Baked Breakfast Eggs! It's What's for Breakfast!

Friday, January 2, 2015




Most mornings I am up and out the door by 5am. Yup, there is one of those, despite what my 15 year old thinks. And because it could be 4-6 hours before I get a break it's imperative that I get a good breakfast to start my day. Of course, this is complicated by the fact that I have Hashimoto's, an autoimmune disease that makes anything with gluten a ticking time bomb. Because of this, I find that if I limit the bread intake to one time a day, minimally, I'm good (for now). But I still need that protein to keep me going.

Stopping at the local Dunkin Donuts has been my mainstay. I can get a hot breakfast quick and they open at 5am. All the things I need, except most of their options contain gluten and are more than I want calorie-wise. This complicated matters until I found a recipe for baked eggs!

Yup! baked. And they are easy. I can cook them ahead and even freeze them if I want to. They are cooked with a cooking spray instead of butter, cutting down on the fat and I can slip them onto my own gluten-free bread or a thin English muffin. Even the son likes them.

Baked Breakfast Eggs
 
Eggs, however many you want to cook
Muffin tin
Cooking spray
 
That's it. All it takes (besides an oven, of course!)
Preheat oven to 350 and spray muffin tin with cooking spray
Crack eggs and put in each cup, or scramble and add spices for more flavor.
Add salt and pepper, as needed.
Cook 10-15, depending on how you like your eggs.

So easy, so good... and a great alternative for a quick breakfast!
Enjoy!



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