#breakfrast

3 eggs- 234 calories, 1.8g carbs, 1.8g sugar 14 pieces turkey pepperoni- 70 calories, 1g carb 2 tablespoons shredded parmesan- 40 calories

Healthy Pumpkin Cookie Dough Dip

Pumpkin Cookie Dough Dip–forget dipping, just eat it! Eat this dip for breakfast; there’s oat in there so it’s perfectly acceptable to consume a bowl of this pumpkin cookie dough at 8 A.M. After I devoured a few spoonful’s of this, I spread some on a piece of toast and topped with sliced banana–I’m now declaring that moment in my life as the most delicious ever! This recipe is pretty rich so I’m…

Serves: 4

You can substitute eight dried morels for the fresh: Cover with hot water in a medium bowl, keep them submerged. Let the mushrooms stand until soft, about 20 minutes, then lift them out of the water.

Ingredients

1 tablespoon unsalted butter, plus more for dishes

1 small shallot, finely chopped

8 fresh morel mushrooms, (about 1 cup), halved lengthwise

Coarse salt

1 cup heavy cream

4 large eggs

Freshly ground pepper

1 tablespoon finely chopped fresh chives

Crusty bread, for serving

Directions

Preheat oven to 375 degrees. Melt butter in a medium skillet over medium-low heat. Add shallot. Cook, stirring constantly, until shallot has softened, about 2 minutes. Add mushrooms and a pinch of salt. Cook, stirring occasionally, until mushrooms have softened, about 5 minutes. Add cream; bring to a simmer. Immediately remove from heat, and let mushroom mixture cool 5 minutes.