WebStep 3. In a medium bowl, beat eggs, butter, cinnamon, and vanilla with a hand mixer until combined and fluffy (about 1-2 minutes). Step 4. Pour egg mixture into …
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Web1 day ago · Cook, stirring a couple of times, until the onion softens, about 5 minutes. Set aside. Place the bread cubes in a large bowl and stir in the onions, 4 ounces (1 cup) of …
WebMake Christmas morning a breeze with these Christmas breakfast casseroles. 1. Cracker Barrel Hash Brown Casserole. The copycat hash brown …
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WebLow-Carb Spanakopita Cottage Cheese Casserole Casseroles aren’t exactly healthy, except for this low-carb spanakopita cottage cheese recipe. It’s low in …
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WebIn a large mixing bowl, beat the eggs (12), heavy cream (1 1/2 cups), mustard (1 tablespoon), salt (1 teaspoon), black pepper (1/2 teaspoon), Italian seasoning …
WebCook for about 15 minutes, stirring frequently, or until golden-brown and softened. Spoon onto a plate, and allow to cool slightly. Into a large bowl, add the cubed French bread, the chopped bacon, …
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Layer blueberries over cream cheese. Top with remaining bread. In a mixing bowl, whisk together milk, eggs, maple syrup, vanilla and cinnamon; pour evenly over casserole. Cover dish and refrigerate up to 24 hours. Remove casserole from refrigerator in morning and bake at 375 for 25 minutes, covered.
Because we always have tons of blueberries in the freezer, I’m always on the look out for new low carb blueberry recipes. I often just make a sugar free blueberry syrup that I’ll use over low carb waffles or pancakes. I also pour this blueberry sauce over low carb ice cream and mix it into plain high fat yogurt.
Whisk 2 cups milk, eggs, 2 teaspoons vanilla extract, cinnamon, and nutmeg together in a large bowl; pour over bread mixture. Sprinkle 1 cup blueberries over bread-egg mixture.
Spread cream cheese mixture over bread layer; top with remaining bread cubes. Whisk 2 cups milk, eggs, 2 teaspoons vanilla extract, cinnamon, and nutmeg together in a large bowl; pour over bread mixture. Sprinkle 1 cup blueberries over bread-egg mixture. Cover dish tightly with aluminum foil and refrigerate, 8 hours to overnight.