low carb, low glycemic egg bakE
the egg bake option is one of my main go-to dishes for times when I need easy "grab-n -go" food for several meals, but am running short on time. Egg bakes are tasty and support blood sugar regulation by being macro balanced!
INGREDIENTS
16 - 18 Whole Eggs
2-3 Cups of Protein - I usually use what I have left over in the fridge like ground beef, bacon, salmon, etc.
1-2 Cups Low Glycemic Veggies - Again, I use what I have in my freeze dried, fridge, or freezer collections including mushrooms, onions, summer squash, broccoli, bell peppers, etc.
1/2 - 1 Cup Shredded Cheese or 3-4 TBS Cream Cheese
1-2 TSP Sea Salt
1-2 TSP Garlic Powder
INSTRUCTIONS FOR MIXING AND BAKING
Pre heat oven at 350 degrees.
I take all of the eggs and crack them into a mixing bowl.
Dice up all of the veggies and protein (if needed) into approximately 1/4 inch pieces.
Hand whip the eggs in their bowl, adding the cream cheese now (or you can dollop it on top later).
Combine all of the ingredients in the egg bowl and mix thoroughly.
Butter or coconut oil baking paper that is sized to line a 9x11 baking dish.
Pour all ingredients into baking dish.
If you want to use shredded cheese, now is the time to sprinkle it over the top and/or swirl it into the dish with a utensil.
Place in oven uncovered at 350 for 45-55 minutes (all oven temps are a little bit different, so good to check at 45 minutes to see if done).
When done, remove dish, let cool, and then slice into square sizes of your choosing, and enjoy for multiple meals!
Note: This dish is not suitable for anyone who has an egg or dairy allergy or sensitivity.
Also, if you want to figure out portion sizes for macro tracking, you will need to measure out and add each ingredient into an app that has a recipe calculator.
MyfitnessPal App as a recipe calculator.
Here are some other suggestions as well:
Recipe Nutrition Calculator by Verywell Fit
Recipe Calculator Converter by Calculate This
I, Dana, am not affiliated with either site or links.
