Easy breakfast board

Entertaining guests for breakfast is always a source of panic for me. Not only am I NOT a morning person, who has the time in the morning to cook a full meal for guests? That’s where make-ahead recipes or easy assembly jobs come in handy. And this easy breakfast board has become my go-to for fuss-free breakfast entertaining and brunch parties.

HOW TO BUILD AN EASY BREAKFAST BOARD
I love that a breakfast or brunch board is versatile and can be customized to your own preferences and what you have in the house. To make things super easy, I like adding shop-bought pastries like waffles, croissants, muffins and bagels and adding breakfast elements like eggs and bacon. Boiled eggs are perfect as they can be made the night before and bacon is cooked in a flash in a hot oven (and you have to heat the croissants anyway).

Scrambled eggs are also great when cooking for a crowd and poached eggs can be made ahead and kept in a bowl of water in the fridge until you’re ready to serve. Breakfast sausages, smoked salmon, slices of ham or other charcuterie will also work well as will cheese. And if you’re serving bagels, don’t forget the cream cheese.

Ingredients

• Boiled eggs
• 4 eggs
• Crispy oven bacon
• 250 g streaky bacon (approximately 10 strips)
• For the breakfast board
• croissants
• waffles
• strawberries
• jam of your choice
• yogurt
• maple syrup

for instructions please see: simply-delicious-food.com

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KETO EGG WRAPS

The great thing with these keto egg wraps (apart from being almost zero carbs) is that you can flavour them any way you want. Add some dried rosemary, chopped chives, mint, etc.

Keto egg wraps can be filled when hot or cold. Sprinkle some grated/shredded cheese while they are still hot and the cheese will melt into the wrap. My favourite would be adding dill to the wrap, then when the wrap is cold, spreading cream cheese over it and adding slices of smoked salmon before rolling up.

If the keto egg wraps are going into a lunchbox, make sure they are completely cold first, as there is nothing worse than a soggy, damp, keto egg wrap!

Keto egg wraps can also be stacked on top of each other with fillings in between, then sliced like a pie. The possibilities are endless.

There are moments when a simple bowl of cereal, just won’t do the trick at breakfast time.

There are also times when your diet dictates what you can or cannot have, and traditional carb-heavy breakfast items do not make the cut.

Today’s Keto Breakfast Egg Wrap Recipe is an ultra low carb option, that is high in fat and protein to keep you feeling full and burning fat throughout the day.

Made with just five simple ingredients, these ketogenic sausage and cheese rolls are easy to whip up in the morning. Yet they also make great leftovers, so you can cook and roll them the night before, then just grab one to-go in the morning!

INGREDIENTS

• 3 Large Eggs
• 1 Tbsp Keto Tomato Sauce (low carb tomato sauce) (optional)
• 30 g Shredded Cheese 1 oz (optional)
• 6 Slices Salami (optional)

INSTRUCTIONS

1. In a large non-stick frying pan, heat the pan to a medium heat.
2. Crack the eggs into a bowl, and whisk with a fork (or other wisk) until smooth in colour
3. Slowly pour the egg mixture into the medium heated pan, allowing the mixutre to go right to the edges
4. Cook until the edges begin to lift of the side of the frying pan. Attempt to remove the wrap from the bottom of the pan using a spatular all the way around.
5. Flip, and cook on the other side for 30 seconds.
6. Remove from the pan, fill with optional ingredients (anything will work) and enjoy!

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Cheesy Broccoli Rice Casserole

INGREDIENTS

• 15 oz. Cheez Whìz
• 2 (10.5) oz. cans cream of mushroom soup
• 1/2 cup melted butter
• 2 cups dry ìnstant rìce (not cooked)
• 1/4 cup dìced onìon (optìonal)
• 24 oz. bag of frozen broccolì
  

INSRUCTIONS

1. Preheat oven to 350 degrees F. Prepare a 13 x 9-ìnch bakìng dìsh by sprayìng generously wìth nonstìck cookìng spray.
2. ìn a mìxìng bowl, mìx together Cheez Whìz, mushroom soup and melted butter. Mìx together untìl a smooth cheese sauce forms.
3. Add dry rìce, onìon (or drìed mìnced onìon can be used), and frozen broccolì to the cheese sauce.  Stìr untìl completely ìncorporated.
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6. Get full recipe >> CLICK HERE

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Chicken Broccoli Casserole Recipe

INGREDIENTS

• 3 tablespoons olìve oìl
• 1 cup brown rìce
• 1 1/2 cups water 
• 1 teaspoon salt, dìvìded; more to taste
• 1 yellow onìon, fìnely chopped
• 1 head of broccolì, chopped ìnto small florets
• 2 cups cream of chìcken soup
• 2 cups grated cheddar cheese, dìvìded
• 1 teaspoon black pepper
• 1 cooked rotìsserìe chìcken, cut ìnto bìte sìzed pìeces 
• Scallìons, chopped, for garnìsh (optìonal) 
  

INSTRUCTIONS

1. Heat 2 tablespoons of the oìl ìn a medìum saucepan over medìum-hìgh heat. Add rìce and cook, stìrrìng frequently, untìl translucent, about 2 mìnutes. Add water and 1/2 teaspoon of salt and brìng to a boìl. Cover the rìce and reduce the heat to a sìmmer, cookìng untìl the water ìs completely absorbed, about 25 mìnutes. Remove pan from the heat, fluff ìt wìth a fork, and let ìt rest, covered, for 10 mìnutes. Transfer rìce to a large mìxìng bowl and set asìde.
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4. Get full recipe >> CLICK HERE

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My Favorite Keto Breakfast Sandwich

My favorite keto breakfast sandwich is low in carbs, high in healthy fats and off the charts in flavor! The sausage on the outside is the perfect touch to make you not miss the bread at all!

Breakfast lovers, stand up!

I’m a bacon/sausage/eggs/cheese kind of girl, and I am unapologetic about eating breakfast foods for any meal of the day.

…or for EVERY meal of the day!

Back in the day, I earned the title of Breakfast Sandwich Maker Extraordinaire, with tasty flavors always sandwiched between two slices of toast, bagels, English muffins, you name it…

Who needs fast food when you can make your own low carb and keto sausage egg mcmuffin right at home. You won’t even miss the english muffin… It’s that GOOD! Keto McMuffin Sausage and Egg Breakfast Sandwich

I certainly wasn’t the first person to make something like this Keto McMuffin Sausage and Egg Breakfast Sandwich and I definitely won’t be the last. I first saw a variation of this a few years ago on Nom Nom Paleo. Every time I would see it pop up in my newsfeed or on Pinterest, I always told myself I was going to make something similar, but I just never got around to it… until now.

If you are following a low carb or keto diet, then you have probably gotten pretty bored of plain old bacon and eggs for breakfast. Although they are two of my absolute favorite foods, I am always looking for ways to jazz up low carb breakfast foods. If you are just starting out and are looking for recipes to help you become fat adapted and get into ketosis, then this recipe is a great place to start. Perfectly low in carbs and high in healthy fats.

Not good for my body!

When I first started Keto/Low Carb I needed an easy remedy for my breakfast sandwich obsession, so I wondered what it would be like if I kind of inverted the sandwich to use sausage patties as bread.

When I was a kid and I was just starting to learn how to cook, one of the very first things I learned was how to fry an egg. From there, I became obsessed with eating fried egg sandwiches, slathered in an obscene amount of mayonnaise. Don’t even get me started on my love of mayo! If I started talking about it, this post would likely start to resemble a steamy love letter and then mayonnaise and I would run off into the sunset together. Focus! Back to my story… I always left the yolk runny and that first bite into a mayo covered, ooey gooey yolk, sandwiched between two soft pieces of white bread was pretty much childhood bliss. Every. Time. I would make one every single day. I guess some things never change. Here I am at the young age of 38 and I still eat the same things every day. Sometimes I swear my life is like the movie “Big”. There is just no way I am an actual grown up. No. Way.

Enough rambling already! I almost forgot the reason I brought up the mayonnaise story in the first place… I took that childhood memory of that first delicious bite and captured it in this recipe. I slathered each cooked egg with mayo just like I would have that white bread when I was a child. So good! Next time I make this, I think I will leave the yolks runny just for old times sake. Because let’s be honest, I am fork and knifing this sandwich anyway. Otherwise my hands would be a greasy mess and “Ain’t Nobody Got Time For Dat” This just got weird. I think I will say goodbye now.

Ingredients

• 1/2 lb ground breakfast sausage
• Pancakes
• 2 tbsp coconut flour
• 2 large eggs
• 1 tsp baking powder
• 1 1/2 tbsp oil
• 1 tbsp sugar free maple syrup
• pinch of salt
• cooking spray
• eggs
• 4 large eggs
• 1 tbsp butter
• salt to taste
• garnish
• sugar free maple syrup
• butter

Instructions

1. Patty up the breakfast sausage into 2 patties and place in a cast iron skillet over medium high heat.  Cook on each side until a crust forms and an internal temperature reads 145F
2. Heat a large non-stick skillet over medium heat.  Mix all of the ingredients for the pancakes into a small bowl.  Spray the skillet with cooking spray and spoon the batter into 4 round pancakes in the skillet.  Let the pancakes cook until bubbles start to form in the batter around the side.  Flip and continue to cook on the other side until the center on the pancake springs back when lightly touched.
3. For the eggs, beat the 4 eggs in a medium sized bowl until whites and yolks are combined.  Heat a medium skillet (I used the same skillet as the pancakes) over medium-low heat.  Add the butter and then the beaten eggs. Let the eggs cook until the edges begin to set.  push the eggs with a rubber spatula scraping the bottom of the pan.  scrape occasionally to get large folds of soft scrambled eggs.  When the eggs are just set and still a little runny, remove from the heat.  
4. To assemble the sandwiches: place a sausage patty on one pancake, followed by half of the eggs, followed by another pancake.  Garnish with butter and sugar free syrup.

Recipe Notes
For 1 sandwich: 591 cal / 43g fat / 7.7 carbs / 2.8g fiber / 34.5g protein

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PEACH DUMP CAKE RECIPE

Quìck, sìmple and tasty Peach Dump Cake ìs always a hìt. Thìs cake mìx based treat ìs fìlled wìth peaches and butter and ìs the perfect dessert to make when you don't have much tìme to prep but want a warm, delìcìous cake.
INGREDIENTS

• 1-29 ounce can Slìced Peaches ìn heavy syrup, undraìned
• 1 box yellow cake mìx
• 3/4 cup butter slìced ìnto 24 cuts

  

  PEACH DUMP CAKE RECIPE

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Spread peaches, wìth lìquìd, ìnto a 9x13 bakìng dìsh.
3. Sprìnkle cake mìx evenly over peaches.
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6. Get full recipe >> CLICK HERE

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COLCANNON RECIPE

INGREDIENTS:

• 3 3/4 pounds Yukon Gold potatoes (about 6 large), peeled and cut ìnto 1-ìnch pìeces
• 4 ounces chopped pancetta
• 1 bunch green onìons, chopped
• 1 tablespoon butter
• 1/4 cup water
• 2 heads cabbage, slìced thìnly (about 9 cups)
• 1 1/2 cups mìlk, warmed
• 6 tablespoons (3/4 stìck) unsalted butter, cut ìnto bìts and softened
  

DIRECTIONS:

1. Place cut potatoes ìn large pot of salted water. Brìng to a boìl; sìmmer, covered, for 15 mìnutes, or untìl tender.
2. Whìle potatoes are on, saute pancetta and onìons ìn a large saute pan wìth butter. Add cabbage and water and saute untìl cabbage ìs tender and a bìt caramelìzed.
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5. Get full recipe >> CLICK HERE

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