Leek and Sundried Tomato Egg Muffins

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151 CALORIES 9g CARBS 7g FAT 14g PROTEIN
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Egg muffins are one of my favorite things to make and often I make a big batch on Sunday to have around for quick breakfasts or protein packed snacks when I need a pick me up.  Lately I have been experimenting with using sundried tomatoes in these egg muffins since they have extremely flavorful.  I had a bunch of leeks left from making soup over the weekend, so this seemed like the prefect combination.  The leeks add a delicious mellow onion flavor and the sundried tomatoes pack in some sweetness.  Delicious.  I opted for Parmesan cheese but I imagine goat cheese would be amazing.

The Recipe
Leek and Sundried Tomato Egg Muffins

Leek and Sundried Tomato Egg Muffins

PREP TIME: 10 Min
COOK TIME: 20 Min
TOTAL TIME: 30 Min
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Ingredients

US METRICS
  • 1 tsp. olive oil
  • 1 cup leeks, sliced
  • 6 U eggs
  • 6 U egg whites
  • 1/4 cup Parmesan
  • 1/4 cup nonfat milk
  • Salt and pepper

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Instructions

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1

Preheat the oven to 400 degrees.

2

Heat a non-stick skillet over medium heat with olive oil. Add the leeks and cook until soft and beginning to brown, about 5-7 minutes. Add the sundried tomatoes in the last 3 minutes to plump them up.

3

Whisk together the eggs, egg whites, Parmesan cheese, milk, salt, and pepper.

4

Stir the leeks and sundried tomatoes into the egg mixture.

5

Pour into a standard prepared 12-hole muffin tin.

6

Place in the oven and cook for 18-22 minutes or until cooked through.

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Nutritional Facts
Serving Size: 2 muffins
Amount Per Serving
Calories 151
Calories from Fat 64
% Daily Value *
Total Fat 7g
11%
Saturated Fat 3g
12%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 189mg
63%
Sodium 233mg
10%
Total Carbohydrate 9g
3%
Dietary Fiber 2g
6%
Sugars 5g
Protein 14g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

Notes

A quick note about leeks, you want to use the white and light-green parts only. I normally halve them lengthwise and slice on the diagonal around 1/2-inch thick. Then I rinse them again to make sure there is no remaining dirt.
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
† We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
1 Comment
On Leek and Sundried Tomato Egg Muffins
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February 1, 2016 - 16:49
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5
Love, love, love!!!! So absolutely delicious!!!
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