COTTAGE CHEESE BREAKFAST BOWL
This high-protein, low-carb breakfast bowl will keep you full all morning. Feel free to use different veggies, or try it with ham instead of bacon! You can also use butter or oil instead of bacon grease. This recipe also works well as part of a keto diet.
Provided by France C
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 20m
Yield 1
Number Of Ingredients 6
Steps:
- Cook bacon in a small nonstick skillet over medium heat until browned, 4 to 5 minutes. Transfer bacon to a paper towel-lined bowl, reserving bacon grease in a small bowl.
- Return skillet to medium-high heat and add 1 teaspoon reserved bacon grease. Cook mushrooms and green onions until lightly browned, 3 to 4 minutes. Season with salt and pepper. Transfer to a small bowl and keep warm.
- Return skillet to medium-high heat and add 1 teaspoon reserved bacon grease. Add eggs and scramble until cooked through, 2 to 3 minutes. Season with salt and pepper. Remove from heat and keep warm.
- Place cottage cheese into a microwave-safe bowl. Heat on 50% power for 60 to 90 seconds, or until warm, stirring halfway through. Drain any liquid that has been released and transfer cottage cheese into one side of a single-serving bowl. Place scrambled eggs into the other side of the bowl. Top with mushroom mixture and bacon. Serve immediately.
Nutrition Facts : Calories 366.2 calories, Carbohydrate 5.7 g, Cholesterol 408.7 mg, Fat 22.7 g, Fiber 0.5 g, Protein 34.5 g, SaturatedFat 8.8 g, Sodium 1169.3 mg, Sugar 1.8 g
CLASSIC COTTAGE PIE
A glorious cottage pie full of hearty flavor. Same as shepherd's pie but beef instead of lamb makes it a cottage pie. Classic comfort food, nothing hits the spot like this one when you need a soothing home cooked meal.
Provided by Korkin
Categories Savory Pies
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Cut the top off of the head of garlic and wrap in foil. Roast the garlic in a 400 degree oven for 35 minutes.
- Wash the potatoes thoroughly and add to a large pot, then cover with chicken stock (add water if the stock doesn't cover the potatoes. Cook on high heat and boil for about 15 minutes, or until potatoes are easily pierced with a fork.
- In a large skillet, heat the olive oil, onion, garlic and beef over medium high heat. Break up the meat as finely as possible. Once sizzling, gradually add the veggies, careful not to stir them too much, otherwise the moisture will escape too quickly and the food with steam instead of sauteing. Once meat is fully cooked, stir in flour, then add Worcestershire, ketchup and wine. Cook for another minute, until liquids are thick and incorporated.
- Mash the potatoes with a masher or beater, along with the roasted garlic, butter, sour cream, milk and seasonings.
- Spread the beef mixture into a greased casserole, and layer the mashed potatoes on top. Bake at 450 degrees Fahrenheit until the potatoes are golden brown on top, usually about 20 minutes. Let cool ten minutes before serving. Goes nicely with a green salad or green beans and the wine you used to cook with.
Nutrition Facts : Calories 542.2, Fat 26.4, SaturatedFat 10.9, Cholesterol 75.5, Sodium 485, Carbohydrate 51.1, Fiber 4.3, Sugar 8.9, Protein 24.5
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- Preheat oven to 200°F. Have a parchment-lined baking sheet ready to keep cooked pancakes warm in the oven. Have an additional oven-safe platter ready to keep peameal bacon warm. Place breakfast plates over the burner vent on the stove top, or warm them in the oven or warming drawer.
- Prepare the pancakes: In a small bowl, whisk together pancake mix, milk and egg. Add melted butter and whisk again.
- Heat a large non-stick skillet or griddle over medium heat. Rub with oiled paper towel. Pour in 2/3 of a ladle of batter per pancake and cook until surface has a few bubbles and the edges lose their glossiness, about 2 minutes. Flip with a thin Teflon spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to baking sheet in oven and cover loosely with aluminum foil.
- Repeat process until all the batter is used, sprinkling the pancakes with either blueberries or corn and chives once they hit the skillet or griddle.
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