carbgrrl · 2009-08-03

Chocolate Frosted Sugar Bombs

“But what do you eat for breakfast?”

That’s the first question everyone asks when we get to talking about low-carb eating. Admittedly, it took me a while to figure out what to do. The obvious answer, eggs, can take time if you don’t plan ahead. So here’s what I really do eat for breakfast, in case you want to try the low-carb way and you’re looking for ideas.

Breakfasts That Only Seem Carby

(Hey, if Tim can toast-blog, why can’t I?)

Almost every morning I have Oroweat Whole Wheat Light bread, toasted, with plenty of good-quality butter and sometimes a bit of low-carb jam (any flavor of Hero Sugar Free Preserves is my favorite). When traveling to destinations with toasters I usually bring some Oroweat along.

The Pacific Northwest bakery Franz also has a Net 4 line that’s low-carb. Good, if a bit sour-tasting, and tends to go off faster for some reason.

Favorite bread: Carb Krunchers Rye, bought online and kept in the freezer. It actually says “rye” with quotes on the package; it’s not real, but its caraway seeds have a magical ability to transport me into rye-land.

Next bread I’m going to try: Julian Bakery’s Smart Carb #1.

I owe Joe Andrieu big-time for introducing me to a granola product called Flax-Z-Snax. Follow this link to get it straight from the source and save money. This stuff tastes so good you’ll be tempted to overdo it. It’s good plain or with a splash of half-and-half or Calorie Countdown milk, but amazing with Dannon Light ‘n’ Fit low-carb vanilla yogurt. I’m always worried these latter two products will be discontinued; you have to hunt for the supermarkets that carry them. I’ve also tried and liked Dixie Carb Counters granola (and appreciate that it’s a lot harder to overconsume).

Breakfasts That Don’t Look Carby in the Least

Favorite: There’s an Original Pancake House within walking distance of my house. Why make eggs when you can get someone else to cook them? Their huge fluffy five-egg omelettes are awesome, especially stuffed with cheese, onion, and bacon. (Great for lunch too.) I can only ever eat about half, and take the rest home.

Weekends: Eli makes a mean cheesy scramble (scrambled eggs with cheese, onion powder, and half-and-half). By the way, real cream is much yummier in morning coffee than milk is. I prefer a scant tablespoon, or what my sister refers to as “a molecule”.

Making ahead: Speaking of my sis, she worked up this recipe for no-crust mini-quiche muffins


Preheat oven to 350°F.
Quantities only seem important with the eggs and cream; otherwise load it up and have fun!

  • Red onions chopped
  • Red peppers chopped
  • Scallions chopped
  • Diced ham
  • 2 cups shredded cheddar cheese
  • 6 eggs
  • 3/4 cup half-and-half or heavy cream [the latter is less watery]
  • Salt
  • Pepper
  • Pinch of garlic powder
  • 7 or 8 shakes of hot sauce

Sauté onions and peppers till soft.
Mix all ingredients.
Spray muffin tin with cooking spray.
[I load the lumpy ingredients before pouring the egg mixture on top.]
Bake for 40 minutes or until golden brown.
Eat and enjoy!

Hybrid Breakfasts

Eli may specialize in cheesy scrambles, but I specialize in the Sunday morning egg sandwich. Two eggs fried over medium, some good cheddar, pre-toasted and buttered low-carb bread, the whole thing assembled and grilled — and served with low-carb strawberry jam. It’s got to be strawberry; this is tradition. (Forgive its tar-like appearance in the picture.)


Breakfast in the Before-Time

The one supermarket aisle I still swoon over is the one with all the breakfast cereal. I had a bowl of cereal (or two, once the insulin resistance kicked in) nearly every day of my life until 2004. I had Kellogg’s Sugar Frosted Flakes — yes, they still proudly had “Sugar” in the name back then — right through high school. In college it was Grape-Nuts with honey, sometimes microwaved. Later, I got sophisticated (what with the Bread & Circus stores all around) and went the granola-with-yogurt route.

The most counterintuitive part about starting a low-carb routine is staring at a plate of eggs and bacon and wondering: Can this be right? Review the facts, and you’ll conclude it’s the rare cereal that’s “part of a balanced breakfast”.