[center]Cheesy, Meaty Breakfast Muffins [/center]
“Chris, you say to steer clear of milk, but many of your recipes contain cheese. Why is that?”
It’s a common question with a simple answer: Take one look at the macros of milk and you’ll find crappy carbs and sugar. Now look at the label on a package of cheese: carb-free or nearly so. In short, most of the “bad stuff” you find in milk doesn’t find its way into cheese. Plus, it’s just really easy to overdo a liquid compared to a solid. (To scratch your milk itch, switch to unsweetened almond milk, a staple in my house.)
So, cheese falls into the “okay” category. Some may want to get rid of dairy entirely, or ditch it temporarily when they’re fine-tuning, but most of us can eat cheese and stay lean 'n mean.
If you fall into that category, then here’s a cheesy breakfast you’ll enjoy.
1 3/4 cup almond flour, blanched
1 tablespoon Splenda (optional, but gives it a sweeter, corn bread flavor)
1 tablespoon baking powder
pinch of salt
1.5 cups shredded cheddar cheese
3/4 cup ham or Canadian bacon
1 omega-3 egg, beaten
1 cup unsweetened almond milk
2 tablespoon olive oil
Preheat oven to 400 degrees.
Mix everything together. A hand mixer will make short work of this.
Pour into muffin pan. Bake 20 to 25 minutes.
Yield: 6-8 muffins
Change cheeses. Part-skim mozzarella is great.
Change meats. Pre-browned turkey sausage, FTW.
Note: More cooking tips and pics available at my <a href="https://twitter.com/#!/ChrisShugart"target=“new”>Twitter page. Follow along if you want!