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Pastrami Kimchi Scramble

June 8, 2015 By Tekesha Leave a Comment

Pastrami Kimchi Scramble

We love going to a local deli for breakfast. They have an amazing reuben omelet and I thought it might be interesting to swap out the typical sauerkraut with kimchi.

This is what kimchi looks like:

Kimchi

It is fermented cabbage and you can find it in the fresh produce section of your supermarket. The second interesting thing about this recipe is the technique. I don’t really care for scrambles that look like a big goopy mess on the plate with a thin layer of egg just sort of covering everything. So I cooked this in a manner that let the eggs set up on the bottom of the skillet and the pastrami and cabbage heat through, before scrambling it all up. It makes for such a pretty scramble!

Pastrami Kimchi Scramble
 
Print
Prep time
2 mins
Cook time
7 mins
Total time
9 mins
 
An easy, fun breakfast scramble with all the flavors of a rueben sandwich but with a kimchi twist!
Author: Tekesha @ EatMoreFoodProject
Serves: 2
Ingredients
  • 4 eggs
  • 1 tbsp spicy brown mustard
  • 1 tbsp heavy cream
  • ¼ lb sliced pastrami
  • ¼ cup kimchi (or sauerkraut)
  • 2 tbsp butter
Instructions
  1. In a small bowl, mix the eggs, mustard and heavy cream.
  2. Melt the butter in a nonstick skillet on medium heat.
  3. Pour the egg mixture into the skillet.
  4. Top with torn pieces of pastrami and kimchi.
  5. Cover and let cook for approximately 5 minutes, until the pastrami and kimchi are warm to the touch and the eggs are set.
  6. Using a spatula, scramble the mixture together.
  7. Serve.
Nutrition Information
Calories: 344 Fat: 26 Saturated fat: 13 Carbohydrates: 2 Sugar: 1 Sodium: 940 Protein: 24 Cholesterol: 407
3.3.3070

 

Gather up:

  • 4 eggs
  • 1 tbsp spicy brown mustard
  • 1 tbsp heavy cream
  • ¼ lb sliced pastrami
  • ¼ cup kimchi (or sauerkraut)
  • 2 tbsp butter

 

Set out your ingredients because this cooks in almost no time.

Pastrami Kimchi Scramble

In a small bowl, mix the eggs, mustard and heavy cream.

Pastrami Kimchi Scramble

Melt the butter in a nonstick skillet on medium heat.

Pour the egg mixture into the skillet.

Pastrami Kimchi Scramble

Top with torn pieces of pastrami and kimchi.

Pastrami Kimchi Scramble

Cover and let cook for approximately 5 minutes, until the pastrami and kimchi are warm to the touch and the eggs are set.

Using a spatula, scramble the mixture together.

Pastrami Kimchi Scramble

Serve.

Pastrami Kimchi Scramble

I like to eat this with a buttered slice of Trader Joe’s Sprouted Grain Bread. Here’s what it looks like.

trader joes sprouted grain bread

You can see from the nutrition label that a single piece only has 4 net carbs.

trader joes sprouted grain bread nutrition

We also love to eat it with a thick schmear of Keto Smoked Salmon Spread.

Filed Under: Breakfast

Bacon and Onion Breakfast Lasagna

November 3, 2014 By Tekesha 4 Comments

Bacon and Onion Breakfast Lasagna

Even though I love eating bacon for breakfast, I rarely put it in breakfast recipes. I always just eat it on the side. I’ve been missing out on the massive flavor boost from letting other ingredients cook in the smoky, salty bacon fat. As soon as I saw a version of this on CheapEasyLowCarb’s YouTube channel, I realized what I’d been missing. This breakfast lasagna / breakfast casserole / breakfast bake is seriously good and super easy to make. There’s cheesy eggy bacony oniony goodness in between two layers of sliced turkey, topped with thin slices of tomato that slowly roast in the oven. Make this for breakfast! Eat it with a side salad and glass of pink champagne for brunch. Put a slice between two slices of flaxseed toast or crumbled into a low-carb wrap. It’s a very versatile dish!

You’ll need:

  • 16 oz thin-sliced turkey, divided
  • 5 strips of bacon, chopped
  • 1/2 onion, chopped
  • 5 eggs
  • 1 cup shredded colby jack cheese
  • 4 slices american cheese
  • 1 tomato, sliced thin
  • 1 tbsp olive oil
  • 2 tbsp butter
  • Salt and Pepper
  • Nonstick spray

Preheat oven to 325 degrees.

Chop the bacon and onion and set aside your eggs.

Bacon and Onion Breakfast Lasagna

Add the bacon and onions to a nonstick skillet and sauté on medium-high heat until cooked through, approximately 10 minutes. Please make sure to use a nonstick skillet for this so that you are not scrubbing your skillet all night later to get it clean. Don’t be a hero. Use the nonstick skillet.

Bacon and Onion Breakfast Lasagna

Crack the eggs into the skillet with the bacon and toss in the butter.

Stir until the eggs are fully scrambled, approximately 3 minutes.

Bacon and Onion Breakfast Lasagna

Season with salt and pepper to taste.

Spray a baking dish with nonstick spray.

Layer 8 ounces of sliced turkey onto the bottom of the baking dish.

Bacon and Onion Breakfast Lasagna

Next layer 4 slices of american cheese.

Bacon and Onion Breakfast Lasagna

Top with the scrambled egg mixture.

Bacon and Onion Breakfast Lasagna

Sprinkle with shredded colby cheese.

Bacon and Onion Breakfast Lasagna

Top with the remaining 8 ounces of sliced turkey.

Bacon and Onion Breakfast Lasagna

Thinly slice a tomato.

Bacon and Onion Breakfast Lasagna

Place the tomato slices on top of the turkey and drizzle with olive oil.

Bacon and Onion Breakfast Lasagna

Bake for 30 minutes.

Bacon and Onion Breakfast Lasagna

Slice and serve.

Bacon and Onion Breakfast Lasagna

It’s shown here on a plate, but you can actually pick this up and eat it like a sandwich.

Bacon and Onion Breakfast Lasagna

5.0 from 1 reviews
Bacon and Onion Breakfast Lasagna
 
Print
Prep time
3 mins
Cook time
43 mins
Total time
46 mins
 
Super easy breakfast idea for a low-carb sandwich you can eat on the run, full of cheesy eggs, bacon, sautéed onions and sliced turkey.
Author: Tekesha @ EatMoreFoodProject
Serves: 6
Ingredients
  • 16 oz thin-sliced turkey, divided
  • 5 strips of bacon, chopped
  • ½ onion, chopped
  • 5 eggs
  • 1 cup shredded colby jack cheese
  • 4 slices american cheese
  • 1 tomato, sliced thin
  • 1 tbsp olive oil
  • 2 tbsp butter
  • Salt and Pepper
  • Nonstick spray
Instructions
  1. Preheat oven to 325 degrees.
  2. Chop the bacon and onion and set aside your eggs.
  3. Add the bacon and onions to a nonstick skillet and sauté on medium-high heat until cooked through, approximately 10 minutes.
  4. Crack the eggs into the skillet with the bacon and toss in the butter.
  5. Stir until the eggs are fully scrambled, approximately 3 minutes.
  6. Season with salt and pepper to taste.
  7. Spray a baking dish with nonstick spray.
  8. Layer 8 ounces of sliced turkey onto the bottom of the baking dish.
  9. Next layer 4 slices of american cheese.
  10. Top with the scrambled egg mixture.
  11. Sprinkle with shredded colby cheese.
  12. Top with the remaining 8 ounces of sliced turkey.
  13. Thinly slice a tomato.
  14. Place the tomato slices on top of the turkey and drizzle with olive oil.
  15. Bake for 30 minutes.
  16. Slice and serve.
Nutrition Information
Calories: 396 Fat: 27.5 Saturated fat: 12.5 Trans fat: 0 Carbohydrates: 8.7 Sugar: 3.3 Sodium: 1166 Protein: 28.2 Cholesterol: 208
3.2.2802

 

Filed Under: Breakfast

Dijon Ham and Egg Cups

October 6, 2014 By Tekesha 6 Comments

Dijon Ham and Egg Cups

I usually get up super early in the morning. I don’t really like sleeping and when I have a couple of hours downtime in the morning, the rest of the day just seems less stressful. Even though I’m usually up, it’s still a struggle to actually make and eat breakfast. Sometimes I’m just not hungry or sometimes I don’t want to be standing at the stove or doing dishes, you know? Maybe I should stop trying to push myself to eat breakfast. Does anyone have any experience with Intermittent Fasting? (Click here for Nerd Fitness’s Beginner’s Guide to Intermittent Fasting if you’ve never heard of it before.) Until then, I’m always looking for quick things I can make over the weekend and grab out of the fridge when I do feel like breakfast.

Dijon Ham and Egg Cups

I’ve seen versions of this recipe all over the place and many of them just seemed to be missing something. They looked like they needed more flava! I wanted to add some strong flavor without having to cook additional ingredients. Then it hit me! Mustard! Mustard and ham go hand-in-hand. It adds a nice kick without a lot of extra work.

You’ll need:

  • 1 8-oz. pkg of ultra-thin sliced ham
  • 1 tbsp dijon mustard, divided
  • 6 eggs
  • 1 tsp dried chives, divided
  • Nonstick spray
  • Salt and Pepper

Preheat your oven to 350 degrees.

Spray your muffin tin with nonstick spray.

Layer 2 slices of ultra-thin ham in each compartment.

Dijon Ham and Egg Cups

I’m using this Hillshire Farm Smokey Bourbon Ham I found at Harris Teeter because I have a compulsion to buy anything marked “New!” (and because, come on, “smokey bourbon ham” sounds like a little bit of alright).

Dijon Ham and Egg Cups

Squeeze a small amount of dijon mustard onto the ham in each section.

Dijon Ham and Egg Cups

Gently crack an egg on top of the mustard, trying to keep the egg inside the ham slices.

Dijon Ham and Egg Cups

Top the egg with a sprinkle of dried chives.

Dijon Ham and Egg Cups

Bake for approximately 12 minutes (for runny yolks), 15 minutes (for slightly runny yolks, shown below), or 18 minutes (for firm yolks).

Dijon Ham and Egg Cups

Top with salt and pepper and serve.

Dijon Ham and Egg Cups

Dijon Ham and Egg Cups
 
Print
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
 
Gently baked eggs with a base of thinly sliced ham and tangy dijon mustard.
Author: Tekesha @ EatMoreFoodProject
Serves: 2
Ingredients
  • 1 8-oz. pkg of ultra-thin sliced ham
  • 1 tbsp dijon mustard, divided
  • 6 eggs
  • 1 tsp dried chives, divided
  • Nonstick spray
  • Salt and Pepper
Instructions
  1. Preheat your oven to 350 degrees.
  2. Spray your muffin tin with nonstick spray.
  3. Layer 2 slices of ultra-thin ham in each compartment.
  4. Squeeze a small amount of dijon mustard onto the ham in each section.
  5. Gently crack an egg on top of the mustard.
  6. Top the egg with a sprinkle of dried chives.
  7. Bake for approximately 12 minutes (for runny yolks), 15 minutes (for slightly runny yolks, shown below), or 18 minutes (for firm yolks).
  8. Top with salt and pepper and serve.
Nutrition Information
Calories: 363 Fat: 19 Carbohydrates: 6 Sugar: 4 Sodium: 1830 Protein: 40
3.2.1311

 

Filed Under: Breakfast

Sausage Dressing Mini Quiches

September 5, 2014 By Tekesha 4 Comments

Sausage Dressing Mini Quiches

Is it Thanksgiving yet?? My favorite part of Thanksgiving dinner is the dressing. Or is it stuffing? Whatever we’re calling it these days, I adore that combination of flavors and I look for any excuse throughout the year to bring it back. These mini quiches are super easy to make, require very few ingredients and are great served hot for breakfast or served room-temperature as an appetizer.

Sausage Dressing Mini Quiches

Ingredients:

  • 3 pre-cooked, frozen breakfast sausage links, chopped
  • 1 stick of celery, minced
  • 1/4 red bell pepper, minced
  • 1/4 white onion, minced
  • 1/4 cup shredded extra-sharp cheddar cheese
  • 2 eggs
  • 1/2 cup heavy cream
  • Nonstick spray

Preheat oven to 350 degrees.

Spray a muffin tin and a skillet with nonstick spray.

In the skillet, combine sausage, celery, bell pepper and onion. Sauté on medium heat for approximately 5 minutes, until vegetables are just starting to soften.

Sausage Dressing Mini Quiches

In a small bowl, combine eggs and heavy cream.

Layer the sausage and vegetables in each muffin tin, followed by cheese, and then some of the egg mixture. When you’re finished, each section should have a little bit of sausage, a little bit of celery, a little bit of onions, a little bit of peppers, a little bit of cheese, and a little bit of the egg mixture like the tin in the bottom left corner below.

Sausage Dressing Mini Quiches

Bake for 20 minutes, until golden brown, and enjoy!

Sausage Dressing Mini Quiches

I served it below with a ham and cheese mini quiche (recipe on my Facebook page), a few grape tomatoes and a big smoked pork chop.

Sausage Dressing Mini Quiches

Sausage Dressing Mini Quiches
 
Print
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
 
Mini quiches filled with traditional Thanksgiving flavors of dressing/stuffing - maple sausage, celery, onions and peppers.
Author: Tekesha @ EatMoreFoodProject
Serves: 3
Ingredients
  • 3 pre-cooked, frozen breakfast sausage links, chopped
  • 1 stick of celery, minced
  • ¼ red bell pepper, minced
  • ¼ white onion, minced
  • ¼ cup shredded extra-sharp cheddar cheese
  • 2 eggs
  • ½ cup heavy cream
  • Nonstick spray
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray a muffin tin and a skillet with nonstick spray.
  3. In the skillet, combine sausage, celery, bell pepper and onion. Sauté on medium heat for approximately 5 minutes, until vegetables are just starting to soften.
  4. In a small bowl, combine eggs and heavy cream.
  5. Layer the sausage and vegetables in each muffin tin, followed by cheese, and then some of the egg mixture.
  6. Bake for 20 minutes, until golden brown, and enjoy!
Nutrition Information
Calories: 274 Fat: 26 Carbohydrates: 3 Sugar: 1 Sodium: 470 Protein: 11
3.2.1311

 

 

Filed Under: Appetizers & Snacks, Breakfast

Bacon and Eggs

May 23, 2014 By Tekesha 4 Comments

Bacon and Eggs

I know it seems ridiculous to have a recipe for bacon and eggs. However, I realized that I make my eggs, in particular, in an unusual way and thought I would share. I scramble them without completely mixing the yolk and the white, which gives them a marbled look and a unique taste.

Bacon and Eggs

I started making my eggs like this a couple of years ago. My husband and I were taking a road trip and I was researching low-carb restaurant options along our route. Someone warned that a lot of diners actually put pancake batter in their eggs to improve the taste and texture. Naturally, the batter is jam-packed with carbs! And they usually aren’t up-front about telling you when they do this.

We stopped at a diner and I asked the waitress if I could have some scrambled eggs with “real eggs only.” I don’t like making special food requests and I was totally prepared for her to have no idea what I was talking about and just drop it. She didn’t bat an eyelash. When she returned to the table with my scrambled eggs, she said “Just as you requested. Note the lovely yellow and white marbling so you can tell they are real eggs.” Genius! They were sooo good too! You get regular bites, bites of creamy yolk, and bites of light egg whites.

You’ll need:

  • 4 strips of bacon
  • 2 eggs
  • 1 tbsp butter
  • 1 tsp Fines Herbes Seasoning

Cook your 4 strips of bacon in a skillet on medium heat until crispy. The eggs take no more than 3 minutes to cook, so it’s best to do your bacon completely first and then tackle the eggs while the bacon cools off.

Bacon and Eggs

In a non-stick skillet, crack 2 eggs and toss in a tablespoon of butter.

Bacon and Eggs

Sprinkle over a little Fines Herbes seasoning.

Bacon and Eggs

Turn the heat to medium high.

Using a fork, lightly pierce the egg yolks so they start to mix with the whites.

Bacon and Eggs

Gently move your fork through the eggs and butter so they begin to scramble. Continue until the eggs are the texture you like and remove from the skillet to a plate.

Bacon and Eggs

Serve with your bacon and enjoy.

Bacon and Eggs

 

Bacon and Eggs
 
Print
Prep time
1 min
Cook time
10 mins
Total time
11 mins
 
Rustic scrambled eggs with fines herbes and bacon.
Author: Tekesha @ EatMoreFoodProject
Serves: 1
Ingredients
  • 4 strips of bacon
  • 2 eggs
  • 1 tbsp butter
  • 1 tsp Fines Herbes Seasoning
Instructions
  1. Cook your 4 strips of bacon in a skillet on medium heat until crispy. The eggs take no more than 3 minutes to cook, so it's best to do your bacon completely first and then tackle the eggs while the bacon cools off.
  2. In a non-stick skillet, crack 2 eggs and toss in a tablespoon of butter.
  3. Sprinkle over a little Fines Herbes seasoning.
  4. Turn the heat to medium high.
  5. Using a fork, lightly pierce the egg yolks so they start to mix with the whites.
  6. Gently move your fork through the eggs and butter so they begin to scramble. Continue until the eggs are the texture you like and remove from the skillet to a plate.
  7. Serve with your bacon and enjoy.
Nutrition Information
Calories: 417 Fat: 35 Carbohydrates: 1 Sugar: 1 Sodium: 909 Protein: 25
3.2.1284

 

Filed Under: Breakfast

About Me

Hi, I'm Tekesha! I started this blog to chronicle my attempts to eat more "real" food -- the kind of items generally found in the perimeter of the supermarket. I take step-by-step photos of all the recipes on the blog, many of which are low in sugar.

Instagram// EatMoreFoodProject

Birthday dinner for my dad. Filet mignon with herb Birthday dinner for my dad. Filet mignon with herb butter, grilled lobster, lemon ricotta potatoes, and heirloom tomatoes with homemade bleu cheese dressing. Potato recipe came from @framedcooks. Dressing recipe came from @gwynethpaltrow. #celebration
That second COVID vaccine got me making a big pot That second COVID vaccine got me making a big pot of #jamaicanchickensoup!
Seafood boil for the fam bam 😁 Seafood boil for the fam bam 😁
Seafood boil to lift spirits 🙂 Seafood boil to lift spirits 🙂
Ham & Turkey Chef Salad with mushrooms, American c Ham & Turkey Chef Salad with mushrooms, American cheese, onions, pickles, tomatoes, cucumbers, green peppers, salt, pepper and thousand island dressing from @jonsmithsubs. #keto #salad
Asian flank steak, wasabi mashed cauliflower, and Asian flank steak, wasabi mashed cauliflower, and buttery green beans. #keto #mealprep

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