Weight Watchers Veggie Egg Cups

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

spices/seasonings

¹⁄₂cup(s)meatless soy crumbles 1 Points

¹⁄₂cup(s) uncooked broccoli 0 Points

2 slices Galaxy Nutritional Foods Vegan Mozzarella flavor soy vegan slice 2 points

5 sprays cooking spray 0 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.