KIM'S TEX-MEX EGG CUPS (SOUTH BEACH DIET FRIENDLY)
I've often put shredded cooked chicken in my migas or breaksfast tacos, so when I started the South Beach Diet I came up with this recipe. The egg cups can be made ahead of time and refrigerated, then heated just before serving. I like mine topped with Cholula hot sauce!
Provided by Kim D.
Categories Breakfast
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 88, Fat 5.5, SaturatedFat 2.3, Cholesterol 159.6, Sodium 220.2, Carbohydrate 1.6, Fiber 0.2, Sugar 0.9, Protein 7.8
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