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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So easy and great for those that don’t have a lot of time in the morning to make a low carb breakfast
Spray a muffin/cupcake pan w/non-stick spray.
Fill with ANYthing you want: ham & broccoli, chicken & carrots, spinach w/feta & tomatoes, steak & bell peppers. Whatever you have in the fridge.
(Note: add all veggies RAW – they will cook to perfection during the baking process)
Mix approx 1 egg per/muffin in a blender w/ a splash of milk (I just whisk mine). Pour directly into each cup just below the rim. Top with shredded or sliced cheeses of your choice.
Bake at 425F for approx 20 min. Let cool before removing from pan.
These can be stored in your fridge for up to 3-4 days. They also freeze very well! Simply warm in the microwave for a quick breakfast on-the-go!
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Breakfast starts with a delicious Stuffed Portobello Mushroom caps!   Great accompaniment to an omelette, scrambled eggs, or bacon!  Breakfast doesn’t have to taste bland!   Enjoy!
Ingredients per serving
1 large portabello mushroom cap ( clean out the gills and discard , chop the stem and save )
1/8 cup chopped onion
1/8 cup chopped red bell pepper
1/2 celery stalk sliced thin
1 slice bacon chopped
1 teaspoon salsa or to taste
red pepper flakes , to taste (I love spicy food)
1 egg scrambled with 1 tablespoon of heavy cream
shredded cheese ( I used cheddar1/4 avocado sliced
low-carb-breakfast-stuffed-portabella-mushroomcapsIn a small skillet with a bit of olive oil , cook the mushroom cap till soft on both sides
in a larger skillet and a tablespoon of butter , saute the mushroom stem , onion , pepper celery and bacon till veggies are soft . Add salsa and pepper flakes to taste . stir thoroughly . Add the egg moisture and cook till set
On a plate put the mushroom cap , top side down , open side up and fill with egg mixture , Top with avocado slices and shredded cheddar and enjoy !! I sure did !!!
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Good Morning folks!

Bacon Wrapped Cheddar Egg Bites

6 -9 eggs
12 slices bacon
1 cup cheese (I prefer cheddar, but you choose)
1 cup meat (if you want more of a filling)
1 cup vegetables (if you want more of a filling)

Preheat oven to 375.Spray muffin tin.Line each spot with a bacon around the edges.Whip all eggs.
Mix in cheese and other desired toppings.
Evenly pour the egg mix into each spot, filling about 1/2 way (6 eggs for a flatter muffin) or 3/4 way (9 eggs for a taller muffin).
Bake about 25 minutes or until bacon is cooked.
Pop out and enjoy!
Compliments Cockoo For Keto Recipes on


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