I’m not sure what you have for breakfast, but I’m guessing it’s not soup.  I, however, have had soup for breakfast twice this week.  On Monday I had hot and sour and on Tuesday it was egg drop noodle – both leftovers from Chinese take-out dinner my friend Alla and I had over the weekend.  While slurping peas, carrots and some sliced baby corn, draped in whispy egg whites, I considered that perhaps I should have something more appropriate for breakfast than soup.

Almost immediately, I thought about the Mother’s Day post I wrote two years ago: Broccoli and Italian Sausage Egg Muffins.  Would you believe me if I told you that the post has had almost 52,000 views?  I’m not going to assume that every viewer has made the recipe, but even if one out of every 100 viewers prepared these broccoli and sausage frittatas, it would mean there have been 520 dozen of them out in the world, consumed for breakfast, brunch, lunch and possibly dinner.  I have received so many comments on this post that I decided to bake these frittatas one more time.

Rather than replicating the previous recipe exactly, I decided to make a vegetarian version using some roasted vegetables that I already had on hand.  I tend to try to conserve energy, so when I was roasting butternut squash for the Roasted Butternut Squash Salad with Red Onion and Cherry Jam, I popped in a tray of chopped up red bell peppers, Japanese eggplant, red onion, and zucchini.  Feel free to create your own combination of roasted vegetables – sweet potatoes, beets, and even some butternut squash would be perfect this fall.


8 large eggs
1/4 cup milk (or half and half depending on how you’re feeling that day)
1/2 tablespoon vegetable oil
1/2 teaspoon baking powder

3/4 teaspoon smoked sweet Spanish paprika
salt and pepper to taste

2-3 cups roasted vegetables*
4 ounces grated extra sharp cheddar (I used my favorite, Tillamook)


1. Preheat oven to 375 F.
2. Whisk together eggs, milk, oil and baking powder.  Season with paprika, salt and pepper.

4. Lightly spray a 12-cupcake pan with oil. Spoon roasted vegetables into each cupcake “cavity”.

5. Pour the egg mixture over roasted vegetables.  I like to pour the eggs out of the measuring cups to prevent the mess, but you can use a ladle if you prefer.

6. Sprinkle with cheddar cheese.

7. Bake for 15-20 minutes.  

8. Allow the frittatas to cool slightly before removing them from the cupcake pan.  Serve 1-2 per person with a side salad and toast.

*Roasting vegetables: super easy! Cut up your vegetables into similar size, about 3/4 inch dice.  Liberally drizzle the vegetables with olive oil and season with salt and pepper.  Transfer the vegetables onto a baking sheet, making sure the vegetables are in a single layer and are not overcrowded.  Roast in a preheated 425 F oven, stirring once or twice.  Roasting time will depend on your ingredients and how small or large you cut them.

I’ve been told by quite a few readers that these frittatas are perfect for freezing and breakfast on-the-go!  I’m planning to eat a few and freeze the rest.  Come back to find out how that works.

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