South Beach Eggs Recipe 45

Steps:

• Whisk eggs, ricotta, and water in a bowl. Dice up peppers and canadian bacon, keep separate.
• Spray nonstick skillet with Canola Cooking spray and add peppers, sprinkle with some salt to soften.
• After a minute add Canadian Bacon and Eggs. Stir continually until cooked through.
• Add salt and pepper. Serve with hot sauce if you like.

Steps:

• Preheat oven to 350.
• Spray a glass pie dish with Olive Oil spray.
• Crack the eight eggs into the pie dish.
• Sprinkle Italian Seasoning and Black Pepper over the eggs.
• Sprinkle the cheese over the eggs.
• Bake in the oven for 17 minutes or until the cheese starts to brown.
• Sprinkle the bacon over the melted cheese.
• Let stand for 5 minutes before serving.

Steps:

• Directions: 1 Preheat oven to 325°F. 2 Coat a 6 cup non-stick muffin pan with cooking spray or line with paper baking cups. 3 In a medium non-stick skillet, cook the sausage, peppers, and onions for 5 minutes, or until sausage is no longer pink. 4 Spoon mixture and cool slightly. 5 Stir in eggs and mushrooms. 6 Evenly divide mixture into 6 muffin cups; Sprinkle with cheese. 7 Bake for 20 minutes, or until egg is set. Read more: http://www.food.com/recipe/sausage-and-cheese-breakfast-cups-south-beach-diet-109385?oc=linkback

Steps:

• Bring about an inch of water to boil in a saute pan. Add vinegar. Turn down to a simmer. Carefully break eggs into a small bowl and slide into the pan. The vinegar will help the whites come together. Simmer for 3 minutes using a spoon to pot water over top of eggs. Take 2 thick slices of tomato and put on plate. Salt and pepper to taste. Slice ham in half and put on top of tomato slices. Add a handful of fresh baby spinach to the top of the ham. When eggs are ready take out of the pan with a slotted spoon and place on top of spinach. Salt and pepper again to taste and enjoy!

Steps:

• Preheat oven to 350.
• In an x-large muffin pan, spray each muffin cup with Olive oil cooking spray.
• Place one piece of Canadian bacon in the bottom of each muffin cup
• Crack an egg over the piece of bacon in each muffin cup. Sprinkle the Italian seasoning and pepper over the egg in each muffin cup.
• Sprinkle the cheese over the egg in each muffin cup.
• Place in preheated oven and cook for 15 minutes or until the cheese is slightly brown on top.

Steps:

• You can use as much or little of the ingredients that you want for the things that have no amounts listed.
• Take ham, onion, green peppers, & mushrooms and cook in a frying pan with a little water. After everything is cooked enough for your tastes put them on a plate. Take 2 eggs (or egg beaters whichever you prefer) and scramble in a bowl with a little water. Then spray pan with butter flavored spray and put in eggs. Spread to fit bottom of pan then cover it cooking on low heat. When eggs seem completely cooked, put cooked veggies on one side of the flattened egg, place half a slice of the cheese on top. Let it melt a little (you can put the cover back on so it will melt faster or just leave it there for a few minutes.) Then take a little salsa and spread on top of the cheese. Fold the side of the egg that has nothing on it over top of the veggies and cheese, then put the other half of the slice of cheese on top of the omelet. Take out of the frying pan and top with a little more salsa.

Steps:

• Preheat oven to 375°F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray. In the bottom of the muffin cups layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add Spike, and beat well. Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set. Muffins will keep at least a week in the refrigerator without freezing. Egg muffins can be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.

Steps:

• Preheat oven to 375. Spray glass or non-stick metal casserole dish with nonstick spray or olive oil. Dice meat and grate cheese. Saute any veggies you're using in a small amount of olive oil for 3-5 minutes (depending on what type of vegetable.) Harder vegetables like broccoli should be briefly boiled and drained well. In bottom of casserole dish layer meat, veggies, green onions and cheese. Mix eggs with Spike Seasoning, salt, and pepper until whites and yolks are well combined. (Edit: eggs should be well combined, but not beaten together like for egg whites, just mixed with a fork. Add cottage cheese to egg mixture if using.) Pour eggs over meat/cheese mixture, then stir gently with a fork so that all the ingredients are evenly distributed in the eggs. Bake until eggs are firmly set and top is lightly browned: ~30-35 minutes for 9X13 size pan