11 Low Carb Breakfast Recipes!
So you’ve spent the last couple of months indulging and you can slowly but surely feel your pants fitting a little more snug than usual. While it’s all well and good that you’ve had an abundance of delicious food to enjoy – you can’t help but wish that you could get yourself back in shape. Try some of these delicious low-carb recipes, some of them are so delicious the whole family will be on board!
1. Asparagus with poached eggs and parmesan
Doesn’t the name just have you drooling? So simple and absolutely delicious, a perfect combination of protein and vegetables you’ll be all revved up for the day ahead!
- 2 eggs
- 10 asparagus spears
- 2 pinches of salt
- 1 tablespoon white vinegar
- ½ garlic clove
- 1 teaspoon lemon juice
- 1 teaspoon unsalted butter
- Finely chopped parsley
- Freshly ground black pepper
- Grated parmesan
- Bring water to the boil in a saucepan on medium-high heat.
- Place your asparagus spears in and let boil for about 3-4 minutes or until tender. Remove and set aside.
- Bring another saucepan of water to the boil and add in your white vinegar and one pinch of salt.
- Crack in one egg at a time and allow about 2 minutes to cook.
- With a spoon gently fold the white over itself. Remove with a slotted spoon and repeat with the second egg.
- In a dry saucepan, melt butter then add garlic.
- Allow garlic to brown slightly before adding in your lemon juice.
- Plate your asparagus, top with your poached eggs. Top with lemon-butter sauce before grating over with parmesan.
- Sprinkle chopped parsley and freshly ground black pepper and serve.
2. Low-carb almond pancakes
Everyone loves a good stack of pancakes in the morning, drizzled over with honey, fresh fruit and if you’re good just a dollop of butter!
- 2 cups ground almonds (150-200 grams)
- 4 eggs
- ½ cup water
- 1 teaspoon olive oil
- 1 – 2 teaspoons honey or brown sugar
- Salt to taste
- Heat a skillet over a medium-high flame, add your olive oil in. Olive oil should lightly coat your pan.
- Pour in your batter, one small ladle at a time.
- Cook till bubbles start to appear on your pancake.
- Flip and cook the other side till a nice golden brown.
- Repeat with the rest of your batter. You may add more olive oil in between pancakes if needed.
- Top with whatever you feel like that morning and serve immediately.
Photo and Recipe Source: bakecookeat.blogspot.com
3. Carb buster breakfast
There’s something about a perfectly poached egg yolk running over lightly charred vegetables that has us all coming back for more. This recipe is a quick, low-carb breakfast fix you don’t want to miss out on.
- 1 cup cubed zucchini
- 1 cup cubed squash
- ½ onion
- 1 tomato
- 2 eggs
- 1 tablespoon white vinger
- Olive oil
- Lightly coat your saucepan with olive oil over medium-high heat, throw in your onions and cook till brown.
- Followed by your squash and zucchini.
- Sprinkle with salt and pepper.
- You can choose to grill your tomatoes separately or simply throw them into the same saucepan.
- Once you’ve got a little colour in your vegetables or when they soften a little, remove them and place them in a bowl.
- Bring water to boil in a saucepan, add vinegar and salt.
- Carefully drop your egg into the boiling water and allow to cook for about two minutes.
- Gently fold the whites over itself for a neater poached egg.
- Repeat with the second egg.
- Remove your eggs with a slotted spoon and place gently over your bed of vegetables.
- Sprinkle with salt and pepper and enjoy!
Photo and Recipe Source: thepioneerwoman.com
4. Cheesy mini-omelettes
Small, convenient and easy on-the-go – these cheesy mini-omelettes will soon be a star in your home. Whip up a batch and have your kids take them to school for lunch!
- Low-carb vegetables of your choice
- 8 large eggs
- 200g (7oz) cottage cheese
- 60g (2oz) grated cheddar cheese
- 100g (3oz) cooked vegetables
- 60g (2oz) sausage, bacon or deli meat, chopped
- Salt and pepper
- Beat your eggs in a bowl before adding in your cottage cheese, salt and pepper. Mix well.
- Fill each cup of a muffin tin about halfway with cooked vegetables of your choice.
- Pour your egg-cheese mix till the top.
- Place in the oven to bake at about 190 degrees Celsius for 30 minutes.
- Allow it to cool slightly before serving.
Photo and Recipe Source: low-carb-support.com
5. Cream cheese pancakes
If our earlier suggestion for almond pancakes just isn’t your thing, why not give these cream cheese pancakes a go? They might just end up being your favourite food yet!
- 2 oz cream cheese
- 2 eggs
- 1 tablespoon honey or brown sugar
- ½ teaspoon cinnamon
- Olive oil
- Place all your ingredients in a blender and blend until smooth.
- Pour into a bowl and allow the mix to rest for 2 minutes to allow bubbles to settle.
- Lightly coat a pan with olive oil over a medium-high flame before spooning batter in.
- Cook for 2 minutes or until golden brown and then flip, you only need to cook the other side for 1 minute. Repeat with the remainder of your batter.
- Plate your pancakes with your favourite fruits and yoghurt for a tasty breakfast!
Photo and Recipe Source: ibreatheimhungry.com
6. Low-carb breakfast lasagna
Remember those delicious cream cheese pancakes you just learnt how to make? If you’ve got some leftover turn them into this sumptuous, gluten-free breakfast for the next day!
- 8 eggs, scrambled
- 1 cup shredded cheddar cheese
- 12 slices ham (you can use less if you prefer less meat)
- 12 cream cheese pancakes (unsweetened)
- Layer the bottom of an 8 x 8 pan with 4 pancakes.
- On top add a layer of your scrambled eggs, followed by one-third of the cheese.
- Cover with another 4 pancakes, and then add all of your sliced ham.
- Sprinkle with another one-third of the cheddar cheese.
- Cover with your final layers of eggs and cheese.
- Before sticking it in the oven for about 8-10 minutes at 190 degrees Celsius. Cut into squares and serve, add another layer of grated cheese if you like!
Photo and Recipe Source: ibreatheimhungry.com
7. Berries and yogurt
As simple as it sounds, this one takes the crown when it comes to time and being the lowest in fat!
- 1 cup low-fat yoghurt
- 1 cup halved strawberries
- ½ cup rolled oats
- In a cup layer each of your ingredients.
- Repeat till you’ve used up all your ingredients. You may now tuck in and enjoy.
Mix up this simple breakfast dish by using different types of berries and flavours of low-fat yoghurt – find the combination that suits you the best.
Photo and Recipe Source: tasty.com
8. Cauliflower hash
Pan-friend potatoes with a sunny side up smack on top, plus a generous dose of ketchup. Sounds delicious, but it isn’t very low-carb if we’re being honest. Swap your potatoes for cauliflower and you’ve got all the great taste with none of those nasty carbs!
- 2 tablespoons olive oil
- 3/4 lb (350 g) cauliflower, chopped into small pieces
- 1 medium onion, diced
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 3 tablespoons water
- 1 large clove garlic, minced
- 2 teaspoons lemon juice
- 2 teaspoons minced fresh parsley leaves (for garnish)
- Fried eggs, for serving (optional)
- Coat a large pan with olive oil, once heated throw in your cauliflower and onion.
- Try to get an even layer, let it brown slightly before stirring.
- Add in your paprika, black pepper, salt and water before covering and allowing the mixture to cook for about 3-5 minutes.
- Reduce the heat before adding in your garlic. Remember to stir continuously, so as not to burn your garlic. Cook for about 2 minutes.
- Throw in your lemon juice and stir for about 30 seconds before removing from the heat.
- Garnish with fresh parsley and serve!
Photo and Recipe Source: anediblemosaic.com
9. Tofu Scramble
If you’re getting tired of eggs – you’ll be pleasantly surprised with this recipe! Giving your breakfast an interesting and refreshingly different texture, tofu is the star of this dish.
- 2 14-ounce blocks extra-firm tofu
- 2 tablespoons vegetable oil
- 1 small onion, chopped
- 1 small green bell pepper, finely chopped
- 1 small red bell pepper, finely chopped
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoons ground turmeric
- 1 15-ounce can black beans, rinsed, drained
- 1/4 cup coarsely chopped fresh cilantro
- Kosher salt, freshly ground pepper
- 4-6 whole-wheat tortillas, warmed
- Garnishes: salsa, chopped avocado, grated cheddar, sliced scallions, and hot pepper sauce (optional)
- Place your tofu on a plate lined with a couple of layers of paper towels – this helps absorb the moisture.
- Smash the tofu with a fork.
- In your pan, heat the oil over a medium-high flame. Add in your onions and peppers and cook for about 3-4 minutes. Stir occasionally.
- Stir in your coriander and cumin. Cook until fragrant, this should take about 1 minute.
- You can now add in the tofu followed by the turmeric.
- Next toss in the beans – remember to stir often.
- After 1-2 minutes you can stir in the cilantro and season to taste with salt and pepper.
- Top with your desired garnishes and serve.
Photo and Recipe Source: bonappetit.com
10. Baby kale, mozzarella and egg bake
For a hearty, nutritious and completely low-carb breakfast, we bring you the baby kale, mozzarella and egg bake. Since it’s baked it’s a lot healthier for you than fried eggs. Plus, the kale is packed full of vitamins that are great for you!
- 5 oz. mixed baby kale or chopped kale leaves
- 1-2 tsp. olive oil
- 1 ½ cup low-fat grated mozzarella cheese
- 1/3 cup thinly sliced green onion
- 8 eggs
- Fresh ground black pepper
- Preheat your oven to190 degrees Celsius. Grease a large glass dish with olive oil.
- Heat the oil in a large pan. Throw all your kale in, stir just till the kale has wilted. This should take about 1 to 3 minutes.
- Transfer the kale to your glass dish, spreading it around so that the bottom of the dish is evenly covered.
- You may now layer the grated cheese and sliced onions on top of the kale.
- Beat your eggs, add in your salt and pepper to taste. You may add in additional spices or seasonings such as garlic or chilli powder if it suits your taste.
- Pour the egg mix over the kale and cheese. Gently move the layer about to ensure the egg mix and kale are evenly spread out.
- Bake about 30-35 minutes or until the mixture completely sets and starts to brown.
- Allow it to cool for about 5 minutes before cutting.
- You can store the leftovers in the fridge. Remember, however, not to microwave for more than 1-2 minutes. The eggs may get a bit rubbery otherwise!
Photo and Recipe Source: kalynskitchen.com
Wholesome, warm and spicy are the words that come to mind when one thinks of shakshuka. Never heard of it? It’s a Middle Eastern dish that comprises of eggs poached in a delicious tomato-based sauce. Yum!
- 1 tablespoon olive oil
- 1/2 medium brown or white onion (diced)
- 1 clove garlic, minced
- 1 medium green/ red bell pepper (chopped)
- 2 cans (14 oz. each) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon chilli powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Pinch of cayenne pepper
- Pinch of sugar
- Salt and pepper to taste
- 5-6 eggs ½ tablespoon fresh chopped parsley
- In a large heated pan, warm your olive oil. Add in your chopped onion, followed by the garlic and continue to sauté.
- Once you’ve done this you can throw in your bell peppers – stir until they soften. This should take about 5-7 minutes.
- Now add in your tomatoes and the tomato paste, make sure you stir the mixture well – you want to ensure everything is mixed evenly.
- At this point, you may add in your spices. Feel free to season according to your preferences
- Allow the mixture to simmer – it should take another 5-7 minutes, at which point it should start to reduce.
- Crack the eggs directly into the mixture and cover – give it time to simmer. How long you leave it on the heat depends on how cooked or runny you prefer your eggs.
- Garnish with parsley and enjoy, using the pan as a serving dish!
Photo and Recipe Source: downswiftology.com