Ham and Vegetable Frittata

2 sprays cooking spray
1 lb. frozen hash brown potatoes, thawed
4 large eggs, beaten
1 Tbsp. skim milk
2 dashes Tobasco (or to taste)
1/8 tsp. salt
1/8 tsp. pepper
2 oz. cooked lean ham, finely chopped
2 Tbsp. sweet red pepper, finely chopped
2 Tbsp. green pepper, finely chopped
2 Tbsp. onion, finely chopped
½ cup low-fat shredded cheddar cheese

Preheat oven to 350 degrees. Coat 8 muffin tin holes with cooking spray. Spread potatoes around bottom and press potato up sides of each muffin cup. Spray lightly with cooking spray. Place in oven and cook for 20 minutes. Meanwhile, beat eggs and milk together. Add remaining ingredients. Remove potatoes from oven and press down firmly with spoon so they cover bottom and sides of each cup. Pour about 1/4 cup of egg mixture into the center of each muffin. Return pan to oven and cook until potatoes are crisp and golden and the egg mixture is set, about 15 minutes. Remove from oven and let rest about 5 minutes before serving. Makes 8 servings, 2 W.W. points per serving. 

Make a batch of these on the weekend and you've got breakfast ready all week. Just warm in the microwave a few seconds. They also freeze well. When cool, remove from muffin tin and freeze on a tray. Store in ziplock bag when frozen. Just remove from freezer and warm in microwave 1 to 1 ½ minutes. These are also good with salsa.