Broccoli Frittata Muffins – An Easy Low-Carb Breakfast!

These delicious broccoli frittata muffins are quick to whip up, freeze well, and are packed with protein to fuel you through busy weeks!

Egg cups like these broccoli cheddar ones are easy to pack for breakfast or lunch away from home, and they are great for meal prepping, since they last quite a few days in the fridge as well.

Once you try them, don’t be surprised if they become a staple in your home!

Simple meals like this lend themselves well to a number of dietary restrictions. These broccoli and cheese egg muffins are naturally:

• Vegetarian,
• Gluten-free,
• Keto, and
• Low-carb

(and Paleo if you remove the cheese and yogurt).

This makes them a great choice for potlucks and hosting where you may not know what dietary restrictions people are following.

Serving recommendations

If you are not following any particular diet plan, these broccoli frittata muffins would be great served with sliced avocado, croissants or English muffins on the side, or even with fried potatoes or hash browns.

A green salad and fresh berries would also go nicely for a fancier presentation.

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Variations on this egg muffin recipe

Of course, if broccoli isn’t your favorite, you can use any toppings you’d like in this egg base to customize your own delicious recipe. Here are some ideas to get you started:

• Bell peppers and onion (and black beans)
• Green chiles and cheese
• Black olive, jalapeno, and cheese
• Tomato, spinach, and bell peppers
• Spinach and mushroom (and truffle oil)
• Fresh chives and parsley (or fresh dill)
• Feta cheese and spinach
• Kale and parmesan cheese
• Potato and cheese

Or any combination you want!

You could also use milk or cream in place of yogurt if that’s what you have. Just note that milk or half and half will make this recipe less keto-friendly, while cream will not.

Try mixing up the cheese – mozzarella would be great here, as would feta, although that’s much stronger in flavor.

Add any spices you would like – crushed red pepper flakes, cumin, chili powder, cayenne pepper, mustard powder, paprika, an herb blend like Italian seasoning, or any fresh herbs you have leftover in your fridge would all be great in this dish.

You can use frozen broccoli if you prefer – just defrost it in the fridge ahead of time and try to get all the excess moisture off.

Similarly, if you want a grilled, caramelized flavor, you could stir-fry the broccoli first.

You could also steam it ahead of time, but I thought the broccoli was plenty cooked just from the baking, so that’s probably not necessary unless you want it really soft.

Instead of using cooking spray, you could use paper or silicone muffin liners to make clean up easier and make your egg muffins more easily portable.

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Tips for Freezing and storage

You can store leftover broccoli frittata muffins in an airtight container in the refrigerator for up to 5 days.

In addition, you can freeze them for up to three months. Let them thaw in the refrigerator before heating in the microwave or toaster oven.

To reheat, you can simply microwave them or place them in a toaster oven.

Start with 30 seconds in the microwave, and then you may want to do another 30 second burst if it’s not hot enough for your liking.

For a toaster oven, air fryer, or the oven, try heating them for five minutes or so.

A note on vegetables for freezing in your frittata muffins

If you plan on freezing these egg muffins, plan your veggies accordingly.

Wetter vegetables (like bell peppers and spinach) will release more water into the frittata muffins when thawed, so sticking with a lower water content veggie like broccoli might work better.

In addition, if you use frozen vegetables rather than fresh, try to squeeze out as much liquid as you can to avoid soggy frittata muffins.

Related Breakfast Recipes you can prep ahead of time

• Silken tofu scramble *
• Crustless tomato pie *
• Hamine eggs *
• Gluten-free corn fritters
• Protein hot chocolate
• Churro pancakes
• Baked porridge with blueberries, banana, and coconut
• High altitude banana bread muffins
• Vegan monkey bread

* (also low carb)

You may also enjoy my article exploring the question, is Ezekiel bread keto?

Are these really frittatas?

The Italian word frittata is derived from the word for fried, so one could argue that these egg muffin cups are not truly mini-frittatas.

However, in common usage, a frittata is an egg dish enriched with add-ins such as cheese and veggies, much like an omelette or a crustless quiche.

The name frittata used to be applied to even simpler dishes like fried eggs and scrambled eggs, so I think we are close enough!

Broccoli Frittata Muffin Ingredients

Before you begin, you will need:

Edible Ingredients

• 12 eggs
• 1 head of broccoli
• 1/2 cup plain Greek yogurt
• 1 cup shredded cheese (I used sharp cheddar)
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• Cooking spray or oil to grease the pans

Tools and Equipment

• Two 12-cup muffin tins (or allow more time for two batches)
• Whisk or fork
• Knife and cutting board
• Large mixing bowl
• Measuring cups and spoons
• Large serving spoon or ladle
• Wire cooling rack (optional but helpful if you’re meal prepping and want to fridge or freeze them right away)

How to make Broccoli Frittata Muffins

1. To begin, wash your broccoli and chop it into small, bite-sized pieces.
2. Then, preheat your oven to 350°.
3. After that, crack all your eggs and add them to a large mixing bowl.
4. Next, whisk the Greek yogurt, spices, and half of the cheese into the eggs.
5. Once your egg mixture is ready, thoroughly grease your muffin tins or spritz them with cooking spray.
6. After that, use a large spoon to fill each cup about 3/4 full of the egg and broccoli mixture.
7. Sprinkle the remaining cheese over the top of each egg cup, then, once the oven is hot, bake for about 20-25 minutes or until a fork comes out clean. (I have one large muffin pan that needed 25 minutes and one smaller, shallower muffin pan that only needed 20 minutes – just check as you go.)
8. Allow the muffins to cool for a few minutes, then use a plastic knife to help separate them from the pan. Serve warm and enjoy!

I hope you enjoyed these easy broccoli frittata muffins!