DIY Recipe: Low Carb breakfast casserole

As a busy working mom of 2 with a small business, I often look for ways I can simplify my life while being as healthy as can be. This recipe is my go to recipe for healthy, low carb and EASY! 

Expertise needed: Comfortable with a skillet and cooking.

Cost: Relatively inexpensive. Maybe $10?

Time spent: About 20 minutes since I had a kid in tow. 

Feedback: Easy, delish and a time saver!

Carb count: Approximately 1 - 2 carb per muffin depending on the meat you use and how much.

You will need:  This makes 1-dozen muffins

- 3-eggs

- 1/2 cup egg whites

- 1/4 cup light heavy cream (yes, they sell those at the grocery store!)

- 1/2 chopped onion (I used my frozen stash. No teary eyes here :-))

- 1/2 chopped bell peppers (again, I used my frozen stash)

- Sprinkle of parsley or desired herb.

- 1 cup shredded light mozzarella cheese

- 1/2 packet of diced turkey bacon or you can use whatever low carb breakfast meat you have at home.

Step 1: Grease muffin pan with olive oil or cooking spray.

Step 2: NOTE: If you're using sausage, brown it in a pan with the chopped onions and bell peppers before adding to the mixture in step 3 below.

Step 3: If you're using turkey bacon like I did, in a bowl, add in chopped onions, bell peppers, eggs, egg white, heavy cream, seasoning and cheese (leave some out for later). Mix it all together then add the turkey bacon

Step 4. Spoon mixture into muffin pan filling it to about 3/4 full

Step 5: Top with some cheese.

Step 6. Bake at 350 degrees for 20-minutes or until it looks cooked throughout.

The end results.

 You can store these individually wrapped in wax paper in the freezer for up to 2 weeks.

I hope you enjoyed this simple DIY project. Please take a moment to "like us" on Instagram and Facebook so I can continue to bring you beautiful content like this. And while you're at it, visit our store AyoBE Boutique for beautiful and unique African Print items for you and your loved ones.