Protein Packed, Low Carb, Fast and Easy Egg Wrapped Cups

Ever since I had Gestational Diabetes with my first child, I switched over to a more balanced way of eating. I have always CRAVED carbs. I heart them. :) The problem is that my body does not heart them, and when I eat too many carbs I gain weight very quickly (unless I'm running 50 miles a week like I did in college), get hypoglycemia, headaches, and apparently Gestational Diabetes when pregnant. Not cool.

The nutritionist I had to see throughout my whole pregnancy told me how to eat a more balanced diet to control my blood sugar with diet and not need medication. It worked like a charm. Of course we need SOME carbs to survive, and I still eat them but in moderation. These nifty Egg Wrapped Cups are the perfect snack or breakfast for anyone desiring to follow a lower carb way of eating, are gluten-free, eat paleo, or just like eggs. PLUS, they are delicious. I don't even like egg yolks that much, but these cups are addictive.

I found the original recipe here. It's one of the easiest recipes ever made. Even the most inexperienced cook can make these. I also think they are quite pretty. Isn't that bright yellow yolk a beautiful sight??

First, spray a muffin pan and place ham (chicken also works) lunch meat into the cups.
Place 1-2 tbs chopped onions in the meat.

Shred some fresh spinach and place on top of onions.

Crack an egg for each cup and drop onto the spinach.
On the left 2, I sprinkled some Italian seasoning.
On the right 4, I tried paprika and black pepper. Both were great!

After I adapted a lowER carb diet during my pregnancy, I continued to keep the same diet after I had my baby. Great news is that when I got pregnant again I did NOT have Gestational Diabetes. I truly believe this had a lot to do with how I changed my eating habits. It works guys! I'm not trying to convert you...just telling my story. Enjoy these Egg Wrapped Cups and keep those blood sugars balanced and your body not crashing as an added plus! Make sure you keep these in a container in the fridge and eat them cold or heat them up in the microwave or oven when ready to eat. They were still good after 3 days in our house...they've never made it longer than that. Ha!

Fast and Easy Egg Wrapped Cups

(Can be gluten free, milk free, nut free, refined sugar free, low carb, Paleo, high protein)

Makes as many servings as you desire. You can make 1 or 12 or 24! This recipe is for 6. 

Ingredients

• 6 slices of thin lunch meat (ham, chicken, or turkey will work)*
• 1 tbs diced onions for each Egg Cup (6 tbs total)**
• 2 tbs fresh spinach leaves shredded per Egg Cup (12 leaves total)**
• 6 eggs
• Any spices prefered (I used Italian seasoning, paprika, and black pepper)
• Spray cooking oil

Directions

1. Preheat oven to 375 degrees F.
2. Spray muffin tins with cooking oil.
3. Place 1 slice of lunch meat in each sprayed cup.
4. Put 1 tbs onions in cup and 2 tbs shredded spinach leaves on top of onions.
5. Crack an egg on top of the spinach and season with desired spices.
6. Bake for 20 minutes or until yolk is cooked and set.
7. Allow to cool for a couple minutes and enjoy!

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Caution: Juice will leak out of the cups while you eat them. If they do not cool enough, the juice could possibly burn you. Make sure to let them cool thoroughly. Also be sure to eat over a plate (or in a sandwich bag if on the go) to prevent a mess...and a need to change your clothes ;)

Notes:

*I use very thin slices of meat from Kroger. I use this brand (Kroger Deli Style Lean Smoked Ham) to come up with the Nutrition Facts. Each slice has 12 calories.

**Be creative and try other vegetables! I think green peppers, red peppers, carrots, etc. could work nicely. I used frozen already chopped onions for this recipe. Huge time saver, AND my body hates cutting onions. Not a pretty sight!

Nutrition Facts:

(per Egg Cup)

Cals-90, Fat-5.5g, Carb-2g, Sugar-0g, Pro-8.1g