Easy Lunchbox Frittata Puffs with Cheese and Broccoli
Cheesy, veggie-packed, and full of protein, these easy lunchbox frittata puffs with cheese and broccoli are my go-to recipe for handheld snacks, quick suppers, or a lunchbox favourite. Prepped in just 12 minutes with simple staples like eggs, milk, cheese, and broccoli, these little frittata bites are a family favourite that kids and parents both love.
Why You’ll Love These Mini Frittata Puffs
- Made with everyday ingredients: eggs, broccoli, cheese, milk, and herbs.
- Quick and hands-off: just whisk, pour, and bake.
- Perfectly portable: tuck them into lunchboxes, after-school snacks, or pre-activity fuel.
- Kid-friendly and flexible: swap in your child’s favourite veggies and cheeses.
- Nutrient-dense: eggs bring 14 essential nutrients (like protein, iron, vitamin D, and choline for brain health), while broccoli adds fibre to keep kids satisfied.
Whether you call them egg muffins, frittata bites, or mini frittata puffs, these are a staple in our house!
Ingredients You’ll Need
- Finely chopped steamed broccoli (or other cooked veggies)
- Shredded cheddar cheese (or marble)
- Eggs
- Milk (any kind you use at home)
- Garlic powder (optional)
- Pinch of salt and pepper
- Finely chopped green onion or parsley (optional)
How to Make Mini Frittata Puffs (Step-by-Step)
Preheat the oven to 375°F and grease a mini muffin tin well. In a medium bowl, whisk together eggs and milk. Stir in garlic powder, salt, pepper, and optional herbs.
Fold in the broccoli and shredded cheese until just combined.
Spoon the mixture into mini muffin cups, filling each about ¾ full.
Bake for 13–15 minutes, until puffed and lightly golden on top.
Tips and Swaps from a Dietitian Mom
Veggie swaps: Bell peppers, zucchini, spinach, cauliflower, or sautéed onions all work beautifully.
Flavour boosters: Try smoked paprika, Italian herbs, or even diced ham or black beans for extra protein.
Kid-approved dips: Serve with ketchup, salsa, or tzatziki for variety.
Make-ahead magic: These freeze perfectly—just pop a few into lunchboxes straight from the freezer and they’ll thaw by lunchtime.
Batch cooking: Double the recipe and bake in two rounds for easy meal prep.
Why These Mini Frittata Puffs Are a Family Staple
With three kids and a busy schedule, these mini frittata puffs save me on weeknights, in lunchboxes, and for grab-and-go snacks. Their handheld size makes them perfect for little fingers, and the crisp outside with fluffy inside wins over even the egg-hesitant eaters.
Plus, it’s a recipe kids can help with—grating cheese, cracking eggs, or picking herbs and dips. They feel involved, I get a break from the kitchen, and we all end up with a nourishing, portable snack.
Try these other lunchbox-friendly egg recipes:
Easy Lunchbox Frittata Puffs with Cheese and Broccoli
Ingredients
- 1 cup finely chopped steamed broccoli chop tiny for picky eaters
- 4 eggs whisked
- 1/4 cup milk any kind unsweetened and unflavoured if using non-dairy milk
- 3/4 cup shredded cheddar or marble cheese
- 1/4 tsp garlic powder optional
- 1/4 tsp each of salt and pepper
- 1 tbsp finely chopped green onion or parsley optional
Instructions
- Preheat the oven to 375°F/190°C and grease a mini muffin or line with silicone cups. Steam the broccoli, if needed, or simply use leftover steamed broccoli.
- Whisk the eggs and milk in a medium bowl until blended. Whisk in the garlic powder, salt, pepper, and optional onion or parsley, if using.
- Fold in the broccoli and shredded cheese, until well combined. The mixture should look veggie-heavy, not egg-heavy.
- Spoon the mixture into the mini muffin cups, filling each about 3/4 full.
- Bake for 13 to 15 minutes or until just set and lightly golden on top. Don’t overbake — that’s when the “eggy” smell can develop.
- Cool completely before storing in the fridge. These mini frittatas keep for up to 4 days and can be eaten cold or gently reheated.
Notes
Sarah Remmer, RD, is a registered dietitian and mom of three, specializing in family and pediatric nutrition. She’s the founder of Centred Nutrition Collective and has nearly 20 years of experience helping families feel confident about feeding their kids.
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