There have been many questions about how Excellus BCBS Medicare members will be impacted with increased cost sharing due to being out-of-network I have some good news to share that will hopefully help ease the worry of this outcome.
Excellus BCBS plans have the same copay for in-network vs. out-of-network for urgent care so there would be no cost-share impact to the member if the urgent care (provider) sees them.
WellNow does participates with Medicare, so in that case there would be no balance billing for the difference, another words, the provider has to accept the Medicare fee schedule.
As long as any WellNow claims are billed as an urgent care visit the claim will process at the same copay whether in or out-of-network facility.
When it comes to billing, Excellus BCBS has no say in how the provider’s bill. Excellus BCBS is also anticipating WellNow will require Excellus members to submit their own claims, so if you have questions on billing please reach out to the provider.
I hope this information finds you well and is helpful moving forward.
RECIPE for Greek Muffin Cups (breakfast or snack); can reheat and go!
RECIPE for Greek Muffin Cups (breakfast or snack); can reheat and go!- 1/4 cup Ken’s Simply Vinaigrette Greek
- 2 cups Baby spinach
- 1 Red pepper, finely chopped
- 1 cup Grape tomatoes, quartered
- 1/2 cup Crumbled feta
- 1/4 cup Red onion, finely chopped
- 1/4 cup Kalamata olives, chopped
- 6 Eggs, beaten
- 3/4 cup Milk
- 1/2 tsp salt and freshly ground pepper
- Heat vinaigrette in a large non-stick skillet set over medium heat. Add spinach and red pepper. Cook, stirring, for 5 minutes or until spinach is wilted and pepper is softened. Cool.
- Preheat oven to 375°F. Grease a 12-cup muffin tin with non-stick cooking spray. Stir tomatoes, feta, red onion and olives with spinach mixture. Divide evenly among muffin cups.
- Beat eggs with milk, salt and pepper. Slowly pour over filling, allowing egg mixture to flow into all the nooks and crannies; fill just below the top of the muffin cup.
- Bake for 20 minutes or until just set in the center. Let stand for 5 minutes. Run a thin knife around the outside of each egg cup. Carefully use a small spatula to remove egg cup from pan. Serve warm or cool completely and store covered, in the refrigerator, for up to 3 days.
- Tip: Make the frittata cups in advance and rewarm in the microwave or toaster oven for a quick breakfast, afternoon snack or post workout bite.
* This article is for information purposes only. I don’t recommend, support, or diagnose any featured writer or article. I am not a doctor. Your health is one of a kind. What works for one person may not for another, so the information in these articles should not take the place of an expert opinion. Before making significant lifestyle or diet changes, please consult your primary care physician or nutritionist. You and your doctor will know your own health best.