Chorizo Breakfast Casserole

Ingredients

  • 1 lb chorizo
  • 1/4 cup onions
  • 2 cups spinach
  • 1 tbsp minced garlic
  • 10 eggs
  • 1/4 heavy whipping cream
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup parmesan cheese, shredded
  • Salt and pepper, to taste
  • 4 oz. cream cheese
  • 2 tbsp olive oil

Instructions

  1. Preheat oven to 350°F
  2. Brown chorizo in large skillet, move to a 9×13 baking dish
  3. Saute onion, spinach, and garlic in the grease left over from chorizo with olive oil
  4. Combine vegetable mixture with the chorizo
  5. Whip together eggs, cream, cheddar cheese, parmesan cheese, and salt and pepper
  6. Pour eggs over chorizo mixture
  7. Cube cream cheese and place evenly over the top
  8. Bake for 30 minutes

Nutrition Information

  • Servings: 8
  • Calories: 445
  • Net Carbs: 4.3g
  • Fat: 35.9g
  • Protein: 24.7g
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Low Carb Chicken Parmesan with Zucchini Noodles

Ingredients

  • Chicken Parmesan
    • 2.00 lb(s), Chicken – Breast, meat only, raw
    • 0.25 cup(s), Cheese – Parmesan, grated
    • 0.25 cup(s), Mexican Blend Shredded Cheese
    • 0.50 tsp(s), Spices – Garlic powder
    • 1.00 tsp, leaves, Spices – Oregano, dried
    • 0.10 tbsp, Spices – Onion powder
    • 2.00 stick, 24g, Polly-o String 2% Mozzarella Cheese
    • 2.00 container (9/10 cup (61g) ea.), No Salt Added Tomato Sauce
  • Zoodles
    • 4-6 small zucchini
    • 2 T. Olive Oil
    • 1 T. Minced Garlic

Directions

  1. Preheat oven to 350.
  2. Coat bottom of glass pan with sauce.
  3. Butterfly chicken breasts.
  4. Season chicken with spices.
  5. Top with remaining sauce and cheese.
  6. Bake covered for 25 mins.
  7. Broil for a few minutes at the end if you want the cheese to get bubbly and crispy.
  8. While baking, spiralize 1-2 zucchini per person.
  9. Toss zucchini in olive oil and minced garlic and sauté until fully heated.

Nutritional Information

1/4th Recipe (Chicken parm only): 371 cal, 9 g fat, 10 g carbs, 2 g fiber, 60 g protein