The Breakfast Kitchen: Steak Chimichurri Egg Bake

This recipe was inspired by a steak omelette I had at Billy Gail's in Branson, MO.

The ingrefients:

8 eggs

2 C egg whites

1 TBSP baking powder

1 TBSP Montreal steak seasoning

1 TBSP kebab seasoning

1 TBSP garlic powder

Steak and veggie mixture (see notes)

1 C shredded pepperjack cheese

2 TBSP chia seeds

6 tsp chimichurri sauce

The recipe:

First prepare the steak and veggies. I sauteed mushrooms (see previous recipe) then, baked beef stew meat at 400 for 15 minutes on kebab skewers and cut into bite sized pieces. Lastly, diced peppers small a mix of colors.

Preheat oven to 375 degrees.

In a bowl, add the eggs, baking powder, and seasonings and mix well.

Then stir in the meat mixture and cheese.

Lastly, stir in chia seeds.

Add to 9x13 greased baking dish and sprinkle with additional herbs if desired.

Bake for 30-40 minutes until eggs set.

When serving, top with 1 tsp chimichurri per slice. 

Notes:

This steak and veggie mixture was what was served in the steak omelette I remember. Steak, mushrooms, and peppers. I like a variety of pepper colors but you can use whatever you have. I sauteed my mushrooms first then mix the rest together cooking a few minutes to combine flavors. I also cut the mushrooms up in small pieces.

You can also add chimichurri sauce to the egg mixture if you like. I made another version of this flavor in a souffle and mixed the chimichurri in but on this one I am just adding to the top (mainly because I forgot).

*Steak Chimichurri Souffle has all the same main parts. See previous souffle recipe just swap 1/3 C meat for this meat mixture and I added 1 TBSP chimichurri sauce to the eggs. 

The Low Carb Kitchen: High Protein Bagels

This recipe is an alternative to traditional bagels. 

The ingredients:

1 C cottage cheese

1 egg

1 C almond flour

1 tsp baking powder

1/4 tsp salt

Everything bagel seasoning

The recipe:

Preheat oven to 375 degrees.

Blend the cottage cheese and egg until smooth.

In a bowl, combine the flour, baking powder, and salt.

Add the cottage cheese mixture and stir together to form a dough.

Divide into 4-6 pieces (shape into bagel or add to bagel tray).

Sprinkle with everything bagel seasoning.

Bake 20-25 minutes until golden brown and firm to touch.

Notes:

I tried a donut tray and these stayed flat on the top. They make work better on a regular baking sheet.

Even though they aren't the prettiest they are tasty. I planned to have these with chicken salad but may be a bit crumbly. 

The Veggie Kitchen: Sage and Browned Butter Brussel Sprouts

In my opinion there are very few things that are not made better with browned butter. This would be a great addition for Thanksgiving. 

The ingredients:

Chopped brussel sprouts

3-4 TBSP browned butter

Sage

Onion salt

Garlic salt

Black pepper

Nutritional yeast

The recipe:

Preheat oven to 425.

Grease baking dish.

Chop brussel sprouts and add to pan.

Brown the butter in a pot until brown and smells nutty.

Pour browned butter over the sprouts including the browned bits at the bottom (the best part).

Sprinkle with seasonings.

Stir to combine well 

Bake for 30 minutes.

Notes:

I added the brown butter ahead of time. I think it would have been better to do it right before baking. I also thinking adding fresh Sage to the butter would give it a better Sage flavor. 

The Breakfast Kitchen: Berbere, Bacon, and Veggie Egg Bake

Trying a couple new things in this egg bake: zucchini and chia seeds. Chia seeds add a bit of fiber and zucchini is grated and a great low carb veggie.

The ingredients:

8 eggs

2 C egg whites

1 C crumbled bacon

Mini sweet peppers sliced

1 small zucchini grated

1 C Colby cheese

1 tsp garlic powder

1 tsp  berbere seasoning

2 TBSP chia seeds

1 TBSP baking powder

Salt and pepper

The recipe:

Preheat oven to 375 degrees.

Grease 9x13 pan.

Add bacon, peppers, and zucchini to dish and bacon for 5-10 minutes.

In a bowl, add the rest of the ingredients except the chia seeds and  cheese and mix until combined.

Stir in the cheese and chia seeds then pour over veggie mixture.

Bake for 30-40 minutes until the eggs are set.

The Low Carb Kitchen: Feta Veggie Palmini

A twist on the Feta and tomato pasta dish. Adding some chicken and zucchini.

The ingredients:

1 zucchini sliced and quartered

1 pint cherry tomatoes

2 garlic cloves grated

Chicken chopped

1/2 C olive oil

Shallot powder

Crushed red pepper 

Salt and pepper

1 block feta drained

Garlic powder

1 package palmini noodles

The recipe:

Preheat oven to 400 degrees.

In a baking dish, add tomatoes, zucchini, chicken, and garlic and toss with olive oil.

Coat veggies and add garlic powder, shallot powder, salt, pepper, and crushed red pepper.

Place feta in center of veggies and sprinkle with salt and pepper and drizzle of olive oil.

Bake for 30 minutes until tomatoes start to burst and feta softens.

Increase to 450 degrees and bake an additional 10 minutes until feta turns golden brown.

While feta bakes, drain palmini and rinse then boil for 5 minutes to soften then drain.

When feta is done, smooth all together making a sauce making sure to burst the tomatoes. 

Add in Palmini and toss to coat in the sauce.

Garnish with fresh basil, parmesan, or drizzle of olive oil.

Notes:

I used shredded chicken leftover or you can use a rotisserie or cook chicken. Whatever you have works. I chopped into small pieces bit you can leave in bigger chunks. 

I used a flavored olive oil to drizzle at the end but you can use any good olive oil. I used a pesto infused olive oil. 

The Family Kitchen: Mom's Salmon Cakes

This recipe brings back the memories and the first bite oh man just like I remember. I did make a couple swaps to keep it low carb and cooked in the air fryer instead of frying it.

The recipe card has the ingredients and directions. See notes for the adjustments I made. This was Mom's recipe card. 

Notes:

I used canned salmon, just make sure to remove any bones. Bonus if you have cats they will love any leftover pieces.

I swapped the breadcrumbs for pork rind panko and the milk for heavy cream.

I used onion powder instead of the minced onion.

For cooking, I used my Ninja Crispi and used the air fry setting for 15 minutes.

The 1st batch I flipped at 10 minutes. The 2nd I forgot to flip and the outsides got more crispy (see picture below). Probably because it was already hot.

Nutrition:

Serving: 1 patties

Calories: 169

Total carbs: 1g

Protein: 12g

Fat: 14g

The Veggie Kitchen: Turnip Fries

These turned out pretty good in the air fryer. An alternative if you cant have traditional potatoes. 

The ingredients:

2-3 turnips peeled and sliced into sticks.

Garlic powder

Onion powder

Smoked paprika

Salt and pepper

Avocado or olive oil

The recipe:

In a ziploc, combine all the ingredients and shake to coat the turnip fries.

Add to an air fryer and cook for 20-30 minutes.

Notes:

Mine did not get super crunchy by browned. I may have used too much oil.

If your air fryer let's you set a temperasure set it at 400 degrees.