Low carb breakfast bologna and eggs stuffed with cream cheese

I got up this morning craving to make something different for breakfast. So, I started scouring the internet for great low carb breakfast recipes. This recipe was inspired by a bacon and eggs variant I found on Low Carb, So Simple food blog. It looked so delicious but I had one dilemma, I HAD NO BACON! But what I did have was bologna so I decided that I have to make this.

It came out perfect! But I made one other change to the recipe. Originally, it doesn’t use the egg yolks but I decided that  wanted to use them. So I added the yolks to the cream cheese and it worked great. I also cooked it at a less time than the original recipe because I didn’t want the bologna to burn. This was a delicious, filling breakfast and I hope you give it a try.

 

Serves 1

Low carb breakfast bologna and eggs stuffed with cream cheese

15 minPrep Time

30 minCook Time

45 minTotal Time

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Ingredients

  • 2 slices of bologna (I used chicken bologna)
  • 2 eggs
  • 2 tbsp cream cheese
  • 1 tbsp coconut oil
  • 1 tsp dried thyme
  • A pinch of salt

Instructions

  1. Preheat the oven at 400 degrees F (200 degrees C)
  2. In a small pot , add water and place the two eggs in. Boil until the eggs are hard boiled for about 10- 15 minutes (you can do this overnight and keep the eggs in the refrigerator)
  3. Take two slices of bologna and cut it in half, keep aside
  4. Remove eggs and place in some room temperature water to cool down and stop the cooking process.
  5. Remove the egg shells. Cut the eggs in half and spoon out the yolks
  6. In a bowl , combine the cream cheese, coconut oil, dried thyme, egg yolks and salt (to taste). Beat together with a hand mixer or a whisk
  7. Spoon the yolk cream cheese mixture into the hard eggs white. Take a piece of bologna and wrap it around the egg. Use a toothpick to hold it together and place on a lined baking sheet (I used aluminum foil but parchment paper works well). Repeat the process until eggs and mixture is done.
  8. Bake in the oven for about 20 minutes until the bologna has crisped up
  9. Remove from the oven and serve with lettuce

Notes

Depending on the oven you’re using, keep an eye on the bologna so that it doesn’t burn. If you think the mixture doesn’t have enough cream cheese, you can add up to 2 ounces of cheese depending on how many eggs you’re making. Enjoy!

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