Weight Watchers Veggie Egg Cups Ingredients:
9 eggs for 12 egg ‘muffins’ 0 Points
spices/seasonings
1⁄2cup(s)meatless soy crumbles 1 Points1⁄2cup(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.
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.
