Category: Breakfast

Ingredients

• 4 oz cream cheese
• 2 large eggs
• 1 pat butter
• 1/2 tsp cinnamon
• 1 dash salt
• 1 tbsp ground flax seed
• 3 packets Splenda

Directions

1. In a small bowl, beat egg white with electric mixer until stiff peaks appear. Set aside.
2. In a large bowl, beat cream cheese until smooth.
3. Beat egg yolks, sweetener, cinnamon, salt and flaxseed meal into cream cheese.
4. Fold in the egg whites.
5. Heat large heavy fry pan over medium low heat. Grease lightly with butter.
6. Form pancakes using about 1/4 cup of the batter for each pancake. Cook until golden brown, about 2-3 minutes on each side. Don’t rush – if the temperature is too high, the butter will burn.

Ingredients:

• 9-10 eggs
• 1/2 cup cream
• 1/2 cup shredded cheese (swiss/gruyere)
• 1 cup sausage crumbles
• 1 tsp dried chives
• 1 tsp salt
• 1/4 tsp pepper

Instructions:

1. place 1 cup water in 6quart instant pot
2. whisk eggs in bowl
3. whisk together egg with cream, salt, pepper, and chives
4. place sausage and cheese into 14 egg molds
5. spoon in egg mixture into each cup equally; quick stir each egg cup
6. add egg molds into trivet tray with silicone lids loosely fit; also have egg molds offset in trivet
7. cook manually on high for 14 mins; natural release for 5 mins
8. quick release; then invert egg molds onto plates
9. can be frozen and reheated

TO FREEZE:

1. Place egg bites, not touching, on parchment-lined baking sheet and place in freezer for minimum of 1 hour, up to 4 hours.
2. Once frozen, remove egg bites from tray and place into freezer storage bag.
3. Label and date, then place bag back into freezer.

TO REHEAT:

1. From thawed, microwave for 30 seconds.
2. From frozen, microwave for 1 1/2 to 2 minutes.

https://www.makeaheadmealmom.com/bacon-cheddar-egg-bites-keto/

Ingredients

• 4 Eggs
• 3 Tbsp Oil
• 1/4 cup Half n Half
• 1/4 cup Coconut flour
• 1 Tbsp Splenda
• 1/4 tsp Sea Salt
• 1/4 tsp baking powder

Instructions

1. Preheat a skillet to medium or medium-high heat.
2. In a large bowl whisk together eggs, oil and cream until well combined.
3. In a separate bowl sift coconut flour, splenda, salt and baking powder.
4. Add dry to wet and thoroughly mix until there are no lumps.
5. Ladle 1/4 cup batter per pancake onto a hot skillet. Cook until bubbles begin to form on the top, about 4 minutes, then flip and cook on the second side.

https://www.bobsredmill.com/recipes/how-to-make/coconut-flour-pancakes/

Ingredients:

• 2 eggs
• 2 oz cheese
• 2 Tbsp Cream
• salt and pepper

Chop cheese finely whisk ingredients in small microwaveable bowl. microwave on high for 1-1/2 minute, stir and microwave for another 30 sec.

• 6 eggs
• cheese (Swiss, Gruyere or cheddar)
• ½ cup cream
• chopped chives (or small amount of finely sliced onion)

Mix eggs, cream, chives, salt and pepper in bowl (if using onions, sauté them in butter in large frying pan). Apply medium heat to large frying pan, melt some butter and pour in egg mixture. Place cheese slices on top. Cook over low heat for a couple of minutes. Place under broiler until golden brown. Slide from pan to cutting board and cut into wedges for serving.

Leftovers can be kept in fridge and reheated in microwave. Serve with bacon, sliced tomato and Duke’s mayonnaise. Goes well with Franks Hot Sauce.

Servings: 12 pancakes

Ingredients
1/2 cup coconut flour
3 tbsp Swerve Sweetener
1/2 tsp baking powder
1/2 tsp salt
6 large eggs
1/4 cup butter melted
1/2 tsp vanilla extract
3/4 cup sparkling water (or regular water)
Additional butter or oil for the pan

Instructions
Preheat oven to 200F.
In a large bowl, whisk together coconut flour, sweetener, baking powder, and salt. Add eggs, butter, and vanilla and stir to combine. Add sparkling water and whisk until smooth. Let batter rest a few minutes to thicken*.

Heat a large skillet over medium high heat and brush with vegetable oil or melted butter. Scoop two or three tablespoons of batter onto skillet and spread into a 3 to 4 inch circle. Repeat until you can’t fit any more pancakes into the skillet (you should be able to get 3 or 4 in).

Cook until bottom is golden brown, top is set around the edges, and a few bubbles appear in the top. Flip carefully and continue to cook until second side is golden brown. Remove from pan and keep warm on plate or baking sheet in oven, while repeating with remaining batter.

*Cook’s Note: Due to variations in coconut flour, your batter may be too thin or too thick. If your batter is too thin, add an additional tbsp of coconut flour. If too thick, add a few tbsp of sparkling water. Your pancakes may appear flat when cooking on the first side but puff up when flipped.

https://alldayidreamaboutfood.com/light-and-fluffy-coconut-flour-pancakes-low-carb-and-gluten-free/