Here is a fun recipe I love to make for the family that is an excellent source of protein for us Gastric Bypassers. These are so EASY to make and yummy to eat.
I made a batch of these the other day and had to share them with all of you because they are a great way to get some protein in for breakfast, lunch or dinner – when ever you want to eat them.
My favorite part is how EASY they are to make, that is always a bonus and I am going to share how it is done.
Here is what you need to make these:
- Toast (I butter mine, but u do not need to)
- Shredded Cheddar Cheese (or any cheese u like) – optional
- Salt Pepper
- Muffin Pan
Are you ready for how EASY this is? Ok here we go….
Preheat your oven to 350
First Toast your bread. I used White, but of course Wheat would work. Then I buttered the toast – again you do not need to do that – my family likes it that way. I have made it both ways and it is good either.
Then I just found a cup from my cabinet that I used to cut a piece of the toast into a circle that would fit in the bottom of my muffin pan once cut. If you have a round cookie cutter that works too – I just grab what is handy. You can save the extra toast for the family, give it to the dogs or toss.
Once you cut your toast circle place it in the bottom of your muffin pan at the bottom. Oh and make sure to spray the muffin pan with Cooking Spray first – that helps get them out later.
Then take some Cooked Bacon Strips about 2 (I use the pre cooked in the box or you can cook some regular bacon up to use) and wrap the inside of the muffin pan as shown in the picture. So far so easy right?
Next crack an egg into the middle – sprinkle with Salt & Pepper and if you like sprinkle some shredded cheese on the top (extra protein folks !!)
Stick them into the oven and let cook – it takes about 20 minutes or so – just check them and watch, when your egg turns white and the egg snot is gone (that is what we call the uncooked egg – ha ha) they are done.
Does that look delish or what? Just pop them out and you have a meal at your finger tips – no fork needed – well I do not use one. The egg was cooked and the yolk was still a tiny bit runny the way I like it, but you can cook it fully. Yummy !!