Deviled Eggs

Versatile, naturally low-in-carbs, eggs are one of our favorite foods. When we're looking for something a little different than scrambled, boiled, baked or fried; we'll add a little devilment into the kitchen. We've brought this dish to a bunch of parties and, no matter how many dozen we carry over, we have yet to bring a single egg home.

1 doz eggs
½ c mayonnaise
2 t mustard
2 t vinegar
¼ t paprika

1. Place eggs in a pot and cover with water. Bring to a boil. Reduce heat and allow to simmer for 15 min. Carefully remove to a bowl of ice water until cool enough to handle.
2. Peel eggs and slice lengthwise. Remove yolks. Mash yolks together with mayonnaise, mustard, and vinegar until smooth.
3. Fill egg whites with two spoons or a piping bag. Sprinkle a pinch of paprika over each egg.

Nutrition Facts

Serving Size 2 egg halves Serving per Recipe 12

Amount per Serving Calories 131 Total Fat 12.0 g   Saturated Fat 2.6 g   Polyunsaturated Fat 0.7 g   Monounsaturated Fat 2.0 g Cholesterol 215 mg Sodium 118 mg Potassium 66 mg Total Carbohydrates 0.7 g   Dietary Fiber 0.0 g   Sugars 0.0 g Protein 6.4 g

Sausage Scramble

I had been planning to make my Breakfast Strata a few weeks ago, but I hadn't gotten around to baking any Ozark Muffins for the bread layer. I was also running late and getting hungry. In other words, I didn't have the patience to wait an hour for dinner to bake. Instead, I created this dish as a quicker stovetop version of our usual breakfast casserole.

1 lb bulk sausage
½ c chopped onion (2 oz)
1 c grated jicama (5 oz)
2 c chopped spinach, well packed (5 oz)
8 eggs
½ c shredded cheddar cheese (2 oz)

1. Brown sausage in a large pan over medium high heat. Drain, reserving 2-3 T grease.
2. Add onions and jicama. Cook until vegetables are soft.
3. Add spinach and continue cooking until wilted.
4. Beat eggs with cheese until well blended.
5. Add to pan and continue cooking, stirring frequently, until eggs are set.
6. Serve immediately.

Nutrition Facts

Serving Size 1 c Serving per Recipe 6

Amount per Serving Calories 449 Total Fat 37.4 g   Saturated Fat 13.8 g   Polyunsaturated Fat 4.4 g   Monounsaturated Fat 16.6 g Cholesterol 310 mg Sodium 781 mg Potassium 428 mg Total Carbohydrates 5.9 g   Dietary Fiber 1.8 g   Sugars 0.5 g Protein 22.0 g

Spiced Pear Custard

With the success of my Caramelized Peach Custard, I've been trying several other fruits and a few slightly different techniques to make custard. This version turned out so well, it deserves a recipe all its own.

1 ripe pear, pitted and peeled (6 oz)
½ t cinnamon
Pinch ground ginger
Pinch ground cloves
¼ t salt
2 t honey
1 c almond milk
½ c cream
6 eggs
½ t vanilla

1. Chop pear into ¼- to ½-in pieces.
2. Stir pear, spices, salt, and honey together in a small saucepan. Bring to a boil over medium heat, stirring occasionally.
3. Add milk and cream. Heat, stirring occasionally until bubbles appear on the surface.
4. In a medium bowl, beat together eggs and vanilla.
5. Whisk milk mixture slowly into egg mixture and divide evenly among 4 10-oz* custard cups.
6. Place cups in a 9” x 13” pan. Pour hot water into the pan until it is even with the level of custard in the cups.
7. Carefully set pan in the center of a preheated 350°F oven. Bake for 40 minutes or until set.
8. Remove cups from water bath and let cool on a rack before serving.

*NOTE: You may also use 6 6-oz cups. Baking time should be shortened by 15-20 min.

Nutrition Facts

Serving Size 1 10-oz cup or 1½ 6-oz cups Serving per Recipe 4

Amount per Serving Calories 255 Total Fat 19.4 g   Saturated Fat 9.1 g   Polyunsaturated Fat 2.0 g   Monounsaturated Fat 6.2 g Cholesterol 318 mg Sodium 307 mg Potassium 232 mg Total Carbohydrates 10.9 g   Dietary Fiber 1.4 g   Sugars 3.0 g Protein 10.4 g

Breakfast Strata

I've been making this casserole for a number of years. In fact, I've even posted it before. Well ... almost. That recipe was the original higher-carb dish. This is my basic low-carb version. Perfect for breakfast, brunch, or dinner!

6 slices bacon
½ c chopped onions (3 oz)
1 c packed spinach (3 oz)
3-4 mushroom caps, diced (2 oz)
6-8 radishes (4 oz)
6 eggs
½ c heavy cream
½ t pepper
¼ t salt
1 jumbo Ozark Muffin, cut into ½” cubes
½ c grated Romano cheese (1 oz)

1. Cook bacon until crispy and drain well, reserving 1 T grease.
2. Cook onions in reserved grease over medium-high heat until translucent, adding spinach and mushrooms for the last 2-3 minutes.
3. Shred radishes into bottom of 9x9 baking dish.
4. Arrange bacon slices on top of radishes.
5. Spread vegetable mixture over bacon and top with muffin pieces.
6. Beat eggs and cream with salt and pepper. Pour over layers, pressing muffin cubes down until fully soaked.
7. Sprinkle with cheese.
8. Bake uncovered at 350°F 50-55 minutes, until center is set and edges are browned.

Nutrition Facts

Serving Size 1 slice Serving per Recipe 9

Amount per Serving Calories 174 Total Fat 14.5 g   Saturated Fat 6.7 g   Polyunsaturated Fat 1.6 g   Monounsaturated Fat 5.1 g Cholesterol 171 mg Sodium 285 mg Potassium 225 mg Total Carbohydrates 3.2 g   Dietary Fiber 1.1 g   Sugars 0.6 g Protein 8.6 g

Bacon Spinach Frittata

I created this dish to serve at a birthday brunch we hosted for my dad this spring. In fact, this is officially the very first low-carb recipe I wrote. Frittatas are traditionally cooked on the stove top, then finished under the broiler. So while it may be more accurately described as an oven-baked omelet or a crustless quiche, I think "frittata" is more fun to say.

½ lb bacon
½ c diced onion (3 oz)
2 cloves garlic, minced
6 cups fresh spinach, stems removed (7 oz)
12 eggs
½ t salt
½ t pepper
¾ c almond milk
4 oz goat cheese crumbles, divided

1. Fry bacon until crisp. Drain and crumble, reserving 2 T grease.
2. Sauté onions in reserved grease over medium high heat until soft, 6-8 min.
3. Add garlic and spinach, cooking for another 2-3 min or until onions are translucent.
4. Beat eggs with salt and pepper until frothy. Add milk and beat another 1-2 min.
5. Fold in bacon, spinach mixture, and half the cheese.
6. Pour into a well-greased 9-in springform* pan lined with parchment. Sprinkle remaining cheese over the top.
7. Place springform pan on top of a baking sheet and bake at 400°F for 45 min or until top is golden and a knife inserted into the center comes out clean.
8. Let frittata cool in pan for 5-10 minutes before removing and slicing. Serve warm or at room temperature.

*NOTE: You can use a standard 9-in round cake pan as well, but the frittata will be more difficult to remove from the pan

Variation
Bacon Asparagus Frittata: Substitute asparagus for the spinach. Chop into ½-1" pieces and sauté with the onions.

Nutrition Facts

Serving Size 1 slice Serving per Recipe 8

Amount per Serving Calories 234 Total Fat 18.0 g   Saturated Fat 7.0 g   Polyunsaturated Fat 2.4 g   Monounsaturated Fat 7.0 g Cholesterol 294 mg Sodium 471 mg Potassium 331 mg Total Carbohydrates 2.8 g   Dietary Fiber 1.0 g   Sugars 0.2 g Protein 15.4 g

Cobb Salad

This is hardly an original recipe, but it's one of my favorites. And I love the fact that I no longer have to feel slightly guilty for loading up my greens with bacon and cheese. Yum. I personally prefer my salads with just a sprinkle of freshly ground pepper and salt, but you can add a low-carb red-wine vinaigrette or ranch, if you prefer.

1 head Romaine lettuce, chopped (1¼ lbs)
12 oz bacon, cooked and crumbled
1 medium tomato, diced (7 oz)
8 hardboiled eggs, halved
2 avocados, sliced (10 oz)
1 c grated Romano cheese (2 oz)

1. Fill 8 bowls with lettuce
2. Arrange bacon, tomato, eggs, avocado slices, and cheese over top of lettuce

Nutrition Facts

Serving Size 1 bowl Serving per Recipe 8

Amount per Serving Calories 255 Total Fat 19.7 g   Saturated Fat 5.7 g   Polyunsaturated Fat 2.6 g   Monounsaturated Fat 9.6 g Cholesterol 203 mg Sodium 358 mg Potassium 656 mg Total Carbohydrates 7.2 g   Dietary Fiber 4.7 g   Sugars 0.2 g Protein 14.5 g