Mini Baked Frittata with Broccoli, Bacon, and Sharp Cheddar
I was in the mood for a filling and healthy breakfast so I decided to make a mini frittata just for me. I had leftover steamed broccoli in the refrigerator along with a piece of bacon leftover from my kids’ breakfast and some sharp cheddar and threw them together with two eggs before baking them. The mini frittata turned out light, fluffy, and very flavorful. I’ve never had broccoli with eggs before and I am so glad I finally tried it because it was so good! A nice & healthy breakfast that tasted delicious – you can’t beat that!
How to Make a Mini Baked Frittata with Broccoli, Bacon, and Sharp Cheddar
Preheat the oven to 350 degrees. Coat a mini baking dish with cooking spray.
Mix the eggs with the milk until well combined then season with sea salt and freshly cracked pepper, to taste. Place a few pieces of steamed broccoli into the mini baking dish; add a little bit of bacon, and cheddar.
Pour the egg mixture into the baking dish then place the remaining broccoli, bacon, and cheddar on top.
Place into the oven and bake for 20-25 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and serve immediately. Enjoy.
Equipment
Ingredients
- 2 eggs
- 1-2 tsp milk
- Sea salt and freshly cracked pepper to taste
- 2 tbsp broccoli florets steamed & cut into small pieces
- 1 piece of bacon crumbled
- 1 tbsp sharp cheddar grated
Instructions
- Preheat the oven to 350 degrees. Coat a mini baking dish with cooking spray.
- Mix the eggs with the milk until well combined then season with sea salt and freshly cracked pepper, to taste. Place a few pieces of steamed broccoli into the mini baking dish; add a little bit of bacon, and cheddar.
- Pour the egg mixture into the baking dish then place the remaining broccoli, bacon, and cheddar on top.
- Place into the oven and bake for 20-25 minutes, or until a tester inserted into the center comes out clean.
- Remove from the oven and serve immediately. Enjoy.
Guess what we will be having at the weekend :)))) Thanks Diane
I love all of your frittata and baked egg recipes, Pam! I am sure that this one will be no exception! I always think your photos are gorgeous, but I am really loving that last one (photographed outdoors)!
another one of your yummy breakfasts 🙂 looks wonderful!
I will be trying this one soon. this past weekend I made my first frittata, I had bacon, red and orange peppers, scallions and a bit of mozzarella.. I threw that all together in the cast iron skillet cooked it for a few minutes on top of the stove and finished it off it the oven..I posted my picture too!!
Thanks for sharing 🙂
I know I’ve said it before, Pam, but you are one of the few people that can make a frittata look good to me!! And with broccoli too!!! 🙂
Pam: When I didn’t see your recipe change for a few days, I knew you must be having technical difficulties with the new site. I hit my refresh button and was able to pull the new recipes up today. Hang in there…I know it’s stressful, but it will work out and we will have your lovely new webpages to view!
Looks fantastic! Can you please note the size of the baking dish? THANKS
Yum! May i also ask about the baking dish (where you got it)? i am on the hunt for cute oven safe bowls and love yours!
great looking fritata!
I love that baking dish!! Cute.
I made this for myself for lunch today. It came out great and was so easy. I never really thought about making this before. I used bacon bits and a few pieces of frozen broccoli because that is what I had on hand.
Tasted Great!!
I love broccoli with eggs! Looks like a fabulous breakfast, nice and filling!
oh this is fantastic, and i love those cute little ramekins! great breakfast dish!
I love the idea of a mini frittata!
I wish I liked eggs, because this looks like a great breakfast. Maybe if I put enought other yummy stuff in it, I could get past the eggs!
I’m always on the lookout for broccoli recipes. Can’t wait to try this! 🙂
Looks absolutely delicious and very easy! We just might have this for dinner! Thanks for sharing!
Yummy Pam. And so cute in that cup!!!! I am always looking for egg dishes these days!!!
Hey, I was thinking of you the other day. How do you photograph your stuff? Do you use a white box? Your pics are always so good. My food pics are el stinko!!!
The things I love best in scrambled eggs are cheese, broccoli and tomato. Looks like a great breakfast to me!
Love the broccoli in this. This is not just a breakfast food to me. I would enjoy having this for lunch or dinner too!
How cute is that frittata? I need to make more of those and teach Trev how to make his own since this dish opens itself up to so many options.
Looks like the perfect breakfast to me Pam…I love how the eggs got all nice and puffy!
After you turned me on to the tip of baking your frittatas in tart pans, I can’t get enough of them! This mini version is so cute. Perfect for using up odds and ends!
This sounds delicious! I would love this…my kids still think broccoli is best left to the compost bin. But I found that if I made the fritattas in a muffin tin, then I could specialize each one for the picky eaters of choice! It’s kinda like personalized mini pizzas on family pizza night, but with breakfast fritattas! Plus, the kids love deciding what they’ll get and helping to bring it all together!
I love the egg and broccoli combination. The eggs look so fluffy and delicious.
sorry I forget to add “www.” on the web address. thank you.
Your article is good. If I have free time I’ll try it.
I’m a fan of your site.
Looks really good as well as the bruschetta below!
That looks so good and I’m crazy about your baking dish!
I love the bowl you used. What a nice presentation!
LOVE frittata’s and the flavors you use here are delicious
Mary x
This is probably the ultimate flavor combination for a frittata! It looks great.
I LOVE all of your photos!
oooh waw, Pam! What a stunning & delightfully lovely recipe!
A winner! Lovely pictures too! 🙂
a single serving frittata is a marvelous idea, even if broccoli is involved… 🙂
I always love a warm savoury breakfast. This sounds just a little healthier than butter on toast – I may have to try this tomorrow!
About how many broccoli florets did you use in this recipe? It looks like more than 2 tbsp.