Breakfast on the go!

Last night I made a dozen mini frittatas for our busy work day mornings. I surfed the web and read various recipes and decided to throw in whatever I had on hand. I had left over breakfast sausage that needed to be cooked, green onions, chopped mushrooms, chopped roma tomato, reduced fat shredded cheese and eight eggs that I whisked with a little water and S&P.

I sprayed my muffin pan with non stick cooking spray, added a TBS of each ingredient, then I ladled the egg mixture over the top. I filled each cup to nearly the top and baked at 350* for 20-25 minutes. Just nuke them for 35 seconds and they are ready to eat on the go! YUM!

(I calculated that each frittata has 3 WW points; which could be less if you use leaner or no meat.)