Looking for an easy breakfast solution that satisfies your taste buds and supports your weight-loss goals? Say hello to your new best friend: our Weight Watcher Cheddar Corn Egg Muffins Recipe!
Cheddar Corn Egg Muffins
These cheesy corn egg muffins are a great way to start your day with a healthy and delicious meal. Perfect for meal prep and packed with flavor, they're the ultimate addition to your collection of healthy recipes.
Let's dive into this simple and satisfying egg muffin recipe that will make your mornings a breeze!"
Make sure try some of my other popular healthy Weight Watcher recipes. Low Calorie Wendy's Frosty, 3 Ingredient Cinnamon Muffins , Mini DASH Chaffles, Air Fryer Beignets and The WW Zero Point Apple Crisp Chips.
Why I Love this Recipe...
Weight Watcher Friendly - These cheesy egg muffins are only 2 Smartpoints for one large muffin on my WW App.
Since the new Weight Watchers plan is personalized you will have to input the ingredients used into your WW app to get your exact WW personal points.
Easy to Make - Preparing these Cheesy Corn Muffins requires only a handful of simple ingredients and 25 minutes of bake time.
Meal Prep - What makes these individual egg muffins particularly ideal for meal prep is their convenience – whip up a batch on Sunday and have breakfast sorted for the entire week!
Simply grab one (or two) on busy mornings, reheat, and enjoy a delicious, protein-packed start to your day without the hassle.
Plus, their portable nature makes them perfect for on-the-go snacking or a quick lunch option.
With these egg muffins on hand, meal prep becomes a breeze, ensuring you stay on track with your health and wellness goals effortlessly.
I love this muffin pan. I've used it three times since purchasing a month ago. First was with cornbread muffins. Everything cooked evenly. I was a little sceptical at nonstick claim, and lightly oiled the pan prior to putting the batter into the pan holes. No paper cups for me! The muffins fell out of the pan easily after slightly cooled. Cleanup was super easy and didn't look like I'd baked anything in it.
The 2nd time I baked banana nut muffins. I didn't use any oil in the batter (only applesauce), and I did not oil the pan. Everything cooked evenly and cleanup was quick after plucking out the muffins once cooled. Easy!
Cheddar Corn Egg Muffin Ingredients
Canned Corn - For a quick and easy muffin recipe grabbing a store bought can of corn or even creamed corn helps this recipe come together in minutes. Feel free to swap with fresh cooked corn if you have that on hand.
Eggs - 6 whole eggs were used for this recipe.- if you want to use egg whites or an egg mixture you can try this combination - ¼ cup of fat free egg substitute is equal to one egg - use this formula to create your own egg/egg white mixture.
Self- Rising Flour - We used King Arthur self rising flour for this recipe. You can use your favorite brand. If you don't have self rising flour your can make your own by combining one cup of all-purpose flour with 1 ½ teaspoons of baking powder and ¼ teaspoon of salt.
Cheddar Cheese - To keep these cheddar corn muffins on the lighter side we used reduced-fat cheddar cheese.
Fresh Herbs - Fresh Chives were added to these cheesy egg muffins. Some other great add ins would be fresh thyme, jalapeño slices, red bell pepper or even some turkey bacon for extra protein.
How to Make Cheddar Egg Muffins
1: Preheat your oven to 350 degrees F, Spray your Full Size Muffin Pan with nonstick spray. You should be able to make about 8 egg muffins with this recipe.
2: In a medium bowl, combine corn, cheese, onion, eggs, flour and chives. Mix together well.
3: Use a ladle to divide batter between prepared muffin holes, Bake until golden brown and cooked through, about 25 minutes.
4: Let muffins stand in pan for about 5 minutes before removing. Use a butter knife to gently pry them out of the pan - they should come out easily if you prepped your pan appropriately.
5: Enjoy hot or at room temperature. Serving size one muffin.
Watch the How to Make Egg Muffins Video Here...
Recipe FAQ's
Egg muffins can typically be stored in the refrigerator for up to 4-5 days. To maximize freshness and ensure they stay safe to eat, it's essential to store them properly. After baking, allow the egg muffins to cool completely before transferring them to an airtight container or resealable bags. Make sure they are tightly sealed to prevent moisture loss and exposure to other odors in the fridge.
Reheating egg muffins is quick and easy, ensuring they retain their delicious taste and texture. Here are a few methods you can use:
Microwave: Place the egg muffin on a microwave-safe plate and cover it with a damp paper towel to prevent it from drying out. Microwave on high for 30-60 seconds, depending on the size and thickness of the muffin. Check the muffin's temperature and continue heating in 15-second intervals until it reaches your desired warmth.
Oven: Preheat your oven to 350°F (175°C). Wrap the egg muffins in aluminum foil or place them on a baking sheet. Reheat in the oven for 10-15 minutes, or until heated through.
Toaster Oven: Similar to the oven method, preheat your toaster oven to 350°F (175°C). Place the egg muffins on a baking sheet or directly on the toaster oven rack and reheat for 10-15 minutes.
Skillet: For a stovetop method, lightly grease a skillet and heat it over medium heat. Place the egg muffin in the skillet and cover it with a lid. Cook for 2-3 minutes on each side, or until heated through. Regardless of the method you choose, be cautious not to overheat the egg muffins to avoid drying them out or causing them to become rubbery. Enjoy your reheated egg muffins as a convenient and satisfying meal or snack.
Absolutely! Freezing egg muffins is a fantastic way to extend their shelf life and have convenient, ready-to-eat options on hand whenever you need them. Here's how to freeze egg muffins:
Cool Completely: Allow the egg muffins to cool completely after baking. This helps prevent condensation, which can lead to freezer burn.
Individually Wrap: Wrap each cooled egg muffin individually in plastic wrap or aluminum foil. Alternatively, you can place them in a single layer on a baking sheet lined with parchment paper and freeze until solid, then transfer them to a freezer-safe bag or container.
Label and Date: Don't forget to label the wrapped muffins with the date of freezing. This makes it easier to keep track of their freshness and ensures you use them within a reasonable time frame.
Freeze: Place the wrapped egg muffins in the freezer and store them for up to 2-3 months.
Thaw and Reheat: When you're ready to enjoy the egg muffins, simply remove them from the freezer and let them thaw in the refrigerator overnight. Once thawed, you can reheat them using any of the methods mentioned earlier, such as the microwave, oven, toaster oven, or skillet.
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Expert Tips
- Prep Your Pan: Lightly coat your muffin tin or muffin cups with cooking spray to prevent sticking. This ensures your egg muffins release easily once baked.
- Get Creative with Fillings: Experiment with various fillings like hash browns, fresh corn, or diced avocado for unique flavor and texture combinations. You can even try incorporating ingredients inspired by classic dishes like avocado toast or cottage cheese egg muffins.
- Mix Up Your Proteins: Add cooked sausage, bacon, or diced ham to your egg muffins for added protein and flavor. This also makes them more satisfying and suitable for a hearty breakfast or snack.
- Season Well: Don't forget to season your egg mixture generously with salt, black pepper, and any other spices you enjoy, such as garlic powder or paprika. This ensures your egg muffins are well-flavored throughout.
- Layer Ingredients: For mini quiche-style egg muffins, layer your fillings evenly in each muffin cup before pouring in the egg mixture. This creates beautiful layers of flavor and texture in every bite.
- Use Cottage Cheese: Incorporating cottage cheese into your egg mixture adds extra creaminess and protein to your muffins. It also helps create a light and fluffy texture that's irresistible.
- Try Different Cheeses: Experiment with different types of cheese, such as cheddar, feta, or mozzarella, to add extra flavor and richness to your egg muffins. You can also mix and match cheeses for a more complex flavor profile.
- Don't Overfill: Be careful not to overfill your muffin cups with the egg mixture, as they may overflow during baking. Fill each cup about two-thirds full to allow room for expansion.
- Customize Portions: Consider making mini egg muffins in addition to regular-sized ones for more portion control and variety. Mini muffins are perfect for snacking or serving at brunch gatherings.
- Freeze for Later: Whip up a batch of egg muffins and freeze them for quick and convenient meals throughout the week. They're perfect for meal prep and can be reheated easily for a delicious and nutritious breakfast or snack.
Are you a Weight Watcher?
If you follow my Blog you probably already know I am a lifetime member of Weight Watchers and I like to point all of my Recipes with the WW Points System.
This Weight Watchers friendly cheddar corn muffin recipe is only 2 Points on my Weight Watchers points app for 1 delicious egg muffin bite.
Weight Watchers has a new individualized program right now to make it easier to enjoy the foods you love and still lose weight.
Just plug the ingredients into your WW app to confirm the points for your individual program.
For every one pound of weight lost, you lose 4 pounds of pressure on your knees...
If you want to see the old Purple, Blue and Green WW Food Lists for each plan just click Here… For a list of the 2024 Free WW Food list click here..
Make sure you check out my Newbie WW Tips and Tricks Guide if you are just getting started.
If you are planning to travel soon make sure you check out my 100 Tips for healthy eating on the go.
I used to go back and forth between the Purple Plan and the Blue Plan prior to the new program and whenever I hit a plateau I did my own 30 Day Low Carb Meal Plan which jumpstarts the Fat Burning again, so if you feel stuck try it!
Embark on a transformative culinary journey with '30 Days of Fat Burning Recipes,' a meticulously crafted guide written by the expert author and food blogger, Susan from Sueseaqpi.com. This comprehensive book seamlessly blends a 30-day meal plan with over 90 delectable low carb recipes, making it an indispensable companion for anyone looking to embrace the keto lifestyle. Susan not only demystifies the world of keto but also imparts invaluable lifestyle tips, acting as your trusted companion on the journey toward success in adopting a low carb lifestyle.
If you are impatient like me... blog visitors can get instant access to the digital download version today for only $1.00 just click here...
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More recipes you will love!
Weight Watcher Cheddar Corn Egg Muffins Recipe
- Total Time: 30 Minutes
- Yield: 8 Muffins 1x
- Diet: Low Calorie
Description
Looking for an easy breakfast solution that satisfies your taste buds and supports your weight-loss goals? Say hello to your new best friend: our Weight Watcher Cheddar Corn Egg Muffins Recipe!
Ingredients
- Cooking Spray - 4 Sprays
- Canned Corn - 1 ½ cups
- Reduced Fat Cheddar Cheese - ½ cup
- Onion - ½ a Medium Onion - Finely Chopped
- Eggs - 6 Lightly Beaten
- White Self-Rising Flour - 2 Tablespoons
- Fresh Chives - 2 Tablespoons
Instructions
- Preheat your oven to 350 degrees F, Spray your Full Size Muffin Pan with nonstick spray. You should be able to make about 8 egg muffins with this recipe.
- In a medium bowl, combine corn, cheese, onion, eggs, flour and chives. Mix together well.
- Use a ladle to divide batter between prepared muffin holes, Bake until golden brown and cooked through, about 25 minutes.
- Let muffins stand in pan for about 5 minutes before removing. Use a butter knife to gently pry them out of the pan - they should come out easily if you prepped your pan appropriately.
- Enjoy hot or at room temperature. Serving size one muffin.
Notes
- Prep Your Pan: Lightly coat your muffin tin or muffin cups with cooking spray to prevent sticking. This ensures your egg muffins release easily once baked.
- Get Creative with Fillings: Experiment with various fillings like hash browns, fresh corn, or diced avocado for unique flavor and texture combinations. You can even try incorporating ingredients inspired by classic dishes like avocado toast or cottage cheese egg muffins.
- Mix Up Your Proteins: Add cooked sausage, bacon, or diced ham to your egg muffins for added protein and flavor. This also makes them more satisfying and suitable for a hearty breakfast or snack.
- Season Well: Don't forget to season your egg mixture generously with salt, black pepper, and any other spices you enjoy, such as garlic powder or paprika. This ensures your egg muffins are well-flavored throughout.
- Layer Ingredients: For mini quiche-style egg muffins, layer your fillings evenly in each muffin cup before pouring in the egg mixture. This creates beautiful layers of flavor and texture in every bite.
- Use Cottage Cheese: Incorporating cottage cheese into your egg mixture adds extra creaminess and protein to your muffins. It also helps create a light and fluffy texture that's irresistible.
- Try Different Cheeses: Experiment with different types of cheese, such as cheddar, feta, or mozzarella, to add extra flavor and richness to your egg muffins. You can also mix and match cheeses for a more complex flavor profile.
- Don't Overfill: Be careful not to overfill your muffin cups with the egg mixture, as they may overflow during baking. Fill each cup about two-thirds full to allow room for expansion.
- Customize Portions: Consider making mini egg muffins in addition to regular-sized ones for more portion control and variety. Mini muffins are perfect for snacking or serving at brunch gatherings.
- Freeze for Later: Whip up a batch of egg muffins and freeze them for quick and convenient meals throughout the week. They're perfect for meal prep and can be reheated easily for a delicious and nutritious breakfast or snack.
- Prep Time: 5 Minutes
- Cook Time: 25 Minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 Muffin
- Calories: 121
- Sugar: 2.3 g
- Sodium: 123.7 mg
- Fat: 6.1 g
- Carbohydrates: 8.2 g
- Protein: 8.8 g
- Cholesterol: 147.5 mg
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Sarina
These were perfect for a quick breakfast thanks for sharing!