🥚 Weight Watchers Veggie Egg Muffins
A low-point, high-protein breakfast you can grab on the go!
🛒 Ingredients (Makes 6 Muffins – 3 Servings of 2 Muffins Each):
6 large eggs
1/4 cup skim milk or unsweetened almond milk (0 points on most plans)
1/2 cup chopped bell pepper (any color)
1/2 cup chopped fresh spinach or kale
1/4 cup finely diced onion
1/4 cup reduced-fat shredded cheddar or mozzarella cheese
Salt and pepper to taste
Nonstick cooking spray
🔥 Instructions:
Preheat oven to 375°F (190°C).
Lightly spray a 6-cup muffin tin with nonstick spray or line with silicone muffin liners.
In a large bowl, whisk together eggs and milk until smooth.
Stir in the chopped bell pepper, spinach, onion, and cheese. Add salt and pepper to taste.
Divide the mixture evenly among the 6 muffin cups.
Bake for 20–25 minutes, or until the egg muffins are set in the center and slightly golden on top.
Let cool for a few minutes before removing. Store in the fridge up to 5 days, or freeze for up to 1 month.
💙 WW Points Guide (Per Muffin):
Approx. 1–2 Points (varies slightly based on brand of cheese and milk; double-check in your WW app for exact values)
✅ Tips:
Add herbs like parsley, chives, or Italian seasoning for more flavor with zero points.
Swap in mushrooms, zucchini, or even turkey bacon if you like more variety.
Reheat in the microwave for 30–45 seconds for a quick breakfast.