Appetizers · Breakfast · Side Dishes

Breakfast Sausage Gravy

You’ll need:

2 packs Hormel original sausage links

1 tbsp butter melted

1/4 cup flour for thickening (if doing low card don’t add, use corn starch and only a tsp at time.)

4 cups 2% milk

2 tsp fresh ground black pepper

Salt to taste

In a large pan, cook sausage. Remove and drain grease. Chop sausage into mini bite size pieces. Then place back into pan. Add butter to center of pan and melt. Then sprinkle the flour evenly over top of butter and whisk. Stir and mix until all flour is mixed into sausage and butter. Then add milk 1 cup at a time stirring so you don’t get clumps. Bring to a boil and simmer on medium low for 5-7 minutes until it is to the thickness you like. (If using corn starch add into milk a little at a time and mix so it doesn’t clump before adding into sausage. Taste and add salt and pepper as needed. Perfect to make ahead and have on hand for the week for quick breakfast for the kids. Keep in refrigerator for up to 5 days. (For drop biscuit recipe search drop biscuits which goes perfect with this gravy. Or for low carb biscuits search low carb biscuits)

Appetizers · Breakfast · Dinner · Low Carb Dish · Low Carb treats · Side Dishes

Low Carb Biscuits

You’ll need:

1 1/2 cups Almond Flour

1/4 tsp salt (Small pinch)

1 tbsp baking powder

2 eggs

1/3 cup sour cream

4 tbsp melted butter

1/3 cup your choice shredded cheese ( I use either cheddar or mix)

1/2 ts garlic salt

1 tsp parsley

Mix dry ingredients together. Then add wet ingredients and mix well. take muffin tin spray with cooking spray, then drop dough into each slot only filling about 1/2 full. Bake in oven @400 degrees for 10-12 minutes or until top in golden brown. You can store these in a zip lock bag in the fridge for up to a week.

Appetizers · Breakfast · Chicken · Dinner

Drop Biscuits

You’ll need:

2 Cups all purpose flour

2 1/2 tsp baking powder

1/2 tsp salt (good 2 pinches)

1 tbsp white sugar

1/2 cup cold (chilled butter) diced

1 1/4 cup whole milk

Mix flour dry ingredients together. then cut in cold butter with knife or cutter until dough resembles crumbs. Then add milk a little at a time, stirring in between. (Don’t stir to much or overwork dough or it will be dense) Once mixed then drop dough by the spoonful onto baking sheet. Bake at 450 degrees for 12-15 minutes or until tops are nice and golden.



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Appetizers · Breakfast · Dinner · Dressings & Marinades · Low Carb Dish · Lunch · Salads & Blossom Bowls

Sheet Pan Eggs Benedict

You’ll need:

Bread (I used sour dough bread today) 5 slices to get my family fed! 😉

Olive oil for drizzling

1 tsp oregano 🌿

1 tsp basil

5 eggs

5 slices of ham

4 1/2 cups arugula

1 medium vine rip tomato sliced

1 avocado seeded and sliced

Salt to taste

To make sauce:

1 stick of unsalted butter (melted)

4 egg yolks

1 tbsp lemon juice

1/2 tsp salt

Whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened. Remove from heat, and add salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Heat oven to 425 degrees place sour dough onto pan and drizzle each slice with olive oil, oregano and basil. Add ham to pan and drizzle with olive oil. Crack 5 eggs into pan being carful not to break the yolks. Sprinkle eggs with salt. Place pan into pre heated oven for 3 minutes then flip the sour dough over so it gets crispy on both sides. Leave in until eggs are cooked to liking. I did another two minutes after I flipped then removed from oven.

For the California style eggs Benedict I washed my avocado then cut in half. Removed meat from inside with a spoon then sliced lengthwise. I also washed and sliced a vine ripe tomato.

To assemble take 1 slice of sour dough toast and place on to a plate. Then add arugula, tomatoes (add a little salt at this time to tomatoes if you would like) then add ham, egg and avocado! Top with hollandaise sauce and serve! Enjoy!!!

Appetizers · Breakfast · Low Carb treats · Sweet Treats

Almond & Coconut banana bread

You’ll need

3 rip banana mashed

3/4 cup almond flour

3/4 cup coconut flour

1/3 cup sugar substitute

1/2 cup brown sugar

1 tsp cinnamon

1/2 tsp nutmeg

1/8 tsp salt

1 tsp baking powder

4 large eggs

1/4 cup oil

1/3 cup walnuts

1/2 cup sugar free chocolate chips

First mash bananas in bowl. Add dry ingredients and mix well. Then add bananas and other wet ingredients. Mix until smooth. Last mix in nuts and chocolate chips.

Bake at 350 degrees for 45 minutes. Check with Roth pick to make sure cooked through then remove and cool! Slice and enjoy 😊

Appetizers · Breakfast · Dinner

Eggy biscuits

You’ll need:

2 cups flour

1 tbsp baking powder

1 tsp salt

3/4 cup milk

1 stick butter softened

Mix all ingredients together until formed into dough. In a muffin pan drop in about a tbsp worth of batter, fill pan with batter. In a bowl crack 14 eggs and 1 cup milk, salt/pepper to Taste. Then pour eggs over batter until each cup is filled to top of biscuit in cup. (this made 24 muffins for me) You can add any protein, veggies or cheese for toppings. Place into preheated oven @350 degrees and bake about 20-25 minutes until they have risen, eggs are cooked and a light golden brown. Let cool and store in plastic zip lock bags and use throughout the week. These freeze well so you can freeze for later use also. They are perfect for topping with sausage gravy, hollandaise sauce and using as the buns for quick on the go breakfast sandwiches! Enjoy

Breakfast · Low Carb treats · Sweet Treats

Almond flour Pancakes

You’ll need:

1 cup almond flour

1 tsp baking powder

3 large eggs

1 tsp vanilla extract

1/2 tsp cinnamon and a little more of you like cinnamon 😉

1 tsp sugar substitute

For toppings:

Almond slivers

Whipped cream

Sugar free syrup

Fresh raspberries

Mix all ingredients in a bowl until smooth and of pancake batter consistency. If it seems too thick add an extra egg. In warm skillet add butter and a tablespoon of mixture and spread evenly into pancake form. Flip and cook other side and remove and set onto plate, finish cooking the rest of batter in the same way. Add toppings as you wish and enjoy!!! 🙂

Appetizers · Breakfast · Dinner · Lunch

Chorizo & Eggs

You’ll need:

2- tubes chorizo

9 eggs

1/4 cup milk

Red onion chopped

Cilantro chopped

Fresco Caso cheese crumbled

Diced tomatoes

Jalapeños diced

Your choice of hot sauce (I used Cholula)

In a skilled cut open both tubes of chorizo and start to cook in pan. (About 5 minutes) in a bowl crack eggs and add milk whisk until fluffy. Once meat is loose and starting to cook add eggs and scramble until cooked through. Suave all veggies. For tortillas I buy the uncooked flour tortillas and then cook on stove top so they are fresh and warm. Assemble, wrap and add hot sauce! Enjoy!!

Makes 10-12 servings

Appetizers · Breakfast · Low Carb Dish · Lunch · Side Dishes

Sweet and savory Quiche

You’ll need

Pie pan

7 Large eggs

1/4 cup milk

Bacon crumbles (4-6 bacon slices)

1/2 cup cubes cheese (your pick)

8-10 blackberries

Salt (pinch)

First you will want to preheat oven to 350 degrees. In a bowl crack eggs and pour in milk and add pinch of salt. Mix well until the eggs look fluffy. Cook bacon and crumble into the bottom of pie pan. Add cheese and blackberries. Next pour over egg mix and place into oven for 30 mins or until eggs are cooked all the way through and top just starts to brown. (Give it a check at 20 mins and see how your cooking) 😉 then remove let cool 10 minutes. Sprinkle a few more bacon crumbles on top along with some chopped blackberries! You can top with fresh parsley to add some more color and freshness! Cut into slices and Enjoy! 😊