All posts filed under: Breakfast

Keto Sausage Balls

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I am late to the game. I am pretty sure my aunt, my mom, and my sister-in-law have made these. I decided to switch up my daily breakfast, and try this recipe. The recipe is easy and the sausage balls are pretty good. The original recipe said to use a cooking scoop to make the balls but I rolled them in my hands. I also used ground Italian sausage. INGREDIENTS 1 pound sausage, cooked and drained (I used Italian) 4 ounces of cream cheese 1/2 cup almond flour 1/3 cup milled flax seeds 1 cup shredded cheddar cheese 1/2 teaspoon baking powder 1 egg, beaten DIRECTIONS Allow cream cheese to soften. Preheat the oven to 350°F. Cook the sausage and drain. Set aside to cool. In a mixing bowl, combine cooled sausage and cream cheese until Stir in the almond flour, flax meal, baking powder, shredded cheddar and egg. Grease a baking sheet. Make balls about an 1.5″ in diameter. Bake for 15-20 minutes. Allow to cool for about 5 minutes. CLICK HERE FOR PRINTABLE …

Tamagoyaki

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The first time I ever had tamagoyaki was in Tokyo and I loved it. There are different variations of this dish. Some people use dashi powder in their mixture or like my grandmother, use only granulated sugar and soy sauce. If you want your egg roll to look nice, invest in a rectangular shaped pan. I used a regular round pan and mine, though delicious, did not turn out as thick or as pretty. I used the recipe from The Just Bento Cookbook except instead of using vegetable oil, I used non-stick cooking spray. This is a great breakfast along side miso soup and onigiri. CLICK HERE FOR PRINTABLE RECIPE YIELDS: 2 SERVINGS INGREDIENTS 4 Eggs 1 tablespoon Granulated Sugar 1 teaspoon Mirin 1/2 teaspoon Soy Sauce Dash of Salt Vegetable Oil or Non-Stick Cooking Spray DIRECTIONS Crack eggs and wisk in sugar, mirin, soy sauce, and salt. Heat pan over medium-high heat. Spray pan with non-stick spray or dip a folded paper towel in oil and rub on the bottom of the pan. Using a fork …

Onigiri

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Onigiri is a rice ball made from white “sticky” rice. Typically they are in a triangular or cylindrical shape. You can find onigiri wrapped in nori seaweed (the same kind of seaweed used for sushi rolls), filled with umeboshi (pickled plum), or filled with things liks salmon, pickled fruit or vegetables, dried foods, tempura, pork or other kinds of fish. You can also spread miso paste like Marukome Ryotei No Aji on top and fry in a skillet or just mix in rice seasoning like JFC Nori Komi Furikake. You can also make onigiri sandwiches and yaki onigiri which are grilled rice balls. I will be attempting this at a later date. While in Japan, for breakfast, along with miso soup, we ate rice balls. During my miso soup lesson with my grandmother, we made rice balls. They are very easy to make and delicious. I used Nishiki Medium Grain white “sticky” rice and any Nori Roasted Seaweed Sheets will do. I prepared my rice using a rice cooker by first rinsing the rice. To …