Here are some Keto-friendly breakfast recipes to get you going in the morning:
Keto Avocado and Bacon Egg Cups
Photo Credit:
https://yummyhealthyketo.com/
Nutritional Facts
- Serving Size: 2 egg cups
- Calories per serving: Approximately 300
- Fat: 25g, Protein: 12g, Carbohydrates: 5g
Ingredients
- 2 ripe avocados
- 4 large eggs
- 4 slices of bacon
- Salt and pepper, to taste
- Chopped chives (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the avocados in half, remove the pits, and scoop out a little bit of the flesh from each half to make room for the eggs. Place them in a muffin tin or on a baking sheet to keep them stable.
- Wrap each avocado half with a slice of bacon, securing it around the outside.
- Crack one egg into each avocado half. Season with salt and pepper.
- Bake in the preheated oven for about 15-20 minutes, or until the eggs are cooked to your liking.
- Garnish with chopped chives if desired and serve hot.
Keto Spinach and Mushroom Omelette
Photo credit:
https://www.sweetashoney.co/
Ingredients & Nutrition
- Serving Size: 1 omelette
- Calories: Approximately 300
- Fat: 23g, Protein: 20g, Carbohydrates: 5g
- 2 large eggs
- 1/2 cup of fresh spinach, chopped
- 1/4 cup of sliced mushrooms
- 1/4 cup of shredded cheese (such as cheddar or mozzarella)
- Salt and pepper, to taste
- Cooking oil or butter for the pan
Preparation Instructions
- In a bowl, whisk the eggs and season with salt and pepper.
- Heat a non-stick skillet over medium heat and add a small amount of cooking oil or butter.
- Add the chopped spinach and mushrooms to the skillet and sauté until they are softened.
- Pour the whisked eggs into the skillet, ensuring they spread out evenly.
- Sprinkle the shredded cheese on one half of the omelette.
- Once the eggs have set, carefully fold the other half of the omelette over the cheese.
- Cook for a few more minutes until the cheese melts and the omelette is cooked through.
- Slide the omelette onto a plate and serve.
