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A white marble table with 6 tomato and spinach egg muffins.
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Breakfast Egg Muffins | Weight Watchers

Easy to make and suitable for home freezing, these Breakfast Egg Muffins make a perfect ZERO point Weight Watchers Breakfast.
Course Breakfast
Cuisine American
Keyword egg muffins, weight watchers, WW breakfast recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 82kcal
Author Marianne

Ingredients

  • 12 medium eggs
  • ½ medium onion chopped finely
  • 1 cup fresh spinach (30g)
  • 12 cherry tomatoes
  • 1 cup fat free mozzarella (shredded) (120g)
  • Calorie controlled spray oil
  • Salt & pepper

Instructions

  • 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.

Freezing Instructions

  • 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.

Reheating Instructions

  • 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.

Nutrition

Serving: 1muffin | Calories: 82kcal | Carbohydrates: 2g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 136mg | Potassium: 128mg | Fiber: 1g | Sugar: 1g | Vitamin A: 601IU | Vitamin C: 5mg | Calcium: 121mg | Iron: 1mg