RECIPE: Weight Watcher Friendly Green Eggs and Turkey "Sausage" Muffins 0 pts.




I'm a breakfast person. in fact, if I am at a cafe or restaurant and they offer breakfast for dinner, I order breakfast. I also love revving up my metabolism in the morning with a meal, especially after I power walk in the park. I come home famished and wanting something warm to eat.

Well, most breakfast foods are carb filled and calorie ridden. But eggs seem to be a magical zero point protein on the new Weight Watcher Freestyle program. The same goes for lean turkey. SOoooooo. I made a bunch of these egg muffins, packed with eggs and green vegetables, and half a recipe of my turkey "sausage-ish (which is basically ground turkey mixed with sausage seasonings-and no fat. It works. Trust me.) I heat up 2 of these, and maybe one slice of sprouted wheat bread for 2 points and ta-da, a nutritious, convenient breakfast leaving me room for a snack in the afternoon. Freeze these to use all month long.


Weight Watcher Friendly Green Eggs and Turkey "Sausage" Muffins 0 pts.
makes about 24

Ingredients:

12 eggs 
2 handfuls of baby spinach, ends trimmed and roughly chopped
1 zucchini, chopped 
8 ounces of chopped mushrooms 
1 teaspoon of Montréal steak seasoning or other seasoning blends that you like
2 scallions, chopped 
1 teaspoon of granulated garlic 
salt and pepper to taste 
8 ounces of turkey "sausage-ish" recipe here

Directions:

Spray sauté pan with olive oil spray. Heat the turkey sausage in the saute pan over medium-high heat. Cook sausage using the back of a spoon to crumple up the turkey until browned. Move to the side, add the scallions and granulated garlic and cook until softened. Next, add the zucchini and the mushrooms and cook until the mushrooms are starting to release their juices and the zucchini is starting to brown. Finally, add the baby spinach. Cook until just wilted. Turn off heat and set vegetables aside.

Meanwhile in a large bowl mix together the 12 eggs and the seasonings. In 2 muffin tins place paper liners in each mold. Spoon vegetable mixture evenly between the 24 molds and then pour the egg mixture in each, until about two thirds full. If you find you don't have enough egg mixture be sure to have a couple eggs on hand to mix, add some seasoning and fill any extras. Bake at 350˚ for about 30 minutes. After 15 minutes, flip the pans. Cook until puffy and lightly golden on top. Let cool, and then freeze in ziptop bags and eat during the week!

In progress photos:










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