Individual Frittata Recipe with Bacon, Cheese and Vegetables
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. Recipe at livelaughrowe.com
1poundfrozen hash brown potatoes, thawed
4large eggs, beaten
1Tbspfat-free skim milk
Salt and Pepper to taste
1/8cupgreen peppers, finely chopped
1/8cupred peppers, finely chopped
1/8cupred onion, finely chopped
1/2cuplow 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.
Find it online: https://livelaughrowe.com/individual-frittata-recipe/