23 Jun

Low Carb Breakfast – Egg Calzone

Low Carb Breakfast – The Egg Calzone Pizza!

When I first started using carb back loading, one of the biggest changes in my diet was what I was eating for breakfast. I went from the standard so called “healthy” breakfasts such as porridge and cereal, that are basically just bowls of carbs and replaced it with lots of fat a protein.

I had a few different breakfasts that I used to rotate through to stop myself getting bored. For example I used to have scrambled eggs with bacon and cheese as one option and then my monster 8 egg  omelette packed full of anything low carb in the fridge that I could get my hands on as another option.

Then one day I stumbled across a recipe in a book called Fitter Food by Keris Marsden and Matt Whitmore for a low carb breakfast Calzone. This recipe has changed my life! not even joking… I don’t think I could live without it. I have made some slight changes to this recipe to suit my own taste and you can do the same. If there is something that you like then chuck it in!

Here’s how to make this beast of a meal packed full of protein and fats perfect for a low carb breakfast. Let’s face it who doesn’t want pizza for breakfast… Enjoy!

Ingredients

4 eggs

1 Tablespoon Tomato Puree

2 Handfuls Spinach

Half Punnet Mushrooms

1 Rasher Back Bacon

Little bit of Chorizo Sausage

Coconut oil for cooking Mushrooms

Couple slices Goats Cheese

Directions

1. Slice the mushrooms and fry in a pan with the coconut oil, bacon and chorizo

Step 1

Step 1

2. While that is cooking beat the eggs on a bowl.

Step 2

Step 2

3. Once the mushrooms, bacon and chorizo are cooked remove them from the pan and place them on a separate plate.

4. Then pour the beaten eggs into the pan and I normally turn down the heat slightly at this point.

Step 3/ 4

Step 3/ 4

5. Once the eggs have cooked until they are still slightly runny on top spread the tomato puree on one half of the eggs.

Step 5

Step 5

6. Tear up the spinach and place on top of the tomato puree along with the mushrooms, bacon and chorizo.

Step 6

Step 6

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Step 6

7. Tear the goat’s cheese and spread it out over all the toppings and them fold the remaining half of the eggs over on top of it all and leave for a few minutes to cook through melting the cheese.

Step 7

Step 7

8. Tuck in!

EAT IT!

EAT IT!

If this recipe doesn’t make you look forward to getting up in the morning then I don’t know what will!

 Macros

Calories – 635kcal

Fat (g) – 47

Protein (g) – 42

Carbs (g) – 8

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