A Healthy, High-Protein Breakfast Option
Looking for a quick, delicious, and guilt-free breakfast? These Zero Point Egg Muffins are the perfect solution! Packed with protein and veggies, they’re a Weight Watchers-friendly, low-carb, and meal-prep-approved option. Whether you need a grab-and-go breakfast or a nutritious snack, these muffins will keep you satisfied without adding extra points to your daily count. Plus, they’re completely customizable with your favorite ingredients!
Why You’ll Love This Recipe
- Zero Points: Perfect for Weight Watchers users!
- High-Protein & Low-Carb: Keeps you full longer without spiking blood sugar.
- Customizable: Add your favorite veggies, lean proteins, or seasonings.
- Meal-Prep Friendly: Make a batch and store them for the week.
- No Dairy or Gluten: Naturally allergy-friendly (depending on mix-ins).
Ingredients Breakdown
Basic Ingredients:
- 6 large eggs
- 1/4 cup unsweetened almond milk (or skim milk for non-dairy-free version)
- 1/2 cup diced bell peppers (any color)
- 1/2 cup chopped spinach
- 1/4 cup chopped onions
- 1/2 cup cherry tomatoes, halved
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray or silicone muffin liners (to prevent sticking)
Substitutions & Variations:
- Add lean turkey bacon or chicken sausage for extra protein.
- Sprinkle in nutritional yeast for a cheesy, dairy-free flavor.
- Swap spinach for kale or zucchini for variety.
Step-by-Step Instructions
- Preheat & Prep: Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or use silicone liners.
- Whisk Eggs: In a large bowl, whisk together eggs, almond milk, garlic powder, onion powder, salt, and black pepper.
- Add Veggies: Stir in the bell peppers, spinach, onions, and cherry tomatoes.
- Fill Muffin Cups: Pour the mixture evenly into 12 muffin cups, filling each about 3/4 full.
- Bake: Bake for 18-20 minutes or until the egg muffins are set and slightly golden on top.
- Cool & Serve: Let them cool for a few minutes before removing them from the tin.
Storage & Meal Prep Tips:
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Wrap individually and freeze for up to 3 months. Reheat in the microwave for 30-60 seconds.
Nutrition & Dietary Info (Per Muffin)
- Calories: 40
- Protein: 4g
- Fat: 2g
- Carbs: 1g
- Fiber: 0.5g
- Net Carbs: 0.5g
Serving Suggestions & Topping Ideas
- Pair with avocado slices or a light Greek yogurt dip.
- Sprinkle with fresh herbs like parsley or cilantro.
- Serve with a side of fresh fruit for a balanced meal.
- Add a dash of hot sauce or salsa for extra flavor.
FAQs
Can I use egg whites instead of whole eggs?
Yes! Substitute 12 egg whites for the 6 whole eggs to reduce fat and cholesterol while keeping protein high.
How do I prevent the muffins from sticking?
Use silicone muffin liners or grease the pan well with non-stick spray.
Can I add cheese?
Yes, if you’re not following a strict zero-point plan, adding a little reduced-fat cheese can enhance flavor.
How long do these last in the fridge?
They’ll stay fresh for 5 days in the refrigerator and can be frozen for longer storage.
Enjoy these easy, healthy Zero Point Egg Muffins as a nutritious start to your day! 💪🥚
