Quick Slow-Carb Breakfast

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My sweet friend, and fellow homeschool mom made an instagram picture with some yummy breakfast quiches so I decided it was brilliant and decided to make my own slow-carb version using only veggies and eggs.



These were quick and easy to make, and if I couple this with refried beans, it makes a pretty presentation and follows my Four Hour Body diet rules perfectly.

Here are the easy steps:

Cut your veggies rather small, because they are going to go in muffin cups. Just shop whatever you have on hand. Here, I used brocccoli, onion, peppers (Red, green and yellow) and zucchini.


Saute the veggies in a skillet with a little oil or butter. I used some bacon grease I had reserved in a jar in my fridge. SC2

Line the silicone muffin cups with the sauteed veggies.


I scrambled a dozen eggs for the 12 muffin cups. 11 would have been enough.


Bake these at 350 degrees. My friend did hers without the silicone cups and baked them for 20 minutes. In the silicone cups, they took 24 minutes.

As soon as they were cooled, I tipped them out of the cups (no problem at all, they slid right out). And stored them in the fridge or freezer.

If you have some leftover veggies and eggs, go ahead ans scramble them up and enjoy!





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