The Incredible, Edible Egg

An egg a day keeps the doctor away? It’s been my go-to for years.
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DashGo Egg Cooker = Mind Blown

I like eggs. I’ve almost mastered hard boiling them in the oven, I’ve made egg muffins, but I’m not so great at making them many other ways.

And then… as I was walking through Kohls… I saw the DashGo egg cooker. With this thing, you can poach eggs, boil them, make omelettes and more. They give you a few different containers to make your eggs in, but it’s as simple as pouring the egg into their container, pouring the designated amount of water they tell you to into the basin, cover and let it work it’s magic. No timer. No watching. Just leave it and walk away until they’re done. Once the water is evaporated it knows to turn off.

I love this because I don’t have a ton of time to make breakfast in the morning but I can get my eggs started while I’m getting ready and they’re done when I’m done. Amazing.

This video from DashGo says it all. Check it out, then go buy one if you’re looking for a way to make your eggs. You’re welcome.

Low Carb Breakfast: Egg Muffins!

One of my favorite things to do is prepare something for the week so I don’t have to do it during the week. I’ve been preparing lunches for the week for a long time and just discovered something heaegg muffinslthier for breakfast that isn’t yogurt full of all kinds of crazy ingredients I can’t pronounce: Egg muffins!

I found the recipe on Kalyn’s Kitchen’s and it’s a great low carb way to start your day. Kaylyn’s Kitchen is a great website to bookmark for low carb ideas, that’s where I found my absolute favorite mashed cauliflower from.

I’ll explain things for a metal muffin pan, but if you have silicone, be sure to check out that link.

Servings: 12 (each)

You’ll need:

  • 1 dozen medium eggs
  • 1 cup mild reduced fat cheddar cheese
  • 1/2 tsp Spike seasoning


  1. Pre-heat oven to 375°F and fill muffin pan with liners
  2. Spray with vegetable oil to keep egg muffins from stickingSpike seasoning
  3. Crack all the eggs into a large bowl and whisk
  4. Stir in cheese then Spike seasoning
  5. Pour into muffin pan approximately 3/4 way full
  6. Cook for 20-30 minutes or until brown on top

Let them cool for 15 to 20 minutes, then I just baggy them up or however you want to store them! I have a convection oven so during the week I will re-heat them at 350°F for five minutes then they are ready to go.

Also, the Spike seasoning is a great add to anything. I’ve tossed it into some of the things I have been making lately and it adds a lot of flavor.

egg muffins