Wednesday, March 28, 2007

Egg Muffins

Any kind of Egg Muffins

(Makes about 12 muffins)

These are a common food item for most South Beach dieters. I just like them because they are easy, can be prepared ahead of time and frozen, and provide a quick and healthy breakfast.

If you decide to make large batches of these, you can freeze them. When ready to eat, just allow them to defrost for an hour or two, pop them in the microwave for a couple of minutes and there you go! If you only make a dozen or so, they keep well in the refrigerator for about a week. Just heat them in the morning in the microwave and enjoy!

One dozen eggs or 24 oz. egg beaters

2 T diced red bell pepper or green bell pepper

3 T chopped green onion

1 cup of shredded cheese – preferably cheddar cheese or pepper jack if you like a bit of heat.

½ tsp. salt

¼ tsp. black pepper

2 T milk

Preheat oven to 375 degrees. Mix all of the ingredients in a large bowl. Add tin foil liners to a muffin pan. Pour egg mixture into each of the tin muffin liners. Heat in the oven for 20 minutes.


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