These WW 1 Point Egg Muffins offer a convenient and nutritious breakfast option for those following a Weight Watchers plan. Packed with protein and vegetables, these muffins are not only low in points but also satisfying and delicious. The versatility of this recipe allows you to customize the ingredients to suit your taste preferences and dietary needs, making it a versatile option for meal prep or busy mornings.

To make these egg muffins, simply whisk together eggs and almond milk, then stir in your choice of diced vegetables such as bell peppers, onions, spinach, or tomatoes. Season with salt and pepper, and optionally add shredded cheese or cooked bacon for extra flavor. Pour the mixture into muffin tins and bake until set and golden on top.

Once baked, these egg muffins can be enjoyed warm or chilled, making them perfect for on-the-go breakfasts or snacks. They can also be stored in the refrigerator for a few days, allowing you to meal prep ahead of time for busy mornings. With just 1 point per muffin, these WW Egg Muffins are a guilt-free and delicious way to start your day while staying on track with your wellness goals.

1 Point egg muffins

These WW 1 Point Egg Muffins are a perfect grab-and-go breakfast option, offering a delicious and satisfying way to start your day while keeping your points in check. Here’s a simple recipe to whip up a batch:


  • 6 large eggs
  • 1/4 cup unsweetened almond milk
  • 1 cup diced vegetables (such as bell peppers, onions, spinach, tomatoes)
  • Salt and pepper to taste
  • Optional: shredded cheese, cooked bacon or sausage (be mindful of points)


  1. Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with silicone or parchment paper liners.
  2. In a mixing bowl, whisk together the eggs and almond milk until well combined.
  3. Stir in the diced vegetables and season with salt and pepper to taste. You can also add any optional ingredients like cheese or cooked meats at this stage.
  4. Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
  5. Bake in the preheated oven for 18-20 minutes, or until the egg muffins are set and slightly golden on top.
  6. Allow the muffins to cool for a few minutes before carefully removing them from the muffin tin.
  7. Serve warm or let them cool completely before storing in an airtight container in the refrigerator.

These WW 1 Point Egg Muffins are not only low in points but also packed with protein and nutrients from the eggs and vegetables. They’re customizable to your taste preferences, so feel free to mix and match ingredients based on what you have on hand. Enjoy these egg muffins for a quick and satisfying breakfast that will keep you fueled and satisfied throughout the morning!