Weight Watchers Ham & Egg Breakfast Cups
Makes: 12 cups
Serving Size: 1–2 cups
WW Points:
- 1 point per cup on Blue & Purple (Green may vary slightly depending on eggs)
🥚 Ingredients:
- 12 slices thin-sliced deli ham (1 slice per muffin cup – look for low-fat/low-sodium, ~1 point per slice or less)
- 12 large eggs (0 points on Blue & Purple)
- 1/2 cup reduced-fat shredded cheddar cheese (~8 points total)
- Black pepper (to taste)
- Optional: chopped parsley, green onions, or veggies like spinach or bell peppers (all 0 points)
👩🍳 Instructions:
- Preheat oven to 400°F (200°C). Spray a muffin tin with nonstick cooking spray.
- Line each cup with 1 slice of deli ham, pressing it into the shape of the muffin cup.
- Sprinkle a small amount of shredded cheddar into each ham cup (about 2 teaspoons per cup).
- Crack one egg into each cup on top of the cheese. Season with black pepper or herbs.
- Bake for 12–15 minutes, depending on how runny or firm you like your yolk.
- 12 minutes = runny yolks
- 15 minutes = fully set
- Let cool slightly, then pop out with a spoon or butter knife and enjoy!
🧮 WW Points (Per 1 cup):
| Ingredient | Amount per cup | Points |
|---|---|---|
| Deli ham (1 slice) | 1 slice | 0–1 |
| Egg | 1 | 0 |
| Reduced-fat cheese | ~2 tsp (~⅙ oz) | ~0.5 |
➡ Total per cup: 1 point (or 2 points for 2 cups)
🧊 Storage Tips:
Reheat in microwave for 30 seconds
Store in fridge for up to 4 days
Freeze in an airtight bag for up to 1 month