In our house, we love breakfast and we love pizza. So we combined both loves into one great, low-carb dish that will keep happy tummies satisfied the rest of the day!
Fat Head Pizza Crust (the best low-carb pizza crust recipe we’ve tried by far!):
1 1/2 cups shredded mozzarella
3/4 cup almond flour
2 tbsps cream cheese, cubed
Preheat oven to 400F. Put mozzarella and cream cheese in a bowl and microwave for 1 minute. Stir, then microwave for another 30 seconds. Stir again. Add in 1 egg and almond flour and mix well. Put dough on a round pizza pan lined with parchment paper. Top with a similar sized piece of parchment paper and flatten dough to spread evenly. Remove top sheet of paper. Pierce holes in the dough with a fork to let steam out and avoid bubbles forming.
Bake for 8-9 minutes. Remove from oven and let cool for 5 minutes. Lower oven temperature to 350F.
This is what I used for toppings: Salsa (instead of pizza sauce), 5 eggs (scrambled and cooked), 6 pre-cooked and sliced breakfast sausage links, pre-cooked mushroom slices, 4 pre-cooked and chopped bacon slices, 2 tbsp roasted red peppers, minced, and 1/3 cup shredded mozzarella.
Spoon the salsa onto the crust, then top with eggs, followed by remaining toppings. Bake for an additional 8 minutes at 350F. Remove from oven and let sit 3 mins before slicing.
I love jalapeno poppers as an appetizer or side dish, but I always struggle with keeping the bacon tightly wrapped and prevent the ends from curling as it cooks. The solution? Put the bacon INSIDE the poppers instead!
6-8 jalapeno peppers, halved and seeded
1 – 8 oz brick of cream cheese
3/4 cup shredded cheddar or marble cheese
5 strips bacon, fried and crumbled
2 scallions, minced
1/2 tsp garlic powder
1/2 tsp Worcestershire sauce
Salt & Pepper
Blend cheeses, bacon, scallions, garlic powder, s & p and Worcestershire sauce and stuff into each pepper half. Place on a greased baking sheet. Bake for 20 minutes at 350F. The peppers should be softened and cheese melted. Put the poppers under the broiler for 1-2 minutes until the cheese is brown and bubbling. Remove from oven and allow to cool before eating.
This lighter-than-air crepe recipe reminds me of fluffy ricotta. You can delete the savory spices and add cinnamon and granulated sweetener instead to make a sweeter version for breakfast or brunch.
Put 2 oz. cream cheese and 2 eggs in a blender. Add 1/8 tsp oregano, 1/8 tsp garlic powder and 1/2 tsp Parmesan and blend until smooth. Let it rest for 2-4 minutes so the bubbles can settle. Pour some batter (it will be runny) into hot greased pan. Cook for 2 minutes until golden on the bottom, then flip carefully. Repeat with rest of batter.
For cannelloni, spread a thin layer of low-carb tomato sauce on the crepes then sprinkle with mozzarella and oregano. Roll up and top with extra sauce and cheese.
We were headed to the beach, and I had to whip up something quick to pack for my lunch. Since no bread = no sandwich, I compromised. Took ham & cheese deli loaf, spread on some cream cheese and rolled them up into these cute little bundles. You could add chopped up dill pickle in these too; I just didn’t want these getting soggy on the trip.
This one is so easy, you don’t need a recipe! Pound a chicken breast until flattened and even; season with salt and pepper. Lay a thin slice of ham over the chicken, then lay a thin slice of swiss cheese over top of the ham. Carefully roll up from the long end; secure with a toothpick or two if necessary. Wrap bacon around the chicken and then bake for 30 minutes in a 375 F oven. It looks company-fancy, but is so simple to make any night.