This smoothie has become an obsession. By obsession I mean I'm eating it 5 out of 7 days per week to break my fast and I LOVE IT! It's super creamy like a milkshake and my recipe makes a BIG smoothie. Like 32 ounces, big! It's nutty and fruity and smooth with a touch of sweetness. Plus it packs a big protein punch at 58 grams of protein! This smoothie keeps me full for HOURS. Highly recommend if you are looking for a low carb, high protein lunch or breakfast. Try it and tell me what you think!
This recipe uses 3 main ingredients, some butter and some spices and WOW is it delicious. I love this recipe for transitioning back into a low carb diet because it's not super low in carbs coming in at 14 net so its great for everyone! Plus sweet potato have so many health benefits- they are a great source of fiber! And the fiber and antioxidants are great for your gut health. I also like to add in other vegetable to the sauté if I have them on hand- if you try this one let me know how you liked it down in the comments!
Sweet Potato Eggs- Serves 2
5 oz sweet potato, shaved into ribbons
1/3 cup white onion, chopped
2 Tbsp butter
4 eggs
Salt, pepper, and garlic powder to taste
In a non stick skillet over medium-high heat melt 1 tbsp of butter and add in the onion and sweet potato ribbons. Saute for 6 minutes stirring often to prevent burning. You want the sweet potato to get nice and crispy edges.
After 6 minutes move the sweet potato & onion mixture to the outer portion of your pan. Add in the rest of the butter (1 tbsp) to the middle of the skillet.
Crack your eggs into the melted butter and cook to your desired doneness. Flipping half way through cooking if needed.
Serve by scooping out the sweet potato mixture and adding the eggs right on top. ENJOY!
Breakfast is a time of the day when I really like to eat something filling and savory. This recipe is just that! It makes the perfect recipe for your brunch or lunch table for entertaining as well! With the garlic and herb flavors from the spreadable cheese paired with the creamy avocado and crunchy toast it is just perfection. This is also a great transitional recipe if you are re-starting a low carb lifestyle and slowly lowering your carbs. You can also customize this recipe with the cheese flavor you use, the toast brand, and how much avocado you prefer.
Garlic and Herb Cheesy Eggs & Avocado Toast- Serves 1
1 egg
1 tsp heavy cream
1 Tbsp garlic & herb cheese spread, I use Alouette Brand or Boursin Brand
1/2 avocado
1 slice of your favorite toast, I use Daves Killer Bread (thin sliced)
salt
pepper
crushed red pepper flake (optional)
1/2 tbsp butter
Whisk together the egg, heavy cream and a pinch of salt and pepper.
In a small pan melt the butter and scramble the eggs to your liking. Then mix in the cheese spread and allow to warm up. Mix in the cheese with your eggs as it warms up.
Remove from heat.
Smear the avocado on top of your toast and season with salt, pepper, and crushed red pepper.
Top with your egg mixture and ENJOY!
If you are a taco lover like myself, you will absolutely love this dish. I make tacos a lot for dinner which means I always have leftover taco meat. This is one of my favorite ways to use it up and make a filling, low carb meal! I say meal by the way because I eat this for breakfast, lunch OR even dinner! Whenever the craving hits! The best part is you can use your favorite cheese, your favorite salsa, or even add queso or guacamole or whatever toppings are your favorite!
Taco Eggs- Serves 1
1/4-1/3 cup leftover taco meat (beef, chicken, or turkey seasoned with Taco Seasoning)
1 egg
1/2 Tbsp butter
1 Tbsp half and half
1/4 tsp Taco Seasoning
1/4 cup of your favorite cheese (I use a Mexican cheese blend)
Plus any toppings you choose!
In a bowl whisk together the egg, half and half and 1/4 tsp taco seasoning and set aside (add a pinch of salt if your taco seasoning doesn't have any in it)
In a skillet over medium high heat melt the butter.
Then add the taco meat and warm through, about 2 minutes.
Then pour the egg mixture over the top and scramble the eggs with the meat.
Then top with your cheese and mix in to melt.
Flatten your eggs to get the cheese crispy. Flatten and wait 1-2 minutes and then flip to crisp the other side.
Serve with your favorite topping!
I love salsa and sour cream with some chopped, pickled jalapeños! Enjoy!
Another amazing meal prep for any meal of the day right here. I am all about meal prepping for a few hours on Sundays so I can stay on track during the week. Don't get me wrong, I love cooking but with the fast pace of life these days I am so thankful when I can pull something already prepped out of the fridge, heat it up, enjoy it and then get back to life. Eating on the go and meal prep doesn't have to be tasteless and blah though- don't forget that! You can have a delicious meal waiting for you- you just have to choose the right recipes and give yourself options. This recipe is perfect for any meal of the day. Why? Well, I will tell ya! It is a recipe for all the flavors of an Italian Cheesesteak but they are packed into a frittata that you can take on the go and stay on track with a low carb lifestyle. If you're not a fan of frittatas then you could also put these into muffin cups and enjoy then that way. I also have a lot of people say they are not a fan of reheated (or any) egg. Well I hear ya and I agree HA! That is why I fill my frittatas and egg cups with a lot to the filler and really only have the egg as the binder that keeps everything together. I hope you love this one because we definitely do!!!
Italian Sandwich Frittata- Makes 5 servings
7 eggs
2 Tbsp half and half OR heavy cream
10 oz Steak Umms meat, cooked
5oz fresh mozzarella cheese
1/4 cup banana peppers
4 Tbsp pizza sauce, plus more for dipping- I use Raos
Salt and Pepper to taste
Preheat the oven to 425 degrees.
Then in a medium skillet cook the steak umms meat until it is all browned and no longer pink.
VERY important- drain the meat well. You can even remove to a paper towel to soak up some of the residual grease.
Whisk together the eggs, half and half, and a sprinkle of salt and pepper.
Spray a 9 inch pie plate with cooking spray and layer in the cooked meat and banana peppers. Then pour the egg mixture over.
Slice the mozzarella and top the frittata evenly. Using a fork submerge each slice of cheese into the egg so it is well coated.
Then top with the pizza sauce.
Bake for 25 minutes.
Allow to rest for at least 3 minutes before you serve. If you are meal prepping allow it to cool slightly and then package up with extra pizza sauce for dipping on the side. Enjoy!
This recipe is all over Pinterest, I did not make this up but I DO think I have perfected it. With a few helpful tips I wanted to make sure these came out perfect for YOU the first time and every time. These cups are perfect for meal prep, a brunch, a snack, or breakfast for 1. Watch the video above to get all my tips and tricks and follow the recipe below to recreate them at your house!
Ham Egg n Cheese Cups- Makes 2 cups
2 thin slices of ham deli meat
1 slice of American Cheese OR 2 Tbsp of your favorite shredded cheese
2 large eggs
Salt
Pepper
Onion Powder
Take out your ham, cheese, and egg and allow them to sit at room temperature for a few minutes while the oven heats up.
Preheat your oven to 400 degrees and grease your muffin tin.
Once the oven is preheated then assemble your cups (video will give further instruction).
Place the ham in your muffin tin and form to shape the cup. Tuck in any pieces sticking up- they will burn. Then put in your cheese. If using American I like to use half a slice folded in half.
Next, crack in your egg carefully so you
dont break the yolk. Then sprinkle on salt, pepper, and onion powder. A dusting of each one does the trick.
Then depending on how cooked you like your yolk, follow the cooking times below:
15 Minutes= Runny Yolk
17 Minutes= Semi-solid, still runny yolk in the center
18 1/2 minutes= how mine looked in the video, fully cooked yolk, middle is still a little "jelly"
20 minutes= a solid cooked yolk all the way through
It is very seldom that I hear my husband crave a meal prep two weeks in a row... but folks, this was a recipe he wanted to have for his breakfast at work not just one week but two weeks in a row. I bring you my Savory Broccoli & Bacon frittata! featuring smoked gruyere cheese, dried thyme and nutmeg. This frittata is perfect for any meal- it is perfection for meal prep- just make it and then me later. Normally I would say use whatever ingredients you like and have however, this time I urge you to make it exactly as it is written. Each ingredient is necessary and all the ingredients together build such a tremendous flavor profile I wouldn't want you to switch it up and be disappointed. I hope you enjoy and by the way- what a perfect edition this would be to your Fathers Day brunch!
Savory Broccoli & Bacon Frittata- Serves 5
1 cup broccoli florets, chopped into bite size pieces
6 slices of cooked bacon, broken into bitesize bits
1/2 cup thinly slices onion
1 Tbsp finely chopped (or grated) garlic
1/2 cup smoked gruyere cheese
1/4 tsp dried thyme
1/8 tsp nutmeg
7 eggs
2 Tbsp half and half
Salt and Pepper to taste
Preheat the oven to 425 degrees
Combine the egg, half and half, dried thyme, and nutmeg. Add in a pinch of salt and pepper.
Whisk until well combined. Set aside.
Grease a 9 inch pie plate with cooking spray.
Layer in the onions, garlic, broccoli, and bacon.
Pour the egg mixture over the veggies. Make sure to coat the mixture in the egg.
Top with the gruyere cheese.
Bake for 25 minutes.
Let sit for about 5 minutes before serving.
If you are making this dish for meal prep I would advise to let it cool for about 15 minutes then cut it into portions and keep refrigerated until you are ready to eat. ENJOY!
Everyone knows I love my taco dinners but since most of the time it is just Jason and I for dinner we have leftover taco meat. This is just one of the many ways I like to use it so nothing goes to waste! I hope this recipe gives you some inspiration to not only use leftovers in a new way but also opens your mind into the world of breakfast pizzas! If you liked this recipe let me know and I will show you some of my other breakfast pizzas!
lil carb Taco Breakfast Pizza Serves 1 or 2
(Jason can eat a whole one, I can only eat half before I am stuffed!)
2 eggs
1 Tbsp half & half
1/2 cup leftover taco meat
5 slices roma tomato
1/3 cup cheddar cheese
1/2 Tbsp butter
salt & pepper
*Plus toppings of your choice- guacamole, sour cream, taco sauce, etc!
Start by warming your taco meat in the microwave for 1 minute and set aside.
Then whisk 2 eggs with half and half and a pinch of salt and pepper and set aside.
In an 8 inch, non stick skillet melt butter on medium high heat.
Add in the whisked eggs.
To create a perfect egg-pizza-"crust" follow my 3 simple tips (reference my video above too!)
1. Swirl the pan to get the egg moving.
2. Scrape away the egg from the sides.
3. Pull the egg away from the sides allowing the raw egg to get underneath and cook.
Continue to do this until the egg crust is mostly cooked.
Then time to assemble the pizza!
Turn the heat down to medium low and add your taco meat onto your egg "crust".
Arrange tomato slices on top of the taco meat and sprinkle with a little salt and pepper and then sprinkle cheese all over.
Cover and allow the cheese to warm and start to melt.
Remove from the heat and run your spatula around the pans edge to loosen the "pizza".
Plate and top with your favorite taco toppings and ENJOY!
And this one is the most savory of them all!! I came up with this recipe as a way to shortcut an eggs in purgatory recipe and let me tell you not only is this almost TOO easy but it is amazing as a breakfast, lunch, OR dinner! This is just as simple as it gets peeps anddddd you can customize how well your yolk is cooked to your personal preference! With literally 2 ingredients and a few spices you can't go wrong! Garnishes not included hehehe
lil carb Italian Eggs- Serves 1
1/2 cup low carb marinara sauce - I used Belletieri's Marinara Sauce
1/4 cup water
2 eggs
1/8 tsp red pepper flake (optional)
1/8 tsp garlic powder (optional)
Salt & Pepper
Garnishes-also optional although I love garnishes!
1/2 Tbsp grated parmesan cheese
1 tsp fresh parsley or fresh basil
In a small 8 inch skillet (use this size otherwise everything will cook too quickly) heat up the water and marinara sauce over medium high heat until it is lightly bubbling around the sides and warmed through.
Then crack in your eggs being careful not to break the yolk.
Sprinkle on the red pepper and garlic powder if you are using them, turn the heat down to medium and then put a lid on the pan.
Cook time once the lid goes on:
-Runny Yolk: 2 minutes
-Solid yet shiny yolk (what is in my video): 3 minutes
-Fully cooked yolk: 3 1/2 - 4 minutes
*Your stove may be different then mine- but this happens quick so watch your eggs carefully to get your desired doneness.
Once they eggs are done plate em and eat em!
Garnish with some parmesan cheese, S&P and fresh chopped herbs and ENJOY!
**TIP: to make this for more people just use more sauce, more eggs, and a bigger pan. Use a pan that will fit the number of eggs you want to cook at once and add enough sauce to cover the bottom of the skillet. **TIP 2: When looking for a low carb sauce I try to stay below 4 net grams of carbs per 1/2 cup. Calculate the net grams of carbs by subtracting the fiber from the carbs on the label.
Eggs can be underrated I mean you can do SO much with them in just about any flavor combo!
I have plenty of frittata recipes on this blog but what if you're not feeding a crowd or meal prepping? What if you just want a single serving frittata for one? With ALL your favorite flavors? Take this recipe and run with it! Add in whatever your favorite flavors are or whatever you have in your fridge and you can have a super easy frittata for one ready in no time!! See how I like to make MINE below!
lil carb Frittata for One
2 eggs
1 Tbsp half and half
1/2 Tbsp Butter
1/8 cup bell pepper, chopped
1/4 cup tomato, chopped
2 Tbsp onion, chopped
1 Tbsp pickled jalapeño, chopped
.75 ounces cheese (I used 1 slice of American Cheese)
1 Tbsp fresh herbs such as parsley, chives, or basil (optional)
Salt & Pepper to taste
To start off whisk together the eggs and half & half with a pinch of salt and a pinch of pepper.
Whisk together until it is combined and then whisk another 10 seconds.
Preheat your broiler to high.
Next, heat the butter in an 8 inch, nonstick skillet (this is key) over medium to medium high heat.
Once the butter is melted add in the chopped onion and jalapeño and stir for about 30 seconds. Then add in the bell pepper and stir for about 30 seconds. Next add in the tomato and stir.
Cook the veggies until they develop brown color, about 3-4 minutes.
Then arrange the veggies in a single layer and pour in the eggs.
Run a spatula around the edge of the skillet to loosen the egg mixture from the sides.
Tilt the skillet around to move the uncooked egg mixture and continue to run the spatula around the edge. Do this until the frittata is mostly set but not completely cooked yet- about 2 minutes.
Top with your desired cheese and pop under the broiler for 1 minute- 1 minute 30 seconds- depending on your oven. Just watch carefully. In my video I kept mine in for 1 minute 20 seconds.
Garnish with chopped herbs and ENJOY!
Nutritional Facts for whole recipe:
370 Calories
18 Grams Protein
7 Grams Net Carbs
**For more breakfast recipes including other frittata flavors click on the "Breakfast" link on the left side of my blog!**
This recipe I have for you today is very versatile. I made these for a brunch I hosted at my house for my mom for Mother Day! They also work well as meal prep for a quick make ahead breakfast or snack. And if you're like me you make em and eat em! I have customized 3 flavors today but really use whatever you like and have on hand. I absolutely love meal prepping but if you don't then you will like this recipe because it is super quick and makes a bunch of lil egg cups.
*Pan I used was 24 cups, 2 inches around and 1 inch deep.
lil carb Egg Cup Trio-Makes 24 cups- 8 of each flavor
Eggs:
8 eggs
2 Tbsp half and half
Salt and Pepper to taste
Broccoli Cheddar Egg Cups:
8 tsp finely chopped broccoli (about 3 small florets)
1/2 slice Cheddar Cheese or about 8 tsp of shredded cheddar
Ham and Cheese Egg Cups:
2 thin slices deli ham of your choice, chopped
1/2 Slice American Cheese
Assembling:
Preheat the oven to 375 degrees.
To start off whisk your eggs with a pinch of salt and pepper and the half and half.
Set aside.
Spray your pan liberally with cooking spray.
8 Broccoli cups- add in 1 tsp of finely chopped broccoli to each muffin cup.
8 Ham and Cheese cups- add in 1 tsp of finely chopped deli ham to each muffin cup.
8 Mushroom cups- add in 1 tsp of finely chopped mushroom to each cup.
Next, pour the egg mixture into each cup, filling each one almost to the top.
Top each cup with the appropriate cheese.
Bake for 9 minutes.
They will puff up so when you take them out let them sit for a minute or so and then remove them to a serving tray and enjoy right away or let them cool and then pack them up in some tuber ware and store in the fridge. To reheat simply microwave for about 1-2 minutes until they are warmed through. ENJOY!
This could be a game changer to some of my low carb friends. Are you craving fruit? Or maybe you really miss yogurt parfaits? Or do you see people eating these colorful smoothie bowls and you want to join in on the fun?? I have felt all of these emotions so I decided to create a low carb protein bowl of my own that involves fruit and yogurt and everything that i crave from time to time. Using the ingredients I used you will have a hearty breakfast for 10 net grams of carbs. This is a nice change up from eggs and I know you will love it as much as I do!
lil carb Yogurt Protein Bowl- Serves 2
1 container of Siggis Brand- plain yogurt, 5.3 oz (find it HERE)
1/2 Tbsp chia seeds (Find them HERE)
2 oz banana (About 1/3 of a medium size banana)
1/2 scoop (about 1 Tbsp) of protein powder** ( HERE is the one I use)
About 1/3oz (handful) no sugar added toasted coconut chips ( HERE are the ones I love)
To assemble- mix the yogurt with the protein powder until well combined.
Then either stir in or top with the chia seeds, banana and coconuts chips.
Then pack up for later and refrigerate or Enjoy now!
**Watch to the end of my video above where I talk more about protein powder** Per Bowl- using the ingredients I use:
247 Calories
21g Protein
20.1g Net Carbs
*I split this into 2 breakfasts- So for each half:
123 Calories
10.5 Grams Protein
10 Net Grams Carbs
If you sub out the banana for 3 medium fresh strawberries:
Per Entire Bowl:
211 Calories
20.8 Grams Protein
10g Net Carbs
Like most of my recipes this breakfast came about when I was browsing through my fridge trying to figure out something new to make for Jason besides the normal ole scrambled eggs. I had left over, thin sliced london broil lunch meat in my fridge and some cheese and veggies and behold- a wonderful, NEW, Low Carb breakfast item was born! This quickly became a favorite in my house, I'm sure you will love it too!
lil carb Cheesesteak Egg Scramble- Serves 1
2 eggs
1 Tbsp half & half
3-4 thin slices london broil OR roast beef
2 1/2 slices American cheese
1/8 cup thin slices white onion
1/4 cup thin sliced bell pepper (any color you prefer)
1/8 tsp salt
1/8 tsp pepper
1/8 tsp garlic powder
2 Tbsp butter Spicy Ketchup:
2 1/2 Tbsp low sugar ketchup
1/2 tsp mayonnaise
1/2 Tbsp Sriracha
Scramble your 2 eggs with the half and half and set aside.
Mix together the spicy ketchup ingredients in a small bowl and set that aside.
Melt the butter in a nonstick skillet over medium hight heat.
Add in the onion and stir for 2- 3 minutes until they are golden brown.
Add in the bell pepper and stir for another 2 minutes.
Then add in london broil breaking into smaller pieces as you add it to the pan.
Stir.
Then add in the salt, pepper, and garlic powder and stir.
Then add the egg in and scramble until they are your desired consistency. Turn your heat down at this point if you prefer to cook your eggs "low and slow". If you're like me the eggs will cook within the next minute or so at medium high heat.
Make egg scramble into a thin even layer and top with the cheese.
Turn heat down to low and put a lid on to melt the cheese.
Plate and use spicy ketchup as the condiment. Enjoy!
I love trying out new products whether it be skin care related, makeup, kitchen utensils and especially food! In my latest Chats With Kat on YouTube I talk about Thin Slim Foods. I absolutely love their plain bread aka white bread. It is the answer to my low carb food prayers. Check out my video above where I tell you WHY I love it and check below for my favorite way to eat it - as a base for my avocado toast. So yummy.. really how can you go wrong with that list of ingredients?!
lil carb Avocado Toast
1 Slice of Thin Slim Bread, Toasted
1/2 a small avocado OR 1/4 of a large one, cut into chunks
1/2 Tbsp mayonaise
1/2 Tbsp Choloula sauce
1/8 tsp onion powder
1/8 tsp pepper
1/8 tsp salt
To assemble toast up the bread to how crispy you like it.
Then top with mayo and sprinkle with onion powder.
Arrange the avocado chunks on top in a single layer and sprinkle with salt and pepper to your liking. (My preferred measurements are above)
Then pour on some Choloula sauce and dig in! Enjoy!!!
Buffalo chicken anything is right up my alley! SO I thought hmmm, why not have it for breakfast too?! If anyone you know likes buffalo chicken you really really need to make them this frittata! With just a few simple ingredients- which is also right up my alley- you will have a frittata you can make ahead and then reheat all week for an on the go breakfast. And you know how I roll- this frittata has a bunch of yummy filling and it's not too eggy. Plus, by baking it at this temp you get a nice crust without actually having a crust!
lil carb Buffalo Chicken Frittata- Serves 6
1/4 cup + 3 Tbsp buffalo sauce, I use Franks brand
1 cup cooked chicken breast, shredded, I used rotisserie chicken
1/4 cup finely diced celery, about 1 rib
2 Tbsp finely diced white onion
2 oz blue cheese crumbles
1/2 tsp pepper
1/4 tsp salt, more to taste
7 eggs
2 Tbsp half and half OR heavy cream
Spray a 9 inch pie plate with non stick cooking spray.
Preheat oven to 425 degrees.
In a small bowl add in your cooked chicken and 1/4 cup of buffalo sauce and toss until all the chicken is coated in the sauce. Set aside.
Next, whisk together the salt, pepper, half and half (or heavy cream) with the eggs. Set aside.
Add in the celery and onion to your greased pie plate.
Pour in the whisked egg mixture and using a fork mix the celery and onion to coat with the egg.
Then drop in the chicken with your hands so that it is evenly distributed.
Do the same thing with the blue cheese crumbles- adding in as much or as little as you prefer.
Then using a fork gently push down on the cheese and chicken so that it is coated in the egg.
Take the remaining 3 tbsp of buffalo sauce and pour in circles over the top of the frittata. (watch my how-to video above for further clarification).
Bake for 22-25 minutes. Mine takes 23 minutes but your oven may vary. Cook until the center is set.
Let sit for 5 minutes to cool and then dig in and ENJOY! *Make this ahead of time for an easy breakfast meal prep. Cut your slices and store them in a tuber ware container in your fridge. When you're ready to heat one up microwave for 1 minute 20 seconds and then you are ready to go!
Add another frittata to my breakfast list! This one is inspired by Greek flavors and was actually created after I made my Greek Style Chicken Platter. I had so many yummy ingredients that I decided to play around and make a frittata. Once again you will hear me say that this is truly the easiest breakfast meal prep out there. Weekday breakfasts are so busy for Jason and I that having slices of yummy frittata in the fridge are truly a lifesaver! So- get to the store and grab a few ingredients to make my Chicken platter for dinner and then my frittata for breakfast. You'll be thanking me! hehe
lil carb Greek Frittata- Serves 6 1/3 cup white onion, diced
1/4 cup kalamata olives, roughly chopped
3 Tbsp sundried tomatoes, chopped
1/2 of a lemon, tested
8 slices of bacon**, cooked and broken into bite size pieces
1/8 tsp oregano
2 Tbsp half and half
7 eggs, beaten
Salt & Pepper to taste
1/4-1/2 cup crumbled feta cheese- depending on how much cheese you like
Preheat your oven to 425 degrees.
Spray a 9 inch pie plate (mine is glass) with non stick cooking spray.
Into the pie plate add in your raw onion, kalamata olives, sundries tomatoes, bacon, and lemon zest.
In another bowl crack your eggs and beat them with the half and half, oregano, a pinch of pepper and a tiny pinch of salt.
Once they are well mixed add them right to the pie plate.
Using a fork make sure the egg mixture coats all the ingredients.
Then top with the feta cheese.
Bake for 25 minutes then remove the fritatta from the oven and let sit for 5 minutes.
Then cut up, squeeze a little fresh lemon juice on top and ENJOY!
*This will keep in the fridge for about 5 days so feel free to heat it up all week long for a quick breakfast on the go! **Make this vegetarian by omitting the bacon!
So I think I have created something amazing. Usually I make frittatas or omelets or egg scramble bowls but now to add to this amazing breakfast group I bring you the breakfast BOMB! (insert bomb emoji here lol)
What is a breakfast bomb? My version is a fun mixture of breakfast staples scooped out onto a baking sheet into balls and after they bake in the oven they spread out and become what I like to call a bomb! You will love these and they're very versatile so you could switch up the ingredients to taylor whatever you have or whatever you're in the mood for!
In the morning I despise cooking. I like to grab and go. These bombs allow me to do that! I make a batch on Sundays and then I have them in the fridge ready to go for weekday morning breakfasts.
Lets get to it!
lil carb Sausage Breakfast Bombs- Makes 15 bombs
3/4 lb ground breakfast sausage (my package was slightly less at .68 of a lb)
3 Tbsp onion, chopped small
1/2 cup mushrooms, chopped small
1 cup cheddar cheese- I used white and yellow
3 eggs, scrambled
1/2 tsp pepper
1/2 tsp salt
1/4 tsp garlic powder
Preheat oven to 375 degrees
Add all the ingredients to a mixing bowl and mix together with your hands until everything is combined.
Using a 2 tablespoon measuring scoop, scoop out the mixture onto a lined baking sheet (I use a silpat and it is the best thing ever!)
Bake in the oven for 27 minutes- I tested the time and found 27 minutes was perfect!
Take out the bombs and move them to a paper towel lined plate to soak up the extra grease from the sausage.
Now they are ready to eat! Or wait for them to cool and pack them up into a tuber ware.
*Each bomb is only 93 calories and 1 gram of carbs!
**During the week when you're ready to eat them microwave them for 1 minute and 20 seconds and they will be perfect!
***The BEST way to enjoy these bombs is with Cholula sauce and 1/4 of a chopped avocado!--You will not be sorry! Flavorful breakfast and you won't believe how simple it is!
I have been a horrible blogger lately! But instead of dwelling on the fact that I have been MIA for ...OUCH- over 3 months!--I'm going to jump right in and give you the best frittata recipe that I have ever made to date! Best frittata awarded to me by my husband Jason. I love frittatas because you can literally throw in whatever you have or whatever you like- it's that simple. This time I had a lot of fillings so I actually made 2 frittatas. When I did this it resulted in a little bit thinner of a frittata which I really liked. It made the fillings the star versus the egg this time. A nice change! You could certainly half the recipe if you only want one but in my house these reheat so well that they are usually gone in 3 days tops! When you want a homemade breakfast in the morning you can microwave a slice and it is ready in 2 minutes! How convenient is that!? Especially because I hate cooking a big breakfast before work during the week - this is perfect to keep in the fridge and reheat whenever you're ready.
Self Proclaimed Best lil carb Frittata Yet- Serves 8
2 tsp olive oil
1/2 tbsp butter
1 small onion, chopped
1 medium tomato, juicy insides removed and chopped
1 cup kale, tightly packed
1/2 lb ground breakfast sausage
8 whole eggs
3 Tbsp half and half
3 slices of american cheese
Salt & Pepper to taste
Spray 2 8-inch pie pans with cooking spray.
Preheat over to 415 degrees.
Add 2 tsp olive oil and 1/2 tbsp of butter to a large skillet.
Crumble your sausage as you drop it into the skillet.
Brown sausage for about 2 minutes then add in the chopped onion.
Cook together for a few minutes more until the sausage gets browned and cooked through and the onions begin to soften.
Next, add in the kale and stir until it wilts- about 2 minutes.
Season with a pinch of salt and pepper.
Add in the tomatoes and stir. Just to warm them through.
Turn off the heat.
Next, scramble your eggs with half and half and add in a pinch of salt and pepper.
Divide the sausage filling between each pie pan. Then pour equal amounts of the egg mixture over each. Using a spatula, stir gently each frittata so the egg coats all the filling.
Lastly, I like to break the american cheese into smaller pieces and lay them over the top of each frittata.
Bake for 20 minutes and then let sit for 5 minutes before cutting in and enjoying!
Check out my YouTube video above and watch me make this recipe!
Sometimes I labor over the recipes that I write. I try really hard to perfect them with switching up ingredients and looking online for ideas for what's in season and see what people are eating. This recipe however, I came up with right on the fly. I combined a few ingredients that I had in my pantry and fridge and voila! A perfect Mexican-style frittata was born! I find that when I am trusting my gut and throwing in a lil bit of this and a lil it of that I come up with the best recipes. Luckily I jotted down all the ingredients I used so I could share this "first time is a charm" recipe with you!
lil carb Mexican-Style Frittata- Makes 5 large slices
7 eggs
2 tbsp heavy cream or half and half (whatever you have)
1 tbsp butter
1/2 small onion, chopped
1 clove garlic, minced
9 oz of breakfast sausage, raw or precooked (whatever you have)
15 pickled jalapeno slices (I used tamed so they are not spicy)
1 can of tomatoes and green chillies, drained of all liquid
1/2 cup cheddar cheese, divided into 1/4 and 1/4 (or use cheddar jack!)
1 1/2 cups greens, kale, spinach, arugula etc. (whatever you have)
1/2 tsp taco seasoning, click HERE to get my homemade version!
Preheat your oven to 425 degrees.
Spray a pie plate with cooking spray- I use coconut oil spray.
Start by cooking your sausage. Once it's cooked through set it aside.
In a medium sauce pan over medium heat add in the butter and sauté the onions and garlic for about 1 minutes until the onions soften.
Next, drain the tomato and green chili can as best you can and add that into the pan. Stir well and cook until the tomatoes are warmed through.
Then add in the jalapeño slices, stir, and then add in the greens. I used a prepackaged mix of arugula and baby spinach. Once the greens are wilted- about 1 1/2 minutes.
Next, add in the breakfast sausage that you cooked earlier. Then sprinkle everything with the taco seasoning. Mix. Then add in 1/4 cup of the cheddar cheese. Stir everything around and turn off the heat. Season with salt and pepper.
Then in a medium size bowl, crack open 7 eggs and add in the cream. Scramble well. Pour in the veggie/sausage mixture from the skillet. Then pour the eggs into the pie plate over the veggie/sausage mixture. Using a spoon, mix everything around to even distributed throughout the pie plate. Top with the remaining 1/4 cup of cheddar cheese. Bake in the oven for 25 minutes.
Feel free to sub or omit ingredients, use whatever you have on hand!
I served taco sauce with my frittata but you could also use, hot sauce, Cholula sauce, or even some sour cream and avocado slices! Enjoy!
After a long (too long) hiatus from writing blog posts I am proud to announce that I AM BACK! hehe The problem was I was being held hostage by my new house. He wouldn't let me stop organizing and unpacking boxes and by the end of the day I was so exhausted I couldn't even manage to keep my eyes open long enough to write a blog post. Not to mention that we have 3 chow chows as you know and we didn't have a fence for 2 weeks! That equals 5:15AM alarm for 2 miles walks to the park followed by working then another walk after dinner! I now am SO thankful for our gorgeous fenced in yard! Now that Jason and I are settled in for them most part I am back to share some of the recipes I have been making while I was gone. I made this recipe for Jason 2 days in a row now and he literally told me I have to share it because it is SO flavorful! Plus it makes a great use of leftovers. Jason and I just celebrated our brother-in-law Zachs birthday (I love saying that officially! My sister got married in May!- a lot has happened while I was gone!). We went to a restaurant famous for their steak. When we go out to eat I usually get excited at appetizer time and never leave enough room for my full steak so I usually take it home. ALWAYS take steak home! There are plenty of ways to enjoy it after the initial meal- this recipe is definitely one of them. Not only is it great for a low carb breakfast or brunch but the flavors taste complex when they're not!
Steak N Egg-Zola- Serves 1
1/3 cup leftover steak, cut into chunks or slices
1 Tbsp butter
3 eggs
1 Tbsp half n half
Salt n Pepper
1/4 cup plus 2 Tbsp Gorgonzola Cheese
1 Tbsp fresh chopped chives
Cut up about the steak into bite size chunks or slices. Scramble 3 eggs in a bowl with half and half, a pinch of salt and a pinch of pepper.
Melt 1 tablespoon of butter in a skillet over medium heat. Once the butter melts add in the steak and stir around in the butter to warm it up- about 30 seconds.
Add in the eggs and scramble stirring with a spatula.
Once the eggs are to your desired doneness, turn the heat to medium low and crumble in 1/4 cup gorgonzola cheese!
Turn off the heat and stir until the cheese is melted.
Transfer to a plate and garnish with chives and some more gorgonzola crumbles. Season with a little more salt and pepper and enjoy!
