Breakfast anyone? We all know that breakfast is the most important meal of the day! Today, I’m sharing a healthy and delicious breakfast recipe with you and it just happens to be an individual frittata recipe. Bacon, cheese and veggie frittatas. Remember my Six Week Muffin Recipe? Well, this is another recipe that you could make a batch or two on the weekend and store them in the refrigerator for the week ahead. Pop them in the microwave for a few seconds and you have a tasty, healthy breakfast ready to make your taste buds do a happy dance!
This also happens to be a Weight Watchers recipe that I adapted a bit, so for those of you who are counting your points, each fritatta is only 3 points. This is one breakfast that contains protein, dairy, and veggies! Score! I don’t remember having frittata often growing up, but this has become a favorite of mine. I hope you will say the same. Enjoy!
Ingredients
Cooking Spray
1 pound frozen hash brown potatoes, thawed
4 large eggs, beaten
1 Tbsp fat-free skim milk
Salt and Pepper to taste
2 Tbsp of Bacon Pieces
1/8 cup of green peppers, finely chopped
1/8 cup of red peppers, finely choopped
1/8 cup red onion, finely chopped
1/2 cup low fat shredded cheddar cheese
Instructions
- Preheat oven to 350.
- Coat 8 muffin tin holes with cooking spray.
- Spread potatoes around the bottom and press potato up the 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 bacon, peppers, onion and cheese to bowl. Mix to combine all ingredients.
- Remove potatoes from oven and press potatoes down firmly with spoon (I found my fingers to work better than spoon) so that they are spread out like mini pie crusts. Potatoes should cover bottom and sides of each hole.
- Pour approximately 1/4 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, approximately 15 minutes.
- Remove from oven and let sit for about 5 minutes before serving.
Notes
Yields 1 frittata per serving. Weight Watchers PointsPlus Value: 3 points each.
Did you know that March is National Nutrition Month? Well, let’s celebrate by whipping up a nutritional breakfast. What do you say?
Be sure to come join #DairyBreakfastClub recipe party at TidyMom along with The California Milk Advisory Board and RealCaliforniaMilk.com.
Have a favorite frittata recipe? I’d love for you to share it in the comments below!
I’ll be partying {here and here}.
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About Kelly Rowe
Kelly – these look so NUMMY we might have to have them for breakfast today! We have all of the ingredients! Pinning and also going to tell Julie and the other the “Blog Bulge” gals about these since everyone is looking for low-calorie options to meet their various healthy living and/or weight loss goals! Great idea!
I bet these are fantastic Kelly! and I love that you can make them ahead and keep in the fridge for a grab and go breakfast!!
Thanks for joining the party too!!
yum! these look fantastic!
This sounds so good! Thanks for sharing! =)
Those look delish! I would actually eat that! Thanks for the recipe, friend!
Great idea. Making these ahead would be so helpful for busy, chaotic mornings!
these look amazing! love the grab & go part!!!
These look amazing! I bet this is one way I could get my little man to eat more eggs. Thanks so much for linking up to Monday Funday!
mmm….looks good! and everything’s more fun to eat when it’s muffin shaped
Beautiful post Kelly! I love frittatas, they are soooo good, minis are perfect!
Thanks so much for linking to Make the Scene Monday @ Alderberry Hill. You are being featured {again} later today!
I hope you are having a wonderful weekend, and join me this evening for Make the Scene Monday #67!
These look delicious….pinned them! Thanks for sharing the recipe!
I love little frittatas like that … those would be perfect for a quick after-church brunch on Sunday!
What a GREAT recipe!! I can say first hand that these are YUMMO!!!! I’ll leave it at that. Well, I’ll say it once more – YUMMO!!!