French Toast Roll Ups

A different type of french toast for breakfast. Or maybe a breakfasty appetizer to break from the norm.   These are them.   

 

Ingredients

8 slices white sandwich bread (the soft, fluffy type)

peanut butter, jelly, cream cheese, dulce de leche, cajeta or nutella

2 eggs

3 tablespoons milk

1/3 cup granulated sugar

1 heaping teaspoon ground cinnamon

butter, for greasing the skillet

maple syrup, for serving

 

 

Instructions

Trim the crust from the bread and flatten it out with a rolling pin.

Place about a teaspoon or 2 of your chosen filling an inch from one end of the bread spread out in a strip.

Roll the bread up and repeat until they're all filled.

In a shallow bowl whisk the eggs and milk until well combined.

In a separate bowl mix the sugar with the cinnamon.

In a skillet set over medium heat melt a tablespoon of butter.

Add the rolls to the egg turning to coat on all sides then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides.

Add butter to the pan as needed.

Add the hot rolls from the pan to the cinnamon sugar and roll until completely covered in sugar.

Serve with maple syrup for dunking.

Next time, I may not put any filling in at all and have the classic tasting french toast in a rollup form.  I also might try powdered sugar next time instead of cinnamon/sugar mix.

recipe adapted from the girl who ate everything

appetizer, breakfast, sweet,

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SCOTCH EGGS! (Gluten Free, Low Carb)

I found this recipe a couple places, both very similar to each other.  I ended up adapting from this one here. I changed it a little though, as I usually do.  

These were better than expected. Hubs really liked them.  And they are quite filling.  A burst of breakfast flavor.  mmm.  I brought one for lunch today. lol.  Im excited about it.

Serves: 6

Prep time: 15 mins

Cook time: 32 mins

Total time: 47 mins

Ingredients

• 6 pre hard boiled eggs ( cooled, peeled, and dry)
• 1 lb lean ground breakfast sausage
• 1 beaten egg
• 1 Tbsp gluten free Worcestershire sauce ( can be omitted)
• 2 tsp garlic powder
• ½ Tbsp Cajun seasoning mix
• ½ cup Parmesan cheese
• ¼ cup shredded mozzarella cheese (I used Monterrey Jack and a little Mexican blend)
• 1 tsp poultry seasoning (I used Johnny Seasoning Salt instead)
• ½ tsp salt
• ½ tsp black pepper

*if you dont care about carbs, you can throw in 1/4 - 1/2 cup panko or regular bread crumbs (like progresso or similar)

Instructions

1. Preheat oil in deep fryer to 365.
2. Put sausage in a bowl add: Worcestershire sauce, garlic powder, poultry seasoning, Cajun seasoning, and mozzarella cheese.
   
3. Mix it all together.
4. Then in a separate bowl beat an egg.
5. In another bowl mix: Parmesan cheese (and bread crumbs if you're using them), salt and pepper.
6. Now separate your meat mixture into 6 patties.
7. Place your cooled, peeled, and dry hard boiled egg on a meat mixture patty, and roll in hands around your egg until covered and ball shaped.  (this was a little difficult but it eventually comes together)
8. Dip and roll in egg wash mixture, Then roll in Parmesan mixture till covered.
   
9. Repeat with other eggs.
10. Deep fry a couple at a time for 5 minutes. 
11. Serve with favorite dipping sauce, hot sauce or Mustard.

If you don't want to deep fry you can bake at 400 for 30 minutes.

You can also pan fry in oil turning ever 2 or 3 minutes until golden brown.

Nutrition Information

Serving size: 1 egg Approx.
Nutrition info:
Calories: 241
Fat: 13
Carbohydrates: 3
Protein: 24








 

appetizer, breakfast, gluten free, low carb, sides,

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Jimmy Moore's uh-oh oopsie low-carb french toast

Been low carb for over a month now and I was craving some bready type food ... french toast would be perfect.  I stumbled on this here.  It was fabulous.  I halved the recipe when i made it though...so 3 eggs, 1 splenda, 1 dash of salt, you get the idea...


6 large eggs
2 packets of Splenda
2 dashes of salt
2 pinches of cream of tartar
1 8-ounce box of cream cheese
Cinnamon to taste
Sweetener to taste
Butter
Sugar-free pancake syrup
Whiped Topping

*I add 2 tbsp of ground flaxseed to mine

Preheat oven to 300 degrees.
In a bowl, mix the eggs, Splenda, salt, cream cheese, cream of tartar, cinnamon, and the sweetener of your choice (I used splenda, but any sweetener--besides SUGAR!--will do) together with a mixer until blended and creamy.

Spray a baking pan with non-stick spray and pour the mixture into the pan. Bake for about 30 minutes until it resembles a cake. Let cool for a few minutes and then cut into squares. Put desired amounts of butter, sugar-free pancake syrup, and whipped topping on top and ENJOY!

Serves 6-8 and the net carb counts per serving are around 4-6 grams.



breakfast, low carb,

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Hot Pumpkin Cereal (Low Carb, Gluten Free)

I've been on a low carb kick and in my search for low carb recipes I stumbled on some information about Flax Seed.  I had not idea how super healthy and how many benefits to adding flax seed to your diet.  I then researched recipes that use flax seed.  I then edited the recipes to make them even more low carb, cuz thats how I roll.  :)  The original recipes I've seen for this use Ricotta..which has significantly more carbs.  Kroger brand of heavy cream has 0.  yay  :)

This was really good.  Especially because I was really starting to miss cereal on my low carb diet. 

Please note that in my reading about flax seed, while its very healthy, introduce it into your diet in small doses.  A couple tablespoons a day.  If you have too much... lets just say it has a high fiber content and you may have to sprint to the restroom.   I found a low carb flax seed muffin recipe and it calls for 1/4 cup of flax seed meal... As tempted as I was to try it.. today is my first day trying flax seed and I don't think its wise to have that much.   Soon though. I miss muffins too.

  

General Information

Preparation: 10 minutes

Total Time: 10 minutes

2.6 Net Carbs (based on using 3 1g packets of Splenda)

Ingredients

• 4 Tbsp Heavy Cream
• 1 egg
• 1/4 C pumpkin puree'
• Pinch salt, cinnamon & nutmeg
• 1/4 tsp vanilla extract
• Low Carb Sweetener, to taste (Stevia, Splenda, etc.)
• Flavorings to taste (see possible additions below)
• 2 T flax seed meal

Preparation

This cooks on the stove. I usually find it goes fastest in a non-stick skillet.

1. Heat butter in a non stick skillet
2. Mix ingredients (except flax seed) in a bowl.
3. Sweeten to taste and add cinnamon and nutmeg if you want. I like to add a touch of Da Vinci's Sugar-Free Caramel Syrup.
4. Add to the skillet, stir while heating on medium heat. When it goes "grainy", that's the egg cooking. Stir in the flax seed meal at this point. Done when grainy and starts to stick, so pull it off a 30 seconds - 1 minute after adding flax seed.  Add more heave cream if you wish, fruits or other additions.

*Note, if you had fruit or other additions the carb count goes up (obviously).

Tips

• Freeze the rest of the pumpkin in an ice cube tray and transfer to zip-type bag. Then pop out as many as you want.

Possible additions & alternatives

• Additions that others have tried
• Butters: Peanut butter, almond butter or general butter
• Nuts: any nut you prefer (please ensure you are not allergic to any nuts)
• Spices: Touch of vanilla, cinnamon, ground ginger, freshly grated nutmeg
• Toppinngs: Some coconut milk - can use coconut milk instead of heavy cream as it keeps better
• Pumpkin replacements: blueberries and raspberries (not as low carb as pumpkin though)

Recipe adapted/changed from https://sites.google.com/site/diybodyhome/kitchen-foods/healthy-cereals/hot-pumpkin-cereal

breakfast, gluten free, healthy, low carb, quick,

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One Minute Flax Muffin (Low Carb, Gluten Free)

Alrighty.. I tried this last night.  First Flax Muffin I've ever had.  The flavor was good.  But the texture!  It felt like I was eating cardboard! Not a desirable texture to say the least. Still, when you cant have bread, this does the trick in a pinch.

1/4 cup flax seed meal
1/2 teaspoon baking powder
1 or 2 packets splenda
1 teaspoon cinnamon
1 egg
1 teaspoon oil

1 tbsp Sugar Free Hazelnut or Caramel syrup  or Sugar Fee Maple Syrup

(I sometimes add pumpkin puree)

(2.1 Net Carbs)

Directions:

Mix all ingredients in a coffee mug.

Microwave for 1 minute on high.

If using frozen berries, microwave for 1:30 on high.

Smooth on some butter and enjoy!

It will be moist at first, but as the muffin cools it goes away.

*Note, fruit will add more carbs.

Adapted from: http://www.food.com/recipe/one-minute-flax-muffin-low-carb-295649?oc=linkback

breakfast, gluten free, low carb, quick,

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Pancake Casserole

I saw this recipe at Ariane's Homemade Cravings and had to try it.  It was good.  It tastes kind of like moist french toast.  Kind of a custard feel to it.  Hubs and I liked it.  I made it with sausage and hashbrowns..  it was a breakfast dinner :) 

Servings: 4
Calories per serving: 335

2 eggs
2 cups milk
2 tablespoons butter, melted
1 cup flour
2 tablespoons sugar
4 tablespoons syrup, to serve

Preheat oven to 400 degrees.

In a medium bowl, beat the eggs together. Add the milk and butter, mix well. Combine the flour and sugar to the bowl and beat thoroughly. Pour into a greased 2.2 quart baking dish, it will be thin but it puffs up. Bake for 30 minutes. Serve with syrup.

breakfast, sweet,

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Chorizo and Eggs

Ingredients

Pork Chorizo
Eggs
Tortillas
Butter
Cheese (optional)

Cook your pork chorizo in a skillet on medium high.  Once cooked through add the eggs. Mix into a scramble.  Cook until eggs are done.

Heat your tortillas in the microwave for ten to fifteen seconds. Run a stick of butter along the middle of the tortilla, add a little cheese (if you want) add your chorizo eggs and wrap like a burrito.. 

*Low carb if you nix the tortilla or use a low carb tortilla.

breakfast, gluten free, low carb, mexican, pork, quick,

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