Crustless Quiche Lorraine

 Ingredients

cooking spray

6 eggs, well beaten

6 slices of bacon, cooked and crumbled

2 green onions thinly sliced (optional)

1 cup grated Swiss Cheese

1 cup half and half

1/2 tsp salt

1/4 tsp  pepper

dash of nutmeg

2 green onion tops chopped, or chopped chives, (for garnish)

Directions

• Preheat your oven to 350F degrees. Spray a 9” pie dish.
• Cook the bacon: Heat a large frying pan on medium heat. Arrange strips of bacon in a single layer   on the bottom of the pan. Slowly cook the bacon, turning the strips over occasionally until they are nicely browned then lay the cooked strips on a paper towel, chop the cooked bacon crosswise into 1/4-inch to 1/2-inch pieces.
• Evenly spread the bacon in the dish
• Top the bacon evenly sliced green onions and with the grated gruyere cheese.
• Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper. 
• Whisk together the eggs, half & half, salt and pepper.
• Pour the custard into the dish, sprinkle with nutmeg and top with green onion tops chives, bake 35 - 40 minutes, or until the center is set (a knife in the center comes out clean.)
• Allow to cool slightly before cutting the quiche into 6 pieces and serve with salad for lunch or toast or biscuits for breakfast.

Variations

• Plain with no meat or add veggies = broccoli and cheddar cheese, asparagus and bacon,  spinach and sausage, ham and cheddar, seafood and swiss, use your imagination!
• Do not freeze cooked Quiche … if you want to prepare ahead of time to freeze … mix all ingredients in a zip lock bag and freeze, thaw in refrigerator and then bake as directed. 

Honey Butter

 Ingredients

        1/3 cup honey

        1 cup (2 sticks) softened butter

Instructions

 

• Take the butter out of the fridge at least 30 minutes prior to starting to recipe so it has a chance to soften up (room temperature is ideal).
• Add the butter to a mixing bowl, and using an electric hand mixer, beat the butter until it's fluffy.
• Pour in the honey, and some salt, and continue mixing until you've got a smooth mixture.
• Transfer the honey butter to a bowl or jar.
  You can definitely add more honey if you wish; you can give it a taste and mix in more honey if needed. But remember the taste gets stronger as it sits in the refrigerator.
  

Sour Cream Breakfast Cake

Blend:     1 C sugar, 2 eggs, 1 tsp vanilla, 1/2 C butter & 1/2 pt sour cream

Sift together: 2 C flour, 1 t baking soda, 1 t baking powder, 1/2 t salt

Topping Mixture: 1/3 C brown sugar, 1/2 C chopped nuts (optional), 1 t cinnamon

Pour 1/2  cake batter into a greased and floured bunt pan, cover 1/2 of the topping mix. Pour remaining batter in the pan then add the rest of the topping mix.

Bake for 45 minutes at 350.

Lemon Cranberry Scone

Servings: 10 - 12 scones

Buttery and flakey scones that melt in you mouth. These biscuits have lemon zest and dried cranberries with a lemon icing drizzle.

Ingredients

• 3 1/2 cups all purpose flour
• 1 cup white sugar
• 4 tsp baking powder
• 1 tsp salt
• 1 cup cold butter cubed
• 1 tbsp lemon zest
• 1 cups dried cranberries
• 3/4 cup whole milk or half and half
• 1/4 cup sour cream

        Drizzle Icing

• 1 cup icing sugar
• 2 tsp milk
• 2 tsp lemon juice

Instructions

• Preheat oven to 375F.

• In a bowl, whisk together the flour, sugar, baking powder and salt.

• Add the cold butter to the bowl and using a pastry blender, cut the butter into the flour. Continue until a crumbly consistency is produced. Stir in the lemon zest and dried cranberries. Make a Well in the center of the flour mixture.

• In a separate bowl, whisk the sour cream into the milk, until smooth (blender or immersion blender works well). Pour the milk mixture into the flour and stir together with your hands with a baking spatula until just moistened. (Batter should be lumpy) Work gently and be careful to not over-mix the batter.

• Spread a little flour on a baking stone (I use a pizza pan). Dump the batter onto the baking stone and pat down to make a10 inch disc. Cut into 10 to 12 equal wedges.

• Bake for 25-30 minutes. The scones should be browned around the edges and on top.

• Remove from the oven and let cool slightly.

• Make the drizzle by mixing the icing sugar with the milk and lemon juice until dissolved. Drizzle over all the scones.

• Cut and Enjoy!

Keto Pancake Mix with Almond and Coconut Flour

Ingredients

• 1 cup Blanched Almond flour(blanched & finely ground recommended)
• 1/4 cup Coconut flour
• 1 Tbs Stevia
• 1 tsp baking powder
• 1/4 tsp sea salt

Instructions for Mix:

Whisk all ingredients together in a large bowl (I double or triple the recipe). Put into an air tight storage container and use as needed.

To make pancakes:

• 5 large Egg
• 1/3 cup unsweetened Almond Milk (I use Fairview low-fat milk)
• 1/4 cup avocado oil (I use regular vegetable oil)
• 1 1/2 tsp vanilla extract (I use Mexican Vanilla)
• 1 1/4 Cup of Pancake Mix

Instructions to make pancakes:

Whisk all ingredients together in a bowl until smooth. (Batter should be the consistency of typical pancake batter. If it's too thick, add a little more milk. Don't add too much, or the pancakes will be too "wet".)

Preheat an oiled pan or griddle (wipe the bottom of the pan or griddle with a little veggie oil) on the stove over medium-low to medium heat or on a griddle at medium heat.  Drop the batter onto the hot pan and form into circles. 

serving size is 2 3-4” pancakes = 6 total carbs or 3 net carbs

Aunt Rozanne's Breakfast Casserolt

Aunt Rozanne's Breakfast Casserole

6-8 slices white or wheat bread, cubed
2 C Milk
1/2 C grated Cheddar Cheese
6 eggs, beaten
Pepper to taste
1 tsp Worcestershire sauce
1 lb cooked bacon, ham or breakfast sausage
1 tsp dry mustard (optional)

Grease 9 x 13 pan and cover bottom with bread cubes. Cooke sausage or bacon, drain well. Spread over bread cubes. Add grated cheese.

Combine milk and seasonings with beaten eggs and pour over bread mixture. Refrigerate over night. Bake at 350 for 45 minutes or until the top starts to brown and the eggs are not runny.

Options: you can substitute "egg beaters" for any or all of the eggs, you can add frozen hash browns with the meat, nutmeg on top before baking adds a great flavor