Diabetes Support

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Category: Breakfast (Page 5 of 7)

French Toast Recipe

Ingredients:
1/2 bag unflavored pork rinds (3-oz bag) puffy with bland taste (not crispy)
2 eggs
1/4 cup heavy cream
3 packets Stevia
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract (optional)

Instructions:

Crumble the pork rinds up until they resemble bread crumbs by using a food processor, or put them in a Ziploc bag (air removed) and roll them with a rolling pin. Set aside.

Beat eggs well and then mix with remaining ingredients and beat again. Add crushed pork rinds to the egg/cream mixture and allow to sit for approximately 5 minutes. Mixture will thicken, don’t rush this step.

Heat skillet or griddle with butter or oil (just enough to moisten pan bottom), and when hot, fry pancake style until golden brown on both sides.

Serve with butter.

Less then 1 carb gram per serving. 1 Serving.


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Crustless Quiche Recipe

Ingredients:
8-10 eggs
½ cup heavy cream or ½ cup shredded cheese (no soft cheeses)
Butter
Salt and Pepper
Additions:   mushrooms, zucchini, asparagus, cheeses, spinach, onion, garlic, fresh herbs, ham, turkey, sausage, bacon, shrimp, crab, etc. etc.

Instructions:

Melt a pat or two of butter into a quiche or pie plate in a 375 ° oven.

Beat 8-10 eggs until they’re pale yellow and frothy. Add salt and pepper to taste. Add ½ cup heavy cream or ½ cut shredded cheese and sale and pepper to taste.   Pour into quiche plate.

Additions. Add lightly cooked fresh veggies (sauté), thawed frozen veggies or spinach (press the water out first), meat and/or cheese.

Pop the quiche into the oven and back for 35 to 40 minutes or until set.

Serve immediately, or cool, cover and store up to three days in the fridge for future breakfasts.


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Rodeo Eggs Recipe

Ingredients:
4 slices of bacon
4 thin slices onion
4 eggs
4 thin slices cheddar cheese

Instructions:

Begin by frying the bacon in a heavy skillet over medium heat. When some fat has cooked out of it, push it aside and put the onion slices in, too. Fry the onion on each side, turning carefully to keep the slices together, until it starts to look translucent. Remove the onion from the skillet, and set aside.

Continue frying the bacon until it’s crisp. Pour off most of the grease, and distribute the bacon bits evenly over the bottom of the skillet. Break in the eggs and fry for a minute or two, until the bottoms are set but the tops are still soft. (If you like your yolks hard, break them with a folk, if you like them soft, leave them unbroken.)

Place a slice of onion over each yolk, then cover the onion with a slice of cheese. Add a teaspoon of water to the skillet, cover, and cook for 2 to 3 minutes, or until the cheese is thoroughly melted.

Cut into four separate eggs with a spatula, and serve.


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Russian Omelet Recipe

Ingredients:
2 shallots
4 eggs
2 tablespoons caviar
Parsley
Teaspoon lemon-juice
Tablespoon of cream
Salt & pepper
Butter

Instructions:

Chop shallots with a little parsley and cook in hot water.

Add 2 tablespoonfuls of caviar and a teaspoonful of lemon-juice; season to taste.

Beat 4 eggs with 1 tablespoonful of cream, salt and pepper, and fry in an omelet-pan with hot butter until done.

Place on a plate, turn in the ends and serve at once.


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Sausage Egg and Cheese Bake Recipe

Ingredients:
1 pound pork sausage (hot or mild)
1/2 cup diced green pepper
1/2 cup diced onion
8 eggs
1/4 teaspoon pepper
1 cup shredded cheddar cheese
1 cup shredded swiss cheese

Instructions:

Preheat the oven to 350 degrees F

In a large, heavy, oven-proof skillet, start browning and crumbling the sausage over medium heat.

When some grease has cooked out of the sausage, add the green pepper and the onion, and continue cooking, stirring frequently, until the sausage is no longer pink.

In a large bowl, beat the eggs and pepper together, and stir in the cheddar and swiss cheeses.

Spread the sausage and vegetables evenly on the bottom of the skillet, and pour the egg and cheese mixture over it. Bake for 25 to 30 minutes, or until mostly firm but still just a little soft in the center.

Makes 6 servings.


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Scrambled Eggs Recipe

Ingredients:
2 large eggs
2 tablespoons cream
Salt and pepper to taste
1 teaspoon butter
1 tablespoon chive or scallion cream cheese
1 tablespoon caviar or chopped smoked salmon

Instructions:

In a glass measuring cup, beat the eggs and the cream together with a fork and add salt and pepper to taste. Heat the butter in a skillet until a drop of water sizzles when it hits the butter. Pour in the eggs and stir them around with the inverted pancake turner so that the cooked eggs come to the surface and the liquid eggs go to the bottom of the pan.

When the eggs are beginning to thicken, add the cream cheese ands stir it into the eggs. When the eggs are firm but still moist, turn them out onto a plate and top with the caviar or smoked salmon.


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Scottish Omelet Recipe

Ingredients:
6 eggs
Leeks
Butter
Salt
Pepper

Instructions:

Boil young tender leeks in salted water; let drain. Chop to a fine mince and fry in hot butter.

Add 6 well-beaten eggs, sprinkle with salt and pepper and fold into an omelet and serve on a hot dish.


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Egg Florentine Recipe

Ingredients:
1 batch creamed spinach (see below)
4 eggs

Creamed Spinach: 10 oz. frozen, chopped spinach, thawed
1/4 cup heavy cream
1/4 cup grated parmesan cheese
1 clove garlic, crushed

Instructions:

Make creamed spinach according to directions (below) . After you’ve stirred in the cream, spread the spinach on the bottom of your skillet in an even layer.

Using the back of a spoon, make four evenly spaced hollows in the spinach, and break an egg into each one. Turn the burner to low, and cover the skillet.

Cook until the eggs are done (about 5 minutes). Divide into four sections with a spatula to make serving easier.

Makes 2 generous servings.

Creamed Spinach: Put all the ingredients in a heavy-bottomed saucepan over medium-low-heat, and simmer for 7 to 8 minutes.

Makes 3 servings, for use with Eggs Florentine.


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Spinach Omelette Recipe

Ingredients:
2 oz cream cheese
2 eggs
1/4 cup chopped fresh spinach leaves
1/4 teaspoon toasted sesame seed oil

Instructions:

In a bowl, mix together cream cheese and spinach. In a separate bowl, beat 2 eggs.

Brush sesame seed oil on the bottom of a frying pan (this oil is very strong, so don’t use any more than necessary). Preheat pan on medium heat, pour in eggs. Cook until able to flip egg. Spread cream cheese mixture onto cooked side of egg. Wait 30 seconds to ensure the other side of the egg is cooked, fold in half, wait 1 minute to melt cream cheese mixture.

Remove from heat, serve.

1 serving


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Acapulco Eggs Recipe

Ingredients:
8 large eggs
2 tablespoon butter
6 tbsp cream
3/4 tsp salt
1/4 tsp pepper
2/3 cup extra-sharp cheddar, shred
1 4 ounces can green chiles, chopped

Instructions:

Put butter in 8″ square baking pan. Set in 350 degree oven to melt.

Shake pan to distribute butter evenly. Slightly beat eggs, milk, salt and pepper. Pour into pan. Bake at 350 for 10 minutes or until eggs begin to set.

Sprinkle with cheese and chiles.

Draw a wide metal spatula across bottom of pan several times to break up mixture. Bake, breaking up mixture again several times, for 5 more minutes or until you desire it to be done.


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