Breakfast it’s the real weekly dilemma in our home and these Weight Watcher zero-point turkey sausage omelet muffins help us tackle the whole week with one prep and cooking session.

When it comes to breakfast on the Weight Watcher plan, you have many zero or low point options, so long as you like eggs. But, I’m personally a fan of sweet breakfast treats. If I go savory, I want it to have a Southwest flavor. These Weight Watcher friendly breakfast egg muffins fall into that category for me, especially when I top them with salsa. Plus, there are many versatile options for using them. Some of our favorites include:

Just eating 2 muffins straight up with salsa and a side of fruit
Crumble up a muffin in a corn tortilla for a breakfast taco
Eat inside a toasted English muffin with or without a slice of cheese
Little Man even eats these when I don’t have his toddler breakfast options in the freezer

These Weight Watcher Zero Point Omelette Muffins are so quick and easy to make. We cook them on Sunday afternoon and have a healthy breakfast, for all the members of our family, all week. Great for back to school, busy families, or shift work breakfast options. #omeletemuffin #backtoschoolbreakfast #easybreakfast #breakfastonthego #makeahedbreakfast #weightwatcherbreakfast #whatodowitheggs

But, the best part of this recipe is that you can make meals for the whole week with one preparation. I usually make them on Sunday afternoons and store them in plastic containers in the refrigerator and when Mr. McKinney gets up for work he has a homemade breakfast and I’m still in bed! (Genius, I know!)

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Print Recipe

Weight Watchers Zero Point Turkey Omelette Muffins

These Weight Watcher Zero Point Omelette Muffins are so quick and easy to make. We cook them on Sunday afternoon and have a healthy breakfast, for all the members of our family, all week. Great for back to school, busy families, or shift work breakfast options.

Prep Time10

Cook Time18

Course: Breakfast

Cuisine: American

Keyword: breakfast sandwich, egg muffin,, omelette, omlet, quick breakfast, school days

Servings: 20 muffins

Equipment

muffin pan
skillet
knife
glass measuring cup with pour spout
wooden spoon

Ingredients

1 Cup frozen tri-pepper and onion blend
Olive oil cooking spray
1 Cup diced tomatoes – or – 1 can diced tomatoes drained
1 Cup frozen chopped spinach
1 Cup frozen fully cooked turkey sausage crumbles – or cut up turkey sausage links or patties
4 Cups Egg Beaters, Southwestern if you can find it
½ Cup Fat-Free Cheese
Salt and pepper to taste

Instructions

Preheat oven to 350 degrees.
Chop the frozen peppers and onions with a hand chopper or on a cutting board.
Place peppers and onions in the skillet and spray with olive oil cooking spray.
Cook peppers and onions on medium heat, until the peppers are translucent and start to get color.
Dice tomatoes.
Add tomatoes, spinach, and turkey crumbles.
Stir until spinach is just no longer frozen.
Pour Egg Beaters into a 6+ Cup measuring cup with pour spout.
Add one spoonful of the sauteed veggies to the egg mixture to temper them to the heat.
Then, add remaining vegetables/sausage to the mixture.
Add cheese, salt, and pepper.
Stir together until all ingredients are incorporated.
Spray 20 spots in a muffin tin with cooking spray.
Pour egg mixture into muffin tins, leaving about a quarter-inch from the top empty.
Bake at 350 degrees for 18 minutes.
The eggs will puff up really tall, but once they come out of the oven, they will flatten.
Serve warm or store in the refrigerator for up to a week.

Notes

I make these on Sunday and then we have breakfast all week. Sometimes I eat them inside an English Muffin like a sandwich or on their own with salsa. Ham, Canadian Bacon, Prosciutto, Bacon or Turkey Bacon would also be great protein substitutes in this recipe or add other vegetables and make a vegetarian option. The recipe makes 20, zero Weight Watchers Freestyle Program muffins.

Did I mention these are ZERO POINTS if you are on Weight Watchers Freestyle Program? And, if you are not, these are a great high protein breakfast that will fit any of your cuisine needs.

(WW Points for a recipe are calculated by adding all the ingredients into the WW app and creating a new recipe based on the portions and proportions listed above.)

These are similar to the breakfast egg sandwiches I was making for a while. When Little Man came we found a few ways to take some stress out of our lives and buying frozen breakfast sandwiches was part of that process. Even as we have figured out Toddler Foods, we still were getting frozen frittatas for Little Man. Those are all still good options and when we don’t have time or are traveling, that’s what we still do. But when possible, we try to make these each week. It’s hard to start your day using up the points you have in the WW system.

We are loving how we feel and Mr. McKinney is down 27lbs and I’m down 17lbs, so we are sticking to it and trying to learn lifestyle changes that we will keep and pass along.

What about you? What are some of your breakfast hacks to get out the door quicker, but not hit the hungry slump at 10:00 am? Or, do you have some Weight Watcher recipes you love? I have a board on Pinterest where I keep some fun ideas, but I’d love to add more!