Ingredients:
- 6 large eggs
- 1/4 cup unsweetened almond milk (or any milk of your choice)
- Salt and pepper to taste
- 1/4 cup chopped spinach (or any veggie of choice like bell peppers, mushrooms, etc.)
- 1/4 cup diced turkey or chicken breast (optional)
- 1/4 cup low-fat shredded cheese (optional, can be skipped for fewer points)
Instructions:
- Preheat the oven to 350°F (175°C) and lightly grease a muffin tin or use silicone muffin cups.
- Whisk the eggs in a bowl, adding the almond milk, salt, and pepper.
- Add your veggies and any optional protein (turkey/chicken) into the egg mixture. Mix well.
- Pour the egg mixture into the muffin tin, filling each cup about 2/3 full. If you’re using cheese, sprinkle a little on top of each muffin.
- Bake for 15-20 minutes, or until the egg muffins are set and slightly golden on top.
- Allow to cool slightly, and they’re ready to serve!
Serving:
- Makes 6 muffins, and each muffin is 1 WW point (without cheese).
- Perfect for meal prep—store in the fridge for up to 4 days or freeze for later!
