So a few weeks ago while I was at the doctor's office, it was suggested to me that my normal breakfast (banana, 1 Tbsp nut butter, and a whole wheat wrap) was too carb heavy and I should switch to 2 eggs and citrus fruit instead. *note: the nutrition facts below were created at http://www.caloriecount.com/. I am making the assumption they are correct and haven't bothered to double check their numbers.
While I didn't necessarily agree with their proposed breakfast, I tried. I really did. But it turns out eating citrus every day seemed to aggravate my stomach. A lot.
So I set out to find a different breakfast that was lower in carbs, but didn't bother my stomach. And if I could add in some nutrients, that'd be cool too. So for the first try, I wanted to keep the eggs as they suggested, but add in some veggies, and I didn't want to have to make it every day. So I came up with a breakfast bake I could make over the weekend, portion out, then freeze for a grab and go breakfast.
It was pretty easy to make over the weekend. I roasted a medium spaghetti squash in the oven (400 degrees for about 45 minutes), sauteed the tomatoes and peppers, chopped the kale and green onions, cooked the bacon (then chopped it), and then grabbed a big bowl to mix it all together, along with the shredded cheese and some salt and pepper. Why only 3 pieces of bacon? Well, it's all I had. And to be honest, I don't think I would have noticed if it wasn't there. But I did sautee the peppers and tomatoes in the bacon grease so.....
Then spread that out into an 8x8 pan and pour over 7 beaten eggs.
If I kept it at 2 eggs per day, that would be 18 eggs and I'd probably need a bigger pan to bake it in, but here's what the nutrition would look like: