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.
- 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.
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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.