I have tweaked a recipe that I found on Weight Watchers for egg cups. An egg cup is kind of like an omelet, but it’s baked in a muffin tin so you can make many of them at once. They’re filling and rich and almost no points if you are careful. Plus, my chickens are still laying eggs regularly, even though the days are shorter this time of year.
WW just revamped their plans, so eggs, for me, are zero points. For those of you who don’t know, WW is a weight loss or maintenance company where users have an app. Each person is allotted a certain amount of points each day. (There are also weekly points in case you go over.) I stick to it everyday except Sundays when I have some fun with food. It’s working, so sue me.
Anyway, I recommend it to anyone who needs a little or a lot of help managing portion sizes. WW focuses on balance. It’s an easy, and even fun app to use. You are also gifted extra points if you eat extra veggies, including salad, or if you drink enough water.
This recipe may seem simple, but it’s one of those that people forget about and in this busy world, it’s a better choice than a Pop Tart or even a granola bar. My Version of the WW egg cup is a little different, but you can make it your own. Here are the basics:
You will need:
- A 12-cup muffin tin
- One dozen eggs
- Cooking spray, oil, or butter to grease the tins. (Cooking spray or olive oil is the WW way to go.)
- Cheese, any and all
- Bacon or sausage. (Plant-based sausage, like Morning Star works if it is precooked.)
- Beans like pinto or black
- Veggies like scallions, tomatoes, peppers, spinach, etc.
- Salt and pepper to taste, or any other seasoning you like.
- Anything else that would work in an omelet
Preheat oven to 350 degrees. Grease the muffin tins. Beat the eggs in a bowl, season as you wish, then distribute them evenly between the tins. Add other ingredients until the mixture fills each one. (They don’t rise.) Poke the goods down into the eggs, submerging them. Bake at 350 for 20-25 minutes. (Take them out a minute or two before they look done as eggs will continue to cook.) Cool a minute or two then use a knife to remove them. Enjoy!
I imagine they would be good in between buttered toast, or even squished between two sides of a toasted English muffin. Serve with fruit. The variations of this are unlimited. Also, they reheat very well in a microwave. Some ideas are:
- Go Southwestern. Add cheeses, beans, seasoned meat, and chili powder or cumin, and serve with salsa and sour cream.
- Make a three-cheese egg cup.
- No-cheese is also an option.
- Your savory combinations are almost limitless.
*Keep in mind, this is not the WW version so the calories will be determined by what you add to it.
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