5-Ingredient Sausage and Broccoli Frittata Muffins are the only recipe you’ll need for breezy breakfasts in the summer, on-the-go school days in the fall, and a little mid-morning fuel between errand runs. They’re packed with protein, cheese, and plenty of veggies, which we love. Make a big batch and the beginning of the week and enjoy! 

This is part of a new series – 5-Ingredient Friday – so be sure to check out all of our other recipes like these 5-Ingredient Cinnamon Rolls, these 5-Ingredient Sausage-Stuffed Peppers, and this 5-Ingredient Garlicky Shrimp Pasta

5-Ingredient Sausage and Broccoli Frittata Muffins

Fluffy frittata meet broccoli, cheddar, and sausage – a salty, cheesy match made in heaven my stomach can’t get enough of. I’ve been eating these every day for the better part of a week, and I’m still not sick of them. I just throw them in a paper towel, pop them in the oven for 25 seconds, and I have a healthy and easy breakfast-on-the-go, which surprisingly I need more than ever in the summer. 

Admittedly, frittata muffins aren’t anything new and earth-shattering, but when you pair them down to just five ingredients, they become worthy of applause. Plus, you really can’t go wrong with cheesy scrambled eggs intertwined with savory sausage, cheese and veggies. 

I have been SO pumped with the reaction to our 5-Ingredient Fridays! So many of you have been telling me you love it, and I plan on continuing this little series for the foreseeable future. The biggest challenge in developing these recipes is that the recipes are not only simple and five ingredients, but they’re delicious and creative. I’d love if you’d continue to follow along, and please send me any requests you have for condensing some of your favorite recipes down to just five ingredients. I love a challenge! 

How to make 5-Ingredient Sausage and Broccoli Frittata Muffins

  • Cook up sausage until brown. 
  • Chop broccoli.
  • Spray a muffin tin generously with non-stick cooking spray. 
  • Evenly divide the cooked sausage, chopped broccoli, and shredded cheese between the muffin tins. 
  • Whisk eggs, milk, and salt together in a large bowl. Evenly divide between muffin tins. 
  • Bake for 20-25 minutes until puffed and tops are light golden brown. 
  • Serve right away or cool and store. 

How to store frittata muffins

Remove frittatas from muffins tins and cool on a cooling rack. Once they’re completely cooled place in a gallon ziplock bag and store for 5-6 days in the fridge. You can also lay them flat in the freezer and store up to three months. 

Substitutions and Tips and Tricks for Recipe Success

  • Swap out the broccoli for spinach or roasted red peppers. Just make sure to get all excess moisture out of the veggies.
  • Use sharp cheddar, Swiss, pepper jack or even goat cheese in place of co-jack cheese. 
  • For best results, whisk the eggs and milk until frothy. This will result in fluffier eggs. 
  • Chopped bacon or ham will also work in place of sausage. 

Tools/pretty things used in today’s post

What to serve with 5-Ingredient Frittata Muffins

5-Ingredient Sausage and Broccoli Frittata Muffins

5-Ingredient Sausage and Broccoli Frittata Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

5-Ingredient Sausage and Broccoli Frittata Muffins are the only recipe you’ll need for breezy breakfasts in the summer, on-the-go school days in the fall, and a little mid-morning fuel between errand runs. They’re packed with protein, cheese, and plenty of veggies, which we love. Make a big batch and the beginning of the week and enjoy!

Ingredients

  • 5 oz. bulk breakfast sausage
  • 1 cup chopped frozen defrosted broccoli
  • 1 cup shredded co-jack cheese
  • 8 large eggs
  • 1/2 cup milk
  • 3/4 tsp. kosher salt

Instructions

  1. Preheat oven to 375 degrees and generously spray a muffin tin with non-stick cooking spray.
  2. Cook sausage in a non-stick skillet over a medium-high heat until crispy, brown and cooked through, about 5 minutes.
  3. Evenly divided the chopped broccoli, sausage and cheese between the 12 muffins tins.
  4. Whisk milk, eggs and salt together until frothy. Evenly divide between muffin tins. Bake until puffed and light golden brown, about 20-25 minutes. Cool slightly before serving.

Notes

To store. Cool completely and store in an airtight containter. To freeze, lay in a ziplock baggie, flat in the freezer. Store for up to three months.

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