It’s the perfect low carb brunch – sausage and eggs baked inside bell peppers. Delicious and very pretty! I usually use ground pork and spices, but you can make this even easier by using store-bought, clean-ingredients sausage. Click for the recipe
Delicious, high-protein breakfast recipes that will actually keep you full until lunchtime.
These delicious low carb pancakes are made with just three ingredients. They are REALLY good, in fact better than flour-based pancakes, and don’t just take my word for it – my carb-loving kids adored these low carb pancakes and asked for seconds.
One caveat: The batter is very thin, so you can’t just pour three mounds of the batter into a large skillet and fry three pancakes at a time, as you would with regular pancakes. The batter will spread. So either use two mini frying pans and cook one pancake at a time in each, or use a special pancake pan – I used this egg cooker pan, which makes perfect round eggs and also works great for thin-batter pancakes. Click for the recipe
I love hard boiled eggs. I love them plain, with just a sprinkle of salt and pepper. I love them topped with a variety of toppings – mayonnaise, mustard, sour cream, salsa, or hot sauce. Obviously, I love them deviled (who doesn’t?).
I make a dozen hard boiled eggs at least once a week, so we can always have one or two if we’re hungry between meals.
My latest egg discovery: hard boiled eggs halved and fried in butter until golden-brown. They come out so delightful: warm and buttery, soft yet crispy. Fried hard boiled eggs make a perfect snack, a great breakfast, and they are also very good for lunch or dinner, as a salad topping. Click for the recipe
Bacon and eggs breakfast cups are fun to make and even more fun to eat. They are pretty and festive, but since making them is relatively involved, they are suitable for a weekend breakfast or brunch. I find that the best way to make them is in 4-oz ramekins, same size as muffin cups but ceramic and so there’s far less risk of them sticking to the pan. Click for the recipe
Fluffy, vanilla-and-lemon-scented and not too sweet, this gluten free blueberry cake makes a wonderful summer dessert, and is wholesome enough to serve as an occasional breakfast. Click for the recipe
These gluten free Dutch babies are delicious. No need to sweeten the batter – simply serve with warm maple syrup or honey – a tablespoon per person is plenty. Whether to add berries is up to you – since the batter is not as absorbent as wheat flour batter, I find that the juices released by the blueberries make the pancakes slightly soggy. My own preference is to serve the berries as a side, but my kids love them baked into the pancakes. Click for the recipe
Creamed spinach baked eggs make a delicious, filling weekend breakfast or a tasty vegetarian lunch or dinner. Click for the recipe