A lot of you know that I am trying to lose weight, and thus far, to no avail. This bothers me, but I'm still trying. I've exercised a lot more and I'm doing a little better with reducing my portion sizes. However, even though I haven't been losing weight, the most important thing is health.
I'm trying to find recipes that are yummy, but are better for me, and if they aren't low calorie, I try to make the fat a healthy fat, like olive or coconut oil. I would use avocado, but I'm allergic.
Last night, I made what I am calling "egg muffins".
Here's what you will need:
- 6 Eggs
- 1/2 cup Original Almond Milk
- 3-6 tbs. Extra Virgin Olive Oil
- 5 Strips of Bacon
- 1/3 cup of Shredded Cheese (I used Mozzarella)
After I did that, I greased a muffin tin with the olive oil. Honestly, I used too much oil my first time making these. You probably only need about 2 or 3 tbs. of olive oil, but I used about 5. The plus side to that is they came right out of the pan, but the downside was that they were way higher calorie than they needed to be. I'll know next time!
Grease 7 slots in the muffin tin with olive oil. Then, evenly distribute the whisked eggs into the 7 slots that you greased.
For the next step, you will cut up your bacon into smaller pieces and evenly distribute them into the egg mixture. The bacon will sink down a little bit and that's what you want it to do.
Then, take a pinch of shredded cheese and drop it into the mixture as well. Do this in every "muffin".
I stirred the cheese in a little bit. If the cheese sits on top, it's easier for it to burn.
Finally, preheat your oven to 350 degrees and let your egg muffins cook until firm and browning a little bit on top. If you are not sure if they are done, take them out of the oven and stick a toothpick in one of the muffins. If no yolk comes out on the toothpick, they are finished.
Let cool and enjoy!