Breakfast food is amazing. Whether you eat it for the meal it’s intended for or sneak in any opportunity you can to eat pancakes for dinner, it’s hard to mess up breakfast. Unfortunately, many breakfast recipes are loaded with carbs. Not to mention your favorite toppings, like syrup and whipped cream, add even more sugar to your palette (and your waistline). It’s time to revolutionize breakfast — and make it healthier at the same time. Are you looking for low carb breakfast recipes you can count on? Look no further.
Whether you are trying to lose weight, cut back on your sugar intake, or finally get your blood sugar under control, breakfast is the ideal place to start.
What are the benefits of a low carb breakfast?
Low carb foods either don’t contain carbs at all (such as meat) or contain large amounts of fiber without copious servings of sugar (like vegetables). The more you can incorporate foods like these into your diet — especially your breakfast — the healthier you will become.
Researchers can’t seem to agree on whether or not following a low carb diet is effective for long-term weight loss in every human being. However, cutting refined carbohydrates like added sugars from your diet can significantly improve your health in both the short- and long-term.
Let’s look at some breakfast recipes that will stabilize your blood sugar, keep you full all morning, and restore your love for the most important meal of the day.
1. Low-carb breakfast vegetable frittata
Have you ever struggled to cram more servings of vegetables into your day? A frittata is one of the easiest recipes to make this delicious dream come true. Vegetables are bursting with fiber yet still low in net carbs, so this broccoli and spinach masterpiece will serve you well.
Broccoli, Spinach, Tomato, and Red Pepper Frittata (makes 4 servings)
Prep time: 25 minutes
- 8 eggs
- 1/4 cup whole milk
- 1/4 cup red peppers, chopped
- 1/2 cup cheddar cheese, shredded or grated
- Black pepper to taste
- 2 tablespoons butter
- 1 cup broccoli, steamed and chopped
- 1 cup spinach
- 6 cherry tomatoes, halved
In a large mixing bowl, whisk together eggs and milk until fully combined. Stir in chopped red peppers, cheddar cheese, and black pepper.
In a cast iron skillet, melt butter. As butter melts, preheat oven to 350 degrees F.
Heat chopped broccoli and spinach in the skillet until soft.
Remove skillet from heat, pour in egg and red pepper mixture and top with cherry tomatoes.
Bake frittata in oven 15 to 20 minutes, or until middle of the frittata is solid.
Remove frittata from oven, let cool, slice, and serve with hot sauce (optional).
2. Low-carb muffins made with cottage cheese
We bet you have never thought of cottage cheese a replacement for flour. This unique baking ingredient will give your breakfast muffins a texture and taste you won’t have to resist.
Flourless Egg and Cottage Cheese Breakfast Muffins (makes 24 small muffins)
Prep time: 40 minutes
- 10 eggs
- Salt and pepper to taste
- 1/8 teaspoon garlic powder
- Hot sauce to taste (optional)
- 2 cups full-fat cottage cheese
- 3/4 cup Colby Jack cheese
- 2 cups fresh spinach, chopped
- 1 cup ham, diced
- 2 jalapeño peppers, diced (you can use a milder pepper if desired)
Preheat oven to 300 degrees F. Line two muffin pans with foil cups. Spray each cup with oil to prevent sticking.
In a large mixing bowl, whisk together eggs, salt, pepper, garlic powder, and hot sauce of choice (optional).
Add in cottage cheese, spinach, ham, Colby Jack cheese, and peppers.
Using a 1/4 measuring cup, scoop egg and cottage cheese mixture into oiled muffin tins. Bake muffins for about 30 minutes. Let cool before serving.
3. Avocado with eggs
Do you love eggs? Are you still obsessed with avocado? This recipe combines the two and bakes them into one of the most delicious creations you’ve never tasted.
Baked Avocado and Eggs (makes 6 servings)
Prep time: 25 minutes
- 3 avocados, halved and seeded
- 6 eggs
- Salt and pepper to taste
- 2 tablespoons fresh chives, chopped (optional)
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
Create a small well in the center of each avocado half. To do this, use a spoon to scoop out two tablespoons of flesh from each avocado half.
Making sure to keep the yolks intact as you go, carefully crack 1 egg into each small well. Season each egg yolk with salt and pepper, if desired.
Transfer avocado halves to parchment paper on top of baking sheet. Slide into the oven and bake about 15 minutes, or until each egg white sets but the yolks still appear runny.
Remove from oven, garnish with chives (if desired) and serve immediately.
4. A flourless breakfast pizza
Whoever said you couldn’t have pizza for breakfast lied to your face. Shame on them.
Cauliflower Breakfast Pizza (makes 4 servings)
Prep time: 1 hour
- 12 ounces riced cauliflower
- 1 cup mozzarella cheese, shredded
- 5 large eggs
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups cheddar cheese, shredded
- 4 sausage links, sliced
- 1 avocado, sliced
- 1/4 cup fresh tomatoes, chopped
- Fresh herbs of your choosing (optional)
In a large microwave safe bowl, place riced cauliflower head and cover with plastic wrap. Microwave cauliflower on high for 10 minutes.
While cauliflower cooks, line a sieve with a tea towel and place it over a bowl. Carefully transfer cooked cauliflower to the lined sieve and let cool.
Preheat the oven to 400 degrees F. Grease a cast-iron skillet while you wait.
Using the tea towel, squeeze as much liquid out of the cauliflower as possible. Then, place the dry cauliflower to a different bowl. Add in mozzarella, 1 large egg (save the rest for later), garlic, salt, and pepper. Stir all ingredients together until combined.
Transfer to the greased cast iron skillet, firmly and evenly pressing it into the bottom to create a crust. Bake 20 minutes, or until its edges are golden brown and its middle feels firm.