This morning I made a tasty open faced breakfast sandwich and if I would have thought it out better (my tummy was grumbly) I would have made some hollandaise and this would be a perfect eggs Benedict mock up.
I took a piece of my Italian cheese bread and sliced it in half, buttered both sides and grilled it in a pan until browned. Then I topped it with some deli meat and sliced cheese and broiled it until melted and bubbly. While it was broiling I fried up egg and threw that on top after it was done in the oven. Pretty darn good and very filling.
Excellent grab-n-go food. I like making things that are simple for portion control. Doesn’t hurt that they taste amazing!
Succulent Sausage Bacon Brussels Muffins
- Dice bacon into small pieces and fry up to make bacon bits, remove from grease and then dice up the sausage links and fry until crispy. Grease muffin tins (18) and divide the bacon and sausage evenly between the 18 muffin cups.
- Cook Brussels sprouts according to package then slice into quarters and divide evenly over the muffin tins on top of the sausage and bacon, approximately 3 brussels in each cup.
- Combine the egg whites, mayo, sour cream and ranch seasoning, blending really well then stir in cheese. Top each cup with the cheese/egg mixture, dividing as evenly as possible over the top of each of the 18 muffin cups then push the ingredients down to pack them slightly. Place in a 375 degree oven for 25 minutes until golden brown.
Makes 18 muffins 3.03 net carbs per muffin, 2.22 coming from veggies.
This recipe was a huge success and an enormous hit with everyone! I think it may be my new favorite food. So tasty.
- Cook broccoli in a deep pan, with water added only up to about halfway through the broccoli until tender about 10 minutes and drain. Mix Mayo, sour cream, egg whites, and cracked black pepper until thoroughly blended, pour over broccoli and add most of the cheese and mix really well. Pour into a casserole dish 9×13″ that is sprayed with cooking spray and spread out evenly. Top with addition 4 oz of cheese and bake in a 375 degree oven for 30 minutes.
- While the broccoli is baking, Dice bacon and fry until crispy, remove from grease and set aside. Dice onions and cook in the leftover bacon grease until tender, remove from pan, set aside.
- After casserole is done baking, top evenly with the bacon and onions.
Makes 12 servings, 5.98 net carbs per serving with 4.83 coming from veggies. To reduce the amount of net carbs in this recipe you can reduce the amount of onions used, but I love the flavor of the caramelized onions on this dish.
This is a flax bread that can be toasted and eaten with any meal or used for a sandwich or burger.
- Combine dry ingredients, then stir in cheese and set aside. Mix eggs and water really well until completely mixed with no chunky egg whites left then pour wet ingredients into dry and mix thoroughly. Allow to sit for 2-3 minutes to thicken a bit but not too long or spreading the batter could be difficult.
- Preheat oven to 350. Prepare a 9×13″ casserole dish by lining it with parchment paper that has been sprayed with non-stick cooking spray. Spread the batter evenly in the dish and bake for 30 minutes or until a toothpick comes out clean.
- Allow to cool, then cut into 8 even sized pieces that can be sliced in half to make a sandwich bun or be toasted for breakfast or any other meal. Freezes well, but if stacking the slices on top of one another, place pieces of parchment between each piece to prevent sticking. This bread grills really well too, simply butter and place buttered side down in a hot pan until browned and crispy.
Makes 8 servings with only 1.42 Net Carbs per serving
Coconut Chocolate Candies
- melt coconut oil and soften cream cheese. Combine all ingredients in a large bowl or container. I used an immersion blender to whip everything until smooth and fluffy, you can use a stand mixer or hand mixer also. Spoon or pipe into candy molds or onto parchment paper and chill until set and firm.
- Makes 36 candies. I calculated this for 2 candies per serving.
- I used Coconut Extract in this recipe but you can substitute any other flavor that you prefer such as Mint, Cherry, Orange, etc. Any of them would be fantastic with chocolate. I think I will try Hazelnut next time!
18 servings of 2 candies per servings. 1.56 Net Carbs per serving.
These are very reminiscent of traditional dark chocolate truffles. If you like things on the sweeter side, you will need to add more sweetener to these to approach more of a milk chocolate flavor.