Low-carb adventures: egg muffins!

A mini quiche made in a muffin pan.Breakfast has never been easy for me. I’m not one who can generally eat as soon as she gets up in the morning. I’ve had issues with feeling ill at the mere thought of eating so soon from waking, so often,  I’m not getting hungry until I’m on my way out the door to work in the morning, or by the time I get there. So, grabbing breakfast on the go is something really important to me.

I’ve been stopping at McDonald’s for McMuffins or Tim Horton’s for bagels, but both are not healthy choices. McD’s  is a no-brainer, but bagels are very high in carbs and sugar. I’ve been trying  to cut back on my breads/grains intake, so bagels are not the way to go. Well, I love omelets but couldn’t think of how to make one very portable until I got thinking about the muffin-sized meatloaves I have made and started poking around the net for some guidance on how to use that method for eggs. Here’s what I ended up doing…

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