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Weight Watchers Egg Muffins

Weight Watchers Egg Muffins

These are endlessly customizable and perfect for batch cooking. Eat cold, reheat in the microwave, or take on the go!
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Prep Time 6 minutes
Cook Time 20 minutes
Total Time 26 minutes
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.