South Beach Recipes
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Egg Muffins
Phase 1,2,3
Ingredients:
15 Large Eggs
1 Green Bell Pepper
1 Cup Shredded Cheddar Cheese (low fat if possible)
1/4 Cup Feta Cheese (Optional)
Garlic Seasoning to taste
15 Large Eggs
1 Green Bell Pepper
1 Cup Shredded Cheddar Cheese (low fat if possible)
1/4 Cup Feta Cheese (Optional)
Garlic Seasoning to taste
Directions:
Preheat oven to 375 F.
If using a silicone pan, spray with non-stick spray. If using a regular muffin pan, use 2 liners.
Beat eggs in a bowl. Add diced veggies and cheese. Add garlic seasoning to taste. Pour into muffin tins filling 2/3 full. The muffins will rise.
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.
Makes 12 Servings (1 Egg Muffin Per Serving)
Nutritional Info Per Serving: Calories: 142.7; Total Fat: 10.1 g; Sodium: 172.6 mg;
Total Carbs: 1.8 g; Dietary Fiber: 0.1 g; Protein: 10.7 g
Preheat oven to 375 F.
If using a silicone pan, spray with non-stick spray. If using a regular muffin pan, use 2 liners.
Beat eggs in a bowl. Add diced veggies and cheese. Add garlic seasoning to taste. Pour into muffin tins filling 2/3 full. The muffins will rise.
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.
Makes 12 Servings (1 Egg Muffin Per Serving)
Nutritional Info Per Serving: Calories: 142.7; Total Fat: 10.1 g; Sodium: 172.6 mg;
Total Carbs: 1.8 g; Dietary Fiber: 0.1 g; Protein: 10.7 g