cooking directions<\/h3>\n

\n
• in a small bowl, add eggs, water, salt, and pepper until everything is thoroughly blended.<\/li>\n
• in a medium to large skillet, heat the butter over medium to high heat.<\/li>\n
• pour in the egg mixture.<\/li>\n
• it should set immediately at the edges if done correctly.<\/li>\n
• as the eggs set, push the cooked areas toward the middle, allowing the uncooked parts to flow underneath.<\/li>\n
• when the eggs are thickened, and there is no liquid egg remains in the skillet, add the cheese, tomato and green onion to one side.<\/li>\n
• fold the omelet in half and cut into two portions.<\/li>\n
• serve immediately.<\/li>\n<\/ul>\n

  nutritional information<\/h3>\n

  \n
  • calories – 236<\/li>\n
  • total fat – 18 grams<\/li>\n
  • saturated fat – 8 grams<\/li>\n
  • cholesterol – 395 grams<\/li>\n
  • sodium – 472 grams<\/li>\n
  • carbohydrates – 3 grams<\/li>\n
  • sugars – 1 gram<\/li>\n
  • fiber – 1 gram<\/li>\n
  • protein – 15 grams<\/li>\n<\/ul>\n

    <\/p>\n

    spicy vegetable skillet<\/h2>\n

    vegetables are an extremely healthy addition to anyone’s breakfast menu. while it may be harder to get children to eat vegetables in the morning, this spicy vegetable skillet may be the breaker that converts them into healthy eating.<\/p>\n

    if the pork and cheese are taken out of the ingredients, it can also eliminate even more carbs, but cater to vegans and vegetarians.<\/p>\n

    \n
    • calories per serving – 399<\/li>\n
    • servings per recipe – four<\/li>\n
    • prep cooking time – about 20 minutes<\/li>\n
    • ready to eat – 15 minutes<\/li>\n<\/ul>\n

      ingredients list<\/h3>\n

      \n
      • 1\/2 pound of fresh chorizo or spicy pork sausage<\/li>\n
      • 1 yellow pepper, chopped<\/li>\n
      • 1 red pepper, chopped<\/li>\n
      • 1 onion, chopped<\/li>\n
      • 3 tomatoes, chopped<\/li>\n
      • 2 zucchini, small size, and chopped<\/li>\n
      • 2 minced garlic cloves<\/li>\n
      • 1 teaspoons of paprika<\/li>\n
      • 4 large eggs<\/li>\n
      • 1\/4 teaspoons of salt<\/li>\n
      • 1\/4 teaspoons of pepper<\/li>\n
      • 1\/2 cup of shredded cheddar cheese<\/li>\n<\/ul>\n

        cooking directions<\/h3>\n

        \n
        • take a skillet and begin to cook chorizo, peppers, and onion over medium heat for 4 to 6 minutes or until chorizo is cooked through inside.<\/li>\n
        • after crumbling the chorizo, drain the excess liquid.<\/li>\n
        • stir in tomatoes, zucchini, garlic, and paprika.<\/li>\n
        • cook, covered, for 5 to 7 minutes longer or until the vegetables are soft.<\/li>\n
        • with the back of a spoon, make four “bowls” in the vegetable mixture.<\/li>\n
        • break an egg into each bowl.<\/li>\n
        • sprinkle the eggs with salt and pepper.<\/li>\n
        • cook, covered, for six minutes or until egg whites are entirely set, and the yolks begin to solidify slightly.<\/li>\n
        • remove from the heat and sprinkle with cheese. allow the cheese to melt and serve.<\/li>\n<\/ul>\n

          nutritional information<\/h3>\n

          \n
          • calories – 399<\/li>\n
          • total fat – 27 grams<\/li>\n
          • saturated fat – 10 grams<\/li>\n
          • cholesterol – 250 milligrams<\/li>\n
          • sodium – 100 milligrams<\/li>\n
          • carbohydrates – 13 grams<\/li>\n
          • sugars – 6 grams<\/li>\n
          • fiber – 6 grams<\/li>\n
          • protein – 24 grams<\/li>\n<\/ul>\n

            <\/h2>\n

            low carb mushroom florentine<\/h2>\n

            mushrooms can be enjoyed by themselves, or just about any cooked food, or placed in sandwiches for a more robust flavor.<\/p>\n

            \n
            • calories per serving – 126<\/li>\n
            • servings per recipe – two<\/li>\n
            • prep cooking time – 5 minutes<\/li>\n
            • ready to eat – 20 minutes<\/li>\n<\/ul>\n

              ingredients list<\/h3>\n

              \n
              • minced basil<\/li>\n
              • 2 large portobello mushrooms (remove stems)<\/li>\n
              • 1\/8 teaspoons of garlic salt<\/li>\n
              • 1\/8 teaspoons of pepper<\/li>\n
              • 1\/2 teaspoons of olive oil<\/li>\n
              • 1 small chopped onion<\/li>\n
              • 1 cup of baby spinach<\/li>\n
              • 2 large eggs<\/li>\n
              • 1\/8 teaspoon of salt<\/li>\n
              • 1\/4 cup of crumbled goat or feta cheese<\/li>\n<\/ul>\n

                cooking directions<\/h3>\n

                \n
                • preheat the oven to approximately 425 degrees.<\/li>\n
                • spray the mushrooms with cooking spray and place in a large pan.<\/li>\n
                • add some garlic salt and pepper.<\/li>\n
                • bake for about 10 minutes uncovered.<\/li>\n
                • after that, take a non-stick pan and heat the oil over medium-high while sauteing the onions until tender.<\/li>\n
                • stir in the spinach until it becomes noticeably wilted.<\/li>\n
                • stir together the eggs and salt; add to skillet.<\/li>\n
                • cook and stir until eggs are thickened, and no liquid egg remains; spoon onto mushrooms.<\/li>\n
                • sprinkle with cheese and, if desired, basil.<\/li>\n
                • yield: 2 servings.<\/li>\n<\/ul>\n

                  nutritional information<\/h3>\n

                  \n
                  • calories – 126<\/li>\n
                  • total fat – 5 grams<\/li>\n
                  • saturated fat – 2 grams<\/li>\n
                  • cholesterol – 18 milligrams<\/li>\n
                  • sodium – 472 milligrams<\/li>\n
                  • carbohydrates – 10 grams<\/li>\n
                  • sugars – 4 grams<\/li>\n
                  • fiber – 3 grams<\/li>\n
                  • protein – 11 grams<\/li>\n<\/ul>\n

                    <\/p>\n

                    chicken and apple sausages<\/h2>\n

                    chicken and apple complement each other because of their unique flavors.<\/p>\n

                    \n
                    • calories per serving – 92<\/li>\n
                    • servings per recipe – eight<\/li>\n
                    • prep time – five minutes<\/li>\n
                    • ready to eat – 20 minutes<\/li>\n<\/ul>\n

                      ingredients list<\/h3>\n

                      \n
                      • 1 large peeled and diced apple tart<\/li>\n
                      • 2 teaspoons of poultry seasoning<\/li>\n
                      • 1 teaspoon of salt<\/li>\n
                      • 1\/4 teaspoon of pepper<\/li>\n
                      • 1 pound of ground chicken<\/li>\n<\/ul>\n

                        cooking directions<\/h3>\n

                        \n
                        • in a large bowl, combine the apple, poultry seasoning, salt, and pepper.<\/li>\n
                        • crumble the chicken over the combination and stir well.<\/li>\n
                        • shape into eight 3 inch patties.<\/li>\n
                        • using a skillet that is coated in cooking spray, cook the patties over medium heat for about five minutes on each of sides.<\/li>\n
                        • serve immediately.<\/li>\n<\/ul>\n

                          nutritional information<\/h3>\n

                          \n
                          • calories – 92<\/li>\n
                          • total fat – 5 grams<\/li>\n
                          • saturated fat – 1 gram<\/li>\n
                          • cholesterol – 38 milligrams<\/li>\n
                          • sodium – 328 milligrams<\/li>\n
                          • carbohydrates – 4 grams<\/li>\n
                          • sugars – 3 grams<\/li>\n
                          • fiber – 1 gram<\/li>\n
                          • protein – 9 grams<\/li>\n<\/ul>\n

                            <\/p>\n

                            apple hashbrowns<\/h2>\n

                            this recipe is recommended for those who like to keep their foods taste the same, even when certain additions are taken out that would make it unhealthy.<\/p>\n

                            \n
                            • calories per serving – 199<\/li>\n
                            • servings per recipe – flour<\/li>\n
                            • prep time – three minutes<\/li>\n
                            • ready to eat – 17 minutes<\/li>\n<\/ul>\n

                              ingredients list<\/h3>\n

                              \n
                              • 1-1\/4 cups of frozen shredded hash brown potatoes<\/li>\n
                              • 1\/2 cup of chopped apple<\/li>\n
                              • 1\/4 cup of chopped onion<\/li>\n
                              • 1 large egg white<\/li>\n
                              • 1 tablespoon of minced chives<\/li>\n
                              • 1\/4 teaspoon of salt<\/li>\n
                              • 1\/4 teaspoon of pepper<\/li>\n
                              • 2 tablespoons of separated butter<\/li>\n
                              • 2 tablespoons of separated canola oil<\/li>\n
                              • 1\/2 cup of shredded swiss cheese<\/li>\n<\/ul>\n

                                cooking directions<\/h3>\n

                                \n
                                • except for the canola oil, butter, and cheese, add all of the ingredients into a pan.<\/li>\n
                                • in a large nonstick skillet, heat 1 tablespoon of the butter and 1 tablespoon of oil over medium to high heat.<\/li>\n
                                • divide the potato mixture evenly in pan, then sprinkle with cheese.<\/li>\n
                                • top with the rest of the potato mixture, pressing gently into the skillet.<\/li>\n
                                • cook for approximately 5 minutes or until the bottom is golden brown.<\/li>\n
                                • carefully invert pancake onto a plate. heat remaining butter and oil in the same pan.<\/li>\n
                                • slide the pancake into skillet, browned side up.<\/li>\n
                                • cook for 5 minutes longer or until bottom is slightly brown and the cheese is melted.<\/li>\n
                                • slide the pancake onto a plate and cut it into four pieces.<\/li>\n
                                • serve immediately.<\/li>\n<\/ul>\n

                                  nutritional information<\/h3>\n

                                  \n
                                  • calories – 199<\/li>\n
                                  • total fat – 16 grams<\/li>\n
                                  • saturated fat – 7 grams<\/li>\n
                                  • cholesterol – 27 milligrams<\/li>\n
                                  • sodium – 241 milligrams<\/li>\n
                                  • carbohydrates – 8 grams<\/li>\n
                                  • sugars – 3 grams<\/li>\n
                                  • fiber – 1 gram<\/li>\n
                                  • protein – 6 grams<\/li>\n<\/ul>\n

                                    <\/p>\n

                                    low carb breakfast burrito<\/h2>\n

                                    low carb breakfast burritos are a low-carb option that’ll satisfy your cravings, while keeping your carbs low.<\/p>\n

                                    \n
                                    • calories per serving – 324<\/li>\n
                                    • prep time – 20 minutes<\/li>\n
                                    • ready to eat – five minutes<\/li>\n<\/ul>\n

                                      ingredients list<\/h3>\n

                                      \n
                                      • 4 low carb tortillas<\/li>\n
                                      • 1 tablespoon of canola oil<\/li>\n
                                      • 3 large scallions\/spring onions<\/li>\n
                                      • 4 ounces of green chili peppers<\/li>\n
                                      • 1 medium whole red tomato<\/li>\n
                                      • 1\/2 teaspoons of salt<\/li>\n
                                      • 1\/4 teaspoons of black pepper<\/li>\n
                                      • 8 large eggs<\/li>\n
                                      • 1\/8 teaspoon of red or cayenne pepper<\/li>\n
                                      • 9 sprigs of cilantro<\/li>\n
                                      • 1\/2 cup of shredded cheddar cheese<\/li>\n
                                      • 1 serving of tomatillo salsa<\/li>\n<\/ul>\n

                                        cooking directions<\/h3>\n

                                        \n
                                        • heat oven to 325 degrees.<\/li>\n
                                        • wrap the tortillas in aluminum foil and heat in oven 5 to 10 minutes, depending on the speed of the stove.<\/li>\n
                                        • chop the tomatoes and diced green onions.<\/li>\n
                                        • in a medium nonstick skillet, heat the canola oil over medium to high heat.<\/li>\n
                                        • add green onions, chiles, tomato, salt, and pepper.<\/li>\n
                                        • gently stir for about 3 minutes.<\/li>\n
                                        • push the mixture to the side of the pan. add eggs and cayenne to skillet.<\/li>\n
                                        • cook for two minutes, occasionally stirring with a spatula until soft, creamy curds form.<\/li>\n
                                        • stir the vegetable mixture into the eggs.<\/li>\n
                                        • divide mixture among warm tortillas sprinkles with cilantro, one tablespoon of salsa and 2 tablespoons cheese.<\/li>\n
                                        • roll the tortillas and serve.<\/li>\n<\/ul>\n

                                          nutritional information<\/h3>\n

                                          \n
                                          • calories – 324 grams<\/li>\n
                                          • fat – 22 grams<\/li>\n
                                          • protein – 22 grams<\/li>\n
                                          • fiber – 5 grams<\/li>\n
                                          • carbohydrates – 7 grams<\/li>\n<\/ul>\n

                                            <\/p>\n

                                            low carb toast<\/h2>\n

                                            preparing toast from scratch is a great and fun way to produce the bread in a way that benefits the individual’s cooking preferences the most.<\/p>\n

                                            \n
                                            • calories per serving – 270<\/li>\n
                                            • servings per recipe – two<\/li>\n
                                            • prep time – five minutes<\/li>\n
                                            • ready to eat – five minutes<\/li>\n<\/ul>\n

                                              ingredients list<\/h3>\n

                                              \n
                                              • 1\/3 cup of almond flour<\/li>\n
                                              • 1\/2 teaspoon of baking powder<\/li>\n
                                              • 1\/8 teaspoon of salt<\/li>\n
                                              • 1 egg<\/li>\n
                                              • 2.5 tablespoons melted ghee<\/li>\n<\/ul>\n

                                                cooking directions<\/h3>\n

                                                \n
                                                • preheat the oven to approximately 400 degrees. place all the bread ingredients in a mug and mix well.<\/li>\n
                                                • put the mug in a microwave and cook on high for about 90 seconds.<\/li>\n
                                                • let the bread cool for five minutes and then remove the mug and slice into 4 pieces.<\/li>\n
                                                • place the slices on a baking tray and toast in the oven for 4 minutes.<\/li>\n
                                                • top with ghee.<\/li>\n<\/ul>\n

                                                  nutritional information<\/h3>\n

                                                  \n
                                                  • calories – 270<\/li>\n
                                                  • sugar – 1 gram<\/li>\n
                                                  • total fat – 27 grams<\/li>\n
                                                  • carbohydrates – 3 grams<\/li>\n
                                                  • fiber – 2 grams<\/li>\n
                                                  • protein – 6 grams<\/li>\n<\/ul>\n

                                                    <\/p>\n

                                                    low carb eggs benedict (with hollandaise sauce)<\/h2>\n

                                                    eggs benedict is one of the more popular breakfast dishes. while others believe that this dish must be made with “heart” in mind, it goes without saying that a quick fix that remains simple is the best choice for low carb breakfast enthusiasts.<\/p>\n

                                                    \n
                                                    • calories per serving – 617<\/li>\n
                                                    • servings per recipe – four<\/li>\n
                                                    • prep time – 10 minutes<\/li>\n
                                                    • ready to eat – five minutes<\/li>\n<\/ul>\n

                                                      ingredients list<\/h3>\n

                                                      \n
                                                      • 4 slices of bacon, pre-cooked (or sliced ham)<\/li>\n
                                                      • 4 halves of english muffins, low carb and toasted<\/li>\n
                                                      • 3 eggs (egg yolks)<\/li>\n
                                                      • 7 ounces of butter<\/li>\n
                                                      • 1 tablespoon of lemon juice<\/li>\n
                                                      • a dash of salt<\/li>\n
                                                      • a dash of pepper<\/li>\n
                                                      • a dash of cayenne pepper<\/li>\n
                                                      • 4 poached eggs<\/li>\n<\/ul>\n

                                                        cooking directions<\/h3>\n

                                                        preparing the hollandaise sauce<\/strong><\/p>\n

                                                        \n
                                                        • place egg yolks in a blender. melt the butter in the microwave until it begins to bubble.<\/li>\n
                                                        • with the blender or food processor running, gradually add the hot butter in a steady stream to the egg yolks until the sauce is creamy and thick.<\/li>\n
                                                        • add the lemon juice.<\/li>\n
                                                        • if the sauce is too thick, add some warm water for it to thin out.<\/li>\n
                                                        • season to individual taste with salt, pepper, and cayenne.<\/li>\n
                                                        • remove from the blender.<\/li>\n<\/ul>\n

                                                          assembling the eggs benedict<\/strong><\/p>\n

                                                          \n
                                                          • place 3 inches of water in a deep skillet or saucepan with a dash of salt. bring the water to a boil then reduce the heat to just under a boil.<\/li>\n
                                                          • carefully break the eggs into hot water and cook until whites are firm.<\/li>\n
                                                          • remove with a spoon.<\/li>\n
                                                          • place slices of low toasted carb english muffins (or tomato slices) on plates.<\/li>\n
                                                          • top each with a slice of ham or bacon.<\/li>\n
                                                          • place poached eggs on top and pour hollandaise sauce over eggs.<\/li>\n
                                                          • add a dash paprika.<\/li>\n
                                                          • serve immediately.<\/li>\n<\/ul>\n

                                                            nutritional information<\/h3>\n

                                                            \n
                                                            • total fat 60 grams<\/li>\n
                                                            • saturated fat 31 grams<\/li>\n
                                                            • cholesterol 512 milligrams<\/li>\n
                                                            • sodium 656 milligrams<\/li>\n
                                                            • total carbohydrates 5 grams<\/li>\n
                                                            • dietary fiber 2 grams<\/li>\n
                                                            • sugars 0.3 grams<\/li>\n
                                                            • protein 13 grams<\/li>\n<\/ul>\n

                                                              <\/p>\n

                                                              low carb waffles<\/h2>\n

                                                              waffles are so famous; they are a familiar name among several restaurants.<\/p>\n

                                                              they pair well with pork and other breakfast foods such as grits, cream of wheat, sausage, and toast.<\/p>\n

                                                              \n
                                                              • calories per serving – 211<\/li>\n
                                                              • servings per recipe – one<\/li>\n
                                                              • prep time – five minutes<\/li>\n
                                                              • ready to eat – 10 minutes<\/li>\n<\/ul>\n

                                                                ingredients list<\/h3>\n

                                                                \n
                                                                • 4 ounces of softened cream cheese<\/li>\n
                                                                • 2 tablespoons of melted butter<\/li>\n
                                                                • 1 tablespoons of vanilla extract<\/li>\n
                                                                • 2 tablespoons of liquid sweetener (or more to taste)<\/li>\n
                                                                • 1 tablespoons of baking powder<\/li>\n
                                                                • 4 tablespoons of coconut flour<\/li>\n
                                                                • 2 tablespoons of coconut milk<\/li>\n
                                                                • 4 large eggs<\/li>\n<\/ul>\n

                                                                  cooking directions<\/h3>\n

                                                                  \n
                                                                  • with a bowl and hand mixer, mix the eggs for 30 seconds.<\/li>\n
                                                                  • pour the melted butter over the eggs, sweetener, vanilla extract, and cinnamon and mix thoroughly until well blended.<\/li>\n
                                                                  • add the baking powder, cream cheese, and coconut flour.<\/li>\n
                                                                  • continue to mix well.<\/li>\n
                                                                  • allow the waffle batter sit dormant for about five minutes, so it becomes thick.<\/li>\n
                                                                  • pour a slightly liberal amount of waffle batter into the waffle maker and let it cook.<\/li>\n
                                                                  • repeat this process until the batter is empty. serve immediately.<\/li>\n<\/ul>\n

                                                                    nutritional information<\/h3>\n

                                                                    \n
                                                                    • calories – 211<\/li>\n
                                                                    • total fat – 17 grams<\/li>\n
                                                                    • carbohydrates – 5 grams<\/li>\n
                                                                    • protein – 7 grams<\/li>\n
                                                                    • fiber 2 grams<\/li>\n<\/ul>\n

                                                                      bottom line on low carb breakfast recipes<\/h2>\n

                                                                      when utilized the right way, low carb breakfast recipes may be able to help users maintain a healthy diet, especially if those meals include plenty of healthy foods, nutrients, and vitamins. however, losing weight requires more than just breakfast recipes.<\/p>\n

                                                                      it may be best to incorporate these low carb breakfast meals with a weight-loss program that can be personalized to your needs – one that’s backed by real scientific research.<\/p>\n

                                                                      one of the best apps we have seen on the market is noom<\/strong><\/a>. we like this unique program for its individualized health tools, food logging features, coaching, and custom meal plans. it doesn’t hurt that the program is backed by studies published in\u00a0the\u00a0journal of internet medical research, nature (scientific reports),\u00a0<\/em>and\u00a0nature’s journal of human hypertension.\u00a0<\/em><\/span><\/p>\n

                                                                      right now, there is a free trial offer<\/strong><\/a><\/span>\u00a0of <\/span>noom available for all dietspotlight readers.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

                                                                      breakfast tends to set the tone for the rest of the day. if you eat a well-balanced meal, you have …<\/p>\n","protected":false},"author":29,"featured_media":509681,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14751,49],"tags":[243,14791,14789],"acf":{"youtube_video_id":"","jump_links":false,"price":"","delivery_method":"n\/a","product_website":"","amazon_url":"","is_mlm":false,"has_sample":false,"has_testimonials":false,"has_money_back_guarantee":false,"has_parent_2022足球世界杯德国队分组 ":false,"has_bbb_listing":false,"mfg_country":"not sure","year_introduced":"","is_active":true,"where_to_buy":false,"competitors":false,"ingredient_list":false,"related_by_brand":false,"related_by_ingredients":false,"related_by_type":false,"external_user_reviews":false,"is_medically_reviewed":false,"medically_reviewed_by":false,"q_and_a":false,"gnc_url":""},"yoast_head":"\n