WW Recipe of the Day: Ham, Cheese & Vegetable Frittatas
As soon as I saw this recipe for Weight Watchers individual ham cheese veggie frittatas in a recent Weight Watchers Weekly, I knew I wanted to give them a try.
Last night was the night. I love having breakfast for supper every once in a while—a holdover from when I was a kid and it seemed like such a treat.
A layer of defrosted frozen hash brown potatoes forms the crust for these easy ham, cheese and veggie mini frittatas.
What is it about individually portioned foods baked in muffin tins that seems so fun?
A tasty mixture of eggs, lean ham, onion, pepper and low-fat cheese makes up the filling.
Individual Ham Cheese Veggie Frittatas Recipe Notes
As the Weekly suggests, you can whip up a batch of these mini frittatas on Sunday night and then you've got breakfast ready and waiting in the fridge for the week.
Then just pop them in the microwave (affiliate link) for a few seconds and voila - an easy, healthy, tasty breakfast.
I thought my first attempt at these hash brown crusted egg cups turned out pretty well and I ended up having two for dinner. The rest were packed away for breakfasts and/or snacks.
I like my hash browns crispy, so next time I will bake them a little longer.
And some of my muffins stuck to the bottom of the tin a bit, so be sure to use non-stick muffin pan and spray in generously for best results.
How Many Calories and WW Points in these Mini Frittatas?
According to my calculations, each frittata has about 126 calories and:
3 *SmartPoints (Green plan)
2 *SmartPoints (Blue plan)
1 *SmartPoints (Purple plan)
3 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
Here are a few more easy, healthy Weight Watchers friendly recipes you might also like: Scrambled Eggs with Salmon, Slow Cooker Leftovers for Breakfast Casserole, Easy Slow Cooker Frittata, Egg Salad Tartines and Slow Cooker Sausage & Egg Puff
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Individual Ham, Cheese & Veggie Frittatas
- Cooking spray
- 1 pound frozen hash brown potatoes, thawed
- 4 large eggs, beaten
- 1 tablespoon fat-free milk
- Salt and pepper to taste
- 2 ounces cooked lean ham, finely chopped
- 2 tablespoons finely chopped sweet red bell pepper
- 2 tablespoons finely chopped green bell pepper
- 2 tablespoons finely chopped onion
- ½ cup low-fat shredded cheddar cheese
- Position an oven rack in the center of your oven and preheat oven to 350F degrees. Generously coat 8 muffin cups with cooking spray.
- Press the defrosted hash browns into the bottom and up the sides of each muffin cup to form a crust.
- Bake for 15 to 20 minutes.
- Meanwhile, make the filling: In a medium bowl beat the eggs and milk together. Season with salt and pepper. Stir in the ham, peppers, onion and cheese until well blended.
- Remove the potatoes from the oven and press the potatoes down firmly with a spoon so that they are like mini pie crusts lining the bottom and sides of the muffin cups.
- Divide the mixture evenly, pouring it into the center of each of the eight prepared muffin cups.
- Return to the oven and bake until the potatoes are crisp and golden and the egg mixture is set, 15 to 18 minutes.
- Remove from the oven and let sit about 5 minutes before serving.
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
In this video, Dani Spies shares her easy blueprint for creating your own healthy egg muffins:
If you like this Weight Watchers Muffin Tin Ham, Cheese & Veggie Frittatas recipe, you might also like:
- Easy Ham & Cheese Egg Muffins (SlenderKitchen)
- Broccoli & Cheese Mini Egg Omelets (SkinnyTaste)
- Make-Ahead Roasted Veggie Egg Muffins (HungryGirl)
- Veggie Egg Muffins (EatYourselfSkinny)
- Loaded Baked Omelet Muffins (SkinnyTaste)
This video from Show Me the Yummy shows another way to make healthy egg muffin cups:
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Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
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I put this into My Tracker in Weight Watchers and it tracks the recipe at 5 points. Any suggestions to bring it back down? I was thinking about using Egg Whites, but not sure of the amount.
This recipe is right from the Weight Watchers site where they show it as having a PointPlus Value of 3 so not sure why your recipe builder is giving you 5. When I make a recipe from the WW site I trust that the PointsPlus value is accurate and don't re-calculate it with nutrition software. If you want to use egg whites, you would want to use 1 cup to equal the volume of 4 large eggs.
I tried this recipe and I actually think it could've used a couple more eggs. I had plenty of potatoes left over, but I guess I didn't make the "crust"as thick as they wanted. If you want to save money on the hash browns, it actually worked really well just to blend some potatoes into a thick mush and bake that. The mush formed into cups quite nicely but it might need a few extra minutes to get crisp.
I am interested in trying this as it sounds promising. However, I am somewhat confused - it states to coat 8 muffin tins with non-stick spray, but then advisesto pur 1/4 of the mixture into the cups - please let me know if the yeild is 4 or 8. Thanks.
Good catch! The yield is 8. Just divide the egg mixture evenly among the 8 muffin cups. I've changed the instruction so hopefully it is more clear 🙂