Skinny Ham and Potato Breakfast Pie

They say that breakfast is the most important meal of the day, and this Skinny Ham and Potato Breakfast pie will make your day, for sure!

 

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. For more information, please see the disclosure page here.  

 

A slice of WW Ham and Potato Breakfast Pie sits on a white plate topped with parsley.

 

It was a cool and sunny morning, and oddly my stomach was growling. 

 

I’m never much of a breakfast person, so I found it surprising to hear the rumbles, along with that nagging feeling. 

 

Ah, hunger. 

 

I love breakfast foods, so my immediate thought was, of course, to whip up some bacon or sausage, make some biscuits, eggs, pancakes, waffles or something of the sort. 

 

Then I had the thought that if I eat all these calories now, I’ll be starving later. 

 

So my only real option to stay on plan was to make something that was healthy. 

 

Healthy doesn’t have to mean boring. 

 

This Skinny Ham and Potato Pie is far from boring!

 

You can add just about any vegetable or seasoning in this dish and it won’t add anything but flavor. 

 

I love this recipe because you cook most of it on the stovetop in one pan and then finish it off with a quick broil in the oven. 

 

That means not too many dishes to wash and you don’t have to wait for the oven to preheat forever. 

 

Why is it that it seems like the oven always takes forever to preheat? 

 

And then sometimes it preheats quickly and you’re thinking, “Wait! I’m not ready yet!”

 

At least we are to the point of the year here in Wisconsin when the oven does more than just cooks food – it can warm up your house a bit too. 

 

I really enjoy eggs again. 

 

I have found a brand that seems to sit well with me, despite my food sensitivity to egg white. 

 

I can’t eat a whole bunch, but I can certainly enjoy a slice of this Skinny Ham and Potato Breakfast Pie! 

 

This breakfast pie earned its name because it’s cut and served like a slice of pie. 

 

By making 4 cuts in the circle, it’s served up just like pizza! 

 

I would say that a cook of any experience level could whip this up. 

 

It’s a pretty easy and simple recipe, just browning the potatoes, sautéing up the vegetables, and then mixing it all up with the eggs and letting it cook. 

 

It does take some finessing to get the top just right though. 

 

By finessing, I mean watching it so it doesn’t burn while it’s under the broiler. 

 

Also, when you’re cooking the pie on the stove, make sure not to have the burner too high or you will be serving up what looks like a beautiful breakfast pie, only to find out the bottom is burned and black. 

 

Full disclosure – when I first made this I definitely had the burner too high and was VERY disappointed when I went to dish it up and found the bottom to be charred. 

A slice of WW Ham and Potato Breakfast Pie sits on a white plate topped with parsley.

 

Make sure you have a skillet that is oven proof for the broiler when making this recipe. 

 

You could also use a baking dish, sprayed with non stick cooking spray and cook at 350 degrees until the eggs are set, and then use the broiler. 

 

If you choose to make it in a different dish than the skillet, just make sure you cut the “pie” into 8 equal pieces because each serving is one of 8 pieces, no matter what you make it in. 

 

Different variations of this recipe could include adding different vegetables like peppers of all colors and heat, celery, tomatoes, cauliflower or broccoli, green beans, asparagus, spinach, you name it!

You could also add different seasonings, like low sodium taco seasoning, fajita seasoning, old bay seasoning, this seasoning (my favorite), the list is endless!

I love being able to give my readers a basic recipe in which they can make their own!

Enjoy this, and let me know how you like it!

Ingredients gathered for Weight Watchers Ham and Potato Breakfast Pie

Ingredients:

1 pound scrubbed and sliced baby red potatoes 

3 tablespoons light butter, made with canola oil

1/2 cup diced onion (any color is fine, or use shallots)

2 cups diced ham

2 teaspoons minced garlic 

1 cup diced mushrooms

1 red bell pepper, diced

1 tablespoon of this ingredient

1 tablespoon minced parsley or cilantro

4 cups original egg beaters 

1/2 cup shredded fat free cheddar cheese

Salt and pepper to taste

Directions:

Place two tablespoons of butter into a large oven proof skillet. Melt. 

Add washed and sliced red potatoes, heat over medium high heat. 

Cook potatoes until browned and softened. Drain and set aside. 

In the same skillet, melt the other tablespoon of butter and add mushrooms, onions, garlic, bell pepper, and any other zero point veggies you want. 

Cook until onions are translucent and mushrooms are softened, about five minutes. 

Add the ham and sauté for about three or four minutes, or until heated through. 

Add the olive oil and then the potatoes back into the mix, stir well to combine all of the ingredients. 

Turn the heat down to medium low. 

Pour the egg mixture over all of the vegetables and potatoes. 

Shake/jiggle the pan a bit to spread out the egg mixture among the potatoes and vegetables. 

Cover the skillet and cook until eggs are just about set, about 10-15 minutes. 

Keep and eye on the heat here, to make sure the bottom doesn’t burn. 

Preheat broiler to low.

Remove the lid and place the skillet about 6-8 inches from the broiler. 

Once the eggs are set, about 1-2 minutes, remove skillet and place on stove top. 

Top with shredded cheddar, and place under broiler once again to melt the cheese.

Keep an eye on this here too, so you don’t burn the cheese!

Remove from oven and let stand 5 minutes. 

Cut into 8 equal pieces. 

Each piece is one serving. 

Points per serving=

WW Personal Points™ = 3 Points per serving

*** For the most accurate points value, enter this recipe into the recipe builder on the W.W. app. WW Personal Points™ is individualized to each person, so your points value may vary. ***

Blue 5 points per serving

Green 5 points per serving

Purple 3 points per serving

Enjoy! Let me know how you like it by leaving me a comment below!

Carissa

A slice of the breakfast pie sits on a white plate.

Skinny Ham and Potato Breakfast Pie

Yield: 8
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

If breakfast is the most important meal of the day, then start (or end) your day with this delicious, easy to make, Weight Watchers Friendly Ham and Potato Breakfast Pie.

Ingredients

  • 1 pound scrubbed and sliced baby red potatoes 
  • 3 tablespoons light butter, made with canola oil
  • 1/2 cup diced onion (any color is fine, or use shallots)
  • 2 cups diced ham
  • 2 teaspoons minced garlic 
  • 1 cup diced mushrooms
  • 1 red bell pepper, diced
  • 1 tablespoon of this ingredient
  • 1 tablespoon minced parsley or cilantro
  • 4 cups original egg beaters 
  • 1/2 cup shredded fat free cheddar cheese
  • Salt and pepper to taste

Instructions

  1. Place two tablespoons of butter into a large oven proof skillet. Melt. 
  2. Add washed and sliced red potatoes, heat over medium high heat. 
  3. Cook potatoes until browned and softened. Drain and set aside. 
  4. In the same skillet, melt the other tablespoon of butter and add mushrooms, onions, garlic, bell pepper, and any other zero point veggies you want. 
  5. Cook until onions are translucent and mushrooms are softened, about five minutes. 
  6. Add the ham and sauté for about three or four minutes, or until heated through. 
  7. Add the olive oil and then the potatoes back into the mix, stir well to combine all of the ingredients. 
  8. Turn the heat down to medium low. 
  9. Pour the egg mixture over all of the vegetables and potatoes. 
  10. Shake/jiggle the pan a bit to spread out the egg mixture among the potatoes and vegetables. 
  11. Cover the skillet and cook until eggs are just about set, about 10-15 minutes. 
  12. Keep and eye on the heat here, to make sure the bottom doesn't burn. 
  13. Preheat broiler to low.
  14. Remove the lid and place the skillet about 6-8 inches from the broiler. 
  15. Once the eggs are set, about 1-2 minutes, remove skillet and place on stove top. 
  16. Top with shredded cheddar, and place under broiler once again to melt the cheese.
  17. Keep an eye on this here too, so you don't burn the cheese!
  18. Remove from oven and let stand 5 minutes. 
  19. Cut into 8 equal pieces. 
  20. Each piece is one serving.
Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 341Total Fat 18gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 10gCholesterol 480mgSodium 640mgCarbohydrates 17gFiber 2gSugar 3gProtein 27g

 

 

 

Leave a Comment

Skip to Recipe