Egg Muffins

Since we started the South Beach Diet, we’ve discovered that we could eat really interesting stuff AND lose weight. Well, I still can’t eat pasta but I’m getting there.

We discovered Kalyn’s Kitchen when we Googled for South Beach meal plans and recipes…she has an exhaustive collection of recipes. The most interesting of which was her egg muffins which she has revisited over and over again.

I knew I had to try it because I hated fried eggs or omelettes for breakfast and there were only a few things I could do with hard-boiled eggs for breakfast. Her egg muffins seemed easy to make and could be kept in the fridge for up to a week, or even frozen. They can be re-heated in the microwave or eaten cold. Its something you make in batches, stick them in the fridge, eat for breakfast, eat as a snack and best still, hubby could take it to work for snack or lunch!

So last weekend we bought a ton of eggs and a muffin pan. Tonight I have made it and it turned out great.

INGREDIENTS

9 large eggs
1/2 medium-sized red pepper
1/2 medium-sized yellow pepper
20 gms onion
20 gms spring onions
Shredded mozarella or cheddar cheese
Salt to taste

DIRECTIONS

Preheat oven to 180C.

Mince the red and yellow peppers and onion in a food processor or chop them finely. Slice the spring onions finely. Beat the eggs well in a spouted container. Add salt to taste.

Distribute the cheese in each muffin segment just enough to cover the base. Next add 1 – 1.5 teaspoon of the minced vegetables and sprinkle the spring onions.

Pour the beaten egg in – try to distribute evenly up to around 2/3 of each segment. Bake in preheated oven for 20 – 25 minutes or until a knife inserted in the middle comes out clean.