Egg Wave

 DAVE'S EGG WAVE

Grease the egg wave

Add 2 eggs beaten

Add cheese

Microwave for 90 seconds

Keto Egg Cups

 

9 Keto Egg Cups

9 Keto Egg Cups are the perfect easy make-ahead breakfast for on the go. Best of all, they are packed with protein and so convenient for busy mornings, weekend or holiday brunch!

 Course Breakfast

 Cuisine American

 Keyword breakfast, egg cups, eggs, keto, low carb

 Prep Time 5 minutes

 Cook Time 15 minutes

 Total Time 20 minutes

 Servings 12

 Calories 94 kcal

 Author Kelly

Ingredients

Ingredients

BREAKFAST EGG MUFFINS - START WITH THIS BASE FOR ALL FLAVORS FIRST:

• 10 large eggs
• 1 - 1 1/2 teaspoons sea salt or to taste
• 1/4 - 1/2 teaspoon black pepper or to taste

Broccoli and Cheddar Cheese

• 1/2 tsp dried thyme
• 1/2 tsp garlic powder
• 1 1/2 cups broccoli steamed and chopped (or frozen and thawed)
• 2/3 cup grated cheddar cheese plus more for topping

Buffalo Chicken

• 1/3 cup Buffalo Sauce I used Frank's
• 1/3 cup chopped green onions
• 1 cup chopped cooked or rotisserie chicken

Ham and Cheddar Cheese

• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 tsp dried mustard or Dijon Mustard optional
• 2/3 cup grated cheddar cheese plus more for topping
• 3/4 cup chopped cooked or deli ham

Kimchi

• 1/2 teaspoon toasted sesame oil
• 1/3 cup finely chopped kimchi
• 1/4 cup diced red peppers
• 1/3 cup crumbled cooked bacon optional

Jalapeño Popper

• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 3-4 Jalapeño peppers de-seeded and chopped, plus round slices for topping (if desired)
• 1/3 cup softened cream cheese
• 1/2 cup grated cheddar cheese
• 1/3 cup cooked crumbled bacon

Mushroom, Pepper and Spinach

• 1/2 tsp smoked paprika
• 1/4 tsp chili powder optional or to taste
• 1 cup chopped mushrooms white button or cremini
• 1/2 cup diced green bell peppers
• 1 cup chopped spinach
• 1/4 cup diced cooked sausage optional

Spinach and Cheese

• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 2 cups chopped spinach
• 1 1/2 cups grated Parmesan cheese plus more for topping

Sun-Dried Tomato, Parmesan and Spinach

• 1/3 cup 1/2 sun dried tomatoes soaked in very warm water until tender and chopped (discard soaking water)
• 3/4 cup chopped spinach
• 1/4 cup loosely packed chopped fresh basil
• 1 cup grated Parmesan cheese plus more for topping

Tomato, Spinach and Parmesan

• 1/2 tso garlic powder
• 3/4 tsp Italian seasoning
• 1 cup diced ripe tomatoes
• 1 cup chopped spinach
• 3/4 cup grated Parmesan cheese plus more for topping

Instructions

Instructions

START WITH THIS BASE RECIPE FOR ALL BREAKFAST EGG MUFFINS:

1. Preheat oven to 400 F. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside.
2. In a large 4 cup measuring cup or mixing bowl, crack in eggs and whisk together with salt and black pepper.

Broccoli and Cheddar

1. Whisk in garlic powder and thyme until combined. Stir in broccoli and cheddar. Divide evenly into muffin tins1 filling each about 2/3 full.
2. Sprinkle with more cheddar if desired. Bake in preheated oven for 12-15 minutes, or until set.

Buffalo Chicken

1. Whisk in garlic powder and buffalo sauce until combined. Stir in green onions. Divide evenly into muffin cups filling each about 2/3 full.
2. Use a spoon to evenly distribute chicken into muffin cups (about 2-3 tablespoons each). Bake in preheated oven for 12-15 minutes, or until set. Serve with a drizzle of buffalo sauce if desired.

Ham and Cheddar

1. Whisk in garlic powder and onion powder until combined. Stir in ham and cheddar cheese. Divide evenly into muffin cups filling each about 2/3 full.
2. Top with more ham and cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.

Kimchi

1. Whisk in sesame oil until combined. Stir in kimchi, cheese and bacon (if using). Divide evenly into muffin cups filling each about 2/3 full.
2. Top with more chopped kimchi & bacon if desired. Bake in preheated oven for 12-15 minutes, or until set.

Jalapeño Popper

1. Whisk in garlic powder, onion powder and cream cheese until combined. Stir in cheddar cheese, chopped jalapeño and bacon. Divide evenly into muffin cups filling each about 2/3 full.
2. Place 1 round jalapeño slice on top in each muffin cup, if desired. Bake in preheated oven for 12-15 minutes, or until set.

Mushroom, Green Pepper and Spinach

1. Whisk in Italian seasoning until combined. Stir in mushrooms, peppers and spinach (Add sausage if using). Divide evenly into muffin cups filling each about 2/3 full.
2. Bake in preheated oven for 12-15 minutes, or until set.

Spinach and Cheese

1. Whisk in garlic powder and basil until combined. Stir in spinach and cheese. Divide evenly into muffin cups filling each about 2/3 full.
2. Sprinkle with more cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.

Sun-Dried Tomato, Parmesan and Spinach

1. Stir in sun-dried tomatoes, spinach, basil and cheese. Divide evenly into muffin cups filling each about 2/3 full.
2. Sprinkle with more cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.

Tomato, Spinach & Cheese

1. Whisk in garlic powder and Italian seasonings until combined. Stir in tomatoes, spinach and cheese. Divide evenly into muffin cups filling each about 2/3 full.
2. Sprinkle with more cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.

GRITS

Heat and soak the grits. Place 4 cups water, 1 1/2 cups grits, 2 dried bay leaves, and 1/2 teaspoon kosher salt in a large pot or Dutch oven and bring to a boil over high heat. Immediately remove from the heat, cover, and set aside for 15 minutes. Meanwhile, prepare the butter and cheese. Prepare the butter and cheese. Cut 8 tablespoons unsalted butter into 8 pieces and grate until you have 1/2 cup Parmesan cheese. Boil the grits. Uncover and return the grits to a boil over medium-high heat. Cook, stirring regularly with a whisk and scraping the bottom to prevent clumping or burning, for 20 to 25 minutes. Finish the grits. The grits are ready when most of the water is absorbed and the grits are al dente (tender with a toothsome bite). Remove from the heat. Remove and discard the bay leaves. Stir in the butter, cheese, and 1 cup heavy cream just before serving. **Soak your grits before cooking. This is a tip I learned from Southern chef Sean Brock. When you soak your grits overnight, they cook faster and taste creamier, but since a grits craving can be swift and without warning, you can also do a quick soak of stone-ground grits by bringing the grits and water to a boil, removing them from the heat, covering the pot, and resting them for anywhere between 20 minutes and one hour. You’ll then finish cooking them slowly on the stovetop. **Finish with cream, butter, and cheese. Some folks say that Southern grits are always cooked with milk, but my husband’s 89-year-old grandmother, MawMaw Beattie, taught me that it is much better to cook your grits in water and finish them with cream, butter, and milk. She started doing this to make leftovers easier to reheat — she didn’t have to worry about burning the milk-cooked grits, and she could loosen the cold grits with the cream and butter. The taste of grits finished with cream is divine, and you get to avoid the cooked-milk flavor of other methods. Serving Southern Grits We always add cheese to our grits for serving — either Parmesan or sharp cheddar — but you can certainly skip this altogether and still have Southern grits! We often eat these grits as-is for breakfast (or topped with a fried egg or crumbled sausage). But they also make a delicious bed for beans or sautéed greens, and are a welcome side for weeknight dinners and holidays, too. 4 cups water 1 1/2 cups stone-ground corn grits, such as Anson Mills 2 dried bay leaves 1/2 teaspoon kosher salt 8 tablespoons (1 stick) unsalted butter 2 ounces Parmesan cheese 1 cup heavy cream

Low Fat High Fiber Blueberry Muffins

INGREDIENTS 1 1⁄2 cups oat bran 1 cup nonfat milk 1⁄2 cup unsweetened applesauce 1 egg 1/2 cup brown sugar 1⁄2 teaspoon vanilla extract 1⁄2 cup all-purpose flour 1⁄2 cup whole wheat flour 1 teaspoon baking soda 1 teaspoon baking powder 1⁄2 teaspoon salt 1 cup blueberries (can add chopped apple.) DIRECTIONS Preheat oven to 375 degrees. Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes. In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups. Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped. https://www.food.com/recipe/low-fat-high-fiber-blueberry-bran-muffins-205891

Air Fryer Breakfast Bombs

 https://fabulesslyfrugal.com/recipes/air-fryer-breakfast-bomb/

• 1 can of Biscuits
• 2 eggs
• 4 bacon strips
• ⅔ cup shredded cheddar cheese

Egg Wash

• 1 egg
• 1 tablespoon water

INSTRUCTIONS

• Cook the bacon in the air fryer. Rip up a slice of bread and place it at the bottom of the air fryer basket (this helps absorb the excess grease so that the air fryer won’t start smoking). Place the bacon in the air fryer basket, it is okay if they slightly overlap. Cook at 350˚F/177˚C for about 10 minutes, or until bacon reaches desired crispiness.
• While the bacon cooks, scramble the eggs on the stove top. Once the eggs are fully cooked, but still moist. Crumble the bacon into the eggs. Remove the bacon and eggs from the heat.
• Take a biscuit and cut it in half. With half of the biscuit, form a little bowl and add a tablespoon or so of the bacon and egg mixture. Top with shredded cheese and any other breakfast toppings. Take the other half of the biscuit and place it on top of the bowl. Pinch the seams together to close the breakfast bomb. Repeat this for the remaining amount of biscuits.
• Whisk together the egg and water to make an egg wash
• Place a piece of parchment paper in the air fryer basket and lightly spray the top. Place each breakfast bomb inside the air fryer basket and lightly brush with the egg wash.
• Cook at 320˚F/160˚C for 8 minutes. Flip the bombs, and cook for an additional 2-4 minutes, or until the tops are fully cooked and golden brown.
• Remove from the air fryer basket and enjoy!

French Toast Casserole

 INGREDIENTS

For the casserole:

• 1 large loaf good-quality French loaf, sourdough, ciabatta, or challah (enough to yield 10 cups of chunks of bread)
• 1/2 cup (45g) chopped pecans
• 5 large eggs
• 1 1/2 cups whole milk
• 1/4 cup (50g) granulated sugar
• Zest from one medium orange (optional)
• 1/2 teaspoons ground cinnamon
• 1/4 teaspoon salt

For the topping:

• 4 tablespoons unsalted butter, melted
• 3 tablespoons (40g) dark brown sugar
• 1 teaspoon ground cinnamon
• Pinch of salt

Optional toppings for serving:

• Dried cranberries
• Powdered sugar
• Maple syrup
• 
  

1 Preheat the oven to 375F (190C). Place an oven rack in the center position.

2 Slice the bread into 1-inch slices and then cut them into 1-inch cubes. You can also tear the bread apart with your hands. Leave the crusts on.

3 Layer the bread and pecans in a baking dish: Lightly grease a 2-quart (if you want thicker slices) or 3-quart baking dish (if you want thinner slices) with cooking spray or butter. Add enough bread cubes to cover the bottom. Sprinkle a few tablespoons of pecans on top. Continue layering the bread chunks and pecans.

4 Prepare and add the custard: In a small bowl, whisk the eggs together. Add the milk, sugar, orange zest, 1/2 teaspoon of cinnamon, and salt, and mix well. Pour the egg and milk mixture evenly over all the bread chunks. (I found it easier to pour the mixture into a large measuring cup with a spout first before pouring the mixture over the bread.)

At this point, the casserole can be baked right away, or covered and refrigerated overnight.

5 Drizzle with topping: In another bowl, mix the melted butter with the brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Using a spoon, drizzle the mixture evenly over all the bread chunks.

6 Bake the casserole for 35 to 45 minutes. I baked mine for about 38 minutes. Leave the casserole in the oven longer if you want the chunks of bread on the top to be more brown and crunchier.

7 Remove the casserole from the oven and let it cool for about 10 minutes before serving. Sprinkle dried cranberries and dust powdered sugar on top, if you like. Serve with maple syrup at the table.

Blueberry Pancake Sausage On A Stick

 https://thesaltymarshmallow.com/pancake-on-a-stick/

Ingredients

• ▢1 12- oz Package Breakfast Sausage Links
• ▢3 cups Boxed Pancake Mix
• ▢½ cup Granulated Sugar
• ▢2 teaspoons Cinnamon
• ▢1 48- oz bottle Vegetable or Canola Oil
• ▢14 Skewer/Cake pop sticks

Instructions

• Cook the sausage links according to package directions until cooked through. Remove from the pan to a paper towel lined plate until cool enough to handle.
• In the meantime, make the pancake batter according to the instructions on your box. Set aside
• Heat the oil in a large, deep, heavy bottomed pot over medium heat until hot.*
• Once the sausages have cooled, skewer the sausages ¾ of the way through.
• Dip the sausage into the pancake batter and coat completely.
• Let a little bit of the batter drip off, but not too much.
• Carefully drop the entire corn dog plus the stick into the oil and fry for about 1 ½ minutes or until golden brown, turning with tongs to cook on all sides. Fry only three corndogs at a time to keep the oil hot.
• Remove from the oil and place the corndogs on a plate with a paper towel or over a cooling rack.
• Repeat the process until all of the corndogs have been cooked.
• In the meantime, whisk together the sugar and cinnamon.
• Once cooked, roll the corndogs in the sugar mixture to coat.
• Serve with whipped topping, syrup and fresh fruit!

Notes

*To test the oil, use the end of a wooden spoon or a chopstick, or drop a bit of the batter into the oil and see if it cooks immediately.

Freezer instructions:Let the corndogs cool completely, then freeze in a freezer safe Ziploc bag.To heat in the microwave: wrap a damp paper towel around the corndog and heat for about two minutes.