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One of the hardest things about making healthy lifestyle changes is the feeling of being deprived, which often leads to episodes of overindulging. One way to avoid this is by “treating” yourself to just enough of the taboo food to curb those cravings, but not enough to sabotage your healthy meal plans.

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These Veggie Breakfast cups are easy to whip up, freeze wonderfully for quick grab and go mornings, and taste delicious. You can make them with whatever fresh or frozen veggies you have on hand. I like to use the frozen bag of broccoli, cauliflower, and carrots- and they count for 0 points for Weight Watchers. You could also use fresh or frozen peppers, onions, mushrooms, or spinach. I eat a Veggie Breakfast Cup with a slice of whole wheat toast and black coffee to start off a great morning.

Veggie Breakfast Cups

 Ingredients:

6 large eggs

½ cup hash browns

1 cup chopped vegetables

salt and pepper to taste

Directions:

Preheat oven to 350°

In a large bowl whisk eggs, vegetables, cheddar cheese, salt and pepper until well combined.

Spray bottoms of a 6- hole muffin tin with nonstick cooking spray.

Divide thawed hash browns evenly, pressing into the bottom of muffin cups and slightly up the sides to create a “crust”.

Pour egg mixture evenly into cups.

Bake for 18-20 minutes until firm in the center.

Serve immediately and enjoy!

If you are following a Weight Watchers plan here is the breakdown in points:

6 eggs- 12 points

Broccoli, Cauliflower, and Carrot mix- 0 points

½ cup hash browns- 2.5 points

¼ cup shredded cheese – 3 points

For a total of about 3 points for each cup.

If you are following the new Weight Watchers Freestyle Smart Points plan here is the breakdown: 

6 eggs- 0 points

Broccoli, Cauliflower, and Carrot mix- 0 points

½ cup hash browns- 2 points

¼ cup shredded cheese – 2 points

Each Veggie Breakfast Cup measures in at 1 Freestyle Smart Point.

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Veggie Breakfast Cups Recipe

If you are following a Weight Watchers plan here is the breakdown in points: 6 eggs- 12 points Broccoli, Cauliflower, and Carrot mix- 0 points ½ cup hash browns- 2.5 points ¼ cup shredded cheese – 3 points For a total of about 3 points for each cup.

Ingredients

• 6 large eggs
• ½ cup hash browns
• 1 cup chopped vegetables
• salt and pepper to taste

Instructions

1. Directions:
2. Preheat oven to 350°
3. In a large bowl whisk eggs, vegetables, cheddar cheese, salt and pepper until well combined.
4. Divide thawed hash browns evenly, pressing into the bottom of muffin cups and slightly up
5. Spray bottoms of a 6- hole muffin tin with nonstick cooking spray.
6. the sides to create a “crust”.
7. Pour egg mixture evenly into cups.
8. Bake for 18-20 minutes until firm in the center.

More Weight Watchers Recipes: 

• Ground Turkey Sweet Potato Skillet
• Weight Watchers SmartPoints Salads
• Instant Pot Mushroom Barley Soup
• Instant Pot Weight Watchers Macaroni and Cheese

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