Breakfast

Prep Time: 10 mins | Cook Time: 50 mins | Yield: 8 servings

Enjoy a luxury breakfast without leaving your home and without any fuss with this amazing breakfast hack! This wonderful Eggs Benedict Quiche with chunks of Canadian bacon with lusciously creamy Hollandaise Sauce is a brilliant breakfast menu for the kings and queens.

Ingredients

6 large eggs
1 deep dish style frozen 9” pie crust (I use Marie Callendar’s)
1/2 c. half & half (you can also use milk or a combination of milk and cream)
3 tablespoons shredded Parmesan cheese
1 c. shredded sharp white cheddar
3 tablespoons onions, thinly sliced
3 tbsp snipped chives
5 oz. ham or Canadian bacon, cut in small dice
1/4 teaspoon salt
fresh cracked black pepper to taste

Hollandaise sauce:

1/2 c. unsalted butter, melted
3 large egg yolks
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice
salt to taste

How to make Eggs Benedict Quiche with Hollandaise Sauce

Step 1: Prepare the oven. Preheat it to 350 degrees F and lightly grease a pie plate.

Step 2: Blend the eggs and half-and-half until fully mixed. You can do this in the food processor, using a whisk, or handheld beaters. Then, stir in the cheeses along with the onions, chives, ham or bacon, salt, and pepper.

Step 3: From the tin, gently take the frozen crust and put it on the pie plate. This step is optional as you can also use the frozen crust without removing it from the original tin. On a baking sheet, set the crust. Into the frozen crust, pour the egg mixture, then evenly arrange everything, making sure you have a couple of meat showing up on top. Place the dish in the preheated oven and bake for approximately 50 minutes or until the quiche has puffed up a little and turned golden brown. If desired, use a toothpick to check if the quiche is done. When done, allow the quiche to cool for a few minutes before cutting.

Step 4: For the hollandaise sauce: Into a blender, place the egg yolks, lemon juice, and mustard. Blend until mixed, then slowly drizzle the hot melted butter through the top (while the blender is on) until you have a thickened sauce. You can add some warm water if the sauce ends up too thick. To taste, season with salt.

Step 5: To reheat the hollandaise sauce, gently warm in the microwave beginning with seconds, proceeding with caution, and stirring well in between bursts.

Notes:

1. If you want to lighten up this eggs Benedict quiche you can use whole milk instead of half-and-half.

2. Or use heavy cream for a more decadent quiche.

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Prep time: 30 mins | Cook time: 30 mins | Total time: 1-hr | Yield: 12 Muffins

Breakfast in my opinion is the most important meal of the day. I never skip breakfast and I make sure to plan. I never like waiting in long lines just to grab some coffee or a simple meal before I start my day. These Loaded Denver Omelet Muffins are one of my go-to and favourite breakfast/brunches. It’s cheesy and crispy loaded with breakfast must-haves. The perfect grab-and-go breakfast both for busy parents and kids.

Breakfast-on-the-go is practical and it’s a nice substitute to cereal or waiting in long lines to get breakfast. All you need is a little planning ahead and simple recipes like this Loaded Denver Omelet Muffins to jump-start your mornings!

Ingredients

2 1/4 c. shredded hash browns (thawed and press with a paper towel)
1 tbsp olive oil
1 1/2 c. Cheddar/Jack Cheese
1/4 c. ham (diced into 1/4-inch pieces)
3 tbsp green bell pepper (diced)
3 tbsp red bell pepper (diced)
5 eggs (whisked)
2 tbsp milk
3 green onion stalks (diced)
salt and pepper to taste

How to make Loaded Denver Omelet Muffins

Step 1: Prepare the oven. Preheat it to 425 degrees F. And using cooking spray, grease a muffin pan.

Step 2: Place the thawed hash browns and 1 tbsp of olive oil in a large bowl. Combine and tightly press the mixture into the prepared muffin pan using your fingers. Into each tin, add a tbsp of cheese. Now, place the muffin pan in the preheated oven and bake for about 15 minutes until the edges have browned and the cheese has melted.

Step 3: Place the eggs and milk in a small bowl. Season with salt and pepper, then whisk until well combined. Add the ham, green and red bell peppers, and green onions.

Step 4: With the egg mixture, fill each muffin cup, then top with extra cheese. Return to the oven and continue to bake for additional 15 minutes.

Nutrition Facts:

Yield: 12 Muffins, Serving Size: 1 Muffin
Amount Per Serving: Calories 225 | Total Fat 16g | Saturated Fat 5g | Trans Fat 0g | Unsaturated Fat 10g | Cholesterol 95mg | Sodium 424mg | Carbohydrates 14g | Fiber 1g | Sugar 1g | Protein 8g

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PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | Makes 4 servings, 2 pancakes each

Ever wonder how to make the fluffiest pancakes? It’s super easy to achieve with this simple recipe. Impress your kids with a plate of their favourite pancakes, not to mention the fluffiest but not made in a boxed mix!

Ingredients

1 ½ c. (195 g.) all-purpose flour
2 tbsp sugar
1 tbsp aluminium-free baking powder
1/2 tsp of fine sea or table salt or 3/4 tsp kosher salt
1 ¼ c. (295 ml) milk, dairy or non-dairy
1 large egg
4 tbsp unsalted butter, melted, plus more for skillet
1 tsp vanilla extract

How to make Easy Fluffy Pancakes from Scratch

BATTER:

Step 1: In a medium bowl, combine the flour with sugar, baking powder, and salt.

Step 2: In the microwave, warm the milk until lukewarm and not hot. You can also do this on a stovetop

Step 3: Mix the milk with egg, melted butter, and vanilla extract until incorporated.

TO COOK THE PANCAKES:

Step 4: Ready a large skillet or griddle. Heat it over medium heat. When the splatter of water dances around the pan, then evaporates, your pan is ready.

Step 5: In the middle of the flour mixture, make a well. Pour the milk in it and stir using a fork until no more clumps. Make sure not to over-mix the batter so it’s okay if it’ll still have small lumps.

Step 6: Using melted butter (optional), lightly brush a skillet. Spoon the batter onto the skillet using a 1/4 cup measuring cup. Then, into a 4-inch circle, gently spread the batter.

Step 7: Pop the surface of the pancake when the edges look dry, and bubbles begin to appear. Flip and cook for an additional minute or two until the pancake is cooked in the middle and it has turned light brown.

Step 8: Serve the pancakes right away and enjoy with warm syrup, butter, and berries.

TIPS:

1. To measure the flour, fill a measuring cup or measure it by weight (grams). In a canister or bag, fluff up the flour, then place it into the measuring cup. Scrape the excess flour off the top using a butter knife. Make sure not to skip this step as this will cause this recipe to fail.

2. Use baking powder to make the fluffiest pancakes. For this recipe, I used aluminium-free baking powder like Rumford and Bob’s Red Mill as this brand prevents the little flavour to appear when using baking powder in higher quantities.

3. You can substitute baking soda in place of baking powder. If you do this, you’ll have to swap the milk for sour milk or buttermilk and use 3/4 tsp baking soda. To make homemade buttermilk or sour milk, mix a tbsp lemon juice or vinegar with 1 ¼ cups of milk. Let it sit for at least 10 minutes.

NUTRITION FACTS:

Serving Size 1 pancake, Calories 184 | Protein 4.5g | Carbohydrate 23.8g | Dietary Fiber 0.7g | Total Sugars 5.2g | Total Fat 7.8g | Saturated Fat 4.5g | Cholesterol 42.3mg | Sodium 173.5mg

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PREP TIME: 5 MINS | COOK TIME: 10 MINS | TOTAL TIME: 15 MINS | SERVINGS: 2

Who would not want soft, light, and fluffy scrambled eggs? If you are like me who’s morning will never be complete without eggs, this recipe for the perfect scrambled eggs is a must!

INGREDIENTS

4 large eggs
1 tablespoon milk
Shredded cheese optional
Salt & Pepper to taste
2 teaspoons butter

How to make Scrambled Eggs

Step 1: Whisk the eggs with milk, and salt & pepper in a small bowl until just combined.

Step 2: Over medium-low, heat a large nonstick skillet. Once hot, melt the butter, then pour in the egg mixture in the skillet. Gently pull the eggs across the pan as the eggs start to set using a spatula forming large, soft curds, allowing the uncooked eggs to flood the space you just pulled back. Decrease the heat and continue to cook until the egg mixture is light and fluffy.

Step 3: As the eggs begin to form large soft curds, add the cheese, so it melts right in the eggs. Across the skillet, continue pulling the eggs until thickened. When no visible liquid egg mixture remains, the scrambled egg is done. Remember not to cover cook the eggs.

Step 4: Serve immediately when done. Enjoy!

NOTES:

Optional Add-Ins:

You can add some fresh herbs like parsley, chives, basil, or cilantro while the eggs are cooking.

If desired, add salsa or pico de gallo while the eggs are cooking. Alternately, you can spoon them on top when serving.

To give this a bit of kick, add some of your preferred hot sauce.

You can use grated Parmesan instead of shredded cheddar cheese if desired. Also, shredded Monterey jack or pepper jack cheese is a perfect alternative. I suggest adding crumbled feta or goat cheese, too!

Tips!

Do not leave the scrambled egg in the pan, or they will continue to cook. Serve them right away on serving plates.

Adding milk is optional, and it all depends on your personal preferences. If you want creamier and fluffier scrambled eggs, I suggest not skipping the milk!

Whisking the eggs thoroughly as you cook them will help the eggs to become soft and fluffy. Mix the eggs completely, and make sure to incorporate air into the eggs.

I suggest cooking the scrambled egg over medium-low to low heat for best results. Keep an eye while cooking the scrambled egg as the stove differs.

NUTRITION FACTS:

Calories: 165kcal | Carbohydrates: 1g | Protein: 11g | Fat: 12g | Saturated Fat: 5 | Cholesterol: 338mg | Sodium: 164mg | Potassium: 121mg | Sugar: 1g | Vitamin A: 600IU | Calcium: 59mg | Iron: 2mg

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Prep time: 10 mins | Cook time: 25 mins | Total time: 35 mins | Serves: 12 muffins

Your family will these easy and delicious Ham and Cheese Egg Muffins. One of my favourite freezer-friendly breakfasts on the go. These muffins are made with only a few simple ingredients and ready in less than an hour, making this perfect for busy moms like myself.

Lately, I am constantly contemplating life. How we are so busy making a living that we forget to live. I have kids, a very loving family, and it hurts to admit that with my very busy schedule, I don’t have enough time to spend with them. And it made me realize something. I am not quitting my job, but I can say no. I always say yes to everything, even if it means I’ll have no rest or time for the most important things. So I decided to slow down and start paying more attention to the things that matter.

Going back to these delicious muffins. It’s a must and to keep, especially if you have a very busy schedule. They make a great breakfast on the run and surely will keep you full through the day!

Ingredients

12 large eggs
1/2 c. milk (I used skim)
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
3/4 c. shredded cheddar cheese divided
8 oz. ham steak cubed
2 green onions sliced thin

How to make Ham and Cheese Egg Muffins

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: Using cooking spray, generously grease a muffin tin. You can also use a silicone muffin tin. Set aside.

Step 3: Place the eggs, milk, and spices in a large bowl. Whisk well until combined.

Step 4: To the egg mixture, stir in half a cup of shredded cheddar cheese, ham, and green onions.

Step 5: Fill the prepared muffin tins and sprinkle with the rest of the 1/4 cup cheese.

Step 6: Place in the preheated oven. Bake for about 25 to 30 minutes until the eggs are pulling away from the side of muffin tins and the centre is set.

Nutrition Facts:

Serving: 1egg muffin, Calories: 120kcal (6%) | Carbohydrates: 2.6g (1%) | Protein: 11.3g (23%) | Fat: 7g (11%) | Saturated Fat: 2.7g (17%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2.3g | Cholesterol: 198.5mg (66%) | Sodium: 271.6mg (12%) | Potassium: 118.6mg (3%) | Sugar: 1.8g (2%) | Vitamin A: 345IU (7%) | Vitamin C: 0.5mg (1%) | Calcium: 78mg (8%) | Iron: 1mg (6%)

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PREP TIME: 12 MINS | COOK TIME: 18 MINS | TOTAL TIME: 30 MINS | YIELD: 18 STANDARD MUFFINS

These moist spiced pumpkin muffins are a favourite at my house. Melt-in-your-mouth muffins topped with luscious sweet cream cheese and ready in less than thirty minutes! Don’t miss out on these heavenly muffins because these are the best pumpkin muffins you’ll ever taste!

INGREDIENTS

MUFFIN:

1 3/4 c all-purpose flour
1 tbsp pumpkin spice
1 tsp baking soda
1/2 tsp salt
1 (15 oz) can pumpkin (pure pumpkin puree)
1 c granulated sugar
1/2 c packed brown sugar
2 large Eggs
1/2 c vegetable oil
1 tbsp vanilla extract

CREAM CHEESE SWIRL:

8 oz. cream cheese
1/4 c granulated sugar
1 large Egg yolk
2 tsp vanilla extract

HOW TO MAKE PUMPKIN CREAM CHEESE SWIRL MUFFINS

Step 1: Prepare the oven and preheat to 190 degrees C or 375 degrees F.

Step 2: Line each muffin cup with paper liners.

Step 3: Add flour, baking soda, pumpkin spice, and salt into a mixing bowl. Whisk until well mixed.

Step 4: In another mixing bowl, add brown sugar, sugar, and pumpkin. Whisk until well mixed.

Step 5: Add the eggs, vanilla extract, and vegetable oil. Beat until well mixed.

Step 6: Transfer the flour mixture into the pumpkin mixture, then whisk until well mixed.

Step 7: Fill to about 3/4 full each of the prepared muffin tin.

Step 8: In a mixing bowl, add the cream cheese and beat until the texture becomes smooth.

Step 9: Add the egg yolk, vanilla extract, and sugar. Beat until well mixed.

Step 10: Add 1 tbsp of the cream cheese mixture over each muffin. Swirl the top with a toothpick.

Step 11: Place them inside the preheated oven and bake for about 20 minutes or until a toothpick comes out clean after inserting it in the middle.

Step 12: Remove from the oven and allow them to cool for a few minutes at room temperature.

Step 13: Serve and enjoy!

Note:

Place any leftovers in an airtight container, then put them inside the fridge.

Nutrition Facts:

Amount Per Serving: CALORIES: 200 | TOTAL FAT: 10g | TRANS FAT: 0g | CHOLESTEROL: 5mg | CARBOHYDRATES: 28g | FIBER: 2g | SUGAR: 18g | PROTEIN: 3g

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Prep time: 10 mins | Cook time: 10 mins | Total time: 20 mins | Yield: 12

These are amazing breakfast cookies with only 2.9g net carbs per piece. Healthy, keto, low carb, gluten-free, and savoury biscuits. Freezes well and has a perfect quick breakfast or lunch on the go. Just pop in the microwave and eat! These tasty cookies are a fusion of omelette and biscuit rolled into one! Incredibly easy to whip up using only a few simple ingredients. These freezable guilt-free cookies are a must and surely a keeper!

INGREDIENTS

4 ounces pork sausage
1/2 c. onion, chopped
1/2 c. green peppers, chopped
3/4 c. almond flour
1/2 tsp salt
1/2 tsp pepper
1 tsp baking powder
3 Eggs
1 c. cheddar cheese, shredded

HOW TO MAKE HEALTHY SAVORY KETO BREAKFAST COOKIES – LOW CARB, GLUTEN FREE

Step 1: Prepare the oven. Preheat it to 375 degrees. And using parchment paper or silicone mat, tent a baking sheet.

Step 2: Cook the sausage with onions and peppers until the sausage has browned and the veggies are soft. Remove from heat and allow to cool.

Step 3: Meanwhile, whisk the almond flour with salt, pepper, and baking powder in a bowl until combined.

Step 4: In another bowl, place the eggs. After beating the eggs, add half a cup of the cheese. Add this to the flour mixture and mix well until incorporated. Then, add the cooled sausage mixture and mix.

Step 5: Onto the prepared baking sheet, place big spoonfuls of the mixture. Note that the dough is sticky, so using a spoon as much as you can is recommended.

Step 6: Flatten each cookie a bit by gently pressing the spoon over, then sprinkle with the rest of the cheese. Place in the preheated oven and bake for about 8 to 10 minutes.

Step 7: When done, remove from the oven. Cool and store in the fridge or freezer.

NOTE:

The nutrition information for 1 cookie is 127 cals / 8.9g fat / 3.3g carbs / 0.4g fiber / 8.2g protein = net carbs 2.9g

NUTRITION FACTS:

YIELD: 12, SERVING SIZE: 1
Amount Per Serving: CALORIES: 127 | NET CARBOHYDRATES: 2.9g

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Prep Time: 5 mins | Cook Time: 1 min | Total Time: 6 mins | Servings: 1

This tasty keto version of breakfast roll is packed with cinnamon drizzled with luscious cream cheese glaze. My family’s favourite breakfast is incredibly easy and fast to whip up. Whenever you find yourself craving something sweet with familiar flavours, this surely hits the spot. And the best part is, it’s guilt-free!

Ingredients

3 tablespoons almond flour or 1 tablespoon coconut flour
1/2 teaspoon baking powder
1 tablespoons butter melted
1 Egg
1/4 teaspoon vanilla extract
1/2 tablespoon granulated sweetener can be allulose, Swerve, monk fruit, erythritol
1 teaspoon ground cinnamon

Glaze:

1/2 tablespoon cream cheese softened
1/2 tablespoon powdered sweetener like powdered allulose
1 teaspoon butter melted

How to make Cinnamon Roll Mug Cake

Step 1: Using cooking oil, grease or rub the inside of a microwave-safe mug.

Step 2: In a small bowl, combine the almond flour and baking powder. Add the butter along with the egg and vanilla. Stir until well combined using a fork. Then, into the prepared mug, pour the batter.

Step 3: In a bowl, combine the granulated sweetener and cinnamon, then sprinkle this over the batter. Swirl using a knife or chopsticks without stirring the batter up. Place in the microwave for 60 seconds until spongy and cooked through. You can microwave for additional 10 seconds if not yet cooked.

Step 4: For the glaze, combine the softened cream cheese, butter, and powdered sweetener until smooth. Pop in the microwave for 10 seconds. Then, pour this over the mug cake. Serve and enjoy!

Notes:

1. For this recipe, use almond flour in place of coconut flour. But note that the batter might be dry. So I suggest adding a tbsp almond or coconut milk to the batter until you have a regular cake batter consistency.

2. You can replace sugar with allulose. Also, use Swerve, erythritol, or monk fruit in the same portions. But take note that allulose does not have a cooling effect.

Nutrition Facts:

1 mug cake = 4 net carbs
Serving: 1cake | Calories: 353kcal | Carbohydrates: 8g | Protein: 11g | Fat: 33g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 213mg | Sodium: 434mg | Potassium: 88mg | Fiber: 4g | Sugar: 1g | Vitamin A: 817IU | Vitamin C: 1mg | Calcium: 224mg | Iron: 2mg

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PREP TIME: 10 MINS | COOK TIME: 10 MINS | TOTAL TIME: 20 MINS | YIELD: 4 PEOPLE

Let’s talk again about living healthy today. I know it’s hard, but once you decided to start, it’s going to be a beautiful beginning! Eating healthy does not mean depriving oneself of everything good life has to offer. There are recipes you can make with the same goodness but less guilt. Like this Meat Lover’s Style Keto Breakfast Pizza. Easy and super quick to pull off using ingredients that you might already have on hand. This loaded breakfast pizza is blowing the scene up! Not only that this is a hit among the low-carb crowd, but it’s filling and excellent for even lunch or dinner!

INGREDIENTS

DOUGH:

2 oz. cream cheese
2 c. mozzarella, shredded
2 Eggs, beaten
1 c. almond flour
pinch salt & pepper

TOPPINGS:

2 Eggs, beaten
6 strips cooked bacon
4 sausage links, cooked and diced
2 deli ham slices, diced
1/2 c. mozzarella cheese
1/4 c. shredded cheddar

HOW TO MAKE KETO BREAKFAST PIZZA- MEAT LOVER’S STYLE

Step 1: Prepare the oven. Preheat it to 400 degrees. Grease a cast-iron pan and set it aside.

Step 2: To make the dough, place the cream cheese and mozzarella in a bowl. Mix well and microwave for about a minute. Stir and return to the microwave to heat for another 20 seconds until melted and smooth.

Step 3: To the almond flour, add the beaten eggs and whisk to combine. Add this to the cheese mixture and mix until a dough forms.

Step 4: Into the prepared cast-iron skillet, push down the dough. To avoid air bubbles, poke some holes in the dough. Place in the preheated oven and bake for about 10 minutes.

Step 5: To make the pizza: Over the dough, pour the beaten eggs and top with the meats and cheeses. Place back in the oven and continue to bake for another 10 to 15 minutes until set and golden. Remove from the oven when done and cut into 8 equal slices.

NUTRITION FACTS:

YIELD: 4, Amount Per Serving: CALORIES: 669 | Net carbs: around 3 per serving

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Prep time: 15 mins | Cook time: 15 mins | Serves: 4

If you want homemade doughnuts without the fuss, this recipe is a good start. Made from canned biscuits, these delicious doughnuts are a real treat! Whenever I make these I remembered my grandma. She was the one who taught my mom and me how to make these. I am a fan of everything homemade, and this recipe is not an exemption. It’s incredibly easy and fast to throw together using only four ingredients! Yes, you heard me right, four ingredients and only fifteen minutes to make!

When making this recipe, I always ask my kids to help out. They cut the holes, and I cook. We enjoy our time together in the kitchen, learning something new and talking about anything! And funny enough, these tasty sugar doughnuts are all gone before we even finish cooking! So I always make sure to whip up a big batch so everyone will have their fair share.

Ingredients

8 ounces can buttermilk biscuits
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 1/2 cup cooking oil

How to make Sugar Donuts from Canned Biscuits

Step 1: In a small skillet, heat the cooking oil.

Step 2: In the meantime, combine the sugar with cinnamon in a shallow dish.

Step 3: Start by separating the biscuits. Then, using a cookie cutter, cut a 1-inch hole in the middle of the biscuit. You can also use a water bottle lid to do this. Keep the cut-out holes aside.

Step 4: Into the hot oil, drop 3 to 4 biscuits and cook them until golden brown. Flip and continue to cook the other side. Take the biscuits from the oil when done and dredge them in the sugar mixture. To cool, transfer them to another plate. Repeat with the remaining biscuits.

Note:

If desired, you can also coat the biscuits with powdered sugar.

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