Breakfast Pizza

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Sometimes you just want comfort food! I know that is how I am, so I whipped up a Low Carb breakfast pizza!

Breakfast Pizza

4 eggs-Whipped

2 Tablespoons of Cashew Milk

Season to taste –

Salt-Pepper-Garlic powder-Stake Seasoning

Chop up desired Veggies – I used

Jalapeño Peppers-Mushrooms and Sausage

Cheese

Joseph’s Low-Carb Pita bread.

Mix eggs, milk and seasoning and cook in a skillet to create scrambled eggs. Prep your peta with layering the sausage and veggies, top peta with scrambled eggs and finish with lots of cheddar cheese.

bake at 350 for 10-15min or until cheese is all melty and delicious.

#simple

Breakfast Pizza

  • Servings: 2
  • Difficulty: easy
  • Print

Breakfast Pizza

IMG_0458

4 eggs-Whipped

2 Tablespoons of Cashew Milk

Season to taste –

Salt-Pepper-Garlic powder-Stake Seasoning

Chop up desired Veggies – I used

Jalapeño Peppers-Mushrooms and Sausage

Cheese

Joseph’s Low-Carb Pita bread.

Mix eggs, milk and seasoning and cook in a skillet to create scrambled eggs. Prep your peta with layering the sausage and veggies, top peta with scrambled eggs and finish with lots of cheddar cheese.

bake at 350 for 10-15min or until cheese is all melty and delicious.

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Chocolate Covered Doughnuts

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Chocolate Covered Doughnuts

Low-Carb l Sugar-Free

2/3 cup coconut flour
1/2 cup erythritol
1/2 tablespoon baking powder
1/2 teaspoon sea salt with iodine (regular salt works fine too)
1/2 cup melted butter
1/2 cup sour cream
4 tablespoons heavy cream
3 extra large eggs (if you do not use extra large eggs your batter may get chunky, you must add more liquids to help with this)
1/2 teaspoon vanilla
Mix dry together, then mix wet ingredients together, mix them all together. (If your batter is a little on the dry side don’t be afraid to add some water or more heavy cream, coconut flour can be tricky to bake with at first.)
Spoon batter into a doughnut pan. Make sure you coat your donut an with some coconut oil or butterBake at 350 for 15-20 minuets or until golden brown.
*The inspiration for the ingredients used for this recipe where created from this link-http://www.richmindemptypocket.com/2013/01/sour-cream-donuts.html
This wonderful person created the idea for these yummy things!
Dip in a low-carb ganache!
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Ganache
Melt baking chocolate in a bowl and slowly add equal portions heavy cream. Add vanilla and some sugar free sweetener to taste.  Dip each donut into the ganache and let cool.

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Enjoy!

Chocolate Covered Doughnuts

  • Servings: 3 Dozen
  • Difficulty: Medium
  • Print

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Low-Carb l Sugar-Free

2/3 cup coconut flour
1/2 cup erythritol
1/2 tablespoon baking powder
1/2 teaspoon sea salt with iodine (regular salt works fine too)
1/2 cup melted butter
1/2 cup sour cream
4 tablespoons heavy cream
3 extra large eggs (if you do not use extra large eggs your batter may get chunky, you must add more liquids to help with this)
1/2 teaspoon vanilla
Mix dry together, then mix wet ingredients together, mix them all together. (If your batter is a little on the dry side don’t be afraid to add some water or more heavy cream, coconut flour can be tricky to bake with at first.)
Spoon batter into a doughnut pan. Make sure you coat your donut an with some coconut oil or butterBake at 350 for 15-20 minuets or until golden brown.
Ganache
Melt baking chocolate in a bowl and slowly add equal portions heavy cream. Add vanilla and some sugar free sweetener to taste.  Dip each donut into the ganache and let cool.

#breakfastdoneright

#breakfastdoneright

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Biscuits and Jam

Sometimes you just need breakfast comfort food! I am so thankful for the Trim Healthy Mama biscuit recipe!

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Whip up a batch of your favorite THM Biscuits and enjoy with my Sugar Free Refrigerator Berry Jam!

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Simple Jam

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Sugar Free Berry Jam

Sugar Free Refrigerator Berry Jam

2 Cups of barry’s (i used strawberry’s and blackberries)

3 Tablespoons of Stevia Sugar Blend

2 Tablespoons of Chia Seeds

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Process all ingredients in a blender and refrigerate over night.

Makes 2 Cups

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Breakfast Egg Pucks

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I am always on the go, especially during the week! these little guys are amazing!!!! and super fast to make!

Breakfast Egg Pucks

12 Slices of Ham

8 Eggs

2 Tablespoons of Cashew Milk (I used Cashew Milk, you can use what ever milk works for you)

Seasoning:

– Salt, Pepper, Garlic Powder, and Onion Powder.

1 Cup of Cheddar Cheese

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Take sliced ham and lay inside the bottom of the muffin pan to form a cup

Whip  eggs, a bit of almond milk, salt, pepper garlic powder and onion powder.

Fill ham filled muffin cups with eggs and top with cheese.

Back at 350 for 10-15 minutes.

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#breakfastdoneright