Kim's Tex-Mex Egg Cups (South Beach Diet Friendly)

From: JasM.

On Sep 23, 2008

These are really good! I made two batches like ratherbeswimmin' did, one the recipe as you suggested for everyone else, and one with a few alterations for me - chopped green onions and chopped bell pepper instead of green chilies, and chopped deli ham instead of chicken. My family loved the original, and I loved the alt. version. Either way, happy tummies all round! 

From: Chef #460210

On Oct 27, 2007

I don't usually give five stars, but this deserves it. To make things easier, I used Egg Beaters Southwestern flavor, and omitted the green chilies, salt and pepper called for in the recipe. Even my four-year-old eats this, and it holds its taste pretty well over the course of a few days. Thanks!!

From: ratherbeswimmin'

On Sep 25, 2005

These are wonderful, Kim. Like little mini-quiches without the crust. Has a nice springy-sort of fluffy texture. I made two batches. One with plain Monterey Jack cheese and the other with Pepper Jack cheese. They do re-heat well after being stored in the refrigerator. Kids, husband, and I voted that we wanted to have these again. Thanks for sharing your recipe. Hope you and your family are safe and sound.

From: gammy in tx

On Feb 15, 2009

I'm so excited to find this recipe. A bunch of us are meeting for my daughter's 30th birthday this week-end and I think I'll make some of these and have ready for an easy, tasty breakfast. Thanks for sharing. I'll rate after the party week-end. BTW has anyone ever tried freezing these?