Tag Archives: gruyere

Dining, Recipes

Recipe: Bacon Broc Cheese Egg Bake

I really needed to do something with a bag of frozen broccoli cuts (not the tasty florets kind) stashed away in my freezer. Here’s a protein-packed and Primal-friendly breakfast and snack that I made with those cuts, courtesy of SkinnyTaste by way of MyFitnessPal’s blog.

I originally projected 8 whole eggs for this recipe, but realized I didn’t have enough egg mix to fill all 12 cups to the brim. (This was before I realized that the mix would rise as it cooked.) I didn’t whip the mix enough to let air in so I anticipated that there would be very little rise.

Egg Bakes Pour egg mix into non-stick pan

Hint: the horseradish cheddar that I used in this modified recipe really gives the egg muffins some bite! Were I to change anything to this current recipe, I would probably add more bacon!

  • 9 egg, Jumbo Eggs Grade A*
  • 4 pan fried slice, Thick Cut Bacon – Naturally Hickory Smoked
  • 4 oz, Extra Sharp Cheddar Cheese
  • 1.50 oz, Horseradish Cheddar Cheese
  • 1.50 oz, Cheese, gruyere
  • 1 container (348 gs ea.), Broccoli Cuts Frozen
  • 1 tbsp (9.7g), Spices, Garlic Powder
  • 0.25 tsp, Sea Salt
  • 0.50 tsp, ground, Spices, pepper, black
  • stick of butter for greasing pan

Broil or bake the bacon slices in a pre-heated oven at 350F.  (Or you can pan-fry the bacon.) Drain/blot grease and crumble bacon after cooking. Set aside.

Meanwhile, cook frozen broccoli per package instructions. Drain excess moisture, season with salt and pepper, and set aside to cool.

Prep a non-stick 12-muffin or cupcake tin by greasing each cup with butter.

Crack eggs into a mixing bowl. Shred the cheese and add to egg mixture. Slowly add broccoli cuts (make sure the broccoli is cooled so it doesn’t cook the egg mix), season with garlic powder and gently mix all ingredients until thoroughly incorporated. Ladle egg mix into muffin tin. Garnish the tops with crumbled bacon.

Bake @ 350F for 20-25 minutes. Best eaten when warm and gooey-cheesy in the middle. Dress with a little sriracha or salsa.

Some of my muffins overflowed their cups during baking, but it was an easy task to scoop them back into each mold. I likely didn’t need to grease the tin due to the non-stick surface; the eggs all popped out of their molds with very little effort.

Refrigerate leftovers in a sealed container.

MFP Recipe Calculator estimate per serving:
175 Calories
2g Carbs
12g Fat
12g Protein
1g Sugar
1g Fiber

Recipes

Lobster-Crab Shells and Cheese

2 4oz lobster tails
4oz fontina cheese
4oz gruyere
4-6oz aged white cheddar
1/2 cup of heavy cream
1/4 cup of milk
16oz medium pasta shells
2-4oz butter
2-4 tablespoons flour
6oz white crab meat (usually shredded but chunk okay)
1 tablespoons of fresh or dried basil (optional)
garlic powder
pepper (white pepper optimal)

Cut lobster tails in half and let marinade in melted butter for 10-20 minutes. Fire up the grill and heat until flames burn down, and coals are grey and hot. Place tails meat side down and grill for 2-3 minutes. Turn over tails, drizzle any remaining butter into the meat, and grill for another 2-3 minutes. Lobster tails should be a nice opaque white/pink to indicate doneness.

Boil pasta shells until al dente, about 9-10 minutes, drain. Prepare the butter-flour roux in a sauce pan, mixing over medium heat, keeping the roux at a pale, creamy color. Add the cream until heated through. Meanwhile, chop into cubes or shred all cheeses (easier to shred if cheese is hardened). Stir in cheese slowly in batches, making sure that each batch is melted and incorporated thoroughly before adding the next batch. Add milk to thin the cheese sauce if necessary. Reduce heat to medium-low, continue to stir so that cheese sauce doesn’t burn. Season with garlic powder and pepper to taste.

Transfer pasta to bowl. Pour cheese sauce over pasta. Mix crab meat into pasta, fold until shells are coated with sauce and crab meat.

Remove lobster from tails and chop into chunks, then use as a topping on the pasta. Sprinkle chopped basil leaves for color and flavoring over the pasta.