Category Archives: Breakfast & Brunch

Breakfast & Brunch, Recipes

New Year Starts With A Favorite Breakfast

We are a few days into the New Year — Happy 2013! Let’s hope that it is a really great year for everyone and you enjoy good health, happiness and a bit of prosperity in the next 12 months. I am certainly hoping to have that continue for me.

A tradition for some of us from the south is to have Biscuits and Sausage Gravy for the first breakfast, but it doesn’t exactly scream low carb! But it can be. This is a recipe that is adapted with just a few changes from the chef for Tova foods, the company that makes CarbQuick. It uses CarbQuick, but it can be made with other low carb flours. You may need to add egg to get the biscuit to rise if you use a flour like almond flour or coconut flour. Ideally, you could mix one of those with another low carb flour, such as Atkins baking mix, to balance it out. Of course, any changes you make in the recipe may change the carb and calorie count for this.

1 cup Carbquick
2 tablespoons Shortening, Crisco
1 teaspoon Baking Powder
1 tablespoon Heavy Whipping Cream

Gravy:
1/2 pound Pork Sausage
2 tablespoons Carbquick or other low carb flour (you can also use 1 tablespoon of Cornstarch, will change the carb count a little)
1/2 cup Heavy Cream
1/4 cup Coconut Milk (or unsweetened Almond milk)
1/4 cup Water
1/2 teaspoon Pepper
Salt to your preference (I use a dash since I don’t like things too salty)
1/2 teaspoon Poultry Seasoning
1/2 teaspoon Worchestershire Sauce (optional)

Biscuits:

Preheat oven to 365 degrees F.

Mix flour and baking powder together and add a dash of salt. Cut shortening into flour until it is mixed into pea-sized clumps. Add whipping cream and a little water to make a thick dough that barely clings together.

Divide dough into quarters and shape into rounds, patting the tops down. Use just a little extra flour if the dough is too sticky to handle. Placed on a greased pan and bake for 6 to 8 minutes until the biscuits are golden brown.

Gravy:

In large skillet, over medium-high heat, cook and crumble sausage to lightly brown. Pour off fat from pan.

Sprinkle flour over sausage in skillet, stir to blend, add cream, milk. Worcestershire sauce and water to pan all at once.

Cook, stirring constantly over medium-high heat until thickened and bubbly. This may take up to 10 minutes. Season to taste with salt and pepper.

Serve over hot baked biscuits. 1 biscuit and 1/4 of gravy is one serving.

Nutrition info: Calories: 458.6 Net Carbs: 3.8 g Protein: 12.4 g

POSTED BY RENE AVERETT AT 1/5/2013 1:44 PM

Breakfast & Brunch, Recipes

Simple Baked Eggs for One Or Two

This is one of my standard breakfast items, low carb and filling. It is similar to a quiche and the ingredient list is very flexible. Add a slice of flax bread and you have a great start for your day.

Ham and Egg Cheese Puff

Makes 1

By Rene

1 Egg, large
1/4 cup Ham, diced
1/4 cup Cheddar Cheese, shredded
1 tablespoon Ricotta Cheese
1/4 teaspoon dehydrated Onion flakes
Pinch Parsley, dried
Dash Salt
Dash Black Pepper, ground

Preheat oven to 350 degrees. Butter a ramekin or other individual serving sized baking container.

Mix egg, ricotta cheese, onion flakes, parsley flakes, salt and pepper in a small bowl until the ricotta is well mixed in. Add diced ham. Reserve about 1/3 of the cheese and stir the remainder into the egg mixture. Pour into the buttered ramekin and top with the remaining cheese, so it will have a nice cheese topping when cooked.

Bake in oven for about 20 minutes until it is puffed, a toothpick inserted in the middle comes out clean and there is a nice browning on top.

Serves 1.

Nutrition Info: Calories 250.5 Net Carbs 2.6 g Protein 19.4 g

For a vegetable variation, add 1/2 cup of mixed vegetables (zuchinni, broccoli, mushrooms, onions, bell peppers), omit onion flakes

Nutrition Info: Calories 248 Net Carbs 3.3 g Protein 18.8 g


Sausage Egg Puffs for Two

2 Eggs
1/4 cup Sausage
2 tablespoons Pico de Gallo or Salsa
2 tablespoons Ricotta Cheese
1/4 cup shredded Cheddar Cheese, reserve 1 tablespoon
Salt & pepper

Makes 2 servings

Preheat oven to 350 degrees (F). Butter two 1/2 cup size ramekins.

In a small skillet, crumble and lightly brown the sausage. Divide into the ramekins. In a small bowl, mix together eggs, ricotta cheese, pico de gallo, salt and pepper. Reserve one tablespoon of the cheddar cheese and stir the rest into the egg mixture. Pour or spoon half of the mixture into each ramekin. Sprinkle reserved cheese over the top.

Bake for 20 to 25 minutes until the eggs are completely set and it is lightly browned. Let sit a few minutes then run a knife around the edge of the ramekin and gently lift it underneath until the egg releases. Carefully lift to serving plate or put the plate on top of the ramekin and flip it, then turn the egg over to the top.

Serve with a heaping teaspoon of salsa if desired.

Nutrition Info

Nutrition Info: Calories 250.5 Net Carbs 2.6 g Protein 19.4 g

Originally  POSTED BY RENE AVERETT AT 2/18/2013 10:49 AM

Breakfast & Brunch, Recipes

Special Brunch of Classic Eggs Benedict

Once I got a successful recipe of English muffin, it was time to tackle the Classic Eggs Benedict. And it was just in time for Easter, so this made a wonderful brunch. The recipe is low carb, but not necessarily low calorie. Then again, it is very filling. I am going to try to refine it a bit so that the calories aren’t quite as high.

Classic Eggs Benedict with Asparagus

2 egg yolks
1 tablespoon lemon juice
pinch ground white pepper
1/8 teaspoon chili powder
1-1/2 teaspoons water
1/2 cup butter, melted
1/8 teaspoon salt

4 eggs
1/2 teaspoon distilled white vinegar
4 strips Canadian-style bacon
2 low carb English muffins, split
1 tablespoon butter, softened
12 stalks asparagus

Hollandaise Sauce:

Fill the bottom of a double boiler part-way with water or use a smaller pan or metal bowl inside a larger pan. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top pan, whisk together egg yolks, lemon juice, white pepper, chili powder, and 1 tablespoon water.

Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while continuing to whisk. If the hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Cover and keep warm on the stove.

Eggs and Assembly:

Preheat oven on broiler setting.

Brown the bacon rounds in a medium skillet over medium high heat or put under the broiler with the split English muffins. Toast until lightly brown. Remove to a plate and put the bacon on top of the muffin. Put the asparagus spears on a miscrowave safe plate and cook for about 45 seconds. Lightly butter and place over the top of the bacon. Keep plate warm in the oven.

While the muffins are toasting, poach the eggs by filling a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate. Or butter poaching cups, place in the water and break an egg into each cup. Cover with pan lid and poach for about 3 minutes. Remove egg cup and slide onto the prepared muffin half.

While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with bacon bits if desired and serve immediately.

Nutrition Info: 2 servings (1 full muffin and 2 eggs) With LC Muffin included:
Calories: 932.4 Fat: 82.2 Net Carbs: 6.3 g Protein: 40.9 g

4 servings (1/2 muffin and one egg) with LC Muffin included:
Calories: 533.7 Fat: 18.5 g Net Carbs: 4.3 g Protein: 23.6 g

Originally POSTED BY RENE AVERETT AT 4/6/2013 10:05 AM

 

Breakfast & Brunch, Recipes, Sandwiches

Super Ham and Egg Sandwich

This is another delicious sandwich for the Breakfast Sandwich Maker. This is a sandwich that I like for lunch as well. Look at that fluffy egg layer! It’s easy to add ingredients to personalize it.

Tillamook Ham And Egg Sandwich

1 to 2 slices of thinly sliced Ham or Canadian Bacon
1 Egg
A few leaves of Baby Spinach
2 thin slices of Tillamook Cheddar Cheese
1 low carb Biscuit or Roll

Preheat the sandwich maker and spray with cooking spray.

Lightly butter the cut side of the muffin or roll, spread the pesto sauce on the top half. Scramble the egg in a small bowl with cream, salt and pepper to preference.

In the lower section of the sandwich machine, put the bottom muffin half and top with ham, then the cheese. Lower the top section of the cooker, make sure the middle plate is closed, Pour the egg into the upper section. Close the lid and cook for two minutes to allow the egg to set. Open the top section and put in the leaves of spinach and the top of the muffin on top of the egg and cook another 2 minutes.

Turn middle section plate to the left, use a hot pad or hand cover, then lift the bottom section handle to remove the entire sandwich from the plate.

Remove the top of sandwich and add mayonnaise on the bread, if you like.

For a variation, use two bacon strips broken in half in place of or in addition to the ham.

Nutrition Info:
Calories 255.3  Fat: 18 g  Net Carbs: 1.7 g  Protein: 18.4 g

Nutrition is for the filling only. Add in the count for whatever bread option you use.

Originally POSTED BY RENE AVERETT AT 4/19/2013 12:27 PM

Breakfast & Brunch, Italian Inspired Recipes, Recipes

Breakfast Sandwiches in a Jiffy!

Don’t you just love those breakfast sandwiches from McDonald’s or Burger King or any other of the fast food places that sell these wonderful little egg and muffin or biscuit or croissant sandwiches? But if I want to grab one from one of the above mentioned restaurants, I am looking at between 28 and 36 net carbs per sandwich, so I haven’t done any grabbing in the last three years. I love these things and I have missed them now and then although there are perfectly acceptable substitutes in the low carb world if you make your own biscuits and rolls.

You can make your own sandwiches at home and they are pretty easy, but not quite the same. The other part of that is keeping everything hot until you eat it and that’s where this new little cooker I bought last week comes in. I accidentally stumbled on a video demo of Hamilton Beach’s Breakfast Sandwich Maker that promises a sandwich like your favorite fast food restaurant. Well, I had to give this a try and it wasn’t too expensive. I have made several sandwiches since I bought it and they do come out fabulously and hot! So, I am going to share some of my recipes for quick cook sandwiches made with this little gadget that doesn’t take up much counter space, but they can also be made the old fashioned way… just not as quickly or easily.


The keys to quick cook are to have the meats precooked, your cheese, peppers, onions, whatever cut and ready to go and your egg in a little dish and either scrambled and seasoned or just ready to slide gently into the cooker. Another key when using low carb breads, whether they are purchased or homemade is to have them lightly buttered on the cut side, then to not put the top bread into the sandwich cooker until the last 2 minutes. And speaking of homemade bread, there are several recipes on this blog that are helpful and you can always use an Oopsie Roll to make your sandwich. Try a low carb English Muffin or a Cream Cheese Biscuit or a Yeast Flax Roll. These are all sturdy enough to hold up to your sandwich, although I think the yeast rolls hold together better.

Let’s start the recipes with a basic sausage and egg breakfast sandwich…

Sausage and egg sandwich on a flax meal roll.

Italian Touch Sausage and Egg Sandwich

A bit of pesto sauce spread on the bread adds a touch of Italian to this sandwich. You can substitute in Italian sausage for more of the flavor or use prosciutto.

1 large Egg
1 tablespoon Cream
1 cooked Sausage Patty or 1 slice of Prosciutto
Thin slice Mozarella Cheese or Jalapeno Jack Cheese
1 tablespoon thinly sliced Sweet Peppers, lightly sautéed
1 tablespoon Pesto Sauce
2 or 3 leaves fresh Spinach (optional)
1 low carb English muffin or Biscuit or Roll

Preheat the sandwich maker and spray with cooking spray. While the cooker heats, prepare everything for cooking.

Lightly butter the cut side of the muffin or roll, spread the pesto sauce on the top half. Scramble the egg in a small bowl with cream, salt and pepper to preference. You can also cook the egg whole and just lightly poke the yoke with a toothpick. It won’t break the yolk.

In the lower section of the sandwich machine, put the bottom muffin half and top with sausage, sweet peppers, and cheese. Lower the top section of the cooker, make sure the middle plate is closed. Pour the egg into the upper section. Close the lid and cook for two minutes to allow the egg to set. Open the top section and put the top of the muffin on top of the egg and cook another 2 minutes.


Slide the middle section plate to the left, use a hot pad or hand cover, then lift the bottom section handle to remove the entire sandwich from the cooking plate to your serving plate. You can add any additional condiments you might like, such as mayonnaise or more salt and pepper.

To cook without a cooker:
Warm the sausage patty in a microwave for about 30 seconds or put n a skillet and warm on medium heat about 5 minutes. Put cheese on top of sausage and cover to allow the cheese to melt. While that is happening, split the roll and toast both halves in a toaster or toaster oven. Saute the spinach leaves enough for them to go limp. Prepare egg in another small skillet making a small omelette or use an egg ring to make a biscuit-sized egg.

Butter your roll halves and spread the cut side of the top with the pesto sauce. Transfer the sausage patty and cheese to the bottom of your roll, then put the egg on top with the spinach on top of that, then top with the pesto covered bread.

Nutrition Info for the filling only. Add in the info for the roll, biscuit or muffin. It will still be only about 6 net carbs.
Calories 304.5 Fat: 24.8 g Net Carbs: 2.8 g Protein: 16.1 g

More Recipes! Tillamook Cheese, Ham and Egg Sandwich, Steak and Bacon Sandwich and Hamburger (with the steak recipe).
POSTED BY RENE AVERETT AT 4/19/2013 1:16 PM