Egg and Red Pepper Breakfast Cups

    7 g European-style butter

    49 g raw egg, mixed well

    20 g olive oil

    15 g 40% heavy cream

    8 g almond flour, Bob’s Red Mill™

    8 g diced red pepper, raw

    0.1 g baking powder

    Optional: salt/pepper

    After measuring all ingredients on a gram scale, melt the butter in a small mixing bowl. Add the remaining ingredients and mix well. Divide batter into three silicone baking cups. Do not fill more than half way! Bake in a 350°F oven for about 15 minutes, until cooked thoroughly. Allow to cool in baking cups to reabsorb the fat.

    Notes: If your child does not care for red pepper, ask your dietitian to modify the recipe to include a different vegetable such as spinach or broccoli.

    CALORIES: 409
    2g CARBS