I am loving that eggs and chicken are “free” on the new Weight Watchers plan, but after having hard boiled eggs a lot on my picky plate breakfasts, I was kind of getting bored with them. I need to make some kicked up deviled eggs or something like that so they aren’t so plain.
8/10 I am usually in the mood for a savory breakfast too, so I thought I’d try to make savory breakfast muffins. The result? Deliciousness. They are light and airy, but there isn’t quite enough protein in these to keep you satisfied for several hours, so I suggest adding some string cheese, a few ounces of steak, or some deli ham on the side to bulk up your breakfast.
After putting this into the WW recipe app, each muffin comes in at three freestyle points.
Savory Breakfast Muffins
A delicious alternative to scrambled eggs for breakfast.
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 large eggs
- 1/2 cup skim milk
- 1 tablespoon vinegar
- 1 cup plain Greek yogurt
- 1/4 cup sharp cheddar cheese
- 2 tablespoons bacon bits (real)
- 1 large zucchini
- Heat oven to 425.
In a large bowl, mix the flour, baking powder, baking soda, salt and pepper and whisk.
- Shred the zucchini into a couple paper towels and squeeze out any excess liquid. Add the zucchini to the flour mixture.
- In another bowl, add the milk and vinegar and let it sit for 5 minutes – you are making a mock buttermilk. Stir in the Greek yogurt, and eggs and mix until combined. Add that to the flour mixture.
- Stir in the cheese and bacon bits. Divide mixture between 12 muffin cups. Bake for 14-18 minutes depending on your oven. Let cool before removing from muffin tin.
My sister is back to work, but it was too cold to walk outside, even the Chicgo River is frozen!
So I sat in the lunch room and did some computer work on the blog and ate another batch of my buffalo chicken chili. The chili is one point, the cheese is 3 points, so lunch came in at 4 points.
I had ever intention of going to the gym last night, but as I was coming home from work last night, I got an email from the Chopping Block that my blog post was due YESTERDAY! Oops. So I had to put one together last night on the fly.
I had leftover chicken/black bean taco mixture, so I had tacos while Hannah, Jacob and his grandpa had Chinese Tuesday. I guess that was his grandpa and grandmas tradition to have Chinese food every Tuesday and so far Hannah and Jacob have had Chinese every Tuesday with him. Last night he came over to our house so it was nice having a family dinner at the dining room table.
My taco dip is just Greek yogurt mixed with green salsa, so good! And those tortilla chips are the pumpkin toritlla chips from Trader Joe’s – I am obcessed with them – they have a hint of cinnamon and when dipped in salsa has a great sweet/savory combo.
I rarely eat dessert, but over the weekend I found a few boxes of sugar free vanilla pudding that needed to be used up. I mixed one package with 1/2 Greek yogurt and 1/2 skim milk for a 2 point 1/2 cup serving. I put some pom seeds on top, one chopped cashew and two pizzelle cookies for a 4 point dessert. This was tangy and delish – I used the pizzelle cookies like tortilla chips and dipped them in the pudding. Yum.
With my coffee creamer earlier in the day (go me for counting creamer!) I ended the day with 25/23 points for the day and drank 60 ounces of water.
So, barring my working late tonight (I am night secretary) my plan is to hit up the gym tonight – I can’t even remember the last time I went. 🙁
Happy Wednesday – make it a great day!