[nasus40]

Breakfast

“Milk”
Missing milk? It can be made if you take a quart of half-n-half; mix it with equal parts of cold water plus an extra 1/4 cup (use a good bottled water); add a teaspoon of Splenda (it takes the place of the lactose), mix well and chill overnight. It will stay fresh for 3–5 days and I bet you find it great in a glass with that plate of cookies, or in your cereal bowl in the morning. If you liked your milk "skim" before the diet, you may want to add more water. If you liked "whole" milk, try making it with 1/2 cream and 1/2 half-n-half. The mix as I make it appoximates 2% milk.

So, how many carbs are we talking about? Well, it depends on how you make it. If you make it according to these primary directions and have a 6–8 oz glass, it will run you 4 to 5.5 carbs. If you make it with half cream you can get the carbs down to about 3 grams per glass. Ditto for making it in the "skim" version.

Cheesy Breakfast Bake ****
2 cups Bisquick (or 2 cups Atkins Bake Mix)
1 cup Half & Half
1/4 cup Mayonnaise
Mix together and spread in greased 9X13 pan

2 packages of Jimmy Dean sausage (any flavor - but hot is best)
Brown, drain grease and put on top of first mixture

3 cups shredded cheese (I use cheddar or a "Mexican/taco" mix)
1 4-oz can of Chopped Green Chiles
1 egg
2 Tbsp Mayonnaise
Mix together and spread on top of sausage.
Bake at 375 degrees for 25 minutes, let cool for a couple minutes then cut into 16 servings - YUM!
If you use Bisquick: 13.5 Protein and 11 carbs per Serving
If you use Atkins Bake Mix: 20 Protein and 2.6 Carbs per serving
Variations:
I've tried it both ways; I personally like the taste of the Bisquick better (who wouldn't?) But I have a co-worker who cut the "breading part" in half and left the other layers the same. It tasted just as good. (Protein: 13.5 grams; Carbs: 6.3 grams)




Tex-Mex Breakfast Casserole
The Inn at Chatham
Chatham, Virginia

1 tbsp. oil
1 medium green pepper, chopped
1 medium onion, chopped
1 lb. ground turkey, fresh
1 pkg. (1.6 oz.) Burrito seasoning
1/2 cup water
1 1/2 cup salsa
2 cups grated cheddar or Monterey jack cheese
12 eggs, slightly beaten
1 1/2 cups sour cream

Saute onion and green pepper in oil in large fry pan until transparent. Remove from pan. Sauté ground turkey in the same pan until lightly browned. Add burrito seasoning, stir, and add water and blend well over medium heat. Cook together 3-4 minutes. Add onion and peppers to turkey and cook together 3-4 minutes to blend flavors. Remove from heat. This mixture can be made a day in advance and stored in refrigerator.

Spray quiche pans with cooking spray. Spread half of salsa in each pan. Divide turkey mixture and spread over salsa. Top each with 1-cup cheese. Beat eggs and sour cream, pour over turkey. Bake at 375 degrees 45-50 minutes until puffy and knife inserted in center comes out clean.

Serves 12

Cream of Wheat ***
1/2 cup ricotta cheese
4 TBS cream
1 egg
Mix and heat over med heat until grainy then add a little vanilla, cinnamon, and fake sugar to taste. Tastes a bit like custard.


Baked Eggs in Tomato Shells
Paisley and Parsley B&B
Jackson, NH

4 large firm tomatoes
1 t each salt, pepper, fresh basil
8 eggs
4 t freshly grated parmesan cheese
2 t chopped fresh parsley
8 t butter, melted

Halve tomatoes crosswise. Hollow out with melon baller, leaving 1/2 shell. Drain tomatoes thoroughly on paper towels. Place shells hollow side up in greased 9x13" pan and sprinkle with the mix of salt, pepper and basil. Break egg into each shell. Top with 1/2 t cheese, 1/4 t parsley and 1 t butter.

Bake 20-25 minutes in a 350 degree oven. Whites should be set and yolks just beginning to set.

Egg Rellenos
The Grey Whale Inn in Fort Bragg, CA

3 green bell peppers
3 red bell peppers
3/4 lb. medium sharp cheddar cheese, grated
3/4 lb. Monterey Jack cheese, grated
9 eggs
1 pint Ricotta or cottage cheese
1 pint sour cream
1 tsp. seasoning salt
1/2 tsp white pepper
1 pint fresh salsa

Preheat oven to 350 degrees. Wash, seed, and slice the peppers into 1/4 inch thin pieces. Grease one 10 1/2" x 14 3/4" x 2 1/3" casserole pan. Layer pepper slices with the two grated cheeses until all are used. Process cottage cheese in food processor until smooth. Add seasonings and sour cream and blend 5 seconds more. Add eggs and process until well-blended. Pour over pepper and cheese mixture. Bake for 1 hour until puffed and golden and set in the middle. Remove from oven and let stand 10 minutes before serving. Serve salsa in a separate dish. Serves 16-18.

Baked Eggs
1790 House B&B
Georgetown, South Carolina

4 eggs
4 tsp. half and half (to cut carbs, use heavy whipping cream and cut with water)
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry mustard
1/4 tsp. paprika
1/4 tsp. garlic
2 tbsp. grated cheese (mixture of cheddar and monterey jack)

Preheat oven to 450 degrees. Spray 4 ovenproof ramekin dishes with Pam. Drop 1 fresh egg into each dish. Mix seasonings. Cover each egg with a tsp. of half and half. Sprinkle seasonings very lightly over egg and half & half. Sprinkle cheeses over top.
Bake 7 minutes or until egg white is done with yolk softly cooked.
Baked Eggs Casa del Rio
Casa Del Rio
Abiquiu, New Mexico

8 individual casserole dishes
1 10 oz. package frozen chopped spinach
1 10 oz. package frozen creamed spinach (make your own using the creamed spinach recipe in the side dish section of this cookbook)
3 tbs. chopped onion
1/2 cup chopped cooked ham
1/2 cup onion & garlic cream cheese
4 large eggs
1/4 cup half and half or heavy cream
3/4 cup grated longhorn cheese

Preheat oven to 375 F. Spray casserole dishes well with Pam.

Cook or microwave chopped spinach according to directions on package, press most of the liquid out. Cook or microwave creamed spinach and mix well with chopped spinach. Mix in the onion, ham, and seasoned cream cheese. Spread in casserole dishes, make a slight depression in center of each dish, carefully break an egg in each depression. Drizzle cream over eggs. Bake for 15 minutes or until yolks begin to set. Sprinkle grated longhorn cheese over eggs and continue to bake until cheese is melted and yolks are firm about 10 minutes longer. Serves 8

Aunt Ruth's Baked Eggs with Three Cheeses
The Queen Victoria
Cape May, New Jersey

"Ruth Spangler, of Washington, DC, was one of our first guests in 1980, and she shared this great recipe with us. We have served "Aunt Ruth's" eggs every Sunday morning since, as it remains our all-time favorite breakfast casserole."

7 eggs
1 cup milk (heavy whipping cream thinned with water)
2 teaspoons sugar (Splenda)
1 pound shredded Monterey jack or muenster cheese
4 ounces cream cheese, cubed
1 pound small curd cottage cheese
2/3 cup butter, melted
1/2 cup flour (use oat to cut carbs)
1 teaspoon baking powder

Beat together eggs, milk and sugar. Add cheeses and melted butter and mix well. Mix in flour and baking powder then pour into a 3-quart baking dish sprayed with non-stick pan coating. Bake 45-50 minutes at 350 degrees or until knife inserted in center comes out clean. May be prepared in advance and refrigerated, covered. If put in oven directly from refrigerator, uncover and bake up to 60 minutes. Cut into rectangles to serve. Serves 12.


Cheddar Creamed Eggs on Toast
Covered Bridge Inn
Schellsburg, Pennsylvania

1 1/2 cups sharp cheddar cheese
1 1/2 cups milk (use heavy whipping cream thinned with water)
6 hard cooked eggs (sliced)
4 slices bacon
3+ tbsp. flour (or a low carb thickener)
1 med. Onion (chopped)

Brown bacon and reserve. Drain most of drippings from skillet. Sauté onion in remaining drippings. Combine cheese and flour and add to onion in skillet. Add milk and stir on medium heat until mixture thickens. Fold in eggs and crumbled bacon. Serve over your favorite low carb bread, toasted.

Serves 4

EGGS BENEDICT - 4 Servings
4 eggs
Canadian Bacon
Sauce
½ c butter
3 beaten egg yolks
1 tbsp water
1 tbsp lemon juice

Lightly grease skillet. Fill skillet half way with water. Bring water to boiling. Reduce heat & simmer. Break eggs into cup & carefully slide one at a time into water. Allow space for each egg. Simmer for 5 minutes. Meanwhile, heat Canadian Bacon in skillet. Remove poached egg & serve with Canadian Bacon and Hollandaise Sauce.

For sauce, combine butter, egg yolks, water and lemon juice. Heat in a double boiler, stirring constantly. Carb Count: Recipe Total 6.6 g, Per Serving 1.6 g

Cheese Puffs
The Anniversary Inn
Estes, Colorado

Per Serving:

2 slices whole wheat bread, crusts trimmed/one piece cut into triangles (select your favorite LC bread)
1/2 tsp. basil
1 tbsp. diced mild green chilies
Small amounts of: chopped ham, green onions & mushrooms
1/4 cup milk (heavy whipping cream)
1 large egg
1/3 cup grated Monterey jack cheese
1/3 cup grated sharp cheddar cheese

The night before serving, grease and individual Pyrex baking dish (about 4.5" diam). Fit a slice of bread into the dish, adding the triangles to trim out the edges. Sprinkle with basil, chilies, ham, onions & mushrooms. Top with combined cheeses. Whisk together the egg and milk, then pour over the bread and cheeses. Cover and refrigerate overnight. Preheat oven to 350 degrees. Bake 40-45 minutes or till puffy and set. Using a narrow spatula, remove puff from the Pyrex dish and garnish on plate as desired.

Breakfast Casserole
5 eggs beaten
1 cup shredded cheddar cheese
1 cup shredded Swiss cheese
1/4 cup cream
1 jalapeno, chopped
3 or 4 Morningstar Farms Breakfast Patties (tastes like breakfast sausage)
1-2 tsp. chopped garlic
3 oz. cream cheese
3 T. salsa

In a medium, microwave safe casserole dish, cook the garlic, chopped jalapeno (or any other spicy addition, like crushed red pepper) and frozen MF Breakfast Patties in the micro. until the patties are thawed. Cut the patties into small pieces, then add all the other ingredients. Microwave (covered) for 4 minutes, then stir well. Microwave for 6-8 minutes (turning every 2 minutes), then let stand for 5 minutes (continues to cook). Cut into wedges to serve.

Eggs Benny Crepes

I make this every other Christmas breakfast & it is a real big hit.
Make hollandaise or a cheese sauce...keep warm. Scramble eggs according to how many you will be serving. Warm slices of black forest ham {or your choice} or slices of Canadian back bacon. In the center of each thin pancake, lay the warm ham or bacon, spoon the scrambled eggs on top of that. Fold over or roll then spoon on the hollandaise.

Barbo's Thin Egg Pancakes

5 large eggs
2/3 cup cream
1/2 cup Atkins Bake Mix
1/4 cup butter -- melted
1/4 cup splenda
1/2 teaspoon vanilla

-Place all ingredients into blender and whirl until smooth. Let rest for 15 minutes before cooking.
-Heat an 8-10"{5" for smaller} skillet with a little butter or oil. Pour 1/4 cup of batter into skillet and swirl it around until it coats the bottom of the pan. Cook until you see bubbles on top and then flip over for a few seconds. Stack, with wax paper between each cake. 18 out of the recipe as I used a 5" pan
-Per pancake with 1/4 cup Splenda & 1/2 tsp. Vanilla: 1carb & 3.7 grams protein
-Per pancake without Splenda & vanilla: 0.6 carbs & 3.7 gr. protein
*Omit the splenda & vanilla & use as a wrap for enchiladas, a breakfast wrap or with maple syrup & butter.

Angel Egg Puff
Carter Notch Inn
Jackson, NH

12 eggs
1/2 tsp. salt
1 tsp. baking powder
1/2 cup flour (lc er’s can use oat flour to cut carbs)
Shred 1/2 lb cheddar & 1/2 lb Monterey Jack cheese
1 pint cottage cheese
1/2 cup melted butter
Paprika

Preheat oven to 350 degrees. Beat eggs until they are light and fluffy. Add together and mix all dry ingredients. Combine all in large mixing bowl including the cheese's. Pour into a 9x13 inch baking dish. Lightly sprinkle with paprika for color. Bake for 30 minutes.
For variety, try adding 1/2 cup cooked bacon, chopped ham, mushrooms and/or chopped fresh broccoli. After taking dish from oven, let it sit under foil for at least 5 minutes before serving. This will hold well over 1 hour for late breakfast arrivals.
Serves 4

Artichoke Brunch Casserole
Laurel Hill Plantation
McClellanville, South Carolina

6 Tbsp. butter
1/2 cup dry (low carb) bread crumbs
2 medium onions, chopped
9 eggs, beaten
1/4 tsp. Cayenne pepper
1 tsp. Dry mustard
1 15oz. Can artichoke hearts, drained, quartered (not marinated)
2 1/2 cups cheddar cheese, grated
2 Tbsp. fresh parsley (or 1 Tbsp. dried parsley)
1/2 tsp. Salt

Melt butter. Mix half of the butter with the bread crumbs and set aside. Saute onions in the remaining butter. Mix the eggs and spices and beat them. Add artichoke hearts, sauted onions and cheese to egg mixture. Mix gently and pour into greased 9x13" casserole dish. Top with bread crumbs. Bake in preheated oven 325 for 45 minutes - 1 hour or until center is set. Let stand for at least 10 minutes before serving.

This can be made ahead and refrigerated, but don't top with bread crumbs until you are ready to bake. Serves 10 generously.


TSD's Best Ever Muffins

3 lg eggs
1 1/2 sticks of butter, melted
2 tsp. vanilla
3/4 cup Vital Wheat Gluten Flour (Bob's Red Mill)
1/2 cup Splenda
1 1/2 tsp. baking powder
dash of salt
ground cinnamon, 3 big dashes
1/2 cup Davinci Vanilla Syrup
1/2 cup water
1 cup Flax seed meal(Bob's Red Mill)
1/2-1 cup blueberries,(omit if on induction)

Preheat Oven to 350

Beat eggs, add melted butter and vanilla and continue to beat well. With an electric mixer or whisk, add ONE BY ONE: Vital Wheat Gluten Flour, Splenda, baking powder, salt and ground cinnamon. Beat well. STIR in the syrup, water and flax seed meal. Gently fold in blueberries.

Put Reynolds FOIL bake cups in your muffin tin(discard the paper and just use foil part). Makes 12 muffins. Put batter in the tins and top each muffin with one blueberry (optional--this just makes them look real nice). Bake for 35 minutes.

They can be individually wrapped and stored in the fridge. Just toast twice and you have a quick, easy and delicious breakfast! 2.75 per muffin(no berries)

If you add the berries make sure you add the carbs(depending on how many berries you use). Also, I use Vanilla without any sugar/corn syrup. If your Vanilla has sugar/corn syrup in it, you need to add 3g per tsp.

Eggs Augustus
· 4 eggs · 1/4 cup cream · 2 Tablespoons oat flour · 1/4 cup melted butter, divided · 1/2 teaspoon salt · Freshly ground black pepper · 1/2 cup ham, diced, 1/2 cup grated Cheddar cheese, 8 asparagus spears, 8 thin tomato slices Beat the eggs, cream, flour, 1/8 cup melted butter, salt and pepper. Stir in ham and cheese. Pour into buttered pie pan. Arrange slices of tomatoes on top, and then add asparagus in form of spokes of a wheel. Drizzle remaining butter over top. Bake at 350°F for 25 minutes. Allow to sit 10 minutes before slicing. Note: May be made hours before, refrigerated and put in oven just before serving. Serves 2. 5 carbs per serving.

Cheesey Breakfast Souffle
The Goddard Mansion B&B
Claremont, New Hampshire

9 eggs (or egg substitute), beaten or whisked
1 1/2 cups milk (whole, 1% or 2%) (lc er’s use heavy whipping cream thinned with water or lc “milk” recipe in this section)
2-3 tsp sugar (use Splenda)
1 - 1 1/2 tsp salt
12 oz grated cheese (Monterey Jack or pre-grated, 4-cheese Mexican combo)
4 1/2 oz cream cheese, cut into small chunks
12 oz cottage cheese

Mix above ingredients together, (may store this portion overnight in refrigerator).

1 1/2 tsp baking powder
3/4 cup flour (white or a blend with whole grain flour)
4 Tbsp butter, melted
dash of dill, parsley, paprika (optional)

Mix baking powder and flour. With whisk, mix dry ingredients into wet mixture, lightly but thoroughly. Lastly, stir in butter and pour into lightly buttered or oiled 9 x 13 inch baking dish (oval or rectangular) Before placing in oven, sprinkle in diagonal lines: dried dill, parsley, and/or paprika in opposite diagonals to make lattice pattern. Pretty with green and red for Christmas breakfast or brunch. Bake at 325 degrees for 40-50 minutes, or until lightly browned and knife comes out clean when inserted in the center.
Morning Pie
The Elk Cove Inn
Elk, CA

Ingredients:
2 cups cottage cheese
3 eggs
2/3 cup sugar (Splenda)
2 TBS flour
1/3 tsp. cinnamon
1/4 tsp. nutmeg
2 tsp. grated orange rind
1 Tbls. orange juice (SF Tang)
1/4 tsp. orange extract

Instructions:
Preheat oven to 350 degrees. Beat cottage cheese with an electric mixer for 1 minute. Add remaining ingredients. Blend well. Pour into a "pammed" pie plate and bake for 50 minutes or until a knife inserted comes out clean. Refrigerate overnight. Serve chilled with a fresh fruit garnish. Freezes great. Serves 6.

Breakfast Meatballs
2 lb. Roll Jimmy Dean Sausage (or any spicy breakfast sausage)
1 lb. Ground Beef
2 Tbsp. Minced Dehydrated Onion
½ tsp. Pepper
3 eggs
½ lb. Grated (or shredded) sharp cheddar cheese
Mix thoroughly by hand. Makes 50-60 balls depending on size. Roll into 1-1/2 inch balls or spoon onto cookie sheet. Bake at 350 for 18-20 min. These freeze well.


Tofu Pancakes
Cut and dice (2) 1" slices from the end of a Firm tofu cube. Put in blender or food processor; add 2 eggs and a couple of dashes of salt. Pour into hot skillet and brown on both sides. Waalaa!!! Looks like pancakes, tastes like pancakes, must be pancakes.


German Pancakes
6 eggs, separated
1/4 cup almond meal/flour
1/4 cup half & half
1/4 cup butter, melted
1/2 t salt

1. Beat egg whites until stiff.
2. Beat egg yolks until thick. Beat in almond meal, melted butter, half & half, and salt.
3. Fold in egg whites.
4. Using a heavily buttered crepe pan, fry about 1 cup batter at a time. When the edges begin to curl and the batter is totally set, flip over and brown the other side.
Note that when frying these, the batter tends to settle -- mix it each time before getting a new ladleful. This recipe makes 5 crepe-size pancakes.

Ricotta Pancakes
4 large eggs
1 c ricotta (if you can't find a good ricotta you may use Philadelphia Soft cream cheese)
1/2 teaspoon pure vanilla
1/3 c oat flour
1 T melted butter or hazelnut oil
Generous sprinkling of nutmeg
1 packet of Splenda.
Delicious and better than the real thing. Try putting in a 1/4 c of pecans or a 1/4 c of blueberries...use cinnamon and nutmeg combination...how about some crisp crumbled bacon...put in some chocolate shavings...top with some real whip cream...have fun, this is just the starter!

[goodforme]

and I'll say it again! Sue, you ROCK!!!!!!!!!