21 Summer High Protein 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. Egg Muffin Cups With Veggies

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

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’, ‘6 muffins’]

These savory egg muffin cups are flavorful, delicious, and nutritious. It’s a perfect quick breakfast that’s high in protein, low calorie, gluten-free and vegetarian!

Ingredients

• 1/2 tbsp olive oil
• 1 red bell pepper (chopped)
• 1 green bell pepper (chopped)
• 1 white onion (chopped)
• 1/2 cup baby spinach (chopped)
• 1/2 cup broccoli (chopped)
• 1 clove garlic (minced)
• salt and black pepper to taste
• 3 large eggs
• 3 egg whites

Instructions

1. Preheat the oven to 350F (180C). Grease the standard muffin pan with cooking spray.
2. Heat up a skillet and add olive oil. Now, add red bell pepper, green bell pepper, and white onion. Cook for 7 minutes until peppers are soft.
3. Add baby spinach, broccoli, and cook for another 2 minutes or so. Finally, add garlic and cook for another 30 seconds or so. Finally, season with salt and pepper.
4. Whisk the eggs and egg whites, and stir in the vegetables. Then pour it into a muffin pan.
5. Finally, bake for 15-20 minutes until muffins are firm to touch.

2. 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.

3. Raspberry Smoothie with Ginger

Raspberry Smoothie with Ginger is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘1’, ‘1 glass’]

This tropical, zesty and refreshing smoothie is full of flavors. On top of it, it’s low-calorie, Whole30, gluten-free, Paleo, and vegan.

Ingredients

• 1 cup raspberries (frozen)
• 1 cup almond milk (or coconut milk, or cashew milk)
• ½ cup plain Greek yogurt (or coconut yogurt for vegan, Whole30, Paleo version)
• 1 tbsp lemon juice (freshly squeezed)
• 1 cup of spinach
• 1 tsp fresh ginger (grated)

Instructions

1. Add all the ingredients to a blender.
2. Blend until one smooth texture. Add a little bit of water if necessary.

4. 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!

5. Tiramisu Protein Overnight Oats

Tiramisu Protein Overnight Oats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT135M · Yield: [‘1’, ‘1 glass’]

These tiramisu overnigth oats are rich, creamy and flavorful. It’s a high-protein, coffee-infused breakfast that’s perfect for meal prep, and so delicious!

Ingredients

• 1/3 cup + 2 tbsp rolled oats
• 1 tbsp vanilla protein powder
• 1/3 cup vanilla almond milk (unsweetened, or any other plant-based milk)
• 2 tbsp Mascarpone
• 1/4 cup cottage cheese (pureed in a blender *)
• 1 tbsp maple syrup
• 2 ladyfinger cookies
• Brewed coffee (for dipping)
• Unsweetened cocoa powder (for dusting)

Instructions

1. In a bowl, combine rolled oats, vanilla protein powder, almond milk, Mascarpone cheese, pureed cottage cheese, and maple syrup.
2. Cover the bowl and leave in the fridge overnight.
3. In the morning, or just before you are ready to eat the overnight oats, dip the ladyfingers inside the coffee and place them on the bottom of the mason jar.
4. Then, dust with cocoa and cover with overnight oats from the bowl in the fridge. Repeat it again one more time: layer lady finger cookies, cocoa powder and overnight oats.
5. Finally, dust with cocoa powder before serving.

6. Chocolate Protein Overnight Oats

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

Recipe details: Prep: PT5M · Total: PT485M · Yield: [‘1’, ‘1 jar’]

These chocolate protein overnight oats are super quick to make and can be meal prepped for the days to come. It’s a perfect gluten-free breakfast that’s also vegan!

Ingredients

• 2/3 cup unsweetened almond milk
• 1/2 cup rolled oats
• 1/2 ripe banana (sliced)
• 1 tbsp unsweetened cocoa powder
• 2 tbsp vanilla protein powder
• 1/2 tbsp maple syrup
• 1/4 tsp vanilla extract

Instructions

1. Blend all the ingredients apart from rolled oats until smooth.
2. Pour the mixture over the oats and mix well. Leave it to soak in a sealable food container or a glass jar in the fridge for 8 hours.
3. Stir well once removed from the fridge. Top with slices of banana.
4. Eat directly from the jar/container or add to the bowl. Make sure you eat it within 24 hours of mixing for the tastiest outcome!

7. 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.

8. 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.

9. 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.

10. Easy Shakshuka

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

Recipe details: Prep: PT10M · Cook: PT27M · Total: PT37M · Yield: [‘3’, ‘3 bowls’]

This easy shakshuka is a low carb one-pan meal. It’s a perfect healthy breakfast that you can prepare in just 10 minutes! On top of it, it’s vegetarian, gluten-free, and dairy-free.

Ingredients

• 3 tbsp Extra virgin olive oil
• 1 large white onion (chopped)
• 1 red bell pepper (chopped)
• 3 garlic cloves (minced)
• 1 tsp paprika
• 1 tsp ground cumin
• 1/4 tsp red chilli pepper flakes
• 2 cans chopped tomatoes
• salt and black pepper
• 6 large eggs

Instructions

1. Add the olive oil to the frying pan and heat it up. Add in chopped onion, red bell pepper, minced garlic cloves, paprika, ground cumin, and red chili pepper flakes. Cook for 5 minutes until the vegetables have softened.
2. Add in chopped tomatoes, then a pinch of salt and pepper. Stir them in and cover the frying pan with a lid. Reduce the heat and let it simmer for approximately 20 minutes.
3. Using a spoon or a spatula, make 6 indentations in the tomato sauce and break in the eggs. Finally, cover the frying pan and let it simmer for another 7 minutes.
4. Serve with a piece of bread, oatcakes, or pita bread.

11. Vegetable Egg Bake for Breakfast

Vegetable Egg Bake for Breakfast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT26M · Cook: PT35M · Total: PT61M · Yield: [‘6’, ‘6 slices’]

This vegetable egg bake is a great breakfast meal. It’s low calorie, light, vegetarian, high in protein, Whole30, Paleo and dairy-free.

Ingredients

• 1 large red onion (sliced)
• 1 large red bell pepper (de-seeded and cut into chunks)
• 1 1/2 cup mushrooms (sliced)
• 1 zucchini (sliced)
• a pinch of salt & black pepper
• 1 tbsp olive oil
• 6 large eggs
• 3 tbsp fresh parsley (chopped)

Instructions

1. Preheat the oven to 400F.
2. Add all the vegetables to a baking dish. Add a pinch of salt with black pepper and drizzle over the olive oil. Toss to mix and roast in the oven for 20-25 mins until the veggies are tender. Give it a mix midway.
3. In a separate bowl, beat the eggs and mix in the parsley.
4. Pour the egg mixture over the veggies in the baking dish. Return to the oven and bake for another 10 minutes until the egg is fully set.
5. Let it cool down for 5 minutes or so before serving.

12. Carrot Cake Chia Pudding with Cottage Cheese

Carrot Cake Chia Pudding with Cottage Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT130M · Yield: [‘2’, ‘2 glasses’]

This carrot cake chia pudding has all the classic flavors of carrot cake with warm spices. It is high protein and gluten-free.

Ingredients

• 1/2 cup oat milk
• 1 cup cottage cheese (low fat, blended)
• 4 tbsp finely grated carrot
• 2 tbsp maple syrup
• 4 tbsp chia seeds
• 1 tsp cinnamon
• 1/2 tsp cardamon
• 1/3 tsp ginger powder
• 1/2 tsp vanilla extract
• 1/2 cup Greek yogurt
• 2 tsp maple syrup
• Walnuts (or almonds chopped)

Instructions

1. In a bowl, combine all of the ingredients except for the toppings.
2. Cover the bowl and leave in the fridge for at least 2-4 hours or overnight.
3. Divide the chia pudding into 2 glasses and cover with Greek yogurt, drizzle with maple syrup, and sprinkle with chopped walnuts.
4. Serve immediately or cover to store in the fridge for up to 3 days.

13. Protein Strawberry Baked Oatmeal

Protein Strawberry Banana Baked Oatmeal is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘8’, ‘8 slices’]

This baked oatmeal is satisfying, naturally sweet, moist and filling. Most importantly, it’s high protein despite all the oats! Gluten-free and low-calorie.

Ingredients

• 3 small bananas (or 2 large, mashed)
• 2 medium eggs
• 1/4 cup maple syrup
• 1 cup Greek yogurt (preferably high protein)
• 1 cup almond milk
• 1 tsp vanilla extract
• 1/2 tsp salt
• 3 1/2 cups rolled oats
• 1/2 cup vanilla protein powder
• 1 tsp baking soda
• 1 cup strawberries (chopped)
• 1 cup strawberries (sliced)

Instructions

1. Preheat the oven to 350F and spray a 7×11 baking dish with oil.
2. In a large bowl, mash bananas, crack in the eggs, maple syrup, Greek yogurt, almond milk, vanilla extract, and salt. Combine very well until one smooth texture.
3. Add in the rolled oats, vanilla protein powder, baking soda and combine well.
4. Fold in the chopped strawberries and pour the dough into the baking dish.
5. Level it out and top it with strawberry halves.
6. Bake in the oven for 25 minutes. Let it cool down before serving.

14. 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.

15. Raspberry Chia Pudding with Cottage Cheese

Raspberry Chia Pudding with Cottage Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT130M · Yield: [‘2’, ‘2 small glasses or jars’]

This raspberry chia pudding is sweet, creamy, and tangy. Low-carb, high-protein and totally gluten-free.

Ingredients

• 1/4 cup chia seeds
• 1/2 cup cottage cheese
• 1/2 cup milk
• 1 tbsp maple syrup
• 1 tsp pure vanilla extract
• 1 pinch salt
• 1 cup raspberries (frozen or fresh)
• 1 tbsp water
• Almond flakes

Instructions

1. Combine chia seeds, cottage cheese, milk, maple syrup, vanilla extra, and salt in a bowl. Cover the bowl and refrigerate for at least 2 hours or overnight,
2. Add raspberries and water to a saucepan, heat it up on medium-high heat, and cook for about 5 minutes, mashing the raspberries. Add more water if needed. Remove from the heat and let it cool down.
3. Separate the pudding into 2 glasses, pour over the raspberry sauce, and top up with almond flakes.

16. 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.

17. Strawberry Protein Overnight Oats

Strawberry Protein Overnight Oats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Total: PT487M · Yield: [‘1’, ‘1 jar’]

Quick and delicious, these refreshing strawberry protein overnight oats are a perfect protein source for breakfast. It’s gluten-free and vegetarian.

Ingredients

• 1/2 cup rolled oats
• 1 tbsp chia seeds
• 1/2 cup unsweetened almond milk
• 1/2 cup plain Greek yogurt
• 1 tbsp vanilla protein powder
• 1/2 cup strawberries (sliced)

Instructions

1. Put strawberries into a blender and puree. If your blender is bigger, add a little bit of water.
2. Mix the rest of the ingredients as well as you can in a jar or food container. Cover with strawberry puree.
3. Keep refrigerated for at least 8 hours. Stir before serving and top it up with a few slices of strawberries!

18. Berry Protein Overnight Oats

Berry Protein Overnight Oats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT485M · Yield: [‘1’, ‘1 jar’]

These high protein overnight oats are sweet, acidic, and flavorful. It’s a quick overnight breakfast you can make just in 5 minutes and meal prep for the week.

Ingredients

• 1/2 cup rolled oats
• 1 tbsp chia seeds
• 1 tbsp vanilla protein powder
• 1/3 cup plain Greek yogurt
• 1/2 cup almond milk
• 1 tbsp pure maple syrup
• Pinch of salt
• 1/4 cup raspberries
• 1/4 cup blueberries

Instructions

1. Mix all the ingredients together except for berries. Add it into a glass jar or food container.
2. Top up with berries and put away into the fridge. Keep in the fridge for 8 hours.
3. Stir before serving.

19. High Protein Breakfast Power Bowl

Protein Breakfast Power Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘1’, ‘1 breakfast bowl’]

This high protein breakfast power bowl will keep you full for the day to come! If you’re looking for breakfast bowl ideas, this easy recipe will be perfect for you. It’s a gluten-free breakfast, vegetarian and high-protein.

Ingredients

• 1½ cup unsweetened almond milk
• 1 cup rolled oats
• 1 tbsp vanilla protein powder
• 1 tbsp chia seeds
• ½ cup of water
• ¼ cup Greek yogurt
• ¼ cup fresh blueberries
• ¼ cup fresh raspberries
• 1 tbsp dried cranberries
• 2 tbsp walnuts
• 1 tsp sunflower seeds
• 1 tsp maple syrup

Instructions

1. Heat up a saucepan to medium-high. Add almond milk, oats, protein powder, chia seeds, and water.
2. Bring it to a boil, then reduce the heat and let it simmer for 3-5 minutes until the oats are fully cooked. Make sure you don’t burn them.
3. Add in your oatmeal into a bowl and top with yogurt, berries, walnuts, and sunflower seeds. Finally, drizzle with maple syrup.

20. Keto Pepperoni Zucchini Muffins

Keto Pepperoni Zucchini Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘6’, ‘6 muffins’]

These keto pepperoni zucchini muffins are easy to make. You can have them in the morning as a low carb breakfast or a ketogenic snack when hunger kicks in. They’re savory, filling, and flavorful!

Ingredients

• 1 medium zucchini
• 2 large eggs
• 1/2 cup mature cheddar cheese (shredded)
• 8 slices pepperoni
• 3 tbsp coconut flour
• 1/4 tsp baking powder
• 1/2 tsp thyme
• 1 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Grate the zucchini on a plate. Squeeze the liquid out of it using your hands.
2. Grate cheddar cheese, cut the pepperoni into smaller pieces. Set aside a small amount of cheese.
3. Now combine the zucchini, eggs, cheddar, pepperoni, thyme, garlic, salt, and black pepper. Do it as well as you can.
4. Finally, add in coconut flour and baking powder. Combine well.
5. Spray the muffin tin with olive oil, grease it and add the mixture in. Sprinkle a little bit of leftover cheese on top. Bake at 400F (200C) for 20 minutes in the oven.
6. Cool down before serving.

21. 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.

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.