Broccoli Frittata Muffins

This recipe is made in partnership with Blue Sky Family Farms as a BSFF-Sponsored Blogger.

One of the things I hear most commonly when working with clients is that they want more ideas for a quick, healthy breakfast. I love these frittata muffins because they offer just that! You can prepare them on Sunday and enjoy them throughout the week. I packed these with vegetables and added a kick of garlic as well. I used Blue Sky organic pasture-raised eggs to make this recipe, which means the feed the chickens were given is chemical and pesticide free! They are also free range so they have higher levels of Vitamin D.

You can get creative with this recipe and add different vegetables - think bell peppers, mushrooms, spinach, etc! I think that’s part of the fun of cooking - finding inspiration and then making it your own! This is also a great one to do a “refrigerator clean out” with. Leftover chicken or roasted vegetables? Throw them in! Can’t wait to see what you create.

If you’re at home these are delicious to serve with avocado slices and micro arugula greens, but if you’re on the go feel free to grab + go and eat as is!

Breakfast

Yield: 12

Author: Leslie Bobo, RDN

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Broccoli Frittata Muffins

In the need for a quick and easy breakfast? I've got you covered! These muffins are perfect to prep at the beginning of the week and reheat throughout for a nourishing breakfast on the go.

Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour

Ingredients

• 3 cups fresh broccoli florets 
• 1/4 yellow onion 
• 1 tbsp. + 1 tsp. EVOO
• 2 cloves minced garlic 
• 9 eggs
• 1 cup unsweetened oat milk
• 1/2 cup shredded mozzarella cheese
• Salt and pepper

Instructions

1. Preheat oven to 350°
2. Chop broccoli florets into small pieces and dice onion. Place on a baking sheet and drizzle with 1 tbsp. EVOO + add a dash of salt and pepper. Bake for 30 minutes
3. Sauté minced garlic in 1 tsp. EVOO over medium heat for about 2 minutes or until fragrant
4. In a large bowl whisk together eggs, oat milk, the garlic, and a dash of salt and pepper
5. Stir in the shredded cheese with a spatula
6. When the vegetables are done baking remove them from the oven and place them evenly in the bottom of the muffin tins
7. Pour the egg mixture on top of the vegetables
8. Place in the oven to bake for 17 minutes 

Notes:

You can use milk of choice, but if you use another nut milk I suggest using an unsweetened unflavored version.

https://allaboutwell.com/recipesandwellness/broccoli-frittata-muffins

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