Tag Archives: low carb brunch

Breakfast & Brunch, Mexican/Spanish Recipes, Pork, Recipes

Delicious Chorizo Egg Muffins for Cinco de Mayo

Happy Cinco de Mayo! No better way to celebrate this festive holiday than with a spicy Mexican style dish and that’s just what this little egg muffin is.  It’s a little late for breakfast today, but the party goes on all week.  Heck, we went to the Star Trek Experience at the Grand Sierra Hotel last Sunday (fabulous, by the way) and the parking lot was packed with people going to the Cinco de Mayo street fair set up in the side parking lot.  No doubt in my mind that it’s running through this weekend.  Besides you don’t need a holiday to spice up your breakfast and these egg muffins make a great lunch also.

Chorizo Egg Muffins

Slightly spicy, with vegetables in it. The kohlrabi is like adding potatoes to the mix and spinach and onion add to the taste and nutrition. The golden flax meal brings a bit of a taste of cornmeal with no carbs and extra fiber for a great breakfast start.

6 Eggs
1/4 cup Kohlrabi, cubed
1/4 cup Spinach, fresh, chopped
2 medium Scallions, sliced
4 oz. Texas Chorizo or Mexican Chorizo
1/4 cup Ricotta Cheese
1/4 teaspoon Pepper
1/4 teaspoon Salt
1/2 cup Sharp Cheddar Cheese
2 tablespoons Heavy Whipping Cream
3 tablespoons Golden Flax Meal

Heat oven to 365 degrees (F.) Spray 6 to 8 muffin wells or individual muffin cups with baking spray.

Cook kohlrabi in the microwave for a minute or in boiling water for two to three minutes until tender. Cool. Slice the cubes into smaller pieces.

In a bowl, break the eggs and beat with a whisk, then add the ricotta cheese and cream and whisk until mixed in. Add vegetables, chorizo, flax meal and seasoning and mix well. You may have to separate the chorizo into small pieces before adding if it is the more solid variety. If you use the Mexican chorizo, it has a chili sauce mixed into it and the egg muffins will have a redder color from it.

Use a 1/4 or 1/3 cup measure to scoop and pour the egg mixture into the muffin cups. They should be almost full. Top with shredded cheese. Bake for 30 minutes until they are golden brown and a toothpick inserted in the middle comes out cleanly.

Let cool for a few minutes before serving. May be refrigerated or frozen.

Makes 7 or 8 egg muffins

Nutrition Info per muffin
Calories: 212.8 Fat: 16.6 Net Carbs: 1.4 g Protein: 13.2

 

 

 

 

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