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I definitely struggle with good Points-friendly breakfasts during the work week. I have never been the kind of person who will get up early enough to make a healthy breakfast before work. I struggle with getting up to exercise in the morning, so, there is no way that I am wiling to set my alarm even earlier to prepare breakfast. Most of the time, I resort to something store-bought from the freezer aisle, or simply grab a banana and yogurt.
These mini frittatas are the perfect solution for me to stick to my Weight Watchers plan on workday mornings without sacrificing flavor. I like to make and freeze a full week’s worth on a Sunday evening, then grab one on my way to work, and heat and eat it at the office.
Press the potato mixture along the bottom and up the sides of each muffin hole, then bake for 10 minutes to form a crust.
Beat eggs, milk, salt, pepper, veges and cheese together.
Pour 1/4 cup of egg mixture over each baked potato crust.
Bake until eggs are set and the tops are golden and crispy.
Freeze in a plastic container, then remove and heat one each morning.
- 2 spray(s) cooking spray
- 1 pound(s) frozen hash brown potatoes, thawed and drained
- 4 large egg(s), beaten
- 1 Tbsp fat-free skim milk
- ⅛ tsp table salt, or to taste
- ⅛ tsp black pepper, or to taste
- 2 oz cooked lean ham, finely chopped
- ⅛ cup(s) sweet red pepper(s), finely chopped (2 Tbsp)
- ⅛ cup(s) green pepper(s), finely chopped (2 Tbsp)
- 2 Tbsp onion(s), finely chopped
- ½ cup(s) low-fat shredded cheddar cheese
- Preheat oven to 350°F. Coat 8 muffin tin holes with cooking spray. Spread potatoes around bottom and press potato up sides of each muffin hole; place in oven and cook for 10 minutes.
- Meanwhile, beat eggs and milk together in a medium bowl; season with salt and pepper. Add ham, peppers, onion and cheese to bowl; mix to combine.
- Remove potatoes from oven (after cooking for 10 minutes) and press potatoes down firmly with a spoon so that they are spread out like mini piecrusts (potatoes should cover bottom and sides of each hole). Pour about ¼ cup of egg mixture into the center of each muffin hole.
- Return pan to oven and cook until potatoes are crisp and golden, and the egg mixture is set, about 15 minutes. Remove from oven and let sit about 5 minutes before serving. Yields 1 frittata per serving.
- Frittatas can be made ahead of time and frozen in a plastic container. Remove one each evening and allow it to thaw in the refrigerator overnight. Microwave for 30 seconds in the morning.
Um, this was amazing. I made two muffin tins of these: one with cheese and ham, and one without either for my low-sodium diet husband. A huge hit. Thanks so much for sharing!
If u don’t have frozen hash towns do u think u could just shred a regular potato?
Absolutely! Probably turn out better, actually, because the potatoes won’t be as soggy!
These were simple to prepare and a great idea for breakfast, lunch or a snack.
The only tip I might suggest is more time at 350F. First time I added about 15 extra minutes and the second time I allowed 15 minutes for potatoes alone and at least 25 minutes when the egg mixture was added to the centres.
Maybe it’s my oven but I wondered about increasing heat to 375F possibly.
All I had on hand were tater tots . I put 3 in each cup then followed the rest of the ingredients . Turned out delicious.
What’s the best way to re-heat the egg muffins out of the freezer? They always had a spongy texture for me when I used to make them for South Beach Diet. Love the potato bottoms!
I thinking exchanging egg beaters or liquid egg whites would make this even healthier.