Weight Watchers Oamc Spinach Egg Cups To Go Recipes
LOW-CARB BACON SPINACH EGG CUPS
Low-carb egg, and cheese veggie muffins perfect for on the go. You can make them ahead and reheat in the microwave a few seconds. A great change from the usual low-carb bacon and eggs!
Provided by Paula Todora (Paula T)
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
- Cook and stir bacon in a skillet over medium-high heat until crisp, about 10 minutes. Transfer bacon to a bowl, reserving bacon grease in the skillet.
- Combine spinach, mushrooms, green bell pepper, onion, salt, and ground black pepper to taste in the skillet with bacon grease; cook and stir until softened, about 5 minutes. Transfer vegetable mixture to a bowl and place in the freezer to cool, about 5 minutes.
- Whisk eggs and cream together in a bowl; stir in 1 cup Colby-Jack cheese, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, onion powder, and garlic powder. Add cooled vegetables and bacon to egg mixture and mix gently.
- Scoop 1/4 cup egg mixture into each muffin cup; top each with remaining Colby-Jack cheese.
- Bake in the preheated oven until egg cups are set, about 20 minutes.
Nutrition Facts : Calories 236.9 calories, Carbohydrate 4 g, Cholesterol 223.2 mg, Fat 17.7 g, Fiber 1.2 g, Protein 16.5 g, SaturatedFat 9.3 g, Sodium 669 mg, Sugar 1.2 g
WEIGHT WATCHERS OAMC SPINACH EGG CUPS TO GO
This is a weight watchers recipe I've been using for years though I modify it slightly to acccomodate our tastes...sometimes substituting Mexican style egg beaters for the regular and also omitting mushrooms and adding more hot sauce. What I love about this is that the cups can be made ahead and frozen and simply reheated when needed. (remove foil cups first.) This is the original recipe which states it's a one point serving. Experiment with your own favorite cheeses and vegetables. Can also be served as an appetizer or snack.
Provided by Hotmitts Houlihan
Categories Breakfast
Time 30m
Yield 12 muffin cups, 6-12 serving(s)
Number Of Ingredients 6
Steps:
- Microwave the spinach on high for 2 1/2 minutes. Drain completely.
- Line a 12 cup muffin tray with foil baking cups. Spray the cups with cooking spray.
- Combine the egg substitute, cheese, mushrooms, spinach and onions in a bowl.
- Add hot pepper to taste.
- Divide evenly among the cups.
- Bake at 350 for 20 minutes or until knife inserted comes out clean.
- May then be frozen if desired.
Nutrition Facts : Calories 31.4, Fat 0.3, Sodium 95.1, Carbohydrate 3.3, Fiber 1.5, Sugar 1.2, Protein 4.9
ASPARAGUS AND SPINACH EGG CUPS
These are pretty and pretty good. You can use your imagination and use other veggies or even some meats.
Provided by Ambervim
Categories Breakfast
Time 35m
Yield 12 Cups
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Grease a 12 cup muffin pan or use silicone.
- Place warm pancakes or crepes in the muffin pan, pushing gently to form to the bowls.
- Bake for 4-5 minutes or until lightly crispy around the edges. Set aside.
- Melt butter in a skillet over medium heat. Add onion and asparagus then saute for 3-4 minutes. Add spinachh and cook for 3 minutes. Remove from heat and drain well. Set aside.
- Whisk together eggs, milk, salt and pepper.
- Scramble in lightly greased skillet over medium heat until just set. Remove from heat and fold in sauteed veggies.
- Fill pancake bowls with mixture.
- Top with cheese.
- Bake 7-10 minutes or until cheese has melted.
- Serve immediately.
Nutrition Facts : Calories 250.7, Fat 12.4, SaturatedFat 4, Cholesterol 145.2, Sodium 470.8, Carbohydrate 24.2, Fiber 0.4, Sugar 0.5, Protein 10.5
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