Keto Breakfasts – Breakfast Casserole

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This one is dead simple and crazy tasty. I hesitate to call it a frittata (because those are technically cooked in a skillet) or a crustless quiche (since a quiche has a custard filling) but it’s somewhere between the two in terms of texture. It’s easy to put together and is a great vehicle for leftover veggies and meats. I like it best piping hot from the oven – I shamelessly pull off the puffy browned bits before cooling and refrigerating it for a perfect weekday breakfast.



Approximately 1 cup of cooked keto-friendly green vegetables

5-6 eggs

3 strips of thick-cut bacon, cut into 1/4 strips

1/2 cup heavy whipping cream

1/2 tsp garlic powder

1/4 tsp dry mustard powder

1/3 cup of shredded Parmesan + Romano, for sprinkling

(Optional) Handful of cherry tomatoes, sliced in half

Salt and pepper to taste

Pie pan


  1. Preheat oven to 375.
  2. If your veggies are already cooked, lightly grease a pie pan with butter or oil and spread vegetables in a flat layer inside the pan. If you are starting with fresh or frozen veggies, heat in a dry skillet or oven until cooked through – the idea is to allow the vegetables to lose some of their moisture before baking. You can use any combination of vegetables you like, provided they fit in your macros. Here, I used approximately 2/3 cup of frozen broccoli, cooked in a dry skillet, plus a handful of leftover cooked kale. If you are using a vegetable that loses a lot of moisture during cooking (for example, mushrooms, peppers, etc) cook well until most of the moisture is cooked out before placing in the pan. You can chop your veggies or leave them in large pieces; here I used whole broccoli florets.
  3. Sprinkle in the bacon, sliced into strips and spread evenly throughout the pan.
  4. In a separate bowl, beat the heavy cream, spices, salt, pepper and eggs until thoroughly mixed. Try to incorporate as much air as possible; this helps produce a puffy and golden crust. I like to take a kitchen whisk and roll it between my palms until a light, frothy foam accumulates at the top. Pour over vegetables and bacon inside the pan. If your pan is particularly deep, or your vegetables are poking up through the mixture, an additional egg might be required.
  5. Sprinkle the top evenly with a layer of shredded Parmesan, and place cherry tomatoes across the top. If you do not like tomatoes or find them to be too high in carbs you can omit them, but they are present in such a small amount per serving I always include them.
  6. Bake for approximately 30 minutes, until crust is browned and puffy, turning halfway through the cooking time. The casserole is cooked as soon as the center is set but an additional 10 minutes in the oven produces a gorgeous, almost pizza-like crust.

Keeps refrigerated or frozen. Freeze in individual portions. Casserole will lose moisture when reheated but the texture and taste is unaffected.



Five Minute Chilaquiles

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This isn’t the most authentic version of chilaquiles, but it’s definitely the fastest! Authentic chilaquiles start with corn tortillas that are fried in oil in small batches before being combined with sauce and shredded queso fresco. Commonly topped with sliced avocados, sliced raw onions and crema to boot, chilaquiles are an amazing brunch dish and worth the time to make from “scratch.” My husband loves chilaquiles so much I’ve devised several shortcut methods so I can make this deliciousness during the workweek. Using tortilla chips instead of frying the tortillas saves you from the most time-consuming step, and it’s a great way to use up a seemingly endless giant bag of tortilla chips from Costco 😉



Recipe serves one very hungry person or two moderately hungry people. Use the pictures above to help determine serving sizes; when I cook quickly I never measure the ingredients – it saves a ton of time and the precise ratios don’t matter as much as personal taste. If you love cheese, add more than the torn up slice of sandwich cheese I used here! If you need extra protein, add an extra egg.


Salsa of your choice (if you like spicy, go for spicy. For best results, use something with more sauce-like/liquid consistency than pico de gallo)

A few ounces of soy chorizo (can with regular chorizo)

At least 1 cup of tortilla chips

1 beaten egg

1 slice of cheese, torn into pieces (or handful of shredded cheese)

GARNISH: Green onions, chopped cilantro, sour cream


  1. In nonstick pan, pan-fry soy chorizo and salsa on high for 1 minute.
  2. Add handfuls of chips and gently fold in until the chips are soft and evenly mixed in.
  3. Add shredded or sliced, torn cheese and 1 beaten egg – let the edges of the egg set before folding into the chip mixture.
  4. Serve with green onion, roughly chopped cilantro and sour cream.
  5. Enjoy, wish you made a bigger batch <3

Spanish Tortilla

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I love tapas, and Spanish Tortillas are a classic! Spaniards love to snack while they drink, so every at every bar in Spain you will find a lovely spread of tapas. In many places it’s a serve-yourself affair – bite-sized pieces are speared with wooden picks called banderillas, which the patrons save for the bartender to total their bill. Since I could easily eat a whole Spanish tortilla by myself (and live in a city sadly lacking in tapas bars), I’ve perfected the art of making my own at home! Tortillas are generally served cold, so often I’ll make two – one to chill in the fridge for later and another to eat as soon as it’s cooled…

Though the plate-inversion technique takes some confidence to master, the ingredients could not be simpler: potatoes, onions, eggs and olive oil is all it takes, making for the perfect meal or snack even when the pantry is bare. Ready? Let’s get started.




1/2 cup extra-virgin olive oil

1 lb baby potatoes, thinly sliced

1 onion, thinly sliced

6 eggs

Salt and pepper to taste

OPTIONAL ADD-INS: Quick cooking vegetables or meat; chopped (kale, spinach, mushrooms, bell peppers, bacon, ham, and chorizo are good options)
TOOLS: Large pan, spatula, and large plate


Start by thinly slicing baby potatoes and onions. If you have a mandoline slicer both the cutting and cooking will be faster, but a regular kitchen knife works great too. The thinner the slices are the faster it will cook!

ingredientsHeat olive oil in large pan on high, adding thinly sliced potatoes and onions, reducing heat to medium-low. Cook until potatoes are tender, about 15 minutes. Occasionally stir the potatoes and onions gently while cooking. If you want to add additional mix-ins (here I added kale, but you can do bacon or any other quickly-cooking meat or veg) Once the potatoes are cooked through, strain the remaining olive oil into a separate bowl.


In a large bowl, beat eggs until mixed and season with salt and pepper. Gently fold in the cooked potato-onion mixture and let rest for 10 minutes.

Remove any crusty bits from the pan and reheat the pan, along with about two-thirds of the reserved olive oil. The oil should liberally cover the surface of pan; add extra olive oil if necessary. Pour the egg mixture into the pan over medium heat; flatten with spatula or spoon. Cook for five minutes, occasionally shaking the pan until the base sets.

Remove from heat and loosen the sides of the tortilla from the pan. Invert a large plate over the cooked mixture and carefully (and quickly) flip the pan so the uncooked side is facing up on the plate. Add the remaining oil to the pan, return to medium heat and carefully slide the tortilla to the pan, cooked side up. Cook for 3-5 minutes on the other side, until golden brown. Use a spatula to slide the cooked tortilla and let rest on a plate. Tortillas are generally served cold so you can chill in the fridge or serve once cooled.