Keto Spinach Feta Muffins

This recipe is from the fabulous Ketogenic woman. Check out her website!  

This recipe makes 6 breakfast size muffins.  A man might eat 2 or 3, I was satisfied with one.  You will need a 6 cup muffin tin.  I highly recommend this silicone pan, they pop right out every time!

Recipe: Keto Spinach Feta Muffins

• 6 eggs
• 3 slices bacon, cooked
• 2 cups raw spinach
• 1 cup crumbled feta cheese
• 1/2 c cheddar cheese
• salt and pepper to taste

Preheat oven to 350.  Rinse the spinach under cold water, drain and place in a microwave safe bowl.  Microwave the spinach on high for 1 minute. (there will be enough moisture left on the rinsed leaves to cook the spinach).  Set aside to cool.

If you happen to have leftover cooked bacon, you could use that.  But who am I kidding, nobody has leftover cooked bacon.  You will have to chop this bacon up and fry it until it’s how you like it.  Set aside to cool.

In a medium mixing bowl, whisk the eggs together until frothy. Add in the crumbled feta cheese and the grated cheddar cheese.  Once the spinach and bacon are cooled enough, add them to the bowl and mix until combined.

Divide the mixture evenly among the 6 muffin cups.  Bake for 30-35 minutes until muffins are firm.

Nutritional information for each muffin:

Calories 220, Fat 16, Protein 12, Carbs 3   Ratio 71/24/5

Adding a tbsp butter will bring it to 80/16/4.

These Keto Spinach Feta Muffins are a perfect take along to work breakfast, easy to pack and easy to eat.  They actually taste better than the Starbucks wrap, and are gluten free, low carb and sugar free. Can’t beat that!

Amish Breakfast Casserole

Ingredients

• 1 pound sliced bacon, diced

• 1 medium sweet onion, chopped

• 6 Eggland's Best Eggs, lightly beaten

• 4 cups frozen shredded hash brown potatoes, thawed

• 2 cups (8 ounces) shredded cheddar cheese

• 1-1/2 cups (12 ounces) 4% cottage cheese

• 1-1/4 cups shredded Swiss cheese

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Nutritional Facts

1 serving (1 piece) equals 273 calories, 18 g fat (10 g saturated fat), 153 mg cholesterol, 477 mg sodium, 8 g carbohydrate, 1 g fiber, 18 g protein.

Read more: http://www.tasteofhome.com/recipes/amish-breakfast-casserole#ixzz3AaWoFlhe

Chex Breakfast to Go

Store this hearty morning mix in small food-storage plastic bags for on-the run mornings – you’ll be glad you did!

GRAB THESE ITEMS...

• 2tablespoons sugar
• 1/4teaspoon ground cinnamon
• 3tablespoons butter or margarine
• 1/2cup Corn Chex™ cereal
• 1/2cup Rice Chex™ cereal
• 1/2cup Wheat Chex™ cereal
• 1/2cup Honey Nut Cheerios™ cereal
• 1/3cup toasted sliced almonds
• 1/2cup dried banana chips
• 1/4cup dried blueberries or raisins

STEPS

• 1In small bowl, mix sugar and cinnamon.
• 2In medium microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted. Stir in cereals and almonds until evenly coated. Microwave uncovered on High 2 minutes, stirring after 1 minute.
• 3Stir in sugar mixture and banana chips until evenly coated. Microwave uncovered on High 1 minute. Spread on paper towels to cool. Place in serving bowl; stir in blueberries. Store in airtight container.

TIPS

• Recipe/Ingredient Facts: Each Chex® cereal adds its own oven-toasted flavor and special crunch, but you can use any combination of your favorite Chex® cereals.
• Serving Suggestions/Menu: Layer the mix with your favorite yogurt in a disposable covered container for a parfait-to-go!
• Substitution: Other dried fruit can be substituted--try dried cranberries or dried apples.

NUTRITION

Serving Size: Calories 180 (Calories from Fat 80); Total Fat 9g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 15mg; Sodium 130mg; Total Carbohydrate 22g (Dietary Fiber 3g, Sugars 10g); Protein 2g

Makes: 7 servings

Cranberry Bliss Bar Clone Recipe

(From Todd Wilbur, Top Secret Recipes Unlocked)

Ingredients
\3/4 cup (1 1/2 sticks) butter, softened
1 1/4 cups packed light brown sugar
3 eggs
2 Tbsp. minced crystallized ginger
3/4 cup chopped sweetened dried cranberries
4 oz. white chocolate, cut into chunks
1/2 tsp. salt
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1 1/2 tsp. vanilla extractFrosting
4 oz. cream cheese, softened
3 cups powdered sugar
1/4 cup chopped sweetened dried cranberries
1 tsp. vanilla extract
4 tsp. lemon juice

Drizzled Icing
1/2 cup powdered sugar
1 Tbsp. milk
2 tsp. vegetable shortening

 Instructions
Preheat the oven to 350 degrees F.

 Make cake by beating the butter and brown sugar together with an electric mixer until smooth. Add the eggs, ginger, vanilla, and salt and beat well. Gradually mix in the flour and baking powder until smooth. Mix the chopped dried cranberries and white chocolate chunks into the batter by hand. Pour the batter into a buttered 9 x 13-inch baking pan. Use a spatula to spread the batter evenly across the pan. Bake for 25 to 30 minutes, or until the cake is lightly browned on top. Allow the cake to cool.

Make the frosting by combining the softened cream cheese, powdered sugar, lemon juice, and vanilla in a medium bowl with an electric mixer until smooth. When the cake has cooled, use a spatula to spread the frosting over the top of the cake.

Sprinkle 1/4 cup of chopped dried cranberries over the frosting on the cake.

Make the drizzled icing by whisking together powdered sugar, milk, and shortening. Drizzle this icing over the cranberries in a sweeping motion with a squirt bottle or fill a small plastic storage bag with the icing and cut off the tip of one corner.

Cover the cake and let it chill out in the fridge for a couple hours, then slice the cake lengthwise (the long way) through the middle. Slice the cake across the width three times, making a total of eight rectangular slices. Slice each of those rectangles diagonally creating 16 triangular slices.

Apple Pinwheels with Creamy Cinnamon Syrup

Pastry

• 2 1/2 cups flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/3 cup shortening
• 1 egg, beaten
• 3/4 cup evaporated milk

Filling

• 2 cups sugar
• 2 cups water
• 2 cups apples, peeled, cored & finely chopped
• 1 teaspoon cinnamon
• 1/2 cup butter

Creamy Cinnamon Syrup

• 1 cup light corn syrup
• 2 cups sugar
• 1/2 cup water
• 2 teaspoons cinnamon
• 1 cup evaporated milk

1. Preheat oven to 350ºF.
2. Dough:.
3. Combine flour, 1 tablespoon sugar, baking powder and salt. Cut in shortening till well mixed.
4. Stir together beaten egg & 3/4 cup milk then add to flour mixture. Stir till dough comes together. Chill while preparing apples & syrup.
5. Filling:.
6. Combine sugar & water in a saucepan. Heat till sugar is melted & it gets syrupy. Set aside
7. Time to Assemble
8. Roll chilled dough into a 1/4 inch thick rectangle.
9. Distribute apples evenly over dough. Sprinkle 1 teaspoon cinnamon over apples.
10. Starting at the long side, roll like a jelly roll; dampen edges to seal roll & slice into 1/2 inch pieces.
11. Melt butter in a 9 X 13 inch baking pan. Place apple rolls in the melted butter. Pour the sugar syrup over slices & bake for 1 hour.
12. Serve with warm cinnamon syrup.

Creamy Cinnamon Syrup 

• 1 C. light corn syrup
• 2 C. granulated sugar
• 1/2 C. water
• 1 C. evaporated milk
• 2 tsp. cinnamon

In a medium pan, combine everything BUT the milk. Bring this mixture to a full boil over medium heat while stirring constantly and cook 2 minutes. Remove from heat and cool for about 5 minutes. Stir in the evaporated milk, and serve warm over pancakes or waffles.

Nana Mae's Raspberry Fruit Cocktail Salad

Nana Mae served this for breakfast on Sundays... also makes a good dessert.. and a good topping for angel food cake or pound cake.

1 can fruit cocktail, chilled

1 small package of frozen raspberries, thawed

Mix together and serve.  

Grilled Mini PB & J Sandwiches

6 mini bagels, split (or 12 slices of bread)
6 tablespoons creamy peanut butter
6 teaspoons strawberry or grape jelly
1 tablespoon butter, melted                

1. Spread peanut butter evenly on cut sides of bottom halves of bagels; spread jelly evenly on cut sides of top halves of bagels. Place top halves of bagels on bottom halves, jelly sides down.
2. Brush bagels lightly with melted butter; cook in a preheated panini press 2 minutes or until lightly browned and grill marks appear. Serve immediately.
Note: Sandwiches may also be cooked in a grill pan. Cook 2 minutes on each side or until lightly browned and grill marks appear.

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  Southern Living
  DECEMBER 2007

Bacon Breakfast Bake

- 8 slc French bread - 2 c shredded cheddar cheese - 8 or more slices bacon - 4 green onions - 2 tomatoes

- 6 eggs - 1 Tbsp dijon mustard - 1 Tbsp worcestershire sauce - 1 c milk

1.   Preheat oven to 350.
2.   Cook bacon until crispy.
3.   Butter bread slices.
      Arrange buttered bread on work surface and top with bacon, 1/2 of the onion and
      1/2 of the cheddar cheese. Top with remaining bread slices.
4.   Cut sandwiches in half and arrange in casserole dish, top with sliced tomatoes.
5.   Whisk together eggs, mustard, milk and worcestershire sauce and pour over sandwiches. Refrigerate 6-24 hours.
6.   Sprinkle casserole with remaining cheese and green onions. Bake 50 minutes to 1 hour or until center is set. Remove from oven and let set 10 minutes. Cut into serving pieces and serve.

Sausage Pastry

1 can refrigerator crescent rolls
1 lb. hot sausage
8 ounces cream cheese
1/2 tsp dry mustard
1/4 tsp dill

Brown sausage and drain very well.  Mix with cream cheese, mustard, and dill.  Remove crescent rolls from can and place flat on a sheet of wax paper, use your fingers to connect the pieces so that you end up with a rectangle.  Spread sausage mixture on flattened crescent rolls.  Lift the end of the wax paper and roll up and off into a small pre-sprayed loaf pan.  Place in refrigerator overnight.  Remove and slice, place pieces in a pan, bake at 350 degrees for 20 minutes until golden brown.

These may be prepared in advance and frozen for use later.

John’s Famous "River Mist" Pancakes

From the Rivermist Bed and Breakfast

For Pancakes:
2 Cups Bisquick
1 Cup Milk (or more for thinner pancakes)
2 Eggs
1 or 2 Bananas, Mashed
1/4 Cup walnuts, chopped finely
1/4 Cup sweetened coconut.

For Topping:
Powdered Sugar
Chopped Nuts
Whipped Cream
1 banana, cut into 1/4" slices

 

Mix together pancake ingredients. Pour by scant 1/4 cupfuls on to a hot griddle.
Cook, flip and turn onto plates, overlapping 2 or 4 pancakes on each plate, (just touching each other, not as a “stack"). Sprinkle with powdered sugar. Add 3 pieces of banana to each pancake. Top these with a dollop of whipped cream.

Sprinkle chopped nuts on top, and serve! (Serve with maple syrup or butter on the side). This is an easy recipe which has a wonderful appearance when served,  and it’s delicious! Our guests love it!

Herlong Hash Brown Quiche

This recipe disproves the theory that "real men don't like quiche". In fact,
everyone loves the unusual blend of cream and crunch in the Hash Brown
Quiche. It's a perfect main dish at the breakfast table.

1-20 oz. package refrigerated or frozen shredded hash browns
1/3 cup melted butter
4 cups shredded mild cheddar cheese
6 cups milk
12 eggs
Cayenne pepper and garlic salt
Preheat oven to 425 degrees. Use 6 per "Texas-size" muffin pan; grease
well. Press hash browns into muffin cups to form crusts. Brush or drizzle
with melted butter. Bake 25 - 30 minutes. Reduce oven temperature to
350 degrees. Fill crust with cheese.
Whisk together milk, eggs, pepper and salt. Pour into muffin cups and
bake 30 - 40 minutes or until toothpick inserted into center comes out
clean. Makes 12 servings.
Allow to cool before removing from pan.

Ham 'n Cheese Pie

1 cup diced ham
1 cup cheddar cheese, shredded
1 cup milk
3 eggs
3/4 cup Bisquick mix
1/3 cup mayonnaise
1 tablespoon mustard

Preheat oven to 350 degrees. Coat a 9-inch pie pan with cooking spray. Place ham and cheese in pie pan; mix together. In blender or food processor, blend together eggs, milk, Bisquick and mustard for 1 minute. Pour over ham and cheese. Bake for 30 to 40 minutes, or until puffy and knife inserted in center comes out clean. Let stand for 5 minutes.

Green Eggs, No Ham

5 Eggs
1 Cup chopped frozen spinach, thawed
1 Teaspoon Grey Poupon mustard
1/4 Cup Milk Salt & Pepper to taste
1/4 cup grated swiss cheese

Preheat oven to 375 degrees. Use nonstick spray on 8" casserole dish. 
Mix eggs with fork. Add all other ingredients except cheese. 
Pour into casserole dish, top with grated swiss cheese.
Cook for 30 minutes or until set. 
Serve with chopped tomatoes as garnish.

Grandma Ett's Chimney Hill Farm Quiche

1 Lb. Jimmy Dean spicy sausage
1 Dozen eggs
2 Cups grated cheese (cheddar and monterey jack)
Salt (to taste)
Pepper (to taste)
Garlic powder (to taste)
2 Packs Pillbury Crescent Rolls
2 Tbs. milk

 

Fry sausage. Crumble into small pieces. Drain and pat out all oil. Line bottom of 9x13 inch oblong pan with crescent rolls, pressing ends together to make a crust. Beat eggs with salt, pepper, and garlic powder. Mix in cheese and spread egg/cheese mixture over crust in pan. Top with crumbled sausage. Bake at 350 degrees in oven for 35-45 minutes. Top should be slightly golden and firm to touch.

Farmer's Casserole

3 cups frozen shredded hash browns, thawed
3/4 cup shredded Monterrey Jack cheese with Jalapeno peppers (3 ounces)
1 cup diced fully cooked ham or Canadian bacon
1/4 cup sliced green onion
4 beaten eggs or 1 cup frozen egg product
1 - 12 ounce can evaporated milk or evaporated skim milk
1/4 teaspoon pepper
1/8 teaspoon salt

 

Grease a 2-quart square baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham and green onion. In a medium mixing bowl combine eggs, milk, pepper and salt. Pour egg mixture over potato mixture in dish. This dish may be covered and refrigerated at this point for several hours or overnight. Bake uncovered at 350 degrees for 40-45 minutes (55-60 minutes if made ahead and chilled) or until center appears set. Let stand for 5 minutes before serving. Serves 6.

Elegant Eggs

4 large fresh eggs
3/4 cup cream cheese
splash of half and half
sprinkle of oregano
sprinkle of parsley
sprinkle of thyme
sprinkle of basil
salt and pepper

Beat well and cook over high heat stirring constantly until light and fluffy. 
Top with grated cheese of your choice or serve as is.
Great with crispy bacon, warm breakfast bread right from the oven and fresh fruit.

ENJOY!

Cream Caramel French Toast

A scrumptious make-ahead breakfast or brunch main dish that goes together in 15 minutes. Guests almost always ask for the recipe!

In 9" X 13" casserole dish, melt in microwave:
2 Tablespoons corn syrup
1 Cup brown sugar
1 Stick (1/2 cup) butter
 
Turning the pan width-wise, layer one and one-half loaves cinnamon raisin bread slices in 3 columns like dominoes, usually 7 slices per row. 

In large bowl beat 6 eggs and add 2 cups of milk, 2 cups light cream, 1/3 cup sugar, 1 tablespoon vanilla and 1/2 teaspoon salt. Stir. 

Pour slowly over bread, cover with aluminum foil and refrigerate overnight. Bake COVERED at 350 degrees for 45 minutes and UNCOVERED for 15 minutes. Cut into 9 or 12 squares.

INVERT ONTO Plates so the caramel is on the top. Top with dollop of sour cream and chopped walnuts, almonds or pecans.

Breakfast Cinnamon Logs from Redbird Retreat Bed and Breakfast

1 loaf thinly sliced white bread
1 8oz. Pkg. cream cheese, softened
1 egg white
1/2 cup powdered sugar
1 cup sugar
1 T. ground cinnamon
1/2 cup butter or margarine, melted

TRIM crusts from bread slices. Roll slices to 1/4-inch thickness.
BEAT cream cheese, egg white, and powdered sugar at medium speed with an electric mixer until smooth. Spread evenly on 1 side of each bread slice. Roll up, forming logs.
STIR together granulated sugar and cinnamon in a shallow dish. Dip logs in melted butter, and roll in sugar mixture. Place on lightly greased baking sheets.
BAKE logs at 350 degrees for 15 minutes. Remove to wire racks to cool.
YIELD: 1 1/2 dozen.

Breakfast Pizza

 

• 1/2 Pound sausage cooked and drained on paper towel
• 1 package crescent rolls
• 5 Eggs
• 1/4 Cup milk
• 1/4 Teaspoon dry mustard
• 1/4 Teaspoon pepper
• 1 1/2 Cups hash browns
• 1 1/2 Cups grated cheddar cheese

Preheat oven to 375 degrees. Grease an 8x8 or 9x9 pan. Unfold crescent rolls into strips and press together on bottom and sides. Whisk eggs, milk, mustard and pepper together. Sprinkle the sausage and potatoes, then the cheese on top of crescent rolls. Pour egg mixture over all. Sprinkle with parmesan cheese. Bake 40-45 minutes until no liquid in center.
Serves 9

Blair House Granola

1 1/2 Cups vegetable oil

1/2 Cup honey

2 Cups packed brown sugar

2 Teaspoons vanilla

1 Teaspoon salt

16 Cups regular rolled oats

2 Cups whole almonds

1 Cup sunflower seeds

1 Cup pumpkin seeds

1 Cup dried coconut

1 Cup white raisins

 

Heat oil, honey, sugar; add vanilla and salt. Mix remaining ingredients and pour oil mixture over and mix with your hand until evenly mixed. Spread on large baking sheets and bake at 325 degrees for about 15 minutes (stir often). When golden brown, remove and cool completely before storing. Makes about 20 cups. It freezes well in full airtight containers for up to 6 weeks.