Breakfast keto recipes from Allrecipes

Keto breakfast foods - recipes (external)

name	category	ingredients	Prep and cook time	servings	yield	calories	Net carbs	directions
Western Omelet	breakfast-and-brunch	2 teaspoons butter, divided ; ⅓ cup sliced fresh mushrooms (Optional); ¼ cup chopped green bell pepper ; 2 green onions, sliced on the bias ; ¼ cup cooked ham strips ; salt and ground black pepper to taste ; 2 eggs	20 mins	1	1 omelet	319.9	3.9	Melt 1 teaspoon butter in a small skillet over medium heat. Add mushrooms, bell pepper, and green onions; cook until tender, about 5 minutes. Stir in ham until heated through, about 1 minute. Season with salt and pepper. Set filling mixture aside in a small bowl and keep warm. Beat eggs together in a bowl; season with salt and pepper. Heat the same skillet over medium-high heat. Add remaining 1 teaspoon butter; heat until foaming. Pour in eggs and cook for 30 seconds. Lift the edges of the omelet so that the uncooked egg runs under the cooked edges and comes into contact with the hot skillet. Shake and tilt the skillet to move the uncooked egg. Repeat until the top is set but still moist and soft, about 2 minutes. Spread the filling over one side of the omelet. Fold the other half over the filling and slide omelet onto a plate.
Microwave Frittata for One	breakfast-and-brunch	1 serving cooking spray ; 2 large eggs ; 1 tablespoon pesto ; 2 tablespoons ricotta cheese ; 2 tablespoons freshly grated Parmesan cheese ; freshly ground black pepper to taste ; 1 tablespoon chopped green onion, or to taste	10 mins	1	1 serving	313	4	Spray a large coffee mug with cooking spray. Whisk eggs, pesto, ricotta cheese, Parmesan cheese, and pepper together in a small bowl. Pour frittata mixture into coffee mug. Cook the frittata in a microwave oven for 1 minute and 30 seconds, stirring at thirty-second intervals (you will stir twice). Invert cooked frittata onto a plate or eat it right out of the coffee mug. Garnish with green onions.
Poached Eggs Mytilene	breakfast-and-brunch	½ medium lemon, juiced ; 1 tablespoon extra-virgin olive oil ; 1 ½ cups water ; 1 ½ tablespoons white vinegar ; 2 large eggs ; 1 pinch salt and ground black pepper to taste	20 mins	1	2 eggs	274.9	3.8	Combine lemon juice and oil in a small serving bowl; whisk to combine. Add water and vinegar to a medium saute pan or small saucepan and bring to a slow boil. Reduce the heat to medium-low. Crack 1 egg into a small bowl, being careful not to break the yolk. Gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining egg. Cook eggs until the whites are firm and the yolks are lightly cooked outside, but liquid inside, 2 to 3 minutes. Remove the eggs from the water with a slotted spoon, and place into a serving bowl. Break the yolks with a fork and drizzle with lemon juice mixture. Stir yolks twice; season with salt and pepper.
Jason's Salmon Florentine	breakfast-and-brunch	1 pound salmon fillet ; olive oil cooking spray ; sea salt and ground black pepper to taste ; 1 teaspoon dried basil ; 2 ½ tablespoons crushed garlic, divided ; ¼ cup heavy cream ; 25 leaves fresh spinach, or more to taste, divided ; ½ teaspoon salt ; ½ teaspoon ground black pepper ; ¼ teaspoon cayenne pepper ; ¼ cup shredded mozzarella cheese	25 mins	4	4 servings	251.6	2.2	Preheat the oven to 400 degrees F (200 degrees C). Spray salmon with olive oil and place in a baking dish. Season with sea salt, black pepper, basil, and 1 1/2 tablespoons crushed garlic. Combine cream, 12 spinach leaves, remaining crushed garlic, salt, black pepper, and cayenne pepper in a food processor. Blend until smooth and pour mixture over salmon in the baking dish. Cover with remaining spinach leaves and shredded mozzarella cheese. Bake in the preheated oven until cheese is melted and salmon flakes easily with a fork, 15 to 20 minutes.
Mom's Kimchi Egg	breakfast-and-brunch	2 tablespoons vegetable oil ; 1 cup kimchi, or to taste ; 2 large eggs, beaten	10 mins	2	2 eggs	207.5	2.6	Heat oil in a skillet or wok over medium heat. Cook kimchi in hot oil until softened, about 2 minutes; add eggs. Cook and stir eggs and kimchi together until the eggs are set, 2 to 3 minutes.
Keto Breakfast Coffee	breakfast-and-brunch	1 egg ; 2 tablespoons virgin coconut oil ; 1 tablespoon butter ; 2 cups hot coffee ; 1 pinch ground cinnamon	5 mins	2	2 1/2 cups (with froth)	207.5	0.3	Place egg, coconut oil, and butter in a blender. Add hot coffee; blend on low until combined, about 1 minute. Pour into a coffee cup and sprinkle cinnamon on top of the froth.
Italian Asparagus and Mushroom Frittata	breakfast-and-brunch	2 tablespoons extra-virgin olive oil ; 1 clove garlic, peeled ; ½ bunch asparagus, trimmed and cut into 1-inch pieces ; 1 (9 ounce) package sliced fresh mushrooms ; salt and freshly ground black pepper to taste ; ⅓ cup dry white wine ; 4 eggs ; ⅓ cup milk ; 3 tablespoons freshly grated Parmesan cheese, divided ; 1 tablespoon chopped fresh parsley	40 mins	4	4 servings	193.7	4.8	Preheat the oven to 350 degrees F (175 degrees C). Heat oil in an oven-safe skillet over medium heat and cook garlic until it starts to sizzle, about 1 minute. Add asparagus and mushrooms and cook until softened, 4 to 5 minutes. Season with salt and pour in white wine. Discard garlic. Mix eggs, milk, 2 tablespoons Parmesan cheese, parsley, salt, and pepper in a bowl. Pour into the skillet over the asparagus and mushrooms.; stir gently. Cook until eggs start to set, about 3 minutes. Sprinkle with remaining 1 tablespoon Parmesan cheese and transfer to the oven. Bake in the preheated oven until frittata has risen and is set, about 20 minutes. Cool slightly before serving.
Broccoli-Cheddar Frittata	breakfast-and-brunch	7 large eggs ; ¼ cup heavy cream ; 1 teaspoon smoked paprika ; salt and freshly ground black pepper to taste ; 2 tablespoons unsalted butter ; ½ cup chopped onion ; 1 ½ cups chopped fresh broccoli ; 1 cup frozen diced hash brown potatoes, thawed ; 1 cup shredded Cheddar cheese ; 4 slices bacon, cooked and crumbled	40 mins	8	8 servings	179.4	5.2	Position a rack in the center of the oven and preheat the oven to 400 degrees F (200 degrees C). Whisk eggs, cream, smoked paprika, salt, and pepper together in a bowl. Set aside. Melt butter in a 12-inch nonstick, oven-proof skillet over medium-high heat until bubbly. Add chopped onion and cook until softened, 1 to 2 minutes. Add chopped broccoli and cook, stirring occasionally, about 2 minutes. Add potatoes and cook, stirring occasionally, about 2 minutes. Lightly season vegetables with additional salt and pepper. Gently pat the vegetables into an even layer with the back of a spatula or spoon and turn off the heat. Sprinkle cheese over the vegetables, followed by bacon. Pour the egg mixture into the skillet and gently shake to eliminate any holes around the vegetables. Let the residual heat cook the eggs slightly, about 2 minutes. Bake in the preheated oven for 8 to 10 minutes. Check for doneness by using a knife to cut the center slightly. Eggs should not be runny enough to fill the cut. Allow to cool in the skillet for 5 minutes before serving.
Keto-Friendly Granola	breakfast-and-brunch	2 cups pecans ; 1 cup walnuts ; ¾ cup shredded unsweetened coconut ; ¼ cup sliced almonds ; 1 egg white, beaten ; 2 teaspoons stevia powder ; ½ teaspoon pink Himalayan salt	30 mins	16	16 servings	173.2	1.8	Preheat the oven to 350 degrees F (175 degrees C). Line a half sheet pan with parchment paper or use a Silpat® mat. Combine pecans, walnuts, almonds, and coconut a in large bowl. Pour egg white over the nuts and mix to coat nuts evenly. Sprinkle with stevia and salt. Mix again. Spread nuts out evenly in the prepared pan in one layer. Bake in the preheated oven for 20 minutes, watching closely to ensure coconut doesn't burn. Cool completely on the sheet pan. Transfer into airtight containers.
Savory Ricotta Tart	breakfast-and-brunch	1 tablespoon olive oil, or as needed ; ½ cup panko bread crumbs ; 1 tablespoon olive oil, or as needed ; 1 tablespoon finely grated Parmigiano-Reggiano cheese ; 2 large eggs ; ¼ cup chopped fresh basil ; 1 tablespoon chopped fresh flat-leaf parsley ; ½ teaspoon salt ; ¼ teaspoon freshly ground black pepper ; 1 pinch cayenne pepper, or to taste ; 1 pinch ground nutmeg ; 1 ½ cups ricotta cheese ; 1 ounce finely grated Parmigiano-Reggiano cheese ; 2 tablespoons finely grated Parmigiano-Reggiano cheese, or to taste ; 1 tablespoon olive oil, or to taste	1 hr 15 mins	6	1 tart	139.3	6.8	Preheat oven to 325 degrees F (165 degrees C). Brush the bottom of a springform pan with 1 tablespoon olive oil. Cook and stir bread crumbs and 1 tablespoon olive oil together in a skillet over medium heat until breadcrumbs are light golden, 1 to 2 minutes. Stir 1 tablespoon Parmigiano-Reggiano cheese into breadcrumbs; cook and stir until golden brown and toasted, about 1 minute more. Spread breadcrumbs out into the bottom of the prepared springform pan. Beat eggs in a bowl with a whisk until pale yellow, thick, and frothy. Add basil, parsley, salt, black pepper, cayenne pepper, and nutmeg; stir to combine. Whisk ricotta cheese and 1 ounce Parmigiano-Reggiano cheese into egg mixture. Drop cheese mixture by spoonfuls into the prepared springform pan and spread it evenly over breadcrumbs. Gently tap the pan against a work surface to settle the cheese layer. Sprinkle 2 tablespoons Parmigiano-Reggiano cheese and drizzle 1 tablespoon olive oil over the top. Bake in the preheated oven until set, 20 to 25 minutes. Run a paring knife around the side to release tart from springform pan. Cool in the pan until cool enough to handle; remove springform pan ring. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with a wire rack. Place tart on prepared baking sheet and bake in the preheated broiler until golden brown, 2 to 3 minutes.
Microwave Scrambled Eggs	breakfast-and-brunch	cooking spray ; 8 eggs ; salt and ground black pepper to taste	5 mins	4	4 servings	126.4	0.7	Spray a large glass bowl with cooking spray. Crack 1 egg into a small ramekin and then pour into the bowl. Whisk egg. Repeat with remaining eggs, whisking well after each addition. Cook eggs in a microwave oven for 30 seconds; remove from oven and stir. Continue cooking in 30-second intervals, stirring after each, until eggs are almost set, about 3 minutes total. Season with salt and pepper.
Low-Carb Keto Breakfast Muffins	breakfast-and-brunch	4 slices bacon, cooked and chopped ; 4 eggs ; ½ cup salsa (such as Pace®) ; ½ cup almond flour	50 mins	8	8 muffins	109.8	1.8	Preheat the oven to 350 degrees F (175 degrees C). Grease 8 muffin cups with cooking spray. Blend bacon, eggs, salsa, and almond flour together in a blender on medium speed until thoroughly combined, about 30 seconds. Pour mixture into prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Let cool 10 minutes before serving.
Sous Vide Egg Bites	breakfast-and-brunch	6 large eggs ; ½ cup cottage cheese ; 2 tablespoons heavy cream ; ½ teaspoon salt ; 6 (4-ounce) mason jars ; cooking spray	1 hr 10 mins	6	6 servings	108.3	1	Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (77 degrees C) according to manufacturer's directions. Combine eggs, cottage cheese, heavy cream, and salt in a blender; mix until thoroughly blended, 15 to 20 seconds. Spray mason jars with cooking spray. Divide egg mixture between each jar. Screw on the lids until just barely tightened. Do not over-tighten as the jars can burst in the hot water. Submerge mason jars into the water bath and set timer for 55 minutes. When timer is up, remove jars to a cooling rack. If serving immediately, run a knife along the outer edge and invert onto a plate; you can also eat directly from the jar. Let any remaining jars cool, then refrigerate for up to 1 week.
Gluten-Free Coconut Protein Pancakes	breakfast-and-brunch	¼ cup coconut flour ; 1 scoop gluten-free protein powder (such as GNC Pro Performance® Isolate) ; 2 large eggs ; ½ cup 2% milk, or more to taste ; ¼ cup unsweetened coconut flakes ; ¼ cup miniature chocolate chips, or more to taste ; olive oil cooking spray ; 1 banana, sliced ; 1 teaspoon honey, or more to taste	21 mins	8	8 pancakes	100.4	8.7	Combine coconut flour and protein powder in a bowl. Whisk in eggs. Add milk, 1/4 cup at a time, mixing thoroughly, until batter is not too thick or too runny. Sprinkle batter with coconut flakes and chocolate chips; mix well. Grease a skillet with olive oil spray and place over medium-high heat. Fry banana slices until golden brown, about 3 minutes. Flip banana slices, add a drop of honey onto each one, and cook until caramelized, about 3 minutes. Transfer banana slices to a plate, keeping 3 in the skillet. Drop a large spoonful of batter over the banana slices in the same skillet. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining banana slices and batter.
Air Fryer Turkey Breakfast Sausage Links	breakfast-and-brunch	1 (9.6 ounce) package turkey breakfast sausage links	15 mins	6	6 servings	74	0	Preheat the air fryer to 350 degrees F (175 degrees C). Place all 12 links in a single layer in the basket of the air fryer. Cook for 6 minutes.
Flourless Crepe Tortillas	breakfast-and-brunch	2 tablespoons water ; 2 teaspoons ghee (clarified butter), melted ; 4 eggs ; ½ cup tapioca flour ; 2 teaspoons coconut flour ; 1 pinch sea salt	11 mins	9	9 8-inch tortillas	70.5	6.9	Mix water and ghee together in a bowl; beat in eggs until mixture is frothy. Add tapioca flour, coconut flour, and sea salt; whisk until batter is smooth. Heat an 8-inch nonstick skillet over medium-low heat. Spoon 2 tablespoons batter into the hot skillet, swirling the skillet to cover the bottom evenly. Cook for about 30 seconds; flip and cook other side for 30 seconds. Transfer to a plate and repeat with remaining batter.
Foolproof Poached Eggs	breakfast-and-brunch	4 organic eggs ; 2 teaspoons white vinegar ; salt and ground black pepper to taste ; 1 pinch dried dill, or to taste	15 mins	4	4 eggs	63.6	0.5	Fill a large saucepan with 2 to 3 inches of water and bring to a simmer. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small cup. Place cup near the surface of the hot water and gently drop egg into the water. Repeat with remaining eggs. Turn off heat, cover, and let sit until whites are set, 4 minutes. Lift eggs out of pan with a slotted spoon. Season with salt, pepper, and dill.
French Toast Sticks	breakfast-and-brunch	2 large eggs ; ½ cup powdered sugar ; ¼ cup milk ; 2 tablespoons maple syrup ; 1 teaspoon brown sugar ; ¼ teaspoon ground cinnamon ; 6 slices white bread, cut into thirds ; nonstick cooking spray	20 mins	18	18 sticks	52.3	9.5	Mix eggs, powdered sugar, milk, maple syrup, brown sugar, and cinnamon together in a bowl with a fork until well blended. Dip each bread stick into the egg mixture. Coat a skillet with nonstick spray and heat over medium heat. Place sticks in the hot skillet and cook until brown, 2 to 3 minutes; turn over and cook until browned on other side, 2 to 3 minutes more. Repeat with the second batch.