1. Omelette Stuffed Peppers:
Ingredients- 2 bell peppers, halved and seeds removed, 8 eggs lightly beaten, 1/4 cc- milk, 4 slices bacon, cooked and crumbled, 1 cc- shredded cheddar, 2 tbsp-finely chopped chives, plus more for garnish, Kosher salt, Freshly cracked black pepper.
Nutrition Information: Calories- 1554, Fat-120 g, saturated fat- 49 g, Trans fat-2 g, Cholesterol-1478 mg, Sodium-2048 mg, Carbohydrates-19 g, Fiber-6 g, Sugar-16 g, Protein-90 g, vitamin D-9 mcg, Calcium-1064 mg, Iron-8 mg, Potassium-1426 mg.
Directions:
Step 1
Preheat oven to 400°. Place peppers cut side up in a large baking dish. Add a little water to the dish and bake peppers for 5 minutes.
Step 2
Meanwhile, beat together eggs and milk. Stir in bacon, cheese, and chives and season with salt and pepper.
Step 3
When the peppers are done baking, pour egg mixture into the peppers. Place back in the oven and bake 35 to 40 minutes more, until eggs are set. Garnish with more chives and serve.
Ham & Cheese Egg Cups:
This low-carb breakfast comes together in no time—seriously, they're ready in less than 30 minutes!
How long should I cook the eggs?
If you like your yolks super runny, you'll want to pull them around the 10 to 12 minute mark. They will need to cool for a bit in the muffin tin before you can remove them (they'll be HOT), and during these few minutes, the eggs will continue to cook.
Do I need a muffin tin to make these?
Yes! That's the only piece of equipment necessary for this recipe.
Can I sub in another type of meat?
Totally. Sliced deli turkey works in the recipe, as does salami. (If you go with salami, you'll need more than one slice to help cup the egg. Head here for the recipe.)
How else can I change these up?
We sprinkle the ham with a little shredded cheddar, but feel free to swap in your favorite type of cheese. Gruyère, Parmesan, or pepper jack will all work well. You can also sprinkle the tops with different herbs like cilantro or sliced green onions.
Ingredients: Cooking spray, for pan, 12 slices ham, 1 cc- shredded cheddar, 12- large eggs, Kosher salt, Freshly ground black pepper, chopped fresh parsley, for garnish.
Nutrition Information Per Serving (Serves 12) : Calories-166, Fat-11 g, saturated fat-4 g, Trans fat-0 g, Cholesterol-212 mg, Sodium-453 mg, Carbohydrates- 2 g, Fiber-0 g, Sugar- 0 g, Protein- 13 g, vitamin D- 1 mcg, Calcium-101 mg, Iron-1 mg, Potassium-165 mg.
Directions:
Step 1
Preheat oven to 400º and grease a 12-cup muffin tin with cooking spray. Line each cup with a slice of ham and sprinkle with cheddar. Crack an egg into each ham cup and season with salt and pepper.
Step 2
Bake until eggs are cooked through, 12 to 15 minutes (depending on how runny you like your yolks).
Step 3
Garnish with parsley and serve.
Brussels Sprouts Hash:
Ingredients- 6 slices bacon, cut into 1" pieces, 1/2 onion chopped, 1 lb- Brussels sprouts, trimmed and quartered, Kosher salt, Freshly ground black pepper, 1/4 tsp.-crushed red pepper flakes, 2 cloves garlic minced, 4 large eggs.
Nutrition Information
Per Serving (Serves 4): Calories-312, Fat-22 g, saturated fat-7 g, Trans fat-0 g, Cholesterol-215 mg, Sodium-523 mg, Carbohydrates- 9 g, Fiber- 5g, Sugar- 4 g,Protein-16 g, vitamin D- 1 mcg, Calcium- 87 mg, Iron-3 mg, Potassium-635 mg
Directions:
Step 1
In a large skillet over medium heat, cook bacon until crispy. Turn off heat and transfer bacon to a paper towel-lined plate. Drain all but about 1 tablespoon bacon fat.
Step 2
Turn heat back to medium and add onion and Brussels sprouts to the skillet. Cook, stirring occasionally, until vegetables begin to soften and turn golden. Season with salt, pepper, and red pepper flakes.
Step 3
Add 2 tablespoons of water and cover the skillet. Cook until Brussels sprouts are tender and water has evaporated, about 5 minutes. (If all the water evaporates before the Brussels sprouts are tender, add more water to the skillet and cover for a couple of minutes more.) Add garlic to skillet and cook until fragrant, 1 minute.
Step 4
Using a wooden spoon, make four holes in the hash to reveal the bottom of the skillet. Crack an egg into each hole and season each egg with salt and pepper. Replace lid and cook until eggs are cooked to your liking, about 5 minutes for a just runny egg.
Step 5
Sprinkle cooked bacon bits over the entire skillet and serve warm.
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