If you spend any time on facebook at all, you may have noticed a steady flow of “Tasty” recipe videos coming out. And boy they DO look TASTY! I Recently they made a yummy breakfast recipe called “Cheesy Bacon Wrapped Egg Cups”. If you have seen the video, I bet you can agree it’s tempting to quit the low carb eating and bake some of these up. Well, the good news is I have found a way to make this into a tasty low carb breakfast meal. This recipe makes about six cups, which is great for food prep for the week. Just heat one up in the morning for 30 seconds and your out the door with a high protein low carb breakfast to go!
If you are trying to go low carb AND watch the fat and cholesterol, I have a solution for that too!
- 1/2 pound Sausage
- 6 slices bacon
- 1/2 dozen eggs
- 1/3 cup cheese
- salt and pepper
- 1 diced green onion
Net Carbs per cup: 2 carbs
For the lower fat/cholesterol version of this low carb breakfast, Try using Bell pepper as the bottom and turkey bacon for the wrap!
Lightly spray a muffin tin with non stick spray. Make 6 small flat sausage patties and cook until done. Drain the grease. (If you are making the lower fat version, cut up some bell pepper squares and saute them in a pan for 5 minutes. Cook the bacon until done. Drain the grease (or save it in a jar if you’d like). Layer sausage patties on the bottom of each tin.You can tear off small pieces to make them fit…so you have a nice flat surface for the cup.
Wrap each muffin hole with cooked bacon (or turkey bacon). Sprinkle a little shredded cheese, then crack an egg over each sausage patty. Add a shake of salt and pepper to each cup. It is okay if the bacon does not lie completely flat. Allowing some of the egg to drip down the patty works too.
Bake at 400 degrees for 15 minutes. Let cool for 5 minutes and garnish with diced green onions.