Best 8 South Beach Diet Sausage Veggie Breakfast Muffins Recipes
Kick-start your day with a nutritious and flavorful breakfast option with these South Beach Diet Sausage Veggie Breakfast Muffins. These easy-to-make muffins are packed with protein, vegetables, and healthy fats, making them a perfect choice for those following the South Beach Diet or anyone looking for a wholesome breakfast. With a combination of ground sausage, an array of colorful veggies, and a touch of cheese, these muffins deliver a satisfying savory taste that will keep you feeling full and energized throughout the morning. Whether you're a busy professional, a health-conscious individual, or simply seeking a delicious and convenient breakfast option, these South Beach Diet Sausage Veggie Breakfast Muffins are sure to become a staple in your weekly meal plan.
**Additional Recipes Included**:
- Sausage, Spinach, and Mushroom Breakfast Muffins: For those who love a classic combination, these muffins feature the trio of ground sausage, spinach, and mushrooms. With a hint of garlic and onion, these muffins offer a savory and filling breakfast experience.
- Sweet Potato and Black Bean Breakfast Muffins: These unique muffins combine the natural sweetness of sweet potatoes with hearty black beans, creating a delightful and nutritious breakfast option. With a touch of cumin and chili powder, these muffins deliver a zesty flavor that will kick-start your day.
- Zucchini and Corn Breakfast Muffins: If you're looking for a lighter and refreshing breakfast, these muffins are the perfect choice. With shredded zucchini, sweet corn, and a hint of fresh herbs, these muffins offer a crisp and flavorful bite that's perfect for summer mornings.
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.
SOUTH BEACH DIET SAUSAGE VEGGIE BREAKFAST MUFFINS
I got this recipe from a South Beach Diet Cookbook. They are so easy to make and the veggies change with the seasons. I make a few batches at a time and freeze them in individual zip locks for an easy grab and go in the morning. Just nuke them for 1 minute and go! Not just for breakfast but for a healthy snack. They travel well too.
Provided by veraj9170
Categories Breakfast
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 5
Steps:
- NOTE: You can use egg substitute (I always keep a container handy).
- Heat oven to 350.
- Crumble your italian sauge in a skillet with NO oil until nicely browned. (you can also use the italian patties).
- Drain on paper towels and set aside in bowl.
- Chop your peppers and onion and saute in same skillet until soft. Add to your sausages and mix well.
- Spray your muffin tins and fill 1/2 way with sausage mix. If using whole eggs, beat and pour just to barely cover mix in tins. If using egg substitute, just pour to just barely cover.
- Sprinkle Parm cheese over top, this will form a nice crust. Place muffin tin on top of large cookie sheet incase of dripping.
- Bake for 10 - 15 minuters until slightly puffed.
- There's no seasoning to add because the sausage is pre-seasoned. You can also make this with Turkey Sausage and use whatever veggies you like!
Nutrition Facts : Calories 179, Fat 13.2, SaturatedFat 4.9, Cholesterol 95.7, Sodium 544.5, Carbohydrate 3.4, Fiber 0.5, Sugar 1.2, Protein 11.2
SAUSAGE BREAKFAST MUFFINS
I wanted to come up with a filling breakfast for my boys to get them through the morning. Going off a breakfast casserole recipe, I modified it to make these hearty, energy filled muffins. I am going to work on a healthier version next go around, using ground chicken. *These freeze well. *Could be baked as a casserole in a 9 x 9 pan. 350 F for approx 1 hour. *Use glass, ceramic or best choice, stoneware. Metal pans turn the bottoms too dark.
Provided by Just_Ducky
Categories Quick Breads
Time 1h
Yield 18 muffins, med., 18 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Spray muffin pan(s) with cooking spray.
- Crumble sausage meat, add bacon, mushrooms & seasonings into a large frying pan, cook well. Drain excess fat.
- Remove hard crusts from bread and tear into small pieces in a large mixing bowl, add meat mixture. Mix well to combine and allow to cool for 5 minutes.
- Add 1 cup of the cheese to bread mixture.
- In a medium bowl, combine eggs and skim milk.
- Evenly pour egg mixture over bread and meat, mix well.
- Cover and refrigerate for at least 1 hour or overnight.
- Fill muffin pan 2/3 full, sprinkle with remaining cheese and bake at 350 F for 30 minutes, or until set. (Do not overbake).
- Place muffin pan on a wire rack and let set for 5 minutes.
Nutrition Facts : Calories 51, Fat 1, SaturatedFat 0.5, Cholesterol 1.9, Sodium 115.4, Carbohydrate 6.3, Fiber 0.9, Sugar 0.8, Protein 4.1
SOUTH BEACH MUFFIN
An individual muffin that you can whip up fresh and hot for breakfast. No flour or sugar and only 3 net carbs!!! Plus 7 grams of fiber. This little beauty is based on a recipe yogi told me about in the low carb forum. I have tweaked it to not use butter and to be a bit lighter in texture than the original. This recipe is suitable for phase 1 of the South Beach diet (the 3 tablespoons of ground flax seeds count as the portion of nuts allowed per day). I find these are very filling and prevent me from feeling starving all morning.
Provided by _Pixie_
Categories Quick Breads
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Spray a microwave safe ramekin or bowl with cooking spray (or use a muffin liner).
- Mix the egg and splenda until well combined (I use a fork), add the yogurt and blend well.
- Mix in the ground flaxseed, cinnamon and baking powder until well combined.
- Pour in ramekin and microwave on high for 1 minute 30 seconds (note the ramekin should be no more than half full since these do rise a lot, if it is too small they will overflow).
- These taste best served hot.
SOUTH BEACH DIET P1 PEANUT BUTTER MUFFINS
Make and share this South Beach Diet P1 Peanut Butter Muffins recipe from Food.com.
Provided by Giordana
Categories Dessert
Time 20m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Melt peanut butter in microwave for 1 minute or until smooth.
- Mix all ingredients together.
- Pour into mini muffin cups (24 cup tray), and bake 15 minutes.
Nutrition Facts : Calories 51.1, Fat 4, SaturatedFat 0.8, Cholesterol 1.3, Sodium 64.3, Carbohydrate 1.7, Fiber 0.8, Sugar 0.6, Protein 2.6
SOUTH BEACH DIET BACON EGG MUFFINS
Just starting the south beach diet and I wanted something that traveled well for breakfast. This is a quick and easy recipe. Very yummy too. It comes out in a neat little package that travels well...but make sure you cover the item when reheating in the microwave.
Provided by TNTDynomite
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- In an x-large muffin pan, spray each muffin cup with Olive oil cooking spray.
- Place one piece of Canadian bacon in the bottom of each muffin cup
- Crack an egg over the piece of bacon in each muffin cup. Sprinkle the Italian seasoning and pepper over the egg in each muffin cup.
- Sprinkle the cheese over the egg in each muffin cup.
- Place in preheated oven and cook for 15 minutes or until the cheese is slightly brown on top.
SOUTH BEACH PHASE ONE FRIENDLY EGG MUFFINS RECIPE - (3.6/5)
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.
SAUSAGE BREAKFAST MUFFINS (OAMC)
This is a recipe I found online and adapted to suit my family's taste. You can use either Chorizo or regular bulk breakfast sausage, depending on your tastes. They're both good. If you like spicy foods, add a 4 oz can of chopped and drain green chilies.
Provided by Lightly Toasted
Categories Quick Breads
Time 45m
Yield 48 serving(s)
Number Of Ingredients 6
Steps:
- Line muffin tins with paper liners, and set aside.
- Fry, crumble and drain sausage.
- Preheat oven to 375 degrees.
- Mix together bisquick, cornmeal, eggs, and milk.
- Add drained sausage, and cheese, and stir well.
- Ladle the filling into the prepared muffin tins, filling almost to top.
- Bake for 11-15 minutes.
- Allow to cool completely.
- Store in freezer in a large airtight container.
- Or place each in a sandwich bag, and then place a dozen in a large ziploc bag.
- Microwave on high for approx 90 seconds.
Tips:
- Prepare ingredients in advance: Chop vegetables, grate cheese, and thaw sausage ahead of time to save time during assembly.
- Use a muffin pan with liners: This will make it easier to remove the muffins from the pan and prevent them from sticking.
- Fill the muffin cups evenly: This will ensure that the muffins cook evenly and have a consistent shape.
- Don't overfill the muffin cups: Leave a little space at the top of each cup to allow the muffins to rise.
- Bake the muffins until a toothpick inserted into the center comes out clean: This will ensure that the muffins are cooked through.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely: This will help them hold their shape.
Conclusion:
These South Beach Diet Sausage Veggie Breakfast Muffins are a delicious and healthy way to start your day. They are packed with protein, vegetables, and healthy fats, and they are also low in carbohydrates. They are perfect for a quick and easy breakfast on the go, or as a snack throughout the day. With a few simple tips, you can easily make these muffins at home and enjoy them as part of your healthy lifestyle.
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