Breakfast

Delicious, high-protein breakfast recipes that will actually keep you full until lunchtime.

Gluten Free Muffins

These incredibly tasty gluten free muffins are light and fluffy. They are at least as good as “regular” muffins, and with 9 grams net carbs and 9 grams of protein per muffin, are a far better breakfast choice. Click for the recipe

Gluten Free Scones

These tender, delicious gluten-free scones make a wonderful weekend breakfast treat. These are for Mom – she’s been diagnosed with pre-diabetes and has been completely avoiding baked goods for a long time now. She and my dad will visit us soon, and as I was telling her about my experiments with low-carb baking, and how these baked goods do not affect my blood sugar the way bread does, she sheepishly asked, “Remember those amazing whole wheat scones you used to make that I loved so much? Maybe you can come up with a low-carb version of those?”

Needless to say, as soon as we hung up the phone, I was scouring the Internet for gluten free scones recipes. Several attempts yielded less-than-optimal results (edible, but not mom-or-blog-worthy), but this one is a keeper. Tender, sweet and chocolaty, these gluten free scones are almost as good as flour scones. Click for the recipe

Paleo Oatmeal

Obviously, this Paleo oatmeal is not made with oats, but it has a very similar texture. It’s a tasty, comforting breakfast porridge you can feel good about eating, and while the real thing is still better (in my opinion), this comes very close. Click for the recipe

chorizo omelet

This is, by far, my favorite omelet. The combination of caramelized onions, spicy chorizo and sharp cheddar is incredible. Now, this is not a small, dainty omelet. It’s a big, substantial, very satisfying omelet that will keep you full for several hours. Don’t serve it with toast! A sliced tomato or some berries are perfect and will balance out the richness of the omelet. Click for the recipe

Leftover Oatmeal Pancakes

These oatmeal pancakes are made with leftover cooked oatmeal. They are deliciously nutty and wholesome. I used cooked rolled oats, but I see no reason why steel cut oats won’t work just as well.

Serve these leftover oatmeal pancakes with maple syrup or a little honey – the batter is completely unsweetened, so they do require a topping. Click for the recipe

egg and sausage muffins

I love the convenience of these breakfast egg muffins! They are easy to make, easy to eat (on the go if you must) and taste great warm or at room temperature. But these breakfast egg muffins are not just a convenient, on-the-go breakfast or snack – they are delicious too.

You can make your own homemade sausage for this recipe, using any ground meat you prefer. Today I used beef, but pork will obviously work as well, and I can imagine that ground chicken, turkey or lamb would also be great in this recipe. You can absolutely make these breakfast egg muffins in advance, and briefly reheat in the microwave, covered, when ready to enjoy.

baked egg and sausage Click for the recipe

spinach scrambled eggs

This spinach scramble may not look like much, but it’s delicious. I’ve been making it regularly for over a year now, but I was reluctant to include it here because while egg scrambles are tasty, they are not very photogenic! Today I just decided to go ahead and publish it. It’s so good, I don’t want you guys to miss out. Click for the recipe