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Smoked Sausage & Mushroom Breakfast Skillet - (Makes 6 servings)

Ingredients:

8 large eggs

1/4 cup heavy whipping cream

1 cup shredded cheddar cheese

Pinch of salt & ground black pepper

12 oz. smoked sausage, sliced

1 cup white mushrooms, diced

 1/4 cup green onions, sliced, plus more for garnish

1.  In a medium-sized bowl, whisk together the eggs and cream, then stir in the cheese, salt, and pepper.  Set aside.

2.  Preheat the oven to 400 degrees F.

3.  Heat 12-inch cast-iron skillet or other ovenproof skillet over medium heat.  Cook the sausage slices until browned on both sides, 5 to 6 minutes.  Add the mushrooms and green onions and continue cooking until the mushrooms are tender, about 5 minutes.  Turn off the heat.

4.  Pour the egg mixture evenly over the sausage and vegetables in the skillet.  Bake for 25 minutes or until the eggs are set.

5.  Run a knife around the edge of the skillet before slicing. Garnish with more green onions, if desired, and serve immediately.  Leftovers can be stored in the refrigerator for up to 5 days.  Reheat just until warmed; be careful not to overheat or the eggs will become rubbery.

Cowboy Breakfast Skillet - (Makes 8 servings)

Crust Ingredients:

1 (12 oz.) bag frozen riced cauliflower

1 large egg

1/2 cup grated Parmesan cheese

1/4 teaspoon salt

Filling Ingredients:

8 oz. bulk breakfast sausage

6 slices bacon, chopped

1/2 cup bell peppers, diced

2 tablespoons green onions, chopped

6 large eggs

1/4 teaspoon salt

1/2 teaspoon ground black pepper

1.  To Make the Crust:  Preheat the oven to 425 degrees F. Grease a 12-inch cast-iron skillet or other ovenproof skillet with oil.

2.  Cook the cauliflower according to the package directions.  Allow to cool slightly, then use cheesecloth or paper towels to absorb any excess water.

3.  In a medium-sized bowl, mix together the cooked cauliflower, egg, parmesan cheese, and salt.  Press the mixture evenly across the bottom of the prepared skillet.  Par-bake the crust for 12 minutes or until it starts to brown around the edges, then remove from the oven and set aside to cool.  Leave the oven on.  While the crust is baking, make the filling.

4.  To Make the Filling:  I a skillet over medium heat, cook the sausage, bacon, bell peppers, and green onions, crumbling the sausage with a spoon as it cooks, until the meats are fully cooked and the vegetables are tender, about 10 minutes.  Remove from the heat and set aside.

5. In a medium-sized bowl, whisk together the eggs, salt and pepper.  Add the meat mixture to the eggs and stir until well combined.

6.  Pour the filling over the cool, par-baked crust and spread evenly.

7.  Return the skillet to the oven and bake for 20 minutes or until the eggs are set and slightly firm to the touch.  Run a knife around the edge of the skillet before slicing.  Serve immediately.  Leftovers can be stored in the refrigerator for up to 5 days.  Reheat just until warmed; be careful not to overheat or the eggs will become rubbery.

Waffles - (Makes 6 servings)

Ingredients:

1 (8 oz.) package cream cheese, cubed

6 large eggs

2 tablespoons granular erythritol

1 tablespoon baking powder

2 teaspoons ground cinnamon

1 teaspoon vanilla extract

Pinch of salt

Serving Suggestion: Sugar-free syrup, fresh blue berries, and butter.

1.  Preheat waffle iron according to the manufacturer's directions.

2.  Place all the ingredients in a blender and blend until very smooth.  Allow the batter to rest for 10 minutes.

3.  Grease the hot waffle iron with oil.  Pour enough of the batter into the waffle iron to make one waffle.  Be careful to not overfill the waffle iron because these waffles will expand; if you overfill the iron, the batter will overflow.  Cook the waffle until it's golden brown.

4.  Carefully remove the waffle and repeat the cooking process with the rest of the batter.  Serve with syrup, blueberries, and butter, if desired. Leftovers can be stored in the refrigerator for up to 5 days.  Reheat in a toaster.

Eggs Muffins - (Makes 10 muffins - 1 per serving)

Ingredients:

8 oz. bulk breakfast sausage

2 teaspoons dried chives

6 large eggs

1/4 cp heavy whipping cream

1 teaspoon dried ground oregano

1/4 teaspoon salt

1/2 teaspoon ground black pepper

3/4 cup shredded sharp cheddar cheese

1.  Preheat the oven to 350 degrees F.  Grease 10 wells of a standard size 12-well muffin pan with oil.

2.  in  medium-sized skillet over medium heat, cook the sausage with the chives, crumbling the meat with a large spoon as it cooks, until the sausage is well browned and cooked through, about 10 minutes.  Drain the fat, if necessary, and set aside.

3.  Whisk the eggs in a medium-sized bowl, then add the cream, oregano, salt, pepper, then whisk until well combined.  Stir in the cook sausage mixture and the cheese.

4.  Pour the mixture into the prepared wells of the muffin pan, fill each well about three-quarters full.

5.  Bake the muffins for 15 to 20 minutes, until the centers are set and the tops are lightly browned.  Leftovers can be stored in an airtight container in the refrigerator for up to a week.  Reheat just until warmed; be careful not to overheat or the eggs will become rubbery.

Sausage Gravy - (Makes 6 servings - 1/2 cup per serving)

Ingredients:

1 lb. bulk breakfast sausage

1 cup heavy whipping cream

3/4 cup water

1/2 teaspoon xanthan gum

Salt & ground black pepper

6 drop biscuits, for serving (optional)

1.  In a large skillet over medium heat, cook the sausage, crumbling the meat with a large spoon as it cooks, until it is well browned, about 10 minutes.

2.  Reduce the heat to low.  Stir in the cream, water, and xanthan gum.  Continue cooking, stirring frequently, until the gravy starts to thicken, about 10 minutes.  If it gets too thick, thin it with water, adding a tablespoon at a time.

3.  Season the gravy to taste with salt and pepper.  Serve over biscuits, if desired.  The gravy is best served right away, but leftovers can be stored in the refrigerator for up to 5 days.

Drop Biscuits  - (Makes 10 biscuits - 1 per serving)

Ingredients:

1 1/2 cups finely ground blanched almond flour

2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup sour cream

2 large eggs

2 tablespoons salted butter, melted but not hot

1.  Preheat the oven to 400 degrees F.  Grease a baking sheet with oil or line it with parchment paper.

2.  In a medium-sized bowl, whisk together the almond flour, baking powder, and salt.

3.  In a small bowl, whisk together the sour cream, eggs, and melted butter.  Pour the wet mixture into the dry ingredients and stir until well combined.  Allow the batter to sit for 5 minutes.

4.  Drop the batter by the large spoonful onto the prepared baking sheet, leaving 2 inched between the biscuits.  Bake for 10 to 12 minutes, until the tops are golden brown.  Allow to cool before removing from the pan.  Leftovers can be stored in an airtight container in the refrigerator for up to a week.  The biscuits can be reheated in the microwave for a few seconds; be careful not to overheat.

Skillet Cornbread - (Makes 10 servings)

Ingredients:

5 tablespoons salted butter, divided

3 large eggs

1/4 cup heavy whipping cream

2 tablespoons water

2 cups finely ground blanched almond flour

2 tablespoons golden flaxseed meal

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon sweet corn extract (optional), gives a fuller cornbread flavor

1.  Preheat the oven to 375 degrees F.

2.  Put 2 tablespoons of the butter in a 10-inch cast-iron skillet or other ovenproof skillet and place it in the oven to melt the butter.  Either in the microwave or in a small saucepan on the stovetop, heat the remaining 3 tablespoons of butter just until melted.

3.  In a medium-sized bowl, whisk together the eggs, cream, water, and 3 tablespoons of melted butter.

4.  In a small bowl, whisk together the almond flour, flaxseed meal, baking powder, and salt.  Stir the flour mixture into the egg mixture until well combined.  Stir in the corn extract, if using.

5.  Pour the batter into the prepared skillet and bake for 25 to 30 minutes, until lightly browned on top and around the edges.  Leftovers can be stored in a covered container in the refrigerator for up to 5 days.

Zucchini Bread - (Makes 8 servings)

Ingredients:

1 1/2 cups finely ground blanched almond flour

1/4 cup oat fiber

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ginger powder

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

3 large eggs

1/4 cup (1/2 stick) salted butter, softened

1/2 cup granular erythritol

1 cup shredded zucchini

1.  Preheat the oven to 325 degrees F.  Line a 9-x-5-inch loaf pan with parchment paper or grease the pan with oil.

2.  In a medium-sized bowl, stir together the almond flour, oat fiber, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.

3.  In a large bowl, us a hand mixer on low speed to beat the eggs, butter, and erythritol until well blended.  With the mixer still on low speed, slowly blend in the flour mixture.  Use a spoon to gently stir in the zucchini until completely combined.

4.  Pour the batter into the prepared pan.  Bake for 45 minutes or until the bead is lightly browned on top and a toothpick or tester inserted in the middle comes out clean.

5.  Let cool in the pan for 10 minutes, then remove from the pan and allow to cool completely before slicing and serving.  Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

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