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Diabetic Egg Cups

Bacon & Egg Muffins - Diabetic Foodie

Bacon & Egg Muffins - Diabetic Foodie

You are here: Home / Breakfast / Bacon & Egg Muffins How great would it be on a weekday morning to pamper yourself with a nice, fluffy omelet containing bits of bacon, green pepper, and onion plus gooey cheddar cheese? Since thats probably not going to happen, make up a batch of these Bacon & Egg Muffins on Sunday and reheat them in the microwave for a quick breakfast during the work week. If you dont have turkey bacon, use chicken or turkey sausage or chunks of Canadian bacon. Use any type of peppers you like or throw in some mushrooms instead. I have an EarthBox currently overachieving in the banana pepper department at the moment, so I used banana peppers in my muffins. I also happen to think mushrooms are evil, so I wont use them myself. These muffins are a good source of Protein, Phosphorus, Selenium and Vitamin C, but they are a bit high in Saturated Fat and Cholesterol. If you are watching your intake of fat and cholesterol, use an egg substitue such as Egg Beaters and/or reduced-fat cheese. Slice bacon lengthwise in half, then crosswise into thin strips. Cook bacon together with green pepper, banana pepper, and onion over medium-high heat until bacon is crisp and vegetables are soft. Remove from heat and let cool slightly. Preheat oven to 350F. Spray 6-cup muffin pan with nonstick spray. Whisk eggs together with milk. Pour into 6 muffin cups. Add of the bacon mixture to each cup. Top each with of the cheese. Bake for about 20 minutes or until egg is set. Time-saving tip: Chop bacon, onions, and peppers and cook them ahead of time. Refrigerate until it's time to make the muffins. Calories:158 Fat:11g Saturated fat:5g Carbohydrates:3g Sugar:2g Sodium:358mg Fiber:1g Protein:11g Cholesterol:171mg Continue reading >>

Eggy Breakfast Cups | Gestational Diabetes Recipes

Eggy Breakfast Cups | Gestational Diabetes Recipes

Lisa said: Hi Hazeline. Good on your for making an impact with your BGLs... Read More Lisa said: Hi Jessica thanks for sharing your experience... Read More Lisa said: Hi Kandice. This is a store-bought bar and is an Australian example of a packaged snack that works within the GDM diet recommendations... Read More Lisa said: So glad you found us! And best wishes with your pregnancy... Read More Jess Thomson said: Hi there , thank you for the great information i have just been diagnosed with Gestational Diabetes and i wont be seeing my specialist till nxt week and im freaking out... Read More Eggy Breakfast Cups are delicious fresh out of the oven or great for brunch picnics. Check out the combinations below or simply use what you have left in the fridge. (Main carbohydrate containing ingredients are listed in bold.) 6 eggs, lightly beaten (Makes approximately 8 10) 20g/ ~0.5 oz (or a sprinkling) Parmesan cheese 4 asparagus spears, lightly blanched, cut into small sections 1 bacon rasher, trimmed of all fat, cooked and cut into small pieces (optional) 100g/ 3.5 oz red capsicum, cut into small pieces 1 bacon rasher, trimmed of all fat, cooked andcut into small pieces (optional) 5 button mushrooms, sliced, lightly pan-fried 100g/ 3.5 oz fresh or frozen spinach, added to mushrooms and slightly wilted 20g/ ~0.5 oz (or a sprinkling) Parmesan cheese Preheat oven to 160C/ 140C fan-forced/ 400F. Whisk eggs and spoon into the cups of a non-stick or lightly greased muffin pan. Distribute your combination of filler ingredients amongst each muffin cup (but avoid overfilling as theyll rise and run over the edges). Sprinkle with cheese (optional) and bake for around 10 12 minutes until egg is cooked through and fluffy. Serving suggestions: Toast (for carbs) or salad. Continue reading >>

Healthy Egg Muffins With Turkey Bacon

Healthy Egg Muffins With Turkey Bacon

These healthy egg muffins with turkey bacon take hardly any effort to make, taste amazing, and can be stored and reheated the next day. What more could you wish for in a recipe? I originally made these little turkey bacon egg cups for breakfast, but they are quickly becoming one of my favorite snacks as well. IWe used to always bring a bag of hard-boiled eggs if I was traveling or going on a long road trip, but now I just bring a few egg muffins instead. Dont get me wrong, I do enjoy my hard-boiled eggs, but the addition of vegetables and turkey bacon just takes the flavors to a whole new level. How to make Healthy Egg Muffins with Turkey Bacon Its super easy! The only special piece of equipment you need is a muffin pan or some individual muffin forms. You can see exactly how I make the muffins in this video or follow the step-by-step instructions below: Step 1: Coat the muffin pan with a little oil or cooking spray. This will make it MUCH easier to get the egg muffins out of the pan. Step 2: Place a piece of turkey bacon around the inside of each muffin form. The first time I made these egg muffins, I didnt include the turkey bacon. They tasted great, so, if you want to keep the calories to an absolute minimum, you can definitely skip the bacon. However, we all know that bacon makes everything better, right? The turkey bacon also adds that little bit of extra saltiness that eggs need, so I always include it. Good turkey bacon is relatively low in fat and high in protein, so its perfectly fine for a healthy fitness recipe. Step 3:Chop onions, jalapeno, and garlic finely and saut for a few minutes until the onions are translucent. Place in the muffin forms along with a bit of spinach, bell pepper, and small pieces of turkey sausage. Step 4: Whisk together eggs, egg whit Continue reading >>

Healthy Paleo Breakfast Egg Muffins Recipe Low Carb

Healthy Paleo Breakfast Egg Muffins Recipe Low Carb

Before jumping to the recipe card, don't miss the HELPFUL RECIPE TIPS in the post! I hope you'll find them useful and will love this low carb recipe! YAY, YOU'RE IN! Here's how to get your freebie: Check your email for a confirmation link. Add [emailprotected] to your email contacts so that you don't miss it. After you confirm, you'll receive a link to the Members Area where you can download the book! If you use gmail, drag the welcome email to your Priority Inbox so you won't miss future freebies. FREE LOW CARB RECIPES EBOOK + RESOURCE LIBRARY Join 100,000+ newsletter subscribers for free access + new recipes 3x/week! Yes, subscribe to the newsletter & send my freebie via email! This post may contain affiliate links, which help keep this content free. ( Full disclosure ) The timing for a paleo breakfast egg muffins recipe couldnt be any better. And, Im excited to share my favorite way to make baked eggs in a muffin tin! Its super easy and amajor time saver for busy people. Somehow I missed mentioning this, but my maternity leave ended almost two weeks ago! I have truly enjoyed staying home with my new baby, but I must admit, the adult interaction has been refreshing. With a two-and-a-half-year-oldand an almost-four-month-old, I dont have much time to spare. Add on a full-time job and a full-time blog,and you can see why I feel like Im going crazy at times! (Case in point:Ive been interrupted three times since I started writing this post.) I see what people mean now when they say going back to work can sometimes be more relaxing than the weekend. Getting used to packing food to gohas been an adjustment with my return to work. While I was home, I had gotten used to being able to just grab whatever from the fridge. Now that Im back in the office, I need more portable low Continue reading >>

Breakfast Egg Muffins

Breakfast Egg Muffins

These Breakfast Egg Muffins are loaded with all your breakfast favorites!Perfect for busy mornings, weekend brunch, or even holidays.these egg muffins come together quickly and are sure to be a hit! I partnered with Pick n Save to bring you this recipe.Thank you for supporting the brands that make Lemon TreeDwelling possible! Ive never really been much of a morning person. Which, as a mom, is an interesting place to be. Becausemy kids, like most kids, are early risers. MeaningIm regularlytrying to convince them to give me just a little more time in bed. Andbelieveit or not, up to this point my convincing has actually worked.But this year? Its all different. Because this year I have a middle schooler, whos up every morning before 6 am. And even though shes fairly self sufficient, she is only eleven.And so shes been waking me up.daily.to help her pack a lunch. I know, I know. Ive been spoiled all these years. And Im not really complaining..because she is, after all, only eleven. And ever since I started making these Breakfast Egg Muffins? Shes been taking care of everything besides her lunch. Clearly these Breakfast Egg Muffins are the BEST decision Ive made in a long time. I can make a batch or two on Sunday night, and theyll last us the whole week! Theyre the perfect grab & go breakfast.anda breakfast I feel GREAT about feeding my kids. Not only are they super delicious and protein-packed, but when theyre made with Simple Truth products from Pick n Save , I know my kids are getting all the good stuff without any of the bad. Ive fallen in love with the Simple Truth line, andonce you try it, Im sure you will too! Just like these Breakfast Egg Muffins. Once you try them,theres no way to NOT love them. Theyre quick, easy, and so flavorful. And you know what? Theyre honestl Continue reading >>

Avocado Breakfast Muffins | California Avocado

Avocado Breakfast Muffins | California Avocado

Spray a standard-sized non-stick mini muffin tin with cooking spray. In a medium-sized bowl, combine tomatoes, spinach, avocado, salt, pepper and optional chipotle seasoning. Spoon two tablespoons of vegetable and avocado mixture into each mini muffin cup. Beat eggs and egg whites together in a separate bowl. Pour eggs over the vegetables until about a little more than three-quarters full. Bake for about 20 minutes, or until eggs spring back to the touch. *Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. Calories 90; Total Fat 7 g (Sat 1.5 g, Trans 0 g, Poly 1 g, Mono 4 g); Cholesterol 75 mg; Sodium 140 mg; Potassium 270 mg; Total Carbohydrates 4 g; Dietary Fiber 2 g; Total Sugars <1 g; Protein 4 g; Vitamin A 863 IU; Vitamin C 8 mg; Calcium 34 mg; Iron 1 mg; Vitamin D 17 IU; Folate 50 mcg; Omega 3 Fatty Acid 0.06 g % Daily Value*: Total Fat 11%; Vitamin A 15%; Vitamin C 15%; Calcium 4%; Iron 4% *Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Bonnie Taub-Dix is a registered dietitian and the award-winning author of, Read It Before You Eat It (Plume), and owner of BTD Nutrition Consultants, LLC. She is a motivational speaker, freelance journalist and media spokesperson whose messages are laced with her passion as a foodie, her wit and wisdom, and her realistic guidance without gimmicks.Bonnie has conducted thousands of interviews for all forms of media including television and radio shows and print and online sources such as CNN, CBS Early Show, ABCs Good Morning America, TODAY, Anderson Cooper 360, Martha Stewart Radio, The New York Times and The Washington Post, as well as a variety of national magazines. She is an advisor to global corporations, f Continue reading >>

Loaded Egg Muffins | Everydaydiabeticrecipes.com

Loaded Egg Muffins | Everydaydiabeticrecipes.com

Must-Have Recipes for a Potluck: 30 Diabetic Desserts, Salads, Appetizers & More With this FREE eCookbook filled with recipes for desserts, diabetic salads, diabetic appetizers, and more, you're all ready to enjoy some good eats with even better company! Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy You must be logged in to add a private note. Login | Register We are adding the recipe to your Recipe Box. You must be logged in to add a recipe. Login | Register If your mornings are always a little rushed, then you're going to want to bake up these Loaded Egg Muffins. You can make 'em at the start of the week, store 'em in the fridge, and just reheat them when you're ready to eat. It's the perfect, low-carb, protein-packed breakfast for busy folks! 3 breakfast turkey sausage links, cooked according to package directions 1/4 cup reduced-fat shredded Cheddar cheese Preheat oven to 350 degrees F. Coat 6 muffin cups with cooking spray. Cut sausage into 1/2-inch pieces. Set aside. In a large bowl, whisk together egg whites, eggs, milk, and pepper. Stir in broccoli; mix well. Pour egg mixture evenly into muffin cups. Place sausage into each muffin cup, and sprinkle with cheese. Bake for 20 minutes, or until muffins are firm in center. Remove from oven and gently go round each egg with a knife. Serve immediately. Continue reading >>

Muffin Tin Omelets - Taking Control Of Your Diabetes

Muffin Tin Omelets - Taking Control Of Your Diabetes

By Sarah Severance on September 11, 2018 / Breakfast , Recipes , Snack / 2 Comments Whether youre feeding a crowd or want an easy make-ahead breakfast to grab on the run, these muffin tin omelets will start your day off right. You can even make different varieties in the same pan to satisfy every taste in the family! 12 grape or cherry tomatoes, sliced in half Preheat oven to 350 degrees. Spray a 12-count muffin tin with non-stick cooking spray. In each muffin cup, place a few leaves of spinach, a rounded tablespoon of the chopped mushrooms and 1 teaspoon of the diced onions. Crack one egg in a small bowl, whisk with a fork and pour into a muffin cup. Do the same for each muffin cup in the tin. (You can crack all the eggs in a large bowl and distribute, but doing it one by one ensures one egg per muffin and makes it easy to pour). Top each muffin cup with 2 tomato halves and a sprinkle of chives. Bake for 20 minutes or until egg has set. Sprinkle on salt, pepper, and garlic or onion powder (if desired) before baking so they are pre-seasoned! Have fun and experiment! Add your favorite protein (cooked sausage, bacon, ham, turkey bacon, chorizo, cheese, etc), other types of veggies (broccoli, peppers, zucchini, etc) or try using only egg whitesthe options are endless! For storage, refrigerate in a food container or sealed bag. They keep well for several days and can be warmed up easily in a microwave or toaster oven for breakfast all weekif they last that long! Nutritional Info for 1 muffin, using the ingredients in this recipe: Calories 82.5, Fat 5, Carbs 2, Fiber .5, Sugar 0, Protein 6.5 Continue reading >>

Spinach Mushroom Egg And Ham Cups

Spinach Mushroom Egg And Ham Cups

These egg and ham cups are absolutely delicious and satisfying. They are also much better for your blood glucose than a bowl of sugary cereal. As an added bonus, you get some veggies in this low-carb breakfast too. Breakfast Quick & Easy Snacks Lower Carb Kid Friendly Preheat the oven to 350 degrees F. Spray a muffin tin with cooking spray. Line 8 of the muffin cups with a slice of ham. Add the oil to a saut pan and heat over medium-high heat. Add the mushrooms and cook for 3 minutes. Add the spinach and cook for another 3 minutes. Set the vegetables aside to cool. In a medium bowl, whisk together the eggs, spinach and mushrooms, pepper, and cheese (optional). Carefully fill the 8 muffin cups (lined with ham) with the egg mixture until 2/3 full (try to not let eggs drip on the sides underneath the ham slices). Bake for 20-22 minutes, until the eggs are cooked through. Let cool for 5 minutes. Use a fork to go around the edges and loosen the ham and egg cups. Use a fork to scoop out each cup. Continue reading >>

Make Ahead Egg Muffins

Make Ahead Egg Muffins

This post may contain affiliate links. Please read my disclosure policy . Egg muffins are a delicious and tasty breakfast, naturally low carb and easy to make ahead of time. We prepare them with our favorite toppings (often using leftovers) andonce baked, we store them in the fridge for an easy make-ahead breakfast. In the morning, we just microwave until warm and enjoy! Follow Spend With Pennies on Pinterest for more great tips, ideas and recipes! This post may contain affiliate links. Please read my disclosure policy . Egg muffins are definitely one of my favorite breakfast items! I love to make them up on the weekend and then enjoy them as a quick breakfast throughout the week. Not only are they great for breakfast, these egg muffins make a perfect lunch tucked between a couple of pieces of toast. While these egg muffins contain turkey sausage and cheese, you can use any combination of ingredients you like! A few of my favorites include ham & broccoli or sausage, peppers and mushrooms. I make this version most often and our other favorite is spinach egg muffins with a bit of feta added in! If you prefer a veggie egg muffin, skip the meat and add extra cooked veggies. We often use leftovers from the weekend to put in them and change up the cheeses depending on what we have on hand. I use store bought egg whites in a container, I like how it makes the texture a little bit lighter. If youd prefer to use whole eggs, replace the 1 cup of egg whites in the recipe and use 12 eggs total. (1 egg per cup). These egg muffins will keep in the fridge for up to 5 days (or can be frozen) for a quick and easy breakfast on the go! Looking for more quick and easy breakfast ideas? Continue reading >>

Low Carb Ham And Egg Cups

Low Carb Ham And Egg Cups

LOW CARB HAM & EGG CUPS Low carb ham and egg cups are the ultimate easy on-the-go breakfast. Let everyone choose their favorite add-ins so breakfast is a snap! Prep these the night before, then slide in the oven while you are getting ready for your day. A fast, delicious, low carb breakfast is definitely a thing. You can make as many cups as you need and you can tweak the ingredients to your taste. I made 4 of these cups using colby/mozzarella cheese and I topped a few with cherry tomatoes and asparagus. They were delicious! On my next batch, I plan to add a spoonful of rotel tomatoes. Some other possibilities: sriracha sauce, pesto, bacon bits, chives, etc. Be sure to check these after about 15-20 minutes of cooking if you prefer a soft yolk. If you are carb counting and/or following a diet for diabetes, each cup contains about 1gm carb. Enjoy! Continue reading >>

Taco Breakfast Egg Muffins

Taco Breakfast Egg Muffins

These 6-ingredient, kid-friendly taco breakfast egg muffins have all the Mexican taste without the carbs! Theyre an easy, healthy, gluten free and protein packed portable breakfast for busy mornings with only 105 calories! Except not really because E-E-E-EGGG MUFFINS. IE: Portable, protein-PACKED bites of cheesy, spicy taco goodness, that are perfect for healthy breakfast meal prep , but without the CARBS. < Keto Low Carb Egg Muffins my friends! Or the work of trying to pile your taco HIGH with toppings and gracefully fit it into your mouth without aforementioned toppings spilling out all over your plate. Or really, onto your lap. AND you wore white pants that day. #AlwaysHappens. Taco Tuesday. It is the champion of my right now in the sense that is does not just happen on Tuesdays. I mean, why limit the goodness of tacos to only ONE day a week you know? I say Taco ALL THE DAYS. Especially since they are super easy to make and have SO many varieties. You can make mason jar healthy taco salad , you could make green curry pork tacos with pineapple salsa , cauliflower rice fish taco bowls , or you could even make banana pancakes: TACO STYLE . But, like we just talked about, tacos? NOT desk-lunch friendly. How awkward and unprofessional would you be greeting SUPER important flashy client with a big ol salsa stain on your shirt. Umm, ZERO percent professional amIright? Which is why these egg cups were invented for all the people of the world who love tacos (umm, everyone) and want to include them in ALL their meals without the risk of looking like the kind of adult who cant even eat food without a bib. Which might be an exaggeration. I mean egg cups were were probably JUST invented for the YUM and PROTEIN and lack of carbs (which will keep aforementioned adorable white pant Continue reading >>

Bacon, Egg, And Cheese Muffins

Bacon, Egg, And Cheese Muffins

Preheat the oven to 350F. Prepare a muffin pan by spraying the cups with vegetable oil. Mix together the flour, 1 tablespoon of the cheese, and the butter. Divide the mixture among six muffin cups, pressing about 1 heaping tablespoon into the bottom of each cup. Line the sides of the cups with a single layer of bacon, cutting the bacon if it is too long. Break 1 egg into each cup. If you prefer the eggs scrambled, beat them individually before adding them to the muffin cups. Bake for 18 to 22 minutes, or just until the eggs are set. Serve hot. Store remaining muffins covered in the refrigerator for up to one week. Want a super-simple breakfast that is fun to eat? This is the all-American breakfast in miniature. You can assemble these muffins the night before and bake them in the morning, or make them ahead of time and reheat them in the oven. Either way, they are a great grab-and-go breakfast option. You can use other hard cheeses besides cheddar, as long as they are SCD legal. This recipe calls for medium eggs, since large eggs overflow in standard muffin cups. If you have larger muffin cups, go ahead and use large eggs. Recipe shared with permission from it's author, Kathryn Anible, from her cookbook, Baking For The Specific Carbohydrate Diet (TM): 100 Grain-free, Sugar-free, Gluten Free Recipes. (p.45) Continue reading >>

Healthy Egg Muffin Cups

Healthy Egg Muffin Cups

Start your day right with Healthy Egg Muffin Cups! Only 50 calories per muffin, LOADED with vegetables, and can be made in advance! This Healthy Egg Muffin Cups Recipe is one of our mostpopular recipes (originally posted January 22, 2015), so Ive updated it to include a how-to video! Enjoy! Healthy breakfasts ensure I make healthier choices throughout the day, thats why I also love these other healthy breakfasts: roasted vegetable breakfast muffins , breakfast burrito bowls , healthy baked oatmeal cups , healthy breakfast casserole bites . Trevor and I have never really made New Years resolutions in the past. Ive tried before, but I feel like I always forget a few So instead of deciding to change our lives on January 1st, weve slowly started working toward our new goals, not just for 2015, but hopefully, forever! One thing thats really important to Trevor and I is reading. Ive always been a huge reader, but recently have had a hard time squeezing in the time to do it. One of the books that Trevorjust started reading is called The Miracle Morning The main idea is to become more productive, happier, etc. and that starts with a great morning routine!For our morning routine, Trevor and I have been waking up earlier, reading for thirty minutes, and then having breakfast together. Although we now have more time in the morning, I still dont want to spend my mornings whipping up an elaborate, healthy breakfast before work. Enter: Healthy Egg Muffin Cups! I talked about how important it was for me to get in tons of veggies first thing in the morning in my post about the amazing No Banana Berry Green Smoothie . That smoothie is a really great way to get in tons of veggies and fruit in the morning and its super quick to put together, but sometimes I need something hot to really g Continue reading >>

Breakfast Egg Cups Recipe

Breakfast Egg Cups Recipe

This Breakfast Egg Cups Recipe is the perfect breakfast on-the-go. Make them ahead of time, refrigerate or freeze them, and then heat them in the microwave when you are ready to eat! Is school starting already?! Didnt summer just begin?! I guess its time to start thinking about some fast breakfasts for those crazy school day mornings. I have a first grader, preschooler, and 2 month old baby. My husband leaves for work before we get up, so I am on my own to get the kids ready.Mornings are a bit tricky to say the least. Since my kids are so young,and its a 3-to-1 battleon school mornings, I am all for prepping anything I can the night/weekend before. Saturdays pancakes become weekday breakfasts. Sandwiches are made for lunch the night before, and these breakfast egg cups can be made and refrigerated or frozen ahead of time as well. Perfect for those busy school day mornings! Leftover veggies will never go to waste if you use them in these breakfast egg cups. I used a red bell pepper and spinach for the bright colors. I think it givesthese egg muffins a confetti look. After all, we eat with our eyes and kids are drawn to the bright colors. A little sprinkle of cheese is delicious too! Our favorite way to eat these breakfast egg cups is with salsa or ketchup, but you can totally heat and eat them on the go! Everything is portioned out and ready to munch on. You can also serve them on a colorful muffin liner .You should definitely add these to your breakfast menu ! Eggs have gotten a bad reputation over the years because they contain cholesterol. A large egg contains about 185 mg of cholesterol, and the recommendation from the American Heart Association (AHA) is alimit of 300 mg per day. So, should you limit your egg intake? The answer is essentially no. The recommendation Continue reading >>

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