Make ahead for quick and easy breakfast or snack that delivers protein, veggies, fat and fiber to start your day right. 

2 cups small broccoli florets, cooked until crisp-tender
3 bacon slices, cooked and crumbled
8 large eggs
1/4 cup whole organic milk
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 ounces sharp cheddar cheese, shredded (about 1/2 packed cup

Preheat oven to 350°F.  Coat a 12-cup muffin pan with cooking spray. Divide broccoli and bacon evenly among muffin cups.  Crack eggs into a large bowl. Add milk, salt, and pepper; stir with a whisk until well combined. Divide egg mixture evenly among muffin cups. Sprinkle cheese evenly on top. Bake at 350°F for 18 minutes or until just set. Cool on a wire rack for 2 to 3 minutes. Carefully run an offset spatula or butter knife around edges to loosen frittatas.

Take and Go Muffin Tin Frittata

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