35+ Heart-Healthy Low Carb, Low Cholesterol Breakfast Recipes You’ll Love

Starting your day with a healthy breakfast is one of the most effective ways to ensure you’re on the path to good health.

For those looking to manage their weight, cholesterol levels, or simply improve their overall wellness, choosing low carb, low cholesterol breakfast options can be a game-changer.

A low-carb, low-cholesterol diet is not only heart-healthy but can also help stabilize blood sugar levels and support long-term weight management.

In this blog, we will explore over 35 delicious breakfast ideas that are both low in carbohydrates and cholesterol, so you can enjoy a nutritious start to your day without compromising on taste.

From savory options to sweet treats, there’s something for everyone—whether you’re a fan of eggs, smoothies, or plant-based meals.

Let’s dive into these healthy, satisfying, and heart-friendly breakfast recipes.

35+ Heart-Healthy Low Carb, Low Cholesterol Breakfast Recipes You’ll Love

Incorporating low carb, low cholesterol breakfasts into your daily routine doesn’t have to be boring or bland.

With the wide range of creative recipes we’ve shared, you’ll be able to enjoy meals that are both delicious and nourishing.

Whether you’re focusing on heart health or just looking for healthier breakfast options, these recipes can help you stay on track while also satisfying your taste buds.

Remember, a healthy start to the day sets the tone for your overall well-being, and these meals are perfect for anyone looking to make a positive change.

So, what are you waiting for?

Start your mornings off with these vibrant, low carb, low cholesterol breakfast ideas and embrace a healthier lifestyle today!

Avocado and Egg White Scramble

This avocado and egg white scramble is a low-carb, low-cholesterol breakfast that is perfect for starting your day with a healthy balance of fats and proteins. The creamy avocado combined with fluffy egg whites provides a satisfying meal while keeping cholesterol levels in check. With its rich flavor and quick preparation, this breakfast will fuel you through the morning without spiking blood sugar or cholesterol levels.

Ingredients:

• 4 egg whites
• 1 ripe avocado
• 1 small tomato, diced
• Salt and pepper, to taste
• Fresh cilantro, for garnish (optional)
• Olive oil spray or non-stick cooking spray

Instructions:

1. Spray a non-stick skillet with olive oil spray and heat over medium.
2. While the pan is heating, crack the eggs and separate the whites into a bowl. Discard the yolks or save them for another use.
3. Slice the avocado in half, remove the pit, and scoop out the flesh. Dice the avocado into small cubes.
4. Once the pan is hot, pour in the egg whites and stir gently to scramble. Cook for about 2-3 minutes, stirring occasionally, until the egg whites are fully cooked.
5. Add the diced tomato and avocado to the scrambled eggs, and cook for an additional 1 minute until warmed through. Season with salt and pepper to taste.
6. Garnish with fresh cilantro if desired and serve immediately.

This avocado and egg white scramble is an excellent choice for those seeking a low-carb, low-cholesterol meal to kickstart their day. The combination of egg whites and avocado provides a good balance of protein and healthy fats without compromising on flavor. This meal is quick, easy, and provides a fulfilling breakfast that will keep you energized without the extra carbs or cholesterol found in traditional breakfast options. It’s an ideal dish for maintaining heart health while enjoying a satisfying start to the day.

Greek Yogurt with Chia Seeds and Berries

Greek yogurt with chia seeds and berries is a refreshing, low-carb breakfast that’s packed with protein, fiber, and antioxidants. This meal is perfect for those looking for a cholesterol-friendly breakfast option that provides gut-healthy probiotics, omega-3s, and essential nutrients. It’s an easy-to-make breakfast that will keep you full and satisfied while promoting heart health.

Ingredients:

• 1 cup plain, non-fat Greek yogurt
• 1 tablespoon chia seeds
• 1/2 cup mixed berries (blueberries, strawberries, raspberries)
• 1 teaspoon honey (optional)
• A sprinkle of cinnamon (optional)

Instructions:

1. In a bowl, scoop out the Greek yogurt.
2. Sprinkle the chia seeds over the yogurt and stir well to combine. Let the mixture sit for about 5 minutes to allow the chia seeds to absorb moisture and expand.
3. While waiting, wash and prepare the mixed berries.
4. Once the chia seeds have expanded and the yogurt is thickened, top with the fresh berries.
5. Drizzle with honey for added sweetness, if desired, and sprinkle a dash of cinnamon for extra flavor.
6. Serve immediately or refrigerate for later.

This Greek yogurt with chia seeds and berries is an ideal low-carb, low-cholesterol breakfast that’s both nutritious and satisfying. The protein-packed Greek yogurt helps keep you full longer, while the chia seeds offer a boost of healthy omega-3 fatty acids. The berries provide antioxidants, fiber, and natural sweetness without adding unnecessary sugars. Whether you’re on the go or have time to enjoy a leisurely breakfast, this dish is versatile, quick, and nourishing, supporting both heart and gut health.

Zucchini Noodles with Pesto and Cherry Tomatoes

Zucchini noodles with pesto and cherry tomatoes is a delicious and heart-healthy low-carb breakfast that’s bursting with flavor. This dish replaces traditional pasta with zucchini noodles, offering a light, nutrient-dense alternative. The pesto, made with fresh basil, olive oil, and nuts, brings a burst of savory flavors, while the tomatoes provide a juicy, refreshing contrast. It’s an ideal option for a low-cholesterol, low-carb start to your day.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup olive oil
• 1 small garlic clove, minced
• 1/4 cup freshly grated Parmesan cheese (optional for a dairy-free version)
• Salt and pepper, to taste
• 1/2 cup cherry tomatoes, halved

Instructions:

1. Use a spiralizer or vegetable peeler to create zucchini noodles. Set them aside.
2. In a blender or food processor, combine the basil leaves, pine nuts, olive oil, garlic, and Parmesan (if using). Blend until smooth, adding salt and pepper to taste. If the pesto is too thick, add a small amount of water to thin it out.
3. Heat a non-stick skillet over medium heat and sauté the zucchini noodles for about 2-3 minutes, until tender but still crisp.
4. Toss the zucchini noodles with the prepared pesto, ensuring the noodles are evenly coated.
5. Add the halved cherry tomatoes to the noodles and gently mix.
6. Serve immediately, garnished with additional Parmesan if desired.

Zucchini noodles with pesto and cherry tomatoes is a vibrant and nourishing low-carb, low-cholesterol breakfast that offers a healthy alternative to traditional pasta dishes. By replacing noodles with zucchini, this recipe significantly reduces carbohydrates while still delivering a satisfying, flavorful meal. The fresh pesto adds a rich depth of flavor, while the cherry tomatoes provide a refreshing bite. This dish is a perfect way to start your day with a nutrient-packed breakfast that supports heart health and keeps you feeling full and satisfied.

Cauliflower Rice with Scrambled Tofu and Spinach

This cauliflower rice with scrambled tofu and spinach is a hearty, low-carb, and cholesterol-friendly breakfast option. By using cauliflower rice instead of traditional rice, the dish is made light and low in carbohydrates, while tofu offers a plant-based protein boost. The spinach adds an extra dose of vitamins and minerals, making this breakfast both filling and nutritious without compromising on taste.

Ingredients:

• 1 small cauliflower, grated into rice-sized pieces
• 1/2 block firm tofu, crumbled
• 1 cup fresh spinach, chopped
• 1 small onion, diced
• 1 tablespoon olive oil
• 1 teaspoon turmeric powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Begin by grating the cauliflower into rice-sized pieces using a grater or food processor.
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 2-3 minutes until softened.
3. Add the crumbled tofu to the skillet, followed by the turmeric and garlic powder. Stir to combine and cook for 3-4 minutes, allowing the tofu to brown slightly.
4. Add the chopped spinach and sauté for an additional 2 minutes, until wilted.
5. In a separate pan, sauté the cauliflower rice in a little olive oil or non-stick spray over medium heat for 5-6 minutes until tender and slightly golden.
6. Combine the cauliflower rice with the tofu and spinach mixture, stirring well. Season with salt and pepper to taste.
7. Serve immediately, and enjoy!

This cauliflower rice with scrambled tofu and spinach is a perfect low-carb, low-cholesterol breakfast that is full of flavor and texture. The cauliflower rice provides a hearty base without adding excess carbohydrates, while tofu adds a good source of protein. The spinach offers a nutritional punch, rich in vitamins and minerals. This meal is both filling and satisfying, making it an excellent choice for those looking for a heart-healthy, plant-based start to their day.

Chia Pudding with Almond Butter and Coconut Flakes

Chia pudding with almond butter and coconut flakes is a simple yet indulgent breakfast that is low in both carbs and cholesterol. Chia seeds are packed with fiber, omega-3 fatty acids, and antioxidants, making them a great addition to a heart-healthy breakfast. The almond butter adds a rich, creamy texture, while coconut flakes provide a touch of natural sweetness. This breakfast is not only nutritious but also incredibly easy to prepare.

Ingredients:

• 3 tablespoons chia seeds
• 1 cup unsweetened almond milk (or any preferred plant-based milk)
• 1 tablespoon almond butter
• 2 tablespoons unsweetened shredded coconut flakes
• 1 teaspoon vanilla extract
• A few drops of stevia or honey (optional)

Instructions:

1. In a bowl, combine the chia seeds, almond milk, and vanilla extract. Stir well to ensure the seeds are evenly distributed.
2. Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken.
3. Once the chia pudding has set, stir in the almond butter until smooth.
4. Top with shredded coconut flakes and sweetener of choice, if desired.
5. Serve chilled and enjoy!

Chia pudding with almond butter and coconut flakes is a quick, low-carb, low-cholesterol breakfast that is as nutritious as it is delicious. The chia seeds provide fiber and healthy fats, while almond butter contributes a creamy texture that makes this pudding feel indulgent without adding unnecessary sugars or cholesterol. This recipe is also highly customizable, allowing you to adjust the sweetness and toppings to suit your taste. It’s a great option for a heart-healthy breakfast that will keep you energized throughout the day.

Mushroom and Bell Pepper Frittata

This mushroom and bell pepper frittata is a vibrant, low-carb, low-cholesterol breakfast that combines savory vegetables with a light egg base. The frittata is packed with flavor from sautéed mushrooms, colorful bell peppers, and fresh herbs. It’s a protein-rich dish that’s also low in calories and cholesterol, making it a great option for a balanced, healthy start to your day.

Ingredients:

• 4 egg whites
• 1/2 cup sliced mushrooms
• 1/2 red bell pepper, diced
• 1/2 yellow bell pepper, diced
• 1 tablespoon olive oil
• 1/4 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In an oven-safe skillet, heat the olive oil over medium heat. Add the mushrooms and bell peppers, cooking for about 5 minutes until the vegetables are softened.
3. In a bowl, whisk the egg whites with dried thyme, salt, and pepper.
4. Pour the egg mixture over the sautéed vegetables in the skillet, ensuring the eggs cover the vegetables evenly.
5. Transfer the skillet to the oven and bake for 12-15 minutes, or until the frittata is fully set and lightly golden.
6. Once cooked, remove from the oven and let it cool slightly before slicing.
7. Garnish with fresh parsley, if desired, and serve.

This mushroom and bell pepper frittata is an excellent low-carb, low-cholesterol breakfast that provides a hearty dose of vegetables and protein without the added fat or cholesterol of a traditional frittata. The combination of mushrooms, bell peppers, and egg whites makes for a satisfying meal that’s rich in flavor and nutrients. This recipe is quick, easy to prepare, and versatile, making it a great choice for a healthy and energizing start to the day.

Spinach and Feta Omelette

This spinach and feta omelette is a light and healthy breakfast, offering a low-carb, low-cholesterol option that’s both satisfying and nutritious. By using egg whites instead of whole eggs, this dish keeps the cholesterol in check while providing a good dose of protein. The spinach is rich in vitamins and minerals, while the feta adds a savory and creamy touch to the omelette. It’s quick to make, full of flavor, and an excellent choice for a heart-healthy breakfast.

Ingredients:

• 4 egg whites
• 1/2 cup fresh spinach, chopped
• 2 tablespoons crumbled feta cheese
• Salt and pepper, to taste
• 1 teaspoon olive oil or non-stick spray

Instructions:

1. Heat a non-stick skillet over medium heat and add the olive oil or spray the pan with non-stick spray.
2. Add the chopped spinach to the skillet and sauté for 1-2 minutes until wilted.
3. In a bowl, whisk the egg whites with salt and pepper.
4. Pour the egg whites over the spinach in the skillet, ensuring they cover the greens evenly. Cook for 2-3 minutes until the eggs start to set.
5. Sprinkle the crumbled feta cheese on top of the eggs and cook for another 2-3 minutes, allowing the omelette to firm up.
6. Once the omelette is cooked through, carefully fold it in half and serve immediately.

This spinach and feta omelette is an ideal low-carb, low-cholesterol breakfast that’s quick to prepare yet packed with flavor. The egg whites provide lean protein, while the spinach offers essential nutrients, and the feta adds a creamy, savory element. This meal is filling without being heavy, making it a perfect option for those looking to maintain a heart-healthy diet. Whether you’re on a time crunch or enjoying a relaxed morning, this omelette is both delicious and nutritious.

Cucumber and Hummus Breakfast Wrap

A cucumber and hummus breakfast wrap is a fresh, low-carb, low-cholesterol way to start the day. This wrap uses a low-carb tortilla, filled with crunchy cucumber, protein-rich hummus, and a few simple seasonings. It’s a light, vegetarian breakfast that provides plenty of hydration, fiber, and healthy fats while being low in cholesterol. This meal is not only quick and easy to prepare but also incredibly refreshing and satisfying.

Ingredients:

• 1 low-carb tortilla or wrap
• 1/2 cucumber, thinly sliced
• 3 tablespoons hummus
• Fresh dill or parsley (optional)
• A squeeze of lemon juice
• Salt and pepper, to taste

Instructions:

1. Lay the low-carb tortilla flat on a clean surface.
2. Spread the hummus evenly over the center of the tortilla.
3. Layer the thinly sliced cucumber on top of the hummus.
4. Add a squeeze of lemon juice and season with salt and pepper to taste.
5. Garnish with fresh dill or parsley for added flavor.
6. Roll up the tortilla, folding in the sides as you go to create a tight wrap.
7. Slice in half and serve immediately.

This cucumber and hummus breakfast wrap is a refreshing, low-carb, and low-cholesterol breakfast that’s perfect for those seeking a light yet satisfying start to their day. The cucumber provides hydration and crunch, while the hummus delivers protein and healthy fats. With minimal preparation time and easy-to-find ingredients, this wrap is an ideal option for a busy morning or a quick, nutritious snack. It’s a flavorful way to keep cholesterol in check while nourishing your body with wholesome ingredients.

Almond Flour Pancakes with Berries

Almond flour pancakes are a fantastic low-carb, low-cholesterol alternative to traditional pancakes. Made with almond flour, these pancakes are not only gluten-free but also packed with protein and healthy fats. Paired with fresh berries, they create a deliciously sweet and satisfying breakfast that doesn’t compromise your heart health. This recipe offers a wholesome start to your day, perfect for those who want to enjoy pancakes without the carbs and cholesterol.

Ingredients:

• 1 cup almond flour
• 2 egg whites
• 1/4 cup unsweetened almond milk
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• A pinch of salt
• Fresh berries (blueberries, raspberries, or strawberries)
• A drizzle of sugar-free syrup (optional)

Instructions:

1. In a bowl, combine the almond flour, baking powder, and salt.
2. In a separate bowl, whisk the egg whites, almond milk, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and mix until a smooth batter forms.
4. Heat a non-stick skillet or griddle over medium heat and lightly coat with non-stick spray.
5. Pour small portions of the batter onto the skillet, forming small pancakes. Cook for 2-3 minutes on each side or until golden brown.
6. Remove the pancakes from the skillet and serve with fresh berries and a drizzle of sugar-free syrup, if desired.

Almond flour pancakes with berries provide a delicious, low-carb, low-cholesterol option for anyone craving a comforting breakfast. The almond flour makes these pancakes naturally gluten-free and rich in healthy fats, while the egg whites keep them light and protein-packed. The fresh berries add natural sweetness and antioxidants, making this dish a heart-healthy breakfast choice. Whether you’re looking to start your day with a special treat or need a quick, nutritious meal, these pancakes are sure to satisfy.

Smoked Salmon and Avocado Salad

This smoked salmon and avocado salad is a simple, low-carb, and low-cholesterol breakfast option that’s perfect for a quick yet nutritious start to your day. The creamy avocado pairs wonderfully with the rich and smoky salmon, providing a good balance of healthy fats and protein. This dish is packed with essential nutrients like omega-3 fatty acids, vitamins, and minerals, making it an excellent choice for supporting heart health while satisfying your hunger.

Ingredients:

• 4 ounces smoked salmon, sliced
• 1 ripe avocado, sliced
• 1 cup mixed greens (spinach, arugula, or baby kale)
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• Salt and pepper, to taste
• Fresh dill, for garnish (optional)

Instructions:

1. In a large bowl, combine the mixed greens and toss with olive oil and lemon juice. Season with salt and pepper.
2. Arrange the sliced avocado and smoked salmon on top of the greens.
3. Garnish with fresh dill, if desired, for added flavor.
4. Serve immediately and enjoy!

The smoked salmon and avocado salad is a refreshing, low-carb, low-cholesterol breakfast that’s both delicious and nourishing. The healthy fats from the avocado and omega-3s from the smoked salmon support heart health, while the greens add fiber and essential nutrients. This dish is light yet satisfying, providing you with a protein-rich meal that’s easy to prepare and perfect for those seeking a heart-healthy, flavorful start to their day.

Tofu Scramble with Bell Peppers and Onions

This tofu scramble with bell peppers and onions is a savory, low-carb, and cholesterol-free breakfast that’s packed with plant-based protein. Tofu serves as a versatile substitute for eggs, providing a hearty texture and a good source of protein. Paired with sautéed bell peppers and onions, this dish is bursting with flavor and is a great option for those looking to avoid cholesterol while still enjoying a satisfying breakfast.

Ingredients:

• 1/2 block firm tofu, crumbled
• 1/2 red bell pepper, diced
• 1/2 yellow bell pepper, diced
• 1 small onion, diced
• 1 tablespoon olive oil
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh cilantro, for garnish (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the diced onion and bell peppers and sauté for 3-4 minutes until softened.
2. Add the crumbled tofu to the skillet, along with turmeric powder, garlic powder, salt, and pepper. Stir to combine.
3. Cook for 5-7 minutes, stirring occasionally, until the tofu is browned and heated through.
4. Garnish with fresh cilantro, if desired, and serve immediately.

This tofu scramble with bell peppers and onions is a great low-carb, cholesterol-free breakfast option that’s both filling and flavorful. The tofu offers a satisfying texture and protein, while the bell peppers and onions add a pop of color and natural sweetness. This dish is not only heart-healthy but also quick and easy to make, making it perfect for a busy morning. It’s a wonderful option for anyone looking to enjoy a plant-based breakfast that supports their cholesterol goals.

Cabbage Stir-Fry with Shrimp

This cabbage stir-fry with shrimp is a low-carb, low-cholesterol breakfast that’s full of protein and fiber. Cabbage serves as a light yet hearty base, and shrimp adds a great source of lean protein without the excess cholesterol found in other meats. The stir-fry is quick to prepare, making it a perfect dish for a healthy and satisfying breakfast that doesn’t compromise on taste.

Ingredients:

• 1 cup shredded cabbage
• 6-8 large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1/2 teaspoon ginger, grated
• 1/2 teaspoon garlic, minced
• 1 tablespoon soy sauce (low-sodium)
• Salt and pepper, to taste
• Green onions, for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the garlic and ginger, and sauté for 1-2 minutes until fragrant.
2. Add the shrimp to the skillet and cook for 3-4 minutes, turning once, until the shrimp are pink and cooked through.
3. Add the shredded cabbage to the skillet and stir-fry for 2-3 minutes until the cabbage begins to soften.
4. Add the soy sauce and season with salt and pepper to taste. Stir to combine and cook for another 2-3 minutes.
5. Garnish with green onions, if desired, and serve immediately.

The cabbage stir-fry with shrimp is a perfect low-carb, low-cholesterol breakfast option that’s light yet satisfying. The shrimp provides lean protein, while the cabbage adds fiber and essential nutrients. This dish is quick to prepare and packed with flavor, making it an ideal breakfast for anyone looking to keep their cholesterol in check while enjoying a delicious, filling meal. It’s a great choice for those who prefer savory, protein-rich breakfasts that are easy on the heart.

Zucchini Noodles with Pesto and Cherry Tomatoes

This zucchini noodles with pesto and cherry tomatoes recipe is a light, low-carb, and cholesterol-friendly breakfast option. By using zucchini noodles instead of pasta, the dish becomes a fresh, low-calorie, and nutrient-packed meal that’s perfect for those seeking to reduce carbohydrates and cholesterol. The pesto sauce provides rich flavor, while the cherry tomatoes add a burst of freshness. It’s a quick and easy meal that will satisfy your hunger while keeping your heart health in mind.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1/4 cup pesto (store-bought or homemade)
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh basil, for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 3-4 minutes, just until tender but still firm.
2. Add the pesto sauce and toss to coat the zucchini noodles evenly. Cook for another 1-2 minutes until the pesto is heated through.
3. Add the cherry tomatoes to the skillet and cook for an additional minute.
4. Season with salt and pepper to taste, and garnish with fresh basil if desired.
5. Serve immediately and enjoy!

Zucchini noodles with pesto and cherry tomatoes is a delicious, low-carb, and low-cholesterol breakfast that provides all the flavor of pasta with none of the guilt. The zucchini noodles offer a light, refreshing base, while the pesto adds rich, herby flavor without excess calories or cholesterol. The cherry tomatoes bring a burst of freshness and vitamins. This dish is perfect for anyone looking to enjoy a satisfying, heart-healthy meal that is quick and easy to prepare, making it an ideal breakfast for busy mornings.

Greek Yogurt with Walnuts and Cinnamon

Greek yogurt with walnuts and cinnamon is a simple, heart-healthy breakfast option that’s low in carbs and cholesterol. Greek yogurt is packed with protein and probiotics, supporting gut health, while walnuts provide omega-3 fatty acids that are good for your heart. A sprinkle of cinnamon adds a warm, comforting flavor. This meal is both nutritious and easy to prepare, making it a perfect choice for a filling breakfast that doesn’t compromise your health goals.

Ingredients:

• 1 cup plain Greek yogurt (non-fat or low-fat)
• 1/4 cup walnuts, chopped
• 1/2 teaspoon ground cinnamon
• A drizzle of honey or stevia (optional)

Instructions:

1. Spoon the Greek yogurt into a bowl.
2. Top with chopped walnuts and sprinkle with ground cinnamon.
3. Drizzle a little honey or stevia on top, if desired, for added sweetness.
4. Stir well to combine and serve immediately.

Greek yogurt with walnuts and cinnamon is a simple yet delicious low-carb, low-cholesterol breakfast that’s rich in protein, healthy fats, and antioxidants. The Greek yogurt provides a creamy, satisfying base, while the walnuts offer heart-healthy omega-3s. The cinnamon adds a warm, aromatic touch that enhances the overall flavor. This dish is perfect for a nutritious, filling breakfast that’s easy to make and great for those looking to support their heart health and weight management.

Avocado and Egg White Toast

Avocado and egg white toast is a nutritious, low-carb, and low-cholesterol breakfast that combines creamy avocado with protein-packed egg whites. The avocado provides healthy fats, while the egg whites offer lean protein without any cholesterol. This dish is simple, quick, and filling, making it perfect for a healthy breakfast that’s both satisfying and heart-healthy. It’s an easy option to prepare, with minimal ingredients, and can be enjoyed at any time of day.

Ingredients:

• 1 slice whole-grain or low-carb bread
• 1/2 avocado, mashed
• 3 egg whites
• 1 teaspoon olive oil
• Salt and pepper, to taste
• Red pepper flakes (optional, for added spice)

Instructions:

1. Toast the slice of bread until golden brown.
2. In a skillet, heat the olive oil over medium heat. Add the egg whites and cook for 2-3 minutes, stirring occasionally, until fully cooked and scrambled.
3. Spread the mashed avocado evenly over the toasted bread.
4. Top with the scrambled egg whites and season with salt, pepper, and red pepper flakes if desired.
5. Serve immediately and enjoy!

Avocado and egg white toast is a perfect low-carb, low-cholesterol breakfast that’s both filling and heart-healthy. The creamy avocado adds a rich texture, while the egg whites provide lean protein without the cholesterol found in egg yolks. This breakfast is quick to prepare, making it ideal for busy mornings, and is a great option for anyone looking to reduce cholesterol while still enjoying a satisfying meal. The whole-grain or low-carb bread adds fiber, making it a balanced, nutrient-packed breakfast choice.

Note: More recipes are coming soon