Bacon, Feta and Butternut Squash Omlette Muffins Ok, kids. I've caved. I've become one of those food bloggers who features bacon prominently and probably unnecessarily. It's a bit of a savvy blogging tactic, I think--a little pandering for clicks, perhaps. It's just that bacon is so sexy.
Really though, the meat of this recipe is the fact that it's super low carb, comes in a cozy little package and is very adaptable. As for the bacon, you can take it or leave it.
Variations on this recipe that I've tried include:
Big thanks to my colleague, Desta Golden, for supplying me with this brilliant low-carbohydrate idea via our Diabetes Management class. Watch out Virginia, Mrs. Golden is headed your way in a couple years!
Really though, the meat of this recipe is the fact that it's super low carb, comes in a cozy little package and is very adaptable. As for the bacon, you can take it or leave it.
Variations on this recipe that I've tried include:
- Roasted Roots with Spicy Italian Chicken Sausage
- Winter Veggies with Sharp Cheddar and Pecorino Romano
Big thanks to my colleague, Desta Golden, for supplying me with this brilliant low-carbohydrate idea via our Diabetes Management class. Watch out Virginia, Mrs. Golden is headed your way in a couple years!
Prepped, but unbaked Bacon, Feta and Butternut Squash Omlette Muffins
Serving Size: 2 muffins
Carbohydrates: 7g
Fiber: 1g
Bacon, Feta and Butternut Squash Omlette Muffins (GF, low lactose, low GL)
3 bacon strips, uncooked, chopped
1 small onion
5 eggs, beaten
2 tablespoons plain whole milk yogurt
black pepper
nutmeg
3/4 cup butternut squash, cubed and roasted with salt
1/4 cup feta cheese, some reserved for topping (I used goat milk feta)
2 tablespoons pumpkin seeds
Preheat the oven to 350˚F. Fry the bacon and onions together until the bacon is fully cooked and the onions are clear or slightly browned. While they are cooking, combine the eggs, yogurt, black pepper and nutmeg and whisk together until completely incorporated. Fold in the squash and feta and set aside. Grease 6 muffin cups with butter or coconut oil, then spoon the cooked onions and bacon, pour the egg mixture over this until the liquid almost fills each muffin cup. Top with the reserved feta and the pumpkin seeds and pop this pretty mess into the oven. Bake until the tops are golden and the center is springy, about 20-30 minutes.
Omlette Muffins: Choose-Your-Own-Adventure Style (GF, possibly: vegetarian, low GL, lactose free)
5 eggs, beaten
2 tablespoons plain whole milk yogurt
black pepper
nutmeg
1 cup cooked veggies (pick your faves!)
1/4 cup cheese, some reserved for topping (completely optional)
2 tablespoons chopped nuts or seeds for garnish (optional, but why not?)
Preheat the oven to 350˚F. Combine the eggs, yogurt, black pepper and nutmeg and whisk together until completely incorporated. Fold in the veggies and/or cheese and set aside. Grease 6 muffin cups with butter or coconut oil, and fill them 7/8ths full with the egg mixture. Top with the reserved cheese, seeds or nuts and pop this pretty mess into the oven. Bake until the tops are golden and the center is springy, about 20-30 minutes.
Carbohydrates: 7g
Fiber: 1g
Bacon, Feta and Butternut Squash Omlette Muffins (GF, low lactose, low GL)
3 bacon strips, uncooked, chopped
1 small onion
5 eggs, beaten
2 tablespoons plain whole milk yogurt
black pepper
nutmeg
3/4 cup butternut squash, cubed and roasted with salt
1/4 cup feta cheese, some reserved for topping (I used goat milk feta)
2 tablespoons pumpkin seeds
Preheat the oven to 350˚F. Fry the bacon and onions together until the bacon is fully cooked and the onions are clear or slightly browned. While they are cooking, combine the eggs, yogurt, black pepper and nutmeg and whisk together until completely incorporated. Fold in the squash and feta and set aside. Grease 6 muffin cups with butter or coconut oil, then spoon the cooked onions and bacon, pour the egg mixture over this until the liquid almost fills each muffin cup. Top with the reserved feta and the pumpkin seeds and pop this pretty mess into the oven. Bake until the tops are golden and the center is springy, about 20-30 minutes.
Omlette Muffins: Choose-Your-Own-Adventure Style (GF, possibly: vegetarian, low GL, lactose free)
5 eggs, beaten
2 tablespoons plain whole milk yogurt
black pepper
nutmeg
1 cup cooked veggies (pick your faves!)
1/4 cup cheese, some reserved for topping (completely optional)
2 tablespoons chopped nuts or seeds for garnish (optional, but why not?)
Preheat the oven to 350˚F. Combine the eggs, yogurt, black pepper and nutmeg and whisk together until completely incorporated. Fold in the veggies and/or cheese and set aside. Grease 6 muffin cups with butter or coconut oil, and fill them 7/8ths full with the egg mixture. Top with the reserved cheese, seeds or nuts and pop this pretty mess into the oven. Bake until the tops are golden and the center is springy, about 20-30 minutes.
Bacon, Feta and Butternut Squash Omlette Muffins, just begging to be eaten
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