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If you are eating low carb, you know it can be difficult to find grab 'n go food. Well here it is, these take little preparation, just make a batch at the beginning of the week and you will have 20-30 no-carb egg muffins that will last all week for breakfast and even some snacks. You can make them ahead and then reheat them when ready to eat.
10 Ways to Reinvent Your Breakfast Eggs | Skinny Mom | Where Moms Get the Skinny on Healthy Living
spinach, egg, and cheese bake 4 cups packed spinach 1 tbs olive oil for sautéing spinach 1 1/2 cups low-fat mozzarella (I used a low-fat mozzarella blend from Costco with 6 grams of fat in 1/4 cup.) 1/3 cup thinly sliced green onions 8 eggs, beaten 1 tsp. Spike seasoning (or use any all purpose seasoning mix that's good with eggs) salt and fresh ground black pepper to taste