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Archive for the ‘Other Breakfast Foods’ Category

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

 

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I was craving some good old sausage cheese balls for lunch today, but realized I’m out of bulk breakfast sausage.  But I did have a 6-oz. piece of smoked sausage in the fridge.  Wasn’t sure how all that would bind together with the change in meat, so I added 2 eggs, some cream and baked my ball-shaped lunch in to Twinkie® shapes instead.  Wow!  These were amazingly good, and not at all heavy like one would think.  I ate 3 of these things and am pleasantly full.  My husband won’t be home from Waco until dinner, so I’ll let him try them for a late snack perhaps.  I just KNOW he’s going to love these delicious treats!

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 going on 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:

2 c. Carbquik Bake Mix (or other low-carb mix)Smoked Sausage Twinkies (2)

1 c. shredded Cheddar cheese

6 oz. Burton’s Smoked Sausage (or any brand you have), chopped

2 large eggs, beaten

½ c. heavy cream

VARIATION:  Add a little minced green onion to the batter.

DIRECTIONS: Preheat oven to 350º.  Using a brush, oil a non-stick twinkie-shape pan (12-slot).  I used a food processor to chop up my sausage, but you could finely dice with a knife if you prefer.  Scrape into a medium bowl.  Add all other ingredients and stir until uniformly moistened and blended.  Spoon the stiff batter into the 12 slots of the twinkie pan.  Batter will be nearly to the top of each slot.  Slightly press batter down to eliminate air holes.    Pop into 350º oven for 18-20 minutes or until lightly browned as shown above.  Remove from oven.  Cool 3-4 minutes before attempting to loosen and lift out of the pan of they may break apart.  Serve warm and enjoy!

NUTRITIONAL INFO:   Makes 12 Twinkies®, each contains:

123 cals, 11.2g fat, 4.81g carbs, 3.5g fiber, 1.31g NET CARBS, 7.46g protein, 296 mg sodium

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Who eats chili dogs for breakfast?  Well………I tried a little experiment with a batch of my Cheese Thin Buns this morning and it actually was quite tasty.  A pleasant switch from keto quiches, bacon and eggs or low-carb pancakes.

Seems like when I cook (or defrost ready-cooked chili for a meal) there is invariably 1 bowl leftover.  I never throw food away because I must live up to my husband’s label for me:  “Queen of Leftovers”.  Today I lived up to that title. 🙂 Added just 2 tsp. chili atop one of my favorite buns, a special-shaped sausage patty, a sprinkle of cheese.  Voila! A delightful breakfast was born!   We were both quite surprised this was so tasty!  The hubs had me crack a couple eggs aside his, requiring extra cook time (5 minutes longer) but I forgot to get a photo of the one with eggs before he had eaten most of it.  This recipe is suitable for all phases of Atkins and Keto plans.

Buns right from the oven:  Glucomannan Hot Dog Buns

INGREDIENTS:

1 recipe my Cheese Thin Buns batter

4½-5 oz. bulk breakfast sausage

4 T. leftover chili

6 T. shredded Cheddar cheese

6 T. shredded Mozzarella Cheese

OPTIONAL: 6 eggs (1 per serving) or 12 eggs (2 per serving)

DIRECTIONS:  Preheat oven to 350º.  Make the Cheese Thin Buns batter per that recipe’s instructions, using a lightly-oiled eclair or hot-dog bun pan to contain the batter.  I used this Tescoma® pan set into a metal pan for support/handling: https://www.amazon.com/Bread-roll-moulds-holes-5-5/dp/B06Y3MGDVT/ref=sr_1_3?keywords=tescoma+silicone+baking+pan&qid=1553192169&s=gateway&sr=8-3. If you don’t have or want to buy this pan, use whatever similar shape you have.  Bake 12-13 minutes at 350º.

While those are baking, oil 6 small 6″ oval baking dishes (or whatever shape you have similar).  Divide sausage into 6 portions (about 2.5 oz. each).  Press them into an oblong (or shape of your baking dishes) flat shapes to match your pan shape.  Brown them on both sides in a skillet over medium heat and remove when done.

Now place 1 bun into each oiled ramekin dish.  Top with one of your cooked sausage “ovals”.  Spoon 2 tsp. chili down the length of the sausage patty in the center.  Top each chili-dog with 1 T. Cheddar and 1 T. mozzarella shreds.  If adding the extra egg(s), crack one to the left and one to the right of each chili dog assembly.  It will flow out the entire length.  Pop the small dishes into a 350º oven and bake 15-16 minutes.  If not using the extra eggs, they will be done in just 10-11 minutes baking time.  We ate ours right from the baking dishes set onto a larger plate to protect the table.

NUTRITIONAL INFO:   Makes 6 Breakfast Chili Dogs, each contains:

With 2 eggs added: 583 cals, 45.23g fat, 6.48g carbs, 3.48g fiber, 3g NET CARBS, 35.7g protein, 1064 mg sodium

With no extra eggs:  440 cals, 35g fat, 5.71g carbs, 3.48g fiber, 2.23g NET CARBS, 23.1g protein, 924mg sodium

 

 

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Sausage Tarragon Cream on Toast

It’s what I had for breakfast today!  This dish evolved from my Eggs with Tarragon Cream recipe but I added some sausage.  This is Atkins Induction friendly and a tasty change of pace for breakfast when you just don’t feel like eggs.  My husband scrambled up an egg and placed on his toast before adding his gravy mix.  Nice variation on a theme.  This dish is also good as a lunch or evening meal served alongside a lovely green salad.  It truly is one of my favorite breakfasts!  This one is Atkins Induction Friendly, too!

INGREDIENTS:

2 Revolution Rolls (also known as Oopsie Rolls or Cloud Bread)

4 oz. pork breakfast sausage, browned (or whatever brand you prefer that has minimal sugar added)

1/3 c. green onion, chopped

1 Roma tomato, coarsely chopped

¼ tsp. dried tarragon (or ½-1 tsp. fresh)

Dash salt and black pepper

¼ c. heavy cream

1 c. water

DIRECTIONS:  Brown sausage in non-stick skillet over medium-high heat..  Add chopped green onion and chopped tomato and saute until onion is softening a bit and the tomato is just barely beginning to soften, but is not cooked to mush.  Lower heat to low.  Add seasonings, cream and water.  Simmer to thicken.  If not thick enough to suit your preference, sprinkle a tiny bit of your favorite thickener and stir until it has thickened up.  Toast the Revo Rolls and spoon the sausage cream over the toasted rolls and serve at once.

VARIATION:   Add scrambled egg before topping with sausage gravy. 

NUTRITIONAL INFO: Makes two servings, each contains (not including egg):

330 Cals, 26.7g fat, 4.3g carbs, 0.8g fiber, 3.5g NET CARBS, 17.5g protein, 522 mg sodium

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Lemon Curd

See biscuit recipe here

This has been a favorite of mine ever since our 6-week driving tour of the British Isles in the 80’s.  It is marvelous for use in desserts, but my favorite way to have this is with warm biscuits.  I have since modified my recipe to be Atkins or Keto friendly.  Love this with my Buttermilk Biscuits shown right.  How about some for Valentine’s Day Breakfast this week?

This also makes a delicious cream filling for doughnuts, between layers of vanilla cake, pound cake or to make yummy lemon mini-tarts.  As lemon and lime juice is limited during Induction to 3 T. per day, this recipe is only suitable for Induction if you don’t over indulge.

INGREDIENTS:

3 eggs, whisked well

1 T. liquid Splenda (or other sweetener to equal 1 c. sugar)

½ c. fresh lemon juice

1 T. lemon peel, grated

¼ c. unsalted butter

DIRECTIONS:  In a saucepan, whisk eggs, add sweetener, lemon juice and peel.  Turn fire to medium-low and add butter.  Cook, stirring constantly for about 10-15 minutes until thickened.  Pour into jar and chill/store in refrigerator.

NUTRITIONAL INFO: Makes about 20 T. or ten 2T. servings, each serving contains:

54.53 calories, 4.6 g  fat, 1.56 g  carbs, .41 g  fiber, 1.15 g  NET CARBS, 2.13 g  protein, 23 mg. sodium

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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).

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Einkorn Sausage-Cheese Balls

This is an ever-popular party appetizer that never goes out of favor with your holiday guests.  I’m hosting the appetizers phase of our neighborhood annual Christmas round-robin dinner and this easy make-ahead treat will be easy to make ahead, heat and serve.  I have another Sausage Cheese Ball recipe on my website that rings in at only 1 net carb per ball but I like this one a bit better.  With fewer ingredients it’s a little easier to put together.  This recipe features my convenient homemade Einkorn Low-Carb Bake Mix (similar to Bisquick and Carbquick).  These tasty treats only have 1.76 net carbs per ball!  Not bad for the convenience of just reaching for 3 ingredients in lieu of a whole bunch of ingredients.   These are not suitable until the grains rung of the carb re-introduction ladder of Atkins Phase 2 OWL.  They are OK for Keto diets if you can fit a few into your daily carb limits.

INGREDIENTS:

12 oz. breakfast sausage (I used my homemade breakfast sausage recipe)

1 c. shredded cheddar cheese

2 c. my Einkorn Bake Mix  (For gluten-free version, use Jennifer Eloff’s Gluten-Free Bake Mix or another GF mix of your choice)

DIRECTIONS:  Preheat oven to 350º. Mix the above ingredients in a medium bowl with your hands as you would a meatloaf mixture.  When thoroughly blended, form into 30 1″ balls and place on non-stick baking sheet or one lined with parchment or silicone sheet for ease of clean-up. Bake for 15-20 minutes until lightly browned.  Remove to paper towels to drain off any excess grease (mine had none actually).  Serve warm and ENJOY!

NUTRITIONAL INFO:  Makes 30  1″ balls, each sausage ball contains:

95 calories, 7.81 g  fat, 2.4 g  carbs, 0.64 g fiber, 1.76 g  NET CARBS, 4.82 g  protein, 81 mg sodium

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