Individual Frittata Recipe
An individual breakfast frittata recipe baked in a muffin tin is a delicious brunch option. They can also be made ahead of time and served warm or at room temperature all week long.
Breakfast is Served
Breakfast anyone? We all know that breakfast is the most important meal of the day! For myself, breakfast also happens to be one of my favorite meals. Yep, I could eat it for lunch or dinner most days too.
Well, 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 to be exact.
Remember my Six Week Muffin Recipe? Well, this is another one of those recipes that you could make a batch or two on the weekend and store them in the refrigerator for the week ahead. Pop a frittata in the microwave for a few seconds and you have a tasty, healthy breakfast ready to make your taste buds do a happy dance!
Be sure to sign up for my email… to get new recipes
and creative ideas sent right to your inbox!
This also happens to be a WW (Weight Watchers) recipe. I made a few changes to the original frittata recipe I had, so for those of you who are counting your points, I’ve noted the point values in the recipe below. A breakfast that contains protein, dairy, and veggies is a win-win for all members of the family.
For some reason, I don’t remember having frittatas often growing up, but this has become a favorite of mine. I hope you can say the same. Enjoy!
How to make Individual Frittatas:
Individual Frittata Recipe with Bacon, Cheese and Vegetables
- 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 Bacon Pieces
- 1/8 cup green peppers, finely chopped
- 1/8 cup red peppers, finely chopped
- 1/8 cup red onion, finely chopped
- 1/2 cup low fat shredded cheddar cheese
- Preheat oven to 350º F
- Coat eight 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 the bowl. Mix to combine all ingredients.
- Remove potatoes from oven and press potatoes down firmly with a spoon (I found my fingers to work better than a spoon) so that they are spread out like mini pie crusts. Potatoes should cover the 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 the oven and let sit for about 5 minutes before serving.
- Yields 1 frittata per serving.
- Weight Watchers PointsPlus Value: 3 points each.
- WW Freestyle Program: 2 points each.
Have a favorite frittata recipe? I’d love for you to share it in the comments below!
Hugs and Blessings!
*This post was originally published March 17, 2013. I updated some of the photographs and text in October 2019.