Weight Watchers Egg Muffins Recipes
WEIGHT WATCHERS EGG MUFFINS
These Weight Watchers Egg Muffins make the perfect low point breakfast. Just 1 point for 4 muffins! This protein filled breakfast will keep you satisfied and on plan.
Provided by Vicky
Categories Breakfast
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Crack eggs into a medium bowl.
- Add water and beat together.
- Add the remaining ingredients to egg mixture and stir until combined.
- Spray a 12-slot muffin pan with non-stick spray.
- Pour egg mixture into 12 muffin slots.
- Bake for 18-22 minutes, until sides start to turn golden and tops have set.
Nutrition Facts : Calories 96 kcal, Carbohydrate 3 g, Protein 9 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 163 mg, Sodium 198 mg, Fiber 1 g, ServingSize 1 serving
CHEESY CRUST EGG MUFFINS
Your family will love these handheld egg muffins. Each muffin cup is coated with grated cheese that bakes to form a crisp, salty outer crust encasing biscuit dough and eggs with gooey yolk centers. The recipe is easy to scale up or down as desired; for each serving of two muffins, you'll need ¼ cup each flour and yogurt for the dough, plus proportionate amounts of cheese, eggs, and the rest. They're best served straight from the oven, but you can reheat any leftovers in the microwave for about 20 to 30 seconds per muffin (just know that the yolk may become firmly cooked).
Categories Breakfast,Brunch
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Combine flour and yogurt in a medium bowl; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 2 minutes of kneading). If dough is too sticky to knead, add more flour, 1 Tbsp at a time, until no longer sticky. Divide dough into 8 equal portions.
- Spray each of 8 cups in a muffin tin with cooking spray. One at a time, dust each muffin cup with ½ Tbsp cheese by spooning cheese into muffin cup and tilting and tapping pan until cup is evenly coated with cheese. Lightly flatten each dough portion into a disk. Press 1 dough disk firmly into bottom and up sides of each coated muffin cup (lightly dampen fingertips if dough sticks to fingers).
- Crack 1 egg into each muffin cup. Sprinkle eggs evenly with salt and pepper, and sprinkle tomatoes evenly over top. Place muffin tin on a foil-lined baking sheet (in case of overflow) and bake until egg whites are set and yolks are still jiggly, about 15 minutes. Remove from oven and sprinkle evenly with chives. Run a knife around edge of each muffin cup to loosen. Remove muffin cups from pan. Serve warm.
- Serving size: 2 muffin cups
Nutrition Facts : Calories 95 kcal
WW INSTANT OATMEAL MUFFINS (1 WW POINT EACH)
I just started weight watchers and wanted a muffin for breakfast. Other recipes called for things I didn't have so I designed my own recipe with what I had in the kitchen. These are moist and sweet enough to please and my 1 year old and 3 year old loved them. They definitely stick to paper muffin cups a little so I think I'll try skipping the paper cups next time and opt for just the muffin pan and some cooking spray.
Provided by stheks8
Categories Breakfast
Time 20m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 6
Steps:
- mix first 5 ingredients
- spoon into 6 muffin cups.
- sprinkle top of each muffin with 1 teaspoons brown sugar.
- bake at 375 for 15-20 minutes.
Nutrition Facts : Calories 70.3, Fat 0.6, SaturatedFat 0.1, Sodium 65.1, Carbohydrate 15.4, Fiber 0.9, Sugar 4.6, Protein 1.5
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