South Beach Diet Mini Egg Muffins All Phases Recipes

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SOUTH BEACH PHASE ONE FRIENDLY EGG MUFFINS RECIPE - (3.6/5)



South Beach Phase One Friendly Egg Muffins Recipe - (3.6/5) image

Provided by Pattywak

Number Of Ingredients 6

15 eggs (for silicone muffin pans, use 12 eggs for metal muffin tins or individual silicone cups. You can use less egg yolks and more egg white if you prefer.)
1-2 teaspoons Spike Seasoning
1-2 cups grated low fat cheese (I like sharp cheddar or a blend of cheddar/Jack cheese, use less cheese if using meat)
3 green onions, chopped small (optional)
Chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms (optional)
Diced Canadian bacon, lean ham, or crumbled cooked turkey sausage (optional)

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.

SOUTH BEACH PHASE 1 - CHOCOLATE PEANUT BUTTER MUFFINS



South Beach Phase 1 - Chocolate Peanut Butter Muffins image

In the mood for a muffin? Try this flourless, low fat, low carb concoction suitable for the South Beach diet - all phases.

Provided by JackieFL

Categories     Dessert

Time 25m

Yield 9 muffins, 9 serving(s)

Number Of Ingredients 7

2 eggs
1/2 cup peanut butter
1/2 cup 2% fat cottage cheese
1 teaspoon vanilla
1 teaspoon baking soda
1 tablespoon cocoa powder
8 -10 g artificial sweetener

Steps:

  • Preheat oven to 350*. Line a cup cake pan with paper cups. Microwave the peanut butter for 45 seconds to melt. Add everything to a medium sized bowl and mix well. 1 packet of artificial sweetener = 1 gram. Spoon into 9 cup cake cups and bake for 15 minutes.

SOUTH BEACH DIET P1 PEANUT BUTTER MUFFINS



South Beach Diet P1 Peanut Butter Muffins image

Make and share this South Beach Diet P1 Peanut Butter Muffins recipe from Food.com.

Provided by Giordana

Categories     Dessert

Time 20m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 8

1/2 cup egg white
1/4 cup ground flax seeds
1/4 cup ground almonds
1/4 cup Splenda granular, sugar substitute
1/2 cup natural-style peanut butter
1/4 cup ricotta cheese
1 teaspoon vanilla
1 teaspoon baking soda

Steps:

  • Preheat oven to 350°F.
  • Melt peanut butter in microwave for 1 minute or until smooth.
  • Mix all ingredients together.
  • Pour into mini muffin cups (24 cup tray), and bake 15 minutes.

Nutrition Facts : Calories 51.1, Fat 4, SaturatedFat 0.8, Cholesterol 1.3, Sodium 64.3, Carbohydrate 1.7, Fiber 0.8, Sugar 0.6, Protein 2.6

SOUTH BEACH MUFFIN



South Beach Muffin image

An individual muffin that you can whip up fresh and hot for breakfast. No flour or sugar and only 3 net carbs!!! Plus 7 grams of fiber. This little beauty is based on a recipe yogi told me about in the low carb forum. I have tweaked it to not use butter and to be a bit lighter in texture than the original. This recipe is suitable for phase 1 of the South Beach diet (the 3 tablespoons of ground flax seeds count as the portion of nuts allowed per day). I find these are very filling and prevent me from feeling starving all morning.

Provided by _Pixie_

Categories     Quick Breads

Time 10m

Yield 1 serving(s)

Number Of Ingredients 6

1 large egg
1 1/2 teaspoons Splenda sugar substitute
1 teaspoon cinnamon (I use more)
2 teaspoons plain fat-free yogurt
1/2 teaspoon baking powder
3 tablespoons ground flax seeds

Steps:

  • Spray a microwave safe ramekin or bowl with cooking spray (or use a muffin liner).
  • Mix the egg and splenda until well combined (I use a fork), add the yogurt and blend well.
  • Mix in the ground flaxseed, cinnamon and baking powder until well combined.
  • Pour in ramekin and microwave on high for 1 minute 30 seconds (note the ramekin should be no more than half full since these do rise a lot, if it is too small they will overflow).
  • These taste best served hot.

SOUTH BEACH DIET BACON EGG MUFFINS



South Beach Diet Bacon Egg Muffins image

Just starting the south beach diet and I wanted something that traveled well for breakfast. This is a quick and easy recipe. Very yummy too. It comes out in a neat little package that travels well...but make sure you cover the item when reheating in the microwave.

Provided by TNTDynomite

Categories     Breakfast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

6 slices of pre-cooked Canadian bacon
6 eggs
1/2 cup freshly grated parmesan cheese
1 teaspoon italian seasoning
1/2 teaspoon black pepper

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.

SOUTH BEACH DIET SAUSAGE VEGGIE BREAKFAST MUFFINS



South Beach Diet Sausage Veggie Breakfast Muffins image

I got this recipe from a South Beach Diet Cookbook. They are so easy to make and the veggies change with the seasons. I make a few batches at a time and freeze them in individual zip locks for an easy grab and go in the morning. Just nuke them for 1 minute and go! Not just for breakfast but for a healthy snack. They travel well too.

Provided by veraj9170

Categories     Breakfast

Time 25m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 5

1 -2 lb Italian sausage
2 green peppers
1 small onion
4 large eggs
1/2 cup parmesan cheese

Steps:

  • NOTE: You can use egg substitute (I always keep a container handy).
  • Heat oven to 350.
  • Crumble your italian sauge in a skillet with NO oil until nicely browned. (you can also use the italian patties).
  • Drain on paper towels and set aside in bowl.
  • Chop your peppers and onion and saute in same skillet until soft. Add to your sausages and mix well.
  • Spray your muffin tins and fill 1/2 way with sausage mix. If using whole eggs, beat and pour just to barely cover mix in tins. If using egg substitute, just pour to just barely cover.
  • Sprinkle Parm cheese over top, this will form a nice crust. Place muffin tin on top of large cookie sheet incase of dripping.
  • Bake for 10 - 15 minuters until slightly puffed.
  • There's no seasoning to add because the sausage is pre-seasoned. You can also make this with Turkey Sausage and use whatever veggies you like!

Nutrition Facts : Calories 179, Fat 13.2, SaturatedFat 4.9, Cholesterol 95.7, Sodium 544.5, Carbohydrate 3.4, Fiber 0.5, Sugar 1.2, Protein 11.2

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