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Tag Archives: eggs

Deviled Eggs with Bacon & Cheddar

Posted on April 24, 2015 by

bacon cheddar eggsIt’s the little extra that makes them worth making!

 

Ingredients

12 eggs

½ cup mayonnaise

4 slices bacon

2 green onions sliced thin, slice stems for garnish

¼ cup finely shredded Cheddar cheese

1/8 tsp celery salt

1/8 tsp paprika

 

Directions

1.       Bring eggs in water to a boil and turn off heat. Cover and let stand 10-12 minutes. Remove eggs from water and allow to cool. Eggs may be placed in ice water to cool more quickly. Once cool, remove shells and place in bowl.

2.       Cook bacon over medium-high heat until evenly brown. Remove from heat and crumble to small bits.

3.       Slice onions, reserve green stems for garnish.

4.       Cut eggs in half length-wise and pop yolk out into medium bowl. Using fork, mash egg yolks to eliminate lumps. Stir in mustard, mayo, bacon, onions and cheese. Add seasonings and stir until smooth.

5.       Using two small spoons, scoop small amounts into each half of the eggs. Garnish with crumbled bacon and green onion or chives.

 

Makes 12 servings

Nutrition Facts:

Calories 187

Total Fat 17g

Total Carbohydrates 1g

Dietary Fiber .1g

Protein 8g

Print Recipe: Bacon and Cheddar Deviled Eggs

Crustless Broccoli Cheese Quiche

Posted on December 26, 2014 by

Simply delicious! Experiment with additional ingredients like mushrooms & peppers or substitute a different kind of cheese.

Crustless spinach quicheIngredients

10 oz Broccoli, chopped, plain, frozen

1 each cooking spray

1 cup liquid egg substitute

1/3 cup white all purpose flour

1/4 tsp black pepper

1 1/2 cup low fat cottage cheese

1 cup low fat cheddar cheese, shredded

2 oz Cheese, feta, crumbled

 

Directions

  1. Preheat the oven to 350 degrees F. Cook broccoli in boiling water for 3 minutes in a large saucepan. Drain well and set aside.
  2. Lightly coat a 9-inch pie plate with cooking spray and set aside.
  3. Combine the egg product, flour, and pepper in a large bowl, then stir in the cottage cheese, broccoli, 3/4 cup of the cheddar cheese, and the feta cheese. Spoon the mixture into the prepared pie plate.
  4. Bake, uncovered, for 40 to 50 minutes or until a knife inserted near the center comes out clean.
  5. Remove to a wire rack, and sprinkle with the remaining cheddar cheese. Cool 5 to 10 minutes before serving.

 

 

Makes 8 servings

 

Nutrition Facts:

Calories 118.2

Total Fat 3.2g

Total Carbohydrates 8.6g

Dietary Fiber 1.1g

Protein 13.5g

 

Print Recipe Crustless Broccoli Cheese Quiche

 

From dLife.com

Easy Eggs for a Make-Ahead Breakfast

Posted on July 11, 2014 by

Use your imagination and get creative!

Ingredients

Get Creative!

Get Creative!

12 eggs

Ham

Deli meats

Bacon

Cheeses – shredded

Onions – diced

Mushrooms – sliced

Peppers – diced

Spinach – cooked, drained

 

Directions

  1. Preheat the oven to 375 degrees.
  2. Spray muffin cups with cooking spray.
  3. Line bottom or sides of each cup with bacon or deli slice. (optional)
  4. Break egg directly into cup or into bowl to scramble with other ingredients.
  5. Top with choice of meats, veggies and cheeses or mix into egg in bowl.
  6. Pour scrambled mixture into each cup and top with more veggies or cheese.
  7. Bake at 350 for 20-25 minutes. (Watch the bacon so it doesn’t burn)

Notes: I like to use the pre-cooked bacon to save time. Round deli slices fit nicely in the cups. Many of the ingredients work better if you saute for a few minutes.

Makes 12 mini breakfasts

Nutrition Facts will vary by choice of ingredients:

Calories 100-150

Effective Carbohydrates <5g

Protein 10-15g

 

Print recipe  Easy Egg Options for a Make-Ahead Breakfast

 

Recipes converted from:

Thesimpledelights.com

Bakeatmidnight.com

Manilaspoon.com

 

Mini Frittatas

Posted on December 20, 2013 by

mini frittatasThis is not only an impressive dish, but so easy you’ll make them regardless if you eat low-carb or not. Best of all, you can eat these straight off the pan or at room temperature. I make them when having guests over for brunch, but you can easily pop the leftovers in the freezer and reheat, since the recipe makes about 40. There are about 4 g of carbohydrates per mini-frittata, depending on your ingredients.

Mini: Frittatas

  • Nonstick cooking spray
  • 8 large eggs
  • ½ cup whole milk
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • 4 ounces thinly sliced ham, chopped
  • 1/3 cup freshly grated Parmesan
  • 2 tablespoons chopped fresh Italian parsley leaves

 

Preheat the oven to 375 degrees.

Spray 2 mini muffin tins (24 cup each) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend. Stir in the ham, cheese, and parsley. Fill the muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8-10 minutes. Using a rubber spatula, loosen the frittats from the muffin cups and slide the frittats onto a platter. Serve immediately.

4 g carbohydrates

12 g protein

120 calories