Kim's Tex-Mex Egg Cups (South Beach Diet Friendly) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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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! Ingredients:
10 eggs |
1/2 cup 1% fat cottage cheese |
1/2 cup shredded monterey jack cheese |
1 (4 ounce) can chopped green chilies |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 cup chicken breast, cooked and chopped |
cholula hot sauce (optional) or tabasco sauce (optional) |
Directions:
1. Spray muffin pans with non-stick cooking stray (Such as Pam).
2. Preheat oven to 350°F.
3. In a large mixing bowl, beat eggs with a whisk.
4. Add cottage cheese, Monetery Jack cheese, green chiles, salt and pepper.
5. Mix until well blended.
6. Add chicken and stir until combined.
7. Spoon 1/4 cup of egg mixture into each cup.
8. Bake for 20 minutes or until done.
9. Take a knife and loosen the cups from the pan.
10. Turn egg cups out onto a wire rack and let cool slightly before serving.
11. Eat eggs warm out of the oven, or refrigerate for later use.
12. EGGS DO NOT FREEZE WELL! Eggs become spongy and wet when frozen!
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