Breakfast Egg Balls


for 6 servings

  • 4 slices bacon, roughly chopped
  • 2 cloves garlic, minced
  • 9 large eggs, divided
  • ¼ cup

     scallions, chopped

  • salt, to taste
  • pepper, to taste
  • 6 yellow potatoes, peeled, grated, excess moisture squeezed out
  • ¾ cup

     all-purpose flour

  • 1 cup

     shredded cheddar cheese, divided

  • 1 egg, beaten
  • Preparation

    resh parsley, chopped, for garnish

  1. In a large skillet over medium-high heat, cook the bacon until crispy, 4-6 minutes. Remove the bacon from the pan and drain on a paper towel-lined plate.
  2. In the same pan, add the garlic. Cook over low heat for about 30 seconds, or until it starts to brown. In a medium bowl, beat 8 eggs and add to the pan, along with the scallions, salt, and pepper. Scramble the eggs until mostly set but still a little wet, about 3 minutes. Remove the pan from the heat.
  3. Peel the potatoes and grate on the large holes of a box grater onto a clean kitchen towel set over a bowl. Wring out any excess liquid.
  4. Transfer the shredded potatoes to a clean, large bowl and add the remaining egg, the flour, and ½ cup (50 g) cheddar cheese, and season with salt and pepper. Mix to combine.
  5. Line a 4-inch (10 cm) diameter bowl with plastic wrap.
  6. Place ½ cup (75 g) of the grated potato mixture in the bowl. Use the back of a spoon to smooth the potatoes against the sides of the bowl in an even layer, creating a divot in the center.
  7. Fill the well with a bit of cheddar cheese, a spoonful of scrambled eggs, a bit of bacon, and top with another sprinkle of cheese.
  8. Pick up the sides of the plastic wrap, twisting to create a sealed ball. Repeat with the remaining ingredients.
  9. Chill the potato balls for 20 minutes.
  10. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or foil and grease with nonstick cooking spray.
  11. Unwrap the balls, place them on the prepared baking sheet, and brush with egg wash. Bake for 35-45 minutes, or until the potatoes are crispy and brown.
  12. Sprinkle with parsley and serve with ketchup on the side.
  13. Enjoy!

Garlic Aoli


  • 3 cloves garlic
  • 1 cup mayonnaise
  • 1/2 tabelspoons fresh-squeezed lemon juice
  • 1/4 teaspoons salt

Butter Cookies

1 cooked – 0.5 net carbs



  • 1 cup almond flour
  • 1/4 cup powdered Swerve sweetener
  • 3 tablespoons salted butter softened
  • 1/2 teaspoon vanilla extract


  1. Preheat the oven to 350 F.
  2. Prepare a baking sheet lined with parchment paper or a nonstick baking mat.
  3. In a mixing bowl, combine all ingredients, thoroughly stirring until resembling a dough. As you stir, initially it will look crumbly and then it will form into a cohesive dough.
  4. Use the dough to form 1-inch balls, placing them on the baking sheet. There should be about 12 balls, separated from each other by about 2 inches.
  5. Flatten each dough ball using a fork, then rotate 90 degrees and flatten again, forming a criss-cross pattern. Or form into a different desired shape and pattern.

  6. Bake at 350 F until the cookies are golden around the edges, 8 to 10 minutes depending on the thickness of the cookies.
  7. The cookies will be very soft when they come out of the oven. Let cool completely before removing them from the baking sheet.

Creamy Chipotle Ranch 


  • 4 boneless skinless chicken breasts
  • 2-8oz packages of cream cheese
  • 2 tablespoons butter
  • 3 cloves garlic, minced or 3 tsp pre-minced garlic
  • 1 teaspoon onion powder (or 2 teaspoons dried minced
  • 1 teaspoon chipotles powder
  • 1/2 teaspoon black pepper
  • 6 Tbsp powdered ranch dressings total
  • 1/4 cup (60ml) minced parsley
  • salt , to taste if needed

Cook on low for 6 hours. Shred chicken and mix all together.

Baked Goat Cheese Dip

10-10.5 oz goat cheese

1/2 tsp onion powder

2 tbsp olive or avocado oil

1/4 cup grated parmesan cheese

2 cloves or 2 tsp per minced garlic

1/4-1/2 tsp black pepper

1/4 cup crumbled bacon

1. Pre-heat oven to 400°

2. Blend all ingredients in a blender or food processor.

3. Spread into oven safe dish,

4. Bake 8-10 mins

5. Let cool and serve with crackers or chips

Simple Crackers

  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

  2. Mix the almond flour and sea salt in a large bowl. Add the egg and mix well, until a dough forms.
  3. Place the dough between two large pieces of parchment paper. Use a rolling pin to roll out to rectangle, about 1/16 (.2 cm) thick. (It will tend to roll into an oval shape, so just rip off pieces of dough and re-attach to form a more rectangular shape.)

  4. Cut the cracker dough into rectangles. Prick with a fork or toothpick if desired. Place on the lined baking sheet. Bake for 8-12 minutes, until golden.


To make SWEET:

5 crackers –

English Muffins

  • 3 tbsp Blanched almond flour
  • 1/2 tbsp Coconut flour
  • 1 tbsp Butter
  • 1 large Egg
  • 1 pinch Sea salt
  • 1/2 tsp baking powder
  1. Melt butter in a microwave or oven safe ramekin or other container, about 4 in (10 cm) diameter with a flat bottom. This takes about 30 seconds. (If using the oven only, you can melt it in the oven while it preheats. Remove once melted.)

  2. Add the remaining ingredients and stir until well combined. Let sit for a minute to allow the mixture to thicken.
  3. Oven method: Bake for about 15 minutes at 350 degrees F, until the top is firm and spring-y to the touch.

  4. Run a knife along the edge and flip over a plate to release. Slice in half, then toast in the toaster.


Cinnamon cereal

Cinnamon Topping:
  1. Preheat oven to 300F and line a baking sheet with parchment paper.
  • In the bowl of a food processor, combine the almond flour, coconut, sweetener and cinnamon. Pulse a few times to combine.

  • Scatter butter pieces over mixture and pulse until it resembles coarse crumbs.
  • Spread on prepared pan and cover with another sheet of parchment or waxed paper. Use a rolling pin and/or your hands to press down firmly so that the cereal sticks together. Remove the top sheet of paper. Bake 20 to 30 minutes or until golden brown.

  • While baking, combine the topping ingredients in a small bowl. Sprinkle over the cereal immediately after removing from oven.

  • Let cool completely on pan (it will crisp up as it cools) and then break into small pieces.

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