My Favorite Breakfast

May 18, 2015 at 8:43 am
filed under food, weight loss
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This is the tastiest South Beach Diet (Phase 1) low carb, low calorie, Weight Watchers friendly breakfast ever. I eat it 5 days a week and I don’t even care.

My Favorite Breakfast – Veggie & Egg White Muffin Cups

Makes 20-24 egg cups.

1 large sweet onion
1 large bell pepper (any color)
12-15 grape tomatoes
10 oz. package frozen spinach
2 16 oz. containers liquid egg whites
3 oz. crumbled feta
1 tsp. minced garlic
1/2 tsp. seasoned salt
a bunch of black pepper
a healthy shake of red pepper flakes, oregano, Italian seasoning, and/or Mrs. Dash

Preheat oven to 375.

Lightly Pam the muffin pan. I use USA Pans, which I got as a wedding gift (THANK YOU) and refuse to stick, and I could not love them more.

Dump the frozen spinach into a microwaveable bowl and nuke for 3 minutes.

While the spinach is cooking, peel and dice the onion. Seed and dice the bell pepper. Quarter the grape tomatoes. Dump these veggies into a large bowl.

If the spinach is especially wet, strain it well to get as much water out of it as possible. (Spinach that comes in a frozen brick to me seems wetter than spinach that comes in the bag. I use a lot of paper towels and squeeze the water out a handful at a time. It gets sloppy. Other times, I don’t drain it at all.) Dump it into the large bowl with the other veggies.

Pour both containers of egg whites into the veggies. Add feta, garlic, salt, pepper and seasoning. Stir well.

Using a 1/3 cup measuring cup, scoop the veggie and egg white mixture into the muffin pans. You can fill them about 3/4 full without worrying about overflow. It will look like mostly vegetables with just a little egg.

Bake them for 25 minutes or until set. Let them cool (they’ll shrink a bit), then put ’em in baggies 2-at-a-time for super easy breakfasts.

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