Easy Keto Breakfast Recipes to Start Your Day Right

Best Keto Breakfast Ideas for Weight Loss & Balanced Low Carb Meals

If you’re following a keto diet / ketogenic diet or looking for easy keto breakfast recipes, you already know how powerful this lifestyle can be for weight loss, energy, and mental clarity. A keto breakfast sets the tone for your entire day – especially if your goal is to stay in ketosis and support your keto diet plan.

Here are 10 delicious and satisfying ketogenic breakfast ideas that are low carb, high in healthy fats and protein, and perfect whether you’re a keto beginner or a seasoned pro.

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Why Choose a Keto Breakfast?

A breakfast on a ketogenic diet focuses on:

• Moderate protein to support muscles

• Low carbs to keep you in ketosis

• Healthy fats for lasting energy

These keto meals help reduce cravings and can boost your results on your keto diet plan.

Keto Breakfast Recipes

1. Keto Cornbread

This simple keto bread alternative is soft on the inside, slightly crisp on the outside, and perfect when you’re craving something warm, savory, and comforting – but still low-carb. It comes together in minutes and bakes beautifully every time.

Ingredients

• 1 egg
• 3 Tbsp almond flour
  ➤ ~ 20–25 g
• 2 Tbsp olive oil or coconut oil
  ➤ ~ 30 ml
• A small handful of crumbled cheese of choice
  ➤ about ¼ cup / 30–40 g (feta, white cheese, or any firm salty cheese)
• ¼ tsp baking powder
  ➤ ~ 1 g
• Salt & black pepper, to taste

Instructions

1️⃣ In a small bowl, whisk the egg with a fork.
2️⃣ Gradually add the oil, almond flour, and baking powder, stirring until smooth.
3️⃣ Crumble in the cheese, then season with salt and pepper. Mix again until everything is well combined.
4️⃣ Line a small baking pan with parchment paper and pour in the batter.
5️⃣ Bake in a preheated oven at 200°C / 390–400°F for about 20 minutes, or until golden and set in the middle.
6️⃣ Let it rest for a minute, then slice and enjoy warm.

Notes

• Great as a quick breakfast, snack, or as a side dish with soups and salads.
• Cheese amount is flexible – add more for richer flavor.
• You can also mix in herbs, sesame seeds, or a little garlic powder for extra taste.

Three Cheese Bacon and Tomato Frittata

Rich, savory, creamy and perfectly satisfying, this frittata is packed with flavor from three types of cheese, crispy bacon and juicy cherry tomatoes. It is great for breakfast, brunch or even a light lunch or dinner. Everything is cooked in one pan, which makes it simple and very practical.

Ingredients

• 1 cup cherry tomatoes
roughly 150 to 170 grams

• 6 slices bacon
about 140 to 160 grams

• 10 eggs

• 1 quarter cup sour cream
about 60 milliliters

• 1 half cup shredded cheddar cheese
about 55 to 60 grams

• 1 quarter cup grated parmesan cheese
about 25 grams

• 1 quarter cup crumbled feta cheese
about 30 to 40 grams

• Salt and black pepper to taste

Instructions

1. Cut the bacon into bite sized pieces and cook it in a pan over medium heat until crispy.
2. Slice the cherry tomatoes in halves or quarters and add them to the pan. Cook for about 3 to 4 minutes until they soften slightly.
3. In a large bowl whisk the eggs, then add sour cream and mix until smooth.
4. Add cheddar, parmesan and feta cheese into the egg mixture and gently stir to combine. Season with salt and pepper.
5. Pour the egg and cheese mixture into the pan over the bacon and tomatoes. Cook on the stove for about 2 minutes, just until the edges begin to set.
6. Transfer the pan to a preheated oven and bake at 180 degrees Celsius or 350 degrees Fahrenheit for 20 to 25 minutes, until the frittata is puffed, golden and fully set in the center.
7. Let it rest for a few minutes, then slice and serve warm.

Notes

• You can add herbs like parsley, basil or chives for extra freshness.
• If your pan has a plastic handle, make sure it is oven safe or transfer everything to a baking dish before baking.
• This dish reheats well and can be stored in the refrigerator for the next day.

Cauliflower and Cheese Sticks

Crispy on the outside, tender on the inside and full of cheesy flavor, these cauliflower sticks are a perfect low carb snack, appetizer or side dish. They are easy to make, kid friendly and truly satisfying, especially when served warm with your favorite dip.

Ingredients

• 1 large head of cauliflower
around 900 grams to 1 kilogram

• 4 eggs

• 3 cups shredded mozzarella cheese
about 330 to 360 grams

• 3 tablespoons dried oregano
about 9 to 10 grams

• Salt and black pepper to taste

Instructions

1. Preheat the oven to 220 degrees Celsius or 425 degrees Fahrenheit. Line a baking tray with parchment paper.
2. Cut the cauliflower into florets. Place it into a food processor and pulse until it reaches a rice like texture.
3. Transfer the cauliflower to a microwave safe bowl with a lid and microwave for about 10 minutes.
4. Move the cauliflower into a large mixing bowl. Add the eggs, two cups of mozzarella, oregano, salt and pepper. Mix everything well until fully combined.
5. Divide the mixture into two parts. Shape each part on the baking tray into a rectangle. If you prefer, you can also shape it into two round pizza like bases.
6. Bake for about 25 minutes, or until golden and firm.
7. Remove from the oven, sprinkle the remaining mozzarella over the top and return to the oven for about 5 minutes so the cheese melts.
8. Slice into sticks and serve warm.

Notes

• If you do not have a microwave, you can briefly boil the cauliflower, drain it well, then process it in a food processor.
• These are amazing with marinara sauce, garlic yogurt dip or sour cream.
• For extra flavor, you can add garlic powder, chili flakes or Italian seasoning.

Keto Pizza

A golden, slightly crispy crust with melted cheese and your favorite savory toppings, but in a low carb keto friendly version. This pizza is simple to make, delicious and perfect when you want a satisfying comfort meal without regular flour.

Ingredients

For the crust

• 1 third cup shredded mozzarella cheese
around 40 grams

• 1 quarter cup almond flour
around 30 grams

• 1 eighth teaspoon garlic powder

• A small pinch of salt

• 1 large egg yolk

For the topping

• 200 grams smooth tomato sauce
about 7 ounces

• 150 grams shredded hard cheese like mozzarella, gouda or cheddar
about 1 and one half cups loosely packed

• 1 pinch dried oregano

• Optional toppings
ham, pepperoni, sausage or any keto friendly topping you like

Instructions

1. Preheat the oven to 220 degrees Celsius or 425 degrees Fahrenheit. Place the oven rack in the upper part of the oven.
2. In a microwave safe bowl combine mozzarella, almond flour, garlic powder and salt. Microwave for about 25 seconds until the cheese softens.
3. Mix the warm dough with your hands until it comes together. Add the egg yolk while the dough is still warm and knead again until smooth. Shape it into a ball.
4. Place the dough between two sheets of parchment paper and roll it out to about one half centimeter thickness. Pierce the crust several times with a fork.
5. Bake the crust for 8 to 10 minutes until it becomes golden brown.
6. Remove the crust from the oven and carefully flip it over.
7. Spread the tomato sauce over the crust. Add your chosen toppings, sprinkle with cheese and finish with a little oregano.
8. Return to the oven and bake for about 10 minutes, until the cheese melts and the topping looks beautifully bubbly.

Notes

• You can make one small pizza with this amount, perfect for one person.
• For an even crispier result, you can bake the crust a minute or two longer before adding toppings.
• This works great with keto friendly toppings like mushrooms, olives, bacon or chicken.

Sausage with Eggs and Spinach

This is a simple, hearty and protein rich meal that comes together quickly and always tastes comforting. Juicy sausage, tender spinach and creamy eggs create a satisfying dish that works perfectly for breakfast, brunch or even an easy lunch.

Ingredients

• 200 grams homemade style sausages
about 7 ounces

• 4 eggs

• 200 grams fresh young spinach
about 7 ounces

• 2 tablespoons olive oil
about 30 milliliters

• Salt and black pepper to taste

Instructions

1. Boil the eggs until hard cooked. Peel them and slice them into rounds.
2. Slice the sausages into rounds as well. Heat olive oil in a pan and cook the sausage until golden and nicely browned.
3. Add the spinach to the pan and cook until it softens and wilts.
4. Season with salt and black pepper.
5. Gently combine everything with the sliced eggs and serve warm, preferably with a fresh seasonal salad on the side.

If you prefer, instead of hard boiled eggs you can make a classic omelet and use the sausage and spinach mixture as a filling. Both versions are delicious.

Notes

• You can use chicken, turkey or pork sausage depending on your preference.
• If you like extra flavor, you can add garlic, paprika or a little chili.
• This recipe fits beautifully into keto and low carb meal plans.

Flaxseed Cheese Rolls

Soft on the inside, slightly crisp on the outside and wonderfully flavorful, these flaxseed rolls are a great low carb and keto friendly alternative to classic bread rolls. They are filled with creamy cheese, sprinkled with sesame seeds and perfect for breakfast, snack or light dinner.

Ingredients

• 3 eggs

• 10 tablespoons ground flaxseed meal
about 90 to 100 grams

• 70 grams melted butter
about 5 tablespoons

• 1 teaspoon baking soda

• Salt to taste

• 100 grams soft cheese such as cottage cheese, creamier cow cheese or feta
about 3 and one half ounces

• 1 egg for brushing

• A little sesame seed for sprinkling

Instructions

1. Beat the eggs in a mixing bowl.
2. Add melted butter, flaxseed meal, baking soda and salt. Mix only until the ingredients come together. The dough will be sticky and that is completely normal.
3. Transfer the dough onto aluminum foil, wrap it and place it in the refrigerator for about 30 minutes to 1 hour to firm up slightly.
4. Place the chilled dough between two sheets of parchment paper and roll it out with a rolling pin into a round shape.
5. Cut the dough into 8 or 16 wedges. Place a little cheese at the wider part of each wedge and roll them into crescent shapes.
6. Arrange the rolls on a baking sheet lined with parchment paper. Brush with beaten egg and sprinkle with sesame seeds.
7. Bake at 180 to 200 degrees Celsius or 350 to 390 degrees Fahrenheit for about 15 to 20 minutes, until golden and nicely baked.
8. Serve warm and enjoy.

Notes

• The dough is naturally sticky, so parchment paper is very helpful when shaping.
• You can use different cheeses depending on your taste. Feta gives a salty and stronger flavor, while softer cheeses create a creamier filling.
• These rolls are great fresh, but they can also be gently reheated.

Bacon and Mushroom Omelet

This is a quick, savory and satisfying omelet that combines smoky bacon with soft mushrooms and fluffy eggs. It is perfect for a fast breakfast, brunch or even a simple light dinner. Serve it warm with a fresh tomato salad and enjoy.

Ingredients

• 100 grams smoked bacon
about 3 and one half ounces

• 100 grams mushrooms
about 3 and one half ounces

• 3 eggs

• Salt and black pepper to taste

Instructions

1. Slice the bacon into smaller pieces and cook it in a pan until it starts to become crispy and releases its flavor.
2. Add sliced mushrooms to the pan. Cook together until the mushrooms soften and lightly brown.
3. In a bowl whisk the eggs with a pinch of salt and pepper.
4. Pour the beaten eggs over the bacon and mushrooms in the pan.
5. Cook on medium heat until the omelet sets. You can slightly fold it if you prefer.
6. Serve warm, ideally with a fresh tomato salad on the side.

Notes

• You can add a little butter to the pan if your bacon is not very fatty.
• A sprinkle of cheese, parsley or chives works beautifully in this omelet.
• This recipe fits perfectly into low carb and keto style meals.

Prosciutto Salad with Parmesan and Pine Nuts

Fresh, crunchy, salty and full of flavor, this salad combines crispy prosciutto with mixed greens, juicy cherry tomatoes, parmesan and a simple balsamic dressing. It is light but satisfying and perfect as a quick lunch, elegant appetizer or a refreshing dinner salad.

Ingredients

• 100 grams mixed green salad
about 3 and one half ounces or 3 to 4 cups loosely packed

• 2 cherry tomatoes
sliced

• 2 tablespoons pine nuts or sunflower seeds
about 20 to 25 grams

• 1 tablespoon balsamic vinegar

• 1 tablespoon grated parmesan
about 8 to 10 grams

• 2 slices prosciutto

• 1 tablespoon olive oil
about 15 milliliters

• Salt and black pepper to taste

Instructions

1. Place prosciutto in a hot pan and cook briefly until it becomes crispy. Cut it into small cubes or thin strips and let it cool slightly.
2. Put the mixed greens, tomatoes, pine nuts or sunflower seeds and parmesan into a salad bowl.
3. Add the cooled crispy prosciutto.
4. Drizzle with olive oil and balsamic vinegar. Season with salt and black pepper.
5. Toss everything gently and serve immediately.

Notes

• You can replace balsamic vinegar with lemon juice for a lighter and fresher taste.
• Arugula works beautifully in this salad if you like a slightly peppery note.
• This is great on its own or as a side to grilled meat, chicken or fish.

Egg Muffins with Bacon and Vegetables

These savory egg muffins are soft, flavorful and full of delicious ingredients like crispy bacon, broccoli, peppers and cheese. They are perfect for breakfast, brunch, meal prep or even as a quick snack. You can enjoy them warm or cold and they are great for keto and low carb diets.

Ingredients

• 3 eggs

• 5 slices bacon
about 120 to 150 grams or 4 to 5 ounces

• 1 half bell pepper
about 60 to 70 grams

• 1 spring onion
finely chopped

• 150 grams broccoli
about 5 ounces

• 70 grams mozzarella cheese
about 2 and one half ounces

• 2 tablespoons kajmak or sour cream
about 30 grams

• 1 small block feta cheese
about 40 to 50 grams

• 100 milliliters Greek yogurt
about a little less than one half cup

• 1 quarter teaspoon baking powder

• Salt and black pepper to taste

• Garlic granules to taste

• Chopped parsley

• Olive oil for greasing the muffin tin

Instructions

1. Whisk the eggs in a bowl and add the baking powder. Mix to combine.
2. Cook the broccoli briefly in boiling water. Remove it and place under cold water for about 15 seconds to stop cooking. Mash it gently with a fork to release extra moisture.
3. Chop the bacon, spring onion and bell pepper. Leave a little bit of bacon aside to sprinkle on top later.
4. Grate or crumble the cheeses. Add mozzarella, feta, kajmak or sour cream and Greek yogurt. Combine the cheeses with the vegetables and most of the bacon.
5. Add everything to the eggs. Season with salt, pepper, garlic granules and parsley. Mix well until you get a uniform mixture.
6. Grease a muffin tin with olive oil or use muffin liners.
7. Fill each muffin cup with the mixture. Sprinkle the remaining chopped bacon on top.
8. Bake in the oven at 160 degrees Celsius or about 320 degrees Fahrenheit for around 30 minutes, until golden on top and cooked through.
9. Let them cool slightly, then remove from the tin and serve.

Notes

• These muffins are great for meal prep because they store well in the refrigerator.
• You can easily customize the recipe by adding zucchini, mushrooms or different cheeses.
• They taste amazing with a simple salad or a spoon of Greek yogurt on the side.

If you like these recipes check out my other recipes here.