Introduction: Indulge in a culinary masterpiece with our delectable 1-Point Egg Muffins, a delightful fusion of flavors and textures that will elevate your breakfast experience. Packed with pre-cooked ham, finely diced bell pepper, and onion, these savory muffins are a perfect blend of protein and vegetables. Whether you’re seeking a convenient meal prep option or a sophisticated brunch dish, our egg muffins are a versatile addition to your culinary repertoire.
Ingredients:
1/2 lb pre-cooked ham, diced (bacon or sausage can be substituted)
1 bell pepper, finely diced
1/2 onion, finely diced
10 eggs
1/2 tsp salt
1/2 tsp pepper
2 tbsp avocado oil (bacon fat can be used for added flavor)
Instructions:
Preheat Oven to Perfection: Begin by preheating your oven to 375°F, ensuring the ideal temperature for achieving the perfect texture and flavor in our egg muffins.
Chop with Precision: Meticulously dice the pre-cooked ham, bell pepper, and onion to create bite-sized pieces that will be evenly distributed throughout each muffin, providing a burst of flavor in every bite.
Whisk and Mix with Finesse: Crack the eggs into a spacious bowl and whisk them to perfection. Add the meticulously chopped ingredients, along with 1/2 teaspoon of salt and pepper each, creating a harmonious blend of flavors.
Grease for Success: Ensure the muffin tin is generously coated with your preferred fat or oil, preventing any sticking issues during baking. Alternatively, opt for muffin tin liners for a hassle-free baking experience.
Spoonfuls of Culinary Art: Carefully spoon the egg mixture into each section of the muffin tin, filling them almost to the brim. Anticipate a delightful puffing up as they bake, promising an aesthetically pleasing presentation.
Bake to Perfection: Place the muffin tin in the preheated oven and let the magic happen for approximately 20 minutes. The result? A golden-brown exterior with a perfectly cooked, fluffy interior.
Cooling Elegance: Allow the egg muffins to cool slightly before serving, enhancing the overall texture and ensuring a delightful dining experience.
1/4 cup (56g) light cream cheese, softened (Philadelphia 1/3 less fat or similar)
1/4 cup (60ml) unsweetened almond milk or skim milk
2 tbsp (30g) unsalted butter (or light butter alternative, if available and suitable for baking)
1/4 cup (30g) all-purpose flour, sifted
1 tbsp (8g) cornstarch, sifted
1/4 tsp cream of tartar (optional, but helps stabilize egg whites)
1/2 cup (80g) erythritol or another granular sugar substitute equivalent to 1/2 cup sugar
1/2 tsp vanilla extract
Pinch of salt
For the Water Bath:
Boiling water
For Dusting (Optional):
1-2 tsp powdered erythritol or other powdered sugar substitute
Equipment:
8-inch round springform pan or cake pan with a removable bottom
Parchment paper
Aluminum foil
Large roasting pan (for water bath)
Electric mixer
Spatulas
Whisk
Instructions:
Prepare the Pan: Grease and flour your 8-inch springform pan. Line the bottom with parchment paper. For easy removal and to prevent water from seeping in during the water bath, wrap the outside of the pan securely with 2-3 layers of aluminum foil. Preheat your oven to 325°F (160°C).
Make the Cheese Base:
In a heatproof bowl set over a pot of simmering water (double boiler), combine the softened light cream cheese, unsweetened almond milk (or skim milk), and butter. Whisk constantly until the mixture is smooth and fully combined. Remove from heat.
Whisk in the egg yolks one at a time until fully incorporated.
Sift in the flour and cornstarch into the mixture. Whisk until smooth and no lumps remain. Stir in the vanilla extract and a pinch of salt. Set aside.
Whip the Meringue:
In a very clean, dry bowl (preferably glass or metal), add the egg whites and cream of tartar (if using).
Using an electric mixer, start whipping the egg whites on medium speed until foamy.
Gradually add the erythritol (or sugar substitute) a little at a time while continuing to whip.
Increase the speed to high and whip until you achieve glossy, soft peaks. The to meringue should hold its shape but still be pliable. Do not over-whip to stiff peaks, as this can make the cake dry.
Combine the Batters:
Add about one-third of the meringue to the cheese base mixture. Gently fold it in with a spatula to lighten the batter.
Add the remaining meringue in two additions, gently folding until just combined. Be careful not to deflate the meringue; this is key to the soufflé texture. Overmixing will result in a dense cake.
Bake with Water Bath:
Pour the batter into the prepared springform pan. Gently tap the pan on the counter a few times to release any large air bubbles.
Place the springform pan into the larger roasting pan. Carefully pour boiling water into the roasting pan until it comes about 1 inch up the sides of the springform pan.
Carefully transfer the roasting pan to the preheated oven.
Bake for 60-70 minutes, or until the top is golden brown and the cake is set but still slightly wobbly in the center. An inserted skewer should come out with moist crumbs.
Cooling and Serving:
Once baked, turn off the oven and prop the oven door open slightly with a wooden spoon. Let the cheesecake cool in the oven for about 30-60 minutes. This slow cooling helps prevent the cake from deflating too much.
Remove the cake from the oven and the water bath. Carefully remove the aluminum foil. Let it cool completely on a wire rack before refrigerating for at least 2-3 hours (preferably overnight) to firm up.
Once chilled, carefully run a thin knife around the edge of the pan before releasing the springform.
Dust with powdered erythritol before serving, if desired.
Weight Watchers Point Considerations (Estimate):
Light Cream Cheese: Significantly lower in points than full-fat.
Unsweetened Almond Milk/Skim Milk: Very low or zero points.
Erythritol/Sugar Substitute: Zero points.
Butter: This is where some points will come from. Using a good quality light butter or a smaller amount if you can adjust, helps.
Flour & Cornstarch: These will contribute points.
Eggs: Points depend on the plan, but generally moderate.
To get accurate points for your specific cake, you would need to input all the exact ingredients and their quantities into your WW app and divide by the number of servings. For example, if the entire cake comes out to 30 points and you cut 10 slices, each slice would be 3 points.
Enjoy your light and airy Japanese Soufflé Cheesecake
Pizza night just got a whole lot healthier! Say hello to your new favorite guilt-free indulgence: the WW Low Carb Crustless Pizza Bowl. If you’re on the Weight Watchers plan or simply trying to eat healthier without sacrificing taste, this dish delivers everything you love about pizza—melty cheese, rich marinara, savory toppings—without the extra carbs, fat, or SmartPoints that come with a traditional crust.
Made with simple ingredients, this recipe is low in carbohydrates, high in protein, and incredibly satisfying. Plus, it’s quick to prepare, customizable to your liking, and perfect for meal prep or a cozy weeknight dinner. Whether you’re watching your weight, managing carbs, or just looking for a delicious low-effort meal, this pizza bowl will check all your boxes.
Why This Recipe Works for Weight Watchers
Unlike traditional pizza, which can easily rack up points thanks to crust and high-fat toppings, this bowl skips the bread entirely—meaning lower SmartPoints without compromising on flavor. By layering lean proteins, fresh vegetables, and part-skim mozzarella in a bowl and baking it to bubbly perfection, you get all the pizza satisfaction at a fraction of the cost to your daily points budget.
This recipe is also versatile and can be adjusted for WW Blue, Green, and Purple plans depending on the ingredients you use.
Key Features
Low in carbs and calories
High in protein
Only 3–5 WW SmartPoints per serving
Completely customizable
No crust, no problem!
Gluten-free, keto-friendly, and diabetic-friendly
Ingredients
Serves: 2 Serving Size: 1 full pizza bowl
½ cup no-sugar-added marinara sauce (such as Rao’s or homemade)
¾ cup part-skim shredded mozzarella cheese
½ cup cooked lean ground turkey (93% lean) or diced grilled chicken breast
¼ cup turkey pepperoni slices (about 15 slices)
¼ cup diced green bell pepper
¼ cup chopped red onion
¼ cup sliced mushrooms
1 tablespoon grated Parmesan cheese
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
Crushed red pepper flakes (optional)
Fresh basil or parsley (for garnish)
All ingredients are WW-friendly and designed to keep points low while maximizing taste.
Nutrition Information (Per Serving)
Calories: 280
Protein: 28g
Carbohydrates: 8g
Fat: 15g
Fiber: 2g
Sugars: 4g (naturally from vegetables & sauce)
WW SmartPoints (approx.):
Blue: 4
Green: 5
Purple: 3
SmartPoints were calculated using the WW Recipe Builder with low-fat, low-carb ingredients. Adjust based on your plan and chosen brands.
Step-by-Step Instructions
Step 1: Prepare the Base
Preheat your oven to 400°F (200°C). While the oven heats, grab two oven-safe bowls or small baking dishes.
Spoon ¼ cup of marinara sauce into the bottom of each bowl, spreading it evenly to cover the base.
Step 2: Layer the Protein
Divide your cooked lean ground turkey or chicken evenly between the bowls. This adds hearty protein without spiking your SmartPoints. If you’re using pepperoni, set half aside for the top layer and layer the rest here.
Step 3: Add Vegetables
Top the protein with your chopped onions, mushrooms, and peppers. These non-starchy veggies are zero points on most WW plans and add bulk, nutrition, and flavor without any guilt.
Step 4: Sprinkle with Seasoning
Sprinkle Italian seasoning, garlic powder, and crushed red pepper flakes (if desired) over the veggies. This enhances the flavor without adding calories or points.
Step 5: Add the Cheese
Top each bowl with approximately ⅜ cup of shredded part-skim mozzarella cheese. It may not seem like much, but when melted, it delivers all the gooey satisfaction you expect from pizza.
Finish with a few turkey pepperoni slices on top and a sprinkle of grated Parmesan cheese for that classic pizzeria vibe.
Step 6: Bake to Perfection
Place bowls on a baking tray and bake for 12–15 minutes, or until the cheese is bubbling and golden brown. For a crispier top, broil on high for an additional 1–2 minutes—but watch closely to avoid burning.
Step 7: Garnish and Serve
Remove from the oven and let sit for 2–3 minutes. Garnish with fresh basil or chopped parsley, and enjoy immediately. The aroma and appearance will convince even the biggest pizza lovers that this is the real deal!
Why This Recipe Is Healthy
No refined grains: Skipping the crust cuts out unnecessary calories and carbs.
High in lean protein: Keeps you full longer, supports metabolism, and aids recovery.
Low sugar: Using a no-added-sugar marinara keeps this low-glycemic.
Nutrient-dense vegetables: Add fiber, vitamins, and volume to keep you satisfied.
This pizza bowl turns a comfort food favorite into a nutrient-packed, guilt-free indulgence.
Tips for Success
Use a high-quality marinara sauce with no added sugars and minimal ingredients.
Pre-cook the meat before layering to ensure food safety and even flavor.
Don’t over-bake – the goal is melted cheese and warm toppings, not dried-out protein.
Portion wisely – each bowl is a hearty serving. Pair with a light side salad for balance.
Make it microwaveable – assemble the bowl in a glass container for a fast WW lunch!
Flavor Variations
Spicy Italian: Add turkey Italian sausage, crushed red pepper, and black olives.
Veggie Deluxe: Omit meat and load up on spinach, zucchini, olives, and artichokes.
BBQ Chicken: Swap marinara for sugar-free BBQ sauce, use diced chicken and red onion, and top with a bit of reduced-fat cheddar.
White Pizza Bowl: Use ricotta and garlic as your base, top with spinach and mushrooms.
Each variation can be adapted to fit into WW-friendly point limits.
Substitutions
Dairy-Free: Use a dairy-free mozzarella alternative. Points may vary.
Vegetarian: Omit meat and double the veggies or add plant-based crumbles.
No Turkey Pepperoni? Try lean turkey bacon or omit for a lower-fat version.
Low Sodium: Use a low-sodium sauce and cheese to reduce salt intake.
Make-Ahead & Storage
Meal prep: Assemble all ingredients in a storage-safe dish and refrigerate for up to 3 days.
Freezer friendly: Freeze the assembled (unbaked) bowls. Thaw overnight and bake as directed.
Reheating: Microwave in 1-minute bursts or reheat in the oven at 350°F until warmed through.
Serving Suggestions
Serve with a WW-friendly side salad with balsamic vinaigrette.
Pair with steamed vegetables or roasted broccoli.
Enjoy with a glass of sparkling water with lemon for a full, balanced meal.
Frequently Asked Questions
Q: Can I use store-bought rotisserie chicken?
Yes! Just make sure it’s skinless and check the sodium content for SmartPoint tracking.
Q: Is this keto-friendly?
Absolutely. It’s low in carbs and high in protein, making it suitable for both keto and WW plans.
Q: Can I eat this cold?
While best hot, it’s tasty chilled like leftover pizza—though cheese will firm up.
Final Thoughts
The WW Low Carb Crustless Pizza Bowl is proof that you can enjoy your favorite comfort foods without compromising your health goals. It’s delicious, filling, and loaded with flavor while staying well within your SmartPoint allowance.
From quick dinners to satisfying meal prep, this recipe is one you’ll want to bookmark and return to again and again. With endless variations and only minutes to prepare, it’s the perfect solution for busy, health-conscious pizza lovers.
In a large mixing bowl, combine the fat-free cottage cheese with the sugar-free orange gelatin mix. Stir until the gelatin mix is fully dissolved into the cottage cheese.
Add Fruit:
Stir in the drained crushed pineapple and mandarin oranges. Mix everything well to ensure the fruit is evenly distributed.
Fold in Whipped Topping:
Gently fold in the fat-free whipped topping until the mixture is light and fluffy. Be careful not to overmix so that the whipped topping stays fluffy.
Chill:
Cover the bowl and refrigerate the Orange Fluff for at least 2 hours to allow the flavors to meld and the fluff to set.
Serve:
Serve chilled. You can garnish with extra mandarin orange slices or a sprinkle of orange zest if desired.
Nutritional Information (per serving, assuming 8 servings):
Points per Serving: 3 points (depending on your plan and the brands you use)
Calories: ~100
Fat: 0g
Carbohydrates: ~20g
Protein: ~6g
Tips & Benefits:
Protein Boost: Thanks to the cottage cheese, this dessert offers a good source of protein.
Low in Sugar: Using sugar-free gelatin and fat-free whipped topping helps keep the sugar content low.
Perfect for Meal Prep: Make it ahead of time and store it in the fridge for an easy, low-point dessert or snack throughout the week.
Refreshing and Light: The combination of pineapple, mandarin oranges, and orange gelatin creates a bright, citrusy flavor, perfect for a light treat.
This Orange Fluff is a delicious, low-point dessert option that feels indulgent without breaking your Weight Watchers points!
This healthy Cucumbers with a BANG! is my new favorite afternoon snack. It is so easy to make and tastes delicious. Cucumber’s increase your energy and boost your metabolism. The olive oil is a healthy fat and lemon juice helps detox and cleanse your blood of impurities. The cayenne pepper is a also a detox agent.
It is a super food snack! You will love this post workout. I can’t wait to make this with fresh cucumbers from my garden. This is great for clean eating! I also love to use this in combination with Detox Water. It is a great combination for added detox with this healthy cucumber snack.
This snack is naturally gluten free and is Paleo too! It is also a Candida Friendly and Whole 30 complaint Recipe. Best of all it is a low calorie food too! With each 1 tsp of Olive Oil it is only 1 W-W point so depending on how much oil you use this is a low point snack too!
If you are eating Low Carb or following a Keto Diet you will love to add this detox side dish to your breakfast, lunch or dinner menus. I hope you enjoy it as much as I do!
Be careful as these are addictive!
Be sure and save to your wall to prepare later.
Baby cucumber
Lemon juice
Olive oil
Salt and pepper
Chile powder
Chop a baby cucumber and add lemon juice, olive oil, salt and pepper and chile powder on top
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Low in carbs and calories
