Here is a recipe for either a low carb breakfast or a snack. Pour egg beaters™ into a greased cupcake pan or small ramekin. Then add toppings (veggies and/or meat). I simply use cinnamon on top as it caramelizes when baked. Bake in the oven or microwave. Eat right away or and let them cool and store them in refrigerator. I prepare a few ahead and store in the fridge so I have an easy grab-and-go protein snack.
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