Category Archives: Breakfast/Brunch

Low Carb Sweet Rolls

Low Carb Sweet Rolls

I am a diabetic so I am always looking for ways to enjoy food without raising my glucose levels. I was introduced to low-carb mozzarella dough recipes. The first try was a little dry. So I continued to play around with it. My kids wanted me to try sweet rolls. The second try was amazing!!!

Dough Ingredients

4 cups Shredded Mozzarella Cheese
4 oz Cream Cheese
1 1/2 cups Almond Flour
2 Eggs

Cinnamon Filling Ingredients

1/2 cup Butter melted
1/3 Truvia One Sugar Blend or Coconut Sugar
2 T Cinnamon

Orange Filling Ingredients

1/2 cup Butter melted
1/3 Truvia One Sugar Blend or Coconut Sugar
1/2 tsp McCormick Valencia Orange Peel
15 drops doTerra Wild Orange Essential Oil

Frosting Ingredients

4 oz Cream Cheese
1 T Unsalted Butter
1 T Truvia One Sugar Blend or Coconut Sugar


Preheat oven to 425F.

Mix together filling ingredients of choice and set aside.

Mix Frosting ingredients together and set aside.

Low Carb Frosting

Combined cheese and almond flour. Microwave on high for 1 minute. Stir return to the microwave for 1 minute. Add Egg and incorporate completely. Place between 2 pieces of baking parchment paper and roll out into a rectangle. Remove the top baking paper/parchment. (If the mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again but not too long or you will cook the egg.) Spread filling over the dough and roll. Slice into 8 pieces and place in a greased 9×9 baking pan. Bake for 12 to 15 minutes until golden brown. Spread with frosting while warm.

Crust-less Mexican Quiche

Crust-less Mexican Quiche

Some recipes are product of trial and error others turn out well on the first try. This recipe came about because I had a coupon for free Chorizo. Joseph made me an omelet that was fantastic. Then as we created our weekly meal plan we discussed creating a Mexican Quiche for dinner. We discussed what vegetables we  wanted to try with it.

As it was cooking the smell was fantastic. At was a 5 thumbs up recipe. The flavors got even better as we had the leftovers for breakfast.


2 T Olive Oil
1 cup chopped Onions
8 oz chopped Mushrooms
2 cups chopped Spinach
2-9 oz Pork Chorizo
18 Large Eggs
8 oz Cream Cheese
1 cup Whipping Cream

Optional Toppings:

Shredded Cheese
Sour Cream
Hot Sauce


Pre-heat oven to 425 degrees. Saute onions and mushrooms in olive oil. Remove from the pan and cook the Chorizo. Add back in mushrooms and onions.

Saute and Cooking Prep

In your blender combined, eggs, cream cheese, and whipping cream.

Egg mixture

Line a casserole dish with tinfoil and spray with coconut oil. (15 x 11 for thinner or 9 x 13 for thicker) Combined Chorizo mix and spinach together in the dish. Pour in egg mixture and gentle stir.

Mexican Quiche pre-cooked

Bake for 25-35 minutes. Remove from oven and let stand for 5 – 10 minutes. Cut into 12 pieces and top with your favorite toppings. I topped mine with avocados and tomatoes.

Cooked Crust-less Mexican Quiche



Egg Cups

Theses tasty bites can be prepared ahead of time and eaten warm or cold. You can also change them up by adding a variety of different vegetables.


16 oz Ham or Turkey Lunch Meat (thinly sliced)
1-2 cups  Vegetables (We love sauteed peppers, mushrooms and onions)
12 Eggs
8 oz Cream Cheese
2 cups Whole Milk or Half and Half


Preheat oven to 425 degrees. Grease 24 count muffin tin. Line each cup with two slices of meat. Prepare your vegetables and place inside the lunch meat cups. In a blender combined eggs, cream cheese and milk. Blend until smooth. Pour egg mixture over the vegetables. Bake for 30 – 45 minutes until the eggs are fully cooked. (Toothpick comes out clean with no liquid). Allow to cool in pan for 5 minutes. Remove from pan so it they don’t start sticking. Store in a air tight container for up to 7 days. Serve warm or cold.


Ore-Ida Just Crack an Egg

My girls leave for high school at 6 am, so preparing a healthy breakfast can be a challenge. They were often just doing protein smoothly because they are fast. So when I see the these in the Ore-Ida Just Crack an Egg in meat/cheese section of the store and thought I would give them a try. This is an unsolicited, unpaid review.

Ore-Ida Just Crack an Egg

I found two varieties at our local Winco. The All American Scramble has 3 packages inside, Potatoes, Sharp Cheese, and Uncured Bacon. The Denver Scrambler also has 3 packages, Applewood Smoked Ham, Mild Cheddar, and a package with Potatoes, Green Peppers, and Onions.

They are simple to make. Remove the bags, crack an egg, scramble it and stir in the contents from the packages, and microwave.

My family love vegetables so they prefer the Denver Scramble. So if you need a quick healthy breakfast we highly recommend giving Ore-Ida Just Crack an Egg a try.Nutrition Facts

Cannoli French Toast

One year we had left over cannoli cream and so our daughter ask if for her birthday breakfast we could have it on french toast. This is where this amazing breakfast came to be.


1 loaf Bread (We love Brioche or Texas Toast.)
6 Large Eggs
3/4 cups Milk
1 tsp vanilla
Cannoli Cream
3 cups of Berries
Prepared Whipping Cream
Chocolate Gnocchi


Beat together eggs, milk,  and vanilla. Heat a lightly oiled griddle or skillet over medium-high heat. Dunk each slice of bread in egg mixture, soaking both sides. Place onn pan, and cook on both sides until golden. Top with cannoli cream, then berries, whipping cream and then drizzle with chocolate gnocchi.

Pumpkin Butterscotch Streusel Muffins

I wanted to make pumpkin muffins for Halloween breakfast tomorrow, so I went to my storage room for inspiration. These turned out amazing!

WARNING: MUST USE BAKING CUP LINERS. Butterscotch may stick to the pan if you over fill the liners. I had 3 that I over filled and that stuck to the pan. I made a mess getting them out. They became our taste testing muffins.


1/2 cup Butter
1 cup Flour
2 boxes Spice Cake Mix
26 oz can Pumpkin Puree
4 drops doTerra Cinnamon Bark
2 drops doTerra Clove
12 oz Butterscotch Chips


Preheat oven to 375 degrees. Line 24 cut muffin tin with baking cup liners.

In a small mixing bowl cut together butter, 1 cup of cake mix, and flour to create the Streusel. In a medium mixing bowl combined cinnamon and clove essential oils into pumpkin. Stir remaining cake mix into pumpkin mixture. Mix in Butterscotch Chips.

Fill muffin cups 3/4 the way full. Top with approximately 1 tablespoon Streusel. Bake for 25 minutes. Remove immediately from pan and place on cooling rack. Enjoy warm or cold.



Cream Cheese Strudel Muffins

I love all things with cream cheese. I also love strudel muffins. So I decided to play around. We added fresh peaches to 1/2 of the batch which was my daughters favorite.


1 Egg
1 cup Milk
1/4 cup Oil
1/4 cup Sugar
2 cups Flour
3 tsp Baking Powder
1 tsp Salt
Optional 1/4 – 1/2 cup fresh fruit

Cream Cheese Filling
1 Egg
1/4 cup Sugar
8 oz Cream Cheese

1/4 cup Unsalted Butter
1/4 cup Brown Sugar
1/2 cup Flour


Pre-heat oven to 400 degrees.

In a medium mixing bowl cream together egg, milk, oil, and sugar. Shift in dry muffin ingredients. Gently fold dry and wet ingredients together (including optional fruit).

In a separate bowl cream together filling ingredient until smooth.

In a third bowl cream together butter and brown sugar. Stir in flour until crumbly.

Line a 12 count muffin tin with liners. Layer each cup with a thin layer of dough followed by cream cheese filling, more dough, then sprinkle with strudel.

Bake for 18-22 minutes until golden brown.