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I Love Breakfast! It is probably my favorite meal of the day. Even while in college, I would get up and go to breakfast instead of sleeping in. Of course, it was the best meal the cafeteria cooked.
But what can a diabetic eat that isn’t too fatty or will throw the carbs in a tailspin?
Let’s take a look over the next few days:
I’m an egg eater and always have been, so I look for great ways to incorporate eggs. Here is one of my favorite ways:
Mushroom Scrambled Eggs
- 1/2 cup sliced fresh mushrooms
- 1/4 cup thinly sliced green onions
- 1 teaspoon lite margarine
- 1 8 – ounce carton refrigerated or frozen egg product, thawed, or 4 eggs, beaten
- 1/4 cup fat-free milk
- 1/8 teaspoon ground black pepper
- 1/2 cup shredded reduced-fat cheddar cheese (2 ounces)
- 1 slice turkey bacon or bacon, crisp-cooked and crumbled
- Preheat a non-stick skillet over medium heat. Add mushrooms and green onions. Cook and stir for 5 to 7 minutes or until vegetables are tender.
- In a medium bowl, stir together egg, milk, and pepper. (I use my immersion blender to add air for fluffier eggs). Pour egg mixture into skillet. Cook, without stirring, until mixture begins to set on the bottom and around the edge. Using a large wooden spatula lift and fold partially cooked egg mixture so uncooked portion flows onto the pan underneath.
- Add the cheese and bacon. Continue cooking over medium heat until egg mixture is cooked through but is still glossy and moist, usually about 2 to 3 minutes. Remove from heat immediately. (Be careful not to overcook the eggs.)
Nutrition Facts Per Serving:
Serving Size: 2/3cup
Servings Per Recipe: 4
PER SERVING: 102 cal., 5 g total fat (2 g sat. fat), 13 mg chol., 286 mg sodium, 5 g carb. (1 g fiber), 11 g pro.
Lean Meat (d.e): 1.5; Vegetables (d.e): 0.5; Fat (d.e): 1
Carb Grams Per Serving: 5
What is your favorite breakfast food? Please share your recipe for it in the comments below so we all enjoy it too.
To get my Free Personal Meal Planning Worksheet click here.