After having gestational diabetes with my 4th and 5th pregnancies, I started eating high protein breakfasts daily. Eggs are a staple at my house. They are so versatile, healthy and perfect for a quick protein meal. I eat them for breakfast almost every day. I like variety in my food so I decided to try something a little off the beaten path for me. Goat cheese.
Growing up with MANY allergies including dairy, I have bad memories of goat milk. So naturally, anything with “goat milk” would send me hurling. But my love for goat cheese came around two years ago when my husband and I went out for dinner for our anniversary. I ventured outside my comfort zone and ordered a tapas with goat cheese and I actually LOVED it (I will post my version of this recipe soon!). Then at my mommy Bible group last year, they had a cheese log rolled in blueberries. I thought I was eating cream cheese and blueberries but it was actually goat cheese. I LOVED it. I was sold on goat cheese.
I like using goat cheese as an alternative to dairy. Sometimes I am just not up for a heavy cheese, but I still want the creaminess and the saltiness of cheese. So I opt for goat cheese instead. I also like to use goat cheese crumbled on top of my salad instead of feta (when I am pregnant).
This recipe is easy to make and packed with protein and vitamins. This is one of my favorite ways to eat eggs. I love how the crumbly goat cheese just melts and mixes with the eggs into a creamy, melt-in-your-mouth, good-for-you meal. enJOY!
Do you like goat cheese? Do you have a favorite goat cheese recipe?