Tag Archives: onions

Induction ~ Days 11 & 12

Sorry to lump these days together, but I was out of pocket yesterday due to my Mom-in-Love being in the hospital.

SET-BACKS AND OFF-DAYS

I guess we all have them…hope I’m not alone.  So often I’ve felt like a failure when it comes to losing weight, so a set-back or an off-day can seem fairly depressing.  I know I must get back on the wagon, so to speak, so I’m trying to mentally plan and prepare for another week of Induction.

This morning I had a Grilled Onion and Cheddar Omelet for breakfast.  I’ll share that recipe with you today.

(Note: Please pardon the bad cell phone pics right now.  Thanks!)

Grilled Onion and Cheddar Omelet

2 large eggs

1 T diced onion

2  oz grated cheddar cheese

1 T cream

1 T butter

salt and pepper

Preheat your non stick skillet with 1 tablespoon of butter until melted.  Throw the diced onions in and sautee until tender, which is usually a few minutes.  Remove them from the skillet and set aside.

With a fork, beat the eggs, cream, salt, and pepper  in a bowl.  Pour the eggs into the skillet and cook until set.  Flip over, add the onions and cheddar cheese on to one side of the omelet and fold over.  Sprinkle a little shredded cheddar on top and place on a serving plate.  (This is the way my big brother taught me to make omelets years ago.  Some people flip over and some don’t, so cook it however you’re comfortable doing.)

For more on my progress, see my Induction Page.

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Cheesy Sausage Egg Muffins ~ Bake and Take

eggmuffin

There are several versions of the Low Carb Sausage Egg Muffin out there.  I came across this recipe a few years ago and have continued to use it when I have a desire for an easy take-along breakfast.

Cheesy Sausage Egg Muffins (Low Carb)

6 Tbs crushed pork skins (Lowery’s)
1/2 cup chopped veggies of your choice
6 oz sausage or bacon, cooked and crumbled
5 eggs, beaten and seasoned with salt and pepper
4 oz shredded cheddar cheese

Using a 6 cup muffin pan, place about 1 tablespoon of crushed pork skins in the bottom of each muffin cup.  Next, place meat and veggies on top of the pork skins.  Pour the beaten eggs over the pork skins, meat, and veggies layers, enough to fill the cup.  Top with shredded cheese.  Bake at 350º for 20-25 minutes or until the muffins have puffed up and look set (done).

Sorry there’s no specific measurements.  I usually just guesstimate on the amounts.  That means the muffins are usually different, but always good.  There’s so many possibilities.

One of my favorites combinations is pizza toppings where I use pepperoni, mushrooms, peppers and onions.   Another possibility is a savory cheesy chicken and broccoli muffin.

After baking, I let them cool, then bag them up by twos.  That gives me three days of a ready-made low carb breakfast that I can take along to work with me to have with my coffee.

Happy Low Carbing!

Nutritional info per My Fitness Pal: Per muffin, 2 carbs, 20.8 fat, 20.7 protein, 282 cal
(Info based on using 6 oz breakfast sausage)

For more low carb recipes, go here.