Omelet Biscuits 😉
Looking for new ideas to serve at Breakfast, holidays and Special Occasions, or even when family and friends drop by for lunch? Here is an awesome Breakfast that will be a big Hit at anytime… Omelet Biscuits 😉! ENJOY!

1 recipe for buttermilk biscuits (recipe attached near the bottom)
1/4 C. diced deli ham
5 slices of bacon, cooked and crumbled
2 eggs
2 green onions, chopped whites and greens
1 C. Colby cheese, shredded
1/2 T. butter
additional flour

Buttermilk Biscuits Recipe
3 Cups Self Rising Flour
1/2 Cup Lard (yes lard, makes a flakier biscuit)
pinch of sugar
Melted butter

Using the biscuit recipe make it up to the point just before adding in the milk, set aside.

In a small skillet, melt the butter and toss in the onions and sauté for a minute or two to soften, add in the 2 eggs and gently stir around to begin scrambling. Remove the eggs when they just begin to set from the heat.

To the biscuit mixture add in the bacon, ham, eggs & onions and toss with a fork to combine it all together in the biscuit mixture. Add in the cheese and again, combine well.

Slowly begin adding in the buttermilk and using the fork pull it all together to form a soft (it will be somewhat sticky) dough. Grease an iron skillet or baking sheet and preheat the oven to 425 degrees.

Using well floured hands pinch off a portion of the biscuit dough and roll in your hands and then place in the pan and lightly flatten the top. Continue with remaining dough. Bake for 15-17 minutes, moving from bottom rack of oven to top when the bottom has begun to brown. Remove and rub the tops of the biscuits with butter.

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Timber Lodge’s Lumberjack Hash Browns
It is very rare that I eat breakfast.. (my SlimRoast is my breakfast) but dang these look delicious!! Who wants to make them for me lol 😂😂

40 ounces frozen shredded hash browns, about 13 1/3 Cups
1/3 cup onion, chopped to about 1/2 inch
1 cup cheddar cheese, shredded
1 cup monterey jack cheese, shredded
1/2 teaspoon pepper
1/2 teaspoon salt
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup butter, melted

Preheat oven to 450.
In a Large mixing bowl, combine the hash browns, onion, shredded cheeses, salt and pepper.
Add soup and mix thoroughly.
Add melted butter and mix thoroughly.
Grease a 9X13 pan with additional butter.
Transfer the hash brown mixture into greased pan and spread evenly. *DO NOT pack down*.
Bake for 1 hour until golden brown.
Rotate pan for even browning if necessary.
Let stand for 5 minutes before serving.

Recipe Courtesy of

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Biscuit and Gravy Breakfast Cups

Eating healthy doesn’T mean you have to skimp on taste! For those who love Biscuits and gravy, here is a delicious Breakfast delight ~ Biscuit and Gravy Breakfast Cups!

1 pkg. 8 count canned biscuits
8 sausage links, cooked
1 pkg. peppered gravy mix
2 eggs
1/4 C. milk
1/2 C. shredded cheddar cheese
pinch of salt and pepper

Using a rolling pin, flatten each biscuit to a 4″ round and gently press into a greased muffin tin. Make gravy mix according to directions. Beat together the egg, milk, salt and pepper. Place 1 T. of the gravy mix in the bottom of each bread cup. Use 1 sausage link, sliced, per cup. Sprinkle the sausage with a little of the cheese. Pour enough of the egg mixture to fill the cup (some may spill out, mine did). Place muffin tin in a 350 degree oven and bake for 20-25 minutes or until biscuits are done and mixture is set. Serve with remaining gravy.




Who loves an omelet?   I know I do!  Whether fully loaded or just with cheese, omelets are a welcomed dish anytime!   When you have friends over or just an evening watching TV,  California Omelet Bites  will satisfy any hunger!

Here is a healthy alternative to your Breakfast! Loaded with protein and low carb and high fat, you can enjoy California OMELET bites and not feel guilty!   Enjoy!

What you’ll need:

4 whole eggs

12 egg whites

2 cups diced cooked chicken

12 slices bacon

1/2 red pepper, chopped

1/2 green pepper, chopped

2 cups chopped fresh spinach

1 avocado, cubed (optional)

Salt and pepper

Nonstick cooking spray

How to make it:

  1. Preheat the oven to 350°F.
  2. Cook the bacon in a pan over medium heat only until it’s cooked through, but not crispy, about 5 minutes

  3. Spray a muffin tin with non-stick cooking spray and place one piece of the bacon in each tin, wrapping it around the outer edges.

  4. In a medium bowl, scramble the whole eggs along with the egg whites. Add a dash of salt and pepper. Add the chopped red and green peppers, spinach, and diced chicken. Combine thoroughly and then pour the mixture into each of the muffin tins lined with bacon. (Tip: A soup ladle will transfer the mixture without spilling.)

  5. Bake until the eggs are fluffy and slightly browned on top, 30 to 35 minutes,

  6. Top with diced avocado and eat or refrigerate. Makes 12 omelet bites.

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Old Fashioned Pancakes

Pancakes made the Old Fashion Way!  Who could ask for anything better!   ❤  Made the way my Grandma used to make them!!!
Old Fashion Pancakes
Ingredients :
makes 12 pancakes
1 1/2 cups all-purpose flour (or almond flour or low carb powder)
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
3 tablespoons butter, melted
1 egg
1 1/4 cups milk (can be almond milk)
cooking spray
Directions :
1.Sift together flour, baking powder, salt, and sugar in a large bowl.
2.Whisk in melted butter, egg, and milk until combined.
Let batter rest for 5 minutes.
3.Preheat a large skillet over medium-high heat.
Spray with cooking spray.
Pour batter into the hot skillet, about 1/4 cup of batter for each pancake.
Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake.
Flip and cook until golden, about 1 to 2 minutes.


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Delicious Paleo Breakfast Stack Recipe

Tired of eating eggs again for breakfast?

Yea, I know that frustration!

But Paleo breakfasts don’t have to be dull. And they don’t have to be eggs every day…

So, today I’m going to share with you my new Paleo (and Keto) breakfast stack recipe (full recipe below).

Delicous Paleo Breakfast stacksPrep Time: 15 min
Cook Time: 15 min
Yield: 2 servings
– 4 slices bacon
– 1/4 lb (110 g) ground pork
– 1/4 lb (110 g) ground chicken
– 2 teaspoons (2 g) Italian seasoning
– 1 egg, whisked
– 1 teaspoon (5 g) salt
– 1/4 teaspoon black pepper
– 2 large flat mushrooms (like portobello)
– 1 avocado, sliced
– Cook the bacon until crispy. Leave the fat in the pan.
– Mix together the ground pork, chicken, Italian seasoning, egg, salt, and pepper in a bowl and form 4 thin patties.
– Pan-fry the patties in the bacon fat.
– Then pan-fry the mushrooms.
– Put together your breakfast stack with the mushrooms on the bottom, then 2 thin patties, then 3 slices of avocado, and top it with the slices of bacon. Serve with the rest of the avocado slices.
Nutrition: Calories: 680, Fat: 54 g, Total Carbs: 13 g, Fiber: 8 g, Sugar: 2 g, Net Carbs: 5 g, Protein: 38 g


Antipasto Squares

Found this on a friend’s timeline and wanted to share with you!   Here’s a fantastic dish that can be for dinner as well as breakfast!  Adding a side of veggies, or even adding onions, green and red peppers, can make a full course meal!   Enjoy!

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2 (10 ounce) cans refrigerated crescent dinner rolls
1/4 pound thinly sliced boiled ham
1/4 pound thinly sliced provolone cheese
1/4 pound thinly sliced Swiss cheese
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced pepperoni sausage
1 (12 ounce) jar roasted red peppers, drained, cut into thin
3 eggs
3 tablespoons grated Parmesan cheese
1/2 teaspoon ground black pepper
AntiPasto Squares1. Preheat oven to 350 degrees F (175 C).
2. Unroll one package of crescent roll dough, and cover the bottom of a 9×13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough.
3. In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
4. Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.


The Best Ever Waffles

Finding the best ever waffle recipe that the whole family will love, can be a challenge, as there are so many different recipes out there!  But looking through the recipe books, online and through friends, I believe I found just the right one!  I got this recipe from a  friend!  Tried it on the family, and they all loved it!  As the recipe says, The Best Ever Waffles!

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1 1⁄3 cups flour
4 teaspoons baking powder
1⁄2 teaspoon salt
2 teaspoons sugar
2 eggs, separated
1⁄2 cup butter, melted
1 3⁄4 cups milk


Best Ever Waffles

Let’s have Waffles!

In a large mixing bowl, whisk together all dry ingredients.

Separate the eggs, adding the yolks to the dry ingredient mixture, and placing the whites in a small mixing bowl.
Beat whites until moderately stiff; set aside.
Add milk and melted butter to dry ingredient mixture and blend.
Fold stiff egg whites into mixture.
Ladle mixture into hot waffle iron and bake.


Persian Eggs Poached in Tomato Sauce

This recipe from World Vegetarian seems like a close approximate – though I know his version included a generous bit of cumin and cilantro. I’m posting the original here and will begin to tinker. Once perfected, I’ll post that version as a second recipe. Will experiment to see if this works as well with canned tomatoes.
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1 1⁄2 tablespoons olive oil or 1 1⁄2 tablespoons butter
1 small onion, finely chopped
1 garlic clove, finely chopped
4 -5 medium tomatoes, peeled, seeded and chopped
salt (to taste)
pepper (to taste)
4 eggs
1 tablespoon chives, finely chopped
Put the oil in a non-stick skillet over medium high heat. Add onions and garlic. Stir-fry for a minute, then reduce heat to medium. Continue cooking vegetables for 3 or 4 minutes so that the onion becomes translucent with a little color around the edges.
Add the tomatoes and simmer. Cook uncovered for 10 minutes. Season with salt and pepper to taste.
Once the sauce has cooked, use the back of a spoon to create 4 rounded wells, one in each quarter of the pan. Carefully break each egg and place into each of the hollows.
Cover pan with a lid leaving it partially open to allow some heat and moisture to escape. Cook until eggs reach your preferred level of doneness.
Carefully scoop egg with some sauce onto serving plates. Garnish with chives.
Serve with warmed pita or other flatbread of choice.
?Variation: You can make this a little spicier, add a small chili to the onions. If you do so, you may want to omit the chives and instead garnish with finely chopped parsley.
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Cornmeal Hoecakes
Everyone love pancakes!  Well here is a new twist ~ Cornmeal Hoecakes!  Delicious!
1 cup all-purpose flour
â cup coarse-grind cornmeal
2 tablespoons sugar
½ teaspoon kosher salt
¼ teaspoon baking powder
1 large egg
1 large egg white
1¼ cups milk
¼ cup unsalted butter, melted; plus 2 teaspoons room temperature
Sour cream and sliced scallions (for serving)
Flaky sea salt

Preheat oven to 350°. Whisk flour, cornmeal, sugar, kosher salt, and baking powder in a medium bowl. Whisk egg, egg white, and milk in another medium bowl to combine. Mix egg mixture into cornmeal mixture just to incorporate, then stir in melted butter.
Heat 1 tsp. butter in a large cast-iron skillet over medium, swirling pan to coat bottom. Spoon in half of batter and cook until bubbles appear on top, about 3 minutes. Transfer skillet to oven and bake until hoecake is set, about 3 minutes. Return skillet to stovetop, turn cake over with a spatula, and cook over medium heat until cake feels firm when pressed, about 2 minutes. Turn out onto a plate and repeat process with remaining batter and 1 tsp. butter to make a second cake.
Serve hoecakes topped with sour cream and scallions and sprinkled with sea salt.

Courtesy Bon Appétit
#cornmeal, #hotcakes, #southern_style, #kjensifyme,
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