Perfect for a grab-and-go breakfast, these mini frittatas are packed with broccoli, cheese, and smoky bacon.

      Cooking spray

* 2 cups small broccoli florets, cooked until crisp-tender

* 3 bacon slices, cooked and crumbled

* 8 large eggs

* 1/4 cup heavy cream

* 1/2 teaspoon kosher salt

* 1/2 teaspoon black pepper

* 2 ounces sharp Cheddar cheese, shredded (about 1/2 packed cup)

1. Preheat the oven to 350 degrees.

2. Coat a 12-cup muffin pan with cooking spray. Divide broccoli and bacon evenly among muffin cups.

3. Crack eggs into a large bowl. Add cream, salt, and pepper; stir with a whisk until well combined. Divide egg mixture among muffin cups. Sprinkle cheese evenly on top.

4. Bake at 350 degrees for 18 minutes or until just set. Cool on a wire rack for 2 to 3 minutes. Carefully run an offset spatula or butter knife around edges to loosen frittatas.

SERVING SIZE: 2 frittatas; CALORIES: 204; FAT: 15g (sat 7g, unsat 6g); PROTEIN: 13g; CARB: 2g; FIBER: 1g; SUGARS: 1g (added sugars 0g); SODIUM: 418mg; CALC: 12% DV; POTASSIUM: 4% DV