Wednesday, March 20, 2013
This recipe is from vickislowcarbkitchen.com
(Vicki’s Low Carb Kitchen.com)
4-6 oz. Meat of choice (bacon, sausage, ham, ground meat etc)
1-2 cups chopped or shredded veggies (broccoli slaw, squash, onions, pepper or other veggies of choice)
1/2cup of cheese (any cheese you like)
Sauté until meat browns and veggies are tender. Divide between two microwaveable freezer-to-oven bowls with lids. Top with the cheese.
Wipe out skillet and add a little butter or coconut oil
Scramble eggs with a bit of cream if you like them fluffy. Season to taste
Split the eggs between the two bowls. Allow to cool completely before putting on the lid or you will have watery eggs.
“Note: If you will be storing these in for more than a few days, I'd suggest you freeze them until you need them. Also I find that placing a folded paper towel on top of the eggs before placing in the fridge. It helps keep condensation for creating watery eggs. If you will be carrying these to work, those disposable forks you buy for picnics fit wonderfully inside the Ziploc throw away bowls so you don't have to worry about losing a piece of your flatware. I just toss it back in the bowl, bring it home, and wash. Then it's ready for the next one.”