Bariatric Recipe: On the Go Egg Cups

When I first had Lap Band surgery, one of the things I struggled most with was breakfast. I was so accustomed in my "old life" to just grabbing a bowl of cereal or a granola bar in the mornings that the prospect of having to take time out of my work preparations to cook a meal that fit my requirements for high protein and low carbohydrates was daunting. To answer this problem, I came up with this recipe for individual portion egg cups that can be refrigerated or frozen ahead of time and then popped into the microwave for a quick and nutritious breakfast.

Ingredients:
9 Large Eggs
1 lb. Pork, ground
1 oz. Shredded Cheddar Cheese
1/4 cup water

Instructions:
Preheat oven to 350.

Brown the ground pork in a skillet and pour off any excess grease.

In a large bowl, beat 9 eggs with 1/4 cup of water until thoroughly mixed. Add salt and pepper to taste.

Spray a standard 12 muffin tin with non-stick cooking spray.

Place 1/4 cup of the ground pork into each muffin container. On top of this, pour 1/4 cup of the egg mixture. Top this with a small pinch of the cheddar cheese.

Bake the mixture for 15 minutes. Check for doneness by piercing one muffin with a knife to see if it comes out clean.

Makes 6 servings of 2 muffins each.

Note on Meat Selection: For this recipe, I use Boston Butt pork that I grind up using a Kitchenaid grinder attachment. I choose to grind my own meat because it is less expensive than prepared sausage and in order to control the fat content and to reduce the number of chemicals found in store-bought roll sausage. While the nutrition information below reflects this, the recipe can easily be prepared using whatever ground meat you choose. Store bought sausage will increase the caloric and fat content while turkey sausage will lower this.

Nutrition Information:
Calories: 245
Total Fat: 15.5
Carbohydrate: 2
Protein: 24