Vegetarian

South Beach Egg and Spinach Cups is for Breakfast.

South Beach Egg and Spinach Cups takes 10 minutes to prepare.

South Beach Egg and Spinach Cups takes 20 minutes to cook.

South Beach Egg and Spinach Cups makes 12 servings.

The ingredients for South Beach Egg and Spinach Cups are:

1 package (10 ounces) frozen spinach
3/4 cup liquid egg substitute
3/4 cup shredded reduced fat cheese (I used Alpine Lace swiss)
1/4 cup diced green bell peppers
1/4 cup diced onion
3 drops hot sauce (optional)

Here is how you make South Beach Egg and Spinach Cups:

Microwave the spinach for 2 1/2 minutes on high. Drain the excess liquid. Line a 12 cup muffin pan with foil baking cups. Spray the baking cups with cooking spray.Combine egg substitute, cheese, peppers, onion, spinach and hot sauce in a bowl. Mix well.Divide evenly among the muffin cups. Bake at 350 degrees for 20 minutes, until a knife inserted in the center comes out clean. Serving size is for 1 "muffin" (I eat 2 or 3 for breakfast)Can be frozen and reheated in the microwave (without the foil cup). You can substitute or add any vegetables,Number of Servings: 12Recipe submitted by SparkPeople user MARTHAFROMMASS.

The nutritional information for South Beach Egg and Spinach Cups is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 62.1

• Total Fat: 3.0 g
• Cholesterol: 10.2 mg
• Sodium: 116.9 mg
• Total Carbs: 1.8 g
• Dietary Fiber: 0.3 g
• Protein: 6.1 g

The dietary needs meet for South Beach Egg and Spinach Cups is Low Carb