Individual Frittata Recipe | Bacon, Cheese & Veggie

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!

frittata recipeThis also happens to be a Weight Watchers recipe that I adapted a bit, so for those of you who are counting your points, each frittata 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!

Individual Bacon, Cheese & Veggie Frittata
  • 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
  • ⅛ cup of green peppers, finely chopped
  • ⅛ cup of red peppers, finely choopped
  • ⅛ cup red onion, finely chopped
  • ½ cup low fat shredded cheddar cheese
  1. Preheat oven to 350.
  2. Coat 8 muffin tin holes with cooking spray.
  3. Spread potatoes around the bottom and press potato up the sides of each muffin hole; place in oven and cook for 10 minutes.
  4. Meanwhile, beat eggs and milk together in a medium bowl; season with salt and pepper.
  5. Add bacon, peppers, onion and cheese to bowl. Mix to combine all ingredients.
  6. 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.
  7. Pour approximately ¼ cup of egg mixture into the center of each muffin hole.
  8. Return pan to oven and cook until potatoes are crisp and golden, and the egg mixture is set, approximately 15 minutes.
  9. Remove from oven and let sit for about 5 minutes before serving.
Yields 1 frittata per serving.
Weight Watchers PointsPlus Value: 3 points each.

individual frittata recipeHave 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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  1. says

    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! :)

  2. says

    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!!

  3. says

    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!

  4. Kristine says

    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!!!


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