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For those of you that don’t know, I’m doing an egg fast this week…
Today is day 4 and I’m starting to convince myself that chocolate Easter eggs may well count as eggs… Just kidding!
But seriously, eggs are a teensy bit less appealing to me these days…
Nevertheless, I’m soldiering on and have 1 more day to go.
Today is also my youngest son’s 2nd birthday! Where did the time go?!
Our birthday tradition has always been to have tea & cake early in the morning, along with singing ‘happy birthday’ and opening of gifts.
Today was no exception, except that I made some yummy egg ‘cupcakes’ that’s totally LCHF- AND egg-fast-friendly!
The kids loved them and went to school with shiny, buttery faces! LOL
{YOU try and get your kids squeaky-clean for school – ha!}
[recipe title=”Birthday Egg ‘Cupcakes'” servings=”4″ time=”30mins” difficulty=”easy”]
You will need:
9 eggs
Pinch of salt
1/2 cup grated Mozzarella cheese
1/2 cup grated mature white cheddar
Butter to serve
Prepare a muffin pan with 12 cupcake holders.
Whisk the eggs and add salt and cheese.
Divide the mixture between the 12 cups and bake at 180C / 325F for 20 minutes.
Serve with a teaspoon of butter on top of each ‘cupcake’.
[/recipe]
This has GOT to be the easiest, quickest breakfast ever!!!
You can have 3 of these as a serving, which is about 2 1/4 eggs.
This also made a nice change to my egg fast meal plan I’m following and is totally within the guidelines.
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