I’ve been off and on Weight Watchers many times over the years but somehow at the beginning of this year it just clicked. I’ve been keeping up with my points faithfully since the second week in January. Even when I have a cheat day – which is usually when I’m with my family.
Normally I’m a stress eater but now I’m at least counting the points I put in my mouth. And I still can’t have a bag of marshmallows or Girl Scout cookies in the house or I will slowly eat them all.
My downfall has always been breakfast. I am not a morning person. At all. So I’m usually rushing out the door to work most mornings and before this year I would stop to grab a donut or a sausage kolache from the little shop close to the office. Now I try to prepare every meal in advance and not eat out. Oh I still have the occasional Chick-Fil-A but now I plan for it.
These little egg muffins have been one of my go to recipes since I first started Weight Watchers. They are tasty and can be made in advance. So I just bag them and throw them in the microwave once I get to the office. Easy peasy.
Turkey and Egg Muffins
3 egg whites
1/4 c 2% milk
Salt and pepper, to taste
2 Tbsp Red Bell Pepper, diced
2 Tbsp Green Bell Pepper, diced
1/4 c Spinach, chopped
2-5 oz deli turkey
Preheat oven to 350 degrees.
Prepare a muffin tin by generously spraying 8 tins with cooking spray.
In a small bowl add eggs, egg whites, milk, salt and pepper. Whisk to mix thoroughly.
You can either use the turkey in the egg mixture or as a “wrapper”.
NOTE: If you use the turkey in the egg mixture, you can use about 2 oz. If you use them as wrappers, use two slices of turkey per tin.
Divide bell peppers, spinach and Turkey among the 8 tins. Divide egg mixture among the tins.
Place in the oven and bake for 22-25 minutes.
WW points: 1SP per muffin