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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.