These easy to prepare Breakfast Egg Muffins make a perfect Weight Watchers breakfast or tasty snack.
They are 1 SmartPoint per muffin on the Blue, Purple and Freestyle plans and 2 SmartPoints on the Green plan.
As well as being easy to make and being very versatile, they freeze really well! So get stocking your freezer full of these tasty, low point snacks.
These particular Breakfast Egg Muffins are made with chopped cherry tomatoes, fresh spinach and some low fat grated mozzarella.
It's a great flavor combination, however, you could always mix it up a little and add a stronger flavoured cheese - a low fat mature cheddar for example or perhaps some low fat brie.
Just make sure that you work out the SmartPoints for the different cheese. The ½ cup of light mozzarella that I used worked out at 6 SmartPoints for the whole recipe.
If you do want to swap in a different cheese why not take a look at this list of Low Point Cheeses for a little cheesy inspiration!
Tips for making Egg Muffins
- Spray the muffin tin with a little calorie controlled spray oil.
- You don't need to use a lot of oil - just enough so that each cup has a fine mist of oil making it easier to remove the muffins at the end of cooking.
- I find that the best way of making sure that each muffins gets an equal amount of the ingredients is to make up the egg mixture in a jug. I then divide the chopped tomatoes, chopped spinach and cheese between the 12 muffin cups. I then pour the whisked egg mixture to about two thirds of the way up the cup.
- Try not to open the oven whilst the egg muffins are cooking and have started to rise as they will deflate as soon as the oven door is opened.
- Cook them in the centre of the oven until they have risen and turned a lovely golden brown.
Can you Freeze them?
Yes! They will keep in the freezer for up to 2 months.
I usually have a batch of egg muffins in my fridge for easy breakfasts or for a quick & tasty snack.
Once cooked and cooled thoroughly, I wrap them individually in plastic wrap. I then place them in a reusable freezer bag (I write the date and flavor on the bag - I don't like surprises 😀 !)
To defrost, I remove from the bag and plastic wrap and I wrap in a bit of kitchen paper. I then place the muffin in the microwave and warm it at 20 second intervals until it is warmed through.
More Weight Watchers Egg Recipes.
Anyone who has been following the WW program knows just how versatile eggs are.
They can be used in both savoury and sweet dishes and are nutritious and filling.
They are zero SmartPoints on the Blue, Purple & old Freestyle plan and 2 SmartPoints on the Green plan.
- Egg Salad (1 SmartPoint on Blue & Purple and 5 SmartPoints on Green)
- Scotch Eggs (2 SmartPoints on Blue & Purple and 5 SmartPoints on Green)
- Baked Egg Custard (3 SmartPoints on Blue & Purple and 4 SmartPoints on Green)
- Lemon Pudding (4 SmartPoints on Blue & Purple and 5 SmartPoints on Green)
- 12 eggs
- ½ medium onion (chopped finely)
- 1 cup (30g) fresh spinach
- 12 cherry tomatoes
- ½ cup (120g) low fat grated mozarella
- Calorie controlled spray oil
- Salt & pepper
- Preheat your oven to 180°C / 160°C Fan / 360°F / Gas mark 4
- Spray & wipe a small amount of calorie controlled spray oil (such as Pam or Frylight) into a 12 cup muffin tin.
- Chop the tomatoes in half and place 2 halves in the bottom of each cup of your muffin tin.
- Roughly chop up the spinach and add a little to each of the muffin tin cups.
- Divide the grated cheese between the 12 muffin cups.
- In a large bowl, whisk up the 12 eggs until they are light and fluffy.
- You can use either a hand whisk or electric whisk for this.
- Add the chopped onion and stir to combine.
- Season with a little salt and pepper and stir again.
- Divide the whisked egg between each of the muffin cups. The mixture should come up approximately two thirds of the way up.
- Give each of the filled cups a little stir to combine the ingredients.
- Bake in the centre of the oven for 20 - 24 minutes
- Remove from the oven when the muffins have risen and are golden brown.
- The muffins should pop straight out of the muffin tin but if you have any difficulty removing them run a knife (or a small spatula) around the edge to loosen them.
- Eat warm or cold.
- The muffins need to cool completely before freezing.
- Wrap them individually in plastic wrap / Saran wrap / cling film.
- Place in a freezer friendly bag and keep in the freezer for up to 2 months.
- Remove from the freezer and remove the plastic wrap.
- Cover in a paper towel / kitchen roll and place in the microwave for 20 seconds.
- After the initial 20 seconds, microwave in 10 second bursts until the muffin is warm through.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 87Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 188mgSodium: 122mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 7g
Please be aware that the nutritional information above has been automatically generated. It should therefore be considered as an estimate. The above nutritional information does not account for variations in product brands and types, weights of individual ingredients etc and does not account for many ingredients being zero SmartPoints on the WW plan. Therefore, using these numbers in your WW calculator will often give you an INACCURATE SmartPoint value! PointedKitchen.com has calculated Weight Watchers Smart Points based on the individual ingredients used to make this recipe and not from the following nutritional information. PointedKitchen.com is not responsible for any loss or damage relating to your reliance on this nutritional information.