18 Delicious Keto Egg Recipes for Breakfast

Wake up to a world where breakfast is both delicious and keto-friendly! Whether you’re rushing out the door or savoring a slow morning, our roundup of 18 Delicious Keto Egg Recipes promises to start your day right. From fluffy omelets to savory bakes, these dishes are sure to satisfy your cravings while keeping carbs in check. Dive in and discover your next breakfast favorite!

Keto Scrambled Eggs with Avocado

Elevate your morning routine with this sumptuous Keto Scrambled Eggs with Avocado, a dish that marries the creamy richness of avocado with the fluffy, delicate texture of perfectly scrambled eggs. It’s a harmonious blend of flavors that promises to start your day on a high note.

Ingredients

• 4 large eggs (I find room temperature eggs blend more smoothly)
• 1 ripe avocado, diced (look for one that yields slightly to pressure)
• 2 tbsp unsalted butter (for that rich, velvety texture)
• 1/4 tsp sea salt (a pinch more if you’re like me and love a savory kick)
• 1/8 tsp freshly ground black pepper (freshly ground makes all the difference)
• 1 tbsp fresh chives, finely chopped (for a bright, oniony finish)

Instructions

1. In a medium bowl, gently whisk the eggs until the yolks and whites are just combined—overwhisking can make the eggs tough.
2. Heat a non-stick skillet over medium-low heat (about 275°F) and add the butter, allowing it to melt without browning.
3. Pour the eggs into the skillet. Let them sit undisturbed for 20 seconds, then slowly drag a spatula across the pan to form large, soft curds.
4. Continue to cook, stirring occasionally, until the eggs are softly set and slightly runny in places, about 3-4 minutes—remember, they’ll continue to cook off the heat.
5. Remove the skillet from the heat and gently fold in the diced avocado, salt, and pepper, allowing the residual heat to warm the avocado.
6. Sprinkle with fresh chives for a pop of color and flavor before serving.

Creamy and luxurious, this dish offers a delightful contrast between the soft, pillowy eggs and the buttery chunks of avocado. Serve it on a warm plate with a side of crispy bacon for a breakfast that feels indulgent yet remains beautifully simple.

Keto Egg Muffins with Spinach and Feta

Hearty and effortlessly chic, these Keto Egg Muffins with Spinach and Feta are a testament to the beauty of simplicity in the kitchen. Perfect for a leisurely brunch or a quick, protein-packed breakfast, they marry the earthy depth of spinach with the tangy punch of feta, all cradled in a fluffy egg base.

Ingredients

• 6 large eggs (I find room temperature eggs blend more smoothly)
• 1 cup fresh spinach, finely chopped (packed tightly for maximum flavor)
• 1/2 cup feta cheese, crumbled (the saltiness of feta is perfect here)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/4 tsp sea salt (just enough to enhance the natural flavors)
• 1/4 tsp black pepper, freshly ground (for a subtle kick)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 6-cup muffin tin with extra virgin olive oil to ensure easy release.
2. In a large bowl, whisk the eggs until the yolks and whites are fully incorporated, creating a uniform, pale yellow mixture.
3. Add the finely chopped spinach, crumbled feta, sea salt, and black pepper to the eggs, stirring gently to distribute the ingredients evenly.
4. Divide the egg mixture evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
5. Bake for 20-25 minutes, or until the muffins are set and the tops are lightly golden. A toothpick inserted in the center should come out clean.
6. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. This resting time helps them firm up perfectly.

Unmistakably fluffy with a delightful contrast between the creamy feta and the tender spinach, these muffins are a joy to behold. Serve them warm with a drizzle of olive oil or alongside a crisp arugula salad for a meal that feels both indulgent and wholesome.

Keto Deviled Eggs with Bacon

Nothing elevates a gathering quite like the timeless appeal of deviled eggs, and our Keto Deviled Eggs with Bacon twist on the classic is no exception. Nestled atop a platter, these creamy, savory bites are a testament to the art of simple yet sophisticated entertaining.

Ingredients

• 6 large eggs (I find room temperature eggs peel more easily)
• 1/4 cup mayonnaise (Duke’s is my go-to for its rich flavor)
• 1 tsp Dijon mustard (for a subtle tang)
• 1/2 tsp apple cider vinegar (a splash brightens the filling)
• Salt and pepper (to season perfectly)
• 2 strips bacon, cooked crisp and crumbled (because everything’s better with bacon)
• Paprika (for a smoky garnish)

Instructions

1. Place eggs in a single layer in a saucepan and cover with water by 1 inch. Bring to a boil over high heat, then cover and remove from heat. Let stand for 12 minutes for perfectly hard-boiled eggs.
2. Transfer eggs to an ice bath for 5 minutes to stop the cooking process. This step ensures easy peeling and a bright yellow yolk.
3. Peel eggs carefully under cool running water to remove shells smoothly without damaging the whites.
4. Slice eggs in half lengthwise. Gently remove yolks and place them in a medium bowl.
5. Mash yolks with a fork until fine. Add mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Mix until smooth and creamy.
6. Spoon or pipe the yolk mixture back into the egg white halves. For a professional touch, use a piping bag with a star tip.
7. Sprinkle each egg with crumbled bacon and a dusting of paprika for color and flavor.

Lusciously creamy with a satisfying crunch from the bacon, these keto deviled eggs are a harmonious blend of textures and flavors. Serve them on a slate board for a rustic yet refined presentation that’s sure to impress.

Keto Fried Eggs with Mushrooms

Elevate your morning routine with this simple yet sophisticated dish that combines the earthy depth of mushrooms with the rich, buttery goodness of perfectly fried eggs, all while keeping it keto-friendly.

Ingredients

• 2 large eggs (I find room temperature eggs blend more seamlessly with the mushrooms)
• 1 cup sliced cremini mushrooms (their nutty flavor is unmatched)
• 2 tbsp unsalted butter (for that golden, crispy edge)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• Salt and freshly ground black pepper (to season)
• 1 tbsp chopped fresh parsley (for a bright finish)

Instructions

1. Heat a medium skillet over medium heat and add the olive oil and butter, allowing the butter to melt without browning, about 1 minute.
2. Add the sliced mushrooms to the skillet, seasoning lightly with salt and pepper. Cook, stirring occasionally, until the mushrooms are golden and have released their moisture, about 5 minutes.
3. Push the mushrooms to the side of the skillet, creating space for the eggs. Crack the eggs into the skillet, being careful not to break the yolks.
4. Season the eggs with a pinch of salt and pepper. Cover the skillet with a lid and cook until the egg whites are set but the yolks are still runny, about 3 minutes. Tip: For firmer yolks, cook an additional minute.
5. Sprinkle the chopped parsley over the eggs and mushrooms. Tip: A sprinkle of grated Parmesan adds a nice umami kick if you’re feeling adventurous.
6. Using a spatula, carefully transfer the eggs and mushrooms to a plate. Serve immediately. Tip: For an extra layer of flavor, drizzle with a bit of truffle oil before serving.

The dish presents a delightful contrast between the creamy yolks and the savory, slightly crisp mushrooms, making it a perfect start to any day. Consider serving it atop a slice of toasted keto bread for added texture.

Keto Egg Salad with Mayonnaise

Whisking together simplicity and sophistication, this Keto Egg Salad with Mayonnaise is a creamy, dreamy dish that promises to delight with every bite. Perfect for those seeking a low-carb option without sacrificing flavor, it’s a testament to how classic comfort can meet modern dietary needs.

Ingredients

• 6 large eggs (I find room temperature eggs blend more smoothly)
• 1/2 cup mayonnaise (opt for full-fat for that rich, velvety texture)
• 1 tbsp Dijon mustard (adds a subtle tang that elevates the dish)
• 1/4 cup finely chopped celery (for a refreshing crunch)
• 1 tbsp fresh dill, chopped (because fresh herbs make all the difference)
• Salt and pepper to taste (I like a generous pinch of sea salt for depth)

Instructions

1. Place the eggs in a single layer in a saucepan and cover with water by 1 inch. Bring to a boil over high heat, then cover and remove from heat. Let stand for 12 minutes for perfectly hard-boiled eggs.
2. Transfer the eggs to an ice bath for 5 minutes to cool. This step ensures easy peeling and stops the cooking process.
3. Peel the eggs and chop them into small, even pieces. For a smoother salad, you can mash them slightly with a fork.
4. In a large bowl, combine the chopped eggs, mayonnaise, Dijon mustard, celery, and dill. Gently fold the ingredients together until well mixed.
5. Season with salt and pepper, adjusting to your preference. A tip: taste as you go to achieve the perfect balance.
6. Chill the salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully.

Creating a dish that’s both nourishing and indulgent, this Keto Egg Salad with Mayonnaise boasts a creamy texture punctuated by the crispness of celery and the freshness of dill. Serve it atop a bed of leafy greens for a light lunch or scoop it into avocado halves for an elegant, nutrient-packed appetizer.

Keto Omelette with Cheese and Herbs

Just when you thought your morning routine couldn’t get any more delightful, this Keto Omelette with Cheese and Herbs comes along to prove otherwise. A harmonious blend of fluffy eggs, melted cheese, and fresh herbs, it’s a dish that promises to elevate your breakfast game with minimal effort.

Ingredients

• 3 large eggs (I prefer room temp eggs here for a fluffier omelette)
• 1/4 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 1 tbsp unsalted butter (extra virgin olive oil is my go-to, but butter adds richness)
• 1 tbsp chopped fresh chives (for a subtle oniony flavor)
• 1 tbsp chopped fresh parsley (adds a bright, herby freshness)
• Salt and pepper to taste (I like a generous pinch of each)

Instructions

1. In a medium bowl, whisk the eggs until fully blended and slightly frothy, about 30 seconds. Tip: A fork works great here for incorporating air.
2. Heat a non-stick skillet over medium-low heat and add the butter, swirling to coat the pan evenly. Tip: Keeping the heat low prevents the eggs from browning too quickly.
3. Pour the whisked eggs into the skillet, tilting to spread them evenly. Let cook undisturbed for 1 minute.
4. Sprinkle the shredded cheddar cheese, chives, and parsley evenly over one half of the omelette. Tip: Adding the herbs now ensures they’re evenly distributed and retain their flavor.
5. Using a spatula, gently fold the other half of the omelette over the filling. Cook for another 30 seconds to melt the cheese.
6. Slide the omelette onto a plate, season with salt and pepper, and serve immediately. Tip: A quick grind of black pepper on top adds a nice aroma and slight heat.

Golden and slightly crisp on the outside, this omelette is irresistibly soft and cheesy inside, with the herbs providing a fresh contrast. For an extra touch, serve with a side of avocado or a light salad to round out the meal.

Keto Poached Eggs with Hollandaise Sauce

On a quiet morning, when the light streams gently through the kitchen window, there’s nothing quite like the delicate indulgence of Keto Poached Eggs with Hollandaise Sauce. This dish, with its velvety textures and rich flavors, is a testament to the art of simple, yet sophisticated cooking.

Ingredients

• 4 large eggs (I find room temperature eggs poach more evenly)
• 1/2 cup unsalted butter (for that rich, creamy hollandaise)
• 2 tbsp lemon juice (freshly squeezed, to brighten the sauce)
• 1 tbsp water (just a splash to help emulsify)
• 1/4 tsp salt (to enhance all the flavors)
• A pinch of cayenne pepper (for a subtle kick)

Instructions

1. Fill a medium saucepan with 3 inches of water and bring to a gentle simmer over medium heat—look for small bubbles, not a rolling boil.
2. Crack one egg into a small bowl, then gently slide it into the simmering water. Repeat with the remaining eggs, cooking no more than two at a time for even results.
3. Poach the eggs for 3-4 minutes, until the whites are set but the yolks remain runny. Use a slotted spoon to transfer them to a warm plate.
4. In a small saucepan over low heat, melt the butter until just liquid, being careful not to let it brown.
5. In a blender, combine the lemon juice, water, salt, and cayenne. With the blender running, slowly drizzle in the melted butter until the sauce is thick and emulsified.
6. Drizzle the hollandaise sauce over the poached eggs, seasoning lightly with additional salt if desired.

How the creamy hollandaise clings to the perfectly poached eggs is nothing short of culinary magic. Serve this dish atop a slice of toasted keto bread for a satisfying crunch, or alongside sautéed spinach for a pop of color and nutrition.

Keto Baked Eggs in Avocado

Finesse meets simplicity in this Keto Baked Eggs in Avocado recipe, a dish that effortlessly combines the creamy richness of avocado with the wholesome goodness of eggs, baked to perfection. It’s a testament to how minimal ingredients can yield maximum flavor, making it an ideal choice for a nutritious breakfast or a light, satisfying lunch.

Ingredients

• 2 ripe avocados, halved and pitted (look for ones that yield slightly to pressure for the perfect texture)
• 4 large eggs (I find room temperature eggs blend more seamlessly with the avocado)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes and health benefits)
• Salt and pepper to taste (a pinch of flaky sea salt at the end elevates the dish)
• 1 tbsp chopped chives (for a fresh, oniony crunch)

Instructions

1. Preheat your oven to 425°F (218°C) to ensure it’s perfectly heated for baking.
2. Scoop out a small amount of avocado from the center of each half to make room for the egg, saving the scooped avocado for another use.
3. Drizzle the avocado halves with extra virgin olive oil, ensuring they’re lightly coated to prevent sticking.
4. Gently crack an egg into each avocado half, taking care not to break the yolk.
5. Season each with a pinch of salt and pepper, adjusting according to your preference.
6. Bake in the preheated oven for 15-18 minutes, or until the egg whites are set but the yolks are still slightly runny.
7. Sprinkle with chopped chives immediately after removing from the oven for a burst of color and flavor.

Every bite of this Keto Baked Eggs in Avocado offers a delightful contrast between the warm, soft egg and the cool, buttery avocado. Serve it atop a slice of toasted keto bread for added texture, or alongside a crisp salad for a complete meal.

Keto Egg Drop Soup

Few dishes offer the comforting embrace of a well-made soup, and our Keto Egg Drop Soup is no exception. With its silky ribbons of egg floating in a savory, aromatic broth, it’s a low-carb delight that doesn’t skimp on flavor or sophistication.

Ingredients

• 4 cups chicken broth (homemade or high-quality store-bought for the best flavor)
• 2 large eggs (I find room temperature eggs blend more smoothly into the soup)
• 1 tbsp coconut aminos (a soy-free alternative that adds a subtle sweetness)
• 1/2 tsp sesame oil (just a dash elevates the entire dish)
• 1/4 tsp ground ginger (for a warm, spicy note)
• Salt to taste (I prefer Himalayan pink salt for its mineral content)

Instructions

1. In a medium saucepan, bring the chicken broth to a gentle boil over medium-high heat.
2. While waiting for the broth to boil, whisk the eggs in a small bowl until fully blended.
3. Once the broth is boiling, reduce the heat to low and slowly drizzle in the whisked eggs, stirring continuously with a fork to create thin strands.
4. Add the coconut aminos, sesame oil, and ground ginger to the soup, stirring gently to combine.
5. Let the soup simmer for 2-3 minutes, allowing the flavors to meld together beautifully.
6. Season with salt to taste, then remove from heat.

Magically simple yet deeply satisfying, this Keto Egg Drop Soup boasts a velvety texture and a rich, umami-packed broth. Serve it garnished with a sprinkle of green onions or a few drops of chili oil for an extra kick.

Keto Shakshuka with Feta Cheese

Nothing quite compares to the vibrant flavors and comforting warmth of a well-made Shakshuka, especially when it’s tailored to fit a keto lifestyle. Our Keto Shakshuka with Feta Cheese is a delightful twist on the classic, offering a rich, spicy tomato base perfectly complemented by the creamy, tangy notes of feta.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity depth)
• 1 medium onion, finely diced (yellow onions work beautifully here)
• 1 red bell pepper, diced (for a sweet crunch)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tsp smoked paprika (for that irresistible smoky hint)
• 1/2 tsp cumin (ground fresh if possible)
• 1/4 tsp chili flakes (adjust to your heat preference)
• 14 oz canned crushed tomatoes (I love San Marzano for their sweetness)
• 4 large eggs (room temperature eggs blend better into the dish)
• 1/2 cup crumbled feta cheese (the star that adds a creamy tang)
• Salt, to taste (I prefer Himalayan pink salt for its mineral content)
• Fresh parsley, chopped (for a fresh, herby finish)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and bell pepper, sautéing until soft and translucent, roughly 5 minutes.
3. Stir in the minced garlic, smoked paprika, cumin, and chili flakes, cooking for another minute until fragrant.
4. Pour in the crushed tomatoes, stirring well to combine, and let the mixture simmer for 10 minutes to thicken slightly.
5. Using a spoon, make four small wells in the tomato mixture, gently cracking an egg into each well.
6. Cover the skillet and cook on low heat for about 8-10 minutes, or until the egg whites are set but the yolks remain runny.
7. Sprinkle the crumbled feta cheese over the top, then cover again for a minute just to let the cheese soften.
8. Season with salt to taste and garnish with fresh parsley before serving.

Absolutely divine, this Keto Shakshuka with Feta Cheese boasts a harmonious blend of spicy, smoky, and tangy flavors, with the eggs providing a silky texture that contrasts beautifully with the chunky tomato base. Serve it straight from the skillet with a side of keto-friendly bread for dipping, and watch it become a new favorite.

Keto Cloud Bread with Eggs

Velvety and light, this Keto Cloud Bread with Eggs is a game-changer for those following a low-carb lifestyle, offering a fluffy alternative to traditional bread without compromising on texture or taste.

Ingredients

• 3 large eggs, separated (I find room temperature eggs whip up fluffier)
• 3 tbsp cream cheese, softened (extra creamy varieties work best here)
• 1/4 tsp cream of tartar (a little secret for stability)
• 1/8 tsp salt (just a pinch to balance the flavors)

Instructions

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper for an effortless release.
2. In a large bowl, beat the egg whites and cream of tartar with an electric mixer on high speed until stiff peaks form, about 3-4 minutes. The mixture should be glossy and hold its shape.
3. In a separate bowl, whisk together the egg yolks, cream cheese, and salt until smooth and fully combined.
4. Gently fold the yolk mixture into the beaten egg whites with a spatula, being careful not to deflate the whites. This step is crucial for maintaining that cloud-like texture.
5. Spoon the mixture onto the prepared baking sheet, forming 6 even rounds. Use the back of the spoon to slightly flatten the tops.
6. Bake for 25-30 minutes, or until the bread is golden and firm to the touch. Avoid opening the oven door too early to prevent collapsing.
7. Let the cloud bread cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps them set properly.

Whisper-light with a subtly rich flavor, these keto cloud bread rounds are perfect for sandwiches or simply enjoyed with a smear of butter. Their delicate texture makes them a versatile base for both sweet and savory toppings.

Keto Egg and Sausage Casserole

Flavorful and satisfying, this Keto Egg and Sausage Casserole is a morning masterpiece that combines rich, savory flavors with a luxuriously creamy texture. Perfect for those following a low-carb lifestyle or anyone seeking a hearty breakfast option, it’s a dish that promises to delight with every bite.

Ingredients

• 6 large eggs (I find room temperature eggs blend more smoothly)
• 1 pound breakfast sausage (opt for a spicy variety to add a kick)
• 1 cup heavy cream (the richer, the better for that velvety texture)
• 1/2 cup shredded cheddar cheese (sharp cheddar adds a nice depth)
• 1 tbsp extra virgin olive oil (my go-to for greasing the dish)
• 1/2 tsp salt (just enough to enhance the flavors)
• 1/4 tsp black pepper (freshly ground for the best aroma)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with extra virgin olive oil.
2. In a skillet over medium heat, cook the breakfast sausage until browned and crumbled, about 8-10 minutes. Drain any excess fat.
3. In a large bowl, whisk together the eggs, heavy cream, salt, and black pepper until fully combined. Tip: Whisk vigorously to incorporate air for a fluffier casserole.
4. Spread the cooked sausage evenly at the bottom of the prepared baking dish, then pour the egg mixture over it.
5. Sprinkle the shredded cheddar cheese on top. Tip: For an extra golden top, place the dish under the broiler for the last 2 minutes of baking.
6. Bake in the preheated oven for 25-30 minutes, or until the center is set and the edges are lightly golden. Tip: Insert a knife in the center; if it comes out clean, it’s done.

Creamy with a slight crunch from the perfectly baked edges, this casserole is a symphony of textures. Serve it with a side of avocado slices or a fresh arugula salad for a complete meal that’s as nutritious as it is delicious.

Keto Scotch Eggs

Never has a dish so perfectly balanced indulgence with health-conscious eating as the Keto Scotch Eggs. This delightful twist on the classic British snack wraps a perfectly soft-boiled egg in a savory layer of seasoned sausage, all encased in a crisp, golden almond flour crust, making it an irresistible low-carb treat.

Ingredients

– 6 large eggs (I find room temperature eggs peel more easily after boiling)
– 1 lb ground pork sausage (choose a high-quality, sage-infused variety for deeper flavor)
– 1 cup almond flour (for that perfect, crispy keto-friendly coating)
– 1 tsp smoked paprika (adds a subtle, smoky depth)
– 1/2 tsp garlic powder (because everything’s better with garlic)
– 1/4 tsp salt (to enhance all the flavors)
– 1/4 tsp black pepper (freshly ground, for a bit of heat)
– 1 tbsp extra virgin olive oil (my go-to for frying, offering a light, fruity note)

Instructions

1. Place 4 eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then immediately remove from heat, cover, and let sit for 6 minutes for soft-boiled perfection.
2. Transfer the boiled eggs to an ice bath for 5 minutes to stop the cooking process, then peel carefully to keep the eggs intact.
3. In a bowl, mix the ground pork sausage with smoked paprika, garlic powder, salt, and black pepper until well combined.
4. Divide the sausage mixture into 4 equal portions. Flatten each portion into a thin patty in your hand.
5. Wrap each peeled egg completely with a sausage patty, ensuring the egg is fully enclosed and the sausage layer is even.
6. Beat the remaining 2 eggs in a shallow dish. Place the almond flour in another shallow dish.
7. Dip each sausage-wrapped egg first into the beaten eggs, then roll in almond flour until fully coated.
8. Heat olive oil in a deep skillet over medium heat to 350°F. Fry the Scotch eggs in batches, turning occasionally, until golden brown and the sausage is cooked through, about 4-5 minutes per side.
9. Drain on paper towels to remove excess oil.
The Keto Scotch Eggs emerge with a contrast of textures—crispy on the outside, tender and juicy within. Serve them halved to reveal the soft yolk, perhaps with a side of spicy mustard for dipping, making each bite a harmonious blend of flavors and textures.

Keto Egg Curry

Mastering the art of keto-friendly dishes doesn’t mean sacrificing flavor, and this Keto Egg Curry is a testament to that. With its rich, aromatic sauce and perfectly cooked eggs, it’s a dish that promises to delight your palate while keeping your carb count in check.

Ingredients

• 6 large eggs (I find room temperature eggs blend better into the curry)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, finely chopped (yellow onions work best for sweetness)
• 2 cloves garlic, minced (freshly minced garlic elevates the flavor)
• 1 tbsp ginger, grated (a little ginger goes a long way in adding warmth)
• 1 tsp turmeric powder (for that golden hue and earthy taste)
• 1 tsp cumin powder (toasted cumin adds a nutty depth)
• 1 tsp coriander powder (for a slight citrusy undertone)
• 1/2 tsp chili powder (adjust based on your heat preference)
• 1 cup coconut milk (full-fat for creaminess)
• Salt to taste (I prefer Himalayan pink salt for its mineral content)
• Fresh cilantro, chopped (for a fresh finish)

Instructions

1. Place the eggs in a saucepan and cover with cold water. Bring to a boil over high heat, then reduce to a simmer for 10 minutes for hard-boiled eggs.
2. Transfer the eggs to a bowl of ice water to cool for 5 minutes, then peel and set aside.
3. Heat the olive oil in a large skillet over medium heat. Add the onions and sauté until translucent, about 5 minutes.
4. Stir in the garlic and ginger, cooking for another minute until fragrant.
5. Add the turmeric, cumin, coriander, and chili powder to the skillet, stirring constantly for 30 seconds to toast the spices.
6. Pour in the coconut milk, stirring to combine with the spices. Bring to a gentle simmer.
7. Carefully add the peeled eggs to the sauce, spooning the sauce over them to coat. Simmer for 5 minutes to allow the flavors to meld.
8. Season with salt to taste and garnish with fresh cilantro before serving.

Keto Egg Curry is a harmonious blend of creamy coconut milk and aromatic spices, with the eggs adding a satisfying protein punch. Serve it over a bed of cauliflower rice for a complete keto meal that’s as nourishing as it is flavorful.

Keto Eggs Benedict with Almond Flour Biscuits

Unveiling a twist on the classic brunch favorite, our Keto Eggs Benedict with Almond Flour Biscuits marries the richness of perfectly poached eggs with the delicate, nutty undertones of homemade biscuits, all draped in a velvety hollandaise that’s as indulgent as it is guilt-free.

Ingredients

• 2 cups almond flour (I find that blanched almond flour gives the biscuits a finer texture)
• 1/4 cup melted unsalted butter (for that golden, flaky crust)
• 2 large eggs (room temperature eggs blend more smoothly into the dough)
• 1 tsp baking powder (the secret to light, airy biscuits)
• 1/2 tsp salt (I prefer Himalayan pink salt for its subtle mineral notes)
• 4 eggs (for poaching, fresh eggs hold their shape better)
• 1/2 cup unsalted butter (clarified butter is my go-to for a smoother hollandaise)
• 3 egg yolks (room temperature to prevent the sauce from breaking)
• 1 tbsp lemon juice (freshly squeezed for a bright, tangy kick)
• 1/4 tsp cayenne pepper (just a hint to elevate the flavors)
• 4 slices Canadian bacon (lightly crisped for texture)

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine almond flour, baking powder, and salt. Whisk to ensure there are no lumps.
3. Add melted butter and eggs to the dry ingredients. Stir until a cohesive dough forms. Tip: Don’t overmix to keep the biscuits tender.
4. Divide the dough into 4 equal portions, shape into biscuits, and place on the prepared baking sheet. Bake for 12-15 minutes until golden. Tip: A toothpick inserted should come out clean.
5. While the biscuits bake, poach the eggs in simmering water for 3-4 minutes for runny yolks. Tip: A splash of vinegar in the water helps the eggs hold their shape.
6. For the hollandaise, whisk egg yolks and lemon juice in a heatproof bowl over simmering water until thickened. Slowly drizzle in melted butter, whisking constantly. Season with cayenne.
7. Assemble by placing a biscuit half, a slice of Canadian bacon, a poached egg, and a generous drizzle of hollandaise on each plate.

Zesty and satisfying, this dish offers a harmonious blend of textures—from the crisp exterior of the biscuits to the silky hollandaise. Serve with a side of arugula for a peppery contrast or atop a smoked salmon slice for an elegant variation.

Keto Egg Fried Rice with Cauliflower

Lusciously transforming the humble cauliflower into a low-carb masterpiece, this Keto Egg Fried Rice offers a guilt-free indulgence that doesn’t skimp on flavor or texture. Perfect for those seeking a healthier alternative to traditional fried rice, it’s a dish that promises satisfaction with every forkful.

Ingredients

• 2 cups riced cauliflower (fresh or frozen, but I find fresh gives a better texture)
• 3 large eggs (I prefer room temperature eggs here for even cooking)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup diced onions (for a sweet crunch)
• 2 cloves garlic, minced (because everything’s better with garlic)
• 1 tbsp soy sauce (or coconut aminos for a soy-free version)
• 1/2 tsp sesame oil (for that authentic Asian flair)
• Salt and pepper (to season, but measure with your heart)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the diced onions and minced garlic, sautéing until translucent and fragrant, roughly 2 minutes. Tip: Keep the heat medium to avoid burning the garlic.
3. Push the onion and garlic to one side of the skillet. Crack the eggs into the other side, scrambling them until just set, about 1 minute. Tip: Don’t overcook the eggs; they’ll continue to cook when mixed in.
4. Add the riced cauliflower to the skillet, stirring to combine with the onions, garlic, and eggs. Cook for 5 minutes, stirring occasionally, until the cauliflower is tender but still has a bit of bite.
5. Drizzle the soy sauce and sesame oil over the mixture, tossing well to coat evenly. Season with salt and pepper to taste, and cook for another 2 minutes to meld the flavors. Tip: A splash of water can help if the mixture seems too dry.

Best enjoyed hot, this Keto Egg Fried Rice with Cauliflower boasts a delightful contrast of textures—soft yet slightly crunchy, with layers of umami from the soy sauce and a hint of nuttiness from the sesame oil. Serve it topped with sliced green onions or a sprinkle of sesame seeds for an extra touch of elegance.

Keto Egg and Cheese Stuffed Peppers

Flavorful and satisfying, these Keto Egg and Cheese Stuffed Peppers are a delightful twist on breakfast classics, combining the vibrant colors of bell peppers with the rich, creamy texture of eggs and melted cheese.

Ingredients

• 4 large bell peppers, any color (I love using a mix for a colorful presentation)
• 8 large eggs (room temperature eggs blend more smoothly)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 1/4 cup heavy cream (for that extra creamy texture)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• Salt and pepper to taste (freshly ground pepper makes all the difference)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. Cut the tops off the bell peppers and remove the seeds and membranes, creating a hollow cavity for the filling.
3. In a mixing bowl, whisk together the eggs, heavy cream, salt, and pepper until fully combined. Tip: Whisking vigorously incorporates air, making the eggs fluffier.
4. Heat the olive oil in a skillet over medium heat, then pour in the egg mixture. Cook, stirring occasionally, until the eggs are just set but still moist, about 3-4 minutes. Tip: Removing the eggs slightly early allows them to finish cooking in the oven without drying out.
5. Fill each bell pepper with the scrambled eggs, then top generously with shredded cheddar cheese.
6. Place the stuffed peppers on a baking sheet and bake for 15-20 minutes, or until the peppers are tender and the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.

Kickstart your morning with these stuffed peppers, where the sweetness of the bell peppers perfectly complements the savory eggs and cheese. Serve them with a side of avocado for a creamy contrast or a sprinkle of fresh herbs for a burst of color and flavor.

Keto Egg and Bacon Roll Ups

Amidst the hustle of morning routines, these Keto Egg and Bacon Roll Ups emerge as a savory solution, blending simplicity with indulgence in every bite. Perfect for those following a low-carb lifestyle, this dish promises a delightful start to the day without compromising on flavor or elegance.

Ingredients

• 4 large eggs (I find room temperature eggs blend more smoothly)
• 8 slices of thick-cut bacon (opt for applewood smoked for a deeper flavor)
• 1/4 cup shredded cheddar cheese (sharp cheddar adds a nice tang)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• Salt and freshly ground black pepper (to season, but measure with your heart)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, whisk the eggs until fully blended, seasoning lightly with salt and pepper. Tip: A pinch of salt in the eggs enhances their natural flavor.
3. Heat the olive oil in a non-stick skillet over medium heat, pouring in the eggs to cook as a thin omelet. Tip: Swirl the pan to ensure even thickness for uniform cooking.
4. Once the omelet is set but still slightly moist on top, about 2-3 minutes, sprinkle the cheddar cheese evenly over one half, then carefully fold the other half over the cheese.
5. Transfer the omelet to a cutting board, slicing it into 8 even strips. Tip: Use a pizza cutter for clean, quick cuts.
6. Wrap each omelet strip with a slice of bacon, securing the ends with toothpicks if necessary, and place on the prepared baking sheet.
7. Bake for 15-20 minutes, or until the bacon is crispy and golden. Keep an eye on them after 15 minutes to prevent overcooking.

Best enjoyed warm, these roll ups offer a crispy exterior with a soft, cheesy center, making them irresistible. Serve alongside a fresh avocado salad for a balanced keto-friendly meal that’s as pleasing to the palate as it is to the eye.

Conclusion

Perfect for starting your day the keto way, our roundup of 18 delicious egg recipes offers something for every taste. Whether you’re in the mood for something quick, hearty, or packed with flavor, these breakfast ideas are sure to satisfy. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for others to enjoy.

Bella Bacinos