Name: Egg Muffin Cups
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 10 eggs; 1/2 cup skim milk; 1/2 red pepper, chopped; 1/2 small yellow onion, chopped; 1/2 cup spinach, cut into small pieces; 3 cooked turkey sausage patties, cut into bite-size pieces; 1/2 teaspoon salt; 1/4 teaspoon black pepper

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These Egg Muffin Cups are a delicious and convenient option for a quick and easy breakfast.

Whether you’re looking for a great meal prep recipe or breakfast on the go, these Egg Muffin Cups are for you.

The best part is you only need a few simple ingredients to make this recipe. Plus you can easily customize them with your favorite ingredients.

The Ingredients

Eggs: These provide a great source of protein and help to bind all of the ingredients together.

Skim Milk: This keeps the muffins moist while adding a creamy texture without extra fat.

Red Pepper: Adds a burst of color and a sweet, slightly tangy flavor that compliments the other ingredients.

Onion: Enhances the muffins with a savory depth and aromatic quality.

Spinach: Not only does it provide a vibrant green color, but it also packs a punch of nutrients.

Turkey Sausage: A lean protein option that brings a savory, satisfying element to the muffins.

Click here to track the points on your Weight Watchers app.

How to Make Egg Muffin Cups

This is a straightforward recipe that anyone can master. Begin by heating the oven to 350 degrees F.

I highly recommend using a silicone muffin pan or reusable silicone muffin cups. If you don’t have either of those you can spray a muffin tin with nonstick cooking spray.

Next, prepare the ingredients. Chop the vegetables and cooked turkey sausage into bite-size pieces.

Add 10 eggs to a large mixing bowl. Also add the skim milk, salt, and pepper then whisk together.

Add red peppers, onions, spinach, and turkey sausage to the bottom of each muffin tin. Pour the egg mixture into each cup leaving some room in each one.

The eggs will expand while baking but they will come back down once they’ve cooled off.

Bake for 25 minutes or until the eggs are completely set. Let the eggs cool slightly before removing them from the muffin pan.

Storage and Reheating Tips

Place the muffins in an airtight container and refrigerate them for up to four days. If you need to store them for a longer period, freezing is an excellent option.

Lay the muffins in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container.

This method prevents the muffins from sticking together, making it easy to grab one or two as needed.

When it’s time to enjoy your Egg Muffin Cups, reheating them is quick and simple. For refrigerated muffins, place one or more on a microwave-safe plate and heat for about 30 seconds to a minute.

If you’re reheating from frozen, you may need to increase the microwave time to 1-2 minutes, checking to ensure they are heated through.

Serving Suggestions

Consider pairing these savory muffins with a side of fresh fruit like berries, apple slices, or a tropical fruit salad for a burst of natural sweetness.

For those who prefer a heartier breakfast, serve your Egg Muffin Cups with a slice of whole-grain toast or a bowl of steel-cut oatmeal.

Both options provide additional fiber and complex carbohydrates, helping to keep you full and energized throughout the morning.

You can also add a dollop of Greek yogurt on the side for extra protein and a creamy texture that complements the muffins well.

If you’re in the mood for something more indulgent, top your muffins with a bit of avocado or a sprinkle of your favorite cheese. For a spicy kick, add a dash of hot sauce or a spoonful of salsa. These toppings can elevate the flavors and make your breakfast feel more like a gourmet treat.

Prep Time:15

Cook Time:25

Total Time:40

Ingredients

10 eggs
1/2 cup skim milk
1/2 red pepper, chopped
1/2 small yellow onion, chopped
1/2 cup spinach, cut into small pieces
3 cooked turkey sausage patties, cut into bite-size pieces
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Preheat oven to 350 degrees F. Spray a muffin pan with nonstick cooking spray or use a silicone muffin pan or reusable silicone muffin cups.
Divide the red pepper, onion, spinach, and turkey sausage evenly into the muffin cups.
Add the eggs, skim milk, salt, and black pepper to a large mixing bowl and whisk together.
Pour the egg mixture into the muffin cups about 3/4 full. The eggs will rise while baking but come back down once cooled.
Bake 20-25 minutes or until the eggs are cooked through. Let cool slightly before removing from the cups.

Notes

NUTRITION INFORMATION

1 of 12 servings

85 calories, 5 g total fat, 2 g saturated fat, 233 mg sodium, 2 g total carbohydrate, 0 g dietary fiber, 1 g sugar, 8 g protein (myfitnesspal.com)

Here are some more Weight Watchers friendly recipes:

Breakfast Bowls

Greek Breakfast Bowls

Homemade Egg McMuffins

Lightened Up Eggs Benedict

If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.

If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!

Are you looking for a meal plan that’s Weight Watchers friendly? I have over 200 meal plans that you can choose from and I post a new one each week. Click here to check them out!