P3 Big Breakfast Ideas???

[msgirl]

Okay - so I am hoping above all else to be moving into P3 on Saturday. Last dose day is tomorrow- last VLCD is Friday.

I can almost taste the bacon

Anyway, What kind of big breakfasts did you all eat for your first day into P3???

Inquiring minds want to know

[Arctic_Mama]

My first P3 day is tomorrow, but I'm not going too big on breakfast, because overloading on too much rich food right away is a sure fire way to give me indigestion. I'm just listening to my hunger cues.

My meal will likely be some bacon and a Denver omelet, coffee with cream

[shelbyla]

Last Saturday I had coffee with cream (about a gallon!!!), eggs fried in butter, steak, an avocado, and a tomato for digestion. The only thing I would have changed would be the steak--I would have gotten a better cut! The one I had was a little tough.

[MemoryKeeper]

Blueberry Oopsies will be on my menu come P3! YUM!

All those foods sound so great....13 more days! I can do this!

[SunnyFL]

I start P3 THURSDAYYYYYYYYY!!!!!!

Hubby is waking up early to make me a spanish omelette complete with avocado AND bacon bacon bacon!!!

[RileyWorm]

I sometimes would make a breakfast casserole and I would make it in muffin tins. I would use pork sausage, eggs, RoTel, mushrooms, a bit of cheese. I would eat two for breakfast, it was so quick and easy.

[SunnyFL]

Fab idea Erin....that is PERFECT for work!!! Never even thought of it! Thanks

[RileyWorm]

Originally Posted by SunnyFL

Fab idea Erin....that is PERFECT for work!!! Never even thought of it! Thanks

My thinking too, since I have to get up so early. You can just grab and go.

[catkin]

Originally Posted by RileyWorm

I sometimes would make a breakfast casserole and I would make it in muffin tins. I would use pork sausage, eggs, RoTel, mushrooms, a bit of cheese. I would eat two for breakfast, it was so quick and easy.

Will you please share your recipe? I'm in P2 but plan on trying the breakfast/casserole thing for the LeptinRx. Thanks!

I'd just eat lots of high protein and fat!

[MemoryKeeper]

Originally Posted by SunnyFL

I start P3 THURSDAYYYYYYYYY!!!!!!

Hubby is waking up early to make me a spanish omelette complete with avocado AND bacon bacon bacon!!!

I'm so jealous!

Originally Posted by RileyWorm

I sometimes would make a breakfast casserole and I would make it in muffin tins. I would use pork sausage, eggs, RoTel, mushrooms, a bit of cheese. I would eat two for breakfast, it was so quick and easy.

I'm totally adding this to my recipe folder! Wish I could have it right now!

[msgirl]

Oh.....Yum!!!!! I am drooling!!!

I can't wait til Saturday!!! This is day 30 for me and I never dreamed I would make it this long! Here's hoping the next 3 days fly by!!

Shelby---that sounds like my kind of breakfast!!!!

Rileyworm---please share that recipe. I love quick ideas like that

Jeanette- what is the heavenly blueberry concoction you mentioned???

[SunnyFL]

Why ya waiting 3 days?

I am off hhcg today and tomorrow, so thursday is my first P3

[MemoryKeeper]

Low Carb OOPSIE BREAD
Double Batch Recipe (makes 12)
6 lg eggs
dash salt
1/4 tsp cream of tartar
6 oz cream cheese
1/2 tsp baking powder

Separate the eggs while still cold (yolk is more stable). Let them come to room temperature. I let the cream cheese sit out during this time as well. OPTIONAL - For added ease of whipping your egg whites, I put the glass bowl and the beaters in the freezer during this time.

I whipped the eggs with the salt for about 1 minute, then added cream of tartar and whipped for 3-4 more minutes (soft peaks). Then I take the beaters and in the the separate bowl, I beat the egg yolks, cream cheese, baking powder (and whatever seasonings I may be adding). It kind of looks like cottage cheese. Then I slowly folded the whites into the yolk mixture until most of the whites were incorporated. It wasn't perfectly mixed in but that's not possible without breaking down the whites.

I used two muffin top pans (ordered them online) and they are perfect bun size. Or you can scoop out the mixture onto two baking sheets lined with parchment paper and put in a 300 deg oven for 35 minutes.

I let them cool on the pans though just in case the centers needed that residual heat to finish cooking.

Change Ingredients in the yolks for a variety
Sweet Roll –
Add splenda & cinnamon to the yolk mixture

Savory roll - add sesame seeds, onion powder, garlic powder, etc. to yolk mixture.

If you want to add blueberries:
Add 10 packs of Splenda (or other sweetner) to the yolk mixture. Add 1 tsp of vanilla extract. Drain the blueberries (if using frozen). Add 3/4 cup of blueberries at the very end of the process, right before you put it in the pan to bake.

Use Your Imagination!

You can make them in a variety of sizes and use them for PITA bread, cream puffs, buns, sweet rolls, angel food cake, etc.

Low Carb OOPSIE BREAD - these taste like plain white bread
Double Batch Recipe - Plain
6 lg eggs
dash salt
1/4 tsp cream of tartar
6 oz cream cheese (or farmer's cheese)
1 tsp baking powder

Separate the eggs while still cold (yolk is more stable). Let them come to room temperature. I let the cream cheese sit out too. I wait a minimum of 30 minutes. I also put my glass bowl and mixer beaters in the freezer for added "fluffability."

Whip the egg whites with the salt for about 1 minute, then added cream of tartar and whip for 3-4 more minutes (soft peaks). In a separate bowl with the flat paddle, I beat the egg yolks, cream cheese, baking powder, and seasonings (optional). It will look like cottage cheese with egg yolk. Slowly fold the whites into the yolk mixture until most of the whites were incorporated. It will not be perfectly mixed in but that's not possible without breaking down the whites.

I will send pictures next batch.

I store them in the perfect size dish from the Dollar Tree. I don't remember the exact size but it's like a 9x13 pan. I layer them as follows: paper towels, 6 oopsies (3 in each row), paper towels, 6 more oopsies, then paper towels. I put it in the fridge.

[RileyWorm]

Here is the original recipe, which is great too. I just modified so I could bake in muffin tins for easy serving.

1 lb. pork sausage
1 med onion, chopped
7 eggs
1 c. chopped mushrooms (fresh or canned, I've used both with great results)
3/4 c. Rotel tomatoes
3 tbsp. sour cream
8 oz. each shredded cheddar & mozzarella (I don't use this much but it is up to your taste)

Preheat oven to 400 deg. Brown sausage, onion and mushrooms. Drain grease. Whip eggs and sour cream. Pour eggs in greased 9x13 dish. Bake 5-7 minutes until softly set. *Reduce oven to 325.*Remove from oven and spread Rotel over. Spread sausage mixture over and cover with cheeses. Bake at 325 for 15 minutes.

This casserole is SO GOOD. I got the recipe from a guy I work with and luckily it requires no tweaking to make low-carb friendly.

When I bake in muffin tins, I whisk eggs/sour cream and mix with Rotel and spoon into cups, then spread sausage mixture and cheese. I can't remember exactly how long or what temp but I think 350 for about 20 minutes. (I think I just baked at temp between 400-325 and combined the total baking time to get 20 minutes). I've also been known to throw in a whole can of mushrooms and a whole can of Rotel in it without measuring. Still tasty!

[msgirl]

Sunnyfl - I decided to make tomorrow my LDD and so Thurs and Fri are my last low cal days. I guess maybe I am hoping for a little more loss on the scale I never quite made it to the goal I had hoped for but I can't do P2 much longer without cracking and my weight seems to have stabilized somewhat, which means I may have one more short round in the summer.

Erin and Jeanette - thanks for the recipes - I am gonna be making me a grocery list soon for P3 - I really cannot stress how much I CANNOT WAIT TO EAT MY FAT!!!!!

[SunnyFL]

Gotcha ms!

Thanks for those recipes! Gonna be a busy Sunday

[emel]

My top 3:

pork chop and eggs.

oopsie french toast w/sausage.

leftover chicken thighs.

[ldrof]

Originally Posted by MemoryKeeper

Low Carb OOPSIE BREAD
Double Batch Recipe (makes 12)
6 lg eggs
dash salt
1/4 tsp cream of tartar
6 oz cream cheese
1/2 tsp baking powder

Separate the eggs while still cold (yolk is more stable). Let them come to room temperature. I let the cream cheese sit out during this time as well. OPTIONAL - For added ease of whipping your egg whites, I put the glass bowl and the beaters in the freezer during this time.

I whipped the eggs with the salt for about 1 minute, then added cream of tartar and whipped for 3-4 more minutes (soft peaks). Then I take the beaters and in the the separate bowl, I beat the egg yolks, cream cheese, baking powder (and whatever seasonings I may be adding). It kind of looks like cottage cheese. Then I slowly folded the whites into the yolk mixture until most of the whites were incorporated. It wasn't perfectly mixed in but that's not possible without breaking down the whites.

I used two muffin top pans (ordered them online) and they are perfect bun size. Or you can scoop out the mixture onto two baking sheets lined with parchment paper and put in a 300 deg oven for 35 minutes.

I let them cool on the pans though just in case the centers needed that residual heat to finish cooking.

Change Ingredients in the yolks for a variety
Sweet Roll –
Add splenda & cinnamon to the yolk mixture

Savory roll - add sesame seeds, onion powder, garlic powder, etc. to yolk mixture.

If you want to add blueberries:
Add 10 packs of Splenda (or other sweetner) to the yolk mixture. Add 1 tsp of vanilla extract. Drain the blueberries (if using frozen). Add 3/4 cup of blueberries at the very end of the process, right before you put it in the pan to bake.

Use Your Imagination!

You can make them in a variety of sizes and use them for PITA bread, cream puffs, buns, sweet rolls, angel food cake, etc.

Low Carb OOPSIE BREAD - these taste like plain white bread
Double Batch Recipe - Plain
6 lg eggs
dash salt
1/4 tsp cream of tartar
6 oz cream cheese (or farmer's cheese)
1 tsp baking powder

Separate the eggs while still cold (yolk is more stable). Let them come to room temperature. I let the cream cheese sit out too. I wait a minimum of 30 minutes. I also put my glass bowl and mixer beaters in the freezer for added "fluffability."

Whip the egg whites with the salt for about 1 minute, then added cream of tartar and whip for 3-4 more minutes (soft peaks). In a separate bowl with the flat paddle, I beat the egg yolks, cream cheese, baking powder, and seasonings (optional). It will look like cottage cheese with egg yolk. Slowly fold the whites into the yolk mixture until most of the whites were incorporated. It will not be perfectly mixed in but that's not possible without breaking down the whites.

I will send pictures next batch.

I store them in the perfect size dish from the Dollar Tree. I don't remember the exact size but it's like a 9x13 pan. I layer them as follows: paper towels, 6 oopsies (3 in each row), paper towels, 6 more oopsies, then paper towels. I put it in the fridge.

Can't wait to taste those! We'll be going into phase 3 around the same day. My first day is supposed to be Feb. 20th, but I may end a couple days soon to enjoy my first day of phase 3 on the 18th which is a Saturday. I have 13.7 lbs to goal, so I'm hoping I can make it!!!!!!!!!!!!!

[brenski]

Oh man I knew I shouldn't have read this thread.

Everything sounds wonderful. My LDD is going to be on Feb. 15 then 2 VLCD without hcg. I'll be ready for P3 on a Saturday. So I'm taking notes for my first P3 breakfast. I can't wait.

[MemoryKeeper]

Me either (pouty face). I have 11 more days til P3 and I'm sooooo hungry!

[star a.d.]

actually, for extra volume in egg whites, you need things to be room temperature (especially the eggs!). for whipping cream, you want the works to be icy cold.

[Sunny7]

Originally Posted by MemoryKeeper

Blueberry Oopsies will be on my menu come P3! YUM!

All those foods sound so great....13 more days! I can do this!

i love oopsies too, its the first thing i do when i am off the drops and the 2 days of vlc, so i have them ready for my first day of p3---i have never tried the bb oopsies thought, they sound delicious----

enjoy your first day of p3 soon, its coming

[catkin]

Originally Posted by RileyWorm

Here is the original recipe, which is great too. I just modified so I could bake in muffin tins for easy serving.

1 lb. pork sausage
1 med onion, chopped
7 eggs
1 c. chopped mushrooms (fresh or canned, I've used both with great results)
3/4 c. Rotel tomatoes
3 tbsp. sour cream
8 oz. each shredded cheddar & mozzarella (I don't use this much but it is up to your taste)

Preheat oven to 400 deg. Brown sausage, onion and mushrooms. Drain grease. Whip eggs and sour cream. Pour eggs in greased 9x13 dish. Bake 5-7 minutes until softly set. *Reduce oven to 325.*Remove from oven and spread Rotel over. Spread sausage mixture over and cover with cheeses. Bake at 325 for 15 minutes.

This casserole is SO GOOD. I got the recipe from a guy I work with and luckily it requires no tweaking to make low-carb friendly.

When I bake in muffin tins, I whisk eggs/sour cream and mix with Rotel and spoon into cups, then spread sausage mixture and cheese. I can't remember exactly how long or what temp but I think 350 for about 20 minutes. (I think I just baked at temp between 400-325 and combined the total baking time to get 20 minutes). I've also been known to throw in a whole can of mushrooms and a whole can of Rotel in it without measuring. Still tasty!

Thanks! I love easy!