Breakfast Recipes



  • 2 tsp baking powder
  • ½ lemon, the zest
  • 1 pinch salt
  • 3 oz. fresh blueberries
  • 6 eggs
  • 4 oz. cream cheese
  • 3 oz. melted butter
  • 2⁄3 cup (22⁄3 oz.) almond flour
  • 2⁄3 cup (2½ oz.) oat fiber


  • In a bowl, whisk together eggs, cream cheddar, and softened margarine.
  • Mix the remainder of the ingredients independently, with the exception of blueberries, and afterward fill the egg mixture. Consolidate well until you get a smooth batter. Let rest for a couple of moments.
  • Fry the pancakes over medium heat in a little nonstick pan or cast-iron pan. Use around ⅓ cup batter per pancake.
  • Fry for a couple of moments and tenderly add a few blueberries, without squeezing them down excessively hard. Flip and fry for a couple of more minutes.
  • Serve with whipped cream or sautéed margarine.

Calorie Breakdown

Calories: 132kcal

Carbohydrates: 4.1g

Protein: 7g

Fat: 7g

Potassium: 4mg

Fiber: 2g

Vitamin A: 100 IU

Vitamin C: 1.7mg

Calcium: 10mg

Iron: 0.4mg




  • 4 eggs
  • 2 cups (or 8 oz.) shredded cheddar cheese
  • 2 tbsp fresh chives, chopped
  • Salt and pepper


  • 4 eggs
  • 8 bacon, good quality slices
  • 8 (5 oz.) cherry tomatoes, sliced
  • 2 oz. (2 cups) baby spinach


  • Pre-heat your waffle creator.
  • In a large, unheated frying pan, orchestrate the bacon cuts and afterward change the temperature to medium heat. Cook the bacon for around 8-12 minutes, turning infrequently, until fresh to taste.
  • Put away on a paper towel to rest while you cook the waffles.
  • Place the entirety of your waffle ingredients into a mixing bowl and mix. 
  • Daintily oil your waffle iron and afterward equally spoon the mixture over the base plate, spreading it out marginally to get an even outcome.
  • Close the waffle iron and cook for approx. 6 minutes, contingent upon your waffle creator.
  • While the waffles cook, break your eggs into the bacon oil in the frying pan and cook delicately until done.
  • Serve each waffle finished off with an egg and bacon cuts, with spinach and cherry tomatoes as a toping.

Calorie Breakdown

Calories: 351 kcal Carbohydrates: 4.7g
 Protein: 23.6g  Fat: 25.5g
Fiber: 2g
Sugar: 0g



  • ½ cup heavy whipping cream
  • 4 large eggs
  • 1 tsp lemon extract or lemon zest
  • ½ cup (41⁄3 oz.) whole milk ricotta cheese
  • ½ cup (12⁄3 oz.) coconut flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 tbsp butter


  • 6 oz. fresh blueberries
  • ½ cup (41⁄3 oz.) whole milk ricotta cheese
  • 2 tsp lemon zest


  • In large bowl, mix coconut flour, and salt. Mix in cream, egg yolks, lemon concentrate, and ricotta.
  • In another bowl, beat egg whites with an electric mixer. Overlap into player.
  • Heat a large frying pan or pan with margarine over medium high heat.
  • Drop player utilizing around 4 tablespoons (1/4 cup) of hitter for every pancake. Cook until each side is sautéed, around 2 to 3 minutes for every side.

 Calorie Breakdown:

Calories: 357kcal

Carbohydrates: 12g

Protein: 20g

Fat: 23g

Fiber: 5g

Sugar: 14g



Taco seasoning

  • ¼ tsp chili flakes
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • ½ tsp dried or fresh oregano
  • ¼ tsp onion powder
  • ½ tsp ground cumin
  • ½ tsp paprika powder
  • ½ tsp garlic powder


  • 1 (7 oz.) avocado
  • 1¼ cups (or 5 oz.) shredded cheddar cheese
  • 1 (4 oz.) tomato, diced
  • 1 tsp fresh cilantro
  • 5 oz. ground beef
  • 4 large eggs
  • 1 tbsp olive oil
  • 1 lime, juiced (optional)
  • ½ tsp sea salt
  • ¼ tsp ground black pepper


  • Mix all ingredients for the taco preparing.
  • Add ground meat to a large non-stick skillet. Add taco preparing mix, consolidate well and fry until completely cooked. Remove from heat and put away in a bowl.
  • Break the eggs into a mixing bowl and stir.
  • Lower the heat and add olive oil in a similar skillet. Add the eggs. As the edges are getting strong, push the edges towards the center, permitting the uncooked parts to stream to the edge. Cook for a couple of moments, keep the internal parts somewhat runny.
  • Crush lime on the ground meat. Consolidate well.
  • Slice avocado down the middle. Remove the pit and scoop out the tissue. Cut into pieces.
  • Circulate ground hamburger on top of the omelet. Add 2/3 of the shredded cheddar and hacked tomatoes.
  • Cautiously remove the omelet from the skillet. Crease and top with more cheddar, avocado, and cilantro. Season with salt and pepper. Serve right away.

Calorie Breakdown:

 Calories: 538kcal Carbohydrates: 2g
Protein: 38g Fat: 41g
Sodium: 480mg Potassium: 387mg
Sugar: 1g Calcium: 290mg



  • 1 oz. red bell peppers, diced
  • salt and ground black pepper
  • ¼ cup parmesan cheese, shredded
  • ½ (¼ oz.) scallion, chopped
  • 1 tbsp butter
  • 1 oz. mushrooms, sliced
  • 3 eggs


  • Heat the margarine in a large frying pan on moderate heat. Add the cut mushrooms, chopped red peppers, season with salt and pepper, and fry until delicate.
  • Break the eggs straight into the pan and mix immediately so everything gets all around mixed.
  • Get spatula across base and side of the skillet to frame large, delicate curds. Cook until no apparent fluid egg remains, however the eggs are not dry.
  • Put the scramble on a plate and top with destroyed parmesan and scallions.

Calorie Breakdown:

 Calories: 211kcal Carbohydrates: 5g
Protein: 11g Fat: 17g