As soon as I saw this recipe for Weight Watchers individual ham cheese veggie frittatas in last week’s Weight Watchers Weekly, I knew I wanted to give them a try.
Last night was the night. I love having breakfast food 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 Weight Watchers Individual ham cheese veggie 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.
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. Just pop them in the microwave for a few seconds and voila – an easy, healthy, tasty breakfast.
Skinny on Weight Watchers Individual Ham Cheese Veggie Frittatas
Each individual frittata has 3 PointsPlus (3 SmartPoints) value according to Weight Watchers.com.
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.
If these mini ham, cheese, and veggie frittatas look good to you, give them a try and let me know what you think. Enjoy!
- 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 350 F 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 muffin cup.
- 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.
I didn't have any green pepper so used 4 tablespoons red instead.
Next time I think I'll add a little garlic powder and seasoned salt to the hash brown potatoes before baking them.
*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 Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.
If you liked this Weight Watchers Individual Ham Cheese Veggie Frittatas recipe, you might also like:
- My post and recipe for Easy Healthy Slow Cooker Frittata
- My post and recipe for Healthy Breakfast Egg Sandwiches
- Kalyn’s SouthBeach Friendly Egg Muffin Cups (Kalyn’s Kitchen)
- Mini Mushroom and Sausage Crustless Quiches (Eating Well)
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