5. Breakfast Recipes

Ham, Egg, and Cheese Cups

Ingredients

• 12 pieces of thick-sliced ham
• 12 eggs
• 2 green onions, diced
• ½ cup of your favorite cheese, shredded

Directions

Preheat the oven to 400 degrees F. Line each compartment of a muffin tin with 1 of the pieces of ham. Crack an egg into each compartment, add the cheese, then bake for 10 to 12 minutes. Top with diced green onions and enjoy. Makes 4 to 6 servings.

Hearty Cheese Chive Waffles

Ingredients

• 1 cup raw cauliflower, processed to a granular size
• 1 cup mozzarella cheese, shredded
• 1/3 cup parmesan cheese, shredded
• 2 eggs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon pepper
• 1 tablespoon chives

Directions

Heat your waffle maker until ready. Add ¼ cup of batter to the griddle. Set the timer for 4 to 6 minutes, peeking after 4 minutes to check done-ness. If the waffle maker sticks, let the waffle cook a little longer. Remove once cooked and cool on a plate. Makes 6 waffles.

Fried Eggs And Vegetables

Ingredients

• 3 eggs
• Handful spinach, chopped
• Your favorite vegetables (I use a mix of cauliflower, broccoli, and carrots)
• 1 tablespoon coconut oil
• Garlic powder to taste
• Salt and pepper to taste

Directions

Melt the coconut oil in a skillet over medium-high heat. Add the spinach and vegetables and sauté until they’re tender. Add the eggs and scramble until the eggs are cooked. Season to taste and enjoy. Makes 1 serving.

Cheese And Onion Quiche

Ingredients

• 5 cups shredded muenster or Colby jack cheese, divided in half
• 2 tablespoons butter plus more for greasing pans
• 1 large white onion, finely chopped
• 12 large eggs
• 2 cups heavy cream
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 teaspoons dried thyme

Directions

Preheat oven to 350 degrees F. Melt butter in a skillet over medium-low heat. Add the onion and sauté until the onions are translucent. Remove from heat. Butter two 10-inch quiche pans (deep pie pans will work). Put 2 cups of shredded cheese in the bottom of each pan. Add half of the onion to each pan in an even layer.

Beat the eggs and cream together in a large bowl. Pour half of this mixture into each pan. Use a spatula to evenly distribute cheese and onions into egg mixture. Bake the quiches for 20 to 25 minutes or until set in the center. Makes a total of 12 servings.

Blueberry Lemon Muffins

Ingredients

• 2 cups almond flour
• 1 cup heavy cream
• 2 eggs
• 1/8 cup melted butter
• 2 tablespoons stevia
• ½ teaspoon baking soda
• ½ teaspoon lemon juice
• ½ teaspoon dried lemon zest
• ¼ teaspoon salt
• ½ cup fresh blueberries

Directions

Preheat oven to 350 degrees F. Line a muffin tin with paper liners. Mix the almond flour and cream. Beat in the eggs, one at a time. Add the butter, stevia, baking soda, lemon juice and zest, and salt. Stir well, and then evenly stir in blueberries. Spoon the batter into the muffin tin, filling each about 2/3 full. Bake for 20 minutes or until golden brown.

Broccoli Cheddar Breakfast Bake

Ingredients

• 6 tablespoons butter, cut into cubes
• 8 cups fresh broccoli, chopped
• 1 cup finely chopped onion
• 12 eggs, beaten
• 1 ½ cups shredded cheddar cheese, divided
• 1 ½ cups heavy cream
• Salt and pepper to taste

Directions

Preheat oven to 350 degrees F. Melt the butter in a pan. Add the broccoli and onion and sauté until tender. In a large bowl, beat together the eggs, cream, cheese, salt, and pepper. Stir in the broccoli mixture. Pour into a greased casserole dish and bake for 40 to 45 minutes or until the eggs are set. Makes 12 servings.

Ham And Avocado Breakfast Scramble

Ingredients

• 8 eggs
• ¼ cup heavy cream
• 1 teaspoon garlic powder
• ¼ teaspoon pepper
• 1 cup ham, cubed
• 1 tablespoon butter
• 1 ripe avocado, peeled and cubed
• 1 cup shredded cheese

Directions

Whisk the eggs, cream, garlic powder, and pepper together in a large bowl. Stir in the ham. In a large skillet over medium-high heat, melt the butter. Add the egg mixture and stir until almost set. Stir in avocado and cheese. Scramble until eggs are completely set. Makes 4 servings.

Chorizo Salsa Omelet

Ingredients

• 1 tablespoon butter
• 3 eggs
• ¼ cup cooked chorizo or sausage
• 2 tablespoons chunky salsa
• 3 tablespoons water
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Directions

In a small skillet, melt the butter over medium-high heat. In a bowl, whisk together the eggs, water, salt and pepper. Add the egg mixture to the skillet. As the eggs set, push the cooked edges toward the center, letting the uncooked portion flow underneath. When the eggs are totally set, spoon the chorizo and salsa onto one half of the pan. Fold the other side over onto the filling. Slide the omelet onto a plate. Makes 1 serving.

Sausage And Cheddar Scramble

Ingredients

• 6 eggs
• 6 ounces pork sausage
• ¼ cup onion, diced
• 1 cup shredded cheddar cheese
• 1/3 cup heavy cream
• ½ teaspoon dried parsley flakes
• ¼ teaspoon salt

Directions

Whisk together the eggs, cream, parsley and salt and set aside. In a large skillet, brown the sausage over medium heat, then remove and drain. In the same skilled, cook the onion for 5 to 7 minutes or until tender. Return the sausage to the pan. Add the egg mixture and scramble until set. Sprinkle the cheese over the eggs and cook for another minute or two until the cheese is melted. Makes 4 servings.