Broccoli Breakfast Tarts
These Broccoli Breakfast Tarts are tasty and easy to make, and they’re a fun idea for a healthy family-friendly breakfast. And this recipe uses cheddar cheese, cottage cheese, and Parmesan for a broccoli breakfast idea with only 3 net carbs and 20 grams of protein!
PIN the Broccoli Breakfast Tarts to try them later!
If you’re familiar with my recipes for egg muffins or cottage cheese and egg breakfast muffins, I want to tell you how these Broccoli Breakfast Tarts are different from those recipes. These breakfast tarts have more veggies and cheese than the egg muffins, which gives them a slightly denser texture and lots of flavor, and they’re eaten with a fork.
And with cottage cheese, cheddar cheese, and Parmesan, this breakfast with eggs, broccoli, and cheese has 20 grams of protein!
And this broccoli breakfast idea uses a tart pan that admittedly I am a bit infatuated with, but see the tips for other ways you can cook them if you don’t have this type of pan. I tested out the new-and-improved version of these with Jake at the end of a long cooking day when we weren’t really very hungry, and we still gobbled them up! I hope you enjoy trying them!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- broccoli
- grated cheddar cheese
- coarsely-grated Parmesan cheese
- eggs
- cottage cheese
- Spike Seasoning (affiliate link), or use other all-purpose seasoning of your choice
- fresh-ground black pepper to taste
What pan did I use to cook the Broccoli Breakfast Tarts?
The Mini Tart Pan (affiliate link) I’m so infatuated with is perfect for these little broccoli tarts. But if you don’t want to buy a fancy tart pan, these can certainly be made in large silicone muffin cups (affiliate link), a regular large muffin pan, or any kind of individual large ramekins or little tart pans, although they might be just slightly different sized than the ones I made. But if you do decide you want to get the pan (which I love, love, love) look below for more ideas to make in it!
How low in carbs is this breakfast with broccoli?
This tasty recipe with eggs, broccoli, and three kinds of cheese has only 3 net carbs per serving and 20 grams of protein!
What makes the Broccoli Breakfast Tarts so high in protein?
This recipe has eggs, cheddar cheese, parmesan cheese, and cottage cheese for a breakfast idea that’s loaded with protein.
How to make Broccoli Breakfast Tarts:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Preheat oven and spray the Mini Tart Pan (affiliate link) or whatever baking container you’re using with non-stick spray.
- Chop enough broccoli to make 2 1/2 cups, then microwave on high 1-2 minutes, or just until it’s barely starting to cook.
- Divide broccoli among the tart wells and top with cheddar cheese and Parmesan cheese.
- Put cottage cheese in a fine-mesh colander and rinse with cold water, then let it drain.
- While cottage cheese drains, beat the eggs with Spike Seasoning (affiliate link) if using or other all-purpose seasoning, and a little fresh ground pepper.
- Mix the cottage cheese with the eggs and pour it into the tart wells, dividing evenly among the 6 of them.
- Then use a fork and gently “stir” so the broccoli-cheese-egg-cottage cheese mixture is well combined.
- Bake until the tarts are set and starting to brown. (They will puff up a bit when they cook and settle down a little as they cool.)
- Serve hot, with sour cream, salsa, or hot sauce to add at the table if desired.
More Breakfast Tarts to Try:
Weekend Food Prep:
This recipe for Broccoli Breakfast Tarts has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Broccoli Breakfast Tarts
I love these Broccoli Breakfast Tarts, and they can be made in any type of ramekin or small baking dish if you don't have the tart pan I used. And this tasty breakfast idea has only 3 net carbs and 20 grams of protein!
Ingredients
- 2 1/2 cups chopped broccoli pieces
- 1 cup grated cheddar cheese
- 6 T coarsely-grated Parmesan cheese
- 8 eggs
- 1 cup cottage cheese (rinsed, then drained)
- 2 tsp. Spike seasoning (or use other all-purpose seasoning of your choice)
- fresh-ground black pepper to taste
Instructions
- Preheat oven to 375F/190C. Spray Mini Tart Pan (affiliate link) or muffin cups with non-stick spray.
- Cut broccoli into small, bite-sized flowerets. (If you cut through the broccoli stem and then pull the floweret part apart, you can avoid the mess from broccoli "crumbs" on the cutting board.)
- Put broccoli into a bowl or large measuring cup, cover with cling wrap, and microwave on high for about 1-2 minutes, or until broccoli just starts to cook. (Or cook a few minutes in boiling water and drain well.)
- Divide broccoli among the tart wells. Put a generous pinch of cheddar cheese on top of the broccoli, then add coarsely-grated Parmesan on top of the cheddar.
- Put the cottage cheese into a fine-mesh colander, rinse with cold water, and let drain.
- Break eggs into a glass measuring cup with a pour spout, and beat with a fork until egg yolks and whites are combined. Add drained cottage cheese, Spike Seasoning (affiliate link) or other seasoning, and black pepper, and stir to combine.
- Pour egg mixture over broccoli and cheese, dividing the eggs evenly among the tart wells.
- Stir gently with the fork so ingredients are evenly distributed.
- Bake for about 30 minutes, or until eggs are firm and frittatas are starting to get slightly browned on top. Serve hot, topped with a dollop of sour cream, salsa, or hot sauce if desired.
- Broccoli Breakfast Tarts can be kept in the fridge for several days and microwaved to reheat. Don't microwave for more than about a minute or the eggs will get rubbery.
Notes
Recipe created by Kalyn in 2010 when she got infatuated with a mini-tart pan!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 252Total Fat 16gSaturated Fat 7gUnsaturated Fat 7gCholesterol 277mgSodium 973mgCarbohydrates 5.1gFiber 2gSugar 2gProtein 20g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
The Broccoli Breakfast Tarts would be great for low-carb, Keto, or low-glycemic diet plans. If made with low-fat cheese and low-fat cottage cheese, they would make a great breakfast for any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This broccoli breakfast recipe was first posted in 2010. It was last updated with more information in 2024.
49 Comments on “Broccoli Breakfast Tarts”
I found it less messy to pour the eggs in first and add broccoli after
Totally your choice on that!
This is a very yummy recipe! I didn’t rinse the cottage cheese. I drained what I could from it. It’s there a reason to drain the cottage cheese?
I just drain it to make sure the combination is too wet with the creamy part of the cottage cheese added, but draining is probably optional. Glad you enjoyed it.
Look real delicious! Can egg whites be substituted instead of the regular eggs?
I’m sure you can make this with egg whites if you prefer.
I love that you used cottage cheese in these! Can't wait to try them!
Thanks Rachel, hope you enjoy!
This comment came to my e-mail but don't see it here: Hi there! I am not a fan of cottage cheese. How does that taste come out in this recipe? Any substitutions you can suggest? Thank you!
In case that person comes back, I don't think you can taste the cottage cheese at all, but it adds protein and more creaminess. You could use some goat cheese or even softened cream cheese (a smaller amount).
Thanks you for answering this. I'm not sure why my comments are not showing up.
Megan, me either, but it happens every once in a while. Glad you saw the reply!
I simply hate anything with cottage cheese, but want to try these, so I am going to pick up some ricotta or goat cheese or cream cheese. I love the idea of making them and keeping in the fridge. I've just started a serious low carb diet so I can lose some weight, and it is really difficult to find a low carb snack or lunch for 1 when my hubby is not at home. This should be perfect! Thanks. Sharon
Hi Sharon, that should definitely work; hope you enjoy!
I love the built-in portion control! And I always feel righteous when I eat vegetables for breakfast.
Thanks Lydia; I feel that way about veggies for breakfast too!
Will a 12 cup muffin tin work just as well?
You can bake them in muffins tins instead of a dish like this, but then they would be what I call "egg muffins. I'd follow the instructions in this post for cooking in that type of pan.
Thanks Kalyn,
I will try Ross, we have a couple locally near where I live.
Thanks again, looking forward to trying this delicious recipe.
Oh sorry that was not clear! Ross is a discount store, similar to TJ Maxx, Marshalls, or Gordmans, where they sell close-out items sourced from other places. They don't have consistent merchandise, so they may never have this again. You might try googling the description?
Kalyn,
I had seen the your post earlier about Ross, is this a major retailer in your local area?
Thanks
I already said in the comments that I got the ceramic muffin pan at Ross; sorry I don't know where to buy it online.
Kalyn,
Can you tell me where you purchased the ceramic muffin pan (Broccoli Frittatas), provide a website.
Thank you.
I made these last nite to have for breakfast this morning, they were delicious, my coworkers were impressed!
So glad you enjoyed it!
I made this for breakfast this morning and it was really delicious! Thanks for this easy and tasty recipe!
Thanks Sunny. Just looked it up in my recipe binder and realized I sprayed the pan with non-stick spray and forget to write it in the recipe. Thanks for catching that; will edit it right now!
Hi Kalyn, the fritattas sound great. I was wondering if the egg mixture will stick to the ceramic?
I love your website!
RL, I'm at my sister's house and we want to go right to Ross and see if we can get one with 6! Lucky you!
I just came home from Ross in Arlington, VA with a ceramic muffin tin that makes six, not four, for $3.99. Will try this tomorrow! Thanks Kalyn!
Susan, that sounds like a good variation. Glad you're enjoying the blog.
hi kalyn, ooo i adore the frittata dish….i made your recipe…only…i had no broccoli…but instead i used thinly sliced deli ham…and put that into the bottom…then topped that with some spinach strips…thinly julienne strips of baby spinach with stems cut off…then added three cheese blend grated cheese…and i only used 4 eggs…and 1/2 cup large curd cottage cheese…mixed as you suggested…with a dash salt pepper and some nutmeg…poured it all over the top…then added the parmesan cheese on top, and omg…..they were so delicious!!!! my hubby just loved them!! this is truly going to help me on my diet to have rady made frittatas for breakfast. i hope i can find another baking dish at ross's….oh i need annother one! thanks so much…i am new to your blog and LOVE IT!!! i have sent your link to many friends already!! thanks for the great work!! susan
Oh, cool that you found one! I think I might go back to my Ross and see if they still have any left.
thanks SOooo much for the recipe and the heads up on where to find the adorable ceramic frittata dish…so i hopped into the car right away and was super lucky to find ONE at ross's 2nite…i wanted 2 of them, but am happy for at least 1!! now tomorrow i will be a happy baker in the kitchen! thanks ever so much
I've goggled them Kalyn, and so far no luck, so you would have been lucky to take them all. Ross is so iffy – there one day and never to be seen again. But I am going to go there today just in case. I'll let you know!!
Donna, my Ross store had 3 of these when I bought mine, and now I'm wishing I had bought them all!
Kalyn, just now found your website!! Awesome stuff. I am getting ready to start phase 2 so all your tried and tested recipes will come in handy. I'm with the rest of the gals here — those muffin tins are awesome. I am on my way to Ross and maybe I will be so lucky, although I doubt it!! But thanks for this.
Great suggestion for a healthy breakfast! These would be perfect for me to make in advance and bring into work for breakfast. They're making me hungry right now!
Those ceramic muffin tins are beautiful. And the mini-frittatas look to die for. Perfect for the holidays. Guests would love these.
Love this recipe, Kalyn… and of course the ceramic muffin tins are adorable too!
I am saving this recipe and will have to make it soon
What a great idea, would be nice and elegant for a luncheon along with a salad.
This sounds absolutely delicious! Definitely going to give it a try.
I have never seen fritattas look so cute! And I love that you could just pop one out of the muffin tin and head out the door. Easy peasy.
Loved it . I like smaller frittata but a muffin form is great and loved the broccoli n cheese in it.
The frittatas and the pan are drool worthy! I'll be looking for one of those pans! Great recipe Kalyn!
Georgie
Cheryl, when I saw that muffin tin, I HAD TO HAVE IT! (Even though I have metal ones, silicone ones, and two sizes of silicone bake cups!)
Nicole, you can freeze them, but I do have to tell you the quality is not as good as if you just store in the refrigerator and microwave. The frozen ones release water when they're thawed and also get rubbery much more quickly in the microwave.
You could definitely make enough on the weekend for a week and keep them in the fridge to eat all week.
This would be perfect for brunch. Looks delicious and easy. Perfect. I love that muffin tin…am going to hunt one up SOMEWHERE!
Do you think they could be frozen? I'm wondering if I could make a big batch on the weekend for every couple weeks and then have yummy breakfasts at work all month!
Kalyn, this is another great recipe; nutritious and easy to make. Wonderful for brunch!