Archives for posts with tag: breakfast

Completely flourless egg muffins, this time with bacon, pork mince, red bell pepper, onion and kale.

Flourless breakfast muffins, the pork mince version (18)

18 eggs
220g bacon, chopped
220g pork mince, break apart in pan
1 white onion, chopped
1 red bell pepper, chopped
100g kale, finely chopped
salt, pepper and other spices that you think will make this interesting…

1. All eggs in giant mixing bowl.
2. Chop everything else.
3. Pre-heat oven to… 180° C, or even 200° C (350 – 400° F).
3. Cook bacon and onions in pan. (Bacon first, add onions once there is lots of bacon fat all over.)
4. Cook mince and kale in pan. (Mince first, add kale once mince is cooked. Mix up with spatula.)
5. Add everything to giant mixing bowl and mix very well.
6. Divide into 18 muffin cups. I use (and love) silicone forms.
7. Bake at 180° C – 200° C (350 – 400° F) for 10-15min until the egg muffins rise well. My oven is old an creative with temperature, hence vague temperature and time guideline…

*Note: these are very rough numbers with a lot of “let’s just round this up” going on.

Total for 18 muffins:
2 627kCal
194g fat
36g net cho
189g protein

Per muffin:
146 kCal
11g fat
2g net cho
10,5g protein


These egg muffins are easy to make, I promise, even if you suck at making food. Making so many at once will save you a lot of time and sweat throughout the rest of the week, so the effort really is worth it.

I added pork mince this time, purely because there was a sale and I couldn’t ignore the price, especially considering I live in Norwegia where good food hardly ever comes at a good price.

Process, in pictures

This slideshow requires JavaScript.


As  always, you live and learn… Once I had added all the ingredients into the mixing bowl, I realised the mixture was a bit too solid and not eggy enough. I started with a dozen eggs, so I decided to add half a dozen more. Random decision, I think four would have been enough.

Cooking time was a very approximate 15min. I’ve made these before a long time ago in a better oven far, far away. That time it took 10 minutes to get delicious egg muffins, this time I had to experiment. My mom was telling the absolute truth when she told me that you always have to get to know your oven first… It’s a long-term relationship that shouldn’t be based on false expectations.

A note about using silicone pans: put them on the oven rack before you add any ingredients! They are soft and you will spill all the raw ‘dough’ out if you try to pick it up like a normal, rigid pan. Other than that, they are awesome, the best thing being the  almost non-existent cleaning time. 🙂


This slideshow requires JavaScript.

And, done!

I was freaking hungry while making these,  so it was great to finally to dig into a hot, fresh egg muffin! I added some avocado that needed to be eaten asap. AND a great surprise from my not-so-great oven was that there was still a little bit of hot runny egg yolk in the middle.

I used to hate egg yolks when I was little. I have no idea what was wrong with me.

I added rosemary and basil to this recipe and I’m very happy with the result. Will repeat.

This slideshow requires JavaScript.

Take that, 1984 Time Magazine cover of doom!



Yaayy! Ordering coffee with cream doesn’t result in death stares!

A couple of these should get me through a layover at Portland, which looks like the larger, American version of Trondheim.

And the food in this photo is breakfast, although technically dinner, Norwegian time. Eggs benedict on smoked salmon, spinach and kale. Holy yum yes please!

After nearly 40 hours with no sleep and swollen legs from a long-haul flight, I almost feel like a new person.

More coffee, please. 🙂

I’m systematically eating my way through the fridge. The deadline for a clean fridge is 23rd December. I’ll be on a plane the next day.

Late last night I realised my seterrømme (Norwegian sour cream) was past the best before date, so today is rømmegrøt day: for breakfast and dinner.

I wrote a post on it some months back with the recipe, here.

The problem is that I love this too much! I just ate half of my sour cream porridge for the day and I think I am about to explode in slow-motion.

This also means that I’ll be attacking the other half later today. Muuuuch later. I honestly don’t know if I’ll be hungry ever again.

But for now I need to figure out the most comfortable way to roll down the hill to get to the office. And it just started hailing. Yay.

Photo on 2015-12-10 at 8.53 AM

Bad photo of rømmegrøt in a flask (keeps it a little warmer for longer).

I haven’t really ventured into the world of making low-carb “substitutes” at all. My Pinterest list may suggest otherwise, but I always end up making eggs or something with mince or lamb instead of anything mildly exciting. (And I’m totally happy with that.)

But somehow I ended up with three tubs of cream cheese in the fridge with a looming “best-by” date. Okay, let’s see this as an opportunity. Let’s try those funky Oopsie rolls!

…And wow these are easy to make! They are cream cheese-meringues, although they fall flat after baking. While baking they rise beautifully, just look:


Rising oopsie buns in the oven.

After baking they become a nice golden colour, but sadly they’re not so wonderfully round anymore.


Finished golden oopsies.

I tasted one right after baking and it was okay, but I didn’t put in the mustard powder as the recipe said and I think it will make a difference to the taste. They were good enough without it, but there is always room for improvement. Next time I’ll be better prepared and armed with more than just eggs and cream cheese.

The next day was a different story. I was tempted to pop them in the toaster, but then I went for the pan instead. I pan-toasted them in a little olive oil (watch out-they burn quickly) and went on to to create a real brunch burger!

Toasting oopsie buns, the morning after.

Toasting oopsie buns, the morning after.

I started with some spinach on one, cheddar on the other. (Side note: why is cheddar considered a special cheese in Norwegia?! Not complaining though, the cheddar I got was fantastic.)

The next layer was a very easy-over egg and some bacon, crispy and fresh out of the oven.



Oh my ****. This was delicious! And this is perfect if you are like me and dream of hot runny egg yolks, because now there is something to soak up the yolk from the plate! Practicalities are important, especially when you’re not alone and can’t just lick the plate clean… (Yes I do that, a lot.)


More please! (Bonus: I just realised you can see the growing canoe polo/paddling callus on my thumb if you know where to look.)

I still have an embarrassing amount of cream cheese in the fridge, so there will be a few more rounds of oopsies on the way. I just need to remember to buy the mustard powder! And tinker a bit with other potential ingredients.
Can’t wait!

Lemon cheesecake goes exceedingly well with blueberries!

My cheesecake was a bit intense for me and the blueberries took the edge off just enough. Perfect partnership.


Yes, I’m scooping straight out of the cupcake mould… No shame.


Breakfast! What is this life.

I finally made cheesecake! Or fat bombs. Or love tarts. Whatever you want to call them.

I made them on a whim while waiting nervously to hear about a job. I didn’t get the job, but now I have surprisingly delicious cheesecakelets! I will take that as a win.


Lemon cheesecakelet in the morning sun.

This morning’s breakfast of awesomeness was one of these little beauties with a creamy coffee.  Yum and yum!

Low-carb lemon cheesecake
*makes 15 mini-cupcake sized cheesecakes.
125g plain cream cheese
100g butter
100g coconut oil
2 lemons
Sweetener (liquid or granular, whatever you have)

– Melt butter on low heat.
– Grate lemon zest from the lemons while you wait.
– Add coconut oil, cream cheese and zest to butter. Melt and stir so that it mixes well. Should be a very smooth mixture.
– Squeeze lemon juice into the mixture.
– Add sweetener to taste.
– Pour into moulds or cups and freeze for an hour or more.

– I think one lemon instead of two will do the job just fine. The flavour from two lemons is quite intense.
– I added a few (forgot to count) teaspoons of a granular sweetener. The cheesecake turned out too sweet if you can believe it. (I used to be able to eat entire tins of condensed milk, so “too sweet” has never been an issue.) Next time I will rather err on the side of not very sweet at all.


Two were sacrificed in the taste-test…

EDIT: Update, add a blueberry!

Last weekend I over-enthusiastically boiled what felt like a thousand eggs. This, as surprising as it may seem, proved too much for me to eat through in one week.

Quick and delicious mix of leftovers.

Quick and delicious mix of leftovers.

I had three medium-boiled eggs left, as well as some of the great chopped, fatty bacon that I found earlier in the week.

Into the pan to sizzle went the halved boiled eggs and the bacon. Once nicely heated up, I scooped it all onto a bed of rocket, baby spinach leaves and half an avo, and topped it all off with a snowy dusting of grated parmesan.



Another quick breakfast of throwing everything that’s leftover into a pot!


Chopped up weekend breakfast mix.


I had previously cooked and chopped bacon (with a wonderful klump of bacon fat) and previously boiled eggs sitting in the fridge and looking for a home. So I thought I’d just re-heat them for breakfast!


The final mix included the bacon, the boiled eggs, yellow pepper, celery, asparagus, and an elderly tomato, with coffee and cream on the side.


Ready to be devoured!

Wait, let's add some cheese!

Wait, let’s add some cheese!


This is breakfast all mixed up!

Weekday mornings don’t really lend themselves to laborious food preparation, so I try to keep it as simple as possible for my morning-brain.

Everyday easy breakfast.

Easy everyday breakfast.

I have a pre-mixed bag of nuts and seeds. The bulk of this mix usually contains flaxseed (linseed) and desiccated coconut, with as many chopped almonds and macadamias as I can afford at the time.

I scoop out about three to four tablespoons of supernutmix, about three tablespoons of Greek yoghurt and a generous tablespoon of cream (seter rømme in Norwegia, 35% fat).  Mix it up and munch!

Add a strawberry or two, and suddenly it’s dessert for breakfast!