Egg & Cheese Muffins – Low Carb & Keto

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So it’s time for me to start doing a little “hacking” in the kitchen to get my calories in order as I start to prepare for my Aug 23rd competition.

As I mentioned, I have no intention of suffering through an egg white and oatmeal rinse and repeat diet. I want yummy, real food and I’m not going to suffer through carb cycling or anything else that doesn’t bode well for my body. If that means I don’t get to 8% body fat….so be it.

I love proteins and healthy fats and both work really well for me. This little bite-sized snack is awesome to toss on top of a salad or keep for those “hangry” moments that we all have, right? Or is just me?

So far this week I can’t say I’ve been totally on point with my diet. I really wanted to start early and slide into my show weight, but the problem is that I work better under pressure – a tactic that works well for exams or other deliverable deadlines, but not for healthy fat loss.

I’ll need to figure this one out soon…

Meanwhile, the muffins!

Egg muffin Bites

• 1/4 c cottage cheese
• 1 broccoli, chopped (I used a food processor to get everything chopped real small)
• .5 onion, chopped
• 1/2 c egg whites
• 3 whole eggs
• 1 cup shredded cheese
• 1/4 teaspoon turmeric
• 1/4 teaspoon mustard seed (or whatever you want)
• salt and pepper

Directions

1. Preheat oven to 425 degrees and grease a muffin tin.
2. Mix ingredients together in a bowl, and add to a muffin tin.
3. Bake for 25 minutes or until golden brown.
4. Makes 12 to 15 pieces depending on size.