Keto Bacon Cheeseburger Casserole

KETO BACON CHEESEBURGER CASSEROLE

INGREDIENTS
1 lb ground beef
1 large clove of garlic, diced
1/2 tsp onion powder
1/2 lb bacon, cooked and diced

1/4 cup diced dill pickles
3 eggs
1 6 oz can tomato paste
1/2 cup heavy whipping cream
1/4 tsp salt
1/4 tsp ground pepper
3/4 cup shredded cheddar cheese

DIRECTIONS

1) Pre-heat oven to 350 degrees

2) Brown ground beef with garlic and onion powder.
3) Drain excess grease then spread beef on bottom of 9x13-inch casserole pan.
4) Stir bacon pieces & pickles into cooked beef.
5) In medium bowl, whisk together eggs, tomato paste, heavy cream, salt, and pepper until well combined.
6) Stir 1/2 cup grated cheese into egg mixture.
7) Pour egg mixture over beef and bacon.
8) Top with remaining grated cheese.
9) Bake for 30-35 minutes or until golden brown on top. ENJOY! 

Cream Cheese Eggs

Cream Cheese Eggs

INGREDIENTS
- 4 eggs
- 3 tbsp heavy whipping cream
- 1 tbsp butter
- salt & pepper to taste
- 4 tbsp cream cheese

DIRECTIONS 
1) Melt butter in frying pan over medium heat
2) Scramble eggs with cream, salt and pepper
3) Add eggs to frying pan and let cook
4) When eggs are about 2/3 done sprinkle the cream cheese on top in little pieces
5) Mix lightly until eggs are fully cooked
6) Enjoy! 

Vegetable Egg Cups

VEGETABLE EGG CUPS 

(Makes 6 servings - 2 cups per serving)

I love to make these at the beginning of the week for a quick snack or breakfast on the go! They are high protein so very satisfying and a great way to sneak some veggies in!

INGREDIENTS
12 Large Eggs 

1 Cup Chopped Spinach

1 Cup Chopped Bell Peppers 

1 Cup Chopped Mushrooms 

Sea Salt and Pepper to Taste 

2 Green Onions, Thinly Sliced 

12 Tbsp. Homemade Salsa

INSTRUCTIONS 

Pre-heat the oven to 375. 

Crack eggs into a large mixing bowl with salt & pepper and any other salt-free seasonings you like and whisk until fully combined.

Coat the muffin tin with nonstick cooking spray.

Evenly divide the eggs between the 12 muffin cups (they will each be about half full)

Add veggies to the eggs in the muffin cups - each cup will be very full :)

Bake for 15 minutes - 20 minutes (a toothpick inserted into the muffin should come out clean) 

Top each egg cup with 1 tablespoon of Homemade Salsa

Quick & Simple 10 Minute Omelet

Ever have those days where you just have no clue what to have for lunch and you have limited time to prepare anything?  Happens to me like... more often than it should :/ But sometimes, something wonderful comes out of my disorganization! :)  

Ladies and gentlemen - I introduce to you the 

QUICK & SIMPLE 10-MINUTE OMELET

Yep... 10 mins from start to finish is all you need to whip this bad boy up!! 

What you need:

• 2 eggs, scrambled
• 1 cup kale (or spinach), chopped 
• 3/4 cup red peppers, diced
• 1/4 cup diced onions
• no salt added seasoning of your choice (I love the organic no-salt seasoning from costco)
• 2 tbsp shredded light cheese

What you do:

1. Place a pan over medium high heat and spray with non-stick spray
2. add the red peppers, onions and kale (or spinach) and cook for 3-4 mins, until kale (or spinach begins to wilt)
3. remove the veggies from the pan, spray with non stick spray again and add the 2 eggs
4. season the eggs with your no salt seasoning and let cook for a couple minutes until just a bit white underneath
5. add the veggies to the eggs and let cook for 1 minute
6. add the cheese on top of the veggies and let cook until the egg is fully cooked - about 3-4 minutes
7. Serve and enjoy! 

If you are doing the 21 day fix this would count as 2 greens, 1 red and 1 blue!

If you are calorie counting it is 304 calories!