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 elaborate brunch! 

They’re as easy to make as they’re scrumptious—merely whisk, pour, and bake. These savory, protein-packed muffins make a fantastic 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 attempt spinach and feta muffins?

If you happen to’re uninterested in the identical previous scrambled eggs or turkey-ham combos, these muffins might be a game-changer. They provide Greek-inspired flavors—vivid, tangy, and savory—that’s a refreshing tackle breakfast.

At simply 2 Factors per muffin, you’ll be able to get pleasure from a pair with out worrying about overindulging. Their portion-controlled nature makes them preferrred 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 couple of in your bag, and also you’re set.

With minimal prep time and only a handful of components, these muffins are good 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’ll be able to view the recipe on the WW App right here. (WW login required.)

Substances:

• 4 massive eggs
• 1 cup recent 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 components: Preheat your oven to 350°F (175°C) and line a muffin tin with 8 muffin liners or evenly 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 components: In a medium-sized mixing bowl, add the crumbled feta cheese, chopped sun-dried tomatoes, and recent spinach leaves. Gently combine to mix these components.
3. Put together and add the dry components: 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 components evenly, stopping clumps and serving to all the things mix easily later.
4. Whisk the moist components: In a separate bowl, crack the eggs and whisk them till easy. Step by step add the skim milk whereas whisking till the combination is absolutely mixed and barely frothy.
5. Mix moist and dry components: Slowly pour the egg and milk combination over the dry components. Use a spatula or picket spoon to stir gently till all the things is simply mixed. Watch out to not overmix—the batter must 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’ll be able to take a look at 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

Among the best issues about Spinach and Feta Muffins is their flexibility. Listed below 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 sudden variation that works superbly on this recipe.
3. Gluten-free different: If it is advisable to keep away from gluten, exchange the wheat flour with rice flour or cornstarch. These alternate options present an identical texture whereas retaining the muffins appropriate for gluten-free diets.

Ideas and methods for making spinach and feta muffins

1. Preheat your oven: Save time by preheating your oven when you put together the components. This ensures a good bake and shortens your total 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. If you happen to’re utilizing parchment paper, lower 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. If you happen to 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 build up, which might make them soggy.