Browse Tag by eggs

Loaded Egg Scramble

All the best parts of a breakfast burrito, without the added carbs! Loaded with shredded cheese, bacon, breakfast sausage and chives. This recipe is as yummy as it is SO EASY. Add a little Worcestershire Sauce to your eggs for an AMAZING kick (which my mommy taught me 😊).

Macros and pricing:
Based on the products we used, the cost of these ingredients will be roughly $2.06 and make 2 servings.
Per serving:
Fat = 37.4g
Total Carbs = 1.7g | Net Carbs = 1.7g
Protein = 26.3g

5 eggs
2 tbsp real bacon pieces
3 breakfast sausage links, chopped or sliced
1 – 2 tbsp bacon grease (or butter)
¼ cup shredded cheese
Chives and seasonings to taste
1 – 2 tsp Worcestershire sauce

In a medium pan, heat bacon grease (or butter). Whisk eggs in a bowl, add in worchestire and pour contents into pan.
Cook fully, stirring occasionally.
Add in bacon pieces and sausage.
Top with shredded cheese and seasonings.


Breakfast Crunch Wrap

We love our breakfast pizza, but I wanted to switch it up a little. I used the only pizza crust recipe we ever make anymore; the ZERO carb chicken crust pizza recipe from ketoconnect – but I manipulated the cooking times a bit so I could fold it. My boyfriend and I share one because they’re so filling!
Follow the directions in the recipe link to dry out the chicken and make the “dough” (up to and including STEP #6), but THEN:

Bake dough at 350°F for 10 minutes
Meanwhile scramble (about 3) eggs and any other toppings (crumbled bacon and sausage)
Remove dough from oven, fill with egg scramble mixture, close/fold the dough around the eggs
Bake another 20-30 minutes until crunchy

Macros and pricing:
Based on the products we used, the cost of these ingredients will be roughly $3.36. Stats below include the crust ingredients + 3 eggs, 3 breakfast sausage links, 2 tbsp real bacon pieces and ¼ cup shredded cheese.
For the whole recipe:
Fat – 52.1g
Total carbs – 2.4g
Net carbs – 2.4g
Protein – 81.8g


Loaded Deviled Eggs

Ok they don’t really look loaded in this picture because they’re covered in paprika, but they are! I have been CRAVING deviled eggs and I haven’t had them in years for some reason! I wanted to liven them up a little so I decided to add some real bacon pieces and shredded cheese to the yolk/mustard/mayo mixture and piped them into the egg whites, before sprinkling some paprika and parsley on top. Not only are these soooo good, they’re STUFFED, like overflowing with yum, and still extremely low carb! I made a bunch of these and have two for lunch every day. 👌

Macros and pricing:
Based on the products we used, the cost of these ingredients will be roughly $1.65 (made with 6 eggs which equate to 12 deviled eggs)
Since the carbs aren’t “technically” zero, I’m providing up to 4 decimal places for each macro for “those people”.
Per 1 deviled egg:
Fat – 10.7349
Total carbs – 0.0316
Net carbs – 0.0316
Protein – 4.2121

I’ve found the best way to hard boil eggs is to place the eggs in a pot and fill it with water, just until the eggs are barely covered. Once they start rapidly boiling, set a timer for 15 minutes then when the timer goes off, pour out the hot water. Run cold water over them to cool them down a couple times, then let the eggs sit in cold water in the pot until you’re ready to peel them.
*Tip:* Peel IN the pot of water, OR under running water, for easy shell removal.
Peel eggs then cut them in half. Carefully (without breaking the whites) remove the yolks and put them in a bowl. To the bowl, add your desired amounts of mayonnaise and mustard (these amounts are all personal preference) and anything else to your liking, then stir to combine well. Spoon mixture into a ziploc bag and cut a hole in the corner. Pipe into egg whites. Sprinkle with paprika and parsley or chives!