Chicken Fajita Quiche

Mexican food is one of my favorite cuisines and fajitas are always a delicious entree packed with protein and veggies.  In this recipe I ditched the tortillas and turned the flavor of fajitas into a savory low carb quiche that could be served any time of day in your house.  As with most of my quiches and egg bake recipes, you could really throw just about any vegetable or cheese into the mix and it would turn out great here, too.  I also created my own taco seasoning rather than buying a processed packet from the store - this seasoning would also be delicious on ground beef in chili or to season chicken or beef in a taco salad.  It is very versatile and the recipe makes plenty for several meals. I pulled out the ingredients and pre-heated my oven to 350°F. To make the taco seasoning, I added the cumin, chili powder, paprika, cayenne pepper, garlic powder and onion powder into a small bowl. I used a spoon to mix them until thoroughly combined.  You can vary the amount [Continue reading...]

Jalapeño Sausage Casserole

Breakfast casseroles that allow for leftovers that easily double for lunch at work are some of my favorite dishes to create, as seen in my previous recipe for a spinach and mozzarella egg bake.  Today I decided to give readers a hearty and spicy sausage-filled casserole.  This egg bake has the perfect amount of zip from the jalapeño, bite from the green onions as well as a plethora of cheesy goodness in addition to the breakfast sausage and eggs.  It is a great Sunday morning treat for your family (especially for those of you who celebrate Easter) or would even be a wonderful dish to bring to a potluck brunch gathering.  As with my other recipes, this requires very little prep work before baking begins yet is full of flavor and really delicious. I started by gathering my ingredients and pre-heating the oven to 350°F. Next I finely diced some green onions, both the tops and a few slices of the white ends.  If your preference is the tops only, feel free to omit the white [Continue reading...]

Stuffed Breakfast Peppers

I'm always looking for new low carb breakfast options, especially for weekend mornings.  Today's dual recipe, a two-in-one, brings you two delicious options for stuffed breakfast peppers that are easy to make and very satisfying.  As with some other recipes I've shared in the past, these are great base recipes that can easily be adapted to include your favorite vegetables and meats - the possibilities are limitless and anything you might enjoy in an omelette would be great in these peppers.  The best part is that although these are breakfast peppers, you could easily serve them for dinner or re-heat the leftovers for lunch the next day. I started by gathering my ingredients and pre-heating the oven to 375°F.  Today I made pizza peppers as well as a vegetarian option, the perfect variety for any household. Next I started with the vegetarian peppers by roughly chopping the broccoli.  The pieces should be pretty small to not overwhelm the peppers or other ingredients. I [Continue reading...]

Salami Pepper Egg Muffins

It's no surprise that I enjoy the ease of egg muffins for breakfast or a quick snack.  Egg muffins are easy to prepare and stay fresh when stored in the refrigerator for a few days.  They also re-heat very well and the right combination of ingredients makes them super tasty with minimal effort.  Previously I made sausage and cheese egg muffins that inspired me to create another variation for today's recipe.  In that post I also explain the importance of choosing eggs fortified with omega-3 fatty acids which I highly recommend you read if you previously missed that recipe.  Today I used Molisana salami from Olli, a delicious slow-cured salame made with peppercorns and garlic.  The salami combined with chopped red peppers and cheese make these egg muffins robust in flavor and completely keto-friendly. I began by pre-heating the oven to 350°F and gathering the ingredients for the recipe. First I diced the red bell peppers into bite-sized pieces.  These will become tender in the [Continue reading...]

Spinach and Artichoke Mini Muffins

I'm glad to be back to regular posting and apologize for my short hiatus.  I went home for two weeks over Christmas to spend time with family and friends.  It had been a year since I had been home, as I think I may have previously mentioned, and it was just so great to be back.  In the weeks leading up to my vacation I had made some extra recipes to post, but to be honest they don't live up to the standards I have set for myself and I didn't want to post mediocre food for you.  But now I am back and I hope you're ready for a delicious new recipe! Spinach and artichoke dip has pretty much always been one of my favorite appetizers at restaurants; I wanted to take the flavors and represent them in a new way that is both low carb-friendly and absolutely delicious.  Of course, you could make a traditional dip and serve it with celery, cucumbers, bell peppers or maybe even pork rinds, but these muffins are my new favorite way to enjoy the taste of spinach and artichoke hearts. I [Continue reading...]

Spinach Mozzarella Egg Bake

Today's recipe combines three of my favorite things in one easy-to-make dish: spinach, cheese and eggs.  This is a fantastic savory casserole that I would happily eat for breakfast lunch or dinner.  It's easy enough to make after a long day at work but also a satisfying meal to make for Sunday brunch, too.  Sometimes it's nice to have meat-free options that still fit ketogenic macros (low carb, high fat, moderate protein); this egg bake certainly fits the bill.  In my other breakfast casserole post, I mentioned my family's tradition of having Oklahoma Brunch Eggs every Christmas morning between opening stockings and presents.  This would be a great festive casserole alternative for Christmas brunch due to the bright green spinach! I began by pre-heating my oven to 375°F and gathering the necessary ingredients for the recipe.  As with the majority of my recipes, I truly enjoy creating easy-to-make delicious recipes that have minimal ingredients yet still taste great. Next I [Continue reading...]

Avocado + Egg Spaghetti Squash Bowls

I am on such a big spaghetti squash kick right now that I wanted to bring my readers another variation of this great fall/winter food.  Spaghetti squash is higher in carbs and sugar than I feel comfortable eating frequently, but the buttery "noodles" are really hard to resist right now.  It is such a versatile vegetable that you can use the squash with almost any ingredients and it will taste great.  Today's recipe would be perfect for Sunday breakfast or brunch or even dinner; it is hearty, creamy and filling as well as a great vegetarian option if you don't want meat.  If you follow me on Instagram you know I often love eating eggs for dinner; this meal would be perfect after a long day at the office and would be worth the time it takes to bake even on a weeknight. I began by gathering the necessary ingredients and pre-heating my oven to 400°F.  I really like this recipe because the spaghetti squash is essentially twice baked, making it a lot more crispy (in a good way) than it [Continue reading...]

Easy Zero Carb Egg Muffins

The words "zero carb" are music to my ears when looking up keto recipes online.  I was determined to make some zero carb egg muffins for breakfast that I can bring with me all week for lunch at work, too.  These muffins are extremely easy to put together and have the perfect low carb, high fat, moderate protein macro ratio.  I absolutely plan to create other egg muffin recipes in the future with different filling combinations; for now, this is a simple recipe that can be easily built upon by adding veggies or other cheeses that suit your taste. I began by pre-heating my oven to 350°F and spraying my 6 cup jumbo muffin tin with non-stick spray.   I sliced the Italian sausage into small bite-sized pieces and sauteed them in butter.  Although the Niman Ranch uncured sausage links are fully cooked in the package, I do want to brown them and heat them thoroughly before baking. After cooking I spooned the sausage evenly into the muffin cups and set aside. A quick note [Continue reading...]

Egg and Sausage Breakfast Bake

If you are in the hunt for a delicious low carb Sunday morning breakfast or brunch casserole, this may be the dish for you.  Growing up it was a tradition for my family to always make "Oklahoma Brunch Eggs" on Christmas and Easter.  The heavily-used recipe card comes from a little binder of recipes by the players and wives of some late 1970s, early 1980s Chicago Bears team.  Neill Armstrong, the head coach at the time, submitted the recipe for the book - thanks Neill!  I don't think we ever made a single recipe from the rest of the booklet, but those Oklahoma Brunch Eggs became a staple at the holidays.   Since going ultra low carb, I've been interested in trying to recreate or find keto-friendly substitutions for some foods I love.  The original recipe calls for two bags of croutons as the base, which just doesn't fly when eating less than 18g of carbs a day.  This egg bake is my new go-to for a late brunch on Sundays. I pre-heated my oven to 350°F and began by prepping my onion [Continue reading...]