I only make breakfast on the weekends because there is just no time during the week as a working, single mom. So when I do make it, I like to make something special! One Sunday morning I made cream cheese pancakes with whipped cream on top, bacon and scrambled eggs. My daughter did a happy dance when she saw the plate:) Here are the details:
I saw this Paleo Bacon at Whole Foods and despite the high price ($9.99) I decided to buy it and give it a try. It has no added sugar or nitrates and humanely raised pigs. I baked it at 425 for about 20 minutes until crispy because there is nothing I hate more than floppy bacon!
The bacon tasted great! Would I be able to tell the difference in a blind taste test?! No. But I always try to buy the best possible ingredients and respect what I put in my body so I will definitely buy it again.
This bacon only has a few ingredients: pork, sea salt, and spices (black pepper, fenugreek, nutmeg, white pepper, mace and allspice) and is free of allergens. A lot of people don't realize that most bacon is cured in sugar, which is why this bacon is ideal for my low carb lifestyle.
I need to get cute skillets to match my pots!
I love scrambled eggs, I make them a few different ways but this is my favorite right now. This is enough for 2 people and I usually have a little left over which I will reheat into a breakfast on the go or something. Some people seem to be super weirded out by reheated scrambled eggs, but I'm not!
- 6 cage-free brown eggs from Whole Foods
- Pink Himalayan Salt and pepper
- 2 TBSP of organic HWC
- TBSP or so of parsley
I whisked it all together, put a big tab of Kerrygold grass fed butter (I always use salted) in the skillet and then poured in the egg mixture. I cook them over medium and stir the eggs quite a bit. Then when the eggs are almost done I mix in a little more dairy goodness:)
- 2 big spoonfuls of sour cream
- 1/2 a cup or so of shredded cheese
Then I turn the heat to low and mix them up and let the eggs a little longer. I prefer doing it this way versus adding the cheese and sour cream earlier in the cooking process. Then I add a little more Pink salt and pepper at the end and garnish with a little more parsley. One thing I learned from a year or so of Blue Apron is that Garnish makes everything look professional:)
CREAM CHEESE PANCAKES
Cream cheese pancakes seem to be a staple in the Keto world! This is only the 2nd time I have made them, but one thing I learned from my first attempt is to make the cream cheese pancakes smaller than you would typically make a normal pancake. It makes them much easier to flip. I based my recipe off of this one I found Googling and you can find it on myKeto Pinterest Page. I halved the recipe since there are only 2 of us and it made 6 small pancakes.
I used a food processor, you could use a blender if you have a good one but I do not. My mini food processor was the first size for the 1/2 batch.
- 2 cage-free brown eggs from Whole Foods
- 4oz of cream cheese
- 1/2 cup of Bob's Red Mill Almond Meal/Flour
- 1 TBSP of Kerrygold butter (I used salted)
- 1/2 TBSP of vanilla extract
- Dash of cinnamon
Mix it all together until smooth. Heat skillet on medium, add a TBSP of butter into the pan and pour pancakes that are about 1/3 of a cup. Cook until top is bubbled and looks well cooked and then flip. The second side barely takes any time at all to cook. That's it!
Then I topped them with whipped cream instead of syrup!