Now that I’m a post-op VSG person, I’m on the lookout for recipes that will allow me to keep eating the way I like to – well-balanced, healthy, whole foods. The best blog I’ve found for a post-surgery healthy lifestyle is The World According to Eggface . Shelly cooks the way that I like to, and so when I was looking for something new for breakfast, I knew I wanted to try Eggface’s Breakfast Bites . Like any good cook, I decided to make the recipe my own, and changed it up a bit. That’s one of the things I love about Shelly’s recipes – they’re very customizable. She gives you the main idea, and then you’re only limited by your own culinary choices.
Bella’s Eggface Breakfast Bites
The only ingredient I didn’t list in MFP was the sage, which came straight from my sister’s herb garden. I really love that I can have pancetta and full-fat cheese and each bite only comes out to 40 calories!
Preheat oven to 350 so that it’s waiting for you, and not the other way around.
Since I was using pancetta, I knew that I wanted to cook that up first, so that I could use the drippings as the fat to saute the veggies. So I rendered the pancetta first, and then put it on paper towels to soak up some of the grease.
My food processor came in really handy in chopping up the onions and crimini mushrooms. Once they’re chopped, saute them in the pancetta drippings left in the skillet.
Once the mushrooms and onions are soft, add in the green onions (which I chopped by hand), as well as the pancetta. This way, all the flavors can meld.
Take the skillet off the heat and allow those ingredients to cool a bit before adding in the egg and cheese.
To make sure the muffins come out of the pan easily after they’re cooked, spray the mini muffin pan liberally with cooking spray. I used Trader Joe’s canola oil spray, but something like Pam would work well, too.
One tip I can give to make cleanup a breeze is to make sure to wipe off the excess spray off the pan itself. The same goes with any egg mixture that might drip on the edges of the pan as you fill it.
Bake the muffins for 30 minutes. While they’re cooking, you’ll see that they puff up and look like real bakery muffins, but as soon as you take them out, they deflate. The kitchen smelled amazing while these were baking.
Eggface showed hers cooling on a rack, so I followed suit. I made sure to put some paper towels under the rack, just in case anything dripped.
I couldn’t wait to try these! Don’t they look delish?!
I stored all of them in a large container, separating each layer with paper towels. I shared mine with my sister and parents, so I didn’t need to freeze them, but I’m sure they would freeze up beautifully.
To reheat, I’d suggest the oven or toaster oven for 10 minutes. It’s worth the time it takes to wait for the oven to preheat because the bites come out warm and almost crisp. (So much better than the gumminess that would come out of the microwave).
I have three mini muffins plus some fruit for breakfast, and I’m satisfied for hours. Those with a normal-sized tummy will probably want to eat more, but at these nutritional totals, there’s no guilt. Enjoy!