It’s back to Keto for me! After not eating a ketogenic diet since April or May of 2020, when suddenly everyone wanted to clear out meat and cheese from the store shelves, I am tired of not feeling at my best. I felt so great when I was eating keto-friendly meals, taking time to plan out my week, and ensuring I was putting my health before my work and commitment to writing. Now, NOT AT ALL!
This recipe is one of my favorites so far for breakfast meals. It’s tasty considering there is no bread or butter! You can add cayenne or even a tablespoon of chopped onions to add a bit more flavor, if you feel it’s not up to par for your taste buds. I like it as is but also like to change things up so I’ve made it a few ways.
If you are only making them for yourself, you can refrigerate the baked eggs and then reheat them in a microwave (just be sure you reheat them thoroughly) when you’re ready to eat them over the few days following your baking. I have also reheated them by using a pan and butter, which adds to the macros, but also adds some fluffiness and that great butter taste!
If you try making it, let me know what you think and if you made any alterations.
If you would like a pdf of the recipe, shoot me a message using the Let’s Connect form and I’d be happy to send it to you. I don’t add anyone my mailing list without express consent or if you fill out the newsletter form.
The Essential Creative 