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Old 05-19-2010, 12:58 PM   #1
kannne
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Dairy free fast breakfast

Hi

I am new here (and to low carb diets..)

Does anyone have any good advice on low carb dairy free breakfast? That I just can reheat in the microwave or eat cold? It is so busy in the morning that I don't have time to fry egg and bacon..

Please help..
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Old 05-19-2010, 01:30 PM   #2
Charski
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Hi, welcome aboard!

Here is a thread with nothing but breakfast ideas - some can definitely be made ahead and reheated. Just click on this link:

http://www.lowcarbfriends.com/bbs/re...acon-eggs.html

Also, if you LIKE bacon and eggs but don't want to take the time to cook bacon every morning - cook up a pound or two at a time (I do this in a foil-lined baking pan in the oven at 400* til done to my liking), let cool, then put into a ziploc and pop in the fridge or freezer. It only takes seconds to reheat it in the microwave, and you can scramble an egg quickly while the bacon gets ready!
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Last edited by Charski; 05-19-2010 at 01:31 PM..
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Old 05-19-2010, 01:50 PM   #3
MsWoods
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I cook meat/eggs for a week at a time and divide my meals out for the week. You can put in the fridge or freezer. I even do this with scrambled eggs. Grab a container and go in the a.m.

It's way easier/cleaner/less time consuming to cook 20 eggs at a time than each morning.
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Old 05-19-2010, 05:51 PM   #4
Beeb
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You can do Egg, Veggie and Bacon "Muffins Cups".

1 package (10 oz.) frozen chopped spinach
7 large eggs
4 slices of bacon, cooked and crumbled
3/4 cup shredded cheese
1/4 cup diced green bell peppers
1/4 cup diced onions
3 drops hot-pepper sauce (optional)

Microwave the spinach for 2 1/2 minutes on high. Drain the excess liquid.

Line a 12 cup muffin pan with foil baking cups. Spray the cups with cooking spray.

Combine the eggs, crumbled bacon, cheese, peppers, onions, and spinach in a bowl. Mix well. Divide evenly among the muffin cups. Bake at 350 degrees F for 20 minutes, until a knife inserted in the center comes out clean.

Muffin Cups can be frozen and reheated in the microwave. Any combination of appropriate vegetables and cheeses may be used.

Serves 6 at 2 muffins per serving.
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