- 6 Eggs
- 3 T. Heavy Cream
- 1 1/2 C. Shredded Cheese
- Chopped Onions, Mushrooms, Fresh Basil, Red Pepper and Prosciutto
- Salt and Pepper to taste
In a small bowl beat eggs and cream until well mixed. Add remaining ingredients and stir well. Scoop the mix into the red pepper halves. Be sure to scoop from the bottom of the bowl so that you get some of the heavier ingredients in each spoonful. I used a muffin pan to keep my peppers from tipping over. Sprinkle with a little additional cheese before placing in oven.
Bake at 350 for about 20 minutes or until eggs are no longer runny.
Preheat oven to 375 degrees. Cook bacon until done, but not crispy. Drain on paper towels and let cool. Remove all residual grease on bacon strips.
Spray muffin tin or individual small ramekins with nonstick cooking spray. Line each muffin cup with one piece of bacon. Use leftover small pieces in the bottom of each cup. Crack one egg into each cup. Add salt and pepper. Sprinkle each with cheese and minced herbs of your choice. Bake for 15-20 minutes, checking often for desired doneness.
Everyone in my family liked these. I prepared some without breaking the yolk and some were made with whisked eggs. My family preferred the whisked eggs, which puffed up nicely. My children thought the unbroken yolks had a strange consistency when baked.
Next time, I'm going to try a variation with spinach and mushrooms.
Sauté chopped onions in butter until transparent. Add julienned zucchini, salt and pepper to taste, and sauté until the majority of the moisture is gone. Sprinkle with parmesan cheese and gently stir until cheese is melted.
#1073 Julienne Peeler - $10.25
Use toaster to warm flatbread, butter, then cut the half in half again. Don't leave it in the toaster too long or it will get tough. Build your sandwich and enjoy!
I've started using White Cheaddar instead of yellow because I noticed that the prepackaged yellow cheeses all seemed to have food color added to them to make them yellow/orange. Why add chemicals if there is an easy alternative?
8g net carbs, all from the bread
Preheat oven to 400. Spread the ham, cheese and green chiles on the bottom of an 8" x 8" baking dish. In a bowl whisk the eggs, cream and spices. Pour over ham and cheese. Bake for about 40 minutes or until center is firm.
If you plan to eat it immediately let it rest for 10 minutes before cutting. It makes a HUGE difference in the texture of the dish!
To reheat, sprinkle with a little additional cheese and microwave for about 1 minute.
* I used Half and Half and cut into 6 pieces.
Net Carbs: 1.6g/slice
Somehow I aggrivated an old neck injury yesterday and was up most of the night because I couldn't get comfortable. The last thing I was in the mood for this morning was unloading the dishwasher and cooking something for breakfast, but I needed something in my stomach so I could take my pain medicine. A perfect morning for coffee and donuts, right? We all know that things we eat when we are in pain don't count! (If that were true I would be kicking kitchen cabinet every morning right before I grabbed the box of CocoKrispies....)
Rather than stand in the corner of the kitchen and stare at the dirty dishes while I ate, I forced myself to go sit out on the patio and enjoy it. Robins and Bluejays make much better breakfast companions than dirty dishes!
Old habits die hard. Sometimes not at all! For the great majority of my life I have been a toast-for-breakfast kind of gal. Eggs? Meh... This morning as I stood there having a staring contest with the carton of eggs, trying to convince myself it was a good choice, it dawned on me that eggs would taste SO much better with toast. The loaf sitting on the counter says each slice has half of my daily allowance of carbs. (I'm doing one more week at 25g/day.) The good news is that when I lifed up the loaf of bread to read the nutrition info I saw the bag of Flatouts that had been hiding under there. Hmmmm.... I wonder...? I took a half of the flatbread and threw it in the toaster. It worked perfectly! Today I stuck to adding just a little butter, but in the future I can see adding a little peanut butter or LC jelly or even cream cheese. If Flatout offers stock to the public I am going to go buy some!
Did you know that toast even has its own theme song? For those who have a slightly warped sense of humor, I invite you to listen to it. (it's not off-color, just silly).
Bored yet? I know I am. I might have to resort to eating leftovers for breakfast, or now that the weather will be getting warmer, protein shakes. Having too many choices is almost as bad as not enough.
I know that not everyone who reads this blog is a low-carber, so I decided to try to reduce the calories and fat without adding carbs. This is what I came up with:
1/2 Cup Whites Only
2T. Hatch Green Chiles (by far the best tasting brand! I'm sure my New-Mexicanian friends will agree.)
1/4 t. Cumin, salt, pepper
1/2 T. Butter (You could do a spray oil, but I don't like the taste)
1/4 Cup Shredded Cheese (You can use low-fat, but it usually has more carbs, so I didn't)
Mix egg whites and green chiles,cumin, salt and pepper and cook (without stirring) until almost firm . Flip and then sprinkle 1/2 of the cheese in the middle, fold in half and continue cooking to desired firmness. Sprinkle remaining cheese over top and extra pepper if desired.
Net Carbs: 3
By using less butter, egg whites only and less cheese the fat grams were cut by 11grams and roughly 130 calories. These are ballpark figures. For me the test will be if it keeps me as full as the fully leaded version :)