Broccoli Mushroom Frittata Muffins with Fontina and Pork Roll
Weekday mornings just got way easier and tastier with these loaded, make-ahead Frittata Muffins. Chock-full of broccoli, mushrooms, fontina cheese, sun-dried tomatoes, and pork roll!
Servings 12 muffins
Calories 137kcal
Equipment
Ingredients
- 1 cup pork roll or ham (optional) , diced
- 1 tablespoon olive oil
- 2 cups broccoli florets
- 2 cups mushrooms , chopped
- ½ cup red onion , diced
- ½ cup sun-dried tomatoes , chopped
- 8 extra-large eggs
- ⅓ cup milk
- ¾ cup fontina cheese , shredded
- 1 ½ teaspoons Dijon mustard
- 1 tablespoon fresh parsley , chopped
- 1 tablespoon fresh thyme
Instructions
- Preheat oven to 350F. Grease 12-cup muffin pan, especially the bottom, or coat with non-stick cooking spray.
- In a large skillet over medium-high heat, sauté pork roll until caramelized and browned, about 5 minutes. Transfer pork roll onto plate lined with paper towels.
- Add olive oil to same skillet. Add broccoli, mushrooms, and onion. Season with salt and pepper. Sauté until softened, 5-7 minutes. Remove from heat.
- Return pork roll to skillet and stir in sun-dried tomatoes. Scoop about a ¼ cup of the mixture into the muffin cups.
- In a large bowl, thoroughly whisk eggs, milk, cheese, mustard, parsley and thyme until well combined.
- Ladle egg mixture evenly into each muffin cup almost to the top. Bake in preheated oven for 20 minutes until set.
- Cool on wire rack for 5 minutes. Run a butter knife or small spatula around edges to loosen frittatas, and serve.
Notes
Muffins can be prepared 4 days ahead. Cover and chill. Reheat wrapped in foil in low oven or microwave without foil 15-20 seconds. Freeze in airtight freezer-safe bags up to 2 months.
Nutrition
Serving: 1 muffin | Calories: 137kcal | Carbohydrates: 6g | Protein: 12g | Fat: 8g | Cholesterol: 128mg | Sodium: 386mg | Potassium: 391mg | Fiber: 1g | Sugar: 3g | Vitamin A: 436IU | Vitamin C: 24mg | Calcium: 88mg