Gluten Free Broccoli Cheddar Mini Frittata Cups
These little egg cups are the kind of thing you make once and immediately add to the permanent rotation. Tender broccoli florets, melty cheddar layered inside and on top, and a whisper of smoked paprika and garlic powder make each bite genuinely satisfying — not just "healthy breakfast" satisfying. Because the whole recipe is built around eggs, whole milk, and real cheese, there's nothing to swap out or work around; it's naturally free of gluten without any specialty flours or substitutes in sight. Blanching the broccoli before it goes into the batter keeps the color vivid and the texture just right, so you're not biting into anything mushy or raw. The muffin tin format means you get 12 individual portions that pop out cleanly, making them just as practical for a weekday grab-and-go as they are for a leisurely weekend brunch spread for six. A scatter of fresh chives on top adds a little color and a mild oniony finish that ties everything together beautifully.
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Learn more →Ingredients
6 servings
- 1 tsp olive oil, for greasing
- 1 ½ cups broccoli florets, cut into small pieces (about ½-inch)
- ¼ cup yellow onion, finely diced
- 8 large eggs
- ¼ cup whole milk
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp smoked paprika
- 1 cup shredded cheddar cheese, divided
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Using a pastry brush or folded paper towel, coat all 12 cups of a standard muffin tin generously with olive oil, including the rims.
- 2
Bring a small saucepan of salted water to a boil. Add the broccoli florets and cook for 2 minutes, until bright green and just barely tender. Drain and pat dry with a paper towel, then set aside.
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