Top 15 Easy Low Carb Breakfast Recipes

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If you’re on a low-carb diet, you need to have a good wealth of easy, go-to, healthy recipes to help keep you on track.

However, when it comes to breakfast, easy recipes are not enough – you need breakfast recipes that are both simple and delicious, ones that you can prepare ahead of time so that you won’t have to worry about cooking on the rushed mornings.

Fortunately for you, we have rounded up together 15 incredible recipes that are perfect for breakfast servings.

Some of them can easily be doubled so that you freeze some for later.

More importantly, every one of them uses low-carb staples like meat, cheese, fresh veggies, and eggs, which should keep you full for hours without compromising on your diet.

1. Shakshuka

easy low carb breakfast list

This is a dish made up of poached eggs with onions, tomatoes, and cumin. It’s one of our favorite ways of eating eggs.

  • Calories: 159 calories for 1 serving.


  • 4 large eggs
  • 2 tablespoons of olive oil
  • 1 minced garlic clove
  • 2 medium tomatoes, chopped
  • 1 teaspoon of ground cumin
  • 1 medium onion
  • Fresh cilantro, chopped
  • Whole toasted pita breads
  • ½ to 1 teaspoon chili
  • 1 teaspoon pepper
  • ½ teaspoon of salt


Heat the olive oil over medium heat in a heavy skillet or large cast iron. Add onion, sauté until tender (4 to 6 minutes). Add garlic, seasonings, and chili sauce if desired. Cook for 30 seconds and then add tomatoes. Cook until the mixture has thickened, making sure to stir occasionally

Using the back of your spoon, make four wells in the mixture and break an egg into each well. Cover and cook to your liking, for about 4 to 6 minutes. Sprinkle with cilantro and serve with pita bread.

2. Spinach-Mushroom Scrambled Eggs

scrambled eggs with mushrooms and spinach

  • Calories per serving: 162


  • 2 large eggs
  • ½ cup chopped, fresh baby spinach
  • 1/8 teaspoon of salt
  • 2 large egg whites
  • 1 teaspoon of butter
  • 1/8 teaspoon pepper
  • ½ cup fresh mushrooms, thinly sliced
  • 2 tablespoons of provolone cheese, shredded
  • 1/8 teaspoon of salt


Whisk the eggs, egg whites, pepper, and salt in a small bowl until they’re blended. Heat butter in a nonstick skillet over medium to high heat.

Add the mushrooms and stir for 3 to 4 minutes until they’re tender. Add spinach, reduce the heat, and cook until wilted.

Add the egg mixture, cook the mixture, and stir until the eggs have thickened and no liquid egg remains. Stir the cheese in.

3. Orange Spiced Ham Steak

slices of ham

  • Calories per serving: 188


  • ¼ cup of orange marmalade
  • A tablespoon of butter
  • 1 bone-in ham steak (fully cooked) of about 1 pound
  • 1 tablespoon of prepared mustard
  • 2 tablespoons of water
  • ¼ to 1/8 teaspoon of ground ginger
  • 1 teaspoon corn syrup


Brown the ham for 3 to 4 minutes on either side in a large heavy skillet. Drain and return to skillet.

Combine the rest of the ingredients in a small saucepan and bring the mixture to boil. Spoon over ham, cover, and cook until heated all through, for about 1 or 2 minutes.

4. Cauliflower Hash Browns (Keto-friendly)

cauliflower head

  • Calories per serving: 118


  • 1 large egg
  • 3 cups of grated cauliflower
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon of diced chives
  • 1 pinch cayenne pepper (optional)
  • ¼ cup real bacon bits
  • 1 cup shredded Cheddar cheese
  • ½ teaspoon salt
  • Cooking spray


Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit)

  • Put the grated cauliflower into the microwave and cook for about 2 minutes on high. Remove and let it cool for 5 minutes. Wring the cauliflower into a clean dish and squeeze out as much moisture as possible.
  • Transfer the cauliflower into a larger bowl and add egg, cheese, bacon bits, pepper, salt, and cayenne. Mix them well.
  • Take a large baking sheet and spray it with cooking spray. Divide the cauliflower into 6 equal portions, ensuring that you leave some space between each portion. Flatten each with your hands and shape them into say ovals.
  • Bake these in the pre-heated oven for about 15 minutes until they brown. Turn the heat on low and let them cook for 5 minutes until crispy. Let them cool for 5 more minutes so they firm up.

You can make your own bacon bits. Just pan fry 4 pieces of bacon until they crisp, then crumble them into small pieces.

5. Low-Carb Poppy Seed Lemon Muffins (Keto-Friendly)

poppyseed keto muffin

  • Calories per serving: 116


  • ¼ cup of almond flour
  • 1/3 cup of low calorie natural sweetener
  • 1 zested lemon
  • ¼ cup coconut flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 tablespoon of poppy seeds
  • 3 eggs
  • 2 tablespoons of sour cream
  • 2 tablespoons heavy whipping cream
  • 3 tablespoons of butter
  • ¼ teaspoon xanthan gum (optional)
  • ½ teaspoon of vanilla extract


Preheat your oven to 175 degrees Celsius (350 degrees F). Line the muffin tin with paper muffin liners or grease it up.

  • In a large bowl, mix the almond flour, sweetener, baking powder, poppy seeds, salt, coconut flour, lemon zest, and xanthan gum.
  • For about two minutes, beat the eggs in a bowl and whisk with an electric mixer on high speed. Beat in the sour cream, butter, and vanilla extract, and then add the sweetener mixture. Stir the cream slowly until it turns thick and smooth.
  • Pour the mixture into the prepared muffin tins and bake in your preheated oven for 15 to 20 minutes until the tops are golden.


  • You might need extra heavy cream based on the size of the eggs used
  • Xanthan gum will help to improve the texture but is optional to the recipe.
  • If desired, substitute the butter with coconut oil

6. Mixed fruit with Lemon dressing

bowls of mixed fruit

  • Calories per serving: 145


  • ½ teaspoon sugar
  • 2 tablespoons lemon juice
  • Dash pepper
  • 1/8 teaspoon onion powder
  • ¼ teaspoon ground mustard
  • 6 tablespoons olive oil
  • 1 cup fresh and sliced strawberries
  • 1 cup fresh cubed pineapple
  • 1 cup seedless watermelon balls
  • 1 cup peeled and sliced kiwifruit
  • 4-½ teaspoons of fresh basil, minced


  • Put the sugar, lemon juice, mustard, salt, pepper, and onion powder into a blender. Cover them and process for 5 seconds. While the mixture is processing, add oil gradually in a steady stream. Stir basil into the mix.
  • Combine the fruits in a large bowl and then drizzle with dressing and toss to coat. Refrigerate the mixture until serving.

7. Mediterranean Omelet

an Omelet ready for breakfast

This fluffy omelet will ideally give you a reason to get a move on for breakfast. To add some extra flair, put in some chopped fresh herbs like oregano, basil, or tarragon.

  • Calories per serving: 236


  • Dash pepper
  • 4 large eggs
  • 1/8 teaspoon salt
  • 1 tablespoon butter
  • ¼ cup water
  • 1 chopped, green onion
  • ¼ cup of goat cheese or crumbled feta
  • ¼ cup of tomato, chopped


Whisk eggs, salt, water, and pepper in a small bowl until fully blended.

Heat the butter in a nonstick skillet over medium-high heat. Add the egg mixture, which should essentially set immediately at edge.

While the eggs set, push the cooked parts towards the center, allowing the uncooked eggs to flow underneath.

When the egg thickens and there are no liquid parts, add tomato, cheese, and green onion on one side. Fold the omelet in half and then cut it into equal portions. Slide them onto plates.

8. Roasted Leeks with Eggs (Keto and Paleo Friendly)

leeks ready to be roasted

This culminated into a sheet of pan roasted green onions and leaks topped with toasted almonds, avocado vinaigrette, red pepper flakes, and eggs, which you can enjoy over arugula and baby spinach if desired.

  • Calories per serving: 419


  • 2 leeks
  • 2 tablespoons melted ghee (clarified butter)
  • 3 green onions
  • ¼ teaspoon grounded black pepper
  • ½ teaspoon sea salt

For the avocado vinaigrette

  • ¾ cup light olive oil
  • 1 ripe pitted, avocado flesh scooped from the skin
  • 1 juiced lemon
  • 2 eggs
  • ¼ cup of red wine vinegar
  • 1 teaspoon olive oil
  • 1/8 teaspoon red pepper flakes
  • Ground black pepper and salt to taste
  • ¼ cup toasted, sliced almonds


  • Preheat the oven to 200 degrees Celsius (400 degrees F)
  • Remove the bottom half inch and the green tops of the leeks. Cut the leeks into halves, lengthwise, and place them on a sheet pan, along with the green onions. Drizzle them with ghee and add pepper and salt to taste. Roast the mixture in the pre-heated oven until browned, for 15 to 20 minutes.
  • Now, prepare the vinaigrette by blending the avocado, lemon juice, ¾ cup of light olive oil, pepper, vinegar, and salt thoroughly into a food processor.
  • Heat the 1 teaspoon olive oil in a skillet on medium low heat. Break the eggs on either sides of the skillet and cook for 2 to 3 minutes until the whites are barely set with the yolks still runny.
  • Remove the onions and leeks from the oven and top it up with the eggs sunny-side up. Sprinkle red pepper flakes and almonds on top, and finish with a drizzle of the avocado vinaigrette.

9. Summer Breakfast Skillet

a low carb breakfast scramble

  • Calories per serving: 399

This culminates into a spicy chorizo, eggs, and veggies, for a breakfast that will keep you going all morning. In case you want something more handheld, feel free to turn them into tacos.


  • 1 medium sweet, chopped, red pepper
  • 1 medium sweet, chopped yellow pepper
  • ½ pound spicy pork sausage or fresh chorizo
  • 3 medium size tomatoes, chopped
  • 1 medium size onion, chopped
  • 2 minced garlic cloves
  • 2 chopped small zucchini
  • 4 large eggs
  • ¼ teaspoon salt
  • 1 teaspoon paprika
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • ½ cup cheddar cheese, shredded


  • Cook the chorizo, onion, and pepper in a large skillet over medium heat for 4 to 6 minutes, or until the chorizo has cooked through, breaking it into crumbles. Drain the mixture, and then stir in the zucchini, tomatoes, paprika, and garlic. Cover and cook for 5 to 7 minutes, ideally until the veggies are tender.
  • Using the back of a spoon, create four wells in the veggie mixture and break an egg into each. Sprinkle the eggs portions with pepper and salt. Cover and cook for 4 to 6 minutes, until the egg whites are set and the yolks start to harden. Don’t let them get hard.
  • Remove from heat and sprinkle with the cheddar cheese. Cover and let it stand for 5 minutes, until the cheese has melted.

10. Apple-Chicken Savory Sausage

sausages on the grill

  • Calories per serving: 92

These sausages are easy to make, healthy, taste great, and make an elegant dish for brunch. The recipe is also nicely versatile and can be doubled or tripled for a crowd. The sausage also freezes well whether cooked or raw.


  • 2 teaspoons of poultry seasoning
  • 1 large peeled, and diced tart apple
  • 1 teaspoon of salt
  • 1 pound of ground chicken
  • ¼ teaspoon pepper


Combine the poultry seasoning, apple, pepper, and salt in a large bowl. Crumble the chicken over the mixture and mix well. Shape them into 8 three-inch patties

Cook the patties in a large, greased heavy skillet over medium heat until they are no longer pink. Do 5 to 6 minutes on each side and drain if necessary.

11. Garlic Herb Mini Quiches

several mini quiches ready to eat

  • Calories per serving: 31 calories per mini quiche

If you’re looking for a fantastic way to impress guests, you’ve got it. The good thing about this one is that you only need 5 ingredients in total to make these taste quiches.


  • 2 large eggs
  • 6-1/2 ounces (1 package) reduced fat spreadable cheese
  • 2 tablespoons fresh minced parsley
  • 3 packages of 1.9 ounces each frozen phyllo tart shells (miniature)
  • ¼ cup of fat free milk
  • Minced chives (optional)


  • Beat the spreadable cheese, eggs, and milk in a small bowl. Place the tart shells on an ungreased baking sheet, filling each with 2 teaspoons of the mixture. Sprinkle them with parsley.
  • Bake them in the oven at 350 degrees F for 10 to 12 minutes, until the filling has been set and the shells are browned lightly. You can sprinkle them with chives if desired. Serve them warm.

12. Frittata Florentine

a low-carb Frittata

  • Calories per serving: 1 slice= 176 calories


  • 3 large eggs
  • ½ teaspoon of dried oregano
  • 6 large egg whites
  • ¼ teaspoon salt
  • 1 small, finely chopped onion
  • ¼ teaspoon garlic powder
  • ¼ teaspoons pepper
  • 2 chopped turkey bacon strips
  • 1 tablespoon pepper
  • ¼ cup sweet red pepper, finely chopped
  • 3 tablespoons of fresh basil leaves, thinly sliced
  • 1 cup of fresh baby spinach
  • ½ cup of part-skim mozzarella cheese, shredded


  • Preheat the skillet
  • Whisk the eggs, egg whites, salt, pepper, oregano, and garlic powder, in a small bowl.
  • In an oven-proof skillet, heat the oil over medium-high heat and add onion, red pepper, and bacon. Stir and cook for 4 to 5 minutes until the onion is tender. Lower the heat to medium-low. Top it with spinach.
  • Add the egg mixture. While they set, push the cooked portions towards the center, allowing the uncooked eggs to flow underneath. Cook the mixture until the eggs are almost thickened and then remove from heat. Sprinkle with basil, then cheese.

13. Fresh Corn Omelet

a corn omelette with tomato

  • Calories per serving: ½ omelet = 336 calories (without salsa)


  • 10 large eggs
  • 2 teaspoons butter and  2 separate tablespoons butter
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 1 cup fresh or frozen corn, thawed
  • Fresh salsa
  • 1/2 cup shredded cheddar cheese
  • 1/4 teaspoon pepper


  • Whisk the eggs, salt, water, and pepper in a small bowl until fully blended. Heat 2 teaspoons of butter in a large nonstick skillet over medium heat until tender. Add the corn and cook for 1 to 2 minutes until tender. Remove the mixture from pan.
  • Using the same pan, heat 1 tablespoon of butter over medium-high heat. Add half of the egg mixture, which should set immediately at the edges. While the eggs set, push the cooked parts to the center, while you let the uncooked eggs flow underneath. When no liquid remains, spoon half of the corn on one side and then sprinkle with the cheese. Fold the omelet at the center and cut in half. Slide each of the half onto the plate.
  • Repeat the process with the remaining butter, filling, and egg mixture. Serve them with salsa.

14. Apple Cart Wheels

a barrel of fall apples

  • Calories: 50 each


  • 1-1/2 teaspoons of honey
  • ¼ cup of peanut butter
  • 2 tablespoons raisins
  • ½ cup miniature chocolate chips (semisweet)
  • 4 medium sized red apples, unpeeled, cored


  • Combine the peanut butter and honey in a small bowl, and then fold in the raisins and chocolate chips
  • Fill the centers of each apple piece with the peanut butter mixture, and then refrigerate for at least an hour. Cut them into ¼ inch rings.

15. Crunchy Apple Peanut Butter Dip

peanut butter and apples


  • 1 cup peanut butter, creamy
  • 1 tablespoon brown sugar
  • 1/2 cup unsalted peanuts, chopped
  • 8 ounces of low-fat cream cheese, spreadable
  • Apple slices
  • 1/4 cup milk, fat-free
  • 1 teaspoon of vanilla extract


Beat the cheese, peanut butter, vanilla extract, milk, sugar, together until blended. Stir in the peanut butter and serve with the apple slices.


We hope you enjoy this small sampling of some of our favorite low-carb breakfast options. Each one offers something fun and unique, and can help you stay on track with your low-carb diet plan.

Find some more recipes with our resources listed below.

Additional Resources