Mini Broccoli Frittatas

Mini Broccoli Frittatas


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After cooling, these tasty frittatas will pop right out of the muffin pan.

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Serving Size / Yield

2 servings


  • 2 Cans Buttermilk Biscuit Dough
  • 8 X-Large Eggs
  • 1 C. Shredded Sharp Cheddar Cheese
  • 1/8 Stick Butter
  • 1/4 C. Cooked bacon or Pancetta
  • 1 C. Broccoli
  • 1/4 C. dice onions
  • salt and pepper to taste

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In medium sized muffin pan, put butter on inside surface of pan, press biscuit dough in the muffin area to cover entire cup. Do this for all cups of muffin pan. Combine 8 xlarge eggs, onions, broccoli, bacon, 1/2 of shredded cheese in large mix bowl. Make sure mixture is even distribution of ingredients. Add salt and pepper to taste. Pour egg mixture into muffin pan crusts, filling to 3/4 high per cup. Allow room for mixture to rise. Top each cup with remainder of cheese. Bake at 350 for 40 minutes or until golden brown. Check with knife center of frittata for doneness. It should leave very little to no runny egg residue. After baking, allow frittatas to cool.

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