I am not a big breakfast fan. I love breakfast food but I do not like to eat first thing in the morning. Give me two cups of good black coffee to slowly enjoy and I am happy. There might have been times that it’s noon and I forgot to eat! So, so many things bad about that. I know!!!
I think I have found one solution. I have been making these little breakfast bite/muffin things for the last few weeks and they are really good and super easy to make. I can pop one or two in the microwave for about 30 seconds or so to reheat and it’s good to go. They also store well in the fridge for 4 days.
They are lo carb (2 g.) and have a good amount of protein (18 g.). The Hubs and I are trying cut carbs since we have been home from Kauai. He is a type II diabetic and I am a carbaholic! I am trying to have healthy food available for us that is easy and quick. These are a win/win.
You can easily adjust this to add any thing that you have in your fridge. Veggies, cheese, proteins. Anything your taste desires. I did them with broccoli, mushrooms and shredded Mexican cheese last week. They were good but needed some punch. I used Tapatío on them after heating up. Perfect!
Let me know if you make them and any flavor combos you tried.
Asparagus Bacon Breakfast Bites
Makes 12 muffin/bites
Serving size: 2 muffins/bites
15 eggs – lightly beaten
10 uncooked asparagus spears – chopped into 1/2 inch pieces
3 slices of bacon – cooked and chopped
3/4 cup shredded parmesan cheese
Salt and pepper to taste
Preheat oven to 350°. Spray muffin pan with cooking spray.
Distribute chopped asparagus and chopped bacon evenly between each muffin tin.
Pour beaten eggs evenly into each muffin tin and top each one with 1 tablespoon of the parmesan.
Bake for 15-18 minutes until cooked through.
215 calories per serving (2 muffins)
6 WW Plus points per serving