Egg Muffins

Serves: 12 Egg Muffins
WW Points: 1

2 whole eggs
8 whole egg whites
3 tablespoons 1% low-fat milk
5 ounces frozen spinach -- thawed and drained
4 ounces ham -- chopped
1 ounce cherry tomatoes -- halved
1/2 cup reduced fat cheddar cheese -- shredded
salt and pepper
ICBINB spray

Preheat oven to 350F. Whisk together eggs, egg whites, milk, and salt and pepper. Add remaining ingredients and stir well.

Spray a nonstick muffin tin with ICBINB spray in each muffin mold. Ladle egg mixture in 12 muffin molds, so that they are approximately 3/4 full.

Bake for 30 mins. Remove from the tins carefully! Makes 12 muffins at 1 pt each.

Nutritional Analysis:
Per Serving: 54 Calories; 2g Fat (38.3% calories from fat); 7g Protein; 1g Carbohydrate; trace Dietary Fiber; 42mg Cholesterol; 212mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat.

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