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 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.
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
- 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
- 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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