Just the Egg Muffins Directions:
- Preheat your oven to 350°F (175°C). Spray a muffin tin with cooking spray.
- Dice the bell peppers, onions, and tomatoes. Chop the spinach.
- In a large bowl, beat the eggs until well mixed. Season with salt and pepper.
- Add the diced bell peppers, onions, spinach, and tomatoes to the beaten eggs. Stir until evenly distributed.
- Pour the egg and vegetable mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 20-25 minutes or until the egg muffins are set and slightly golden on top.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or store in the refrigerator for up to 5 days.
WW Points Calculation:
- Eggs (8 large): 0 points
- Diced bell peppers (1/2 cup): 0 points
- Diced onions (1/2 cup): 0 points
- Chopped spinach (1/2 cup): 0 points
- Diced tomatoes (1/2 cup): 0 points
- Salt (to taste): 0 points
- Cooking spray: 0 points
Total Points: 0 points
Servings: 12 muffins
Per Serving: 0 points per muffin
Nutrition Information (Per Muffin):
- Calories: 20
- Fat: 0g
- Protein: 2g
- Carbohydrates: 1g
- Sugar: 0g
- Sodium: 40mg
I await your comments! Enjoy!
