Easy Low Carb Mini Frittatas Breakfast Recipe

Do you find yourself craving a healthy breakfast that’s quick and convenient for busy mornings? If your answer is yes, then you’re in for a treat!

Today, I’m sharing my favorite way to kickstart the day with these Easy Low Carb Mini Frittatas. These delightful egg muffins are a great option for anyone looking to enjoy a nutritious, low-carb breakfast that’s both delicious and satisfying.

Perfect for meal prep, these mini frittata muffins are a wonderful alternative to traditional crustless quiche, offering the same rich flavors in a more portable breakfast form.

You can whip up a big batch in no time, ensuring you have a ready-to-go, easy breakfast that fits seamlessly into your hectic schedule.

Whether you’re juggling work, family, or just need a quick bite on-the-go, these egg muffins are your new breakfast best friend.

I made a batch of these healthy Mini Frittatas over the weekend and I had breakfast ready to go for the week, you can do it too as it was super easy.

Store them in your Fridge or Freezer and when you are ready to eat just toss a couple of them in the microwave and you will have a meal ready in minutes.

These Yummy keto Frittatas were super easy to make and are packed with protein and vitamins.

Are you a Weight Watcher?

These Mini Frittatas are only 2 points on Weight Watchers for one Frittata and if you leave out the Ham you can probably count it as 1 ½ points a Frittata.

Because the Frittatas are made in a Regular Muffin Tin , you will NOT have to Weigh and Measure them as the serving size is One Entire Frittata Muffin.

I think this the Best Mini Frittata Recipe because it helps you stay on track with your points with little effort.

If you want to see the old Purple, Blue and Green WW Food Lists for each plan just click Here… For a list of the 2024 Free WW Food list click here..

Make sure you check out my Newbie WW Tips and Tricks Guide if you are just getting started.

If you are planning to travel soon make sure you check out my 100 Tips for healthy eating on the go.

I used to go back and forth between the Purple Plan and the Blue Plan prior to the new program and whenever I hit a plateau I did my own 30 Day Low Carb Meal Plan which jumpstarts the Fat Burning again, so if you feel stuck try it!

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If you are impatient like me... blog visitors can get instant access to the digital download version today for only $1.00 just click here...

Here are your Ingredients:

• Cooking Spray
• One Raw Potato Shredded I used my Mini Ninja (One of my favorite Kitchen Gadgets) to mince my potato.
• If you don't have time for that you can just buy a package of shredded hash brown potatoes 1 lb
• 5 Eggs
• 1 Tablespoon of Fat Free Skim Milk
• ¼ Teaspoon of Salt
• ⅛ Teaspoon of Pepper
• 2 Ounces of Cooked Lean Ham
• 4 Tablespoons of Diced Red Peppers
• 4 Tablespoons of Diced Green Peppers
• 4 Tablespoons of Diced Uncooked Onion
• ½ Cup of Weight Watchers Reduced Fat Mexican Style Blend Shredded Cheese

Preparation Instructions:

Step 1 : Preheat oven to 350 Degrees. Coat your 12 hole regular size muffin tin with cooking spray

Step 2: Evenly divide your shredded potatoes between the bottom and sides of the muffin holes then place in the oven and bake for 10 minutes

Step 3: While the Potatoes are baking in the oven, whisk the eggs and milk together in a medium bowl; season with salt and pepper. Add Ham, peppers, onion and cheese to your bowl; mix all to combine. I made a batch of 6 with ham and 6 with just the veggies as I prefer just veggies but my husband likes the ham.

Step 4: Remove your pan from the oven after the 10 minutes has been completed. Press the potatoes down firmly in your pan with a small spoon so that they cover the bottom and sides of each hole.

Step 5: Pour about a ¼ cup of your egg mixture into the center of each muffin hole. Put back in the oven and Bake until potatoes are crisp and golden, and egg mixture is set, about 15-20 minutes.

Step 6: Remove from oven and let sit about 5 minutes to cool then take a butter knife and run it around the edges of the muffin hole and then use a spoon to gently lift them out of the pan.

Step 7: Serve and Eat!

Expert Tips

• Use a muffin tin sprayed with olive oil to prevent sticking when baking your low carb mini frittatas.
• Whip your eggs and egg yolks with a splash of coconut milk for added creaminess and richness.
• Season your egg mixture with a generous sprinkle of black pepper for extra flavor.
• Incorporate fresh herbs like basil or chives for a burst of freshness in every bite.
• Add in fresh spinach to sneak in some extra greens and nutrients.
• For a creamy texture, mix in a dollop of cottage cheese or goat cheese into your egg mixture.
• Experiment with different cheeses like feta, parmesan, or goat cheese for varied flavor profiles.
• Lightly sauté your chosen veggies like cherry tomatoes or bell peppers before adding them to the frittata mix.
• Opt for low carb vegetables like zucchini or mushrooms to keep your frittatas keto-friendly.
• Drizzle a bit of olive oil into each muffin cup before pouring in the egg mixture for added richness.
• Stir in a splash of heavy cream for an indulgent touch to your mini frittatas.
• Avoid overfilling your muffin cups to prevent overflow during baking.
• Crumble some goat cheese or feta on top of each mini frittata for a delightful cheesy crust.
• Bake your frittatas until the tops are golden brown and the centers are set for the perfect texture.
• Allow your mini frittatas to cool completely before storing them in an airtight container.
• To freeze, place cooled frittatas in a large freezer bag with parchment paper between each layer to prevent sticking.
• Reheat frozen frittatas in the oven or microwave for a quick and convenient breakfast option.
• Serve your mini frittatas with a side salad or fresh veggies for a complete and satisfying meal.
• Experiment with different herbs and spices to customize the flavor of your low carb frittatas.
• Enjoy your homemade mini frittatas as a delicious and nutritious low carb breakfast or snack option!

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