SOUTH BEACH PHASE ONE FRIENDLY EGG MUFFINS RECIPE - (3.7/5)
Provided by Pattywak
Number Of Ingredients 6
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.
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Fred Bizaillion
[email protected]These are a delicious and healthy way to start your day. I love that I can also add in different veggies and cheese to keep them interesting.
Demetrius Morales
[email protected]These are perfect for meal prepping. I make a bigbatch on Sunday, and then I have breakfast ready for the whole week.
haley_ spartxuas
[email protected]These are a great way to get your veggies in. I like to add in spinach, broccoli, and zucchini.
Larry Freier
[email protected]These are a lifesaver for busy mornings! I can throw them together in just a few minutes, and they're always a hit with my kids.
Joseph Kimbrough
[email protected]These were a great make-ahead breakfast option. I made a bigbatch on Sunday, and they were perfect for grabbing on the way out the door in the morning.
Sheihu Uba
[email protected]I've been making these egg muffins for a few weeks now, and I'm really happy with the results. They're a healthy and delicious way to start my day.
Lucy Banda
[email protected]These are a great way to use up leftover veggies and cheese. I also like to add in a little bit of crumbled feta or mozzarella.
POYO
[email protected]I've made these several times now, and they're always a hit. My friends and family love them, and they're always asking for the recipe.
Rafiz Mochie
[email protected]These were a bit too dry for my taste. I think I'll add a little more milk next time.
Ibad Akram
[email protected]I was so surprised at how delicious these were! I'm not usually a fan of egg muffins, but these were so flavorful and moist. I'll definitely be making these again.
Angela Ramon
[email protected]These turned out great! I followed the recipe exactly, and they were light andfluffy. I added a little bit of salt andpepper to taste, and they were perfect.
Dirty Dracula
[email protected]I've been making these egg muffins for years, and they're still one of my favorite breakfast go-tos. They're perfect for meal prepping, and they're always a hit with my friends and family.
Shasta Basore
[email protected]My whole family loved these egg muffins! Even my picky kids went back for seconds. They're a great way to get a healthy breakfast on the table in a flash.
nwokoro micheal
[email protected]These egg muffins were a lifesaver during my first week on the South Beach diet. They're quick and easy to make, and they keep me feeling full and energized all morning long. I love that I can also add in different veggies and cheese to keep them int