Broccolini and Bacon Egg Bites
3.4g
Net Carbs
14.8g
Protein
23.1g
Fat
0.3g
Fiber
282
Calories
Cooking tip: This and 50 other delicious and adaptable recipes can be found in The Atkins 100 Eating Solution, Easy Low-Carb Living for Everyday Wellness. Get your copy today!
Ingredients:
- 5 each Egg
- 8 servings Olive Oil Pam (0.5g = 0.6sec spray)
- 1/2 teaspoon(s) Kosher salt (1/4 tsp= 1.5 g)
- 5 slices Bacon
- 1 ounce Feta Cheese
- 3 teaspoons hot sauce - Cholula hot sauce
- 6 tablespoons Cream Cheese, original
- 6 stalks Broccolini, fresh, steamed
- 1 1/2 cups Arugula, raw
- 1 tablespoon Lemon Juice
- 1 tablespoon Olive Oil
- 1/8 teaspoon Black Pepper, ground
Directions:
- Preheat the oven to 350°F. Lightly coat eight silicone egg-bite mold cups or eight cups of a standard nonstick muffin tin with cooking spray, or line a regular (not nonstick) muffin tin with nonstick muffin liners and set into a large baking pan.
- In a large nonstick skillet, cook the bacon over medium heat until golden, about 5 minutes per side. Transfer to a paper towel–lined plate to drain. Chop the bacon into small pieces.
- Meanwhile, in a blender, puree the eggs, cream cheese, feta cheese, hot sauce, and 1/4 teaspoon salt until smooth.
- Pour off all but 1 tablespoon of fat from the skillet. Add the broccolini, 1 tablespoon water, and 1/4 teaspoon salt. Cook over medium-high heat, stirring frequently, until the broccolini is tender, 3 to 5 minutes. Remove from the heat.
- Fill each of the egg cups with 1 heaping teaspoon of bacon and one heaping tablespoon of broccolini. Top with the egg mixture, filling the cups to about ? inch from the top (you may have a bit left over; discard or saute in a skillet for a mini snack). Add just enough boiled water to the baking pan(s) to come halfway up the sides of the molds.
- Bake the egg bites until set, 20 to 25 minutes. Take the pan(s) from the oven, then take the molds from the water bath(s). Let the egg bites cool for a few minutes, then take them from the molds.
- In a medium bowl, toss together the arugula, lemon juice, oil, and a pinch each of salt and pepper. Place 3/4 cup of salad and 2 egg bites on each of four plates and serve.
Adapt this recipe for Atkins 40 by adding 1/4 cup fresh blueberries per serving. Adapt this recipe for Atkins 100 by adding 1 slice toasted Ezekiel sprouted grain bread per serving.
