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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.
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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 minutes
Cook Time18 minutes
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.