OK, so I have a real love/hate relationship with eggs. I love that they are healthy and full of protein and omega-3s. I love that they are low-carb and good brain food at the same time. God knows I need all the brain food I can get. Despite the fact that eggs are all around great for me, I’m just not really an egg person. I can’t stand how they get crispy and golden when fried. I can’t stand peeling boiled eggs. Sometimes just the smell of them makes me gag. Yet, I still eat eggs for breakfast at least 3 or 4 times a week. It’s one of those things I just force myself to do. So in order to get myself to eat eggs, I tend to disguise them with a mix of vegetables. As you may have observed, I also like making things in big batches to be eaten for days. So, this is what I came up with this week, a twist on bacon and eggs.
{Rough} Instructions:
Line a cookie sheet with with aluminum foil and preheat oven to 400 degrees.
Get two green peppers and lay them on their sides. Cut off the top and bottoms. Slice peppers into thick rings. I think each pepper made 3-4 rings. Clean out the seeds in the centers and lay out rings on cookie sheet.
Crack an egg into each ring and rip apart one slice of bacon, place bacon halves across on top.
I baked it until the bacon looked done. Maybe 20 minutes?
For the hash browns I just diced up an onion, shredded and patted dry a zucchini and mixed together. I added some brown rice flour and spices to taste, along with one egg and a dash of oil. I mixed everything by hand and placed patties on cookie sheet with peppers. Good, low carb and low calorie option
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