Wednesday, October 2, 2013

Bacon, Veggie & Egg Omelets-On-the-Go

Research show that starting your day with high-carbohydrate, sugary or starchy breakfasts can set you up for a bumpy ride on the blood sugar roller coaster - complete with spikes, drops and general unease. The problem is, the "easiest" or "most convenient" options seem to fit into those three categories: high-carb, sugar or starch: cereals, bagels, biscuits, hash browns, quick-oats, frozen waffles, breakfast bars, sugary fruit parfaits, toast, muffins, sugar- and HFCS- filled lattes and cappuccinos...even fruit salads. Unless your body is functioning at its optimal level, especially with regards to blood sugar regulation, it may be in your best interest to start your day with proteins, fats and some nutrient rich veggies. A great way to get this combination in a hurry and on the go is by making a few batches of these mini bacon, veggie and egg omelets. I made mine in my silicon muffin cups so they are easy to grab and take with me whenever - wherever! They are insanely delicious - totally customizable (you can make a mini version of any omelet combo you can think of, mine just happens to be bacon-veggie) - and easy. as. pie.

Chocolate, Coconut Palm Sugar, Grass-Fed Pastured Eggs and Butter, Extra-Virgin Coconut Oil, Coconut Flour, Sunflower Seed Butter, and a few other high quality ingredients, again, 100% Organic. I must say, they are probably nowhere near as sweet as your local bakeshop but they are divine, especially for someone who does not consume sugary or sweet foods very often.

  • Ingredients 

    • 5 Grass-Fed Pastured Organic Eggs (Local, if possible)
    • 4 Slices Grass-Fed Pastured Organic Bacon (Local, if possible)
    • 1 Cup Local Organica Broccoli, chopped
    • 1/3 Cup Organic Yellow Onion, finely chopped
    • 1/2 Organic Heirloom Tomato, diced
    • High-quality Salt
    • Freshly Ground Black Pepper

  • Instructions 

    1. Cook bacon until it is almost done / almost crispy
    2. Whisk together eggs, salt and pepper
    3. Crumble and Add Bacon
    4. Pour into muffin tins, mini-muffin tins or reusable silicone cupcake liners
    5. Bake at 400* for 15 minutes
    6. These puppies with puff up like omelets - keep in mind when filling your cups
    7. **Optional: Sprinkle Organic Raw Cheddar Cheese over top halfway through baking

  • BAM!

Store in fridge for 3-5 days or freeze for a go-to breakfast anytime!

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