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Mini broccoli cheese frittatas on a cooling rack

Mini Frittatas

Carrie Beyer
These mini frittatas a the perfect, healthy grab-and-go breakfast. Made with Italian turkey sausage, broccoli and jack cheese they will be a hit for the whole family.
Prep Time 15 mins
Cook Time 17 mins
Total Time 32 mins
Course Breakfast
Cuisine American
Servings 12 Frittatas


  • Muffin Tin, Medium Sauce Pot, Skillet, Chefs Knife, Measuring Cups


  • 6 Eggs
  • 1 cup grated jack cheese
  • 1/2 cup half and half, milk, or non dairy alternative
  • 1/2 cup blanched and chopped broccoli about 1 small bunch
  • 1/2 cup cooked turkey sausage about 2 links
  • 1 tsp kosher salt
  • 1/2 tsp black pepper


  • Center a rack in the oven and preheat to 325
  • Bring a medium sauce pot of liberally salted water to a boil
  • Spray muffin tins with cooking spray and place cupcake liners in all 12 compartments
  • Blanch the broccoli or (any vegetable of choice) for about 3 minutes, and immediately place in an ice bath
  • Brown the turkey sausage in a skillet and set aside
  • Roughly chop broccoli
  • In a large mixing bowl crack the eggs and pour in half & half and whisk to combine
  • Season with salt and pepper
  • Pour a 1/4 cup of egg mixture in each compartment with a measuring cup
  • Evenly distribute broccoli, sausage and cheese among the compartments
  • Bake for 17 minutes


Be sure to check the Frittatas few minutes early, if they start to puff over the muffin tin take them out, if overcooked they get dry and spongy. If the egg is still jiggly in the middle when you shake the pan, leave them in a few more minutes. The egg should be barely set and a toothpick inserted in the center should come out dry and clean. Keep in mind they will continue to cook after you take them out of the oven.
Keyword Breakfast Meal Prep, Breakfast Recipes, Easy Breakfast, Frittata Recipe, Healthy Breakfast