Fully Loaded Bruffins

Fully Loaded Bruffins

So a little bit about me…. while I don’t have children I do have an adorable husband that I lavish with my “food affections” and we both are a little festively plump. So I do, at varying stages of determination, make a concerted effort to make healthier choices. And there were plenty of options in my bag this week.

With both of these factors pulling at me – sleep and the want for a healthy choice – the “Bruffin” was born. A fully loaded, low carb high protein delicious food orgy that satiates the both needs. I can just pop one in the hubbys lunch bag and lay in bed for an extra 15 min. Perfect also for a kids lunch bag, make a week ahead and freeze and pull out of the fridge the day before.

Fully Loaded Bruffins

6 Eggs

1 Chorizos

2 Strips bacon

1 Cup Mozarella

1 Cup Tasty Cheese

1/4 Cup Cream

1 small bunch Kale

2 Tomatoes

6 Mushrooms


Olive Oil

Grate the cheeses, slice the mushrooms, slice the tomatoes, finely chop the kale, dice the bacon and chorizo. Combine the eggs and cream in a jug.

Fully Loaded Bruffins

Sauté the mushrooms in butter and olive oil in a pan and put aside.

Now assemble! I put a layer of mixed cheese in the bottom, the 2 slices of tomato, decent pinch of meats, mushrooms and top with kale. Them another topping of cheese and a twist of cracked pepper to finish.

Fully Loaded Bruffins

Bake in the oven for 30 minutes on 180. Wait until completely cooled to take out of the tray. Then wrap up individually in a container and put in the fridge. Breakfast for 2 people 3 days, or more if you double the batch.

Fully Loaded Bruffins

Makes 6 large Bruins.

 Fully Loaded Bruffins

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