Many of you will likely be cooking a ham on this Easter morning; and like a turkey at Thanksgiving, you might be thinking of other ways to utilize the meat so you’re not eating the same thing for days. Here’s an easy, tasty way to incorporate those leftovers into your breakfast.
I found the original recipe at Weight Watchers, but have adapted it a bit to suit our needs/tastes. And these can easily be made vegetarian with the omission of the ham and can also be made a variety of ways using the veggies you like to eat. And because these are cooked in muffin tins, they are easy to travel with for breakfast on the go.
Breakfast Frittata Muffins
- 20 oz. bag of thawed hash browns (I like the Southwest Simply Potatoes for the flavor)
- 8 eggs
- 1 c. skim milk
- 4 oz. ham
- 1/2 c. diced onions
- 1/2 c. diced bell peppers
- 1 c. reduced-fat sharp cheddar
- 1/8 tsp. salt
- 1/8 tsp. pepper
- dash of mustard powder
- dash of paprika (smoked if you have it)
Spray muffin tins generously with non-stick spray; split hash browns evenly among 18 muffin tins and bake in a preheated 375 degree oven for 12 minutes. While the hash browns are precooking, saute veggies and ham in a pan coated with non-stick spray over medium-low heat until carmelized (about 5-10 minutes). In a bowl, beat eggs and then add milk, cheese and seasonings. Stir to combine, then add cooked veggies and ham to the mix.
When potatoes are done pre-cooking, push them down into muffin tin with the back of a spoon to make a base/crust for the frittata. Top off with egg mixture split evenly among the 18 tins and return to oven for another 15 minutes. Once out of the oven, let sit for a couple minutes to allow for easier removal from tins. Enjoy with a hot cup of coffee!
If you celebrate the holiday, hope you have a nice Easter; otherwise, have a great Sunday!