Ingredients for Kim's Tex Mex Egg Cups South Beach Diet Friendly
- 6 large eggs
- 1% Fat Cottage Cheese
- Monterey Jack Cheese
- Green Chilies
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Chicken Breast
- Hot Sauce
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How to Make Kim's Tex Mex Egg Cups South Beach Diet Friendly
- Preheat oven to 350°F (175°C).
- Spray a 12-cup muffin tin generously with non-stick cooking spray.
- In a large mixing bowl, whisk 6 large eggs until light and frothy.
- Add 1/2 cup small-curd cottage cheese, 1/2 cup shredded Monterey Jack cheese, 1/4 cup diced green chiles (canned), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Stir until all ingredients are well combined.
- Add 1 1/2 cups cooked and shredded chicken (about 1.5 boneless, skinless chicken breasts). Stir to incorporate.
- Evenly spoon the egg mixture into each muffin cup, filling each about 3/4 full.
- Bake for 20-25 minutes, or until the egg cups are set and lightly golden brown.
- Let the egg cups cool in the muffin tin for 5 minutes before carefully running a knife around the edges to loosen.
- Invert the muffin tin onto a wire rack to release the egg cups. Let cool slightly before serving.
- Enjoy warm from the oven, or refrigerate for up to 3 days. Reheat gently before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
3g
Fat
11g
Carbs
0g
