It can be hard to come up with keto breakfast ideas when "the most important meal of the day" is traditionally heavy on the carbs. No need to give up on your healthy eating, though, because our users have come up with some tasty, low-carb breakfast recipes that will become part of your regular meals. Need more inspiration? Scroll through all of our lower-calorie ideas and top healthy ways to start your day.
“The blueberry butter takes these keto pancakes to another level.”
-Natasha Feldman
"This was heaven! Who needs a crust when you can make quiche like this? It was so quick and easy and made my kitchen smell wonderful as it was baking.”
-AnnaJ22
"I made these with diced smoked ham and aged garlic white cheddar. I cut the salt in half because the ham was salty. The eggs were giant and fluffy, which was delightful, and tasted great, though the ham made them slightly watery. You cannot taste the baking powder at all.”
-Faux Chef Lael
“These do take more time than your regular scrambled eggs, but it really is well worth the wait, and even my husband had to admit that the famously foul mouthed chef does know what he's doing and that these eggs really are quite gorgeous!”
-Noo8820
"Super easy! And delicious! And makes a nice impression! We used pepper jack cheese and put sautéed peppers and onions with the pepper-jack in the bottom. They puffed up beautifully and tasted amazing.”
-FoodieNicole
"Impressive dish for something that was quick and easy to make! I used two thin slices of Black Forest ham per cup - it gave the tops a nice ‘ruffled’ look.”
-DDW7976
"We really enjoyed these little gems! I used chopped ham in place of the sausage — just a personal preference that my family has.”
-Bobbie
"The perfect way to poach eggs; these are great! For me, 2.5 minutes is just right. A cook's note from Gourmet magazine that I find very helpful is: poached eggs keep overnight. Transfer eggs as cooked with a slotted spoon to a bowl of cold water, then chill in water. To reheat eggs, lower them into simmering water with a slotted spoon and cook 20 to 30 seconds. Transfer to paper towels.”
-Scoutie
“We really liked this dish. I cooked it a tad too long and the yolks were more at soft boil stage, which is a little more done than I prefer. My boyfriend loved this and so did I. It was substantial without being too much. Excellent cheesy flavor. I'll be having this one again.”
-Hippie2MARS
"I usually cook for two, but since I needed to turn on the oven, I went ahead to make six of these eggs. Did everything according to the recipe. Sprinkled with a dash of dried parsley before baking. They came out fabulous! I warmed up leftover eggs in my microwave, the eggs were a little over cooked because of that but still tasted great!"
-SharonChen
"Fabulous dish! Everything about this was great - the ease of prep, the clear and accurate instructions, the color and look of the finished dish and the wonderful taste. Even the amount of heat was perfect - very spicy, enough to clear those sinuses, but not enough to overpower the rest of the ingredients.”
-HeatherFeather
“Great, easy recipe. We’ve got dozens of minute steaks from a steer we just harvested. Steaks are tough, but that's to be expected with minute steaks. The sauce in this recipe is great and really makes the whole dish stand out from typical steak and egg breakfasts.”
-diggroweatdance
"Here's a tip: crinkle the foil up a bit, then unfold it again before spreading it over the pan. This creates divots that the grease can go into as it cooks."
-Waverly
"This was very easy to make. I added mushroom with the onions and used a different type of cheese as i didn't have the one recommended but the end result as fantastic.”
-Tulip-Fairy
"We thought this was one of the best crustless quiches we've tried. It was eggy but not at all rubbery so the texture was nice. I added 1/2 cup diced red pepper, 1/2 t dry mustard, 1/4 t garlic powder, and omitted the salt. Thank you for sharing a recipe I'll be making again! :-)"
-Susie D
“The fresh dill gives these a great flavor. I halved the cream cheese after reading the reviews, and it wasn't too rich. This is a really nice way to make your scrambled eggs different.”
-Maito
"Delicious, fluffy, slightly creamy scrambled eggs. I used greek yogurt, which is healthier than sour cream but still has the same consistency and tanginess. This is how I will make scrambled eggs from now on!"
-heidi
"So you may want to mention what happens if you forget to pierce the yolk — the egg explodes all over the microwave in millions of teeny tiny bits. Next time I will follow every step!"
-Julie 927
"This is wonderful and simple. I cooked the eggs whilst the sauce was cooking, too. Other than that I made it as is. I think next time I will try poaching the eggs in the sauce as I prefer a bit of runny yolk.”
-Tea Girl
"As a confirmed dill nut I use it in soup, spaghetti sauce, pasta salad, tuna salad, egg salad, potato salad, etc. Now I love it on fried eggs, too!”
-ElaineAnn
"Great way to cook eggs. It took a little while, but maybe I had the water simmering too low? They are very soft, fluffy and delicious. The toppings went really well with the eggs — I followed as directed and the white truffle oil, the sea salt, pepper and chives went very well together.”
-Wistaria
“I can only echo all that the others have said and add that it made a perfect, quick and easy dinner this evening. I added some shredded cheese on top before taking them out of the pan. Yum!”
-Annacia
This keto pancake recipe calls for monkfruit and psyllium husk to keep this breakfast favorite virtually carb-free.
"One important thing that I think needs to be pointed out: if you want them to look like real waffles (without the holes) you have to let them cook a bit then very very gently add more batter to the exposed areas. Be sure to not add excessively or you will have on heck of a mess on your hands to clean up.”
-titanyapav
"I was nervous doing my eggs this way and could foresee myself having an eggy mess but not so. I used a metal steamer as I don't have a bamboo one. I did bring the eggs to room temp before steaming and then waited out 20 minutes prior to peeling and all the shells came away really easily."
-katew
"Great and easy way to make over easy/medium/hard eggs without having to flip them.”
-diner524
"I thought these were very good. Simple to prepare and they are quite fluffy and moist. I'd make them again for myself, but not everyone in my family cared for them as well as I did.”
-HeatherFeather
"Excellent. I used Canadian bacon. Tasted great. I do have a warning: wider is better! I had a slight problem — made it with five eggs, but the dish was a bit too deep and it didn't cook evenly — works great with wider, shallower pan.”
-lakeout
"Everyone enjoyed these, but the eggs were hard cooked. Next time I think I will pre-cook the bacon cups for 10 minutes and then cook the eggs 10 minutes so the yolks are not solid. Otherwise great! Big brunch hit!"
-queenofhearts08_477
"What a hearty and satisfying breakfast! Really enjoyed it. I left off the toast, but otherwise made as posted.”
-breezermom
"I made this as posted but added a few crushed red pepper flakes for extra spice. I enjoyed this very much. I cut the peppers and onions and minced the garlic the night before, so I cut my morning cooking time before heading to work. I thought this was delicious!”
-breezermom
“I have to say this is the first time I've seen a perfect five-star rating on a recipe. Well, it deserves it. I made a few changes (didn't have mint), but the flavours still came out wonderful.”
-Mustang Sally 54269
"I don't eat eggs by themselves too much anymore but this was so good! I enjoyed the sauces and did use store bought.”
-Sharon123
“I did add some red pepper flakes to it and used a bit less olive oil, but otherwise left it unchanged. I really liked this recipe. Fast, easy and delicious. What more could you ask for?”
-NcMysteryShopper
"I mede these in my instant pot at high pressure for 90 minutes, then a quick release and into a cold water bath. Single layer of eggs covered with water, onion skins on top and bottom of eggs. They were perfect and even better than the ones cooked all night."
-eliahu.c
“Amazingly, it's got no flour or even flour substitutes, yet makes a wonderfully muffin-y muffin. It's blueberry season, so I put blueberries in. If you are on a very low-carb fruitless diet, just leave them out. The muffins will still be yummy.”
-pengcognito
“We love it! This is the second time I prepare it and have shared with my friends.”
-chocoa986
“I loved the pumpkin taste, and I will be adding nuts to my next batch. It does have a weird texture to it, but my blood sugar can take these without going crazy so, I'll keep on eating them for breakfast.”
-Granny Puckett
"Wonderful! I'm not a big fan of ‘greens,’ so this was a great way to utilize the Rainbow Chard from my CSA.”
-jvgrossman
"Loved these. Took two dozen to work with me and everyone raved about them and asked for the recipe. Very simple and versatile. I used bacon. You could even add spinach or whatever. Excellent for breakfast on the run, too!”
-BrentKC
“If you whip the egg whites first separately and then fold them in to the other ingredients you'll get a lighter, fluffier result.”
-freya
"This is a fantastic high-protein, low-fat lunch option! I am a big cilantro fan, so I added more. I also have experimented with this recipe and tried goat cheese instead of cheddar and added spinach along with the tomatoes. Still awesome!"
-Canadian in Minneso
“This was so tasty! Perhaps the only way I will ever eat poached eggs again!”
-Joygi
"Great recipe! Sometimes I add some olives and capers to the tomato puree just for a change of pace."
-quotPink Eyedquot J
"This is a family favorite. My mom's family is from San Francisco, and my grandmother went to Marine Joe's restaurant (back in the 60s) a lot! This was a specialty Joe created, grandma got the recipe from him, and we have been eating it in my family ever since."
-Dianne G.
"Oh my goodness, but these are such good eggs! Completely different, delicious burst of flavors and bright colors. I scaled this down to just one serving for a quick and incredible breakfast — super flavor, easy to fix and will be a new standard in my house.”
-HeatherFeather
“I was hungry one morning and decided to try something different. This was made from random stuff I found in the fridge.”
-Adam Carlson
“This was awesome! So easy to mix up. Mine spent more than 24 hours in the fridge but other than that I followed the directions. Next time we might kick it up with a few red pepper flakes.”
-KennKonn
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