Recipe by TheDiva1959
I like to call these 'Cheesy Goodness'. I'm telling you these are really great!! Now I confess I put in more veggies than they suggest on SBD and SBD uses egg substitute but, man, are they good!! My family had them for breakfast at Thanksgiving last year. You know, when your rushing aroung trying to prepare stuff and want to eat very light. They LOVED them! NOTES: Make sure you really spray entire cup and use FOIL baking cups. Paper cups don't hold up. Can be frozen and reheated in the microwave or toaster oven. Any combination of appropriate vegetables and cheeses and protein may be used. If using fresh spinach use 1 (one) pound well rinsed and blanched.
Top Review by Maria Bloom
This was a great recipe, and I do recognize that it is similar to the one from the South Beach cookbook! They were DELICIOUS! My husband loved them, and was able to grab a couple to take on the road with him to work. For a little more flavor, I actually cooked the turkey bacon pieces, and when they were almost done, I added the peppers and onions. The onions were softer and almost caramelized, which made them SOOOO much tastier! We are on Phase 1, so we omitted the carrots, but did add garlic to the saute mixture. YUMMY!
- 1 (10 ounce) package frozen chopped spinach
- 6 eggs
- 3⁄4 cup shredded cheese
- 1⁄3 cup diced bell pepper (any color)
- 1⁄3 cup diced onion
- 1⁄3 cup cooked turkey sausage (optional) or 1⁄3 cup bacon (optional)
- 1⁄3 cup shredded carrot (optional)
- 3 drops hot pepper sauce (optional)
Directions See How It's Made
- Defrost the spinach.
- Drain the excess liquid.
- Line a 12-cup muffin pan with foil baking cups. Spray the cups with cooking spray (VERY IMPORTANT).
- Combine the eggs, cheese, peppers, onions, spinach and any other optional ingredients in a bowl. Mix well. Divide evenly among the muffin cups. Bake at 350 degrees F for 20 minutes, or until a knife inserted in the center comes out clean.