If you’re like me, you’re tired of eggs for breakfast, and you’ll try anything for a little variety. I found these yummy “Low-Carb Egg and Cheese Muffins” on Cheeseslave’s blog last month and have made them several times since. They make a great “breakfast to go”, being held in the hand easily, not messy, and easy to make in advance.
But I’m a girl that needs variety, people. Lots of variety. New recipe? Let’s figure out how to change it up even more! I replaced the bacon with shredded apple and the cheese with applesauce. And I poured it in a skillet in stead of individual muffin tins to make clean up easier. It made a moist, satisfying souffle with subtle sweetness and yummy apple flavor. It disguised the eggs well, and the kids and I ate the whole thing.
Are your kids so hungry first thing in the morning that they can’t wait for something to bake in the oven? The morning I made this, I blended up a yogurt-peach-coconut oil smoothie for all of us, and then made the souffle about an our later when we were all happy and awake enough to cook together.
Jesse and I agreed that the addition if a 1/4 to a 1/2 tsp. cinnamon would probably be yummy. Moments later he informed me that God had put cinnamon in his, and it was really good. So there you have it.
The public has not been well served by the recommendation that the long-standing custom of having one or two eggs for breakfast be discontinued and not more than two or three eggs per week be eaten – or worse, that the recently marketed “chemical egg” concoctions be substituted for the real thing! Eggs are a valuable food, providing excellent protein, vitamins and minerals. The cholesterol in them is balanced with sufficient lecithin to keep the cholesterol circulating in the blood and prevent it from depositing in the arteries. This is another instance showing the balance of whole, natural foods.
Emory W. Thurston, PhD Nutrition for Tots to Teens