When you’ve got kids mornings are usually a mad dash to get your kids dressed, teeth and hair brushed and backpacks ready all before you pile them in the car and deliver them to their respective schools which is why you need Weight Watchers Veggie Egg Cups recipe.
These Weight Watchers Veggie Egg Cups are a perfect breakfast option! They are sure to fill their bellies are full of fresh and nutritious foods, ones that will boost their brain power and give them the energy they need to tackle their day.
And our recipe for Weight Watchers Veggie Egg Cups which is Zero Points on the Weight Watchers Freestyle Plan is not only super quick and easy to whip up on the go (they can literally just grab em and go no utensils needed) but it also got my picky son‘s seal of approval and I love that we can both enjoy it!
POINTS WILL DEPEND ON INGREDIENTS USED – eggs are 0 points as are all veggies
Weight Watchers Veggie Egg Cups Ingredients:
9 eggs for 12 egg ‘muffins’ 0 Points
1⁄2cup(s)meatless soy crumbles 1 Points
Weight Watchers Veggie Egg Cups Directions
Mix eggs and spices/seasonings together (I used salt, pepper, garlic, onion powder, and crushed red pepper).
Preheat oven to 400*F. Spray muffin tin with nonstick cooking spray or use silicone muffin liners (amazon).
I used a ¼ measuring cup to pour the egg mixture into the muffin tin. After you fill all 12 cavities, if there’s any extra, go back and add the rest.
Add toppings – tiny pieces of broccoli, mushrooms, etc. If you’re using meatless crumbles, you don’t have to cook them ahead of time, but I did. Add cheese last.
Bake for 12-16 minutes or until eggs are fully cooked. The first batch I did needed about 17 minutes while the second batch only needed 13 minutes.
These store and reheat well! Pop them in the microwave for 30 seconds for a nice breakfast on the go.
Shannon shared her take on veggie egg cups with us!
She just uses a container of pre diced veggies, spayed the pan with Pam, added the veggies then scrambled eggs on top and baked at 375 until done.