Photo of Veggie egg cups by WW

Veggie egg cups

1 - 2
PersonalPoints™ per serving
Total Time
1 hr 40 min
10 min
20 min
This easy grab-and-go breakfast option is infinitely adaptable. You can use any vegetable, herb, and cheese combo you have on hand.


Calorie controlled cooking spray

8 spray(s)

Light Feta Cheese

60 g, crumbled

Cherry Tomatoes

180 g, chopped

Dill, Dried

¾ teaspoons, level

Egg, whole, raw

5 medium, raw

Skimmed Milk

2 tablespoons


  1. Preheat the oven to 180°C, fan 160°C, gas mark 5. Mist a 6-hole nonstick muffin tin with cooking spray. Divide the tomatoes among the muffin holes, then evenly sprinkle the feta and dill over the tomatoes.
  2. In a medium bowl, whisk together the eggs and milk. Season with salt and pepper, then pour the mixture into the muffin holes. Bake for 20 minutes, or until set. Run a thin knife or spatula around the edge of each egg cup and gently remove from the tin.


Store leftovers in the fridge for up to 4 days, and reheat in the microwave on High for 30 seconds to 1 minute.