Breakfast Ideas!

There is no picture for this but this is my favorite low carb breakfast!
Ham and Cheese Omelet with sour cream and Salsa!

Other ideas are:
Watermelon
Strawberries and cream
Scrambled eggs
Omelets with mushrooms
Omelets with Veggies
Fat Free Cocoa ( FYI if you look at the carb count on sugar free cocoa and fat free cocoa, surprisingly the fat free kind has about half the carbs, make sure you watch your labels)  I add some table cream to the cocoa and that makes it delicious, but no longer fat free ;)
Sugar free breakfast drink. My favorite is Walmart brand grapefruit. Perfect to wake you up in the morning.
Bacon
Sausage
Breakfast is my favorite meal of the day because I can get away with absolutely no carbs and be full and satisfied.
There are a few types of  cereal that work.  If you can find a bran cereal that is not sweetened the carb count is not terrible.  Then add cream instead of milk and splenda or stevia.

Omelet Roll

4 ounces cream cheese, softened
¾ cup milk
1 tablespoon cornstarch
¼ teaspoon salt
12 eggs
2 tablespoons Dijon mustard
2¼ cups shredded cheddar cheese, divided
2 cups (about ¾ lb) finely chopped fully cooked ham  (I processed ham in the food processor)
¼ cup chopped chives
     Preheat oven to 375°F.
    Line the bottom and sides of a greased 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper and set aside.
    In a small bowl, beat cream cheese and milk until smooth. Add cornstarch and salt; mix until combined. In a large bowl, beat the eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan.
    Bake for 30-35 minutes or until eggs are puffed and set.
    Meanwhile combine mustard,  2 cups of the cheese, ham and chives in a bowl, stir until well combined.
    As soon as eggs come out of the oven spread ham mixture over eggs.
    Roll up from a short side, peeling parchment paper away while rolling. Sprinkle top of roll with the remaining cheese; bake 3-4 minutes longer or until cheese is melted.

BLUEBERRY PANCAKES

BLUEBERRY PANCAKES
2 egg yolks
2 egg whites
4 ounces cream cheese
1/2 cup blueberries, fresh or thawed frozen, 2 1/2 ounces or approximately 60 berries
Granular Splenda, optional (not included in counts) 

In a small mixing bowl, soften the cream cheese in the microwave about 30 seconds. Separate the eggs, adding the yolks to the cream cheese. In another small mixing bowl, beat the egg whites until stiff. Beat the yolks and cream cheese until creamy and a bit fluffy. Fold yolks into the whites, gently so you don't deflate the whites. Heat some oil in a large, non-stick skillet on medium heat. 

Drop the batter by large tablespoonfuls into the hot oil. Immediately drop 6-7 blueberries on each pancake. Gently push them into the batter with your finger. This helps to keep them from falling out when you flip them. When nicely browned on the bottom, flip them over and cook until browned on the other side. Flip them back over before removing so you don't lose any berries when serving. Repeat to make a total of 9 pancakes, adding more oil to the pan as needed. Serve each with 1/8 teaspoon of Splenda sprinkled over the top, if desired.
Makes 3 servings
Do not freeze
Per Serving: 196 Calories; 17g Fat; 7g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

Waffles 4 large eggs 2 tablespoons heavy cream 2 tablespoons water 2 teaspoon vanilla extract 4 packets Stevia 2 or 3 ounces of crushed pork rinds (I am going to try Almond Flour) 1/2 teaspoons ground cinnamon 3 Tablespoons melted butter Beat the eggs then add the cream, water, and vanilla extract and beat some more. Mix the Stevia with the cinnamon and then add that to the eggs. (Mixing the cinnamon with the Stevia before adding helps to keep the cinnamon from clumping up). When well blended mix in the ground pork rinds or Almond Flour. Let the mixture sit for a couple of minutes until it thickens. Then stir and check the consistency. It should be quite thick, but not to thick to spoon easily. If too thick, add a little water. If too thin, add a little bit more pork rinds. Just before you're ready to put into waffle iron, stir in about 2/3 of the melted butter. Brush the waffle baker with about half of the remaining melted butter, then spoon in about 1/4 to 1/3 of a cup of batter on each side of the bottom half waffle maker and used a spoon to spread the batter out a little. Close the top of the waffle maker. Takes bout 5 or 6 minutes to bake the waffle. These waffles firm up and brown just like "real" waffles. Serve with butter. I enjoy using the 50/50 Grape Jelly. These waffles are surprisingly good.  I went ahead and made them with Almond Flour.  I think I will try to make these as a substitute for bread when I need a sandwich or something for on the go.  Just omit cinnamon and some of the sweetener.