Breakfast Egg and Veggie Muffins

Breakfast Egg and Veggie Muffins

Breakfast Egg and Veggie Muffins


  • 1/2 cup grated potato
  • 1 cup grated zucchini
  • 1 cup (reduced-fat) cheddar cheese
  • 6 large eggs
  • 1/2 cup diced onion
  • 1/2 teaspoon kosher or sea salt, more or less to taste
  • 1/2 teaspoon black pepper


  1. Oven should be preheated to 350° degrees.
  2. Oil slightly 12 cups of muffin tin and then, until downy, whisk together all ingredients.
  3. Fill muffin tins with 3/4 level and bake about 20-25 minutes until ready to serve.

Nutritional information

Yields: 6 servings | Serving Size: 2 muffins | SmartPoints: 6 |

Calories: 175 | Total Fat: 11g | Saturated Fat: 5g | Trans Fat: 0g | Cholesterol: 205mg | Sodium: 390mg | Carbohydrates: 7g | Fiber: 1g | Sugars: 1g | Protein: 12g

Recipe Adapted from:

All posted nutrition information is approximate and has been calculated using the nutrition calculator on Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.

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My name is Sarah, I am a weight watchers member since 2005 and a lifetime member since 2007... I lost more than 112 lbs in the first 2 years... and now weight watchers became for me a lifestyle and not a diet.

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