Joy’s Broccoli, Cheese, Egg and Potato Frittata Muffins/On-The-Go Series

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Joy’s Broccoli, Cheese, Egg and Potato Frittata Muffins

I’m always on the lookout for healthy breakfast foods that have lots of protein, are vegetarian and I can be made ahead of time. It is also gluten free for those of you who need that. I still take my youngest daughter to school every morning and with her busy schedule, mornings can be hectic. I want to make sure she starts her day with a light but healthy breakfast and one that she can eat in the car on the way to school if necessary. Months ago I found a recipe for mini breakfast frittatas that was very good so I decided to come up with my own recipe and make them in a muffin pan for a tasty and easy on-the-go breakfast. They are also great if your planning a brunch or having lots of people for breakfast. They’re wonderful right out of the oven but you can refrigerate and reheat in the microwave and they’re just as good.

I’m starting an ON-THE-GO series. When you see ON-THE-GO in the title, you’ll know these are foods that you can take with you when you’re in a hurry or have lots of little mouths to feed on the way to school or activities.

Here’s how you make this easy, delicious and healthy recipe…

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Joy’s Broccoli, Cheese, Egg and Potato Frittata Muffins

photoIngredients: Eggs, Cheese, Broccoli, Shredded Hash Browns, Onion, Sea Salt and Black Pepper

photo copy 2Put shredded hash browns in a large bowl.

photo copy 3Add 1/2 a cup finely chopped onion.

photo copy 6 Add finally chopped broccoli florets.

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Add cheese. You can use any kind you like, I usually use Cheddar but this time I used a combination of Cheddar and Jack and it was really good. I’m very generous with my measurement of the cheese.

In a separate bowl whisk together 12 eggs and salt and pepper to your liking. I know 12 eggs sounds like a lot but it ends up being about 1/2 an egg per portion because you get about 24 muffins from this recipe.

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Mix together well and portion into muffin pan that has been sprayed with cooking spray. I use olive oil spray. Fill muffins pans to the top and make sure you are getting the egg that can puddle at the bottom of the bowl.

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Put Frittata Muffins in a preheated 350 degree oven for 30 minutes. They will come out nice and golden brown.

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This is delicious served with sour cream and salsa, but I love to eat them plain. Grab them to-go and eat them like a muffin.

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Joy’s Broccoli, Cheese, Egg and Potato Frittata Muffin Recipe:


  • 1 package Simply Potatoes Shredded Hash Browns (20 oz)
  • 1/2 onion finely chopped
  • 10-12 small broccoli florets chopped into small pieces
  • 12 eggs
  • 2-3 cups shredded cheddar cheese or mixture of cheddar and jack cheeses
  • sea salt
  • black pepper


Preheat oven to 350 degrees. Spray 2 muffin tins with cooking spray. In a large bowl combine with a spoon: potatoes, onions, broccoli, and cheese. In a small bowl whisk together eggs and salt and pepper to taste. Add eggs to large bowl containing other ingredients and mix together with a large spoon until well combined. Spoon into prepared muffin tin, filling each. Makes approximately 24 muffins. Bake in oven for 30 minutes or until golden brown. Serve immediately or refrigerate and reheat in microwave when ready to eat. Serve with sour cream and salsa if desired.

Hope you enjoy this as much as we do. Love to know what you think.

All the best,



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