Easy low carb breakfast for busy people on-the-go

Eating breakfast every morning continues to be a major struggle for me, mostly because I am so not a morning person and often times choose sleep over anything else (especially with how Insulin Resistance and PCOS makes me so tired).

In a perfect world, I would wake-up, workout, and grab breakfast I made over the weekend to go for my morning commute. Next week, I am getting a new boss and have a speaking engagement on Monday…so it seems that Monday will be the best day to get started with this perfect world scenario.

As I try to mentally prepare to live the best possible way with this plan, I am trying to gather tools for success. I have heard from a good friend that mini omelettes in muffin tins with no carbs are yummy, easy, and great for on-the-go, so I think this will be my plan for the week.

Here is a recipe I found from Better With Wine that I will plan to try to make for the weekend:

Makes 6 muffins
6 eggs (1 per muffin cup; if you are making extra)
1/4 cup chopped spinach
1/4 cup chopped white onion
1/4 cup chopped bell peppers
1/4 cup shredded cheddar cheese
1/4 cup cooked turkey or pork sausage (I used the sausage patties and just broke them up into small bits)
Cooking spray
12 Paper muffin/cupcake  cups

First, preheat the oven to 375 degrees. Place 2 paper muffin cups into each of the 6 holes in your muffin pan. Make sure you use 2 otherwise the egg will probably soak through. Spray the inside cups generously with cooking spray.

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Next, I cooked my sausage and set it aside.

In a separate pan, I added the onions, bell peppers and spinach and stirred over medium heat for 3-4 minutes. Just long enough so the onions start to get soft.


Divide the sausage and veggies between each cup. Top with a little cheese in each.

Whisk all of your eggs together with salt and pepper in a bowl. Pour egg into each of the cups so they are about 3/4 full.  Then, I used a fork to carefully stir all the ingredients in the cups together.

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Bake at 375 degrees for 30-35 minutes or until the muffins have risen and the tops just barely start to brown.

Keep these in the fridge and pop them in the microwave for 30-45 seconds and they are perfect! You can add pretty much any veggies or breakfast meat that you have in the house and they will taste great!

Make sure you make enough so you have leftovers!

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Low Carb Taco Tuesday Recipes

I don’t know about you, but tacos and tortilla chips are some of things I miss most for my low carb/LCHF lifestyle. There is something nostalgic about Taco Tuesday…perhaps it was the college memories where carbs and hangovers were not something I worries about. There is something about Taco Tuesday that makes you feel like you are on vacation…even if you have to be in the office the next morning.

With my clear love of Taco Tuesday in mind, I thought it would be fun to compile some low carb Taco Tuesday alternatives. I do not eat beef or pork, so you will see my recommendation to sub ground turkey in each recipe. Ole!

Mini Taco Stuffed Peppers

Makes about 32 servings
 Mini Taco Stuffed Peppers - mini bell peppers stuffed with taco meat and drizzled with a cilantro cream sauce. {The Girl Who Ate Everything} #oldelpaso
  • 1 1b ground beef (or ground turkey for me!)
  • 1 package (1 oz) Old El Paso™ taco seasoning mix
  • 3/4 cup water
  • 1-1/2 lbs mini bell peppers
  • 1 cup cheese
  • Cilantro Cream Sauce:
  • 1/2 cup sour cream
  • 1/2 cup fresh cilantro
  • 1/2 teaspoon minced garlic
  • 2 tablespoons lime juice


  1. Preheat oven to 350 °.
  2. Slice 1/3 of the pepper off lengthwise, reserving for later use. Seed the peppers. Peppers naturally have one side that is straighter than the other. When slicing the top of your bell peppers, try to slice the side that is curvier off so that the flat side remaining is the side we are stuffing.
  3. Chop the reserved peppers finely and set aside 3/4 cup.
  4. In 10-inch skillet, cook beef and reserved 3/4 cup chopped peppers over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. Stir in taco seasoning mix and water. Cook over medium heat 5-10, stirring occasionally. Let mixture slightly cool.
  5. Fill each pepper as full as possible with the beef mixture and place on a baking sheet. Bake peppers for 13-15 minutes.
  6. While peppers are baking, make the Cilantro Cream Sauce.
  7. For the Cilantro Cream Sauce: In a food processor, pulse the sour cream, cilantro, garlic, and lime juice until smooth. Chill in the refrigerator until ready to serve.
  8. Remove peppers from oven and top with cheese. Return to the oven for 1-2 minutes or until cheese is melted. Top with a dollop of cilantro cream sauce.


To dress up the peppers, place the Cilantro Cream Sauce in a small plastic bag. Snip the corner off with scissors and drizzle the peppers with the sauce in a zigzag design. The peppers can be assembled ahead of time and then popped in the oven when ready to bake. The Cilantro Cream Sauce is almost better when made a day ahead of time so the flavors can blend.

Taco Bake


Makes 8-12 servings

Crust Indredients:
4 ounces softened cream cheese
3 eggs
1/3 cup heavy cream
2 cups shredded cheddar cheese
Seasoning of choice (I use a little salt and pepper, and a couple of dashes of chili powder)

Beat the cream cheese and eggs until smooth with a mixer or hand whisk. Add the heavy cream and seasonings of choice. Grease a 9 x 13″ baking dish well, and spread the shredded cheddar cheese over the bottom. Pour the batter over the cheese, making sure to cover as evenly as possible. Bake at 375º for 25-30 minutes. Let cool for a few minutes before adding the topping.

1 pound ground beef, ground turkey, or shredded pork
1 pack taco seasoning (or use chili powder, cumin, garlic powder and onion powder to make your own!)
1 small can tomato sauce
1 can tomato paste
4 ounce can chopped green chiles or jalapenos
8 ounces shredded cheddar or Mexican cheese

Brown the hamburger; drain the fat. Stir in the seasoning, tomato sauce, tomato paste and chiles or jalapenos. Spread hot mixture over the crust. Top with the cheese. Reduce the oven to 350º and bake another 20 minutes or until hot and bubbly. Serve with the toppings of your choice (may add additional carbs).

Cauliflower Tortillas


Serves: 6-7


¾ a head of cauliflower riced or 2 cups riced and packed       2 eggs                                                                           Salt and pepper to taste


  1. Preheat oven to 375 degrees and line a baking tray with parchment paper.
  2. For these I actually rice my cauliflower slightly more fine that cauliflower rice. Toss ¾ a head of cauliflower cut up and most of the stem removed and pulse until you get a texture slightly finer than rice. (Once it’s riced measure it to make sure you have 2 cups packed.)
  3. Place riced cauliflower in bowl and microwave for 2 minutes and stir, then another two minutes and stir again then place in a dish towel and squeeze excess water out as hard as you can. (You’re going to want to get out as much water as you can and be careful not to burn yourself because it’s going to be very hot.)
  4. Place drained cauliflower back in bowl and add two eggs, salt and pepper and mix until well combined.
  5. As a note it will be a little bit runny but shouldn’t be pure liquid either. Spread mixture onto a baking sheet into 6 small fairly flat circles.
  6. Place in the oven for 10 minutes then pull out of the oven and carefully peel them off the parchment and flip them and place back in the oven for 5-7 more minutes.
  7. Once they’re done place them on a wire rack to cool slightly.
  8. Heat a medium sized pan over medium heat and place the tortillas into the pan pressing down slightly and brown them to your liking. (Don’t skip this step because it gives them slightly crispy on the edges and gives them a wonderfully nutty taste)

Skinny Margarita

Taco Tuesday could not be complete without margaritas! Here is my favorite skinny margarita recipe. It doesn’t need to be Taco Tuesday for this one…this is one of my low carb drinks of choice!

Super Skinny Margarita - FamilyFreshMeals.com


12 ounces Sparkling ICE Lemon Lime water (or any lemon lime flavored sparkling water)
6  ounces tequila
1/4 cup orange juice
2 TBSP fresh squeezed lime juice
1 lime, cut into 4 slices , for garnish             Optional: coarse salt for rimming glass


1. Rub the lime wedges around the rims of 4 glasses. Place  salt on a small plate and turn each glass upside down, dipping the rims in the sugar to coat. Fill glasses with crushed ice.

2. Place sparkling water, tequila, orange juice and lime juice  into a pitcher and stir. Pour into 4 perpared glasses and garnish with lime slice.

Here are some of the great articles that helped inform this post: