South Beach Egg and Spinach Cups

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 62.1

Total Fat: 3.0 g
Cholesterol: 10.2 mg
Sodium: 116.9 mg
Total Carbs: 1.8 g
Dietary Fiber: 0.3 g
Protein: 6.1 g

View full nutritional breakdown of South Beach Egg and Spinach Cups calories by ingredient

Introduction

From the South Beach cookbook; a phase one recipe. I prefer it with a bit more egg than is listed here but this is the original recipe. From the South Beach cookbook; a phase one recipe. I prefer it with a bit more egg than is listed here but this is the original recipe.

Minutes to Prepare: 10

Minutes to Cook: 20

Number of Servings: 12

Ingredients

1 package (10 ounces) frozen spinach

3/4 cup liquid egg substitute

3/4 cup shredded reduced fat cheese (I used Alpine Lace swiss)

1/4 cup diced green bell peppers

1/4 cup diced onion

3 drops hot sauce (optional)

Directions

Microwave the spinach for 2 1/2 minutes on high. Drain the excess liquid.

Line a 12 cup muffin pan with foil baking cups. Spray the baking cups with cooking spray.

Combine egg substitute, cheese, peppers, onion, spinach and hot sauce in a bowl. Mix well.Divide evenly among the muffin cups.

Bake at 350 degrees for 20 minutes, until a knife inserted in the center comes out clean.

Serving size is for 1 "muffin" (I eat 2 or 3 for breakfast)

Can be frozen and reheated in the microwave (without the foil cup). You can substitute or add any vegetables,

Number of Servings: 12

Recipe submitted by SparkPeople user MARTHAFROMMASS.