Sausage and Egg “Muffin”
Ingredients
6 oz Ital. sausage
6 eggs
1/8 cup heavy cream
3 oz cheese
OPTIONAL: salsa, bacon, onion
- Preheat oven 350. Spray 3 super large muffin tins with PAM.
- Cut up links and put two in bottom of each tin.
- Mix eggs and cream and salt & pepper.
- Pour some in each tin. Sprinkle with half the cheese.
- Pour remaining egg mixture in and sprinkle with rest of cheese.
- Bake about 20 min.(time may vary) until eggs are done and golden.
- Remove from oven and let sit few minutes. Use spoon to remove “muffins”.
Serves 3 @ 2.3 carbs
W/O Sausage: 3 @ 1.6 carb
These puffed up about 2″ and were really tasty
Fake French Toast II
Ingredients
2 eggs
dash cream, dash water
dash cinnamon
1 pkt Splenda
1 oz pork rinds (about 1/2 2.25 oz pkg)
- Beat all ingredients except rinds.
- Crumble rinds and let soak in egg mixture until thick gloppy batter.
- Heat butter in frying pan, and pour in batter, spreading around pan.
- Fry until brown on one side, flip and brown other side.
- Serve with maple syrup.
Serves 1 @ 2.3 carbs
This was pretty good, but if you hate pork rinds, don’t try it. The flavor is not real strong, but it’s there.
Almond Vanilla Pancakes
Ingredients
5 Tbsp. almond flour (you could also use other nut flours or even soy flour
1 Tbsp. sour cream
1 Tbsp.water
1 egg
1/2 tsp. baking powder
couple of pinches Splenda
1 Tbsp of Vanilla Syrup
2 Tbsp. Oil
- Mix all the above together.
- If the consistency is too thick for your personal taste, splash on a bit more Vanilla Syrup.
- Pour on nonstick griddle surface (spray spatula with Pam, because they can be a bit difficult to turn).
- Recipe makes 2 large pancakes. You can use butter or maple syrup on them.
6 Carb Heavenly Breakfast “Soufflé”
Makes 1 Serving
Ingredients:
1/2 cup egg whites
3 Tbsp. unsalted butter
1/2 cup thinly sliced mushrooms
1/2 medium tomato, thinly sliced
sea salt and freshly ground black pepper, to taste
1/2 cup crumbled fresh goat’s cheese, or grated cheese of your choice
- Preheat the oven to 400°F.
- Whip the egg whites to soft peaks adding salt and pepper to taste.
- In a heavy 9-inch frying pan that can go into the oven, melt the butter over high heat.
- Add the mushrooms, season lightly and cook until the mushrooms become soft but not brown.
- Arrange the tomato over the mushrooms.
- Quickly fold the cheese into the whites and spread out evenly over the mushroom mixture.
- Place in the oven and bake for 8 minutes until golden on top.
- Remove from the oven and run a spatula around the sides to loosen.
- Flip over onto a plate and serve immediately and only 6 carbs per serving.
