Veggie Egg Muffins Directions:
- Preheat your oven to 350°F (175°C) and lightly spray a 12-cup muffin tin with non-stick cooking spray.
- In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until fully combined.
- Evenly distribute the chopped spinach, red bell pepper, mushrooms, cherry tomatoes, and shredded cheese into each muffin cup.
- Pour the egg mixture evenly into each muffin cup, filling about 3/4 full.
- Bake for 18–20 minutes, or until the egg muffins are set and slightly golden on top. Remove from the oven and let cool for a few minutes.
- Carefully remove the muffins from the tin. Serve immediately or store in an airtight container in the refrigerator for up to 4 days.
WW Points Calculation:
- 6 large eggs: 0 points
- 1/4 cup skim milk (or unsweetened almond milk): 0 points
- 1/2 cup spinach: 0 points
- 1/4 cup red bell pepper: 0 points
- 1/4 cup mushrooms: 0 points
- 1/4 cup cherry tomatoes: 0 points
- 1/4 cup reduced-fat shredded cheese: 2 points
- Salt, pepper, and 1/4 teaspoon garlic powder: 0 points
- Cooking spray: 0 points
Total Points: 2
Servings: 12 muffins
Per Serving: Approximately 0 points (when rounded)
Nutrition Information (per serving, approximate):
- Calories: ~40–45
- Fat: ~3g
- Protein: ~4g
- Carbohydrates: ~2g
- Sugar: ~1g
- Sodium: ~70mg
I'm waiting for your comments! Enjoy!
