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:

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

 

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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.

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

Melt the butter in a nonstick skillet on medium heat.

Pour the egg mixture into the skillet.

Top with torn pieces of pastrami and kimchi.

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.

Serve.

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

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

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

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.

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.

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

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

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.

Next layer 4 slices of american cheese.

Top with the scrambled egg mixture.

Sprinkle with shredded colby cheese.

Top with the remaining 8 ounces of sliced turkey.

Thinly slice a tomato.

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

Bake for 30 minutes.

Slice and serve.

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

5.0 from 1 reviews

Bacon and Onion Breakfast Lasagna

 

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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

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.

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.

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).

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

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

Top the egg with a sprinkle of dried chives.

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

Top with salt and pepper and serve.

Dijon Ham and Egg Cups

 

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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

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.

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.

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

Sprinkle over a little Fines Herbes seasoning.

Turn the heat to medium high.

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

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.

Serve with your bacon and enjoy.

Bacon and Eggs

 

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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