21 Summer High Protein Low Carb Breakfast Ideas

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Baked Feta Eggs

Baked Feta Eggs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘4’, ‘4 ramekins’]

This baked feta eggs recipe is packed with cheesy, Mediterranean flavors! Creamy feta, savory tomatoes, and perfectly baked eggs come together for a high protein, gluten-free breakfast.

Ingredients

• 2 cups cherry tomatoes (halved)
• 1 red bell pepper (diced)
• ½ small red onion (finely chopped)
• 4 cloves garlic (minced)
• 8 oz feta cheese
• 4 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp dried thyme
• ½ tsp red pepper flakes
• 1 tsp sea salt
• ½ tsp black pepper
• 1 cup baby spinach (chopped)
• 4 large eggs
• Green onion (chopped)

Instructions

1. Preheat the oven to 400F. Prepare 4 ramekins.
2. Divide cherry tomatoes, red bell peppers, red onion, garlic and feta cheese across the 4 ramekins.
3. Drizzle the vegetables and feta with 1 tbsp of olive oil per ramekin.
4. In a small bowl, combine dried oregano, thyme, red pepper flakes, salt and black pepper.
5. Sprinkle the mixture of spices all over the ramekins.
6. Place your ramekins in a baking dish and pop into the oven. Bake for 25 minutes.
7. Take the baking dish out of the oven and without removing the ramekins, give each pot a stir. You want the feta to fully cover all the veggies.
8. Add in the spinach into each pot and stir to combine.
9. Create an indent in each ramekin with a spatula or spoon. Crack 1 egg in each indent.
10. Bring the baking dish back into the oven and bake for another 10 minutes.
11. Garnish with chopped green onion before serving.

2. Broccoli Egg Bake

Easy Broccoli Egg Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘6’, ‘6 servings’]

This Broccoli Egg Bake recipe is a easy make-ahead breakfast and a high-protein and grain free Meal Prep recipe. It can be served as a crustless quiche or breakfast casserole for brunch too.

Ingredients

• 1 small crown broccoli, chopped into small florets and pieces
• 12 large eggs
• 2 cloves garlic, minced or grated on a rasp-style grater
• ¼ cup half and half
• 2 teaspoons Dijon mustard
• 1 teaspoon smoked paprika, optional
• ¾ teaspoon salt
• ¼ teaspoon ground black or white pepper
• 4 ounces cheddar cheese, 1 cup

Instructions

1. Preheat oven to 350 degrees F. Coat a 9 by 9 baking dish with cooking spray.
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3. Keto Breakfast Sandwich

Keto Breakfast Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘1’, ‘1 sandwich’]

This keto breakfast sandwich will be your savior when craving sandwiches on the keto diet. It’s full of flavors, sweet, savory, and very low in carbs.

Ingredients

• 2 beef burgers
• 1 large egg
• Salt & black pepper (to taste)
• 1/2 avocado (mashed)
• 8-10 slices of pickled cucumber
• A drizzle of yellow mustard
• 2 little gem lettuce leaves

Instructions

1. Wrap your beef burgers with plastic wrap and roll the meat. We want our patties to be a little larger and thinner.
2. Add some olive oil to a skillet, heat it up and cook beef burger patties for 2-3 minutes on each side. Add a pinch of salt and black pepper to the meat. Make sure it is fully cooked before removing it.
3. Pat the meat with a kitchen towel to get rid of excess fat.
4. Fry an egg over medium heat in a skillet. Sprinkle with salt and pepper.
5. Mash avocado and spread it on both of the patties. Afterward, add a fried egg on top of one of the patties (with the avocado side up), and cover with pickled cucumber.
6. Drizzle some yellow mustard and finish it up by covering with a lettuce leave. Finally, cover it with the second patty with the avocado side down.
7. That’s it! Enjoy your keto sandwich!

4. Cheese and Tomato Quiche

Cheese and Tomato Quiche is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT45M · Total: PT70M · Yield: [‘6’, ‘6 slices’]

Keto quiche is a fun, easy breakfast anyone can make. This cheese and tomato quiche is flavorful, savory, cheesy, and will keep you in ketosis.

Ingredients

• 2 cups cheddar cheese (grated)
• 12 large eggs
• 1/2 cup cream cheese
• 12 tbsp butter (melted)
• 1 medium or 2 small tomatoes (chopped)
• 1/4 cup onion (chopped)
• 1/8 tsp thyme
• 1/4 tsp dried parsley
• salt & black pepper (to taste)

Instructions

1. Add 1.5 cups of cheddar cheese to a baking dish (8″ x 12″).
2. Melt butter in a microwave.
3. Now add eggs, cream cheese, tomatoes, and onion to the food processor. Add in thyme, dried parsley, and salt with pepper.  If you don’t own a food processor, whisk eggs in a bowl with cream cheese and mix in tomatoes with onions with the rest of the ingredients.
4. While processing the ingredients, slowly start pouring in melted butter. In the case of no processor, just pour in the butter while mixing all the ingredients together.
5. Now, pour the egg mixture over the shredded cheese into a baking dish.
6. Sprinkle with the remaining ½ cups of cheese.
7. Bake in the oven at 325F for 45 minutes. The outside should be completely cooked, while the middle only a little jiggly.
8. Cooldown before serving! The recipe is freezer-friendly!

5. 3-Ingredient Breakfast Skillet

3-Ingredient Breakfast Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT17M · Total: PT19M · Yield: [‘6’, ‘6 small plates’]

This extra easy breakfast skillet requires only 3 ingredients. It’s yummy, nutritious, full of flavors and, on top of it all, keto, Whole30, gluten-free and dairy-free.

Ingredients

• 1 tsp olive oil
• 1 lb ground beef
• 1 cup salsa sauce
• 6 medium eggs

Instructions

1. Take out a large skillet, add olive oil, and heat it to medium-high heat.
2. Add in the beef and cook occasionally, stirring until it’s no longer pink.
3. Add in salsa sauce and let it cook for another 2-3 minutes.
4. Break in the eggs, cover the skillet, and let them cook for around 6-7 minutes until the eggs have cooked through.
5. Garnish with chopped green onion if you fancy.

6. Baked Eggs with Spinach

Baked Eggs with Spinach is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT22M · Total: PT37M · Yield: [‘4’, ‘4 egg slices’]

This spinach egg bake is creamy, buttery, and a little spiced. A yummy low carb, low calorie, high protein, vegetarian, gluten-free, and Whole30 breakfast.

Ingredients

• 3 tbsp olive oil
• 1/2 white onion (chopped)
• 10 cups spinach (10 oz / 300g)
• 1 tsp lemon juice (freshly squeezed)
• a pinch of sea salt
• 4 large eggs
• 2/3 cup plain Greek yogurt
• 1 garlic clove (minced)
• a pinch of sea salt
• 1 tbsp butter
• 1/4 tsp crushed red pepper flakes
• a pinch of paprika
• 1 tbsp fresh parsley (chopped)

Instructions

1. Preheat the oven to 300F
2. Add 3 tbsp of olive oil to a pan over medium heat.
3. Add onion, reduce the heat and cook until the onion is soft.
4. Add spinach, lemon juice, and a pinch of salt. Increase the heat to medium-high and cook for 4-5 minutes. Continuously stir during this time.
5. Now, transfer cooked spinach to a baking dish leaving behind all the excess liquid.
6. Make 4 indentations and break an egg into each hollow.
7. Pop in the oven and bake for 10-15 minutes or until the eggs are cooked to your liking.
8. Garlic Yoghurt
9. While baking the eggs, mix yogurt, minced garlic with a bit of salt in a bowl.
10. Spiced Butter
11. Melt butter in a small saucepan over low heat. Add crushed red pepper flakes, paprika and cook for 1-2 minutes until the butter starts to foam. Add chopped parsley and cook for another 30 seconds.
12. Once eggs are cooked, drizzle the butter sauce all over the baking dish. Serve with a spoonful of garlic yogurt.

7. Ham, Egg & Cheese Roll-Ups

Ham Egg & Cheese Roll-Ups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT0S · Total: PT35M · Yield: 10 serving(s)

Cutting carbs is easy with this recipe for low-carb breakfast burritos from Delish.com.

Ingredients

• 10 large eggs
• 2 tsp. garlic powder
• Kosher salt
• Freshly ground black pepper
• 2 tbsp. butter
• 1 1/2 c. shredded cheddar
• 1 c. baby spinach
• 1 c. chopped tomatoes
• 20 slices ham

Instructions

1. Heat broiler. In a large bowl, crack eggs. Whisk together with garlic powder and season with salt and pepper.
2. In a large nonstick skillet over medium heat, melt butter. Add eggs and scramble, stirring occasionally, 3 minutes. Stir in cheddar until melted, then stir in baby spinach and tomatoes until combined.
3. On a cutting board, place two slices of ham. Top with a big spoonful of scrambled eggs and roll up. Repeat with remaining ham and scrambled eggs.
4. Place roll-ups in a shallow baking dish and broil until ham is crispy, 5 minutes.

8. Sausage and Spinach Breakfast Casserole

Sausage and Spinach Breakfast Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT57M · Yield: [‘6’, ‘6 slices’]

This sausage and spinach breakfast casserole is hearty, filling, nutritious and full of flavors. Keto, high protein and gluten-free.

Ingredients

• 12 oz sausage (chicken, pork or beef, sliced)
• 2 tsp olive oil
• ½ medium yellow onion (diced)
• 2 cloves garlic (minced)
• 3 cups fresh spinach
• 1 green bell pepper (diced)
• 1 red bell pepper (diced)
• 12 large eggs
• ½ cup milk
• ½ cup cheddar (grated)
• 2 tsp paprika powder
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp dried dill
• ½ tsp dried rosemary
• ½ tsp red pepper flakes
• Salt and black pepper (to taste)

Instructions

1. Spray a 9×13 baking dish with oil.
2. Heat up your pan to medium-high heat and brown the sausage just a little bit. Do that even if the sausage is already fully cooked.
3. Cover the baking dish with the sausage.
4. Add olive oil to the same pan, add in the onion, garlic, spinach, and bell peppers. Cook until the spinach is wilted and vegetables have become tender. It will take around 6-7 minutes in total. Season with salt and black pepper to taste.
5. Cover the sausage inside the baking dish with the cooked vegetables.
6. In a large bowl, crack in the eggs, add in milk, ½ cup of grated cheddar, all of the spices, and salt with black pepper. Whisk all of those ingredients together.
7. Pour the egg mixture over the vegetables inside the baking dish. Top up with the remaining ¼ cup of grated cheddar cheese.
8. Cover the baking dish with plastic wrap and keep it in the fridge for about 2 hours to let it set.
9. Preheat the oven to 375F.
10. Bake the casserole for 45 minutes until the edges are golden brown. Let it cool down before serving.
11. Store in the fridge and reheat in the microwave before eating.

9. Mushroom Spinach Bacon Egg Cups

Mushroom Spinach Bacon Egg Cups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 large eggs
• 6 slices bacon
• 8 oz (225 g) cremini or white mushrooms, sliced
• 4 oz (about 4 cups) fresh baby spinach, loosely packed
• 1 small yellow onion, finely chopped (about 1/2 cup)
• 1 clove garlic, minced
• 2 tablespoons olive oil, divided
• 1/2 cup shredded sharp cheddar cheese (optional)
• 1/4 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 1 tablespoon chopped fresh chives or parsley, for garnish
• Nonstick cooking spray or a little extra oil for the muffin tin

Instructions

1. 1. Preheat the oven to 375°F (190°C). Lightly grease eight wells of a muffin tin with cooking spray or a little oil.
2. 2. Chop the bacon into 1/2-inch pieces. In a medium skillet over medium heat, cook the bacon until crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate and reserve about 1 tablespoon of the bacon fat in the pan (discard the rest or save for another use).
3. 3. Add 1 tablespoon olive oil to the warm skillet (if you kept no bacon fat). Add the chopped onion and cook until softened and translucent, about 3–4 minutes.
4. 4. Add the sliced mushrooms to the skillet with the onion and cook, stirring occasionally, until the mushrooms release their liquid and turn golden, about 5–7 minutes.
5. 5. Add the minced garlic and cook 30–60 seconds until fragrant. Add the spinach and cook just until wilted, 1–2 minutes. Remove the skillet from the heat and stir in the cooked bacon (reserve a few bacon pieces for topping) and the shredded cheese, if using. Season the mixture with 1/4 teaspoon salt and 1/4 teaspoon pepper; taste and adjust.
6. 6. In a medium bowl, crack the eggs and whisk lightly until combined but not frothy. Season the eggs with a pinch of salt and pepper.
7. 7. Divide the mushroom-spinach-bacon mixture evenly among the eight prepared muffin wells, filling each well about one-third full.
8. 8. Pour the beaten eggs over the filling in each well, filling to about 3/4 full. If you reserved bacon pieces, sprinkle one or two on top of each cup.
9. 9. Bake in the preheated oven for 16–20 minutes, or until the egg cups are set in the center and lightly golden on top. A toothpick inserted in the center should come out clean or with just a few crumbs of cooked egg.
10. 10. Remove the tin from the oven and let the egg cups cool in the pan for 5 minutes. Run a small knife around the edges if needed and transfer the cups to a rack.
11. 11. Garnish with chopped chives or parsley, adjust seasoning to taste, and serve warm. These hold well in the refrigerator for up to 3 days and can be reheated gently in the microwave.

10. Cheesy Roasted Tomato Egg Bake

Cheesy Roasted Tomato Egg Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT60M · Yield: [‘4’, ‘4 servings’]

Cheesy Roasted Tomato Egg Bake is a high protein, low carb breakfast filled with roasted tomatoes, garlic, spices and creamy feta. An easy, low calorie egg bake for meal prep!

Ingredients

• 5 plum tomatoes (sliced in half)
• 16 egg whites
• 1/2 cup unsweetened almond milk (or milk of choice)
• 2 tablespoons feta (crumbled)
• 4 cloves garlic (minced)
• 1 teaspoon basil (divided)
• Salt and pepper to taste

Instructions

1. Preheat oven to 450 F. Wash and slice the plum tomatoes in half. Place on a sheet pan flesh side up and sprinkle with salt and half the basil.
2. Cook 25 minutes until shrunken and caramelized. Remove from the oven and set aside. Reduce oven to 400 F.
3. Prepare a french casserole dish with avocado oil spray.
4. Whisk the egg whites, milk, minced garlic, basil, salt and pepper together in a large mixing bowl. Pour the mixture into the prepared casserole dish.
5. Place the roasted tomatoes in the egg mixture and sprinkle crumbled feta over the top.
6. Bake 35-40 minutes or until the center is set. Remove from the oven and cool in the pan 5 minutes before slicing and serving.

11. Protein Breakfast Meal Prep

Protein Breakfast Meal Prep Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Yield: [‘4’, ‘4 meal prep bowls’]

Fuel your morning with these hearty protein breakfast bowls—featuring smoky, seasoned beef and scrambled eggs. High in protein, low in carbs, and completely gluten-free!

Ingredients

• 2 tbsp olive oil (divided)
• 1 lb lean ground beef
• 2 tsp smoked paprika
• 1 tbsp garlic powder
• 1 tsp cumin
• 1 tsp fennel seeds
• 1 tsp chili powder
• 1 tsp sea salt
• 1/2 tsp black pepper
• 8 large eggs
• Salt and black pepper (to taste)
• 1 cup cheddar cheese (divided)
• 1 medium tomato (diced)
• 1/4 cup parsley (chopped)
• 1/2 avocado (sliced)
• 1 lime (cut into fourths)

Instructions

1. Heat a skillet over medium-high heat. Add 1 tbsp of olive oil, ground beef, smoked paprika, garlic powder, cumin, fennel seeds, chili powder, sea salt and black pepper.
2. Stir well while breaking up the beef apart. Cook until it browns up and is fully covered with all of the spices. It will take around 8-10 minutes.
3. Drain the excess fluid, remove the beef from the skillet, and set it aside. Lower the heat.
4. In a bowl, whisk all of the eggs together. Add 1 tbsp of olive oil into the same skillet and pour in the eggs. Season with salt and black pepper.
5. Gently stir and fold your eggs with a spatula until they’re done. It will depend on how you like your scrambled eggs, I love mine a little more mushy and liquidy.
6. Once the eggs are almost set, you’ll want to sprinkle 1/2 cup of cheddar cheese all over them. Cook until the cheese has melted.
7. Divide the cooked ground beef into 4 meal prep containers. Top up with scrambled egg, dividing evenly across all the containers.
8. Top each bowl with ½ cup cheddar cheese, tomatoes, parsley, and avocado slices. Serve with a wedge of lime on the side.

12. Chocolate Protein Pancakes

Chocolate Protein Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘2’, ‘2 servings’]

These easy low-carb Chocolate Protein Pancakes are the perfect way to start the day! They’re packed with chocolate flavor but only have 5 grams of carbs per serving for a delicious, healthy breakfast.

Ingredients

• 1 scoop vanilla protein powder
• 1 tablespoon cocoa powder
• 2 teaspoon baking powder
• 1 tablespoon coconut flour
• 1 tablespoon granulated sweetener
• 1 pinch salt
• 2 eggs
• 4 tablespoon unsalted butter ((softened))
• 1 tablespoon cream cheese
• 1/4 teaspoon vanilla extract

Instructions

1. Whisk together all of the dry ingredients in a mixing bowl until no lumps remain.
2. Make a well in the middle of the dry ingredients and add the eggs, butter, cream cheese, and vanilla extract into the middle.
3. Fold the batter together gently and set aside for 5 minutes.
4. Heat a non-stick frying pan over medium to high heat.
5. Add 1/4 cup of the batter to the pan at a time. Cook until bubbles form on the top surface, then flip over to cook on the other side, cooking for about 3 – 4 minutes per side.

13. Ham and Cheese Rolls

Ham and Cheese Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 (8-count) can refrigerated crescent roll dough (about 8 triangles)
• 8 slices (about 8 oz / 225 g) cooked deli ham
• 8 slices (about 8 oz / 225 g) Swiss or cheddar cheese
• 1 tablespoon Dijon mustard (optional)
• 1 large egg + 1 tablespoon water (for egg wash)
• 1 tablespoon unsalted butter, melted
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon poppy or sesame seeds (optional)
• Flour or extra parchment for work surface (optional)

Instructions

1. 1) Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and gather/measured all ingredients so they’re ready to assemble.
2. 2) Unroll the crescent dough and separate into 8 triangles on a lightly floured work surface or on parchment.
3. 3) If using mustard, spread about 1/2 teaspoon over the wide end of each triangle so the flavor is distributed evenly.
4. 4) Fold or layer one slice of ham on each triangle to fit the dough. Place one slice of cheese on top of the ham (trim the cheese if necessary so it fits within the triangle).
5. 5) Starting at the wide end, roll each triangle toward the point to form a tight roll. Tuck the point under each roll and place seam-side down on the prepared baking sheet, spacing them about 1 inch apart.
6. 6) In a small bowl, whisk the egg with 1 tablespoon water to make an egg wash. Brush the tops of all rolls with the egg wash. Brush a little melted butter over each roll and lightly sprinkle with black pepper and the poppy or sesame seeds, if using.
7. 7) Bake in the preheated oven for 12–16 minutes, rotating the pan halfway through, until the pastry is puffed and golden brown and the cheese inside is melted.
8. 8) Remove the tray from the oven and let the rolls rest on the pan for 2–3 minutes to firm up so they hold their shape.
9. 9) Transfer to a serving plate. Taste one and, if desired, add a pinch of additional pepper or a light brush of extra melted butter for shine.
10. 10) Serve warm. These keep well for a day at room temperature or can be reheated briefly in a warm oven before serving again.

14. Cottage Cheese Egg Bake

Cottage Cheese Egg Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT55M · Yield: [‘9’, ‘9 slices’]

This egg bake is warm, cheesy, and packed with savory flavor. Hearty and aromatic, it’s a high-protein, low-carb, gluten-free, and low-calorie.

Ingredients

• 1 tbsp olive oil
• 1/2 white onion (finely chopped)
• 1 red bell pepper (deseeded and finely chopped)
• 1 cup spinach (chopped)
• 8 chicken sausages (without the casings)
• 8 large eggs
• 1 cup cottage cheese
• 1 tbsp oat flour
• 1 tbsp garlic powder
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 1/2 cup cheddar cheese (grated)

Instructions

1. Heat the oven to 350F and line a 9×9 baking dish with parchment paper.
2. Heat up a skillet over medium-high heat. Add in olive oil, white onion, then red bell pepper and spinach. Cook for 4-5 minutes until the veggies soften.
3. Add the cooked veggies to the baking dish and spread them evenly.
4. Add the chicken sausages without the casings into the skillet and break it apart. Cook for 3-4 minutes until it browns up. Remove from the skillet and set aside.
5. Now, add eggs, cottage cheese, oat flour, garlic powder, sea salt, black pepper and cheddar cheese to the blender. Pulse to blend all of the ingredients together.
6. Transfer the blended egg to the baking dish and top evenly with cooked sausage.
7. Stir around a little bit with a spoon to mix the eggs with veggies and sausage.
8. Bake in the oven for 35-40 minutes until the center is completely cooked.
9. Let it cool down before serving.

15. Keto Egg Salad

Keto Egg Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘2’, ‘2 bowls’]

Prepare this keto egg salad in just minutes and have it ready for lunch or dinner. It’s flavorful and yummy. On top of that, vegetarian, gluten-free, and keto-friendly.

Ingredients

• 6 large eggs (hard-boiled, chopped)
• 5 tbsp greek yogurt
• 1 tsp fresh lemon juice
• 1 tsp yellow mustard
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp salt
• ¼ tsp black pepper
• 4 tbsp fresh parsley (chopped)

Instructions

1. Stir together eggs, greek yogurt, lemon juice, mustard, garlic powder, onion powder, salt, black pepper, and 1 tablespoon of fresh parsley.
2. Sprinkle the remaining parsley on the salad before serving.

16. Low Carb Southwestern Egg Skillet

Southwest Breakfast Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT28M · Total: PT38M · Yield: 4

Southwest Breakfast Skillet is a wonderful low-carb breakfast with Southwestern flavors. And this tasty one-pan breakfast idea was sent to me by a reader!

Ingredients

• 4 eggs, room temperature
• 2 tsp olive oil (plus a little more for cooking the onion if needed)
• 16 oz. ground pork breakfast sausage (see notes)
• 1/2 of a small red onion, chopped
• 1 12 oz. jar roasted red peppers, drained well and chopped
• 1/2 cup Salsa Verde (see notes)
• 1/2 cup grated Mexican blend cheese
• salt and fresh-ground black pepper to taste
• chopped cilantro for serving (optional)

Instructions

1. Preheat oven to 400F/200C and put eggs into individual ramekins and let them come to room temperature.
2. Heat the olive oil in a 10-inch Cast Iron Skillet (affiliate link) or another oven-proof skillet and then crumble in the ground pork or turkey breakfast sausage and cook over medium-high heat, breaking apart with the turner. Cook 8-10 minutes, or until the sausage is all browned.
3. Then push the sausage over to the side, add a little more oil if needed, add the chopped red onion and cook about 3-4 minutes. Stir the sausage and onion together.
4. While the sausage and onions cook, drain the roasted red peppers and chop peppers into pieces about 1/2 inch square. (Pat them dry with paper towels if needed.)
5. Add the chopped red pepper to the sausage/onion mixture and cook 3-4 minutes more. Then stir in the salsa verde, turn heat to medium-low, and simmer the mixture about five minutes, or until liquid in the salsa verde has mostly evaporated.
6. Turn off the heat and sprinkle grated cheese over the top of the sausage-onions-peppers mixture.
7. Make four wells in the sausage mixture with a large spoon and gently transfer one of the room-temperature eggs into each well. Season the eggs with a little salt and fresh-ground black pepper.
8. Put the skillet in the oven and bake 10-12 minutes, or until the whites are opaque and the yolks are done to your liking.
9. Serve hot, with more cheese, chopped cilantro, and more salsa verde to serve at the table as desired.

17. Mushroom Egg Cups

Mushroom Egg Cups (5-Ingredient) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 mushroom cups’]

These mushroom egg cups are so yummy! With just 5 ingredients you can make a breakfast that’s Whole30, Paleo, keto and vegetarian diet friendly.

Ingredients

• 4 Portobello mushrooms
• 4 slices prosciutto
• 4 medium eggs
• a pinch of black pepper
• fresh parsley (chopped)

Instructions

1. Preheat the oven to 375F.
2. Take your Portobello mushrooms, remove the stems and scrape out the gills.
3. Use a little bit of olive oil with a silicone brush to oil the outsides of the mushrooms.
4. Place the mushrooms on a baking dish.
5. Place a slice of prosciutto into each mushroom.
6. Break an egg into each and sprinkle with black pepper and parsley.
7. Bake in the oven for 25-30 minutes.

18. Low Carb Waffled Tuna Cakes

Low Carb Waffled Tuna Cakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3 (5 oz / 142 g) cans tuna in water, drained (about 15 oz / 425 g total)
• 2 large eggs, beaten
• 3/4 cup almond flour (about 75–90 g)
• 1/3 cup grated Parmesan cheese (about 30 g)
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 2 green onions (scallions), thinly sliced
• 1 medium celery stalk, finely chopped (about 1/3 cup)
• 1 small garlic clove, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon smoked paprika (optional)
• 2 tablespoons chopped fresh parsley (optional)
• Cooking spray or 1 tablespoon olive oil for the waffle iron
• Lemon wedges, for serving (optional)

Instructions

1. Prepare and measure all ingredients. Drain the canned tuna well and flake with a fork. Chop the celery, slice the green onions, mince the garlic, and measure the almond flour, Parmesan, and other seasonings.
2. In a large bowl whisk together the beaten eggs, mayonnaise, Dijon mustard, and lemon juice until smooth. Stir in the minced garlic, salt, pepper, and smoked paprika.
3. Add the flaked tuna to the wet mixture, then fold in the almond flour, grated Parmesan, chopped celery, green onions, and parsley. Mix until evenly combined. The mixture should hold together; if it seems too wet add 1 tablespoon more almond flour at a time, up to 2 tablespoons. If too dry, add a small spoonful of mayonnaise.
4. Preheat your waffle iron to medium-high and lightly oil it with cooking spray or brush with olive oil. If your iron has deep pockets, this will give crisp, evenly cooked cakes.
5. Portion the tuna mixture onto the heated waffle iron using about 1/3 cup per cake (you should get roughly 8 cakes — 2 per serving). Close the lid gently (do not press down hard). Cook each batch for about 3–5 minutes, until the surface is golden and the cakes are heated through and set. Cooking time will vary by waffle iron; look for crisp edges and no loose batter.
6. Carefully remove the tuna cakes with a spatula and transfer to a wire rack or plate. Repeat with the remaining mixture, re-oiling the iron as needed.
7. Taste one cake and adjust seasoning if necessary — add a pinch more salt, pepper, or a squeeze of lemon to brighten the flavor.
8. Serve warm. Plate two waffled tuna cakes per person with lemon wedges and optional garnishes such as extra parsley, a dollop of low-carb aioli, or a simple green salad.

19. Low Carb Egg & Sausage Bake

Low Carb Egg and Sausage Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: 1

This rich and filling egg and sausage bake is the perfect breakfast or lunch. Low carb, keto, LCHF and gluten free recipe. 

Ingredients

• non stick spray
• 2 cooked sausages, chopped
• 1 tbs heavy cream
• 2 eggs
• ¼ cup shredded cheese
• black pepper

Instructions

1. Preheat the oven to 375F.
2. Place the chopped sausage and cream in the base of a small baking dish.
3. Crack the eggs over the sausages, keeping the yolks whole if possible.
4. Bake for 10 minutes, add the cheese, then bake for another 10 minutes or until the egg white has cooked.

20. Salami Egg Cups

Salami Egg Cups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT12M · Total: PT20M · Yield: [‘6’, ‘6 egg cups’]

Salami egg cups are yummy, full of flavors, nutrition, and great for keto breakfast. These will keep you in ketosis and nicely surprise you in the morning. It’s gluten-free and keto-friendly.

Ingredients

• 6 large eggs
• 24 slices of salami (regular size)
• ½ cup cheddar (shredded)
• 1/8 tsp paprika
• 1/8 tsp oregano
• A pinch of salt and black pepper

Instructions

1. Preheat the oven to 400F. Grease the muffin tin with olive oil or spray with cooking spray.
2. Line each muffin cup with 4 salami slices.
3. Now sprinkle in shredded cheddar, divide it equally. It should be around 1 tbsp of shredded cheese per muffin.
4. Crack in an egg into each cup. Sprinkle them with paprika, oregano, salt, and black pepper.
5. Bake for 12 minutes until the eggs are fully cooked. Let them cool down before serving.

21. Ground Turkey Breakfast Bowls

High Protein Ground Turkey Breakfast Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 bowls’]

Enjoy a high protein breakfast with this flavorful turkey, egg, spinach, and avocado breakfast bowl. It’s paleo-approved, low carb, dairy-free, and gluten-free.

Ingredients

• 3 tbsp olive oil (divided)
• 1 lb ground turkey
• 1/2 yellow onion (finely chopped)
• 1 red bell pepper (diced)
• 4 cloves garlic (minced)
• 1 tsp smoked paprika
• 1 tsp fennel seeds
• 1 tsp sea salt
• 1/4 tsp black pepper
• 4 cups baby spinach (fresh)
• 1/3 cup basil (fresh, chopped)
• 4 eggs
• 1 avocado (pitted, sliced)
• Green onion (sliced)

Instructions

1. Heat a large skillet over medium-high heat. Add in 2 tbsp of olive oil, ground turkey, yellow onion, red bell pepper, garlic cloves, paprika, fennel seeds, sea salt and black pepper.
2. Give the skillet a good stir and break the turkey apart with a spatula, cover it with spices completely, and let it cook for 10-15 minutes until it’s fully done.
3. Now, remove excess fat from the skillet.
4. Next, add in baby spinach and chopped basil to the skillet. Cook until spinach wilts, remove the pan from the heat, and set it aside.
5. Take out a separate large non-stick pan and heat up over medium-high heat, add in 1 tbsp olive oil, crack in the eggs, stir and cook for 3-5 minutes until whites have set and you’ve created the scrambled egg texture just as you like.
6. Assemble your bowls. Transfer ground turkey to 4 bowls, top up with scrambled eggs in each, and add slices of avocado and garnish with sliced green onion. Salt and pepper to taste.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.