Weight Watchers Egg Muffins

Here’s a tasty, meal-prep friendly Weight Watchers Egg Muffins recipe—easy to customize and perfect for on-the-go breakfasts or snacks:

🧁 WW-Friendly Egg Muffins

Servings: 6 (2 muffins per serving)
WW Points (per serving): 0–1 (depending on ingredients used and your plan)

Base Ingredients:

• 6 large eggs

• 1/4 cup non-fat plain Greek yogurt (makes them fluffy)

• Salt and pepper to taste

• Cooking spray

Optional Zero-Point Add-Ins (choose your combo):

• Chopped spinach or kale

• Diced bell peppers

• Sliced mushrooms

• Chopped red onion

• Cherry tomatoes (halved)

• Fresh herbs (parsley, dill, basil)

• Turkey breast (diced, lean, cooked)

Optional Low-Point Add-Ins (adjust points):

• Shredded reduced-fat cheese

• Cooked turkey bacon or sausage

Instructions:

1. Preheat oven to 375°F (190°C). Spray a muffin tin with non-stick spray.

2. Whisk eggs with Greek yogurt, salt, and pepper in a bowl until well combined.

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3. Divide your mix-ins evenly into each muffin cup (don’t overfill).

4. Pour egg mixture over the veggies, filling each cup about 3/4 full.

5. Bake for 20–25 minutes, or until egg muffins are puffed and set.

6. Cool and store in the fridge up to 5 days or freeze for later.

These are endlessly customizable and perfect for batch cooking. Eat cold, reheat in the microwave, or take on the go!

Would you like a themed version (like a Mexican-style or Mediterranean-style egg muffin)?

Weight Watchers Egg Muffins

These are endlessly customizable and perfect for batch cooking. Eat cold, reheat in the microwave, or take on the go!

Print Recipe Pin Recipe

Prep Time 6 minutes mins

Cook Time 20 minutes mins

Total Time 26 minutes mins

Servings: 6

Course: Snack

Cuisine: American

Ingredients Method

Ingredients

  

• Base Ingredients:
• 6 large eggs
• 1/4 cup non-fat plain Greek yogurt makes them fluffy
• Salt and pepper to taste
• Cooking spray
• Optional Zero-Point Add-Ins choose your combo:
• Chopped spinach or kale
• Diced bell peppers
• Sliced mushrooms
• Chopped red onion
• Cherry tomatoes halved
• Fresh herbs parsley, dill, basil
• Turkey breast diced, lean, cooked
• Optional Low-Point Add-Ins adjust points:
• Shredded reduced-fat cheese
• Cooked turkey bacon or sausage

Method

 

1. Preheat oven to 375°F (190°C). Spray a muffin tin with non-stick spray.
2. Whisk eggs with Greek yogurt, salt, and pepper in a bowl until well combined.
3. Divide your mix-ins evenly into each muffin cup (don’t overfill).
4. Pour egg mixture over the veggies, filling each cup about 3/4 full.
5. Bake for 20–25 minutes, or until egg muffins are puffed and set.
6. Cool and store in the fridge up to 5 days or freeze for later.