Photo of Veggie egg cups by WW

Veggie egg cups

3
2
2
SmartPoints® value per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
6
Difficulty
Easy
This easy grab-and-go breakfast option is infinitely adaptable. You can use any vegetable, herb, and cheese combo you have on hand. Try broccoli, shallots and cheddar; red capsicums, Italian seasoning and mozzarella; or spinach, oregano and Parmesan. The amounts listed here give you six egg cups, but you can easily double everything to fill a 12-cup muffin tin. Store leftovers in the fridge for up to 4 days, and reheat in the microwave on High for 30 seconds to 1 minute.

Ingredients

Tomato(es)

2 medium, (Roma variety), cut into 1cm pieces

Reduced fat feta cheese

100 g, crumbled

Fresh dill

1 tbs, chopped

Egg(s)

5 medium

Skim milk

2 tbs

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C. Lightly spray a 6-hole ⅓ cup (80ml) capacity silicone muffin tray with oil. Divide tomatoes, feta and dill evenly among muffin holes.
  2. Whisk eggs and milk in a large jug. Season with salt and pepper. Pour mixture evenly into muffin holes. Bake for about 20 minutes or until set. Stand veggie cups in tray for 5 minutes, then carefully remove to serve.

Notes

Cook’s tip: If you don’t have a silicone muffin tray, you can use a 6-hole ⅓ cup (80ml) capacity non-stick muffin pan, and lightly spray with oil before pouring in mixture.