https://www.fromachefskitchen.com/quiche-hash-brown-potato-crust/

Brunching around☕️

Zucchini Cheese Bread Ingredients: 1 1/2 cups zucchini, shredded (do not squeeze) 1/4 cup green onion, sliced (optional) 2 large eggs 3/4 cup sour cream 1/4 cup butter, melted and cooled 1 1/2 cups cheddar cheese, shredded 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Directions: Preheat the oven to 350°F (180°C) and grease a 9×5-inch loaf pan. In a large bowl, combine the shredded zucchini, green onions, eggs, sour cream, and melted butter. Mix until well incorporated, then fold in the shredded cheddar cheese. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Pour the batter into the prepared loaf pan. Bake for 50-70 minutes or until a toothpick inserted into the center comes out clean. Let the bread cool slightly in the pan, then run a knife around the edges, remove the loaf, slice, and serve warm with a pat of melted butter. Prep Time: 10 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 10 minutes | Kcal: 230 kcal per slice | Servings: 8 slices This Zucchini Cheese Bread combines the natural moisture and subtle sweetness of zucchini with the savory richness of cheddar cheese, creating a delightful loaf that’s perfect for any meal. The zucchini keeps the bread tender, while the melted cheese brings a satisfying depth to each bite. Ideal for breakfast, brunch, or as a snack, this bread offers a quick way to enjoy garden-fresh flavors in every slice. Whether topped with a spread of butter or enjoyed on its own, this loaf is sure to be a crowd-pleaser at your next gathering. Plus, it’s simple to prepare, making it a great recipe for both beginner and seasoned bakers alike.

(via Fruity Puffed Pancake) Celebrate your country’s anniversary by decorating this puffed pancake in the likeness of your country’s flag. Take a photo because the pancake won’t last long.

EGG LOAF AGAIN BECAUSE LIFE... Broke my 18 hour fast with this deliciousness! ▫️ Made an 8 serving egg loaf batch yesterday hoping to last me for days! But nope because hubby gave it another try since he sees me all obsessed with it aaaaand he loved it! Sooo, it will last me less but now I get to enjoy it with hubby. And baby girl who is 2 loved it too! My 10 year old son also likes it. I need to give my 7 year old daughter and my 4 year old some soon so they can try it and hopefully love it as well. ▫️ I topped it with mascarpone, strawberries and chopped pecan pieces. 👍🏽 EGG LOAF RECIPE 🥚🍞 Makes 8 servings ▫️Original recipe by @keto.sam.iam▫️ RECIPE: • 2-4 tbsp butter (melted) • 8 oz. cream cheese (softened) • 8 eggs • 2 tsp vanilla extract • 1 tsp baking powder (I added this to recipe to make it thicker) • sweetener of choice (I used 1/4 cup Swerve) • Dash of cinnamon (with ingredients or to top it before baking) ▪️ 1. Blend all ingredients. 2. Pour in oven safe bowl. 3. Bake at 350 degrees for 25-30minutes. ▪️ I added my ingredients in a ramekin and blended in there with my immersion blender. ▪️ MACROS: 2g carbs, 25g fat, 8g protein ▫️ FRENCH TOAST VERSION: • Add whipped cream and sugar free syrup to your liking and to fit your macros. . . . #eggloaf #bakedpancake #highproteinlowcarb #highprotein #breakfast #breakfasttime #breakingfast #intermittentfasting #ketobreakfast #lowcarbbreakfast #ketobrunch #lowcarbbrunch #keto #lowcarb #ketofood #ketorecipe #lowcarbrecipe #recipe #breakfastrecipe #brunchrecipes #ketowoe #whatdiet #dietacetogenica #quedieta #ketofoods #ketogenic

https://www.fromachefskitchen.com/oven-baked-spanish-tortilla/

When you don’t know what to make for breakfast, brunch, lunch or dinner, Eggs in Purgatory with Italian Sausage, a twist on the southern Italian classic is the perfect solution! Eggs are gently poached in a lively tomato sauce with Italian sausage and vegetables for an easy meal you’ll put on repeat!

https://www.fromachefskitchen.com/asparagus-prosciutto-fontina-tortino/