Breakfast

Prep time: 10 MINS | Cook time: 10 MINS | Total time: 20 MINS | Yield: 12

I love these breakfast cookies. They are the perfect low-carb breakfast cookies similar to an omelet and biscuit in one. These biscuits are an excellent on-the-go breakfast with only 2.9 grams of net carbs a piece!

These are delicious cookies! The best part is they are low-carb, gluten-free, and grain-free. These biscuits are made with my favorite breakfast ingredients I use to make omelets; sausage, onions, pepper, and of course, cheese. If you want to kick your day with a healthy breakfast, these savory keto breakfast cookies are the perfect option!

INGREDIENTS

3 eggs
4 ounces of pork sausage
½ c. green peppers, chopped
½ c. onion, chopped
¾ c. almond flour
1 tsp baking powder
1 c. cheddar cheese, shredded
½ tsp salt
½ tsp pepper

HOW TO MAKE HEALTHY SAVORY KETO BREAKFAST COOKIES

Step 1: Prepare the oven. Preheat it to 375 degrees. Using parchment paper or a silicone mat, cover a baking sheet.

Step 2: Cook the sausage with onions and pepper until the sausage is browned and the veggies are tender. Remove from the heat when done and allow to cool.

Step 3: In a bowl, combine the almond flour, salt, pepper, and baking powder.

Step 4: Beat the eggs in another bowl. Then, add half a c. of the cheese. Add this to the flour mixture and mix until blended. Next, stir in the cooled sausage mixture until well incorporated.

Step 5: Onto the parchment paper, place a big scoop of the mixture, gently pressing it down to slightly flatten. On top, sprinkle the rest of the cheese. Repeat with the remaining mixture.

Step 6: Place in the preheated oven and bake for about 8 to 10 minutes.

Step 7: Keep the breakfast cookies in the fridge or freeze them.

NOTE:
For 1 cookie, the nutrition info is: 127 cals 8.9g fat 3.3g carbs 0.4g fiber 8.2g protein = net carbs 2.9g

NUTRITION FACTS:

YIELD: 12 SERVING SIZE: 1
Amount Per Serving: CALORIES: 127NET CARBOHYDRATES: 2.9g

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

Prep Time: 15 mins | Servings: 3

Velvety, delicious, and simple to make. This homemade master’s egg salad tastes just like the classic!

The master’s egg salad sandwiches have been a huge part of my life. Thus, now and then I make sure to recreate it at home. I even serve these egg salad sandwiches in a super thin plastic green baggie. My kids love to bring these to school.

I am a big fan of the classics! And today, I am sharing another classic recipe. This remastered egg salad is hard to miss! No, this is not your typical healthy egg salad with avocado or Greek yogurt or celery, or dill. This is a homemade version of the Masters comparable to the ones served in those little green packages. A hard rule about this recipe is this has to be made with mayonnaise! It is a no-no to swap it with Greek yogurt.

To make this Masters’s egg salad, homemade recipe, all you need are just 4 main ingredients (mayonnaise, mustard, paprika, and hard-boiled eggs). Mix these ingredients and you are good to go! Super easy, quick, and tastes just like the classic!

This egg salad is typically served on soft white bread. But this is also amazing on any sandwich. My favorite is serving this egg salad on toasted bread. If you are closely watching your carbs, this egg salad is also amazing to serve with lettuce wraps. Serve this with iced tea or lemonade for a true classic afternoon snack.

Ingredients

1/3 c. mayonnaise
6 hard-boiled eggs
1/2 teaspoon mustard
Dash paprika
1/8 teaspoon salt

How to make The Masters Egg Salad Homemade

Step 1: Into very small pieces, finely chop the hard-boiled eggs.

Step 2: Place the mayonnaise, mustard, salt, and paprika in a medium bowl. Mix well until combined.

Step 3: To the mayonnaise mixture, add the chopped eggs and mix well until incorporated.

Step 4: Serve the egg salad on soft bread. Enjoy!

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

Prep Time: 5 mins | Cook Time: 16 mins | Total Time: 21 mins | Servings: 12

These cinnamon cream cheese roll-ups are my daughter’s favorite! They are a simple and tasty breakfast treat. Flattened white bread, rolled and filled with a cream cheese and powdered sugar mixture, then coated in butter, cinnamon, and sugar. These roll-ups are the perfect breakfast!

Easy and super versatile. You are welcome to change up this recipe to suit your taste. Feel free to toss in some mini chocolate chips to the cream cheese filling. Chopped nuts are also an amazing addition. If desired, you can swap the white bread with wheat bread. For more of a fall flavor, you can add some nutmeg or pumpkin spice to the cinnamon sugar coating. And you can try using a different flavor of cream cheese. However you want your roll-ups, I’m sure that they are going to be amazing!

If you love a simple breakfast you can make without a fuss, you have to give these cinnamon cream cheese roll-ups a try. They are not only excellent for breakfast, but also a delicious snack or dessert.

Ingredients

5 1/2 ounces of cream cheese softened
1/2 c. powdered sugar
1 loaf of white bread in thin slices
1/2 c. butter, melted
3/4 c. sugar
1 tablespoon cinnamon

HOW TO MAKE CINNAMON CREAM CHEESE ROLL-UPS

Step 1: Start by cutting off the crust of the bread. Then, flatten using a rolling pin.

Step 2: Place the cream cheese and powdered sugar in a small bowl. Mix well until combined.

Step 3: Mix the sugar and cinnamon in another bowl. Set aside.

Step 4: Onto each flattened bread piece, spread about 1-1 1/2 tbsp of the cream cheese mixture. Then, roll the bread. Do the same for the rest of the bread pieces.

Step 5: Place in the oven and bake for about 16 to 20 minutes at 350 degrees until golden brown.

Step 6: Serve the cinnamon cream cheese roll-ups warm. Enjoy!

Nutrition Facts:

Amount Per Serving: Calories 331 Calories from Fat 117 Fat 13g20% Saturated Fat 7g44% Cholesterol 34mg11% Sodium 387mg17% Potassium 83mg2% Carbohydrates 46g15% Fiber 1g4% Sugar 20g22% Protein 6g12% Vitamin A 410IU8% Calcium 169mg17% Iron 2.1mg12%

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

PREP TIME: 10 MINS | COOK TIME: 10 MINS | TOTAL TIME: 20 MINS | SERVINGS: 8

You have to give this crunchy French toast a try! Pieces of bread crusted in cereal. I am pretty sure that this will immediately become your family’s favorite! Serve this fun, delicious French toast with your favorite syrup and fresh fruits.

For the best results, make sure to use thicker slices of bread. Quickly coat both sides with the batter and cook over medium to medium-low heat, maintaining steady heat.

This crunchy French toast is my absolute favorite breakfast! They are delicious and way better than your regular French toast!

Ingredients

2/3 c. milk
1/4 c. all-purpose flour
4 large eggs
1/4 c. granulated sugar
1 tsp ground cinnamon
1 tsp vanilla extract
1/4 tsp salt
2 heaping cups of crispy rice cereal or crushed cornflakes
8 thick slices of bread (like Texas Toast)

How to make Crunchy French Toast

Step 1: Prepare the griddle. Preheat it to 350 degrees F. Alternately, heat a skillet on medium heat.

Step 2: To a shallow pie dish or plate, add the cereal. To a blender or shallow dish, add all the ingredients except the bread and cornflakes. Mix well until blended. It is okay if the flour does not mix fully smooth if whisking by hand.

Step 3: To two separate shallow dishes, add the batter and the cereal.

Step 4: Into the egg mixture, dip each piece of bread, coating both sides. Into the cereal, gently press the bread, flipping to coat all sides.

Step 5: In a skillet or griddle over medium heat, melt a small piece of butter. Alternatively, you can grease using cooking spray.

Step 6: On the hot skillet, place the bread slices and cook for a couple of minutes until the bottom is golden. Flip the bread and continue to cook the other side.

Step 7: Serve the Crunchy French Toast warm with your preferred syrup. Enjoy!

Nutrition Facts:

Calories: 186 kcal Carbohydrates: 28g Protein: 7g Fat: 4g Saturated Fat: 1g Cholesterol: 107mg Sodium: 267mg Potassium: 122mg Fiber: 1g Sugar: 9g Vitamin A: 185IU Calcium: 80mg Iron: 1.8mg

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Yield: 6 people

My kids are big fans of this tater Tot sausage breakfast casserole. This is super easy to throw together, and this can also be made in advance. This casserole is packed with everything you enjoy for breakfast and more! This is my family’s favorite breakfast to jump-start our day! But you can also serve this casserole as a filling lunch or dinner. If served for dinner, this casserole makes a delicious side dish.

Ingredients

8 eggs
2 pounds of hot breakfast sausage
1 (30-32 ounces) bag of frozen tater tots
1/4 teaspoon garlic powder
1/2 c. mozzarella cheese
1/4 teaspoon onion powder
1-1/2 c. shredded cheddar cheese
2 c. milk
1 teaspoon salt
1/2 teaspoon pepper

HOW TO MAKE TATER TOT SAUSAGE BREAKFAST CASSEROLE

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using cooking spray, lightly grease a 9 x 13-inch pan.

Step 2: Cook the sausage in a large skillet until browned. Then, drain the excess grease.

Step 3: Combine the tater tots, cooked sausage, and cheese in a large bowl. Then, pour this into the prepared pan.

Step 4: Mix the eggs, salt, pepper, garlic powder, onion powder, and milk until well combined. Over the tater Tot mixture, pour the mixture. If baking later, cover the casserole and store it in the fridge.

Step 5: Place in the preheated oven and bake for about 60 to 70 minutes, uncovered, until the eggs are set.

Notes:

You can assemble the casserole ahead of time and simply keep it in the fridge or freeze it for later.

You might need to add a couple of minutes to the baking time if cooking after refrigerating.

If frozen, thaw the casserole completely and bake as instructed in the recipe.

To reheat after freezing, thaw the casserole fully first. Then, tent using aluminum foil and bake for about 30 to 40 minutes at 350 degrees F until completely heated.

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

PREP TIME: 15 mins | COOK TIME: 25 mins | TOTAL TIME: 40 mins | SERVINGS: 6

My favorite! These easy breakfast potatoes are super easy to pull through and make the best side dish for any meal.

Ingredients

3 tbsp olive oil
2 lbs. russet potatoes
½ tsp garlic powder
½ tsp paprika
1 tbsp fresh minced parsley
½ tsp onion powder
1 tsp kosher salt
¼ tsp black pepper

How to make Easy Breakfast Potatoes

Step 1: Prepare the oven. Preheat it to 400 degrees F. Using a silicone mat or nonstick foil, line a large baking sheet.

Step 2: After peeling the potatoes, dice them into half-inch cubes. Using paper towels, pat dries the cubes. Alternatively, you can spread them on a flat surface in one layer for about 15 to 20 minutes.

Step 3: Into a large bowl, place the potatoes and drizzle them with olive oil. Toss to coat and sprinkle the cubes with seasonings. Toss well to coat.

Step 4: On the prepared baking sheet, spread the potatoes in an even layer. Place in the preheated oven and bake for about 20 to 23 minutes. Then, stir and broil the potatoes for about 4 to 5 minutes until crispy and golden brown.

Step 5: Before serving, sprinkle the breakfast potatoes with fresh minced parsley. Enjoy right away!

Notes:

In an airtight container, keep any leftovers and store them in the fridge for up to 4 to 5 days.

To freeze, spread the potatoes in a single layer on a baking sheet and freeze for 2 hours or until the potatoes are firm. After 2 hours, transfer the potatoes to a freezer bag and keep them in the freezer for up to 3 months. Before reheating, thaw the potatoes in the fridge overnight.

To reheat, pop the potatoes in the microwave. Although you’ll not get crispy edges. I suggest reheating it in the oven. To do this, spread the potatoes on a baking sheet and roast for about 10 minutes at 400 degrees F or until hot. Or you can reheat them in a hot skillet with a bit of oil.

Nutrition Facts:

Calories: 184 kcal, Carbohydrates: 28g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Sodium: 396mg, Potassium: 630mg, Fiber: 2g, Sugar: 1g, Vitamin A: 138IU, Vitamin C: 10mg, Calcium: 20mg, Iron: 1mg

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

Prep Time: 1 hr | Cook Time: 40 mins | Servings: 4

These crepe rolls are almost like savory cinnamon rolls, except they are filled with spinach, and mushrooms and topped with an egg.

Ingredients

Crepes:

1 1/4 (or more) cups whole milk
2 large eggs
1 c. unbleached all-purpose flour
Melted butter
1/4 tsp salt

Filling:

4 c. (24 oz.) mushrooms, sliced
2 tbsp olive oil
1 1/2 tbsp unsalted butter
2 tbsp minced shallots
1 tsp minced rosemary needles
1/2 lemon, juiced
7 c. baby spinach
Sea salt and freshly ground pepper, to taste
1 1/2 tsp minced garlic
1 1/2 tsp fresh thyme leaves

To Assemble:

6 oz. Parmesan, finely grated
5 large eggs, divided
1/2 c. fresh goat cheese
Large-flake sea salt, such as Maldon
Chives

How to make Crepe Rolls

Crepes:

Step 1: Whisk the eggs and salt in a large bowl. To make a paste, slowly stir in the flour, then, add the milk little by little. Into a medium bowl, strain the mixture and allow it to stand for about an hour.

Step 2: Add more milk if needed 1 tbsp at a time until your batter has a heavy whipping cream consistency.

Step 3: Brush butter on the bottom of a hot nonstick skillet on medium-high heat. Pour in 4 tbsp of the batter, swirling the pan to evenly coat the bottom.

Step 4: Once fully cooked and one side is golden, flip the crepe and cook the other side for another 30 seconds. To a plate, transfer the crepe and cook the rest of the batter.

Filling:

Step 6: In a large skillet, heat the oil over high heat. Once hot, add the mushrooms and cook for about 5 minutes until reduced in size, stirring often. Then, add the shallots, garlic, thyme, rosemary, and butter. Stir and cook for another 30 seconds. To taste, season with salt and pepper. Then, squeeze in the lemon juice.

Step 7: Fold in the spinach until wilted. Then, take the skillet off the heat.

To Assemble:

Step 8: Prepare the oven. Preheat it to 425 degrees. In the lowest row of the oven, place the rack.

Step 9: Overlay two crepes by 3 inches on a clean work surface. In a row in the middle of the crepes, spoon 3 large tbsp of the mushroom mixture.

Step 10: On top of the filling, crumble 2 tbsp of goat cheese. In a small bowl, beat an egg. Brush the egg wash on all the corners of the crepes.

Step 11: Into a log, gently roll the crepes, then roll it into a coil shape. Do the same with the rest of the crepes and filling.

Step 12: In a 10-inch cast-iron pan, place the rolls and brush them with the egg wash. On top, sprinkle the Parmesan. Using the back of a spoon, gently create a divot in the middle of each crepe. Into each divot, crack an egg.

Step 13: Place in the preheated oven and bake for about 10 to 15 minutes or until the egg whites are opaque, but the yolks are still runny. At this point, the crepes should be super crispy and golden on the outside.

Step 14: Serve the Crepe Rolls right away garnished with some chopped chives and salt. Enjoy!

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

Prep time: 15 mins | Cook time: 15 mins | Total time: 30 mins | Servings: 36 | Yield: 3 dozen cookies

This salted caramel, chocolate chip cookies are my favorites! They are thick, soft, and packed with caramel. I love the combination of sweet with a bit of salty taste of these cookies.

These chewy, soft, and thick cookies fly super fast! I always make sure to whip up a big batch. These cookies are stuffed with gooey caramel and topped with crunchy coarse salt. Rich and buttery caramel-y cookies that are seriously addicting!

Ingredients

1 c. unsalted butter, softened
3 c. all-purpose flour
1 tsp baking soda
1 ¾ c. brown sugar
¼ c. white sugar
2 large eggs
1 tsp coarse salt
18 unwrapped caramel candies (like Werther’s®), each cut into 6 pieces
2 tsp vanilla extract
2 c. chocolate chips

HOW TO MAKE SALTED CARAMEL CHOCOLATE CHIP COOKIES

Ready the oven. Preheat it to 175 degrees C or 350 degrees F.

Place the baking soda, flour, and salt in a medium mixing bowl. Mix well until blended.

Place the butter, white sugar, and brown sugar in a different mixing bowl. Using an electric mixer, beat until well mixed.

Slowly add the eggs, then the vanilla extract. Mix until creamy.

Into the butter mixture, transfer the flour mixture. Mix well, then fold in the chocolate chips.

Cut and shape the dough into balls, then arrange them on the prepared baking sheet, making sure to leave about an inch of space between each cookie dough.

On top of each cookie, place 3 slices of caramel.

Bake the cookie dough in the preheated oven for about 13 to 15 minutes or until the cookies are golden brown.

Take the cookies out of the oven when done and allow them to sit at room temperature on the baking sheet to cool before serving. Enjoy!

Note:

I like the result of adding the caramels before baking better than mixing them with the dough.

Nutrition Facts:

Per Serving: 178 calories; protein 2g 4% DV; carbohydrates 24.9g 8% DV; fat 8.6g 13% DV; cholesterol 24.1mg 8% DV; sodium 104.7mg 4% DV.

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!

Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Servings: 12

This cranberry breakfast cake is one of the best breakfast cakes you’ll ever make! It’s bursting with fresh cranberries, perfectly sweet, and super delightful!

INGREDIENTS

1/2 c. unsalted butter at room temperature
3/4 teaspoon almond extract
1/2 c. half and half, or a combination of milk and cream
1 teaspoon lemon juice
1 c. granulated sugar
3/4 teaspoon vanilla extract
2 teaspoons baking powder
2 c. all purpose flour
2 c. whole cranberries, you can use frozen, DO NOT THAW
1 large egg, at room temperature
2 tablespoons sparkling sugar
1 teaspoon salt

HOW TO MAKE CRANBERRY BREAKFAST CAKE

Step 1: Prepare the oven. Preheat it to 350 degrees F. Lightly grease a 9 x 9-inch baking pan. For easy slicing, you can line the pan with 2 sheets of parchment paper with long ends.

Step 2: Whisk the half-and-half with lemon juice. Set aside.

Step 3: For about 4 minutes, cream the soft butter and sugar until light and fluffy. As needed, scrape the sides of the bowl.

Step 4: Add in the egg and extracts while beating, then the baking powder and salt, scraping the bowl as you mix.

Step 5: Adjust the speed of the mixture on low before adding half of the flour. Beat until almost combined. Next, add the half-and-half followed by the remaining flour. Make sure to beat until just blended.

Step 6: Fold in the cranberries until evenly distributed. Careful not to crush them. If desired, you can set aside a handful of the cranberries to top the cake before baking.

Step 7: Into the pan, evenly spread the batter. On top, scatter the reserved cranberries, gently pushing them.

Step 8: Over the cake, sprinkle the sparkling sugar. Place in the preheated oven and bake for about 40 to 45 minutes or until the cake has risen, is golden, and a toothpick inserted in the middle comes out clean.

Step 9: Remove the cake from the oven when done and let it cool in the pan for about 15 to 20 minutes. Then, take the cake out of the pan and slice it while still a little warm. You can keep any leftover cake in the pan on the counter, covered with foil.

NUTRITION FACTS:

Calories: 244 kcal · Carbohydrates: 37 g · Protein: 3 g · Fat: 9 g · Saturated Fat: 6 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 0.3 g · Cholesterol: 38 mg · Sodium: 208 mg · Potassium: 125 mg · Fiber: 1 g · Sugar: 20 g · Vitamin A: 302 IU · Vitamin C: 3 mg · Calcium: 49 mg · Iron: 1 mg

Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!