Mini Broccoli and Cheese Frittatas

easy Mother’s Day breakfast-in-bed idea
Easy Mother’s Day breakfast-in-bed idea
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Cooking spray
2 cups Fresh Broccoli chopped, or frozen, thawed and dried
1 tbsp Garlic minced fresh
1 tbsp Olive oil
9 Large eggs
6 oz Goat Cheese softened
1 tbsp Parsley fresh
1 tbsp Dill fresh minced
1 tsp Kosher Salt
1 tsp Black pepper
¼ cup Red bell pepper finely diced

Nutritional information


Mini Broccoli and Cheese Frittatas


Perfect to enjoy for a delicious breakfast, these Mini Broccoli and Cheese Frittatas are healthy and so easy to make with simple ingredients. Even better: Assemble the frittatas the night before and keep in the fridge, then bake them right before serving. The recipe can be easily modified if you have different veggies in your fridge or want to swap in whatever cheese you prefer. 

Start by cooking the broccoli and garlic in olive oil. Next, pulse the eggs, goat cheese, fresh dill, parsley, and salt and pepper in a food processor. Then assemble the frittatas in a greased muffin pan. Divide the broccoli garlic mixture between the muffin cups and pour the egg mixture over. Top with diced red bell pepper for a pop of color. Once assembled, the frittatas can be refrigerated overnight. Bake for about 20 minutes and serve warm. Enjoy!

To make the Mini Broccoli and Cheese Frittatas, you will need the following ingredients:

Ingridiens for Mini Broccoli and Cheese Frittatas

Steps to make Mini Broccoli and Cheese Frittatas


Preheat oven and prepare muffin pan


Preheat the oven to 375 °F and coat a muffin pan with cooking spray.


Cook broccoli and garlic


In a nonstick skillet over medium heat, heat 1 tablespoon olive oil and add 2 cups chopped broccoli and 1 tablespoon minced garlic. Cook for 4–5 minutes or until the mixture looks dry.


Pulse eggs, cheese, herbs and seasoning


In a food processor, pulse 9 large eggs, 6 ounces softened goat cheese, 1 tablespoon minced fresh parsley, 1 tablespoon minced fresh dill, 1 teaspoon salt, and 1 teaspoon black pepper until the cheese is blended into eggs.


Assemble frittatas


Place 1 heaping tablespoon of broccoli mixture in each muffin cup. Pour over ¼ cup egg mixture. Top each cup with 1 teaspoon diced red bell pepper.




Bake until the eggs are set, about 20–25 minutes. Remove the frittatas from the oven and let them rest, about 10 minutes.



Serve immediately! To reheat, wrap the frittatas in a paper towel and microwave for 20–30 seconds.

Warm and filling, these savory Mini Broccoli and Cheese Frittatas are filled with broccoli and goat cheese and topped with red bell pepper. Healthy and delicious - perfect for breakfast in bed this Mother’s Day. Did you make this recipe? Let us know! Tag @cookmerecipes on Instagram and hashtag it #cookmerecipes

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Total Reviews: 1

This is an easy, healthy, low-carb keto breakfast recipe. Thanks for sharing!

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