Creating a GDM-friendly Kitchen

Food for thought

  • Cas said: Such useful information, thank you! I was so upset when I found out I have GD, and I have now been told I will have to go on insulin... Read More
  • Sarah K. Scott said: Hi, I really found your article very helpful and informative... Read More
  • Kim Greenia said: We served this over spaghetti squash instead of pasta as a way to limit carbs... Read More
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  • Becky said: Hi! Thank you so much for these recipes, I've recently been diagnosed with GD and was finding it really hard to find interesting recipes that weren't just plain meat with boiled potatoes and veg! We tried this one out last night and it was delicious... Read More

Breakfast

Breakfast Eggy Cups_8457

Eggy Breakfast Cups

Servings: 4 people

Eggy Breakfast Cups are delicious fresh out of the oven or great for brunch picnics. Check out the combinations below or simply use what you have left in the fridge. (Main carbohydrate containing ingredients are listed in bold.)

Ingredients

  • 6 eggs, lightly beaten (Makes approximately 8 – 10)
  • Any of the following combinations

Combo #1

  • 20g/ ~0.5 oz (or a sprinkling) Parmesan cheese
  • 4 asparagus spears, lightly blanched, cut into small sections
  • 1 bacon rasher, trimmed of all fat, cooked and cut into small pieces (optional)

Combo #2

  • 75g/ 2.5 oz corn niblets
  • 100g/ 3.5 oz red capsicum, cut into small pieces
  • 1 bacon rasher, trimmed of all fat, cooked and cut into small pieces (optional)

Combo #3

  • 5 button mushrooms, sliced, lightly pan-fried
  • 100g/ 3.5 oz fresh or frozen spinach, added to mushrooms and slightly wilted
  • 20g/ ~0.5 oz (or a sprinkling) Parmesan cheese

Preheat oven to 160ºC/ 140ºC fan-forced/ 400ºF.

Whisk eggs and spoon into the cups of a non-stick or lightly greased muffin pan. Distribute your combination of filler ingredients amongst each muffin cup (but avoid overfilling as they’ll rise and run over the edges). Sprinkle with cheese (optional) and bake for around 10 – 12 minutes until egg is cooked through and fluffy.

Serving suggestions: Toast (for carbs) or salad.

  • Alexandra says:

    I am searching for healthy, low carb recipes and I found your blog. I also love to eat eggs for breakfast. I will try your recipe. Never made it this way. Can’t wait! Regards from NJ!

  • Kara says:

    Great idea! I went and got some groceries right after I found this. I made mine with diced bell pepper and bits of bacon, with orange slices on the side. I just used 4 eggs for the two of us and it was a perfect amount: 3 mini cakes each. My husband was pleasantly surprised. It came out very good! Thanks for the idea.

  • susan says:

    Can u make these as mini eggy cups?

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About

I’m Lisa Taylor, the mum behind GDRecipes. I created this site after having GDM myself & because I love food. I’d like to inspire, motivate & support you to cook & eat well during your pregnancy with GDM & beyond. Come read my story. My kitchen is your kitchen. ... Read more

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