Photo of Individual ham, cheese, and veggie frittatas by WW

Individual ham, cheese, and veggie frittatas

Total Time
45 min
15 min
25 min
These mini hand-held frittatas are a perfect on-the-go breakfast. Whip up a batch on a Sunday night and you’ve got breakfast ready for the week. Pop them in the microwave for a few seconds and enjoy. The hash brown base gets baked in the oven first to start the cooking process. It is then topped with a flavorful egg mixture studded with cheese and chopped bell peppers and baked. Stir in chopped fresh herbs to the egg mixture or use thinly sliced green onion instead of regular onion, if you like. Another plus: This recipe doesn’t require any special equipment. Just a standard 12-cup muffin tin (or two 6-cup tins).


Cooking spray

2 spray(s)

Frozen shredded hash brown potatoes

1 pound(s), thawed


4 large egg(s), beaten

Fat free skim milk

1 Tbsp

Table salt

¼ tsp

Black pepper


Cooked lean ham

2 oz, finely chopped

Red bell pepper

4 Tbsp, finely chopped

Green bell pepper

4 Tbsp, chopped, finely chopped


4 Tbsp, chopped, finely chopped

Shredded reduced fat Mexican-style cheese

½ cup(s)


  1. Preheat oven to 350°F. Coat 8 regular-size muffin tin holes with cooking spray.
  2. Evenly divide potatoes between bottom and up sides of muffin holes; bake 10 minutes.
  3. 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.
  4. Remove pan from oven (after cooking for 10 minutes); press potatoes down firmly in pan with a spoon so that they cover the bottom and sides of each hole. Pour about 1/4 c egg mixture into center of each muffin hole. Bake until potatoes are crisp and golden, and egg mixture is set, about 15 minutes. Remove from oven and let sit about 5 minutes before serving.
  5. Serving size: 1 frittata