Category Archives: Breakfast & Brunch

Breakfast & Brunch, Product Review, Recipes

Use Prepared Mix to Make a Fiesta Scramble Breakfast Bowl

Mann's Nourish Bowl

I noticed this newish product in my grocery store among the prepared salad ingredients and bowls of cut fruit. I’d seen Mann’s Nourish Bowls on their web site when I was checking on what other prepared fresh vegetables they had. The Nourish Bowls are a complete meal for one that you may have to add an ingredient or two to complete. In this case, this was the Breakfast Fiesta Scramble bowl.

According to the instructions on the package, you just add two beaten eggs, pour in the included packet of sauce with chicken chorizo, and put it in your microwave for two or three minutes to cook. Add the small package of grated cheese on top and viola! You have breakfast. Well, I couldn’t let it sit at that since I prefer cooking my eggs in a skillet — not that I haven’t used the microwave. But in this case, I think all the fresh ingredients gained from cooking on the stove top. I did add a little extra cheese as the package has maybe a quarter of a cup. I also added two more eggs to make a total of four to serve two people. Honestly, they’ve packed enough veggies into this bowl to easily feed two and possibly three people unless you’re super hungry.

What kind of veggies, you may be asking? Good, low-carb ones. It includes cauliflower, kohlrabi, butternut squash, and kale. The packet also includes the sauce with chicken chorizo, (trust me, not a lot of it. In fact, I couldn’t really distinguish it in the sauce) and the packet of cheddar-jack cheese. You could make your own mix by chopping up equal parts of the same vegetables, but this is really convenient.

So, below are the directions to make the basic Fiesta Scramble Bowl using four eggs to serve two people. Below that are two possible variations to add more meat and flavor to the basic bowl. To be frank, I think there’s enough for two servings easily, and it wouldn’t be hard to eke out a third serving, which in turn keeps the carbs lower.

After this recipe, I’ve added two possible variations on the basic recipe that will bring more and different flavors to the bowls.

Image: Fiesta Breakfast Scramble

Fiesta Scramble Bowl

1 package Mann’s Nourish Bowls Breakfast Fiesta Scramble
4 Eggs
1 tablespoon Butter

Add butter to a large skillet and melt. Stir in the vegetables from the Fiesta Scramble package and stir fry for about 5 minutes to soften the veggies. Check to make sure that the butternut cubes are almost tender. If not, stir fry a little longer.

In the meantime, break four eggs and add pepper then whisk in preparation.

When the veggies are softened, add the packet of sauce with the chorizo chicken in it. Stir it in well and rinse the package in about two tablespoons of water, then add it to the skillet. Stir until the sauce is mixed evenly.

Add the whisked eggs and stir to scramble them into the veggies. Cook and stir until the eggs are firm. Remove from heat and sprinkle cheese on top.

Makes two servings.

Image: Nutrition Info - Basic Bowl

Variation #1 – Mexican Fiesta Bowl

1 package Mann’s Nourish Bowls Breakfast Fiesta Scramble
4 Eggs
1 tablespoon Butter
1 Chorizo sausage
1/2 teaspoon Cayenne Pepper
1/4 cup Onions, chopped
1/4 cup Cheddar Jack Cheese

In a large skillet, add the ground chorizo sausage or cut the sausage into thin slices and put in the pan. Cook and stir for a few minutes to get the chorizo done. Remove to a plate while you add the chopped onions and saute them for a couple of minutes, then add the vegetables from the Nourish Bowl packet. Cook and stir for about 5 to 8 minutes to mostly cook the veggies.

Add the chorizo back to the pan, then add the sauce from the kit. Stir to combine with the vegetables. rinse the package in about two tablespoons of water, then add it to the skillet. Stir until the sauce is mixed evenly.

Add the whisked eggs and stir to scramble them into the veggies. Cook and stir until the eggs are firm. Remove from heat and sprinkle cheese on top.

Makes two to three servings.

Image: Nutrition Info Mexican Bowl

Variation #2 – Italian Breakfast Bowl

1 package Mann’s Nourish Bowls Breakfast Fiesta Scramble
4 Eggs
1 tablespoon Butter
1/2 teaspoon Italian Seasoning
1/2 cup Tomatoes, diced
3 slices Bacon, cooked & broken into pieces
1/3 cup Mozzarella Cheese

Don’t use the cheese included in the kit.

Cook the bacon and break it into pieces. Cut up the tomato into small cubes.

Add butter to a large skillet and melt. Stir in the vegetables from the Fiesta Scramble package and stir fry for about 5 to 8 minutes to soften the veggies. Check to make sure that the butternut cubes are almost tender. If not, stir fry a little longer.

In the meantime, break four eggs and add pepper then whisk in preparation to cook.

When the veggies are softened, add the packet of sauce with the chorizo chicken in it, the bacon, and the tomatoes. Stir it in well and rinse the package in about two tablespoons of water, then add it to the skillet. Stir until the sauce is mixed evenly.

Add the whisked eggs and stir to scramble them into the veggies. Cook and stir until the eggs are firm. Remove from heat and sprinkle cheese on top.

Makes two to three servings.

Image: Nutrition Info: Italian Style Bowl

Breakfast & Brunch, Mexican/Spanish Recipes, Recipes

Spice it up with a Spanish Omelet Pepper Ring

Image: Spanish Omelet Pepper Ring

The first time I heard of a Spanish omelet was when I was a child watching an episode of “Dragnet,” and Friday’s partner was cooking one when Friday stopped by his home. My grandmother promptly made one for me the next morning based on the one in the show.

I’ve seen eggs cooked in bell pepper rings on a Keto diet as well as Atkins. It’s an excellent low carb option, but I decided to kick it up a level by making a Spanish omelet in the ring. It’s still simple to do and tastes muy fabulous.

Spanish Omelet in Bell Pepper Rings

2 Bell Pepper rings*
2 Eggs
1 tablespoon Ricotta Cheese
1/4 teaspoon Mrs. Dash Garlic and Herb Seasoning
1/4 cup Cheddar Cheese
2 tablespoon Salsa
Salt and Pepper to taste

*To cut the rings, use a large bell pepper, slice off the top (or the bottom), remove the seeds, and cut across the pepper at about 1/2 inch to cut a ring. Repeat for the second ring. The pepper makes from 3 to 4 rings. Save the top and bottom for using elsewhere.

Put the pepper rings on a paper towel and microwave for 30 to 40 seconds to just soften it a little.

In a bowl, break the eggs, add the ricotta cheese and seasoning and whisk together until well mixed.

Heat a pan to medium-high heat and add a little butter. When it is melted and sizzling, put in the pepper rings and divide the egg mixture between them. The egg will leak out some, so use a spatula to push the egg back against the peppers. The eggs should begin to set with 15 to 20 seconds.

Once they are set, lower the temperature a little, put a lid over the pan and cook for about five minutes, then flip the eggs over. Put 2 tablespoons cheese on top and add a tablespoon of salsa. Let the cheese melt a little, then remove to a plate.

Makes two servings. (Or one hungry person serving.)

Beef, Breakfast & Brunch, Main Dish, Recipes

Sooo good! A delicious Corned Beef and Asparagus Breakfast

Image: Asparagus and Baked Eggs

Well, this is a little late for a St. Patrick’s Day brunch, but who needs that excuse to make a tasty breakfast with sliced corned beef? You can also substitute in Canadian bacon or slices of turkey. I found this recipe in my excursion looking for paleo recipes that are also low in carbs. And It’s also low enough to satisfy the keto fans. Of course, I made a minor change or two, such as the extra seasoning and adding a garnish of avocado, but those are optional.

St. Patrick’s Day Brunch Asparagus and Eggs

4 Eggs
1 Leek, sliced
1/2 bunch Asparagus. sliced
4 slices Corned Beef, quartered
1/2 teaspoon Garlic, minced
1 teaspoon Olive Oil
1/2 teaspoon Mrs. Dash Tomato, Garlic and Basil seasoning (optional)
Sea salt and freshly ground black pepper to taste
1/2 Avocado for garnish (optional)

Preheat oven to 400 degrees (F.).

Slice the vegetables and cut the corned beef slices into quarters. (If your corned beef is a small cut, then just cut in half.)

Heat a teaspoon of oil in a skillet that can go to the oven.

Add the garlic and leek to the skillet and stir cook for two minutes. Then add the asparagus and all of the corned beef pieces except 4. Cook and stir for about 6 minutes until the asparagus is almost tender.

Put the four pieces of corned beef on top, one in each section of the pan. (I used a square pan, so each corner had a piece of corned beef in it.) Press down on the corned beef piece to make a small well, then crack an egg into the corned beef. Repeat with the other three sections. Sprinkle with salt and pepper.

Photo: Asparagus with eggs in the pan

Bake for 5 to 6 minutes until the egg white is fully set. If you like your yolk non-runny, cook about 7 to 8 minutes.

If you wish, sprinkle a little cheese over the top before servings. Makes two servings or four servings if you’re not super hungry or want even lower carbs.

TIPS: This may be made with bacon in place of the corned beef. Use four or more slices. You can also use Canadian bacon, ham, or turkey slices.

Based on a recipe at PaleoLeap.com.

Breakfast & Brunch, Pork, Recipes

Sausage, Turnips, & Eggs Frittata

Photo: Sausage & Turnip Frittata

Here’s a yummy egg dish that works well for a family brunch or a special occasion, like Christmas morning or New Year’s mid-day. It works best if you have a cast iron or copper skillet that can go from the burner to the oven. Failing that, you can cook it in a deep skillet, then slide it into a casserole dish to go to the oven for the final step.

Double the recipe and bake it in a large pan once the vegetables are sauteed to make a large family-sized casserole that will easily feed 8 to 10 people. Simply add the vegetables to the baking pan (a rectangular cake pan works well for this), then beat the eggs and seasonings and add to the pan. Bake at 365 degrees for about 45 minutes and check to see if the eggs are set. Add the cheese on top and bake another 8 minutes to melt it.

Sausage, Turnip and Egg Frittata

6 large Eggs
1/2 pound (8 oz.) Pork Sausage
1 cup Turnips, cut in 1/2″ cubes
1/2 cup Kohlrabi, cut in 1/2″ cubes
3 Sweets-mini peppers, chopped
1/2 cup Onions, chopped
1 cup Cheddar Jack Cheese, shredded
1 teaspoon Italian or Mexican Seasoning
Salt & Pepper to preference

Preheat oven to 375 degrees (F.)

To easily cut the turnips and kohlrabi, peel the vegetables, then cook them in the microwave for about 2 minutes to soften. Run under cold water and let sit for about 5 minutes to cool down. Your knife will cut through them easily. This little pre-cook also ensures they will get tender when cooked in the skillet.

In a medium bowl, add the eggs and the seasonings of choice. Whisk to mix well so the whites are worked in. (You can also use a blender for this part to get a smooth mix.) Set aside.

In a deep stove-to-oven skillet, such as a cast iron or copper one, heat to medium and cook the sausage, crumbling it into small pieces as it cooks to a lightly browned stage. Set aside on a paper towel covered plate to drain. Add the onion and the peppers to the skillet and sauté until the onion is softened. Remove to the plate to wait. Add the turnips and kohlrabi to the skillet and continue to sauté until they start to brown a little. Add the sausage and vegetables back to the pan and pour the egg mixture into the pan.

Cook and stir with a spatula, lifting the eggs and the vegetables to cook them until the eggs are set. Sprinkle the rest of the cheese over the top and place in the oven for about 8 minutes to melt the cheese and lightly brown it.

Makes 4 to 6 servings.

Notes: If you don’t like turnips or kohlrabi, you can substitute in zucchini or crookneck squash for either of them. The squash doesn’t need to pre-cook in the microwave. Just chop, sauté, and add to the casserole dish. You can also use liquid eggs for the eggs saving the whisking time.

Photo: Nutrition Info

 

Breads, Breakfast & Brunch, Recipes

Enjoy the taste of Hazelnut in your pancakes

Photo: Hazelnut Pancakes

Pancakes are a delicious way to start your day. They’re easy to make, and they provide that warming touch of comfort food. You can make them low carb with this quick mix recipe for hazelnut pancakes. I simply use hazelnut flour mixed with another low carb flour. In this case, I used Dixie DIner’s Bakesquick, which produces a light, fluffy pancake. Other types may not rise as much, but they work just as well.

If you wish, you can add a teaspoon of Hazelnut Syrup to enhance the flavor, but I find that the cooked hazelnut flavor comes through well. If you wish, double the recipe and put away a couple of pancakes for another day or make breakfast for two.

Hazelnut Pancakes

1 tablespoon Hazelnut Flour
1 tablespoon Low Carb Flour
1 Egg
1 tablespoon Ricotta Cheese
1 tablespoon Canola Oil
1/4 teaspoon Baking Powder
1 teaspoon Sugar Substitute

In a medium bowl, mix egg, ricotta cheese, and oil together until blended. Add hazelnut flour, baking mix, baking powder, and sugar substitute. Mix together well or put in the blender to mix.

Heat skillet until a drop of water skitters across the surface. Reduce heat to medium high. Spray pan with baking spray, then drop about 1/2 of the batter into the middle to make the first pancake. If you have a large pan, you can do two at once. Cook until the batter on the top looks set, and bubbles break through the surface, about two to three minutes, then turn the pancake and cook it another two to three minutes until browned.

Remove to a plate and cook the second pancake if you need to cook them separately. Butter and serve with sugar-free maple syrup or the topping of your choice.

Makes one serving.

Nutrition Information per serving:
Calories: 172.2 Fat: 13 g Net Carbs: 2.7 g Protein: 10.2 g