Photo of Veggie egg cups by WW

Veggie egg cups

3
1
1
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, scallion, and cheddar; red bell pepper, 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

cooking spray

6 spray(s)

fresh tomato(es)

1 cup(s), chopped

crumbled feta cheese

6 Tbsp

dill

1 Tbsp, chopped, or 3/4 tsp dried dill

egg(s)

5 large

fat free skim milk

2 Tbsp

kosher salt

¼ tsp

black pepper

¼ tsp

Instructions

  1. Preheat oven to 350°F. Coat a 6-cup muffin tin with cooking spray. Divide tomatoes evenly among muffin cups. Sprinkle 1 tbsp cheese into each muffin cup, then sprinkle dill evenly into cups.
  2. In a medium bowl, whisk together eggs, milk, salt, and pepper. Pour mixture evenly into muffin cups. Bake until set, 20-22 minutes. Run a thin knife or spatula around edge of each egg cup and gently remove from pan.
  3. Serving size: 1 egg cup

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