Description

A quick, kid-approved breakfast solution featuring fluffy egg cups filled with sharp cheddar and broccoli. These portable bites are perfect for busy school mornings and can be made ahead for easy meal prep.

Ingredients

Scale

12 large eggs
1/2 cup heavy cream or whole milk
1 cup sharp cheddar cheese, shredded
1 cup broccoli, finely chopped (fresh or frozen)
1/4 medium onion, finely diced
1 clove garlic, minced
1/2 teaspoon salt
Black pepper, to taste
Non-stick cooking spray

Instructions

Preheat oven to 350°F (175°C). Generously spray a 12-cup muffin tin with cooking spray.
If using fresh broccoli, wash and chop into tiny pieces. If using frozen, thaw and squeeze out all excess water using a clean kitchen towel.
Dice the onion finely and mince the garlic.
In a large bowl, crack the eggs and add the heavy cream, salt, and pepper. Whisk vigorously for 30-60 seconds until frothy.
Fold in the shredded cheddar cheese, chopped broccoli, diced onion, and minced garlic until just combined.
Divide the mixture evenly among the 12 muffin cups, filling them about 3/4 full.
Bake for 15-18 minutes until the centers are set and the tops are golden brown.
Let cool in the pan for 5 minutes to firm up, then run a knife around the edges and remove from the tin.

Notes

Ensure broccoli is squeezed dry to prevent watery frittatas. Do not overbake as eggs continue to cook after removal from the oven. These freeze well for up to 2 months and reheat in the microwave for 30-60 seconds.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 2 bites
Calories: 120
Sugar: 1
Sodium: 250
Fat: 9
Saturated Fat: 4
Carbohydrates: 2
Fiber: 1
Protein: 8

Keywords: breakfast, kids breakfast, meal prep, frittata, broccoli, cheddar, egg bites, quick breakfast, school mornings