• Cooking Time: 25
• Servings: 8
• Preparation Time: 15
• 2 sprays cooking spray
• 1 lb frozen hash brown potatoes, thawed
• 4 large eggs beaten
• 1 T fat free skim milk
• 1/8 tsp table salt, or to taste
• 1/8 tsp balck pepper, or to taste
• 2 oz cooked lean ham, finely chopped
• 1/8 C sweet red peppers, finely chopped (2T)
• 1/8 C green peppers, finely chopped (2T)
• 2 T onion, finely chopped
• 1/2 C low fat cheddar cheese

1. Preheat oven to 350 degrees. Coat 8 muffin tin holes with cooking spray. Spread paotatoes around bottom and press potato up sides of each muffin hole; place in oven and cook for 10 minutes.
2. 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.
3. Remove potatos from oven (after cooking for 10 minutes) and press down firmly with a spoon so that they are spread out like mini piecrusts (potatoes should cover bottom and sides of each whole). Pour about 1/4 C of egg mixture into the center of each muffin hole.
4. Return pan to oven adn cook until potatoes are crisp and golden, and the egg mixture is set, about 15 minutes. Remove from oven and let sit about 5 minutes before serving.

This is my mainstay breakfast recipe when I am on Weight Watchers. A good savory, high protein breakfast first thing in the morning to keep you full. 2 points/frittata