Before I shut down my computer for a few days, I wanted to throw out a few ideas for your Christmas morn breakfast/brunch that will be low in carbs for you... these even tickle Santa's tum tum!
Crustless Quiche
| 4 oz |
Bacon |
| 1/2 |
Yellow onion |
| 6 |
Eggs |
| 3/4 cup |
Cream |
| 2 boxes (10 oz |
Each) frozen broccoli or spinach |
| 1/2 pound |
Shredded cheese |
| 1/2 t |
Salt |
| 1/4 t |
Pepper |
Preparation
Heat oven to 350
Butter a 10" tart pan or 9" deep pie plate, or muffin tin.
in large skillet over medium heat cook bacon until crisp. drain on paper towels; coarsely chop.
Remove all but 1 T bacon dripping from skillet. Add onion and cook minutes until softened but not brown.
In large bowl combine eggs, cream, broccoli, cheese, salt and pepper. Stir in bacon and onion.
Pour mixture in prepare pan. Bake 1 hour and 15 minutes (tenting with foil if necessary to prevent over browning) or until a knife inserted in center comes out clean. Cool 5 minutes before cutting or removing from pan.
| 322 |
Calories |
| 26 g |
Total Fat |
| 14 g |
Saturated Fat |
| 2 g |
Polyunsaturated Fat |
| 5 g |
Carbohydrates |
| 16 g |
Protein |
| 377 RE |
Vitamin A |
| 31 mg |
Vitamin C |
| 278 mg |
Calcium |
| 487 mg |
Sodium |
| 1 mg |
Iron |
| 2 g |
Fiber |
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Crustless Salmon & Broccoli Quiche
by the Editors of Easy Home Cooking Magazine
Yield: Makes 2 servings
Ingredients:
3/4 cup cholesterol-free egg substitute
1/4 cup chopped green onions
1/4 cup plain fat-free yogurt
2 teaspoons all-purpose flour
1 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon black pepper
3/4 cup frozen broccoli florets, thawed and drained
1/3 cup (3 ounces) drained and flaked water-packed boneless, skinless canned salmon
2 tablespoons grated Parmesan cheese
1 plum tomato, thinly sliced
1/4 cup fresh bread crumbs
Preparation:
1. Preheat oven to 375°F. Spray 6-cup rectangular casserole or 9-inch pie plate with nonstick cooking spray.
2. Combine egg substitute, green onions, yogurt, flour, basil, salt and pepper in medium bowl until well blended. Stir in broccoli, salmon and cheese. Spread evenly in prepared casserole. Top with tomato slices. Sprinkle bread crumbs over top.
3. Bake, uncovered, 20 to 25 minutes or until knife inserted into center comes out clean. Let stand 5 minutes. Cut in half before serving.
Nutritional Information:
| Serving Size: 1/2 of quiche |
| Fiber |
5 g |
| Carbohydrate |
20 g |
| Cholesterol |
25 mg |
| Saturated Fat |
2 g |
| Total Fat |
6 g |
| Calories from Fat |
22 % |
| Calories |
227 |
| Protein |
25 g |
| Sodium |
717 mg |
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Low-Carb French Tortilla Toast
(1 serving)
- 2 whole-wheat or low-carb tortillas -- cut in 1/4ths like a pizza
- 2 eggs
- 1 teaspoon cinnamon
- 1 teaspoon water
- 1 packet of Splenda (or other sugar alternative)
- 1 teaspoon butter (for frying)
This recipe has roughly 7 grams of carbs.
Beat eggs with water until frothy. Mix in cinnamon and sugar alternative. Melt butter on a skillet set at slightly higher than medium heat. Cooking surface is ready when a drop of water will dance.
Dip the tortillas pieces in egg mixture and fry until both sides are golden brown.
Serve with butter and a low-carb store bought syrup. Or for an interesting low-carb topping, mix 1 Tablespoon of sugar-free jam with 1 and 1/2 Tablespoons water and microwave for 45 seconds.
Source: MrBreakfast.com
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Low-Carb Breakfast Burritos
(4 servings)
- 8 eggs -- beaten
- 4 whole wheat tortillas
- 1/2 cup grated cheddar cheese
- 3 green onions -- chopped
- 1 4-oz can on green chiles -- drained and chopped
- 1 small tomato -- diced
- 2 Tablespoons cilantro
- 1 Tablespoon canola oil
- salt and pepper to taste
This recipe has roughly 15 grams of carbs.
Place tortillas between two damp paper towels and microwave for 20 seconds. This makes them softer and easier to roll.
In a medium skillet on medium heat, heat the canola oil. Add onions, chiles, tomato, salt and pepper (if desired) and sauté for 3 minutes. Add beaten eggs to mixture in the skillet and continue to stir and coo****il eggs are fully set.
Divide eggs mixture among the tortillas -- top mixture with a generous pinch of cilantro and 2 Tablespoons cheese per burrito. Roll up tortillas and microwave and additional 30 seconds. Top warm burritos with any remaining cheese.
Source: MrBreakfast.com
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Cream Cheese Spinach Omelet
(1 serving)
- 2 oz cream cheese
- 2 eggs
- 1/4 cup chopped fresh spinach leaves
- 1/4 teaspoon toasted sesame seed oil
In a bowl, mix together cream cheese and spinach. In a separate bowl, beat 2 eggs. Brush sesame seed oil on the bottom of a frying pan. Preheat pan on medium heat, pour in eggs. Coo****il able to flip egg. Spread cream cheese mixture onto cooked side of egg. Wait 30 seconds to ensure the other side of the egg is cooked, fold in half, wait 1 minute to melt cream cheese mixture. Remove from heat, serve.
Source: MrBreakfast.com
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Vegetable Frittata
(4 servings)
- 2 tablespoons margarine
- 1 bag (16 ounces) frozen Mixture Broccoli Corn and Red Pepper
- 1 1/2 cups liquid egg substitute
- 1/2 cup water
- 1 tablespoon Tabasco pepper sauce
- 3/4 teaspoon salt
Melt margarine in 12-inch non-stick skillet over medium heat. Add vegetables; cook and stir 3 minutes.
Lightly beat eggs, water, Tabasco sauce and salt.
Pour egg mixture over vegetables in skillet. Cover and cook 10 to 15 minutes or until eggs are set.
To serve, cut into wedges.
Source: MrBreakfast.com
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