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.
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.Serving size: 1 mini frittata3*SmartPoints (Green plan)2*SmartPoints (Blue plan)1*SmartPoints (Purple plan)3*PointsPlus (Old plan)
Individual Ham, Cheese & Veggie Frittatas
Amount Per Serving (1 mini frittata)
Calories 126Calories from Fat 56
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast, Brunch, Lunch
Keyword: breakfast egg cups, egg muffin cups, mini frittatas
Find this recipe online: https://simple-nourished-living.com/weight-watchers-individual-ham-cheese-and-veggie-frittatas/