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-   -   Grab-and-go breakfasts (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/786740-grab-go-breakfasts.html)

LiterateGriffin 10-17-2012 12:53 PM

Grab-and-go breakfasts
 
Breakfast is my "black beast". I don't do well if I skip it -- at all, on or off plan. BUT, I hate standing and cooking it first thing in the morning, AND I want something that's quick to consume.

As a result, I've had a decades-long love affair with fast-food breakfast sandwiches. Quick-grab, and I'm satisfied after. And at no point to I have to stand around the kitchen making scrambled eggs and sausage! (Obviously, these days I order them without the bread, but still.)

Well, last week, a friend (who's just decided to start college again) was talking about her time-management assignment for Freshman Seminar. And she mentioned, in passing, "Of course I do baked eggs and freezer-meals." BAKED EGGS? What's that?

"Basically, take a muffin tin, grease it like crazy, crack an egg in each one, and bake. I can't believe you haven't heard of 'em!"

So I did them this week, to make "Egg Mom-Muffins" for my son, who has to catch his school-bus at 6:30 am. I broke a dozen eggs into a bowl, added cream and spices, beat them, and then portioned them out into muffin tins (mine holds 12, hence the dozen eggs), and baked at 325 for 20 minutes.

I seriously spent almost 3 minutes working. They popped RIGHT out of the tins. They work perfectly for his sandwiches, but I'm thinking of dicing some ham into them next time, and using them for ME, as well.

Anyway, I know a lot of folks -- like me -- struggle with breakfast, and want something quick and easy. This was SUCH a breeze, I wanted to share!

1233214234 10-17-2012 01:03 PM

You might also be interested in the one minute microwave muffin recipe, or bullet-proof coffee (my favorite)

KittyMcKnitty 10-17-2012 01:28 PM

Forget breakfast, I'm making these to use for lunch or dinner, since I usually eat my eggs later in the day.

What did you grease the muffin tin with? How much cream and what spices? Man, this is a good idea.

pooticus 10-17-2012 02:26 PM

Good for you! I also make em that way without beating them up. And use them like a hard poached egg. I make up Dottie's Southern Biscuit recipe with my tweaks and make BOBs (Breakfast on a Biscuit) and wrap each one separately. I make up 12 at a time. Then I take and nuke one and boom! Breakfast.

I also make my homemade Low Carb Tortillas (0.8g net carbs per tortilla) and make breakfast tacos of any and every persuasion. Wrap separately and freeze them. Then pull one out and there you go. Breakfast!

Of course, theres always the egg muffins or individual quiches that you make in a muffin tin as well as non-traditional breakfast food too... I make Pork and Chicken Egg Foo Youngs in muffin tins and freeze those too sometimes!

Great for you for figuring things out girl!!!

LiterateGriffin 10-17-2012 02:29 PM

I greased it with cold butter, and left a little visible piece in the bottom of each tin, because I REALLY didn't want them to stick.

I always add basil and parsley to my eggs, with a touch of salt. I didn't measure the cream: Maybe 1/4 cup for the dozen eggs?

Each tin was about 1/2 full when I put it in the oven. The eggs rose, well over the top, and then collapsed again.

I'm gonna play with these -- both for sandwiches for my family, and sandwich-free, for me.

LiterateGriffin 10-17-2012 02:32 PM

Quote:

Originally Posted by pooticus (Post 16022309)
Good for you! I also make em that way without beating them up. And use them like a hard poached egg. I make up Dottie's Southern Biscuit recipe with my tweaks and make BOBs (Breakfast on a Biscuit) and wrap each one separately. I make up 12 at a time. Then I take and nuke one and boom! Breakfast.

Yup -- that's what I'm doing. Make a dozen at a time, wrap 'em, and nuke for breakfast.

So tell me about this biscuit recipe?

pooticus 10-17-2012 02:41 PM

This is Dottie's Biscuit Thread. It's an AMAZING thread!!!

Also, I put a couple slices of Canadian Bacon or Ham in the bottom of the cup, then add the egg and cheese and it's already layered for your BOB without having to layer them later! Eat it by itself and it's a self contained egg cup or egg muffin.

LiterateGriffin 10-17-2012 02:55 PM

Huh! :) Will have to give it a try! Might make hubby VERY happy (so long as I don't tell him it was nuked).

My mornings are officially insane these days -- son to bus stop by 6:30 (It's 3 miles from here, so I have to drive), then hubby to work by 8 -- so it's really about impossible for me to cook -- let alone eat -- a "normal" breakfast, like I was doing before the move here. I DON'T want to start grabbing fast-food again, so stuff like this in my "arsenal" is a super-good thing!

pooticus 10-17-2012 03:45 PM

I nuke mine, then pop it in the toaster oven so it get's a little toasty on the outside. Makes it very convincingly biscuitish!

I also use a combination now of coconut flour, oat fiber, and pork rind crumbs along with my other tweaks you can see in the thread. Improves the texture in my opinion.

spoiltmomof2 10-17-2012 03:46 PM

You could add anything to these! I bet they would be really good with some cheese and diced bacon:)

smileyface 10-17-2012 04:52 PM

This sounds like a great idea. I hate when I miss breakfast too. And I just have to take care of myself ! Ever since I developed thyroid problems I have been very lazy in fixing breakfast. And I like eating breakfast. Going to try this tomorrow morning. Thanks !!

Deanna
:hiya:

Charski 10-17-2012 05:29 PM

Another "grab and go" that doesn't take too much time - Scotch eggs. Hardboil, cool, and peel 5 eggs. Take a tube of your favorite flavor Jimmie Dean or similar sausage. Portion into 5 balls. Flatten each ball into sort of an egg shape, put one HB egg in the middle (kinda match the shape!) then press the sausage evenly around the HB egg. You can roll this in a mixture of green can Parm and crushed pork rinds, if you want to, but you don't have to. Bake them at 400* til the sausage is done, about 15 to 20 minutes. Let cool. They're good right from the fridge, or room temp, or rewarmed in the MW if you want. You can dip in mustard, Ranch or bleu cheese dressing, chipotle mayo, or nothing at all!

They're really good and easy. Buy two rolls of sausage and make a double batch!

LiterateGriffin 10-17-2012 06:10 PM

OMG, that's awesome... I used to eat that in a pub in Sacramento...

Thing is, right now, the thought of peeling a bunch of boiled eggs sounds like a major pain. lol But I'll keep it in mind for another time! :D

Charski 10-17-2012 09:50 PM

Quote:

Originally Posted by LiterateGriffin (Post 16022749)
OMG, that's awesome... I used to eat that in a pub in Sacramento...

Thing is, right now, the thought of peeling a bunch of boiled eggs sounds like a major pain. lol But I'll keep it in mind for another time! :D

If you have Costco or Trader Joe's nearby - you may be able to find HB peeled eggs - I get them at Costco, IIRC it's two dozen, packed 4 to a blister pack - they last a long time, til you open them anyway!

And they're PERFECT boiled eggs too - no green, no divots from trying to peel them. At "my" Costco they're in the refrig section near the regular eggs in the shell.

KittyMcKnitty 10-17-2012 10:08 PM

Quote:

Originally Posted by LiterateGriffin (Post 16022749)
OMG, that's awesome... I used to eat that in a pub in Sacramento...

Thing is, right now, the thought of peeling a bunch of boiled eggs sounds like a major pain. lol But I'll keep it in mind for another time! :D

A friend of mine got one of those "as seen on TV" Eggies things. I thought it was insanely stupid, but she thinks it's great. You crack the eggs into these plastic things and then boil them, then you un-screw the plastic thingies to get them out. It's a little silly, but there's no pealing.

rosethorns 10-18-2012 07:07 AM

My DH loves that egg thingy. You canget them at walmart.

millergirl1976 10-18-2012 10:58 AM

I make these sometimes for my weekly breakfasts- beat together your eggs and whatever other fillings you want (protein, veggies, spices, cheese), pour in to muffin tins and bake until set. My husband calls them mini omelettes.

Heheher 10-18-2012 01:49 PM

Spray the pan, place a slice of Canadian bacon in the bottom crack the egg inside and bake. Pop right out and are wonderful.

ohiocat 10-21-2012 02:08 PM

We make egg-muffins which sound like your original post. We brown a half pound of sausage and divide it among the greased muffin cups. Top with any chopped veggies you like (onions, pepper and mushrooms are naturals) top with a little cheese then beat 8 eggs with a little heavy cream and some salt and pepper and pour into the cups and bake.

The trick is to let them cool for a few minutes but then remove them from the muffin tin before they cool all the way or they stick. Tastes like an omette. My hubby likes them a lot, but I honestly prefer plan ordinary scrambled eggs.

MiRedkitty 10-21-2012 05:54 PM

If you don't have a problem with low carb wraps or Joseph's Lavash bread, you could cook up a bunch of bacon or ground sausage and wrap with a little shredded cheese...nuke for about 30 seconds and you're good to go! You can make ahead (un-nuked) and wrap in plastic wrap. All you need to do is unwrap, wrap in a paper towek and nuke.

Pizza mini-muffins...chop pepperoni slices, place in mini muffin pan, add shredded mozzerella cheese or cheddar, add egg and bake at 350 for about 20 min. A little green onion is good too.

For a sweeter treat, make ahead cinnamon "mini danish" - 8 eggs, 1/2 cup cottage cheese, 2 tsp cinnamon and 8 pkts splenda. Spray muffin tin well. Bake 350 for about 20 min.

MiRedkitty 10-21-2012 06:21 PM

Oh! Oooo, Oooo, Oooo! Cream Cheese Muffins! I tried them with 2 frozen cherries in each mini muffin and they were TO DIE FOR! There's a huge thread for this one.

dansamy 10-21-2012 06:59 PM

Quote:

Originally Posted by pooticus (Post 16022309)
I also make my homemade Low Carb Tortillas (0.8g net carbs per tortilla) and make breakfast tacos of any and every persuasion. Wrap separately and freeze them. Then pull one out and there you go. Breakfast!

I need this recipe!

zipp2play 10-24-2012 11:26 AM

My DH makes these ham pockets in the oven and they are super easy to merely heat up and go. He uses muffin tins with deli ham as the base, then puts scrambed egg (not cooked) in it, tops with cheese and bakes them. It is DELICIOUS! My kids gobble them up too! Really easy to leave in frig and heat and go!

zipp2play 10-24-2012 11:27 AM

If you eat strawberries, I often eat cottage cheese/strawberries with splenda. Tastes like a dessert treat for breakfast.

Brendajm 10-25-2012 03:40 AM

I am super lazy these days. I hate washing out muffin tins. So I sometimes layer a 9x13 baking dish with ham, top with whisked eggs and what ever else you might like and then I bake Then I cut it up in squares for egg sandwiches..I like that the egg part is flatter. They are too thick in a muffin tin for me. I will be putting this on my Paleo bread bagels.

LiterateGriffin 10-25-2012 06:44 PM

Not sure if I have a baking pan yet. ~sigh~ Still furnishing my kitchen. WOULD make it "shorter", though, for the family members getting it in a bun.

Still, anything that makes breakfast fast in the morning is welcome! :up:

Okie Joe 10-25-2012 07:15 PM

I make scotch eggs with hard poached eggs so I do not have to go through the issue of peeling. Plus for me they are easier to handle having more of a flat shape versus the oval of a boiled egg.

alonewithyou 10-26-2012 05:31 AM

How about making granola/protein like bars? Or a smoothie the night before. Or perhaps oopsies with a lot of nice cheese and peppers on top, I love those! Like mentioned, cottage cheese with sf jam, berries, some hwc, some nuts ++ whatever your fantasy tells you basically!

Stardust 10-26-2012 05:47 AM

When you make these egg based things for re-heating, do you keep them in the fridge? How many days are they good for?

pooticus 10-26-2012 06:59 AM

Stardust, I freeze my sandwiches and tacos. Then pull one out for brekky when I need it.


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