I'm not much of a breakfast eater but I've made these for brunch or one of our "breakfast for dinner" meals.

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EASY BREAKFAST VEGGIE FAUX PIZZA

2T butter
3 large eggs
½c frozen chopped spinach, thawed, drained and squeezed dry
1 small tomato, deseeded and chopped finely
1c shredded Italian cheese of choice

Melt butter in saute pan on high heat; break eggs into pan, piercing yolks and tilting pan back and forth until eggs cover bottom; spread spinach and tomato diced over eggs; top with cheese; cover pan and turn off heat to burner (electric) or reduce heat to lowest setting (gas). Dish is done when the cheese is melted and bubbly.

Serves 2; nutrient data per serving:
kcal - 393
fat - 29g
sat fat - 15g
poly fat - 2g
mono fat - 9g
carbs - 9g
fiber - 2g
protein - 27g


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NUTCAKES

4 eggs
1/2c almond flour
1/2c pecan flour
1/4c wheat gluten
1/4c splenda
1t cinnamon
3T half'n'half (or cream)
2T vegetable oil
1/4c bacon drippings (or butter)

(NOTE: Also is great with coconut flour replacing part of the other nut flours!)
Beat eggs well. Stir in dry ingredients, half'n'half (or cream), and oil until mixed thoroughly. Heat bacon drippings in frying pan or on griddle. Drop batter by spoonfuls into grease; when cakes start to bubble and brown around the edges, turn them to cook on other side. (Second side will take approx. half as long as first side to brown.) Serve with butter and/or SF fruits and/or SF syrup of your choice.

Makes 8 nutcakes; nutrient data for cakes only, without toppings - per nutcake:
kcal - 283
fat - 26g
sat - 5.5g
poly - 5.5g
mono - 10.5g
carb - 5.75g
fiber - 2.4g
net carb - 3.35g
protein - 9g


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CINNI-MINI COFFEE CAKES
These aren't quite cakes, not quite biscuits, and not quite cookies...but they're GREAT with coffee in the morning!


4 eggs
¼c butter, softened
¼c vegetable oil*
2t baking soda
1T cinnamon
¼c flax seeds, ground
¼c pecan meal
¼c almond meal
¼c granulated xylitol
½c Sugar Twin brown sugar sub
3/4c Total LC cereal, ground fine
1T granulated xylitol
*or use 1 stick of butter

Beat eggs until fluffy; beat in butter and baking soda. Stir in remaining next 4 ingredients.
Mix cereal with 1T xylitol well; spoon walnut-sized balls of dough into bowl of cereal mixture and toss to coat. Place on greased baking sheet and press down slightly - you don't want balls, but not as thin as cookies either.
Bake at 350ºF approx. 12 minutes, until cooked through. (Beware of overcooking as coating will burn if overcooked.)
Makes 40 treats.

for entire recipe (or per each):
1584 calories (39.6)
118g fat (30g)
39g sat (1g)
21g poly (0.5g)
37g mono (1g)
81g total carb (2g)
23g fiber (0.1g)
58gN carbs (1.5g)
55g protein (1.4g)


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COCONUTTY CAKES WITH CREAM TOPPING
Note: this is a VERY RICH dish! We don't have it very often but it's wonderful for special occasions.


CAKES:
4 eggs
1/2c coconut flour
1/2c pecan meal
1T splenda

Stir together make as pancakes.

654 calories
52g fat
49g carb-39g fiber=10g carb
36g protein

TOPPING:
8 oz cream cheese, softened
1/2c half'n'half
1/4c SF Syrup
2T splenda
1t cinnamon
Whip together until fluffy; serve over cakes.

1071 cal
95g fat
16g carb-1g fiber=15g carb
21g protein
12g SA


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