Makes: as many as you want — this one’s for a family of 6
WW Points: 0 points per egg (just account for any oil used)
🥚 Ingredients:
- Eggs (as many as you need — 1 per mold or muffin cup)
- Olive oil spray or a little olive oil to grease
- Salt & pepper to taste
🔪 Instructions:
- Preheat oven to 350°F (or 375°F convection).
- Lightly grease your molds (silicone egg molds or muffin tins) with olive oil or cooking spray.
- Crack 1 egg into each mold — no mixing needed!
- Sprinkle salt and pepper over each.
- Bake for 17 minutes for firm yolks, or less time if you want them a little runny.
- Let cool, pop them out, and store in the fridge for the week!
🧊 Storage:
- Store in an airtight container in the fridge for up to 5 days
- Reheat in the microwave for 10–15 seconds
⚖️ WW Points:
- 0 points per egg (unless you’re using a lot of olive oil)
- If using 1 tsp of olive oil total across 12 eggs: add ~1 point total, or still 0 per egg when spread out
