VEGGIE BREAKFAST CUPS
These are easy to whip up, freeze wonderfully for quick grab and go mornings, and taste delicious. You can make them with whatever fresh or frozen veggies you have on hand. I like to use the frozen bag of broccoli, cauliflower, and carrots- and they count for 0 points for Weight Watchers. You could also use fresh or frozen peppers, onions, mushrooms, or spinach. I eat a Veggie Breakfast Cup with a slice of whole wheat toast and black coffee to start off a great morning.
6 large eggs
1/2 cup hash browns
1 cup chopped vegetables
1/4 cup low-fat shredded cheese
salt and pepper to taste
Preheat oven to 350F
In a large bowl whisk eggs, vegetables, cheddar cheese, salt and pepper until well combined.
Spray bottoms of a 6- hole muffin tin with nonstick cooking spray.
Divide thawed hash browns evenly, pressing into the bottom of muffin cups and slightly up the sides to create a “crust”.
Pour egg mixture evenly into cups.
Bake for 18-20 minutes until firm in the center.
Serve immediately and enjoy!
IF YOU ARE FOLLOWING A WEIGHT WATCHERS PLAN
HERE IS THE BREAKDOWN IN POINTS:
6 eggs- 12 points
Broccoli, Cauliflower, and Carrot mix- 0 points
1/2 cup hash browns- 2.5 points
1/4 cup shredded cheese – 3 points
For a total of about 3 points for each cup.
IF YOU ARE FOLLOWING THE NEW WEIGHT WATCHERS
FREESTYLE SMART POINTS PLAN HERE IS THE BREAKDOWN:
6 eggs- 0 points
Broccoli, Cauliflower, and Carrot mix- 0 points
1/2 cup hash browns- 2 points
1/4 cup shredded cheese – 2 points
Each Veggie Breakfast Cup measures in at 1 Freestyle Smart Point.
These are easy to whip up, freeze wonderfully for quick grab and go mornings, and taste delicious. You can make them with whatever fresh or frozen veggies you have on hand. I like to use the frozen bag of broccoli, cauliflower, and carrots- and they count for 0 points for Weight Watchers. You could also use fresh or frozen peppers, onions, mushrooms, or spinach. I eat a Veggie Breakfast Cup with a slice of whole wheat toast and black coffee to start off a great morning.
6 large eggs
1/2 cup hash browns
1 cup chopped vegetables
1/4 cup low-fat shredded cheese
salt and pepper to taste
Preheat oven to 350F
In a large bowl whisk eggs, vegetables, cheddar cheese, salt and pepper until well combined.
Spray bottoms of a 6- hole muffin tin with nonstick cooking spray.
Divide thawed hash browns evenly, pressing into the bottom of muffin cups and slightly up the sides to create a “crust”.
Pour egg mixture evenly into cups.
Bake for 18-20 minutes until firm in the center.
Serve immediately and enjoy!
IF YOU ARE FOLLOWING A WEIGHT WATCHERS PLAN
HERE IS THE BREAKDOWN IN POINTS:
6 eggs- 12 points
Broccoli, Cauliflower, and Carrot mix- 0 points
1/2 cup hash browns- 2.5 points
1/4 cup shredded cheese – 3 points
For a total of about 3 points for each cup.
IF YOU ARE FOLLOWING THE NEW WEIGHT WATCHERS
FREESTYLE SMART POINTS PLAN HERE IS THE BREAKDOWN:
6 eggs- 0 points
Broccoli, Cauliflower, and Carrot mix- 0 points
1/2 cup hash browns- 2 points
1/4 cup shredded cheese – 2 points
Each Veggie Breakfast Cup measures in at 1 Freestyle Smart Point.
