Meatza-Meatza® Quiche

Though I have many more delicious egg recipes on my site, this post will wrap up my blast from the past on eggs today.  Low carbers do not lack for quiche recipes, that’s a fact. Jack.  This one my husband liked better than a lot I have created.  “Just the right ratio on the ingredients” he said.  I have to agree.  This recipe is suitable for all phases of Atkins, Keto, Primal and Paleo followers.

INGREDIENTS:

3 large eggs, beaten

1 link diced smoked sausage

6 oz. pork bulk breakfast sausage

2 green onions, chopped

DIRECTIONS:  Preheat oven to 350º.  Brown the breakfast sausage over high heat in a small non-stick skillet.  Add the smoked sausage and continue to cook on medium heat until it, too has cooked.  Add the green onion and saute a a couple minutes.  Remove from heat and slowly pour the beaten eggs over all.  Pop into hot oven and bake for about 20 minutes or until it puffs up and is firm in the center.

NUTRITIONAL INFO:   Makes 3 servings, each contains:

392.3 cals, 31.1 g fat, 2.13 g carbs, 0.43 g fiber, 1.7 g  NET CARBS, 24.8 g  protein, 917 mg sodium

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Bacon-Mushroom “Pancake”

My husband sliced off a portion of my breakfast dish before I got my camera out to take a picture!   I call this a “pancake” because it is quite thin, with only 3 eggs in it.  But then I’m not terribly fond of eggs, so are you surprised?  If you prefer more of a frittata, just increase the eggs to 4 or 5.  This is prepared with pre-browned bacon.  This breakfast or brunch dish is suitable for all phases of Atkins and Keto programs.  It passes muster for Primal and Paleo diners as well, provided you clarify the butter, of course.

Click for close-up

INGREDIENTS:

4 T. unsalted butter

6 medium mushrooms, sliced

2 oz. cooked bacon pieces (weighed after cooking)

3 large eggs, beaten

DIRECTIONS:   Preheat oven to 350º.  In a 10″ skillet melt the butter over medium-high heat and saute the mushrooms in the pan until tender and no longer bleeding moisture into the pan.  Turn off heat.  Spread the bacon pieces on top evenly.  Drizzle the beaten eggs over the top of the bacon-mushroom mixture, trying to moisten the entire contents with the egg.  Pop skillet into 350º oven for about 7-10 minutes or until eggs are just done in the center.  Remove from oven and run a spatula under the “pancake” to slide it onto a serving platter.  SErve at once.

NUTRITIONAL INFO:    Makes 4 servings, each contains:

213 cals, 18.4g fat, 1.37g carbs, 0.27g fiber, 1.1g NET CARBS, 10.9g protein, 382 mg sodium

Chorizo & Smoked Sausage Scrambled Eggs

             Entire recipe shown

My new egg creations are often the result of some little leftover or bit of food I fear won’t keep much longer.  On this occasion I wanted to use up the last of some cilantro in the fridge before it perished there.  So it was eggs with a Mexican twist for sure.  Those that don’t like “hot”, this half of a large jalapeno was not too much for me, and I do NOT like things too “hot”.  It just added a nice flavor layer.  Many lovers of real spicy food will want to use even more I suspect.  I use locally-made Texas smoked sausage and chorizo.  These will surprise you!  They mellow out the heaviness of both the chorizo and the smoked sausage.   Most of my long-time readers know I’m not that fond of eggs to begin with, but this recipe makes them regularly doable for me!

This recipe is suitable for all phases of Atkins, Keto diets and Paleo-Primal regimens as well (using ghee for the butter here).

INGREDIENTS:

5 large eggs beaten

Dash onion powder

1 link chorizo or smoked sausage (or some of both)

¼ c. cilantro, chopped coarsely

½ seeded jalapeno, chopped very fine

Dash ground cumin

2 T. butter or ghee to cook eggs.

DIRECTIONS:  Beat the eggs with the onion powder in a mixing bowl and set aside.  Chop the sausage, cilantro and jalapeno.  Lightly brown the sausage in a non-stick skillet over medium-high heat.  Add the jalapeno and cook 1 minute, stirring constantly.  Add the butter to melt and then stir in the cilantro.  Lower heat to medium.  Slowly pour the eggs over the sausage mixture as evenly as possible.  Wait a couple minutes before stirring so the eggs and sausage begin to bond on the bottom and edges.  When the edges begin to bubble a wee bit, using a rubber spatula, slowly push in the outer edges toward the center to loosen.  Begin flipping sections of the mixture with spatula to fully cook the eggs to your desired doneness.  Remove from heat and serve at once.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

363 calories, 33 g fat, 1.4 g carbs, 0.5 g fiber, 0.9 g NET CARBS, 22 g protein, 379 mg sodium

Boursin Scrambled Eggs

In the vein of the current theme of egg recipes, I present one of my all-time favs.  I keep Boursin  soft cheese “Garlic and Fine Herbs” flavor in the door of my refrigerator almost always.  Not something I like to run out of.  I keep finding interesting things to try it in or on.  It reminds me a lot of cream cheese, but much more intense flavor.  I find it way too heavy all by itself, as a dip or spread.  But I am really starting to like it in small amounts in a variety of odd places.  When I discovered a bit in scrambled eggs was jest heavenly in taste, this recipe became a regular in my rotations.  Very tasty and not the usual frowns and winces from my husband who prefers plain eggs.  So I thought I’d share this Induction friendly recipe with those new to my site.  everyone.  I’m going to try the “Chive and Onion” Boursin in my eggs next time!  Boursin cheeses are usually found in the deli or specialty cheese section of better grocery stores.

INGREDIENTS:     

2 T. butter, unsalted

4 large eggs, beaten

1½ T.  Boursin cheese, (I used Garlic and Herb flavor)

2 T. parsley, chopped

DIRECTIONS:   Melt butter in a non-stick skillet over medium heat.  Add Boursin cheese and stir to dissolve.  Cheese will look like it’s curdling, but don’t worry, not a problem.  Add all the parsley but 1 tsp. reserved for garnish.  After 1 minutes, add beaten eggs and cook until done.  Serve with garnish of remaining parsley.

NUTRITIONAL INFO:    Makes 2 servings, each contains:

262 cals, 23g fat, 1.2g carbs, 0.15g fiber, 1.05g NET CARBS, 13.1g protein, 165 mg sodium

If you’re not familiar with Boursin cheese, it’s a soft cheese that comes in a foil wrapper in a little box that looks like this.  It’s usually in the specialty cheese/delicatessen are of your grocery store.

Breakfast Chalupas

These simple chalupas are going to be my breakfast in the morning.  To my knowledge, they are not authentic Mexican, but I think of them as such.  For these I typically just use the Mission low-carb whole wheat tortillas for convenience.  You can use either bacon or thin-sliced cured ham.  The little bit of jalapeno in these is quite tasty without being too spicy.  I’m not a big fan of overly spicy food.  Give these a try!  Your palate, tummy and family will be happy!   Adjust recipe for more than 2 chalupas.

INGREDIENTS:

2 Mission brand whole-wheat Carb-Balance flour tortillas (6″ diameter)

1 T. unsalted butter

2.6 oz. lean cured ham (or bacon pre-fried)

1 green onion, chopped

½ jalapeno, chopped

3 large eggs, beaten in a small bowl

¼ c. shredded Cheddar Cheese

VARIATION:  Use bacon or browned breakfast sausage instead of ham. 🙂

DIRECTIONS:  Chop the ham small and green onion and have ready.  Heat a non-stick skillet over medium-high heat and dry griddle the flour tortillas, slightly toasting both sides until they begin to brown.  Remove to an oven-proof serving platter.

In the same skillet, melt half the butter over medium heat and lightly brown the onion, jalapeno, green onion and chopped ham.  Saute just until the vegetables start to wilt and remove to a paper plate.  Preheat oven to 300º.

Wipe skillet with paper towels.  In the same skillet over medium neat,  melt the rest of the butter and add the eggs.  Scramble to your preference.  I like them still moist if a dish is going to go in the oven also.

Set half the eggs evenly on each toasted flour tortilla.  Evenly top with half the ham/onion mixture.  Top with 2 T. cheese over each.  Pop into 300º oven for 5-8 minutes just to melt the cheese.  Garnish with a halved cherry tomato if serving to company.  Offer some slices fresh jalapeno as well.  🙂

NUTRITIONAL INFO:    Makes 2 chalupas, each contains:

330 cals, 20g fat, 14.15g carbs, 8.4g fiber, 5.75g NET CARBS, 22.4g protein, 870 mg sodium

Scrambled Eggs with Tarragon Cream (with ham)

Served with 2 oz. ham added

I thought I’d totally switch gears and start off this week resurrecting my all-time favorite ways to cook eggs in the morning.  I’m not terribly fond of eggs just scrambled or fried.  I have always had to “doctor them up” quite a bit to eat them.  This is one way I’ve succeeded in making eggs not taste so much like eggs, to be quite honest! It’s sinfully rich and Induction friendly!

It is also suitable for Primal diners, but not Paleo without a substitute for the cream, like coconut milk. You can play around a bit with this recipe, too, adding other things to the sauce like sausage, ham (as shown), sliced mushrooms, onion slivers.  🙂  Tarragon is a sweet, delicate spice with a slight licorice taste.   If you put too much in the sauce, you’ll probably not be happy.  With tarragon, more is NOT better!

If beyond Induction Phase of Atkins, 1 T. sherry or white wine is also good added to this sauce.

INGREDIENTS:

1 Roma tomato, seeded and chopped

Without the 2 oz. ham (my preferred way to serve this)

1 tsp. olive oil

6 T. heavy cream

1/3 c. water

¼ tsp. crushed tarragon

Pinch onion powder

1 T. butter

4 large eggs, beaten

1/16 tsp. xanthan gum (only if you want it thicker)

DIRECTIONS:  In small non-stick skillet, sauté chopped tomato in olive oil.  When tender but not reduced to mush, lower heat and add water, cream, tarragon and onion powder.  Simmer a few minutes and it will thicken up on its own.  Only add the xanthan gum if you want it thicker.  In separate non-stick pan, melt butter and add beaten eggs and cook scrambled just until done.  Plate 1/2 the eggs with 1/2 of the cream sauce on two serving plates.

NUTRITIONAL INFO: Makes 2 servings, each containing:

354 Cals, 32.3 g fat, 3.3 g carbs, 0.4 g fiber, 2.9 g NET CARBS, 13.85 g protein, 236 mg sodium

Indian Panch Puran Eggs

Inspired by a recipe on Linda Genaw’s site, I decided to take a combination of Indian ingredients and throw them into a new scrambled egg dish and discovered it is DELICIOUS!  Panch Puran is made with either 5 spices (and goes by that name), or with 7 spices).  It is a common Bengali and East Indian spice.  I have the 7-spice blend which is a mixture of cumin, nigella (kalongi or onion seed) , anise (fennel), fenugreek seed, mustard seed, cloves and allspice.   The 5-spice mix omits the cloves and allspice.  NOTE: this is not the 5-spice powder used in Chinese cooking! These spice blends can be purchased ready-made at import stores carrying Indian foods or on-line at places like Penzey’s.  There are also likely recipes on the internet for making it homemade.   I bought a bottle at a little Indian import place in San Antonio.

My husband doesn’t ordinarily like food that is “outside the box” at breakfast, but I’m up for any meal that takes ordinary food to a whole new level.   However, being an Indian food fan, he tried these and agreed they tasted very good, but went on to say would like them better as a side dish for an evening meal or for lunch better than at breakfast.  We agreed to disagree on that one, as I loved them and don’t usually eat breakfast AT ALL.  Very delicate flavors here and not heavy at all.   By the way, this dish is NOT hot from the jalapeno, as searing jalapenos takes a lot of the “heat” out of them.  Omit the cayenne if you don’t like very spicy foods.  This dish is Induction friendly and suitable for Keto or Primal-Paleo followers as well.

INGREDIENTS:

3 T. butter, unsalted (or ghee, or coconut oil)

2 oz. onion, chopped

1 jalapeno, seeded and chopped (or less)

1 plum tomato, seeded and chopped

½ clove garlic, minced

1 tsp. fresh ginger, minced

Pinch each ground coriander, turmeric, curry powder, cumin

Dash cayenne pepper (optional)

¼ tsp. Panch Puran 7-Spice Mix (see comments above recipe)

4 large eggs

1 T. chopped cilantro (omit if not a fan)

DIRECTIONS:   Melt the butter in a non-stick skillet over med-high heat.  Sauté onion and jalapeno until tender.  Add garlic, ginger and tomato and cook down until the tomato is just tender.  Whisk eggs with all spices and pour into skillet.  Cook as you would your scrambled eggs until done.  Garnish with chopped fresh cilantro for best flavor and serve at once.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

315 cals, 27.4 g  fat, 5.1g  carbs, 0.9 g fiber, 4.2g NET CARBS, 13.5 g  protein, very little sodium

“Shypoke” Egg

My inspiration for this low-carb wonder is a famous recipe served at two San Antonio diners (no longer in existence) known as Hipps Bubble Room, and its successor, Little Hipps.  Our best friends used to take us to these places late night for beer and their famous “Shy-Poke Eggs”.   A little history on the restaurant legacy here:  http://cooking.lovetoknow.com/shypoke-eggs-recipe

Now you have to SEE this culinary creation to appreciate the name, but they were nachos with a smear of beans on the round tortilla chip, then a slice of Jack cheese, then a slice of jalapeno and finally a small circle of yellow cheese on the top.  They were warmed just long enough for the cheeses to begin to melt, but before the cheese got runny and spread out all over the pan.  The overall visual impact when a plate of these was set before you was that they looked remarkably like a dozen fried eggs!!  Hence their name.

Well, I was thinking about Shy-Poke Eggs on my morning walk today and got the idea to make something like them that is low-carb (without tortilla chip) for breakfast.  The final creation came out tasty!!   Although they didn’t have quite the visual impact of the originals and substituting sausage at the bottom for the traditional tortilla chip, well the taste was different, but still good.  🙂

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DISCLAIMER: By personal choice, I do not receive money for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

3 oz. ground pork, seasoned (or commercial pork sausage)

1 slice Jack or Pepper Jack cheese

¼ slice Cheddar or Deluxe American Cheese

1-2 T. canned refried beans (omit if still in Induction)

1 egg

1 slice jalapeno (optional)

Sprinkle chopped cilantro (optional)

VARIATION:  Top with 3 slices of fresh jalapeno

DIRECTIONS: Preheat oven to 350º.  On a good non-stick sheet pan or skillet, using the back of a fork, spread sausage out in a 5″ circle (will be thin).  Using the fork, make a 1½” hole in the middle by pushing the sausage outward a bit.  The final result is something like the shape of a doughnut.  Using the back of a spoon, smear the refried beans on top of the sausage, but leave the center hole empty.  Now, gently crack the egg into the center hole, trying not to break the yolk.  Top with the whole slice of Jack cheese.  If you want it, place a slice of jalapeno atop the yolk.  Finally place the small square of yellow cheese on top.   If using, sprinkle with cilantro last.

Pop into 350º oven for about 15-20 minutes, depending on how done you want the yolks.  My husband likes them runny, which took 15 minutes; I like them 90% set, which took 20 minutes.

NUTRITIONAL INFO: Makes 1 serving which contains:

446 calories, 37.4 g  fat, 5.4 g  carbs, 1.4 g  fiber, 4 g  NET CARBS, 30 g  protein, 189 mg sodium

Scrambled Eggs with Tarragon Cream (with ham)

Served with 2 oz. ham added

I’m not terribly fond of eggs just scrambled or fried.  I have to “doctor them up” quite a bit to not get totally turned off on eating them day in and day out for breakfast.  This is one way I’ve succeeded in making eggs not taste so much like eggs, to be quite honest! It’s sinfully rich and Induction friendly!  It is also suitable for Primal diners, but not Paleo without a substitute for the cream, like coconut milk. You can play around a bit with this recipe, too, adding other things to the sauce like sausage, sliced mushrooms, onion slivers, black olives or any combination of those. 🙂  Tarragon is a sweet, delicate spice with a slight licorice taste.   If you put too much in the sauce, you’ll probably not be happy.  With tarragon, more is NOT better!  If serving to guests, (or you want to boost your vegetables for the day) this is very pretty and tasty served over a bed of steamed spinach.  Served with spinach, this makes a very nice brunch or lunch entree.  If in Atkins Phase 2 OWL, 1-2 T. sherry or white wine is also good added to this sauce.

INGREDIENTS:

1 Roma tomato, seeded and chopped

Without the 2 oz. ham (my preferred way to serve this)

1 tsp. olive oil

6 T. heavy cream

1/3 c. water

¼ tsp. crushed tarragon

Pinch onion powder

1 T. butter

4 large eggs, beaten

1/16 tsp. xanthan gum (only if you want it thicker)

DIRECTIONS:  In small non-stick skillet, sauté chopped tomato in olive oil.  When tender but not reduced to mush, lower heat and add water, cream, tarragon and onion powder.  Simmer a few minutes and it will thicken up on its own.  Only add the xanthan gum if you want it thicker.  In separate non-stick pan, melt butter and add beaten eggs and cook scrambled just until done.  Plate 1/2 the eggs with 1/2 of the cream sauce on two serving plates.

NUTRITIONAL INFO: Makes 2 servings, each containing:

354 Cals, 32.3 g fat, 3.3 g carbs, 0.4 g fiber, 2.9 g NET CARBS, 13.85 g protein, 236 mg sodium

Spinach-Mushroom Omelet

I rarely make folded omelets because I invariably tear them up or they don’t get done in the center. This morning I was in the mood to give it a go in a new skillet bought especially for omelets. I didn’t make a mess, it cooked thoroughly inside and man, oh man, was it ever good! I recently bought a ceramic-lined skillet to dedicate exclusively for omelet making. It worked a charm, as they say in Britain. I’ll be making more folded omelets from now on! This made a delightful lunch for me and my husband today. He really liked it! This recipe is suitable for all phases of Atkins, Keto, Paleo and Primal followers as well.

INGREDIENTS:

3 large eggs, beaten

2 T. total butter, unsalted

¼ c. frozen chopped spinach (or 1/2 c. fresh)

1/8 tsp. granulated onion powder

3 very large mushrooms, sliced

DIRECTIONS: Melt 1 T. of the butter in a non-stick skillet over medium-hi heat. Add sliced mushrooms and sauté until no longer white/opaque and slightly browned. Remove mushrooms to paper plate or saucer. Add onion powder to eggs and beat with a fork. Lower heat to medium. Melt remaining butter in skillet and add spinach. With a rubber spatula, sauté stirring 1-2 minutes and spread evenly in the bottom of the skillet. Now gently pour the eggs around the eggs trying not to disturb the spinach too much. As the eggs begin to cook and set up, using spatula lift the edges and tip the skillet so all raw egg rolls down and underneath the egg ‘pancake’ at this point. Repeat this lifting and tipping until all raw egg has rolled off the top. Continue to cook until you are satisfied all egg is done done in the center. Pour the mushrooms down one side of the egg ‘pancake’, spreading them out evenly. With a sturdy long spatula, carefully lift the plain side of the circle up over the other side and let it fall on top. I like to leave some of the mushroom half exposed for a prettier presentation at the table, but you don’t have to and can cover the filled side completely if you prefer. Cut in half and serve.

NUTRITIONAL INFO: Makes 2 servings. Each half contains:

252 cals, 21g fat, 4g carbs, 0 g fiber, 15 g protein, 157 mg sodium

Scrambled Eggs with Tarragon Cream (with ham)

Served with 2 oz. ham added

I’m not terribly fond of eggs just scrambled or fried.  I have to “doctor them up” quite a bit to not get totally turned off on eating them day in and day out for breakfast.  This is one way I’ve succeeded in making eggs not taste so much like eggs, to be quite honest! It’s sinfully rich and Induction friendly!  It is also suitable for Primal diners, but not Paleo without a substitute for the cream, like coconut milk. You can play around a bit with this recipe, too, adding other things to the sauce like sausage, sliced mushrooms, onion slivers, black olives or any combination of those. 🙂  Tarragon is a sweet, delicate spice with a slight licorice taste.   If you put too much in the sauce, you’ll probably not be happy.  With tarragon, more is NOT better!  If serving to guests, (or you want to boost your vegetables for the day) this is very pretty and tasty served over a bed of steamed spinach.  Served with spinach, this makes a very nice brunch or lunch entree.  If in Atkins Phase 2 OWL, 1-2 T. sherry or white wine is also good added to this sauce.

INGREDIENTS:

1 Roma tomato, seeded and chopped

Without the 2 oz. ham (my preferred way to serve this)

1 tsp. olive oil

6 T. heavy cream

1/3 c. water

¼ tsp. crushed tarragon

Pinch onion powder

1 T. butter

4 large eggs, beaten

1/16 tsp. xanthan gum (only if you want it thicker)

DIRECTIONS:  In small non-stick skillet, sauté chopped tomato in olive oil.  When tender but not reduced to mush, lower heat and add water, cream, tarragon and onion powder.  Simmer a few minutes and it will thicken up on its own.  Only add the xanthan gum if you want it thicker.  In separate non-stick pan, melt butter and add beaten eggs and cook scrambled just until done.  Plate 1/2 the eggs with 1/2 of the cream sauce on two serving plates.

NUTRITIONAL INFO: Makes 2 servings, each containing:

354 Cals, 32.3 g fat, 3.3 g carbs, 0.4 g fiber, 2.9 g NET CARBS, 13.85 g protein, 236 mg sodium

Berry Bites

Last year I made hubby a cake for Valentine’s Day.  This year I think I’ll resurrect these tasty morsels.  If you don’t have the Nordicware pan I used, you can use any mini-muffin pan you have, they just won’t have the flower shapes.  These were so easy to make and so good my husband just couldn’t stop grabbing another and another.  I enjoy mine with my with morning coffee.  Or sprinkle them with powdered sweetener and serve them as a lovely sweet with an afternoon cup of tea.   These are suitable once you get to the berries rung of the Atkins Phase 2 OWL carb ladder. They are also OK for most Keto diets.

NOTE: If you are gluten free, use all gluten-free mix, as my Einkorn mix is not gluten free.

INGREDIENTS:

4 large eggs, beaten

¼ c. Jennifer Eloff’s Gluten-Free Bake Mix

¼ c. my Einkorn Bake Mix (or more Jennifer’s mix for gluten-free)

1 c. frozen strawberries, drained and chopped (or other berries if you like)

2 T. erythritol

2 T. Splenda, granulated

1/4 tsp. vanilla extract

1 T. + 1 tsp. coconut oil

DIRECTIONS:  Preheat oven to 350º. Melt coconut oil in your mini muffin baking pan and brush 24 slots well with oil.

Beat the eggs in a small mixing bowl.  Add the bake mix.  You can use any low-carb bake mix you prefer.  Add sweeteners, vanilla and chopped berries.  Fold all together until smooth.   Using a 2 T. measuring cup, spoon batter into mini muffin pan slots.  Right is the Nordicware pan I used.

They will be nearly full to the brim.  Don’t worry, Mine didn’t overflow in the pans, although they do temporarily rise above the top like a soufflé…..and then fall a bit when done and cooled.

Pop into oven and bake for 16-18 minutes or until risen and firm in the center.  Remove, cool a couple minutes and with knife tip, lift them out and serve while warm.

NUTRITIONAL INFO:  Makes 24 Berry Bites or “mini muffins”, each contains:

32.3 cals, 2.4g fat, 1.55g carbs, 0.37g fiber, 1.18g NET CARBS, 1.67g protein, 16 mg sodium

Breakfast Sticks

Realized I hadn’t made one of my more popular recipes in quite some time this morning.  I resurrected this tasty ‘Top o’ the Morning’ treat today.  You can use the bottom of muffin cups for these (circle shape) or muffin-top pans (flatter shape) as well.  These are simply delicious!  Just the right amount of cheese to make them a bit creamy without it being overpowering.  Just the right amount of chopped vegetables to not dominate the flavor profile so the eggs still speak up.

These are suitable for all phases of Atkins, Keto diets and Primal Blueprint as well.  Omit the cheese for Paleo adherence.  Below is a photo of the pan I used.  Although they still make it (BTW, it is rimmed in metal framing for support, which I really like), it is difficult to find on the internet.  You can make this recipe using muffin pans however.  I stumbled upon these two Chicago Bakeware pans at my local Tuesday Morning store several years ago and snatched them up. 🙂  Other companies make similar pans:  http://www.amazon.com/Purple-Silicone-Sponge-Finger-Bakeware/dp/B00AFRALOS.

This recipe garnered more Facebook fans than any all other recipes I have posted here.  Simply amazing!  Thanks to all my readers and fans for making the recipe go viral on its original 2015 posting.  When you try these, you’ll see why it went off the chart!  🙂   

INGREDIENTS:

1 T. oil of choice

2 slices bacon, chopped

3 oz. breakfast sausage

2 large green onions, chopped

4 large eggs, beaten

1 oz. (¼ c.) shredded Monterrey Jack or Mozzarella cheese

DIRECTIONS:   Preheat oven to 350º.  Oil your muffin/pan slots with oil using a brush and set aside.  Beat the eggs with the shredded cheese in a medium mixing bowl and set aside.  Using a non-stick skillet, brown the bacon. Add the sausage crumbled, stirring and cooking until it is no longer pink.  Add onion and saute just until onion begins to cook/wilt.  Remove from heat and cool 1-2 minutes.  Add the meat mixture to the egg mixture and beat together well with a spoon.  Using a ¼c. measuring cup, scoop up ¼ c. of the mixture into each of 8 slots.  Pop into preheated 350º oven for about 15-20 minutes (ovens do vary) until just set and barely beginning to brown on tops.  Remove from pans/slot with a knife tip and serve at once.

NUTRITIONAL INFO:   Makes 8 Breakfast Sticks, each contains:

142.4 cals, 12.3g fat, 0.73g carbs, 0.16g fiber, 0.57g NET CARBS, 7.16g protein, 220 mg sodium

Bacon-Onion Heart Quiche

Who doesn’t love the smell of bacon and onion cooking together in the kitchen?  One of my favorite culinary aromas, for sure.  These little gems pictured above are something I enjoy year ’round, but when shaped like hearts, are a cute and delicious treat for Valentine’s Day.  So tasty and easy to put together!  I think I’ll make something Indian for dinner that night, since you can’t get into a restaurant on Valentine’s Day with a shoehorn and Indian is his favorite food!  I make these in a fun little pan I found somewhere years ago ( shown right).  You KNOW I just had to have it!  The slots are only 3/4″ tall, so it makes individual portion cakes (or whatever).  These tasty breakfast “hearts” are as easy as pie to make.  You can use any shaped pan molds, silicone molds or regular cupcake pans (or whatever you have available).  There is nothing sacrosanct about the shape here.  This recipe is suitable for all phases of Atkins, Keto diets.  Primal-Paleo will need to use a plan-suitable bread at the bottom.

INGREDIENTS:

4 slices bacon, chopped fine

2 oz. onion, chopped fine

1 slice low-carb bread (I had this on-hand focaccia bread)

3 extra-large eggs (or 4 large), beaten

DIRECTIONS:  Preheat oven to 350º.  Using a brush, oil your baking pan slots with a dab of olive oil.  Crumbled the bread evenly into the bottoms of the slots.  Pour the beaten egg mixture into the slots.

In a non-stick skillet, brown the bacon.  When it is done but not quite crisp, add the onion and sauté until the bacon is browned and onion is beginning to brown as well.  Sprinkle about 1 T. of the bacon-onion mixture over the tops of each portion.  Pop pan into 350º oven for about 13-15 minutes or until egg is set up in the center when touched with your finger.  Do not over cook lest they dry out.   Lift them out gently with the tip of a knife and serve at once.

NUTRITIONAL INFO:   Makes 5 Heart Quiches, each contains:

146.4 calories, 11.8 g fat, 1.74 g carbs, 0.40 g fiber, 1.34 g NET CARBS, 9.14 g protein, 225 mg sodium

Breakfast Sticks

Realized I hadn’t made one of my more popular recipes in quite some time this morning.  I resurrected this tasty ‘Top o’ the Morning’ treat today.  You can use the bottom of muffin cups for these (circle shape) or muffin-top pans (flatter shape) as well.  These are simply delicious!  Just the right amount of cheese to make them a bit creamy without it being overpowering.  These are suitable for all phases of Atkins, Keto diets and Primal Blueprint as well.  Omit the cheese for Paleo adherence.  Below is a photo of the pan I used.  Although they still make it (BTW, it is rimmed in metal framing for support, which I really like), it is difficult to find on the internet.  You can make this recipe using muffin pans however.  I stumbled upon these two metal-rimmed Chicago Bakeware pans at my local Tuesday Morning store several years ago and snatched them up. 🙂  Other companies make similar pans:  http://www.amazon.com/Purple-Silicone-Sponge-Finger-Bakeware/dp/B00AFRALOS.

This recipe has garnered more Facebook fans than any other recipe I have ever posted there.  Simply amazing!  Thanks to all my readers and fans for making the recipe go viral on its original posting.  When you try these, you’ll see why it went off the chart!  🙂   

INGREDIENTS:

1 T. oil of choice

2 slices bacon, chopped

3 oz. breakfast sausage

2 large green onions, chopped

4 large eggs, beaten

1 oz. (¼ c.) shredded Monterrey Jack or Mozzarella cheese

DIRECTIONS:   Preheat oven to 350º.  Oil your muffin/pan slots with oil using a brush and set aside.  Beat the eggs with the shredded cheese in a medium mixing bowl and set aside.  Using a non-stick skillet, brown the bacon. Add the sausage crumbled, stirring and cooking until it is no longer pink.  Add onion and saute just until onion begins to cook/wilt.  Remove from heat and cool 1-2 minutes.  Add the meat mixture to the egg mixture and beat together well with a spoon.  Using a ¼c. measuring cup, scoop up ¼ c. of the mixture into each of 8 slots.  Pop into preheated 350º oven for about 15-20 minutes (ovens do vary) until just set and barely beginning to brown on tops.  Remove from pans/slot with a knife tip and serve at once.

NUTRITIONAL INFO:   Makes 8 Breakfast Sticks, each contains:

142.4 cals, 12.3g fat, 0.73g carbs, 0.16g fiber, 0.57g NET CARBS, 7.16g protein, 220 mg sodium

Upside-Down Bacon-Onion Omelet

This is a scrumptious, quick and easy omelet that is made flat in a pan and baked in the oven.  Plan to make it for breakfast tomorrow.  I love to make omelets this way as I think they cook so evenly.  I’ve messed up more than one folded omelet that I attempted to cook stovetop.  I find the eggs don’t get quite done enough in the center for my liking.   Besides, I think eggs are pretty served up this way, too!  This delicious recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo. 🙂

INGREDIENTS:

6 thin (or 3 thick) slices bacon, diced large

2 oz. onion, diced (I used red onion)

4 large eggs

DIRECTIONS:    Preheat oven to 350º.  In a good non-stick skillet or wok, cook the bacon until nearly brown.  Add the onion and saute until the bacon is fully browned and the onion is getting soft and also beginning to caramelize/brown.   In a bowl, using a fork, beat the eggs well.  Slowly pour the eggs over the bacon-onion mixture so as not to disturb the mixture much.  Pop the pan into a 350> oven for 10-12 minutes or until eggs are just dry to the touch in the center.  Try not to brown the top of the flat omelet, as that just overcooks the eggs making them dry and rubbery.  Remove from oven.  Place a large plate (larger than your pan in diameter) over the plate and lifting skillet with one hand and holding the plate over it with your other hand, flip is quickly.  The grease from the bacon should allow it to drop right out of the pan.  Cut into 3 wedges and serve.

NUTRITIONAL INFO:    Makes 3 adult servings

231 cals, 19.4 g  fat, 2.13 g carbs, 0.16 g fiber, 1.97 g NET CARBS, 11.8 g protein, 331 mg sodium

Scrambled Eggs & Bacon Gravy

 

With half a carton of mushrooms on the top fridge shelf, I could quickly see what I wanted for breakfast today.  The final result was soooooo GOOD!  This creamy dish is one of the many ways I disguise eggs to be able to eat them daily.  You see, I’m just not very fond of eggs.  But they are the lowest carb and healthiest breakfast food there is, so I manage with spices, additives and a pinch of creativity to be able to face them day in and out.  🙂  Check out my EGGS category at the right.  I have lots of not-so-eggy egg recipes here.  🙂  This is suitable for all phases of Atkins, Keto diets and Primal Blueprint.  Use coconut milk instead of cream for a version that is more suited to a Paleo lifestyle.

INGREDIENTS:

4 large eggs, beaten

1 T. unsalted butter

2 thick slices bacon, chopped

4 oz. mushrooms, sliced (omit if you aren’t a fan)

2 medium green onions, chopped

Dash each salt and pepper

½ c. heavy cream

¼ cup water

2-3 light dustings of xanthan gum powder (or your preferred thickener)

DIRECTIONS:   Fry the bacon in a non-stick skillet over high heat until done.   Add the mushrooms (if using) and green onion.  When they are getting soft, add the water and cream.  Simmer a few minutes.  Dust lightly with xanthan gum and allow to thicken, stirring or whisking frequently.  As it is thickening, in your dedicated egg skillet, melt the butter.  Pour the beaten eggs in the skillet and scramble to your preferred stage.  Plate half the eggs on each of two plates.  Spoon half the bacon gravy over each and serve.

NUTRITIONAL INFO:     Makes 2 servings, each contains:  516 calories, 47 g fat, 6.2 g carbs, 1.5 g fiber, 4.7 g NET CARBS, 18.4 g protein and 425 mg sodium

Smoked Gouda Breakfast Pizza

I often create new recipes when my husband is traveling out of town.  This is one of those.  When I open the fridge and just find a little dab of this, a bit of that, only one slice of something and think up a way to put them all together into something for a quick lunch or quick 1-serving meal.  You’ve all been there.  This is one of those recipes I created when the hubs ran down to Austin for a hobby convention.  It came out very tasty and even better, is Atkins Induction friendly, too!

More delicious low-carb breakfast recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Many of my recipes are in these cookbooks, with 2 volumes almost exclusively my recipes.  Order your 10-volume set TODAY for special price discounts.  They are always, of course, available individually.  Order at Amazon or our direct order site: http://amongfriends.us/order.php

INGREDIENTS:

4 oz. seasoned, ground pork (or pork sausage, I make my own recipe.)

2 T. green onion, finely chopped

2 oz. smoked Gouda cheese, shredded or very thinly sliced to assist melting

2 beaten eggs

DIRECTIONS: Using a fork, press the raw pork sausage evenly into the bottom of a greased glass or non-stick quiche pan.   It will be thin.  I used a 7″ small quiche dish.   Top with chopped green onion.  I didn’t have any on hand, but chopped mushrooms would also be good in this.  Top with grated or thinly slivered smoked Gouda cheese (or whatever cheese you prefer).  Beat 2 eggs and carefully drizzle the egg evenly over the top. Bake at 350º for 15 minutes or until center is set.  Cut into “slices” and serve.

NUTRITIONAL INFO: Makes 2 servings, each contains:

325 cals, 25g fat, 1.95g carbs, 0.35g fiber, 1.6g NET CARBS, 23g protein, 335 mg sodium

Breakfast Quesadillas

I love quesadillas and thought this morning “Why not make a breakfast version?”  These were quite tasty and neither of us could even eat a whole one.  So this recipe of 3 whole quesadillas will actually serve 4 adults (3 pieces per serving).  I use HEB Carb Sense whole-wheat tortillas, which are the lowest carb tortillas I have found to date, at 3 net carbs per tortilla).  Numbers have been calculated with that particular brand tortilla.  These are suitable once you get to Phase 2 of Atkins and most Keto diets.

Our latest three volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you. Volume 8 and Volume 9 are almost exclusively comprised of my recipes! Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   Volume 10 is hot off the press with more delectable goodies. Special prices right now. Hurry and place your order today for one or more of our cookbooks at https://amongfriends.us/sale.php or at Amazon. After your book(s) arrive, and you’ve had a chance to try a recipe, do stop by and leave a review at Amazon here.

INGREDIENTS:

6 small low-carb tortillas (I used HEB Carb Sense)

1 T. unsalted butter (for cooking)

3 oz. pork breakfast sausage

1 oz. red onion, chopped

3 large eggs, beaten

6 oz. shredded Monterey Jack or mozzarella cheese

OPTIONAL:  1 small jalapeno, seeded and chopped fine

DIRECTIONS:  Place griddle on stove burners and melt the butter over low heat.  Turn fire off for now.  Lay 3 tortillas on top of the griddle but do not turn the fire on yet.  If you don’t own a griddle, you will have to construct and cook each one separately in a skillet.  In a medium skillet over medium-high heat, brown the sausage and onion together until done and onion is soft.

Now you’re ready to construct the quesadillas.  Sprinkle 1/2 of the cheese shreds evenly on the top of the 3 tortillas on the griddle.  Spoon 1/3 of the meat-onion mixture atop each tortilla next.  If using, sprinkle jalapeno on next.

Now, using the same skillet you browned the sausage in, scramble the beaten eggs until just set.  Spoon 1/3 of the eggs atop each tortilla spreading them out nicely to cover the full size.  Sprinkle remaining cheese on next.  Press another tortilla on top firmly and turn on the griddle heat to medium.  You want to brown these slowly so the cheese has time to melt and bind the ingredients together.  When first side is nice and brown, flip them over (holding top with your hand) and brown the second side.  When browned to your liking, turn off heat.  With a large knife, cut quesadillas into four quadrants for a total of 12 pieces.  Serve at once.

NUTRITIONAL INFO:   Makes 12 pieces.  Each 3-pc. serving contains:

430 cals, 28.3g fat, 20.82g carbs, 15.15g fiber, 5.67g NET CARBS, 23.7g protein, 733n mg sodium

 

Eggs with Leek Cream on Toast

A delicious way to use up a leftover low-carb sandwich bun, roll or biscuit.  I used one of my new Einkorn-Carbalose Sandwich Buns (because it is all I had baked on hand this morning) for this breakfast creation.  That explains a little higher carb count on this breakfast than if I had used one of my other low-carb breads/buns.  These little piles of breakfast deliciousness I will be making again.  This was very tasty indeed!  This recipe is suitable for all phases of Atkins provided you use a phase-suitable bun on the bottom.   For those still on induction, I would recommend toasting a one-minute-muffin (the original recipe minus the cinnamon and sweetener) to meet Induction guidelines.  That will also lower the carb count (see below).

Low Carbing Among Friends cookbooks Volumes 8, 9 are still available.  Volume 10 is hot off the press!  Hurry and place your order today for any of our cookbooks at https://amongfriends.us/Secret-SALE.php.  Special sale pricing going on right now!  Free USA shipping!  When you purchase our books, we would sure appreciate you stopping by Amazon to leave a review here.

INGREDIENTS:

1 low-carb bun of your choosing, sliced laterally, toasted

4 large eggs, beaten

2 T. (total) unsalted butter

2 leek leaves, well-washed, sliced thin

½ c. heavy cream

½ c. tap water

Dash salt

1/8 tsp. coarse black pepper

1/8 tsp. xanthan gum (or preferred thickener)

DIRECTIONS:  Wash leeks to rid them of any dirt.  Slice thinly crosswise.  In a medium skillet over medium-high heat, saute leeks in 1 T. of the butter until soft.  Add cream, water and bring to simmer.  Add salt and pepper and slowly dust xanthan gum on top, whisking continuously until sauce thickens up to your liking.  Turn off heat.

In a small egg skillet, melt the other tablespoon butter and scramble the eggs as you usually do.  Spoon half the scrambled eggs atop each half of the toasted bun.  Top with half the leek cream sauce and serve at once.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

438 cals, 40g fat, 11.15g carbs, 3.35g fiber, 8.8g NET CARBS, 10.6g protein, 508 mg sodium  (The particular bun I used because it is what I had baked up and on hand, has 5.8 NC per half.  A lower carb bun like a one-minute muffin toasted would lower carbs to 5.75 net per serving).

Breakfast Pirogues

I bought a new silicone hoagie roll pan (made by Tescoma) to make hotdog buns with and tried them for making our breakfast this morning.  I call these “pirogues” because they are in the shape of little boats to me.  These are simple to make and were quite tasty.  These are suitable for all phases of Atkins and other Keto diets.  They fit a Primal Blueprint program but not paleo with the cheese in them.

Our latest three volumes of LOW CARBING AMONG FRIENDS cookbooks are calling you.  Volume 8 and Volume 9 are almost exclusively comprised of my recipes!  Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   Volume 10 is hot off the press with more delectable goodies.  EARLY BIRD SECRET SALE!!  Special pricing and limited-time free shipping so hurry and place your order today.  You can order these or any of our cookbooks at https://amongfriends.us/Secret-SALE.php.  When you purchase our books, we would sure appreciate you stopping by Amazon to leave a review at this site.

INGREDIENTS:

4 large eggs, beaten

2/3 c. cooked pork sausage crumbles

1 c. total Cheddar cheese (or cheese of choice)

½ c. green onion tops, chopped

VARIATION:  You could spoon a small amount of low-carb bread batter in the bottom of the pans first for a “boat shell” for a change of pace.  They will likely take maybe 5-7 minutes longer cooking time if you do this variation.

DIRECTIONS:  Preheat oven to 350º.  Place a hotdog bun or hoagie roll silicone pan on a baking sheet for support and baking.

Beat the eggs in a medium bowl.  Set aside for a moment.  Sprinkle half the cheese in the bottom of a silicone hoagie/hotdog bun pan.  Using a 2-T. scoop, spoon the eggs as equally as possible (start with 2 T. per slot) into the 6 slots of your pan.   Even out the rest of the beaten eggs evenly in the 6 slots until all used up.  Sprinkle the chopped green onion over each pirogue.  Top with the rest of the cheese.  Pop into 350º oven and bake for about 15 minutes or until dry to the touch on top.  Serve at once.

NUTRITIONAL INFO:   Makes 6 pirogues, each contains:

167 cals, 12.5g fat, 2.1g carbs, 0.23g fiber, 1.87g NET CARBS, 11.4g protein, 389mg sodium

Mr. Matthews’ Omelet

In 1980 we took a 6-weeks driving tour of Great Britain that was truly the trip of a lifetime.  Planned our route for months.  We put over 6,000 miles on a brand new Volkswagon “Golf” we rented just outside London, where our epic journey began.  Drove all the way to Edinburgh by way of Berwick-on-Tweed, back down through the Lake District, over into Wales, Down the west coast to Tintagel in Cornwall, stopping over at Clovelly a day, a dip down to Lynton-Lynmouth and finally back to London by way of a B & B just down the road from Paul McCartney’s famous Windmill home.  The car dealership was honestly gob-smacked when we turned the car back in and the agent took note of the odometer that had read nearly zero when he handed the car over to us.  🙂

My husband, a retired World History teacher, just had to see Hadrian’s Wall, near Corbridge, so we picked a lovely little country cottage from our AA Farmhouse Guide whose description was idyllic and which turned out to be the most memorable one we stayed it during out 6-week tour of the UK. The proprietor was a stout, soft-spoken, distinguished, silver-haired elderly gentleman named Mr. Matthews.  The approach to the establishment was through a circular drive in a lovely garden.  Once inside the cottage (more a mansion almost) we look up to see the massive staircases that encircled each end of the main room. We looked at each other and our eyes said “Picked a good one, this.”

The very formal dining room had a massive picture window that looked onto a huge garden lined in pink honeysuckle!  Mr. Matthews, assisted by a lovely daughter, served dinner that night himself, as he was inordinately proud of his B & B.  It was a non-fancy meal, but typical, hearty country fare: ham, greens, potatoes and baked beans.  The British, you see, ate a lot of canned beans throughout WWII (beans on toast, my father said, was a favorite when he was stationed there in 1943).  To this day, beans are still a staple in their diet and served in ways we “colonials” would never dream of. One of the side dishes on the plate that night was baked beans, which were quite tasty with his ham.

At breakfast the next morning, our omelet was again served by Mr. Matthews, presented with great pride.  He was beaming when he said “You don’t get an omelet like THAT in just any B & B”.  We smiled to show how eager we were to try his special omelet that clearly had everything in it that was leftover from our dinner the night-before.  It was cooked to perfection and man, I’m here to tell you that his was one of the best omelets I ever ate!

Well, I ramble on in a sea of nostalgia, so I’ll get back to the matter at hand, the recipe and prep.  I’m such a lousy omelet cook I invariably tear them up rolling the sides over, so I prefer to bake them like a quiche to avoid that issue.    This recipe is not suitable until you reach the legumes level of the Atkins carb reintroduction ladder well into the OWL (Ongoing Weight Loss Phase).  It is not suitable for Primal-Paleo unless you omit the beans, but that’s really what makes this recipe so special.  But a bacon-onion quiche, although a horse of another color, is always good. 🙂

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

5 slices lean “streaky bacon” as Mr. Matthews would call it (regular bacon in the States)

2 oz. chopped yellow onion

½ c. well-rinsed pork ‘n beans (from a can)

3 extra large eggs, beaten (more if you want a thicker, heftier, more eggy quiche)

DIRECTIONS:  Preheat oven to 350º.  Coarsely chop the bacon into 3/4″ dice.  In a medium skillet ( I prefer non-stick for omelets), brown the bacon but stop BEFORE it is very crisp.  Chop the onion and add to the pan.  Saute until the two are browned and tender.  Drain off any excess grease.  Sprinkle the beans evenly on top.   Drizzle the beaten eggs evenly over the mixture.  Pop into 350º oven and bake for 10-15 minutes or just until the center is set to the touch.  Cut into 4 portions and serve.

NUTRITIONAL INFO:    Makes 4 servings, each contains 136 calories, 6.9 g fat, 4.70 g carbs, 0.95 g fiber, 3.75 g NET CARBS, 9.77 g protein, 2261 mg sodium

Bacon-Mushroom “Pancake”

Well, I guess I was hungry this morning, because I sliced off a portion of my breakfast egg dish before I got my camera out to take a picture!   I call this a “pancake” because it was quite thin, with only 3 eggs in it.  But then I’m not terribly fond of eggs, so are you surprised?  If you prefer more of a frittata, just increase the eggs to 4 or 5.  This was prepared with precooked bacon, something I never have around as a rule.  I don’t like the taste of precooked bacon so much.  But I bought and rendered out a 3# box of bacon ends and pieces this week and these cooked lean crumbled bits of various shapes and sizes I saved for such recipes as this one.  Worked out fine in this dish, as it was delicious.  This breakfast or brunch dish is suitable for all phases of Atkins and Keto programs.  It passes muster for Primal and Paleo diners as well, provided you clarify the butter, of course.

Our latest two LOW CARBING AMONG FRIENDS cookbooks, Volume 8 and Volume 9 are almost exclusively comprised of my recipes!  Included in both editions are a few tasty new creations of my dear friends George Stella and Jennifer Eloff.   EARLY BIRD SECRET SALE!!  Special pricing and limited-time free shipping so hurry and place your order.  Or you can order these or any of our cookbooks at https://amongfriends.us/Secret-SALE.php.

When you purchase our books, we would sure appreciate you stopping by Amazon to leaving a review at this site

Click for close-up

INGREDIENTS:

4 T. unsalted butter

6 medium mushrooms, sliced

2 oz. cooked bacon pieces (weighed after cooking)

3 large eggs, beaten

DIRECTIONS:   Preheat oven to 350º.  In a 10″ skillet melt the butter over medium-high heat and saute the mushrooms in the pan until tender and no longer bleeding moisture into the pan.  Turn off heat.  Spread the bacon pieces on top evenly.  Drizzle the beaten eggs over the top of the bacon-mushroom mixture, trying to moisten the entire contents with the egg.  Pop skillet into 350º oven for about 7-10 minutes or until eggs are just done in the center.  Remove from oven and run a spatula under the “pancake” to slide it onto a serving platter.  SErve at once.

NUTRITIONAL INFO:    Makes 4 servings, each contains:

213 cals, 18.4g fat, 1.37g carbs, 0.27g fiber, 1.1g NET CARBS, 10.9g protein, 382 mg sodium

Upside-Down Bacon-Onion Omelet

This is a scrumptious, quick and easy omelet that is made flat in a pan and baked in the oven.  I love to make omelets this way as I think they cook so evenly.  I’ve messed up more than one folded omelet cooked stovetop.  I find the eggs don’t get quite done enough in the center for my liking.   Besides, I think eggs are pretty served up this way, too!  This delicious recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo.

INGREDIENTS:

6 thin (or 3 thick) slices bacon, diced large

2 oz. onion, diced (I used red onion)

4 large eggs

DIRECTIONS:    Preheat oven to 350º.  In a good non-stick skillet or wok, cook the bacon until nearly brown.  Add the onion and saute until the bacon is fully browned and the onion is getting soft and also beginning to caramelize/brown.   In a bowl, using a fork, beat the eggs well.  Slowly pour the eggs over the bacon-onion mixture so as not to disturb the mixture much.  Pop the pan into a 350> oven for 10-12 minutes or until eggs are just dry to the touch in the center.  Try not to brown the top of the flat omelet, as that just overcooks the eggs making them dry and rubbery.  Remove from oven.  Place a large plate (larger than your pan in diameter) over the plate and lifting skillet with one hand and holding the plate over it with your other hand, flip is quickly.  The grease from the bacon should allow it to drop right out of the pan.  Cut into 3 wedges and serve.

NUTRITIONAL INFO:    Makes 3 adult servings

231 cals, 19g fat, 2.13g carbs, 0.16g fiber, 1.97g NET CARBS, 11.8g protein, 331 mg sodium

 

 

“Shypoke” Egg

 

My inspiration for this low-carb wonder is a famous recipe served at two San Antonio diners (no longer in existence) known as Hipps Bubble Room, and its successor, Little Hipps.  Our best friends used to take us to these places late night for beer and their famous “Shypoke Eggs”.   A little history on the restaurant legacy here:  http://cooking.lovetoknow.com/shypoke-eggs-recipe

Now you have to SEE this culinary creation to appreciate the name, but they were nachos with a smear of beans on the round tortilla chip, then a slice of Jack cheese, then a slice of jalapeno and finally a small circle of yellow cheese on the top.  They were warmed just long enough for the cheeses to begin to melt, but before the cheese got runny and spread out all over the pan.  The overall visual impact when a plate of these was set before you was that they looked remarkably like a dozen fried eggs!!  Hence their name.

Well, I was thinking about Shy-Poke Eggs on my morning walk today and got the idea to make something like them that is low-carb (without tortilla chip) for breakfast.  The final creation came out tasty!!   Although they didn’t have quite the visual impact of the originals and substituting sausage at the bottom for the traditional tortilla chip, well the taste was different, but still good.  🙂

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not receive money for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

3 oz. ground pork, seasoned (or commercial pork sausage)

1 slice Jack or Pepper Jack cheese

¼ slice Cheddar or Deluxe American Cheese

1-2 T. canned refried beans (omit if still in Induction)

1 egg

1 slice jalapeno (optional)

Sprinkle chopped cilantro (optional)

VARIATION:  Top with 3 slices of fresh jalapeno

DIRECTIONS: Preheat oven to 350º.  On a good non-stick sheet pan or skillet, using the back of a fork, spread sausage out in a 5″ circle (will be thin).  Using the fork, make a 1½” hole in the middle by pushing the sausage outward a bit.  The final result is something like the shape of a doughnut.  Using the back of a spoon, smear the refried beans on top of the sausage, but leave the center hole empty.  Now, gently crack the egg into the center hole, trying not to break the yolk.  Top with the whole slice of Jack cheese.  If you want it, place a slice of jalapeno atop the yolk.  Finally place the small square of yellow cheese on top.   If using, sprinkle with cilantro last.

Pop into 350º oven for about 15-20 minutes, depending on how done you want the yolks.  My husband likes them runny, which took 15 minutes; I like them 90% set, which took 20 minutes.

NUTRITIONAL INFO: Makes 1 serving which contains:

446 calories, 37.4 g  fat, 5.4 g  carbs, 1.4 g  fiber, 4 g  NET CARBS, 30 g  protein, 189 mg sodium

Sausage Ball Hash

I bought a beautiful bunch of big red radishes at the store this week expressly to use them for a breakfast “potato” sub dish.  This is what I made with them today.  Very tasty little dish.  I used the entire 10 oz. bunch (which was a bit much, we decided) and next time will use only about 6 oz. and reflect that change in the instructions/stats below.    This was a very pleasant change from the same old scrambled eggs and bacon, or scrambled eggs and sausage I usually fix in the morning.  This dish is suitable for all phases of Atkins and Keto diets.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! Chef George Stella and Jennifer Eloff are also including several tasty new delights in Vol.  8! Order yours (or any of our earlier cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  Remember, they make GREAT birthday or holiday gifts!  If you’ve already purchased a book, the team would appreciate it if you would please take a moment and drop by the our Amazon page to leave your personal review.  🙂

INGREDIENTS:

3 large eggs, beaten

2 T. bacon grease

3 oz. onion, coarsely chopped

6 oz. pork bulk sausage

6 oz. red radish, cut large ones into halves

Dash each sea salt and coarse black pepper

DIRECTIONS:  Roll sausage into mini balls about 3/4″ in size.  Set aside near stove.  Chop onion and do the same.  Rinse and trim radishes, cutting any oversize ones into halves or quarters.  Leave small ones whole.  Set radishes aside as well.

In a small lightly-oiled or non-stick pan, scramble the eggs.  Do not break them up too much as you flip chunks of them over.  Remove from heat and with your spatula or spoon, break them up into large bite-sized chunks.  Set the eggs aside for now.

In a large non-stick wok or large skillet, heat the bacon grease over high heat.  Add the onion first to the pan and stir-fry until the onions brown a bit and are fully caramelized.  Add the radishes and stir fry until they are getting translucent and tender.  Let them brown a bit as well as this improves their flavor.

Finally add the sausage balls around the edge of the radish-onion mixture but do not disturb with your spatula/spoon.  When they are beginning to brown on one side and firm up, gently shake the pan to let them roll around (still on the edge of the veggie mixture) ant they will start to brown on the other sides.  Gently shuffle the pan until the balls appear to be fully firmed up and then you can gently stir them into the radish mixture.  When the meat appears to be fully done, add the salt, pepper and egg chunks.  Gently mix altogether with your spoon and serve at once.

NUTRITIONAL INFO:  Makes 3 servings, each contains:

359 calories, 29.7g fat, 4.53g carbs, 1.2g fiber, 3.33g NET CARBS, 17.9g protein, 687 mg sodium

 

Bacon-Onion Omelet

Haven’t made my hubby a true omelet in ages, so I whipped him up one this morning.  Had 4 slices of bacon left in my package and decided to go for simple, only adding green onion to the mix.  It was delicious and he was most pleased.  I’m not so fond of omelets as they are a lot more difficult to cook than simple scrambled eggs.  But for some reason, the hubs thinks they are better.  Problem for me is that in order to get all the egg fully cooked in the middle, you tend to have to overcook the egg surfaces that touch the pan.  I don’t like either issue if things go wrong.  But today’s omelet got done in the middle without terribly overcooking the outside.  This omelet is suitable for all phases of Atkins and other Keto diets.  It is also suitable for Paleo or Primal programs.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! Chef George Stella and Jennifer Eloff are also including several tasty new delights in Vol.  8! Order yours (or any of our earlier cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  Remember, they make GREAT birthday or holiday gifts!  If you’ve already purchased a book, the team would appreciate it if you would please take a moment and drop by the our Amazon page to leave your personal review.  🙂

INGREDIENTS:

4 extra-large eggs, beaten

4 thick slices bacon, chopped

1/3 c. green onion, chopped

DIRECTIONS:  Beat the eggs in a small bowl and set aside.  Coarsely chop the bacon and onion and have at the ready.  Brown bacon over medium-high heat in a non-stick skillet.  Drain off most of the grease.  Add the onion and stir-fry the two together for a minute.  Spread the mixture out evenly in the pan and lower heat to medium.  Pour the egg mixture evenly over the bacon in the skillet.  Do not disturb the mixture.  As the eggs begin to cook on the bottom, tilting the skillet as you work, lift the edges of the “pancake” gently with your spatula to allow the raw eggs to roll underneath the cooked part of the pancake.  Repeat this around the edges of the “pancake” until all raw egg appears to have rolled underneath fro proper cooking.   Lightly scrape off any remaining raw egg with your spatula and let it get underneath to be sure it is all cooked properly.  Gently fold over about 1/2 of the pancake onto the other side with your spatula.  Cook 1 minute or so.  Gently flip the entire omelet over to insure any exposed, raw wet egg will get cooked.  Leave the finished omelet in this position for about 1-2 minutes.  Finally tip the skillet over your warmed platter and slide the omelet onto it.  TIP:  I hold the platter under very hot, running tap water a few seconds and dry off rather than heat in an oven.  The above photo uses a huge plate and is actually TWO servings.  I simply took the photo before cutting the omelet in half.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

251 calories, 19 g fat, 2.1 g carbs, 0.45 g fiber, 1.55 g NET CARBS, 20 g protein, 358 mg sodium

 

Eggs with Sausage-Mushroom “Salsa”

Another tasty creation with my Sofrito sauce for breakfast today.  The hubs and I loved this one!  Man, I love that Sofrito on everything I’ve tried it on! I know everyone doesn’t like mushrooms, so I would suggest perhaps red bell pepper instead.  That is sweet enough as to not mask the Sofrito, but rather complement it.  Other veggies might not do so well here.   This recipe is suitable for all phases of Atkins, Keto plans and primal/paleo as well.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself.  Volume 8 is almost completely comprised of my recipes! But George Stella and Jennifer Eloff are also including several tasty new delights to try in this latest Volume 8! You’ll LOVE these delicious recipes, so order yours (Volume 8 or ANY of our cookbooks) from Amazon  or our direct order site: amongfriends.us/order.php.  For a limited time, there is free shipping if you order 2 or more cookbooks on the same order.  Remember, they make GREAT birthday or holiday gifts!

INGREDIENTS:

4 eggs, beaten (I used extra large)

1 T. unsalted butter

3 oz. sliced smoked sausage

4 large mushrooms sliced

1 T. my Sofrito sauce

Dash onion powder

VARIATION:  Substitute red bell pepper for the mushrooms

DIRECTIONS:  In a medium skillet lightly brown the sausage slices over medium-high heat.  Add mushrooms and saute until they are no longer opaque.  Add the Sofrito sauce, stir well and remove from heat.  In a small bowl, beat the eggs with the onion powder.  Melt the butter in a separate skillet and scrambled the beaten eggs until done to your liking.  Spoon onto platter and spoon the sausage-mushroom “salsa” down the center of the eggs.  Serve at once and delight your taste buds.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

407 cals, 32.3 g fat, 3.85 g carbs, 0.60 g fiber, 3.25 g NET CARBS, 26 g protein, 808 mg sodium

Berry Bites

These tasty 2-bite morsels are a slight variation of my Strawberry Egg Puffs recipe.  Make a batch of these for your honey for Valentine’s Day!  If you don’t have the Nordicware pan I used, you can use any mini-muffin pan you have.  These were a cinch to make and so good my husband just couldn’t stop.  They are delightful with morning coffee.  Sprinkle with powdered sweetener and serve them as a dessert with afternoon tea.   These are suitable once you get to the berries rung of the Atkins Phase 2 OWL ladder. They are also OK for most Keto diets.

NOTE: If you are gluten free, use all gluten-free mix, as my Einkorn mix is not gluten free.

INGREDIENTS:

4 large eggs, beaten

¼ c. Jennifer Eloff’s Gluten-Free Bake Mix

¼ c. my Einkorn Bake Mix (or more Jennifer’s mix for gluten-free)

1 c. frozen strawberries, drained and chopped (or other berries if you like)

2 T. erythritol

2 T. Splenda, granulated

1/4 tsp. vanilla extract

1 T. + 1 tsp. coconut oil

DIRECTIONS:  Preheat oven to 350º. Melt coconut oil in your mini muffin baking pan and brush 24 slots well with oil.

Beat the eggs in a small mixing bowl.  Add the bake mix.  You can use any low-carb bake mix you prefer.  Add sweeteners, vanilla and chopped berries.  Fold all together until smooth.   Using a 2 T. measuring cup, spoon batter into mini muffin pan slots.  Right is the Nordicware pan I used.

They will be nearly full to the brim.  Don’t worry, Mine didn’t overflow in the pans, although they do temporarily rise above the top like a souffle…..and then fall a bit when done and cooled.

Pop into oven and bake for 16-18 minutes or until risen and firm in the center.  Remove, cool a couple minutes and with knife tip, lift them out and serve while warm.

NUTRITIONAL INFO:  Makes 24 Berry Bites or “mini muffins”, each contains:

32.3 cals, 2.4g fat, 1.55g carbs, 0.37g fiber, 1.18g NET CARBS, 1.67g protein, 16 mg sodium

Upside-Down Spinach Omelet

One of my favorite  inverted omelets.   This one is simple, and uses bacon, ham and a bit of healthy  spinach.  Try it also without spinach for variety.   This one is very tasty and the hubs loved it! He isn’t usually vociferous about what he eats so I really take note when he is.  This recipe is suitable for all phases of Atkins, Keto diets, Paleo and Primal as well.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

INGREDIENTS:

2 slices bacon, chopped

2 small slices cured ham, chopped (I used Cure 81)

¼ tsp. onion powder

½ T. unsalted butter

½ c. cooked spinach, drained

1 oz. shredded Monterey Jack cheese (about ¼ c.)

3 extra large eggs, beaten (or 4 smaller ones)

Pinch homemade Cavender’s Greek Seasoning

DIRECTIONS:  Preheat oven to 350º.  In a 7″ non-stick skillet over high heat, fry the bacon and ham until nearly done.  Add the onion powder and stir.  Add butter and melt.  Using your spatula, distribute the meat mixture evenly on bottom of skillet.  Evenly dot the surface with the spinach.   Sprinkle the top with the cheese.  Beat the eggs in a bowl with the pinch of Cavender’s spice and pour them slowly over the top disturbing the spinach-meat mixture as little as possible (for the prettiest final result).  Pop into 350º oven for about 15-17 minutes or until set but not actually browning.  Remove, loosen edges by running a spatula around the omelet rim.  With one hand, invert a plate (centered) over the skillet.  With both hands, pick up the skillet and flip the pan to allow the omelet to drop onto the serving plate, hopefully in the center.  If your skillet handle prevents centering (like mine), push the omelet on the plate with your spatula to try centering.  Cut into 4 wedges.

NUTRITIONAL INFO:  Depends on how you cut/consume this, but assuming this is for 2 adults, each serving will contain:

402 calories, 31.9 g fat, 3.45 g carbs, 1.05 g fiber, 2.40 g NET CARBS, 26.55 g protein, 1013 sodium (from the meats)

 

Smoked Sausage Breakfast Pizza

This was a very tasty treat this morning!  I remembered I had Joseph’s Oat Fiber-Flax Pita Bread in the fridge and decided to do my scrambled eggs a little differently today.  Didn’t want too many busy flavors competing, so I only added green onion to the meat and cheese, and limited the cheese at that!  These got a thumbs up from both of us and I’ll be making them again!  They are suitable once you get to the grains level of Atkins (close to Maintenance).  If you use a low-carb bread like cloud bread, even those in Phase 1 can enjoy these “pizzas”.

Many delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings to the table a wealth of delicious recipes added to our collection!  You’ll LOVE these recipes!  Order your copy today from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS: 

2 Joseph’s Oat Fiber-Flax Pita Bread rounds

½ c shredded Mozzarella (or other cheese if you prefer)

3 large eggs, beaten with the onion below

1 large green onion, chopped fine

6 oz (3 links) smoked sausage, sliced thin

DIRECTIONS:  Preheat oven to 350º.  Place the pita breads on a broiler pan with holes, a pizza pan with holes or a parchment lined baking sheet.  Sprinkle each “crust” with a quarter of the mozzarella cheese (about 2 T. per pita).  In a non-stick skillet, lightly cook the sausage over medium-high heat for a couple minutes.  Remove slices to paper towel to drain.  In the sausage grease remaining, lightly scramble the egg-onion mixture, turning off the heat just when the eggs are no longer runny, but not quite done.  Spoon the eggs evenly over the two loaves.  Top each with the remaining mozzy cheese.  Pop into oven for about 10-15 minutes just to set up the eggs and melt the cheese.  Crusts will get almost crisp enough to pick up and eat with hands, else use a fork and knife to eat these.  ENOY!

NUTRITIONAL INFO:   Makes 2 servings, each contains:

416 calories, 29 g fat, 6.1 g carbs, 1.8 g fiber, 4.3 g NET CARBS, 36 g protein, 1125 mg sodium

Mr. Matthews’ Omelet

In 1980 we took a 6-weeks driving tour of Great Britain that was truly the trip of a lifetime.  Planned our route for months.  We put over 6,000 miles on a brand new Volkswagon “Golf” we rented just outside London, where our epic journey began.  Drove all the way to Edinburgh by way of Berwick-on-Tweed, back down through the Lake District, over into Wales, Down the west coast to Tintagel in Cornwall, stopping over at Clovelly a day, a dip down to Lynton-Lynmouth and finally back to London by way of a B & B just down the road from Paul McCartney’s famous Windmill home.  The car dealer rep was honestly gob-smacked when we turned the car back in and he took note of the odometer that had read nearly zero when he handed the car over to us.  🙂

My husband, a retired World History teacher, just had to see Hadrian’s Wall, near Corbridge, so we picked a lovely little country cottage from our AA Farmhouse Guide whose description was idyllic and which turned out to be the most memorable one we stayed it during out 6-week tour of the UK. The proprietor was a stout, soft-spoken, distinguished, silver-haired gentleman named Mr. Matthews.  The approach to the establishment was through a circular drive in a lovely garden.  Once inside the cottage (more a mansion almost) we look up to see the massive staircases that encircled each end of the main room. We looked at each other and our eyes said “Picked a good one, this.”

The very formal dining room had a massive picture window that looked onto a huge garden lined in pink honeysuckle!  Mr. Matthews, assisted by a lovely daughter, served dinner that night himself, as he was inordinately proud of his B & B.  It was a non-fancy meal, but typical, hearty country fare: ham, greens, potatoes and baked beans.  The British, you see, ate a lot of canned beans throughout WWII (beans on toast, my father said, was a favorite when he was stationed there in 1943).  To this day, beans are still a staple in their diet and served in ways we “colonials” would never dream of. One of the side dishes on the plate that night was baked beans, which were quite tasty with his ham.

At breakfast the next morning, our omelet was again served by Mr. Matthews, presented with great pride.  He was beaming when he said “You don’t get an omelet like THAT in just any B & B”.  We smiled to show how eager we were to try his special omelet that clearly had everything in it that was leftover from our dinner the night-before.  It was cooked to perfection and man, I’m here to tell you that his was one of the best omelets I ever ate!

Well, I ramble on in a sea of nostalgia, so I’ll get back to the matter at hand, the recipe and prep.  I’m such a lousy omelet cook I invariably tear them up rolling the sides over, so I prefer to bake them like a quiche to avoid that issue.    This recipe is not suitable until you reach the legumes level of the Atkins carb reintroduction ladder well into the OWL (Ongoing Weight Loss Phase).  It is not suitable for Primal-Paleo unless you omit the beans, but that’s really what makes this recipe so special.  But a bacon-onion quiche, although a horse of another color, is always good. 🙂

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

5 slices lean “streaky bacon” as Mr. Matthews would call it (regular bacon in the States)

2 oz. chopped yellow onion

½ c. well-rinsed pork ‘n beans (from a can)

3 extra large eggs, beaten (more if you want a thicker, heftier, more eggy quiche)

DIRECTIONS:  Preheat oven to 350º.  Coarsely chop the bacon into 3/4″ dice.  In a non-stick skillet, brown the bacon but stop before it is crisp.  Chop the onion and add to the pan and saute/cook until the two are brown and tender.  Drain off the excess grease.  Sprinkle the beans evenly on top.   Drizzle the beaten eggs evenly over the mixture.  Pop into 350º oven and bake for 10-15 minutes or just until the center is set to the touch.  Cut into 4 portions and serve.

NUTRITIONAL INFO:    Makes 4 servings, each contains 136 calories, 6.9 g fat, 4.70 g carbs, 0.95 g fiber, 3.75 g NET CARBS, 9.77 g protein, 2261 mg sodium

Bacon-Onion Heart Quiche

Who doesn’t love the smell of bacon and onion cooking together in the kitchen.  These little gems are something I enjoy year ’round, but shaped like hearts, are a cute and delicious treat for Valentine’s Day.  So tasty!  I think I’ll make something Indian for dinner that night, since you can’t get into a restaurant on Valentine’s Day with a shoehorn!  I make these in a fun little pan I found somewhere years ago ( shown right).  You KNOW I just had to have!  The slots are only 3/4″ tall, so it makes individual portion cakes (or whatever).  These tasty breakfast “hearts” are as easy as pie to make.  You can use any shaped pan molds, silicone molds or regular cupcake pans (or whatever you have available).  There is nothing sacrosanct about the shape here.  This recipe is suitable for all phases of Atkins, Keto diets.  Primal-Paleo will need to use a plan-suitable bread at the bottom.

INGREDIENTS:

4 slices bacon, chopped fine

2 oz. onion, chopped fine

1 slice low-carb bread (I had this on-hand focaccia bread)

3 extra-large eggs (or 4 large), beaten

DIRECTIONS:  Preheat oven to 350º.  Using a brush, oil your baking pan slots with a dab of olive oil.  Crumbled the bread evenly into the bottoms of the slots.  Pour the beaten egg mixture into the slots.

In a non-stick skillet, brown the bacon.  When it is done but not quite crisp, add the onion and sauté until the bacon is browned and onion is beginning to brown as well.  Sprinkle about 1 T. of the bacon-onion mixture over the tops of each portion.  Pop pan into 350º oven for about 13-15 minutes or until egg is set up in the center when touched with your finger.  Do not over cook lest they dry out.   Lift them out gently with the tip of a knife and serve at once.

NUTRITIONAL INFO:   Makes 5 Heart Quiches, each contains:

146.4 calories, 11.8 g fat, 1.74 g carbs, 0.40 g fiber, 1.34 g NET CARBS, 9.14 g protein, 225 mg sodium

Turnip-Bacon Quiche

Ever since starting my low-carb journey, I never cease to be amazed at how many fun things you can put into a crustless breakfast quiche and end up with a MUCH tastier result than expected when starting out.  And often much better than my doubting husband, picky eater that he is, likes to admit.   🙂  This morning when I opened up the refrigerator, I saw I had one turnip smiling up at me, right on the front of the shelf, and it seemed to be saying “Eat me, Eat me”.   A visual image of  the talking plant, Audrey, in the campy musical “Little Shop of Horrors” came to mind.  🙂    Thought I’d accommodate the little guy!  🙂  This was very much like a hash brown and bacon quiche!  No turnip taste at all.  It really tasted like potatoes! This recipe is Induction friendly.

More delicious low-carb breakfast ideas can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS:

3 eggs, beaten

2 oz. onion, chopped

4 slices bacon, coarsely chopped

1 small turnip, peeled and grated (about 2-2½ oz.)

DIRECTIONS:   Preheat oven to 350º.   In a non-stick skillet, cook bacon over med-high heat until nearly done.  Add onion to the residual grease and saute until union is softening a bit.  Add grated turnip and saute, stirring often until it is tender.  Beat eggs and evenly pour over flavor ingredients and pop into preheated 350º oven for about 15 minutes or until set in the center.

NUTRITIONAL INFO:    Makes 2 servings, each contains:

259 calories, 18.9 g  fat, 5.7 g  carbs, 2 g  fiber, 3.7 g  NET CARBS, 16.35 g protein, 545 mg. sodium

Chorizo & Smoked Sausage Scrambled Eggs

             Entire recipe shown

My new egg creations are often the result of some little leftover or bit of food I fear won’t keep much longer.  On this occasion I wanted to use up the last of some cilantro in the fridge before it perished there.  So it was eggs with a Mexican twist for sure.  Those that don’t like “hot”, this half of a large jalapeno was not too much for me, and I do NOT like things too “hot”.  It just added a nice flavor layer.  Many lovers of real spicy food will want to use even more I suspect.  I use locally-made Texas smoked sausage and chorizo.  These will surprise you!  They mellow out the heaviness of both the chorizo and the smoked sausage.   Most of my long-time readers know I’m not that fond of eggs to begin with, but this recipe makes them regularly doable for me!

This recipe is suitable for all phases of Atkins, Keto diets and Paleo-Primal regimens as well (using ghee for the butter here).

INGREDIENTS:

5 large eggs beaten

Dash onion powder

1 link chorizo or smoked sausage (or some of both)

¼ c. cilantro, chopped coarsely

½ seeded jalapeno, chopped very fine

Dash ground cumin

2 T. butter or ghee to cook eggs.

DIRECTIONS:  Beat the eggs with the onion powder in a mixing bowl and set aside.  Chop the sausage, cilantro and jalapeno.  Lightly brown the sausage in a non-stick skillet over medium-high heat.  Add the jalapeno and cook 1 minute, stirring constantly.  Add the butter to melt and then stir in the cilantro.  Lower heat to medium.  Slowly pour the eggs over the sausage mixture as evenly as possible.  Wait a couple minutes before stirring so the eggs and sausage begin to bond on the bottom and edges.  When the edges begin to bubble a wee bit, using a rubber spatula, slowly push in the outer edges toward the center to loosen.  Begin flipping sections of the mixture with spatula to fully cook the eggs to your desired doneness.  Remove from heat and serve at once.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

363 calories, 33 g fat, 1.4 g carbs, 0.5 g fiber, 0.9 g NET CARBS, 22 g protein, 379 mg sodium

Scrambled Eggs & Bacon Gravy

I had just two slices of bacon thawed in the fridge this morning so I decided to make them do for our breakfast.  It was getting late and the hubs was chomping at the bit for his meal.  With half a carton of mushrooms on the top fridge shelf, I could quickly see what I was going to do with all of this.  The final result was soooooo GOOD!  This creamy dish is one of the many ways I disguise eggs to be able to eat them daily.  You see, I’m just not very fond of eggs.  But they are the lowest carb and healthiest breakfast food there is, so I manage with spices, additives and a pinch of creativity to be able to face them day in and out.  🙂  Check out my EGGS category at the right.  I have lots of not-so-eggy egg recipes here.  🙂  This is suitable for all phases of Atkins, Keto diets and Primal Blueprint.  Use coconut milk instead of cream for a version that is more suited to a Paleo lifestyle.

Many delicious low-carb recipes like this one can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php. DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are great cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

4 large eggs, beaten

1 T. unsalted butter

2 thick slices bacon, chopped

4 oz. mushrooms, sliced (omit if you aren’t a fan)

2 medium green onions, chopped

Dash each salt and pepper

½ c. heavy cream

¼ cup water

2-3 light dustings of xanthan gum powder (or your preferred thickener)

DIRECTIONS:   Fry the bacon in a non-stick skillet over high heat until done.   Add the mushrooms (if using) and green onion.  When they are getting soft, add the water and cream.  Simmer a few minutes.  Dust lightly with xanthan gum and allow to thicken, stirring or whisking frequently.  As it is thickening, in your dedicated egg skillet, melt the butter.  Pour the beaten eggs in the skillet and scramble to your preferred stage.  Plate half the eggs on each of two plates.  Spoon half the gravy over each and serve.

NUTRITIONAL INFO:     Makes 2 servings, each contains:  516 calories, 47 g fat, 6.2 g carbs, 1.5 g fiber, 4.7 g NET CARBS, 18.4 g protein and 425 mg sodium

Calico Eggs with Beef Bacon

This breakfast came out much better than I expected.  As a rule, I don’t like veggies in my scrambled eggs, other than onion.  But both of us quite liked this combination today.  Beef bacon, if you’ve not had it, is a different taste from pork bacon, for sure.  It’s more like dried “chip” beef in flavor……..just not as salty.  I buy mine from my grass-fed beef supplier and his is very low in sodium.  some grocery stores are carrying beef bacon now.  This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo as well.

Many delicious low-carb recipes like this one can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php. DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are great cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

4 large eggs, beaten

2 T. butter

1 oz. red bell pepper, chopped

1½ oz. onion, chopped very fine

1 oz. poblano pepper, chopped

2 slices beef bacon, chopped

Optional:  2 sprigs cilantro, chopped

DIRECTIONS:    Melt the butter in a non-stick skillet over medium-high heat.  Add red, green peppers and onion.   Saute until tender.  Add the beef bacon and (if using, the cilantro and saute a couple minutes.  Pour the beaten eggs over all and scramble to your desired state.  Serve at once.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

287.5 calories

23.8 g fat

4.05 g carbs, 0.75 g fiber, 3.30 g NET CARBS

15.2 g protein

290 mg sodium

Beef Bacon Burrito

I have been wanting to try my grass-fed beef supplier’s cured beef bacon for some time as I’ve never eaten it before.  Ordered some this week from my supplier in the panhandle and the verdict is still out for me.  The hubs likes it.  It was better today in this new burrito recipe than straight with eggs in my opinion, but still a little heavy for me.  I think I lean more toward conventional pork bacon myself.  The beef bacon is very lean and not quite as salty as regular bacon though.  It appears to be made from the lean end of brisket.  Photo below if you’ve never had beef bacon.  

I was NOT wanting eggs today, so we didn’t put any into these burritos, but these would typically have a scrambled egg in them.  As mine were a little heavy with just meat and cheese, I recommend adding the eggs.  🙂

HEB grocery stores here in Texas have a whole-wheat Carb Sense flour tortilla that only has 3 net carbs (lower than Mission or LaTortilla Factory brand).  Numbers below are calculated using the HEB 3 g. carb tortillas.    These are suitable for Phase 2 Atkins and other Keto diets if you can fit the numbers into your daily macros.

INGREDIENTS:

2  oz. bulk pork breakfast sausage, formed into elongated shape

1  slice lean beef bacon

3 T. shredded Cheddar cheese

1  HEB Carb Sense brand whole wheat flour tortilla (3 g NC)

OPTIONAL:  Add a egg scrambled in 1 pat butter for each burrito.

VARIATION:   Add 1 T. your favorite salsa or a pinch of fresh chopped cilantro (or both) when serving

DIRECTIONS:  Preheat oven to 325º.  Shape the pork sausage into an elongated shape.  Brown it and the beef bacon in a skillet or on a griddle.  Remove from heat.  Lightly oil a baking pan.  Place a tortilla on the pan.  Lift sausage and place on one half of the tortilla.  Top with the beef bacon and sprinkle on the cheese.  If using, add the scrambled egg last.  Fold other half of tortilla over all and press down.  Cover pan with loose foil and pop into 325º oven for 10-15 minutes to melt the cheese.  Serve at once.

NUTRITIONAL INFO:  Makes 1 burrito which contains: (does not include egg)

327 calories (435 if egg added)

22 g. fat (31 if egg added)

14.2 g carbs, 10 g fiber, 4.2 g NET CARBS (4.6 NC if egg added)

17.6 g protein

792 mg sodium

Spinach-Egg Breakfast Stack

 

These were a nice way to use up a small amount of leftover spinach from the day before.  I like these extremely low-carb pork-rind tortillas by Low-Carb Maven and keep them on hand now.  They’re made with pork rinds and are very high in fat and sodium…………so I warned you.  With those ready-made in the fridge, this was  quick and tasty different sort of breakfast yesterday.  These tortillas have only .55 net carbs per tortilla, so if you substitute, you will have to recalculate your numbers.  These are suitable for all phases of Atkins and Keto diets.

INGREDIENTS:

1 tsp. unsalted butter

1 large egg, beaten

2 T. frozen, chopped spinach

Dash onion powder

1 large egg, for frying

1 “Almost Zero Carb Wrap” tortilla

3 oz. pork sausage patty, cooked

¼ c. shredded Monterey Jack cheese (or mozzarella)

1 Tsp. grated cheddar cheese (¼ slice)

VARIATION:   Fry the egg and just layer the spinach and mozzy underneath it as you construct the stack.   If you prefer, place the fried egg on top of the sausage rather than underneath it.  To cut sodium, you could substitute some other low-carb pancake or tortilla, but recalculate the nutritionals if you sub.

DIRECTIONS:   Preheat oven to 325º.  Melt butter in non-stick skillet over medium heat.  Add spinach and heat.  Add beaten egg and dash onion powder.  Scramble until just barely done and remove to a paper plate.  

With a fork, press the sausage into a large, thin patty on the surface of the same skillet and cook until done.  Remove from heat.  Fry the second egg last, sunnyside-up.  Place a tortilla on parchment or silicone lined baking pan.  Evenly top with the spinach-scrambled egg mixture.  Place 2 T. Monterey Jack cheese over the top of egg/mixture, which will serve to bind the scrambled egg together in place.  Place sausage on top of that.   Finish with remaining Monterey Jack cheese.  Place fried egg on the stack next.  Sprinkle shreds of cheddar atop the egg yolk .  Pop into 325º oven and bake just long enough to melt the cheeses, or around 10-15 minutes.

NUTRITIONAL INFO:  Makes 1 serving which contains: (only way to lower calories & protein is use less cheese & a smaller sausage patty)

693 cals, 54.6 g fat, 2.7 g carbs, 1.6 g fiber, 1.1 g Net carbs, 46 g protein, 1400 mg sodium

 

Lemon Pepper Eggs “Supreme”

I’m not so fond of eggs, as my readers know.  Always looking for new ways to serve them to make them more palatable and I’ve found yet another simple way to improve on the egg-y taste. This morning I experimented with my beloved Victoria Gourmet brand No-Salt Lemon Pepper.  Having tried McCormick and many other bands of lemon-pepper and found them to be anywhere from mediocre to downright awful, I had just about written off the American love affair with lemon pepper.  But one day I was either in Ross or Marshall store (they’re side-by-side in my city), and noticed a jar of Victoria Gourmet Lemon Pepper.  The fact that it was “no-salt” was what pleased me, so I bought a jar.  GOOD DECISION!  This stuff is worth the price.  I never pay full price for it on her website (but would if necessary) but just pick it up when it shows up at one of those stores in their foods area.  It’s usually half price there!  Do give this spice blend a try some time and give a liberal dose to your next scrambled eggs!  It is simply SCRUMPTIOUS!

This recipe is suitable for all phases of Atkins, Keto Diets, Primal and Paleo plans as well.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php.  DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

4  extra large eggs, beaten well

1 T. melted, unsalted butter

2 slices thick bacon (or 3 thinner slices), chopped

1½ oz onion, chopped

3/4 tsp. Victoria Gourmet No-Salt Lemon Pepper (or other brand you like)

Dash garlic powder (1-2 light shakes)

DIRECTIONS:  Because I will not adulterate my dedicated Calphalon non-stick egg skillet with vegetables, I browned my bacon in a separate skillet, adding the onion when nearly done.  Beat the eggs in a bowl with the lemon pepper and set aside a moment. Allow onion and bacon to continue to cook, stirring often, until caramelized and brown to your liking.  Either remove mixture to a paper plate.  As I said, I use a dedicated skillet for my eggs.   Melt the butter in the egg pan over medium heat.  Add your beaten eggs and cook to your liking.  Plate half the eggs onto each of two serving plates.  Top with half the onion-bacon mixture and serve at once.

NUTRITIONAL INFO:    Makes 2 servings, each contains:

356 calories

30 g fat

2.90 g carbs, 0.25 f fiber, 2.65 g NET CARBS

18.2 g protein

400 mg sodium

Bacon-Onion-Spinach Scramble

Man, I’ve made eggs with any one, two and even all of these ingredients before, but I never got the ratio of ingredients just right.  THIS time I did!  This one got TWO thumbs up from the hubs and I.  And I do believe this one’s good enough to serve at lunch of even dinner!  Such a simple meal and so very delicious and satisfying!  This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo as well.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

3 thick slices bacon (or 4 thin), chopped

2 T. finely chopped onion

½ c. fresh spinach, chopped (6-8 leaves or 4 T. frozen)

1/8 tsp. onion powder

4 Xtra-large eggs, beaten

DIRECTIONS:   In a small, non-stick pan over high heat, fry the bacon until half done and just starting to brown. the bacon will add enough salt to the final dish, so do not add salt.  Add the chopped onion and saute together until onion is completely tender.  It will also begin to brown as it caramelizes, but that’s what you want.  Lower heat to medium.  Drain off most of the bacon grease to your reserve grease can, leaving about 1 T. of it in the pan.  Replace pan on heat and add spinach, onion powder and just allow the spinach to wilt in the heat.  Add the beaten eggs and cook to your preferred stage of done.  Plate and serve at once.

NUTRITIONAL INFO:    Makes 2 adult servings, each contains:

285 calories

20.1 g fat

3.5 carbs, 1.15 g fiber, 2.35 g NET CARBS

22.7 g protein

710 mg sodium

Upside-Down Spinach Omelet

Another inverted omelet.   I love ’em!  This breakfast creation came together with a little leftover spinach from last night’s dinner.  Many of my breakfast creations involve dinner leftovers.  Not fond of keeping leftovers lolling around in my refrigerator for over a day.  🙂   This one was particularly tasty and the hubs volunteered “Be sure to post this one to the blog.”  He isn’t usually vociferous about what he eats so I really take note when he is.  This recipe is suitable for all phases of Atkins, Keto diets, Paleo and Primal as well.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends.  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for this book promotion. I promote the books because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

2 slices bacon, chopped

2 small slices cured ham, chopped (I used Cure 81)

¼ tsp. onion powder

½ T. unsalted butter

½ c. cooked spinach, drained

1 oz. shredded Monterrey Jack cheese (about ¼ c.)

3 extra large eggs, beaten (or 4 smaller ones)

Pinch homemade Cavender’s Greek Seasoning

DIRECTIONS:  Preheat oven to 350º.  In a 7″ non-stick skillet over high heat, fry the bacon and ham until nearly done.  Add the onion powder and stir.  Add butter and melt.  Using your spatula, distribute the meat mixture evenly on bottom of skillet.  Evenly dot the surface with the spinach.   Sprinkle the top with the cheese.  Beat the eggs in a bowl with the pinch of Cabender’s spice and pour them slowly over the top disturbing the spinach-meat mixture as little as possible (for the prettiest final result).  Pop into 350º oven for about 15-17 minutes or until set but not actually browning.  Remove, loosen edges by running a spatula around the omelet rim.  With one hand, invert a plate (centered) over the skillet.  With both hands, pick up the skillet and flip the pan to allow the omelet to drop onto the serving plate, hopefully in the center.  If your skillet handle prevents centering (like mine), push the omelet on the plate with your spatula to try centering.  Cut into 4 wedges.

NUTRITIONAL INFO:  Depends on how you cut/consume this, but assuming this is for 2 adults, each serving will contain:

402 calories

31.9 g fat

3.45 g carbs, 1.05 g fiber, 2.40 g NET CARBS

26.55 g protein

1013 sodium (from the meats)

 

Breakfast Chalupas

These simple chalupas are going to be my breakfast in the morning.  For these I typically just use the Mission low-carb whole wheat tortillas for convenience.  You can use either bacon or thin-sliced cured ham.  The little bit of jalapeno in these is quite tasty without being too spicy.  I’m not a big fan of overly spicy food.  Give these a try!  Your palate, tummy and family will be happy!   Adjust recipe for more than 2 chalupas.

INGREDIENTS:

2 Mission brand whole-wheat Carb-Balance flour tortillas (6″ diameter)

1 T. unsalted butter

2.6 oz. lean cured ham

1 green onion, chopped

½ jalapeno, chopped

3 large eggs, beaten in a small bowl

¼ c. shredded Cheddar Cheese

VARIATION:  Use bacon or browned breakfast sausage instead of ham. 🙂

DIRECTIONS:  Chop the ham small and green onion and have ready.  Heat a non-stick skillet over medium-high heat and dry griddle the flour tortillas, slightly toasting both sides until they begin to brown.  Remove to an oven-proof serving platter.

In the same skillet, melt half the butter over medium heat and lightly brown the onion, jalapeno, green onion and chopped ham.  Saute just until the vegetables start to wilt and remove to a paper plate.  Preheat oven to 300º.

Wipe skillet with paper towels.  In the same skillet over medium neat,  melt the rest of the butter and add the eggs.  Scramble to your preference.  I like them still moist if a dish is going to go in the oven also.

Set half the eggs evenly on each toasted flour tortilla.  Evenly top with half the ham/onion mixture.  Top with 2 T. cheese over each.  Pop into 300º oven for 5-8 minutes just to melt the cheese.  Garnish with a halved cherry tomato if serving to company. 🙂

NUTRITIONAL INFO:    Makes 2 chalupas, each contains:

330 cals, 20g fat, 14.15g carbs, 8.4g fiber, 5.75g NET CARBS, 22.4g protein, 870 mg sodium

Spinach and Eggs

 

My Dad’s favorite way to fix eggs!!  He was a fighter pilot and this is what he always cooked himself when he came home late-night after one of his TDY flights and dinner was long over.  🙂  He would most often just used canned, drained spinach because it was faster/easier and he was so hungry.  Daddy was always fussy about his eggs, so he cookd them himself.  Mom was NOT a good scrambled egg cook (sorry, Mom).  I have my Chicken with Spinach Cheese and Eggs uploaded………..but not this foundation recipe!  Shame on me.  So I’m adding it to the collection for anyone who has never tasted eggs done this way.  You may like more spinach in yours, but I like it kind of light so the egg flavor “shine through”.  This recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo as well.

If using frozen spinach, you will only need 1/2 cup, thawed, squeezed/drained in/on paper towels to remove water.

INGREDIENTS:

5 large eggs, beaten

1 T. unsalted butter

1 packed cup spinach leaves, coarsely chopped

DIRECTIONS:  Melt butter in 7″ non-stick skillet over medium heat.  Add spinach and saute gently, stirring with rubber spatula, just until leaves and stems are wilted a bit.  Spread spinach evenly over bottom of the pan.  Slowly pour beaten eggs evenly over the spinach trying not to disturb the spinach.  Slowly slide the setting-up part of the eggs to the center of the pan.  Repeat that sliding in to the middle with your spatula until most of the mixture in no longer pure liquid but still quite moist.  Flip chunks of the nearly finished eggs over (I do it in four motions/quadrants of the skillet) to the other side and cook until all egg white spots appear to be set and no longer gelatinous.  Serve at once with tasty BACON!!!

NUTRITIONAL INFO:    Makes 2 adult servings, each contains:

233 calories

18.25 g fat

1.5 g carbs, 0.7 g fiber, 0.8 g NET CARBS

16.2 g protein

165 mg sodium

Upside-Down Bacon-Onion Omelet

This is a scrumptious, quick and easy omelet that is made flat in a pan and baked in the oven.  I love to make omelets this way as I think they cook so evenly.  I’ve messed up more than one folded omelet cooked stovetop.  I find the eggs don’t get quite done enough in the center for my liking.   Besides, I think eggs are pretty served up this way, too!  This delicious recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo. 🙂

INGREDIENTS:

6 thin (or 3 thick) slices bacon, diced large

2 oz. onion, diced (I used red onion)

4 large eggs

DIRECTIONS:    Preheat oven to 350º.  In a good non-stick skillet or wok, cook the bacon until nearly brown.  Add the onion and saute until the bacon is fully browned and the onion is getting soft and also beginning to caramelize/brown.   In a bowl, using a fork, beat the eggs well.  Slowly pour the eggs over the bacon-onion mixture so as not to disturb the mixture much.  Pop the pan into a 350> oven for 10-12 minutes or until eggs are just dry to the touch in the center.  Try not to brown the top of the flat omelet, as that just overcooks the eggs making them dry and rubbery.  Remove from oven.  Place a large plate (larger than your pan in diameter) over the plate and lifting skillet with one hand and holding the plate over it with your other hand, flip is quickly.  The grease from the bacon should allow it to drop right out of the pan.  Cut into 3 wedges and serve.

NUTRITIONAL INFO:    Makes 3 adult servings

231 cals, 19.4 g  fat, 2.13 g carbs, 0.16 g fiber, 1.97 g NET CARBS, 11.8 g protein, 331 mg sodium

Indian Panch Puran Eggs

Inspired by a recipe on Linda Genaw’s site, I decided to take my personal blend of Indian seasonings and throw them into scrambled eggs and discovered it is DELICIOUS!  Panch Puran is made with either 5 spices (and goes by that name), or with 7 spices).  It is a common Bengali and East Indian spice.  I have the 7-spice blend which is a mixture of cumin, nigella (kalongi or onion seed) , anise (fennel), fenugreek seed, mustard seed, cloves and allspice.   The 5-spice mix omits the cloves and allspice.  NOTE: this is not the 5-spice powder used in Chinese cooking! These spice blends can be purchased ready-made at import stores carrying Indian foods or on-line at places like Penzey’s.  There are also likely recipes on the internet for making it homemade.   I bought a bottle at a little Indian import place in San Antonio.

My husband doesn’t ordinarily like food that is “outside the box” at breakfast, but I’m up any meal for flavor excitement.  However, being an Indian food fan, he tried these and agreed they tasted very good, but went on to say would like them better as a side dish for an evening meal than at breakfast.  I disagreed, but that’s just me.  Very delicate flavors here and not heavy at all.   By the way, this dish is NOT hot from the jalapeno, as searing jalapenos takes a lot of the “heat” out of them.  Omit the cayenne if you don’t like very spicy foods.  This dish is Induction friendly and suitable for Keto or Primal-Paleo as well.

More delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends. Chef George Stella also brings you a wealth of delicious recipes you will love! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: I do not accept payment for book promotions. I do so because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

3 T. butter, unsalted (or ghee, or coconut oil)

2 oz. onion, chopped

1 jalapeno, seeded and chopped (or less)

1 plum tomato, seeded and chopped

½ clove garlic, minced

1 tsp. fresh ginger, minced

Pinch each ground coriander, turmeric, curry powder, cumin

Dash cayenne pepper (optional)

¼ tsp. Panch Puran 7-Spice Mix (see comments above recipe)

4 large eggs

Optional:  Cilantro to garnish

DIRECTIONS:   Melt the butter in a non-stick skillet over med-high heat.  Saute onion and jalapeno until tender.  Add garlic, ginger and tomato and cook down until the tomato is just tender.  Whisk eggs with all spices and pour into skillet and cook like scrambled eggs until done.  Serve garnished with chopped fresh cilantro for best flavor.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

315 calories

27.4 g  fat

5.1 g carbs, .9 g fiber, 4.2 NET CARBS

13.5 g  protein

very little sodium

Zucchini Egg Muffins

Zucchini Egg Muffins

I’m not a big egg fan personally, although most low-carbers swear by egg muffins for breakfast.  These tasty little muffins with a zucchini “bottom” were delicious!  They’re small, and I confess to wantonly eating THREE of them!  Even my husband liked them (he ate 4!) and he absolutely hates veggies with eggs.  🙂  These would make a great weekday grab-n-go breakfast.  They are not suitable for Paleo followers unless you omit the cheese.  They are suitable for all phases of Atkins, all keto diets and Primal programs if they fit your carb and dairy daily limits.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

1 t. olive oil

8 oz. zucchini, sliced into 12 equal slices around 1/4″ thick

6 oz. pork sausage, crumbled and pre-browned

4 oz. shredded Monterey Jack Cheese

4 eggs, beaten

DIRECTIONS:  Heat a non-stick pan to medium-hi, coating it with the 1 T. olive oil.  Slice zucchini and lightly brown in the hot pan on both sides.  Cool.  While it is browning, brown the sausage and drain.  Preheat oven to 350º.  Place 1 zucchini slice into a silicone muffin pan cup and press down to form a “bottom” for your muffins.  Repeat for the other 11 slots. Spoon sausage evenly into the muffin cups (about 1-1½ T. per cup).  Top each with about 1T. cheese, using it all up with even distribution.  Beat the eggs in a bowl and spoon about 1½ T. into each.  I used a 2 T. measuring cup that wasn’t quite full and had JUST enough egg to bind my muffin ingredients.  Tap pan on the counter so the egg will settled down through the muffin ingredients to help bind them.  Place in 350º oven for about 17-20 minutes or until just beginning to brown on the top.  Don’t over brown or they will be dry.

NUTRITIONAL INFO:   Makes 12 egg muffins, each contains:

112 calories

9 g  fat

0.82 g  carbs, 0.2 g fiber, 0.62 g NET CARBS

6.78 g protein

194 mg sodium

Meatza-Meatza® Quiche

Low-carbers do not lack recipes for quiche.  This one my husband liked better than a lot I have created.  “Just the right ratio on the ingredients” he said.  I have to agree.  This recipe is suitable for all phases of Atkins, Keto, Primal and Paleo followers.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Several of my own creations appear in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

3 large eggs, beaten

1 link diced smoked sausage

6 oz. pork bulk breakfast sausage

2 green onions, chopped

DIRECTIONS:  Preheat oven to 350º.  Brown the breakfast sausage over high heat in a small non-stick skillet.  Add the smoked sausage and continue to cook on medium heat until it, too has cooked.  Add the green onion and saute a a couple minutes.  Remove from heat and slowly pour the beaten eggs over all.  Pop into hot oven and bake for about 20 minutes or until it puffs up and is firm in the center.

NUTRITIONAL INFO:   Makes 3 servings, each contains:

392.3 calories

31.1 g  fat

2.13 g  carbs, 0.43 g  fiber, 1.70 g  NET CARBS

24.8 g  protein

917 mg sodium

Hotsie-Totsies

Another fun breakfast-on-the-go possibility and boy are they tasty!  Fun for the kiddoes, too!  These are suitable for Atkins Induction, Keto diets and Primal followers.  Omit the cheese if Paleo.

I used a Chicago Metalic dessert bar pan http://www.amazon.com/Purple-Silicone-Sponge-Finger-Bakeware/dp/B00AFRALOS, but other companies make them, too.  You can also use a muffin pan but naturally, end up with a muffin shape.

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

5 small eggs (had a carton of larges that were all quite small!)

1 medium jalapeno, seeded (more if you want them really spicy)

4 oz. smoked sausage, cut into 1″ chunks

½ c. shredded cheese (I used cheddar)

2 T. olive oil to oil pan

DIRECTIONS:   Preheat oven to 350º.  I used a silicone breakfast bar pan, but a muffin pan, Twinkie® pan, or a muffin-top pan will work just fine.  You can even use an 8×8″ square pan or loaf pan and cut into 9 portions.  Oil 9 slots of your pan with the olive oil using a basting brush.  Set aside.  In a food processor, blender or bowl, pulse about 10 pulses (or chop by hand) the sausage and jalapeno.  My sausage and jalapeno were fairly fine.  Add eggs and pulse a couple times.  Stir in the cheese.  I actually forgot my cheese and just sprinkled it on top after I had filled the pan.  Either way will work.

Distribute the mixture evenly in 9 of the pan slots (about 3 T. per slot).  Mine were about half full and rose nicely to the top during cooking.  Pop into 350º oven for 18-19 minutes or until firm to touch in the center.  Remove and cool a bit in the pan.  Then with a knife tip, gently loosen each end and lift them onto your serving platter.

These should freeze OK.  I would recommend thawing/rewarming on a DEFROST 10-20 seconds in your microwave to just warm them and avoid overcooking to a state of tough and rubbery.  I’m personally not too fond of freezing egg, but many people do and don’t mind their results. 🙂

NUTRITIONAL INFO:   Makes 9 Hotsie-Totsies, each contains:

135 calories, 11.5 g  fat, 0.9 g  carbs, 0.04 g  fiber, 0.86 g  NET CARBS, 6.92 g  protein, 180 mg sodium

Berry Bites

These tasty 2-bite morsels are a slight variation of my Strawberry Egg Puffs recipe.  These were a cinch to make and so good my husband just couldn’t stop.  These would be a tasty Valentine’s Day treat for your family.  🙂  They will be delightful with morning coffee or sprinkle with powdered sweetener and serve them as a dessert with afternoon tea.   These are suitable once you get to the berries rung of the Atkins Phase 2 OWL ladder. They are also OK for Keto diets.  Primal and Paleo followers will want to use only almond flour or coconut flour and change the sweetener, but are do-able I think.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

NOTE: If you are gluten free, use all gluten-free mix, as my Einkorn mix is not gluten free.

INGREDIENTS:

4 large eggs, beaten

¼ c. Jennifer Eloff’s Gluten-Free Bake Mix

¼ c. my Einkorn Bake Mix (or more Jennifer’s mix for gluten-free)

1 c. frozen strawberries, drained and chopped (or other berries)

2 T. erythritol

2 T. Splenda, granulated

1/4 tsp. vanilla extract

1 T. + 1 tsp. coconut oil

DIRECTIONS:  Preheat oven to 350º. Melt coconut oil in your mini muffin baking pan and brush 24 slots well with oil.

Beat the eggs in a small mixing bowl.  Add the bake mix.  You can use any low-carb bake mix you prefer.  Add sweeteners, vanilla and chopped berries.  Fold all together until smooth.   Using a 2 T. measuring cup, spoon batter into mini pan slots.  They will be nearly full to the brim.  Don’t worry, Mine didn’t overflow in the pans, although they do temporarily rise above the top like a souffle…..and then fall a bit when done and cooled.

Pop into oven and bake for 16-18 minutes or until risen and firm in the center.  Remove, cool a couple minutes and with knife tip, lift them out and serve while warm.

NUTRITIONAL INFO:  Makes 24 Berry Bites or “mini muffins”, each contains:

32.3 calores

2.4 g  fat

1.55 g  carbs, .37 g  fiber, 1.18 g  NET CARBS

1.67 g protein

16 mg sodium