Egg Muffins
The Yogurt and the Muffin
This is a short little tale about my experience with a hotel buffet.
The back story…
My husband was honored recently. He was inducted into the Wisconsin Broadcasters Hall of Fame. The ceremony took place at the venerable Hilton Hotel in Milwaukee.
The place is beautiful. When I was a little girl the hotel was called The Mark Plaza and was one of the two fanciest hotels in the city. Lots of crystal chandeliers and big, open hallways with fancy carpeting and beautiful furniture.
After the big ceremony dinner, I woke up hungry the next day. We were meeting some of my family members for breakfast, so we agreed to eat in the café on the first floor. They had a hot breakfast buffet and a cold one. The cold one was cheaper, of course, and I wasn’t really all that hungry, so I opted for that one.
I fully expected the bagels, the toast, the cereals and all the rest of the sugar. I also expected fresh fruit so I knew I could dig into that. I was hoping for yogurt and there was some.
For breakfast lately, I have not been eating a lot. I usually eat unsweetened, full-fat, lactose-free yogurt that I sweeten with a little vanilla and a few stevia drops. Because lactose is milk sugar I avoid some of the carbs by buying lactose-free and it tastes wonderful, so why not. I did not expect lactose-free yogurt on the buffet. That would have been too much to expect but I was hoping for some full-fat yogurt; sweetened with fruit or not, I knew I could eat a little and be satisfied. It’s the fat in the yogurt that keeps you full and focused until lunch. When I am at home I eat a third to half cup of the yogurt and I’m full until about 11:30 AM. I don’t need a full carton of it. I’m satisfied with less.
So I crinkled up my nose when I saw all they had was one of those “lite” yogurt offerings with the fruit added. I took one anyway and just resolved not to eat all of it.
Then I was tempted...
Read the full column at PlanZDiet.com
Egg Muffins
The best low-carb breakfast ever.
Servings: Makes 12 servings.
Ingredients:
10 – 12 eggs (use 10 if you want less egg in your muffin, 11 or 12 if you want more)
6 tbls whipping cream
breakfast meat of choice (ready-to-eat ham, cooked sausage, cooked bacon)
shredded cheese (whatever flavor you like)
assorted veggies as desired
Instructions:
Preheat oven to 350 degrees.
Whisk eggs and cream together. In a greased muffin tin put some of the meat in the bottom of each muffin mold filling about a third of the way full, top with egg mixture to about two-thirds full, then add cheese or veggies on top.
Bake in a 350-degree oven for 20 minutes. I love switching up ingredients – I’ll do bacon, Swiss, onion and spinach one time. Ham, cheddar and broccoli. Sausage, mozzarella, tomatoes and mushrooms. The possibilities are endless! Perfect for Zola to Go. too.
Enjoy!
Cheers,
Zola
