Weight Watchers Egg Muffins (Spinach, Feta, and Solar-Dried Tomato, Sure Please!)

Shake up your breakfast routine with these Spinach, Feta, and Solar-Dried Tomato Muffins! Touting daring Greek flavors, these 2-point egg-based muffins are filled with tangy feta, vibrant spinach, and candy sun-dried tomatoes. Excellent for meal prep or a flowery brunch! 

They’re as easy to make as they’re scrumptious—merely whisk, pour, and bake. These savory, protein-packed muffins make an awesome meal on the go. Craving extra wholesome but satisfying breakfast concepts? Take a look at our different Weight Watchers breakfast recipes!

Why do you have to strive spinach and feta muffins?

In the event you’re uninterested in the identical previous scrambled eggs or turkey-ham combos, these muffins will likely be a game-changer. They provide Greek-inspired flavors—brilliant, tangy, and savory—that’s a refreshing tackle breakfast.

At simply 2 Factors per muffin, you possibly can take pleasure in a pair with out worrying about overindulging. Their portion-controlled nature makes them very best for these monitoring their consumption whereas nonetheless craving one thing scrumptious.

Whether or not you’re dashing out the door or want a fast snack on the go, these muffins are the final grab-and-go breakfast. Toss a number of in your bag, and also you’re set.

With minimal prep time and only a handful of substances, these muffins are excellent even for newbie cooks. The toughest half is ready for them to bake!

Preparation Time: 10 minutes
Cooking Time: 20-25 minutes
Servings: 8 muffins

Portion Measurement: 1 muffin

2 WW Factors Per Serving. You may view the recipe on the WW App here. (WW login required.)

Substances:

• 4 massive eggs
• 1 cup contemporary spinach leaves, roughly chopped (30 g)
• ½ cup sun-dried tomatoes, finely chopped (50 g)
• ½ cup crumbled feta cheese (75 g)
• ½ cup skim milk (120 ml)
• ¼ cup all-purpose flour (30 g)
• 1 teaspoon baking powder (4 g)
• Salt and black pepper to style (roughly ¼ teaspoon every)

Directions:

1. Put together the substances: Preheat your oven to 350°F (175°C) and line a muffin tin with 8 muffin liners or flippantly grease the tin with cooking spray. Chop the spinach leaves into smaller items for even distribution. Finely cube the sun-dried tomatoes, and crumble the feta cheese if it’s not pre-crumbled.
2. Mix the bottom substances: In a medium-sized mixing bowl, add the crumbled feta cheese, chopped sun-dried tomatoes, and contemporary spinach leaves. Gently combine to mix these substances.
3. Put together and add the dry substances: In a separate smaller bowl, whisk collectively the flour, baking powder, salt, and black pepper. Sprinkle this dry combination evenly over the feta, tomatoes, and spinach within the bigger bowl. Toss gently to make sure the flour coats the substances evenly, stopping clumps and serving to every little thing mix easily later.
4. Whisk the moist substances: In a separate bowl, crack the eggs and whisk them till easy. Regularly add the skim milk whereas whisking till the combination is absolutely mixed and barely frothy.
5. Mix moist and dry substances: Slowly pour the egg and milk combination over the dry substances. Use a spatula or picket spoon to stir gently till every little thing is simply mixed. Watch out to not overmix—the batter needs to be barely lumpy however uniform in consistency.
6. Fill the muffin tin: Utilizing a ladle or a measuring cup, evenly divide the batter among the many ready muffin liners. Fill every liner about ¾ of the best way full, leaving room for the muffins to rise as they bake.
7. Bake the muffins: Place the muffin tin within the preheated oven and bake for 20-25 minutes, or till the tops are set and barely golden. You may check doneness by inserting a toothpick into the middle of a muffin; it ought to come out clear.
8. Cool and serve: Take away the muffins from the oven and allow them to cool within the tin for five minutes. Then, switch them to a wire rack to chill utterly or serve them heat.

Variations and substitutions

The most effective issues about Spinach and Feta Muffins is their flexibility. Listed here are some concepts to customise them:

1. Make them zero factors: Swap the feta for cottage cheese to create a lighter, zero-point model. Whereas the feel will change barely, the style stays scrumptious.
2. Attempt watercress as a substitute of spinach: For a peppery twist, use watercress rather than spinach. It’s an surprising variation that works fantastically on this recipe.
3. Gluten-free different: If it is advisable keep away from gluten, substitute the wheat flour with rice flour or cornstarch. These alternate options present an analogous texture whereas preserving the muffins appropriate for gluten-free diets.

Suggestions and tips for making spinach and feta muffins

1. Preheat your oven: Save time by preheating your oven whilst you put together the substances. This ensures a fair bake and shortens your general cooking time.
2. Use muffin liners or parchment paper: Liners make cleanup a breeze and assist the muffins launch effortlessly as soon as they’re baked. In the event you’re utilizing parchment paper, minimize it into squares to suit snugly into the muffin tin.
3. Select oil-free sun-dried tomatoes: Go for sun-dried tomatoes that aren’t packed in oil. In the event you solely have the oil-packed selection, pat them dry with a kitchen towel to keep away from including pointless grease to the muffins.
4. Cool earlier than storing: Let the muffins cool utterly earlier than storing them in an hermetic container. This prevents extra moisture from increase, which might make them soggy.