Spaghetti Squash Carbonara

INGREDIENTS

1 Large Spaghetti Squash

2 Tbs. Olive Oil

5 oz. Pancetta – Diced

5 oz. Onion – Diced

2 Cloves Garlic – Minced

2 Eggs

1 Tbs. Fresh Parsley – Chopped

½ Cup Parmesan – Grated

1 tsp. Sea Salt

¼ tsp. Pepper

½ Cup Parmesan – Shredded

 

 

 DIRECTIONS
Preheat oven to 400° Line a rimmed baking sheet with aluminum foil.
Cut spaghetti squash in half lengthwise.  Scrape out seeds.  Drizzle squash halves with olive oil and sprinkle with a little salt and pepper.  Place cut side down on baking sheet.  Bake for 30 minutes or until fork tender.
While the spaghetti squash is roasting, heat a large skillet over medium heat.  Add pancetta to the pan and cook until crispy.  To the pan, add onion and garlic.  Cook until translucent and soft.  Once the spaghetti squash is roasted, use a fork to scrape out the shreds of squash.  Add to skillet and toss with pancetta, onion and garlic. Make sure that spaghetti squash is nice and hot.
In a large mixing bowl, whisk together eggs, parsley, grated Parmesan, salt and pepper.  To the mixing bowl, add squash mixture and toss with egg mixture. The heat of the spaghetti squash will cook the eggs just enough to coat them to the strands of squash without scrambling them.
Top with shredded Parmesan before serving.

Makes Servings: 6
Per Serving:
Calories – 256
Carbs – 10 net g
Protein – 13 gFat – 19 g

Baked French Eggs

You'll need:
12 large eggs [any amount will work]
8 oz grated or shredded Parmesan cheese
1/3-1/2 cup of heavy cream [more or less depending on how many eggs you're making]
salt & black pepper to taste
Directions:
Preheat the oven to 425°F.  Spray each muffin cup with butter flavored cooking spray.  Crack an egg into  each cup.  You can make as many or few eggs as desired.

Slow Cooker Low Carb Breakfast Casserole

Ingredients

• 1 medium head broccoli, chopped
• 1 12-oz package sausage, cooked
• 1 cup shredded Cheddar, divided
• 10 eggs
• 3/4 cup whipping cream
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp pepper

   

 

Instructions

• 1. Grease the ceramic interior of a 6 quart slow cooker well.
  2. Layer one half of the broccoli, half of the sausage and half of the cheese into the slow cooker. Repeat with remaining broccoli, sausage and cheese.
  3. In a large bowl, whisk eggs, whipping cream, garlic, salt and pepper until well combined. Pour over layered ingredients.
  4. Cover and cook on low for 4 to 5 hours or high for 2 to 3 hours, until browned on the edges and set in the center.

  Notes

  Serves 6 to 8. For 6 servings, each serving has 5.39 g of carbs and 1.18 g of fiber. Total NET CARBS = 4.21 g.

  Food energy: 484kcal Saturated fatty acids: 16.50g Total fat: 38.86g Calories from fat: 349 Cholesterol: 399mg Carbohydrate: 5.39g Total dietary fiber: 1.18g Protein: 26.13g Sodium: 858mg

  
  Read more at http://alldayidreamaboutfood.com/2014/08/low-carb-slow-cooker-sausage-egg-breakfast-casserole.html#zDabUhqeyoR7DD0o.99
   

Read more at http://alldayidreamaboutfood.com/2014/08/low-carb-slow-cooker-sausage-egg-breakfast-casserole.html#zDabUhqeyoR7DD0o.99