Kims Tex Mex Egg Cups South Beach Diet Friendly Recipes
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
VEGETABLE QUICH CUPS TO GO (SOUTH BEACH)
Make and share this Vegetable Quich Cups to Go (South Beach) recipe from Food.com.
Provided by Naugahyde
Categories Breakfast
Time 30m
Yield 12 Quiche cups, 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 76, Fat 3.7, SaturatedFat 2.2, Cholesterol 9, Sodium 239.2, Carbohydrate 4.4, Fiber 1.3, Sugar 1.2, Protein 7.3
OVERNIGHT TEX-MEX EGG BAKE
Send to me from the Pillsbury site, and a great idea for the mornings you have company and don't want to spend a lot of time in the kitchen. Also, no need to wait - you can bake this right away if you like. Remember cubed hash brown potatoes are called "southern style" and shredded potatoes are called "country style" I cute this in half myself as it makes a lot, and just used enough of the potatoes to make a crust on the bottom but have posted as directed. It's also very versatile, use additions as your preference
Provided by Bonnie G 2
Categories Breakfast
Time 1h5m
Yield 1 Casserole, 12 serving(s)
Number Of Ingredients 8
Steps:
- Spray 13X9 inch glass baking dish with cooking spray.
- In 10 inch skillet, cook sausage over medium heat 8-10 minutes, stirring occasionally, until no longer pink.
- Drain on paper towel.
- Spread frozen potatoes in baking dish.
- Sprinkle with sausage, green chiles and 1 1/2 cups of cheese.
- In medium bowl, beat eggs, milk and salt with fork or wire whisk until well blended.
- Pour over potato mixture.
- Sprinkle with remaining 1 1/2 cups cheese.
- Cover and refrigerate at least 8 hours, but no longer than 12 hours.
- Heat oven to 350.
- Bake uncovered 50 to 60 minutes or until knife inserted near center comes out clean.
- Let stand 10 minutes,.
- Cut into squares.
- Serve with Salsa.
Nutrition Facts : Calories 314.9, Fat 21.1, SaturatedFat 10.1, Cholesterol 144.1, Sodium 592.7, Carbohydrate 14.6, Fiber 1.8, Sugar 1.6, Protein 16.8
SAUSAGE AND CHEESE BREAKFAST CUPS - SOUTH BEACH DIET
Make and share this Sausage and Cheese Breakfast Cups - South Beach Diet recipe from Food.com.
Provided by papergoddess
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
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.
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