Hello friends! Last week’s conference was an opportunity to test our skill at frugal travel! As I have mentioned here before, we are artists and musicians, relying heavily on the gig economy for our incomes. A hotel room AND restaurant meals was a bit too “spendy” for us.
We needed some travel-ready food for both “brunch” and dinner (as intermittent fasters we don’t typically eat breakfast) that could be heated up in a hotel room microwave. Our favorite Pot Roast Stew was the perfect dinner solution. I made a big batch and brought dinner-sized portions in the cooler.
I made these egg muffins to bring for brunch: whole food, ready to grab & go! We heated them up each (late) morning while enjoying our coffee with some Grain-Free Banana Bread.
about 8 muffins
- 6 eggs, whisked together
- 1 cup shredded mozzerella cheese
- 1 scallion, chopped
- 4 strips cooked bacon, chopped
- 1/4 cup sun-dried tomatoes, chopped
- Fresh ground pepper
- Preheat oven to 350F.
- Combine cheese and eggs. Pour into greased muffin tins.
- Add scallion, bacon, and tomatoes evenly to each tin.
- Grind a little bit of pepper over the top.
- Bake for 15–20 minutes, until a knife inserted into the center comes out clean.
- Let cool and remove muffins from tins.
Enjoy! Don’t have sun-dried tomatoes on hand? Get creative with additions – this can be a good chance to use up your low carb leftovers!
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Please also note: I am not a doctor or nutritionist. While this low carb diet experiment has worked well for me so far, your mileage may vary. This diet needs to be balanced correctly, in order to avoid potential side effects. It is always a good idea to discuss any major health decisions with your doctor before getting started.