Best Green Chile And Cheese Egg Muffins South Beach Diet Friendly Recipes

GREEN CHILE AND CHEESE EGG MUFFINS

Steps:

• Preheat oven to 375F/190C.
• Spray silicone baking cups with nonstick spray.
• Drain green chiles (affiliate link) and cut them up if you're using whole chiles.
• In each muffin cup put grated cheese, some diced green chile, and some sliced green onion if using.
• Beat eggs until egg whites and yolks are well combined. Add Spike Seasoning (affiliate link) and mix into eggs.
• Pour egg mixture over cheese so each muffin cup is full. (This usually takes two pourings as the egg mixture settles over the cheese.)
• I like to take a fork and gently "stir" in each muffin cup to get the cheese evenly distributed in the egg.
• Bake 375 for about 35 minutes, or until all muffins are puffed up and the top is starting to brown. (I usually start checking them and rotate the pan after 25 minutes.)
• Egg muffins will keep in the fridge for at least a week.
• To reheat, put on small plate and microwave for 1-2 minutes. (Don't microwave too long or they get rubbery!)

SOUTH BEACH MUFFIN

Steps:

• Spray a microwave safe ramekin or bowl with cooking spray (or use a muffin liner).
• Mix the egg and splenda until well combined (I use a fork), add the yogurt and blend well.
• Mix in the ground flaxseed, cinnamon and baking powder until well combined.
• Pour in ramekin and microwave on high for 1 minute 30 seconds (note the ramekin should be no more than half full since these do rise a lot, if it is too small they will overflow).
• These taste best served hot.

KIM'S TEX-MEX EGG CUPS (SOUTH BEACH DIET FRIENDLY)

Steps:

• Spray muffin pans with non-stick cooking stray (Such as Pam).
• Preheat oven to 350°F.
• In a large mixing bowl, beat eggs with a whisk.
• Add cottage cheese, Monetery Jack cheese, green chiles, salt and pepper.
• Mix until well blended.
• Add chicken and stir until combined.
• Spoon 1/4 cup of egg mixture into each cup.
• Bake for 20 minutes or until done.
• Take a knife and loosen the cups from the pan.
• Turn egg cups out onto a wire rack and let cool slightly before serving.
• Eat eggs warm out of the oven, or refrigerate for later use.
• EGGS DO NOT FREEZE WELL! Eggs become spongy and wet when frozen!

VEGETABLE QUICH CUPS TO GO (SOUTH BEACH)

Steps:

• Microwave spinach on high for 2.5 minutes.
• Put 12 baking cups in a muffin pan.
• Spray cups with non-stick cooking spray.
• Combine all ingredients and mix well.
• Spread into muffin cups evenly.
• Bake for 20 minutes at 350 degrees.

SOUTH BEACH PHASE ONE FRIENDLY EGG MUFFINS RECIPE - (3.6/5)

Steps:

• Preheat oven to 375°F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray. In the bottom of the muffin cups layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add Spike, and beat well. Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set. Muffins will keep at least a week in the refrigerator without freezing. Egg muffins can be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.

SAUSAGE AND CHEESE BREAKFAST CUPS - SOUTH BEACH DIET

Steps:

• Preheat oven to 350°F.
• Coat a 6 cup non-stick muffin pan with cooking spray or line with paper baking cups.
• In a medium non-stick skillet, cook the sausage, peppers, and onions for 5 minutes, or until sausage is no longer pink.
• Spoon mixture and cool slightly.
• Stir in eggs and mushrooms.
• Evenly divide mixture into 6 muffin cups; Sprinkle with cheese.
• Bake for 20 minutes, or until egg is set.