As I may have mentioned before, I love eggs. Just to recap, eggs are healthy, diabetic-friendly, full of protein and healthy fats, and just plain delicious. Here’s another idea for a healthy breakfast, lunch, or dinner – a “muffin” made with no flour or sugar. These are baked in the oven in a muffin pan. There are multiple variations on these muffins – you can add mushrooms, different cheeses, last night’s leftover vegetables, anything that sounds appealing.
- 12 large eggs
- 6 green onions, chopped, green and light green parts
- 8 ounces shredded parmesan cheese
- 8 ounces fresh baby spinach leaves, rinsed, dried, and chopped (or 10 ounces frozen spinach, thawed and squeezed dry)
- 6 bacon strips
- salt and pepper
- Heat oven to 350 degrees.
- Crack the eggs into a mixing bowl and stir. Add other ingredients and combine.
- Grease muffin tin or use later baking cups.
- Pour egg mixture into the muffin tins.
- Place in the oven for 15-20 minutes, until the “muffins” are beginning to brown on the top.
- Remove from oven and cool. The muffins will collapse slightly. Wrap individually and refrigerate. To warm, heat in the microwave for 30-60 seconds.
Now, a few more egg muffin ideas
- Brown some ground sausage (pork, chicken/apple, or turkey sausage). Add to eggs with some grated cheddar.
- For a Tex-Mex version, add sliced jalapenos and onions.
- For a Greek version, use feta cheese.
Remember, eggs are your friends! Virtually carb-free, they are the perfect breakfast or protein-packed snack. These individual servings are perfect for a grab-and-go meal. Don’t forget to subscribe for more great recipes and self-care ideas.