Kim's Tex-Mex Egg Cups (South Beach Diet Friendly)
Ready In: 35 mins
Serves: 12
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
- Spray muffin pans with non-stick cooking stray (Such as Pam).
- Preheat oven to 350°F.
- In a large mixing bowl, beat eggs with a whisk.
- Add cottage cheese, Monetery Jack cheese, green chiles, salt and pepper.
- Mix until well blended.
- Add chicken and stir until combined.
- Spoon 1/4 cup of egg mixture into each cup.
- Bake for 20 minutes or until done.
- Take a knife and loosen the cups from the pan.
- Turn egg cups out onto a wire rack and let cool slightly before serving.
- Eat eggs warm out of the oven, or refrigerate for later use.
- EGGS DO NOT FREEZE WELL! Eggs become spongy and wet when frozen!
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