South Beach Scrambled Eggs Food

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

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.

PERFECT SCRAMBLED EGGS

Steps:

• Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
• TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
• Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
• Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
• Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.

SOUTH BEACH SCRAMBLED EGGS

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.

SOUTH BEACH BREAKFAST SCRAMBLE (PHASE 1)

Steps:

• Heat skillet to med-high heat.
• Cook bacon, onions, and peppers until tender.
• While bacon is cooking stir seasoning and cheese into egg mixture.
• When bacon is done stire in egg mixture until eggs are scrambled.
• Add different vegetables to mix it up!

SOUTH-OF-THE-BORDER SCRAMBLED EGGS

Steps:

• Lightly beat eggs with milk; add tortilla chips. Let stand for 15 minutes. In a large skillet, saute ham, onion and green pepper in butter. Add egg mixture and cook over medium heat, stirring occasionally, until eggs are set. Remove from the heat; gently stir in cheese and tomato. Serve in the skillet or transfer to a warm serving platter. Top with sour cream and taco sauce.

SOUTH BEACH DIET BAKED EGGS

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.