I usually make low carb pancakes from CarbSense bake mix, with sausages
and sf maple syrup that I've added natural maple extract to so it tastes
like the real thing.

Susan

Omelets with smoked salmon, chives, mushrooms, and sour cream.

(Or omelets with whatever you like in them, but to me, smoked salmon
says special.  Omelets are a pain because you have to make them
separately, but they seem special, and people who eat toast can have
it without altering the whole breakfast.)

Adding hollendaise made the bacon and eggs special today.

For those who count out the twelve days in the ancient tradition -
Glad Yule day 3!

This has become a tradition at my house for Christmas breakfast:, it is
delicious!

Breakfast Casserole

6 eggs

1/3 cup heavy cream or half & half
1 teaspoon wet mustard

1 pound pork sausage ( I use a spicy turkey sausage)
2 cups shredded cheddar cheese
1/2 teaspoon salt

Cook sausage and drain. Beat eggs, add cream, salt and mustard. Mix in
sausage and cheese. Pour into 9 x 9 greased baking dish. Top with additional
cheese if desired. Refrigerate overnight covered (optional). 350 degrees for
approx. 45 minutes.

A cheesesteak omelet.

Becca

I just had this for dinner, but it would make a great "different"
breakfast.  It's my own concoction; I call it "Stir fried omelet; it's
fairly easy to make.

You'll need either a wok or a large, heavy frying pan.

You can substitute any low-carb vegetables for the ones below; these
are the ones I happened to have in my fridge and it came out great!

Ingredients:  * Snow peas, about 1 pound, strings cut off
                    * large Green Bell Pepper, cut into pieces about
                     1"X 1"
                    * 1/2 Onion, cut into pieces about 1" X 1"
                    * 1 small can mushrooms
                    *1/2 cup Egg Beaters (You can substitute 2 whole
                       eggs)
                    *Garlic Powder, about 1 tablespoon
                    *Black Pepper, about 1/2 teaspoon
                    * 2 Tbspns oil (I used Crisco Soybean oil)

Prep:  Mix all of the prepared vegetables and mushrooms together in a
bowl; toss with the garlic and black pepper.

Cooking:
1. Use a paper towel or napkin to coat the entire surface of the Wok
or frying pan.  Pre-heat on medium high heat.
2.  Add the other tbspn of oil,then two cups of the vegetable mixture.
Cook to desired firmness, stirring constantly.  (I like my stir fry
veggies a bit softer than al dente, so I cook it longer than most
people)
3.  When veggies are cooked, reduce the heat to medium and add the Egg
Beaters (or the two eggs); continue to cook an stir until eggs are
completely cooked and have a scrambled appearance mixed in with the
vegetables.
4.  Move to a plate and serve immediately while hot.   Yum!
5.  Enjoy and have a Merry Christmas.

The mixture with the vegetables that I  used above should make
approximately two  2-cup servings.

If you're going to have this for breakfast, it would be especially
easy if you prepped the vegetables the night before.

Per 2 cups before cooking, as prepared above:
   Calories:  170  g
   Carbs:  8 g
   Protein:  3 g
   Fat:  14 g

I had this this evening with bro lied Tilapia for dinner; I'm sure you
could substitute bacon or breakfast sausage for a morning meal.

I'd do one of two of my favorite splurge breakfasts.

First is a cream cheese and chive omelet.  Cook 1 TB chives in 1 TB
butter over medium heat; pour in mixture of 3 eggs and 1 oz heavy cream;
place 2 oz cream cheese in center before folding.

Second is a sausage and cheese quiche.  Fry 1/2 lb breakfast sausage to
form crumbles then place in bottom of pie pan; in bowl, beat together 3
large eggs, 1 cup heavy cream, 2 oz shredded cheddar, 1/8 tsp
freshly-ground black pepper and a dash of lite salt; pour egg mixture
over sausage; top with 1 oz shredded cheddar and 1/4 tsp paprika; bake
at 350 F for 40 minutes.

Try this pancake recipe:

1/4 cup wheat gluten flour

1/4 cup milled flax seed

1 level teaspoon salt

6 pink packets saccharin sweetener

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/8 teaspoon (one good shake) each cinnamon and nutmeg

1 egg

about 1/4 cup water

1 tablespoon oil or melted butter optional, since flax seed has high
oil content

Combine dry ingredients, then stir in egg and (optional) oil; add
water until you get batter consistency, although this batter will
normally be thick. Use cooking spray and a few drops of oil on
skillet. Pour four pancakes, about three inches diameter, onto heated
skillet. Cook at high temperature until dark on bottom side, then flip
and continue cooking another half minute.

Serve with sugar-free syrup, sugar-free preserves.