South Beach Florentine Egg Cups. Quick grab-n-go South Beach Diet (phase 1) breakfast. Low-calorie, easy-to-make-and-reheat eggs for a quick breakfast.
South Beach Eggs Florentine
South Beach florentine egg cups are flavorful and filling.
These spinach egg cups are tasty, simple to make, and freeze well. So you can make a batch, eat some, and save some for later. They take about 1 minute in my microwave to warm up when they are frozen. Great grab & go breakfast.
The original recipe came from The South Beach Diet cookbook (affiliate link). The recipes in this book are all excellent, and this recipe is one of the best. I love that I can make a batch (12) of these and then just heat them in the microwave as I want them.
Sometimes I vary the vegetables I use in the recipe. Instead of peppers, I have used zucchini squash or asparagus. It's good no matter what vegetables are used.
South Beach Eggs Florentine, spicy spinach eggs.
What You Need
For this recipe, you will need a knife, cutting board, measuring cups and spoons, ramekins or a cupcake tin, and a colander. But what you really want is a terrific coffee maker (affiliate link), right?
South Beach Florentine Egg Cups Recipe
Ingredients
- 1 9 or 10 ounce package frozen chopped spinach thawed and water squeezed out or 2 cups fresh baby spinach, steamed
- ¾ cup shredded reduced-fat cheese Pecorino Romano**, mozzarella or cheddar
- ¼ cup diced red or green peppers
- ¼ cup diced onions
- 1-2 Dash of hot pepper sauce
- salt and pepper optional
- 1 8- ounce container of Egg Beaters or 10-12 eggs, beaten
Instructions
- Mix all of the ingredients except the Egg Beaters and divide this mixture into 12 ½-cup ramekins that have been sprayed with oil.
- Pour the Egg Beaters evenly into each ramekin.
- Bake at 350F degrees for 20-25 minutes until a knife inserted in the middle comes out clean.
- After the eggs cups cool, run a table knife around the egg cups and remove them from the ramekins.
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