Egg Muffins
These protein-packed egg muffins are perfect for meal prep, breakfast, or a quick snack. They’re only 1 Weight Watchers point each!
Ingredients:
6 large eggs
1/2 cup fat-free cottage cheese
1/2 cup diced bell peppers (any color)
1/2 cup chopped spinach or kale
1/4 cup diced onions
1/4 cup cooked turkey bacon or chicken sausage (optional, low-fat)
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
Nonstick cooking spray
Instructions:
Preheat Oven:
Preheat the oven to 375°F (190°C).
Spray a 12-cup muffin tin with nonstick cooking spray.
Mix Ingredients:
In a large mixing bowl, whisk the eggs until fully combined.
Stir in cottage cheese, bell peppers, spinach, onions, and turkey bacon (if using).
Add garlic powder, onion powder, salt, and pepper.
Fill Muffin Cups:
Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake:
Bake for 20-25 minutes, or until the egg muffins are set and slightly golden on top.
Cool and Serve:
Let the egg muffins cool for 5 minutes before removing them from the tin.
Storage Tips:
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in a sealed container for up to 2 months. Reheat in the microwave for 30-60 seconds.
Variations:
Add chopped tomatoes, mushrooms, or zucchini.
Sprinkle a little low-fat cheese on top for extra flavor (adjust points accordingly).
Enjoy these delicious and satisfying egg muffins that are perfect for a low-point, high-protein meal! 🍳🥬🍅