Someone posted baking eggs in a muffin pan for the week and honestly… game changer.
But I switched to a muffin-top pan and now they come out the perfect size for breakfast sandwiches. No trimming, no mess — just grab and stack.
🧺 Ingredients
- 10–12 large eggs — 0 points
- Salt & pepper — 0 points
- Optional add-ins (all 0 points):
- diced peppers
- spinach
- mushrooms
- green onions
- everything bagel seasoning
Optional cheese:
- 1 Velveeta slice per round — 1 point (optional)
👩🍳 How To
1️⃣ Preheat oven to 350°F (175°C).
2️⃣ Spray muffin-top or muffin pan with nonstick spray.
3️⃣ Crack eggs into a bowl and whisk with salt & pepper.
4️⃣ Stir in veggies if using.
5️⃣ Pour into pan (about ¾ full).
6️⃣ Bake 15–18 minutes until set.
7️⃣ Let cool, then store in fridge for the week.
They reheat perfectly in about 20–30 seconds.
🧮 WW Points
Egg rounds: 0 points
