A unique way for low-carbers to be able to eat "muffins" again
The following is a reprint from page 62 of the new book from bestselling author Dr. Fred Pescatore called The Hamptons Diet Cookbook and is used exclusively by permission. The book's author retains all rights to the contents of the information provided in this blog post.
This is a great recipe for a brunch appetizer and also for people who lament not being able to have muffins in the morning. Muffins is often a marketing term for little slices of cake; these healthier muffins can be made ahead of time and eaten cold on the way out the door or heated when you arrive at the office. Kids also love them, and they make great snacks in-between practices, games, and other activities.
BACON AND EGGS "MUFFINS"
6 strips bacon
2 tablespoons macadamia nut oil
1/4 cup Spanish onion, diced
1/4 cup gruyere grated
2 tablespoons heavy cream
Black pepper, freshly ground
Macadamia nut oil in a spray bottle
Preheat the oven to 350 degrees F.
Either place the bacon on a microwave-ready plate covered in paper towels to absorb the grease, and cook on high for about 4 minutes on each side--the bacon should be well done--or cook the bacon in a nonstick skillet until well done, about 20 minutes. Dice into small pieces, then set aside.
Heat 1 tablespoon of macadamia nut oil in a small skillet. Add the onion and saute until golden, about 5 minutes. Set aside.
In a large mixing bowl combine the eggs, bacon, cheese, onion, heavy cream, salt, and pepper.
Spray a muffin pan with macadamia nut oil and spoon the mixture evenly into 6 compartments. Bake for 30 minutes, or until a toothpick comes out clean. Serve immediately or allow to cool in the pan for 10 minutes, then remove from the pan, place in a ziplock storage bag, and keep them in the refrigerator for later.
Good for A, B, and C dieters on The Hamptons Diet.
5-15-06 UPDATE: One of my very astute and observant readers noticed that this recipe was missing the cheese in the ingredients list, but mentioned cheese in the instructions. I sent an e-mail to Dr. Pescatore and here was his response.
Thank you for picking that up - it is 1/4 cup gruyere grated. Thanks!
This information has been included in the ingredients list. It just goes to show you how tedious proofreading a book can be down to every minute detail. I know I thought my book was perfect when I was done with it and it STILL had a bunch of errors. UGH! Such is life. THANKS for the update, Dr. Pescatore!