My Home Recipe

Ingredients:
1 lb. ground sausage (browned)
Sliced sharp cheddar cheese (approx. 4-6 oz.)
Shredded sharp cheddar (approx 1 1/2 cups)
10 eggs beaten w/ 1/4 cup half & half1/2 cup sour cream
1/2 teaspoon paprika
1/2 teaspoon dry mustard
1 teaspoon salt

How to Prepare:

1. Line bottom of 10 X 13 pan with sliced cheese.
2. Mix sour cream with paprika, dry mustard, and salt.
3. Spread over cheese. Crumble browned sausage evenly over sour cream mixture.
4. Pour beaten eggs on top of sausage.
5. Top with shredded cheese to taste.
6. Bake at 325 for approx. 45 minutes for glass dish. (This recipe can be halved and baked in
   an 8 X 8 pan for 30 minutes if only serving 2 people.)

Ingredients:
1/2 cup diced onion
a cup of brocolli flowerets (cut up pretty small)
1 cup minced fresh mushrooms
1 tbsp olive oil5 eggs
10 oz Half&Half
1 and 1/2 cup shredded Swiss cheese

How to Prepare:

1. saute left column in olive oil, (place in pie pan or glass oven ware sprayed with non stick spray - a 9×9 pyrex pan works real well and its easy to serve.)
2. beat eggs and add half and half and the cheese season to taste.
3. Pour on top of veggies and bake @ 350 40 minutes.
4. Diced ham works well in this too.

Ingredients:
10-12 eggs scrambled
1 lb. sausage, cooked and crumbledShredded Cheese
Sliced mushrooms
Green Onions, chopped

How to Prepare:

1. Preheat oven to 350 degrees.
2. Spray a large 6-muffin pan with Pam.
3. Mix cooked sausage with mushrooms and fill each muffin tin 2/3 full.
4. Pour scrambled eggs to within quarter inch of rims of muffin tins.
5. Top with shredded cheese and green onions.
6. Bake in oven for 20-30 minutes.
7. They are done when a toothpick comes out clean. Cool a few minutes, then pop out of muffin tin.
8. Freezes well if they last that long.
9. Reheat via microwave for 20-30 seconds.

Ingredients:

Crust
1 cup Atkins Bake Mix — (Sorry -soy flour would be too heavy…)
1 stick butter — softened
1/4 cup artificial sweetener — splenda

Filling:
3 eggs
1/2 cup artificial sweetener — splenda
4 tablespoons lemon juice

Topping
1 tablespoon artificial
sweetener — splenda
3 ounces cream cheese
1 tablespoon lemon juice

How to Prepare:

1. Put these 3 things in a food processor and process in pulses until crumbly.
2. Press into a 9X13X2 cake pan that has been sprayed with Pam.
3. Bake in a preheated 350f oven for 15 minutes or until just browned. Let cool while you prepare the filling.
4. Beat these 3 ingredients together well.
5. Pour over slightly cooled crust and put back in oven for 20 minutes or until set (depends on your oven - may take as long as 30 - watch carefully).
6. This is not as thick as traditional lemon bars -but you *could* double the filling ingredients if
   you’re bold;)).
7. Allow to cool - then blend: And drizzle over bars.
8. Makes 24 3″x1 1/2″ bars(approx)

Ingredients:
½ Cup Sour Cream
1/2 Cup Mayo
4oz Bleu Cheese Crumbled
1 tsp Garlic
Powder or Minced fresh cloves
1/2 tsp black pepper or ground
peppercorns

How to Prepare:

1. Mix all ingredients in a tupperware bowl and enjoy..
2. I think its better to let it sit in the fridge for a few hours so the cheese really gets in there good and the flavors combine a little..
3. This will hold in the fridge for 5 days to a week so if you don’t think you can use it in that time half the ingredients and make a smaller batch..
4. This is also SUPER CHUNKY so if you want it less chunky reduce the amount of cheese.

Ingredients:
1/2 oz unsweetened baking chocolate
1/4 cup walnuts — (or pecans or Almonds)
1 tablespoon butter — poster said 1 pat
2 packages artificial sweetener
2 cupcake papers

How to Prepare:

1. Melt chocolate in microwave til melted, add butter and stir til melted and smooth then the
   Equal.
2. Mix in the nuts and coat all of the nuts.
3. Divide into the 2 papers and put into the freezer for 15 minutes til set eat and enjoy variation.
4. I add a tablespoon of cream after stirring the butter in and is cooled a little for a like milk chocolate taste.

Ingredients:
2 tbs. butter
1/2 cup chopped yellow onion
1 cup sliced fresh button mushrooms
2 eggs
2 egg yolks
1 1/2 cups half-n-half
2 tbs. sour cream
1/2 pound bacon, cooked crisp, drained & crumbled
1/4 pound (1 cup) shredded swiss cheese
1 tsp. Dijon mustard
1/2 tsp. coarse salt
1/4 tsp. freshly ground pepper
1/8 tsp. cayenne pepper

How to Prepare:

1. Preheat oven to 350 degrees F.
2. Lightly coat a quiche pan or a 1 1/2 quart baking dish with a nonstick vegetable spray. Set aside.
3. Melt butter in a medium skillet over medium heat.
4. Add the onion and saute’ for 3 min.,stirring occasionally.
5. Add the mushrooms and cook for 3 min. or until softened, stirring occasionally. Set aside.
6. Combine the eggs,egg yolks,half-n-half and sour cream in a medium bowl.
7. whisk until well blended. Add the cooked onion mixture and the rest of the ingredients and blend well.
8. Pour the mixture into the prepared pan.
9. Bake for 40 to 45 minutes or until set in the center and golden brown on top.
10. Cool at least 10 minutes befor serving.

Ingredients:
1 whole egg
heavy cream
0.5 oz ham, sliced in small strips
0.5 oz grated cheddar
any (fresh) herbs to taste
salt
pepper
1tsp olive oil

How to Prepare:

1. grease an ovenproof ramekin with the olive oil.
2. Carefully break the egg into the ramekin, taking care not to break the yoke.
3. add the ham and cheese and any herbs if you want.
4. Top up with the heavy cream to about a third of an inch below the rim of the ramekin.
5. Bake in a preheated oven of 350 degrees for about 20-25 minutes.
6. Very good with celery sticks to dip in the egg!!!

Ingredients:
4 large eggs
2 Tbls. heavy cream
2 Tbls. water (0 carbs)
1 Tsp. vanilla extract
2 Pkt. Splenda (or 2 tsp. powdered Splenda)
2 or 3 ounces of crushed pork rinds
1/4 Tsp. ground cinnamon
3 Tbls. melted butter

How to Prepare:

1. Beat the eggs then add the cream, water, and vanilla extract and beat some more.
2. Mix the Splenda with the cinnamon and then add that to the eggs. (Mixing the cinnamon with the Splenda before adding helps to keep the cinnamon from clumping up as much.)
3. When well blended mix in the ground pork rinds.
4. Let the mixture sit for a couple of minutes until it thickens.
5. Then stir and check the consistency.
6. It should be quite thick, but not to thick to spoon easily. If too thick, add a little water. If too thin, add a little bit more pork rinds.
7. Just before you’re ready to put into waffle iron, stir in about 2/3 of the melted butter.

Ingredients:
8 pitted kalamata olives (black olives will do in a pinch)
1 med. zucchini, cut into 1/2″ cubes (about 2 cups)
1 sweet red pepper, diced
1/2 cup chopped onion
1/4 cup olive oil9 large eggs, lightly beaten
1/2 (4 ounce) package crumbled feta cheese
1/3 cup thinly sliced fresh basil
1/2 tsp salt
1/2 tsp freshly ground pepper
1/3 cup freshly grated Parmesan cheese
basil sprigs for garnish

How to Prepare:

1. Cook first 4 ingredients in hot oil in a 10″ ovenproof skillet over med-high heat, stirring constantly, until vegetables are tender.
2. Combine eggs and next 4 ingredients; pour into skillet over vegetables.
3. Cover and cook over med-low heat 10 to 12 minutes or until almost set.
4. Remove from heat, and sprinkle with Parmesan cheese.
5. Broil 5 1/2″ from heat (with electric oven door partially opened) 2 to 3 minutes or until golden.
6. Cut frittata into wedges; garnish, if desired.
7. Serve warm or at room temperature.