Super Yummy Fast Breakfast

[Getting There 198]

I'm going to try this with Egg Beaters. I've also found some sites that sell low carb bread - a bit expensive but may be worth it. Thanks for the idea!

[clk 3,519]

I make these for my husband - I make the English muffins (I can't buy them here) and I use egg rings to cook the eggs on the griddle. I use no meat and two slices of cheese. I make about sixteen at a time, wrap them individually in paper towels, let them cool and freeze them in gallon size baggies. When he wants a fresh, hot Breakfast he pulls one out, nukes it for 90 seconds and has breakfast on the go.

They freeze/reheat remarkably well if you wrap them in paper towels before freezing and when reheating.

If you are carb sensitive, this food could be an issue but for pre-op and even post op, in moderation it shouldn't be an issue. For me, until I was pregnant I couldn't eat the whole thing. It was just too much bread. Now that I'm pregnant and my capacity is somewhat bigger, I can eat one but it takes a while and fills me up for a long time. Prior to pregnancy I could eat half of one and had to reheat the other half for later in the day.

Oh, and my homemade English muffins have 22 net grams of carbs.

~Cheri

[chad2rad 491]

I am bad about eating breakfast because I fall into the same rut and eat the same thing everyday. Gets boring.

So I found these on Pinterest: http://www.amyskitch...sandwiches.html

I mean' date=' who doesn't like an egg mcmuffin?!

I baked the eggs last night and stuck them in the fridge. I toasted a 10 grain english muffin and put a smidge of butter on it. I put an egg and a piece of canadian bacon and half a slice of cheese on it and put it in the microwave for 20-30 seconds. Put it all together - and it was awesome.

McDonal's Egg McMuffin:

300 calories

12g Fat

30g Carbs

18g Protein

Homemade Egg McMuffin:

250 calories

7g Fat

31g carbs

18g Protein

Information would change slightly depending on what kind of muffin you used. Super simple and easy (and cheaper) way to start the day off with a good filling breakfast![/quote']

Sounds great! Suppose one could eat it open face if the whole English muffin was too much volume. Thanks

[CarolinePT09 9]

I make these for my husband - I make the English muffins (I can't buy them here) and I use egg rings to cook the eggs on the griddle. I use no meat and two slices of cheese. I make about sixteen at a time' date=' wrap them individually in paper towels, let them cool and freeze them in gallon size baggies. When he wants a fresh, hot breakfast he pulls one out, nukes it for 90 seconds and has breakfast on the go.

They freeze/reheat remarkably well if you wrap them in paper towels before freezing and when reheating.

If you are carb sensitive, this food could be an issue but for pre-op and even post op, in moderation it shouldn't be an issue. For me, until I was pregnant I couldn't eat the whole thing. It was just too much bread. Now that I'm pregnant and my capacity is somewhat bigger, I can eat one but it takes a while and fills me up for a long time. Prior to pregnancy I could eat half of one and had to reheat the other half for later in the day.

Oh, and my homemade English muffins have 22 net grams of carbs.

~Cheri[/quote']

Hi Cheri! I am 4 months out and am thinking of kids in the future. How has your eating changed since being pregnant. I'm so curious. Congrats btw!