Cup-Eggs, Keto style

Terrible photo including my nasty muffin tin. But they are very yummy.

We can take the long personal story as read, yeah? Straight into the recipe:

Ingredients:

  • 12 eggs
  • 2 or 3 glugs* of heavy cream
  • diced peppers (two colors, at least, for the pretty)
  • Mexi-cheese

What is a glug, you ask?Tip over the jug, and stop pouring when it has made the glug noise the stated number of times. Yes, it is a technical term!

Directions:

  1. Pre-heat the oven to 350.
  2. Mix all 12 eggs and the cream in a bowl using a whisk or a fork. It should get a little frothy, but not too bad.
  3. Pull out a muffin pan, and either spray the cups with cooking spray, or use cupcake papers (which is what I do because my muffin pans are ancient and rusty).
  4. Pour a roughly equal amount of egg/cream mixture into each cup.
  5. Drop some of the peppers into each cup.
  6. Drop a good-sized pinch of Mexi-cheese (or the shredded cheese of your choice) into each cup.
  7. Bake for 20 to 25 minutes.

Understand – these are all guidelines. You don’t need to use peppers (asparagus is yummy), or Mexi-cheese. If you can’t handle dairy, coconut oil is a great substitute. Try things! Make mistakes! Enjoy!

Breakfast Casserole

breakfast casserole - finished product

Breakfast Casserole

Ingredients

  • 1 pound of frozen hashbrowns (about 1/2 package)
  • 1/2 pound sausage (we like spicy chicken, but pork or another kind is good too)
  • 1 small/medium onion, diced
  • 1/4 bell pepper (any color) (optional)
  • handful of sliced mushrooms (optional)
  • 5 eggs
  • 1/2 cup of milk
  • 1/2 tablespoon garlic powder
  • 1-2 cups mexican cheese
  • black pepper to taste

Steps

  1. Preheat oven to 350°
  2. grease a 1-2 quart baking dish
  3. Brown the sausage, onions, and peppers/mushrooms/what-have-you in a skillet over medium heat
  4. Whisk the eggs, milk, garlic powder, and pepper
  5. Spread the hashbrowns into the baking dish
  6. Pour the egg mixture over the hashbrowns
  7. Layer down half the cheese – enough to cover the hashbrowns
  8. Spread out the sausage mixture
  9. Layer down the rest of the cheese – enough to cover everything
  10. Cover with aluminum foil and back for an hour
  11. Uncover and bake for another 10 minutes to brown the cheese a little

Makes 5-6 servings.  Serve with a dollop of sour cream on top!