These Weight Watchers Egg Muffins make the perfect low point breakfast. They are just 1 point for 4 muffins! This protein filled breakfast will keep you satisfied and on plan. If you are following the Weight Watchers Freestyle program, be sure to check out all of our delicious Weight Watchers recipes.
Weight Watchers Egg Muffins
I love these Weight Watchers egg muffins because they are easy to make and are super filling. You can make a large batch and freeze them, and then just pop a few in the microwave when you are looking for a quick breakfast. But these eggs muffins aren’t just for breakfast. You can have them for lunch or for a protein filled snack.
To make these Weight Watchers egg muffins, start by preheating the oven to 350 degrees F.
Crack 12 eggs into a large bowl. Add 4 tablespoons of water and beat together. Add the veggie crumbles cooked according to package directions (I used Morning Star Farms), chopped tomatoes, and chopped fresh spinach.
Next, add garlic powder, onion powder, black pepper and salt.
Mix all of the ingredients together.
Spray a muffin pan with cooking spray and pour the egg mixture into a 12 cup muffin tin.
Bake the egg muffins for 18-22 minutes, until the sides have started to turn golden and the tops have firmed.
The tomatoes and spinach make these muffins super colorful and appetizing.
These muffins are very low points on the Freestyle program. The only thing that is not 0 points are the veggie crumbles, and those are 3 points for the cup that is used. So, 12 of these muffins are 3 points! Now, I certainly don’t suggest you eat all 12, but isn’t it nice to know that you can have a few muffins and not feel guilty?
A serving of four muffins in 1 Weight Watchers Freestyle point! If you want to spend more points, you can always add some shredded cheese.
I have also made these muffins with crumbled up fat free ground turkey, and that brings the point total to 0!
Weight Watchers Egg Muffins
These Weight Watchers Egg Muffins make the perfect low point breakfast. Just 1 point for 4 muffins! This protein filled breakfast will keep you satisfied and on plan.
Ingredients
- 12 eggs
- 4 tbs water
- 1 C. Veggie crumbles (cooked according to package directions) I used morning star farms (3 points)
- 1 C. Finely chopped tomatoes
- 1 C chopped fresh spinach
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground black pepper
- ¼ tsp salt
Instructions
- Preheat oven to 350°F.
- Crack eggs into a medium bowl.
- Add water and beat together.
- Add the remaining ingredients to egg mixture and stir until combined.
Spray a 12-slot muffin pan with non-stick spray.
Pour egg mixture into 12 muffin slots.
Bake for 18-22 minutes, until sides start to turn golden and tops have set.
Recipe Notes
Makes about 36 mini muffins. Total Points for ALL = 3 10 mini muffins for 1 point.
This nutritional information is approximate and was calculated using online calculators. Your nutritional information may vary depending on numerous factors.
If you liked these Weight Watchers Egg Muffins, you’ll love:
Weight Watchers Pumpkin Muffins
2 Ingredient Weight Watchers Bagels
2 Ingredient Bagels with Cinnamon Sugar Topping
Liz says
Do you thaw the crumbles? They look great!
Vicky says
Thanks for stopping by Liz. Just cook the crumbles according to package directions.
Andrea @ Cooking with Mamma C says
I was just talking about making egg cups! I love that these are Weight Watchers compliant. They look great!
Jacque Hastert says
These sound like a great way to start the day and a delicious way to stay on track this year.
Cathy says
Ive never cooked with veggie crumble! So want to try these!! These look delicious!
Valentina says
Sounds like such a light, healthy and delicious breakfast! I love how much fresh produce you’ve added.
Andrea Metlika says
These are perfect for my family. Healthy, Quick to make and can take it with you. Love these.
Gin says
I can’t. Find the veggie crumbles, what can I substitute?