INGREDIENTS

• 4 1/2 Tbsp butter melted and cooled
• 1/3 cup almond flour
• 2 Tbsp sour cream
• 4 eggs
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1 1/3 cup shredded cheese

DIRECTIONS 

Preheat oven to 400 F. Combine butter, eggs, salt and sour cream. Whisk in almond flour and baking powder. Finally add shredded cheese. Spoon mixture into sprayed muffin tins. Bake for 20 minutes or until golden brown. 

INGREDIENTS

2 Tbsp Balsamic Vinegar

• 1 Tbsp honey
• 1 Tbsp olive oil
• 2 cloves garlic, minced
• Kosher salt and fresh ground pepper to taste
• 2 pounds Brussels sprouts, halved 
• 4 slices turkey bacon, diced
• For the Eggs 
• 4 large eggs
• 2 Tbsp grated parmesan
• 1/4 tsp crushed red pepper
• kosher salt and ground pepper to taste

DIRECTIONS

Preheat oven to 400 F. Lightly coat baking sheet with nonstick spray. In a small bowl, whisk together balsamic vinegar, honey, olive oil, and garlic. Season with salt and pepper to taste. Place brussels sprouts and turkey bacon in a single later onto the prepared baking sheet. Drizzle with balsamic vinegar mixture. Place into oven and bake for 10-12 minutes, or until tender. Remove from oven and create 4 wells, gently cracking the eggs throughout and keeping the yolk intact. Sprinkle eggs with Parmesan and red pepper flakes. Season with salt and pepper, to taste. Place into oven and bake until the egg whites have set, an additional 7-9 minutes. Serve immediately. 

INGREDIENTS 

• 3/4 cup shredded mozzarella cheese
• 1/3 cup almond flour
• 2 large eggs, scrambled
• 2 Tbsp unsalted butter (for cooking eggs)
• 3 slices bacon, cooked

DIRECTIONS

Cook the bacon and eggs. Prepare the dough: melt the shredded mozzarella in a microwave oven for 40 seconds and add the almond flour. Stir until dough is well-combined. Roll the dough out on parchment paper or silicon surface. Place the bacon crumbled and scrambled eggs along the center. Fold over  and seal the dough like a burrito. Make some holes for releasing the steam while baking. Bake at 400 F for about 15 minutes or until golden brown and firm to the touch.  

INGREDIENTS

• 1 Tbsp almond flour
• 1/2 cup cream cheese
• 4 eggs
• 1/2 tsp cinnamon
• butter, for frying 

DIRECTIONS

Mix all ingredients in a blender. Fry pancakes in melted butter in a non-stick pan. Turn over one the center begins to bubble. The pancakes should be about 10-12cm in diameter. Serves 4.

INGREDIENTS 

• 8 large eggs
• 1 cup milk
• 1/2 tsp seasoned salt
• 8 ounces pork sausage, cooked and crumbled
• 1 cup shredded cheddar cheese
• 1/4 cup finely chopped onion

DIRECTIONS

Beat eggs, milk and seasoned salt together in a large bowl. Stir in sausage, cheese, and onion. Pour egg mixture into a greased 8 inch baking dish. Bake at 350F for 40-45 minutes. Cut into squares. Serves 6. 

INGREDIENTS

• 6 hard boiled eggs
• 16 oz sausage meat
• 7 Tbsp breadcrumbs
• 1 egg, beaten 

RECIPE

Preheat oven to 375 degrees F. Divide sausage into 6 equal portions. On a lightly breadcrumb-sprinkled surface, pat out each portion to about 1/4 thickness. Wrap portions completely around each of the hardboiled eggs, pressing edges together to seal. Dip sausage-coated eggs into beaten egg, then roll in breadcrumbs. Place on baking tray and bake until lightly browned, about 25 minutes. Serves 6. 

INGREDIENTS

• 5 large eggs
• 2 Tbps milk
• 1/4 tsp garlic powder
• salt and pepper to taste
• 1 Tbsp butter
• 12 slices bacon
• 1/2 c. shredded cheese 

DIRECTIONS 

In a large bowl, whisk together eggs, milk, and garlic powder. Season with salt and pepper. In a nonstick skillet over medium heat, melt butter. Add eggs and scramble, 3 minutes. on a cutting board, lay out three strips of bacon. Sprinkle the bottom with third with cheese and top with 2 tbsp scrambled eggs. Roll up tightly. Repeat with remaining bacon, cheese and eggs. Return skillet to heat and add bacon roll-ups seam-side down. Cook until crispy on all sides, then transfer to paper towel lined plate to drain fat. Serves 4. 

INGREDIENTS 

• 1 1/4 cup all-purpose flour
• 1 tbsp baking powder
• 1/4 tsp salt
• 2 cups Raisin Bran Cereal
• 1 cup almond milk
• 1/2 cup applesauce
• 1 egg
• 1/3 cup brown sugar
• 2 tbsp butter, melted 

DIRECTIONS

Preheat oven to 400F. Prepare a muffin tin with paper liners or spray with cooking spray. Mix flour, baking powder, salt, cereal and milk in large bowl. Let stand 3 minutes. Stir in egg, applesauce, sugar and butter. Stir just until moistened. (batter will be lumpy). Fill each muffin cup 2/3 full. Sprinkle the top with cereal. Bake at 400F for 15-20 minutes or until golden brown. Test with a toothpick. Makes 12 muffins. 

INGREDIENTS 

• 1 large egg
• 1 cup all-purpose flour
• 3/4 cup old-fashioned whole-rolled oats
• 1/2 vanilla almond milk
• 1/2 maple syrup
• 1/4 dark brown sugar
• 1/4 cup greek yogurt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt 

DIRECTIONS 

Preheat oven to 350 degrees. Spray muffin tin with cooking spray. In a large bowl, add all the ingredients and whisk until smooth. Use a 1/4 measuring cup and distribute the batter into the muffin tins. Only fill them 3/4 full so that they do not overflow during baking. Bake 20 minutes or until center comes out clean. Muffins will last 1 week in an airtight container at room temp or up to 6 months in the freezer. Serves 12. 

Calories 139, Total Fat 1g, Saturated Fat 0g, Trans Fat 0g, Total Carbs 29g, Fiber 1g, Sugar 15g, Protein 3g, Sodium 182mg

INGREDIENTS 

• 1 can Pilsbury Crescent Rolls 
• 4 Eggs
• 5 strips of precooked bacon
• Sprinkle of Parmesan
• Salt and Pepper to taste
• Sprinkle of Italian Seasoning 

DIRECTIONS 

Preheat oven to 400 degrees. On sprayed baking sheet roll out crescent rolls. Perforate edges to make 4 squares. Seal the dough creases in the middle. Fold up the edges about 1/2 inch all the way around. Crack 1 egg in the middle of each pastry. Sprinkle parmesan over the top. Cut bacon strips in half and lay them across the pastry where two strips are on each square. Sprinkle with salt and pepper. Bake for 11 minutes or until pastry is brown. Sprinkle top with Italian Seasoning. Serves 4.  

INGREDIENTS

• 2 cups baby spinach

• Garlic

• 1 bell pepper

• 1/2 onion

• 1/2 zucchini 

• 8 large eggs

• Salt and pepper  

• Olive oil 

• 1/4 cup shredded Parmesan cheese.

DIRECTIONS

Preheat oven to 375.Chop up onion, zucchini, and bell pepper and mince garlic. Sauté in skillet with a little olive oil for about 5 minutes. In bowl whisk egg, shredded spinach, shredded cheese, salt and pepper. Add all together. Spray muffin tin and fill evenly. Bake for 20 minutes. 75 calories a muffin. Enjoy!