Low-Carb Breakfast Pizza, Western Mini Frittatas, and Low-Carb Breakfast Sandwich

Hey, lovelies. So a lot of you have been asking over the last few months for more low-carb recipes. And while a lot of the recipes I make on the channel are just naturally low-carb, I haven't made a ton of videos dedicated to that type of food. So today I'm going to solve that problem by sharing three low-carb but absolutely delicious breakfast ideas that are really fun but also really simple to make, starting with this amazing low-carb breakfast pizza. Yes, I said breakfast pizza. Now I found the inspiration for this recipe online. What makes this recipe so interesting is that the crust for this pizza is actually made with egg and mozzarella cheese. Basically, we're just going to start by cracking our eggs into a measuring cup, and then I'm going to mix them up with some shredded mozzarella cheese. I'll hit that up with a little salt, a little pepper, and give it a whisk and set it aside. I am going to turn my attention to the stove. I've got a cast iron skillet heating up over medium heat. I am just going to go ahead and pour my egg mixture right into the pan. And then I am just going to sort of give it a quick stir. I want my eggs just to start to set so that when we add our toppings onto the pizza, everything doesn't just sort of sink into the bottom. After one or two minutes, we can start to load in our pizza toppings. So I've got some tomato sauce headed on top here. I've got a little sprinkle of dried oregano, which is really classic on pizza. Then we've got the good heaping helping of mozzarella cheese. Would it be pizza without shredded mozzarella? I don't think so. And at this point, you can really add any sort of pizza toppings you like. I like keeping things classic with some hot banana peppers, definitely optional if you are not into the heat. And finally, I'm going to top this off with some thinly sliced pepperoni. Now at this point, it's time to transfer our pizza into the oven. So I've got my oven preheated to 425 degrees. You want to make sure your oven is nice and hot. And then I'm going to cook my pizza for between 10 and 12 minutes or until my egg is completely set and my toppings have cooked through. I actually like to use my broiler for the final minute of cooking just to get everything nice and golden on top. And this pizza is ready to be enjoyed. I finish it off with a couple sprigs of fresh basil. And oh my gosh, guys, you really have to taste this to believe it. It's sort of like what would happen if pizza and quiche made a delicious low-carb baby. And I have to say, hot or cold, this pizza is delicious and holds its shape incredibly well. Next up, we're making some Western mini frittatas inspired by all the yummy flavors of a traditional Western omelet, but in a much more portable portion, which I love. The best part about these is that they can be made ahead of time and stored in your refrigerator until you're ready for breakfast. Now we'll get started by mixing up six eggs and a good helping of cream. You could use milk here instead if you wanted to keep these a little lighter. The cream definitely adds a good amount of richness. Then I'll hit that up with a little salt, a little pepper, and give it a whisk and set it aside while I mix up my ingredients for my filling. So I'm starting with some bell pepper. I'm using red here. I'm also going to be adding some ham. This is just some deli ham that's been diced up. You could do this with some turkey or chicken if you're not a fan of pork. Next, I've got some shredded cheese headed in here, and I'll finish this off with some finely sliced green onion. I like mixing this up beforehand, and then we will just divide the mixture in our very well-greased muffin tin. It is really important to grease your muffin tin liberally before you make frittatas like this. You could also go ahead and use those silicone cupcake liners instead if you want to make these extra portable. Next, we'll top each with our egg filling. You don't want to overfill these because they do tend to puff up while they're cooking, and they can go over the edges. So I recommend not filling them any more than three-quarters full. We'll get these into the oven at 375 degrees for between 18 and 20 minutes or until those eggs are completely set, and then they are ready to be enjoyed. You can have them either hot straight out of the oven, or like I said, you can store them in the refrigerator for up to three days. These delicious make-ahead Western frittatas ought to get you out of the house a lot quicker in the morning. Finally, guys, I am so excited to share this last recipe with you. It's actually a low-carb breakfast sandwich featuring low-carb breakfast biscuits. Now, I will admit this is not my recipe. I found it online and modified it slightly. I'll link the original recipe in the description box below so you guys can take a look at it. I couldn't believe how well it actually worked and how delicious these biscuits turned out considering the main ingredient in them is actually almond flour. I'm also going to be adding some baking powder to this. So because we're using almond flour instead of traditional flour, we're going to need the baking powder's help to give us a little extra lift to make these nice and airy. So we're going for it with quite a lot of baking powder in this recipe. I've got a little salt headed in here, and then I'm going to be adding some flavor to this as well. A little dried parsley and some garlic powder, but the cool part is you can really flavor them however you like. I'm just going to give my dry ingredients a nice whisk. I'm also going to use this time to break up some of that almond flour because sometimes almond flour tends to chunk up. Once all of that is mixed together, we can mix up our wet ingredients. I'm starting with two eggs, and I'm going to be adding some sour cream to that. I like using full fat sour cream in a recipe like this. That low fat stuff has no place when it comes to a breakfast biscuit. I'm also going to be adding some melted butter to this. And we'll basically just give this a whisk until it's nice and well combined. Then it's time to mix our wet ingredients into our dry ingredients, and I'm also going to fold in a little bit of cheese into this. And it's just a matter of forming our biscuits. To do this, I'm actually using an ice cream scoop. I'm just going to scoop these onto a parchment lined baking sheet. You could also do this in a muffin tin if you wanted your biscuits to be a little taller. Totally your call. Then we're going to pop these guys in the oven at 400 degrees for between 10 and 12 minutes until they're nice and golden, and they are ready to be stuffed with all sorts of breakfast deliciousness. Now I know it's one thing to tell you guys how delicious these are, but I want to show you how soft and chewy and airy the texture is. Isn't it amazing that these are made with almond flour? So good. We're just going to assemble our breakfast sandwiches. I've got one biscuit headed on the bottom, and I'm actually using some turkey bacon in this recipe. Then I'll pile in some freshly scrambled eggs and a nice slice of cheddar cheese. Let's just say, guys, there is a lot to love. I hope you'll give all three of these tasty recipes a try, and if you do, be sure to tweet me, Instagram me, or Facebook me a photo because you know how much I love seeing your kitchen creations. All three of these yummy recipes are available on healthymealplans.com. You can find them linked in the description box below. And finally, if you haven't already, guys, be sure to subscribe because there is lots more deliciousness where this came from.