breakfast, eggs, S recipes, thm, thm friendly, trim healthy mama

Eggs N’ Sausage

Hi y’all. I hope you had a fabulous weekend. I know I did. I made this fabulous eggs n’ sausage recipe for the fam this weekend. Also, we made a little trip to the airport to pick up my sister. She flew in from Florida to stay with us for a while. She is going to be getting an apartment close to us after she gets some bills paid off and stuff. Super excited to have her here for a bit.  We’re already having lots of fun. This morning we played Wii bowling to get our heart rates up just a little and get our bodies moving. It was fun!  🙂

Anywho… thought I’d share this eggs n’ sausage recipe with y’all cuz it’s super easy and super yummy, too!

eggs n sausage

Eggs N’ Sausage (Click HERE to print recipe)

Get This:

  • 1/2 pound ground sausage, any kind you like
  • 1/2 a green bell pepper, diced
  • 1/2 a small onion, diced
  • 6 large all-natural eggs
  • 1/4-1/2 c. cream or half and half
  • salt and pepper to taste
  • 1/2 c. cheddar cheese, shredded

Do This:

  1. Brown sausage in a medium size skillet.
  2. Once sausage is browned, add pepper and onion and cook til onion is translucent and pepper is soft; season veggies a little.
  3. While veggies are cooking, whisk eggs, cream and salt and pepper together in a medium size bowl til frothy.
  4. Once veggies are ready, add eggs to pan and cook until just done; turn heat off.
  5. Sprinkle cheese over eggs.
  6. Allow cheese to melt before serving.

Enjoy these delicious eggs as part of an S breakfast, lunch, brunch or whathaveyou… these are delicious any time of day! For those following THM, since these are an S, be sure to keep your carbs to 10 or less!

Live, laugh, love and be kind!  xoxo

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atkins friendly, eggs, gluten-free recipes, quiche, S recipes, thm, thm friendly

Crustless Chicken and Cheese Quiche

As soon as I saw this recipe for Chicken and Cheese Quiche, I knew I wanted to make it in my kitchen. I thought about making it with an almond crust, but decided against it. I think I’m glad I did. It may be just a bit too rich with an almond and butter crust. This crustless chicken and cheese quiche is perfect for dinner, but would make a great breakfast, brunch or any-time-of-day meal!

I love how golden brown it gets…

chicken and cheese quiche

Many thanks to Ayesha for inspiring this recipe!

Crustless Chicken And Cheese Quiche (Click HERE to print recipe)

Get This:

  • 1 can chicken (about 1 c. cooked chicken)
  • 2 green onions chopped
  • 1/2 c. red onion, chopped with layers separated
  • 1/2 bell pepper chopped
  • 3 eggs
  • 1  1/4 c. cheddar cheese shredded and divided
  • 1/2 c. heavy cream (or half and half)
  • 1/2 t. cayenne
  • 1/2 t. black pepper
  • garlic salt to taste
  • 2 T. butter

Do This:

  1. Preheat oven to 350° F.
  2. In a medium size skillet, add 2 T. butter and fry the red onions until transparent.
  3. Add the chopped bell pepper, shredded chicken and green onions.
  4. Add 1/2 of your seasonings to this mixture and cook til warmed through and veggies are tender, stirring occasionally.
  5. In a small bowl, whisk 2 eggs; add  1 c. shredded cheddar to it.
  6. In another bowl whisk the heavy cream, and remaining egg; add the remaining seasonings to it and whisk.
  7. Spray a pie plate or baking pan with non-stick vegetable oil; add the chicken and veggies; pour cheese-egg mixture and spread it over the vegetables with a spoon.
  8. Now top it all with the cream-egg mixture; sprinkle remaining 1/4 c. of cheese over everything and bake for 40 minutes or until quiche is set and golden brown.
  9. Remove from oven and allow to cool several minutes before cutting and serving.

Notes:  This crustless chicken and cheese quiche is a delicious S meal for those following the THM lifestyle. Feel free to add other veggies you like to this. I would love to add mushrooms to this next time I make it, maybe even some tomatoes!

Live, laugh, love and be kind! xoxo

eggs, gluten-free recipes, S recipes, thm, thm friendly, trim healthy mama

Ham and Veggie Bake

My family and I often like to have breakfast for dinner. In fact, we REALLY like it. This ham and veggie bake is no exception. It really hits the spot, especially on a cool, fall evening. There is just something about warm eggs with meat and veggies that hits the spot, no?

Don’t get me wrong, you can totally eat this Ham and Veggie Bake for breakfast. That is totally acceptable. But if you want to eat it for brunch, lunch or dinner, it’s perfect for that as well! It would be great to take to a potluck or have on Christmas morning.  I’m pretty sure you could put it together the night before, refrigerate it overnight and throw it in the oven the morning of!

Ham And Veggie Bake

MMmmmm, doesn’t that ^^^ look yummy?!? Now for the recipe (original recipe here)…

Ham and Veggie Bake (Click HERE to print recipe)

Get This:

  • 1 head of broccoli, washed and cut into small flowerettes
  • 1 head of cauliflower, washed and cut into small flowerettes
  • 1 lb. cooked ham, diced
  • 1 c. sharp cheddar cheese, shredded
  • 1/3 c. green onion, sliced thin
  • 8 eggs, beaten
  • 1/4 c. heavy cream or half and half, whipped with egg
  • Spike Seasoning to taste (or other favorite seasoning blend)
  • fresh ground black pepper to taste

Do This:

  1. Heat oven to 375° F. (If you are baking from overnight refrigeration, and you are using a glass pan, do not preheat; allow oven and pan to heat up together.) Spray 9×13 pan with non-stick cooking spray.
  2. Bring a medium-sized pot of water to a boil and cook the broccoli and cauliflower just 2 minutes; then pour into a colander placed in the sink and let it drain well.  Dice the ham while the broccoli drains.
  3. Put broccoli, cauliflower, ham, cheese, down in casserole dish in that order.  Season with Spike Seasoning and fresh-ground black pepper, then sprinkle with green onion and pour beaten egg over.  Use a fork to “stir” the mixture just until all the ingredients are coated with egg.  It will look like there is not enough egg, but don’t worry, there is!
  4. Bake in oven for 35-45 minutes, or until the mixture is set and top is lightly brown.  Serve hot.
  5. This can be kept in the fridge for at least a week and reheated in the microwave.

This goes together quickly and takes just over half an hour or so to cook. It’s super easy and quick! I do hope you will make it soon!

LIVE, laugh, love and be kind! xoxo

breakfast, eggs, gluten-free recipes, S recipes, thm, thm friendly, trim healthy mama

Eggs And Ham

This eggs and ham recipe is simple but so delicious.  I can eat eggs morning noon or night with no problem.  I love them scrambled, fried or in an omelet, I LOVE eggs.  I love them hard boiled and poached, too! Deviled eggs are also good.  Although I’m not sure why they’re called that…

This recipe just happened to be a breakfast but I, as you have just learned, am an equal opportunity egg consumer.  This would make a great lunch or dinner as well. Now without further ado, the fabulous eggs and ham recipe!

eggs n ham

Eggs And Ham (Click HERE to print recipe)

Get This:

  • 1 T. coconut oil
  • 3 slices cooked ham, diced
  • 1-2 T. onion, diced
  • 1/4 – 1/2 c. cheddar cheese, shredded
  • 2 eggs
  • 1/4 c. cream or half and half
  • favorite seasonings, to taste

Do This:

  1. Heat oil in medium size skillet.
  2. Fry ham and onion til it starts to brown.
  3. While ham is frying, scramble eggs, cream and seasonings.
  4. Add eggs to pan with ham and onion.
  5. Cook eggs to desired doneness.
  6. When eggs are just done, add cheese and cook til cheese is melted and eggs are fully cooked.
  7. Enjoy!
Notes:
You could used diced ham instead of sliced in this eggs and ham recipe, skipping a step in prep. Also, you don’t have to use shredded cheddar, you can use any cheese you like. Use your imagination!
MMmmm, good!
Live, laugh, love and be kind!  xoxo
eggs, gluten-free muffins, gluten-free recipes, S recipes, thm, thm friendly, trim healthy mama

Egg Muffins

I have seen recipe after recipe for these egg muffins and have wanted to try them for some time, but have shied away for some reason or other. Well, today that came to an end. I finally made my egg muffins. And I am so glad I did. They’re delicious!! I didn’t follow anyone’s recipe, I just did my own thing. I thought about what me and my bunch like in eggs and went from there.  I will now share my recipe for Egg Muffins.

Egg Muffins

Egg Muffins (Click HERE to print recipe)

Let’s Get This:

  • 7 large eggs
  • 1/2 c. cream or half and half
  • 1 T. coconut oil to cook veggies in (can use any oil)
  • 2 cloves garlic, minced
  • 1/2 1 medium bell pepper, diced small (I used an orange one, but hey, I’m not the boss of you!)
  • 1/4 medium onion, diced small
  • 1/4 c.mushrooms, diced small
  • small handful fresh baby spinach chopped small
  • 6 pieces cooked bacon, to crumble on top of muffins before baking
  • 1/4-1/2 c. shredded cheddar cheese, to sprinkle on top of muffins before baking
  • seasonings for veggies and eggs (whatever you like), to taste
  • non-stick cooking spray for muffin tin

Let’s Do This:

  1. Preheat you oven to 350º F.
  2. Cook your bacon (I cooked mine in the oven while I got everything else ready)
  3. Cook garlic, bell pepper, onion and mushrooms over medium heat in 1 T. coconut oil and seasonings you like, until tender.
  4. Turn off heat and add chopped spinach to wilt; allow to cool several minutes.
  5. While veggies are cooking, whisk eggs and cream together with whatever seasonings you are using.
  6. Spray your muffin tin with non-stick cooking spray.
  7. Once veggies have cooled several minutes, add to egg and milk mixture, stirring well to mix.
  8. Using a small ladle, ladle egg muffin mixture into muffin tin.
  9. Crumble bacon into each tin and sprinkle a little cheese on top as well.
  10. Bake for 20-25 minutes or until golden brown.

These are tasty little muffins that would make great after school snacks, breakfast, brunch, or an after workout snack. If you don’t do spinach, don’t put it in there. If you like something else you don’t see, add it. The possibilities are limitless!

Live, laugh, love and be kind!  xoxo

eggs, gluten-free recipes, sugar-free recipes, thm friendly, trim healthy mama

Easy Omelet

Breakfast for Lunch? Yep! That’s what I said, and no I haven’t gone mad. I just get tired of eating the same thing all the time.  When you are trying to eat healthy most of the time, sometimes you get in a rut.  It isn’t hard to do. Trust me.  I have been trying to come up with healthy ideas for lunches and dinners for  quite some time now and it isn’t always easy, especially when you’re cooking for just one or two people. This easy omelet is perfect!

In 2012 I was on a strict eating plan and I lost about 40 pounds.  I really liked the plan and I liked the results.  I sort of lost momentum and went off the plan though and I’ve gained most of the weight back.  I really need to get back on track! I keep starting and restarting, but I can’t seem to get my act together this time.

But, I will do it, I am determined!

Anywho…all that to say, I came up with an omelet that is tasty and quick to make. It has veggies in it and I like to cook it in coconut oil, which a super healthy, saturated fat. And the egg is a great protein source!! So it’s a quick, easy, and healthy meal!

4-egg omelet.nowicaneatcake

My easy omelet looks great ^^^ doesn’t it?

Easy Omelet   (Click HERE to print)

Get This:

  • 3-4 large eggs (depending on how big you want your omelet)
  • 1/4 c. cream or half and half
  • 1/4 small onion, chopped
  • 2-4 fresh mushrooms chopped (or more, depending on how big and how much you like)
  • 1/2 large fresh tomato,chopped
  • 2% shredded cheese
  • enough coconut oil to sauté your onions and mushrooms and then enough to just cover the bottom of your pan
  • seasonings for your eggs and veggies, whatever you like

Do This:

  1. First, sauté your onions and mushrooms in a T. of coconut oil (I seasoned mine with  little seasoned salt).
  2. Then set your onions and mushrooms aside.
  3. Next, wipe out your pan and add enough oil to just cover the bottom of the pan (1-2 T.).
  4. Now you want to start heating your pan and  scramble your eggs in a bowl  with 1/4 c. milk. Season eggs with whatever seasoning you like.
  5. Add eggs to heated pan. Cook until nicely browned on one side, tilting the pan to allow eggs to flow under cooked edge so that the top eventually is almost completely dry. Once you have most of the liquid part of the egg cooked, flip your egg over.
  6. Now is when you add your onions, mushrooms, tomatoes and cheese.
  7. Then flip your egg onto itself making the omelet. Tada! You have an omelet!

It took me a while to get the method down for making the omelet, so don’t worry if it doesn’t turn out prefect the first few times. It doesn’t have to be pretty, it will still taste good!!

Also this can be made any time of day, it doesn’t have to be breakfast! Have fun with it.

Live, laugh, love and be kind! xoxo