This is default featured slide 2 title
This is default featured slide 3 title
This is default featured slide 5 title
 

Low Carb Breakfasts

Sausage and Egg “Muffin”

Ingredients
6 oz Ital. sausage
6 eggs
1/8 cup heavy cream
3 oz cheese
OPTIONAL: salsa, bacon, onion

Preheat oven 350. Spray 3 super large muffin tins with PAM. Cut up links and put two in bottom of each tin. Mix eggs and cream and salt & pepper. Pour some in each tin. Sprinkle with half the cheese. Pour remaining egg mixture in and sprinkle with rest of cheese. Bake about 20 min.(time may vary) until eggs are done and golden. Remove from oven and let sit few minutes. Use spoon to remove “muffins”.

Serves 3 @ 2.3 carbs
W/O Sausage: 3 @ 1.6 carb
These puffed up about 2″ and were really tasty

Fake French Toast II

Ingredients
2 eggs
dash cream, dash water
dash cinnamon
1 pkt Splenda
1 oz pork rinds (about 1/2 2.25 oz pkg)

Beat all ingredients except rinds. Crumble rinds and let soak in egg mixture until thick gloppy batter. Heat butter in frying pan, and pour in batter, spreading around pan. Fry until brown on one side, flip and brown other side. Serve with maple syrup.
Serves 1 @ 2.3 carbs
This was pretty good, but if you hate pork rinds, don’t try it. The flavor is not real strong, but it’s there.

Almond Vanilla Pancakes

Ingredients
5 Tbsp. almond flour (you could also use other nut flours or even soy flour
1 Tbsp. sour cream
1 Tbsp.water
1 egg
1/2 tsp. baking powder
couple of pinches Splenda
1 Tbsp of Vanilla Syrup
2 Tbsp. Oil

Mix all the above together. If the consistency is too thick for your personal taste, splash on a bit more Vanilla Syrup. Pour on nonstick griddle surface (spray spatula with Pam, because they can be a bit difficult to turn). Recipe makes 2 large pancakes. You can use butter or maple syrup on them.