Weight Watchers High-Protein Spinach and Feta Egg Muffins combine fluffy eggs, tender spinach, sweet red pepper, and tangy feta for a convenient savory breakfast. Their individual portions make them practical for busy mornings and meal prep, while eggs and egg whites contribute protein. Pair two muffins with fruit, toast, or additional vegetables to create a breakfast that suits your appetite. Verify the estimated Points in your current WW app before tracking or publishing the recipe.
Ingredients
- 6 large eggs
- 1 cup liquid egg whites
- 2 cups fresh baby spinach roughly chopped
- ½ cup crumbled feta cheese about 75 g
- ½ cup finely diced red bell pepper
- ¼ cup finely chopped yellow onion
- 1 clove garlic minced
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried oregano
- A small pinch of salt optional
- Cooking spray as needed
Instructions
- Preheat the oven to 350°F (175°C). Lightly coat a standard 12-cup muffin pan with cooking spray.
- Heat a nonstick skillet over medium heat. Add the onion and red bell pepper and cook for 3–4 minutes until softened.
- Add the garlic and cook for about 30 seconds. Add the spinach and stir for 1–2 minutes until wilted. Allow excess moisture to evaporate, then remove from the heat and cool slightly.
- Whisk the eggs and liquid egg whites in a large mixing bowl until uniform. Add the black pepper and oregano, and use salt sparingly if desired.
- Fold in the cooled vegetables and crumbled feta, distributing the ingredients evenly throughout the egg mixture.
- Divide the mixture among the 12 prepared muffin cups, filling each approximately three-quarters full.
- Bake for 18–23 minutes, until the centers are set and the muffins reach an internal temperature of 160°F (71°C).
- Remove the pan from the oven and rest for 5 minutes. Loosen the edges gently and lift out the muffins.
- Serve warm, or cool completely and transfer to airtight containers for storage.