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Breakfast Bowls

Wednesday, March 20, 2013

This recipe is from vickislowcarbkitchen.com

BREAKFAST BOWLS
(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)
3 eggs
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.”

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Member Comments About This Blog Post
  • v WOUBBIE
    Sounds delish! You got me thinking - I need to find a good crockpot-overnight breakfast recipe. Our mornings are total havoc now that we're trying to get breakfast AND lunch put together on the fly.
    1165 days ago
  • v 100LBLIGHTER
    sounds yummy... emoticon
    1166 days ago
  • v LJOYCE55
    At first I thought this was going to be one serviing and I was trying to figure out how many calories were in it. Sounds like you make a lot of these.
    1166 days ago
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