Egg McMufftin

The perfect high protein, low carb breakfast - The EGGToday was day one of my Atkins Diet, so I had to spend a little time making breakfast since I could not just grab a banana and go. I have been wanting to try out the eggs and bacon in a muffin tin recipe for a while now and what better time than when I am on a low carb high protein diet. Since it was my first time making them I made 3 just in case I screwed one up. Plus, for the sake of the photo, I thought 3 Egg McMufftins would balance out the look of the plate. I only ate 2 of them and half an avocado for a total of about 3.5 net carb breakfast. Making these little guys was so easy. They are pretty much idiot proof and they come out super cute! You could easily make a bunch of these for an army of people if necessary. Not that I have an army, since it is just the Hubs and me, but you never know. Someday I may have an army or maybe a football team and this recipe will come in handy.

Ingredients

  • 2 eggs
  • 2 pieces of bacon
  • 2 grape tomatoes (chopped)
  • 2 pieces of spinach (chopped)
  • salt and pepper to taste
  • 1/2 an avocado
  • Tabasco (optional)

Directions

  1. Preheat oven to 400 degrees F.
  2. Spray muffin tin with cooking spray.
  3. Cook bacon in the microwave for about 2 minutes and 15 seconds so it is almost fully cooked, but still bendable. Dab off excess grease and let bacon cool until you are able to handle it by hand.
  4. Wrap bacon pieces around the edge of the muffin tin.
  5. Put half spinach and half of the tomato in the bottom of the tin.
  6. Break one egg in each tin.
  7. Salt and pepper to taste and add the rest of the tomato and spinach on top.
  8. Cook on middle rack for 12-15 minutes depending on your desired yolk consistency.
  9. Serve immediately with avocado and Tabasco if you fancy.

The perfect high protein, low carb breakfast - The EGG

NOTES: You could also add cheese to this recipe or even add some other veggies if you like, such as onions, mushrooms or bell pepper. Try breaking your yolk and mixing all egg ingredients together in a separate bowl before adding to the muffin tin. This way they become little bacon wrapped omelets. Such a fun, cute and easy recipe.

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Breakfast Tacos

Delicious breakfast tacos done right - The EGGIf you live in Texas than you know all about the Tex-Mex staples… Breakfast Tacos and Queso. Sometimes they can even be served together, but both stand strong on their own. I have friends (ok one friend) who considers Queso a suitable meal for dinner… Her husband does not agree. Personally, I have an interesting relationship with both of these foods. Although I was not raised in Texas and did not arrive until I was 18, I still feel as though I have always known about them. It’s sort of similar to nobody every having the “sex” talk with me, I just always knew where babies came from… I’m weird I know. Anyway, when it came to Queso I was unaware of the geographic disconnect until my aunt came to visit me and was amazed at the thought of melted cheese in a bowl suitable for chip dipping. Like I said, I thought everyone just knew about it. I was further stunned when I went home for Christmas and my uncle brought Queso as an appetizer. I remember everyone crowding around in awe and him explaining how he mixed Velveeta and ground beef together to make a clogged artery waiting to happen. The only thing I could think of was, “Well fist of all you made it wrong… Where’s the Rotel?”  You wouldn’t think there was a way to screw up melted cheese, but trust me there is. Breakfast Tacos are definitely along the same lines. While the name is pretty descriptive (one would imagine its a tortilla filled scrambled eggs and such), it still is not common on the west coast and is definitely possible to do wrong. Texas is by far the best place to get Breakfast Tacos, specifically Maria’s Taco Express in Austin, but that’s just my humble opinion. I think I make a pretty mean breakfast taco as well, but again that’s just my not so HUMBLE opinion.

Ingredients

  • 2 Tablespoons Olive oil
  • 1 small white onion, finely chopped (color is not super important – use whatever you have on hand or prefer)
  • 1 jalapeño, stemmed, seeded, and finely chopped
  • 1 plum tomato, seeded, and finely chopped
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp. thinly sliced cilantro leaves
  • 8 eggs, lightly beaten
  • 6 slices of bacon (or whatever meat you choose, sausage, chorizo, etc.)
  • Avocado (optional)
  • Salsa/Hot Sauce (optional)
  • Cheese (optional)

Directions

  1. Cook bacon and chop bacon (I cook mine in the oven at 400 degrees – Add bacon to cold oven and cook for about 20 minutes)
  2. Heat oil in a 12″ skillet over medium-high heat. Add onion, jalapeño, and tomato, season with salt and pepper, and cook, stirring, until soft.
  3. Reduce heat a tad – (don’t want to burn the eggs)
  4. Add cilantro and chopped bacon to the egg mixture and add to the pan, folding eggs over in large curds occasionally, until cooked through.
  5. Serve on warm flour tortillas with plenty of fixings (avocado, salsa, hot sauce, cheese, cilantro, etc.)

NOTES: To warm tortillas perfectly wrap them in a damp dish towel and heat in the microwave for 3-4 minutes at 50%. 

EGG Signature

Garlic Lime Chicken with Cilantro Corn Relish

Garlic Lime ChickenIngredients

FOR THE MARINADE:
  • 2 boneless skinless chicken breasts
  • 4 whole garlic cloves (crushed)
  • 5 whole limes juiced (about ¼ Cup)
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
FOR THE RELISH:
  • 1 cup corn kernels (fresh or frozen)
  • 1 whole fresh jalapeno (seeded and chopped)
  • ¼ cup red bell pepper (diced)
  • ½ cup cilantro (chopped)
  • 1 avocado (cubed)
  • 1 whole lime, juiced (1 lime should give you about 2 tablespoons)
  • ½ teaspoon salt

Directions

  1. Pound the breasts thin for even grilling. To do this place a piece of plastic wrap over the chicken breast. Use the smooth side of the meat pounder to pound the piece thin.
  2. Place thinned chicken breasts in a large plastic storage bag. Combine marinade ingredients (lime juice, crushed garlic cloves, salt, and black pepper) and pour over chicken. Seal bag and marinate in refrigerator for several hours to overnight. (Personally I do not think you need to do it overnight. In fact I do mine for about 30 minutes to and hour and I think it is perfect.)
  3. Before grilling, combine all corn relish ingredients (corn kernels, chopped jalapeno, diced red bell pepper, cilantro, avocado, lime juice, and salt) in a medium bowl.
  4. Set grill to medium heat and cook chicken breasts about 4 to 6 minutes per side or until internal temperature reaches 170 degrees. Remove from grill and serve.
  5. For serving, spoon corn relish over each piece of chicken
  • Source: The Pioneer Woman
  • Recipe Yields: 2 servings (This recipe could be stretched to 3 but you will obviously have to add an additional chicken breast)

EGG Signature