Vegetable Breakfast Burrito

Need to use some of those vegetables in your refrigerator? Saute them in a little avocado oil, throw in some cheese and eggs and wrap it in flour tortilla and serve it with your favorite salsa.

I like to use wheat low carb tortillas.

Vegetable Breakfast Burrito
Makes 2 servings
Here are the Ingredients:
  • 2 large eggs, whisked with 1 tablespoon of water
  • 1/4 cup red onion, sliced
  • 1/4 cup red bell pepper, chopped
  • 1/2 cup crimini mushrooms, sliced
  • 1 large green onion, diced
  • 1/4 cup zucchini, diced
  • 1/4 cup Monterey jack cheese, shredded
  • 1/4 cup cheddar cheese, shredded
  • 2 tablespoons avocado oil, or your favorite oil
  • salt & pepper to taste
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon cumin
  • salsa, see recipe
  • 2 large flour tortillas, warmed
Heat oil over medium high heat in a medium frying pan. Add vegetables and spices and saute until cooked. Add eggs and scramble until cooked. Top with the shredded cheese, cover and remove from heat. Place ingredients in a warm tortilla. Fold sides inward and roll tortilla from the front and roll until closed. Cut in half with flap side down. Serve with salsa.

Blueberry Muffins with a Cinnamon Crumble

You have to give these amazing blueberry muffins with a yummy cinnamon crumble on top a try.

Serve this with some cold milk or a nice cup of tea or coffee.

Blueberry Muffins with a Cinnamon Crumble
Here are the Ingredients:
  • 1 1 /2 cups all purpose flour           1/3 cup flour
  • 3/4 cup sugar                                    1/2 cup sugar
  • 2 teaspoons baking powder           1 teaspoon cinnamon           
  • 1/2 teaspoon salt                              1/4 cup cold butter, cubed
  • 1 egg
  • milk
  • 1/3 cup vegetable oil
  • 1 cup blueberries, frozen thawed or fresh
Preheat oven at 400 degrees
Combine flour, sugar, baking powder and salt in a medium bowl. Pour vegetable oil into a measuring cup, add an egg, and fill with milk until it measures 1 cup. Pour into flour mixture and stir until blended. Carefully fold in blueberries.  Line muffin pan with baking cups and fill to the rim with blueberry mixture. Combine flour, sugar, cinnamon, and butter and mix with a fork until small crumbles are formed. Sprinkle the muffin mixture with crumble until covered. Bake for 25 minutes. Allow to cool before removing from muffin pan. Enjoy

Strawberry Lemon Muffins

Farm fresh strawberries are abundant this time of year! This is a perfect way to make use of them.

Perfect no matter the size!

Strawberry Lemon Muffins
Here are the Ingredients:
  • 2 1/2 cups (self-rising) flour
  • 1 1/4 cups sugar, divided
  • 8 ounces sour cream
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice, fresh squeezed
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, room temp beaten
  • 1 1/2 cup fresh strawberries, diced fine
Preheat oven 400 degrees
In a large bowl, combine flour and sugar and mix well and set aside. In a medium bowl combine sour cream, lemon zest, lemon juice, butter, and eggs until blended. Make a well in the flour mixture and pour in sour cream mixture until all ingredients are mixed and moistened. Gently fold in strawberries into batter. Fill slightly greased muffin pans (12 total, or 8 and 12 mini muffins) 3/4 full and sprinkle with remainder 1/4 cup sugar. Bake for 18 minutes or until golden. Check center with toothpick. If clean remove from oven and allow to cool on wire rack. Enjoy with a smear of cream cheese.

Mini Frittatas

I think my favorite meal has to be breakfast.
Broccoli, egg, and cheese marry well together in this wonderful little bite.
  • 4 large eggs
  • 1 cup broccoli tops, finely chopped into small chunks
  • 1/4 cup fresh Parmesan, grated
  • 4 tablespoons cream
  • 1 tablespoon water, makes eggs fluffier
  • salt, to taste
  • non stick mini muffin pan
Preheat oven to 350 degrees
Take eggs, cream, water and salt and whisk together. Add broccoli and cheese and mix well. Fill muffin pan almost to the top with egg mixture. Bake in oven for 15 minutes. Let stand for 2 minutes and carefully remove from pan. Serve immediately.

Stuffed Buckwheat Pancake

Breakfast all rolled into one amazing buckwheat pancake.

Stuffed Buckwheat Pancake
Here are the Ingredients:
  • Buckwheat pancake mix, follow package directions
  • 1 large egg, scrambled (with teaspoon of water)
  • 1 thick slice bacon, cut into lardons
  • 2 scallions, diced
  • 2 tablespoons sugar free syrup
  • salt and pepper to taste
Prepare the pancake mix and cook in a rectangular shape. Scramble egg with diced scallions. Cook bacon lardons until crispy. Place all ingredients into cooked pancake and fold over. Pour syrup over the top and serve.
595 Cal, 25 g Fat, 65 g Carbs, 23 g Prot

Open Faced Southwest Omelet

I wanted to make an omelet that cooked mainly from steam and with no flipping or folding necessary. All you need is a small non stick skillet and a lid.

Open Faced Southwest Omelet
Here are the Ingredients:
  • 1 egg
  • 2/3 cup ultimate southwest blend frozen vegetables, thawed (Birds Eye)
  • pinch of salt and pepper
  • 0.5 oz of medium cheddar cheese, shredded
  • Pam, light spray
  • 5″ nonstick skillet
Scramble egg and add vegetables and salt and pepper. Pour into pan and cook and cover for 8 minutes on low or until eggs are cooked completely. Turn of heat and sprinkle with cheese. cover until melted. Enjoy.

289 Cal, 15 g Fat, 24 g Carbs, 15 g Prot

Breadless Eggs Florentine with Bacon Flavored Chips

This is a low calorie twist on your typical Eggs Florentine. Bread isn’t always necessary, but if you want the muffin that’s an easy adjustment by toasting one and placing it underneath your ingredients.

Breadless Eggs Florentine with Bacon Flavored Chips
Here are the Ingredients:
  • 2 egg, poached
  • 3 cups spinach, raw, sauteed (should yield 1 cup cooked)
  • 2 teaspoons white vinegar
  • 1 teaspoon bacon flavored chips
  • 6 dashes Tobasco sauce
  • pinch of salt and pepper
  • slotted spoon
Bring water and vinegar to a boil and slowly lower in egg. Turn off burner and slowly gather egg whites together with yoke. Place lid on top and let stand covered for 4 minutes. Meanwhile, saute spinach in oil until cooked through. Put spinach on plate and place egg and bacon bits on top. Sprinkle with salt and pepper and dashes of Tobasco. Enjoy.

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