Eggs! They’re a versatile breakfast that keeps and reheats surprisingly well. Eggs are a breakfast staple on any low carb diet plan but making eggs from scratch every morning can be a time-consuming task. That’s where recipes like this – which you can make in a sheet pan and cut into squares – can be great for a family on the move.
Eating low carb is a great way to manage hunger, regulate blood sugar, and keep your calories low without having to track them. Remember that even as you’re watching carbs that you don’t consume too many calories either – if you find the scale isn’t moving, track your calories alongside your carbs for a few days. Luckily with this recipe you won’t have problems with either.
- 18 large eggs
- ¼ cup reduced-fat milk
- 1 ½ teaspoons smoked paprika
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 1 teaspoon onion powder
- 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
- 1 cup shredded sharp Cheddar cheese
- ½ cup diced ham
Total Time: 45 minutes
- Preheat the oven to 300 degrees and coat a rimmed backing sheet with cooking spray or oil.
- Whisk eggs and spices in a medium bowl. Pour into the baking sheet and top with spinach, cheddar and ham
- Bake at 300 degrees until just set – about 20 minutes. Careful not to over-bake. If you’re able, flip the pan 180 degrees so that the eggs cook evenly. Not all ovens heat through evenly.
- Let cool and cut into 12 even squares
Tip – These keep in the fridge for up to three days or in the freezer for up to three months. Store with parchment paper between each piece to prevent sticking together or wrap in plastic wrap. To reheat, wrap in a paper towel and place int microwave for 30 seconds if cold, 60 seconds if frozen.
Makes 12 servings
Per serving: Calories 196, Fat 13g, Protein 14.7, Carbs 2.2, Sodium 386mg, Fiber .3g