If you’re looking for a delicious and healthy snack or breakfast that fits seamlessly into your Weight Watchers plan, these Egg & Spinach Wonton “Cupcakes” are a perfect choice! They’re low in points, easy to make, and packed with protein and veggies. These little “cupcakes” are made with wonton wrappers as the base, which adds a crispy, crunchy texture without the extra calories or points of a traditional pastry.

Why You’ll Love These Egg & Spinach Wonton “Cupcakes”:

  • WW-Friendly: These savory treats are perfect for those on WW Green, Blue, or Purple plans, with low SmartPoints per serving.
  • High in Protein: Packed with eggs and spinach, they’re a great source of protein and nutrients.
  • Easy to Make: Quick to assemble and bake, they make a great breakfast, snack, or even a light lunch.
  • Customizable: You can easily tweak this recipe by adding other veggies, herbs, or even some lean protein like turkey bacon or chicken sausage.

Ingredients (Makes 12 “cupcakes”):

  • 12 wonton wrappers (found in the refrigerated section of most grocery stores)
  • 2 large eggs
  • 1/2 cup cooked spinach (fresh or frozen, squeezed dry if using frozen)
  • 1/4 cup shredded reduced-fat cheese (optional, but adds creaminess and flavor)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and pepper to taste
  • Non-stick cooking spray (for greasing the muffin tin)

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Lightly spray a 12-cup muffin tin with non-stick cooking spray to ensure the wonton wrappers don’t stick.
  2. Prepare the Wonton Wrappers:
    • Gently press a wonton wrapper into each muffin cup, shaping it to form a little “cup.” You may need to fold the edges slightly to fit, but the goal is to have a little base and sides that will hold the filling.
  3. Cook the Spinach:
    • If using fresh spinach, sauté it in a pan with a little non-stick spray until wilted. If using frozen spinach, make sure to squeeze out all excess water before using. Allow the spinach to cool slightly.
  4. Prepare the Egg Mixture:
    • In a bowl, whisk the two eggs, and season with garlic powder, onion powder, salt, and pepper. Add the cooked spinach and shredded reduced-fat cheese (if using) to the egg mixture and stir to combine.
  5. Fill the Wonton Cups:
    • Spoon the egg and spinach mixture evenly into the prepared wonton wrappers, filling each one to the top.
  6. Bake:
    • Bake the wonton “cupcakes” in the preheated oven for 15-20 minutes, or until the egg mixture is fully set and slightly golden on top. You may want to check halfway through to make sure they’re not overcooking.
  7. Cool & Serve:
    • Once baked, remove the cupcakes from the muffin tin and allow them to cool for a couple of minutes. Serve warm and enjoy!

Weight Watchers Points Breakdown:

  • WW Green: 1 SmartPoint per serving (1 cupcake)
  • WW Blue & Purple: 1 SmartPoint per serving (1 cupcake)

Note: If you add extra cheese or other mix-ins like bacon, turkey sausage, or additional veggies, the points may increase slightly. Be sure to recalculate based on your changes.

Nutrition Information (Approximate per serving):

  • Calories: 50-60 per cupcake
  • Protein: 5g
  • Carbs: 4g
  • Fat: 2g
  • Fiber: 1g

Customizations:

  • Add protein: Add cooked turkey bacon or sausage crumbles for extra protein and flavor.
  • Other veggies: Add sautéed mushrooms, bell peppers, or onions to the egg mixture for more variety and nutrients.
  • Cheese: Use low-fat or fat-free cheese for added creaminess without adding extra points.

Why These Are Perfect for Weight Watchers:

These Egg & Spinach Wonton “Cupcakes” are a fantastic WW-friendly option that lets you enjoy a savory snack or meal without using up your points. The wonton wrappers provide a light, crunchy base for the filling, while the egg and spinach combo gives you a satisfying amount of protein and nutrients. Plus, you can easily customize these with additional ingredients like cheese, lean meats, or other veggies to suit your tastes!