40+ Delicious Low Carb Low Sugar Breakfast Recipes to Keep You Full All Morning

As we age, our nutritional needs change, and maintaining a healthy diet becomes more important than ever.

For those over 40, a low-carb, low-sugar diet is a great way to stay energized, manage weight, and promote overall wellness.

One of the easiest ways to kickstart a healthy day is by enjoying a balanced breakfast. But what are some tasty, satisfying options for a low-carb, low-sugar morning meal?

In this blog post, we’ll explore 40+ breakfast recipes that are perfect for those seeking to reduce carbs and sugar while still enjoying delicious, nutritious meals.

From savory to sweet, these recipes are designed to keep you feeling full and focused throughout the day.

40+ Delicious Low Carb Low Sugar Breakfast Recipes to Keep You Full All Morning

Eating a low-carb, low-sugar breakfast doesn’t mean you have to sacrifice flavor or satisfaction.

With these 40+ breakfast ideas, you’ll discover a variety of tasty and easy-to-make recipes that fit perfectly into your health-conscious lifestyle.

Whether you’re aiming to lose weight, manage blood sugar levels, or simply start your day on the right foot, these breakfasts will help you achieve your goals while keeping you full and fueled all morning long.

So why not try something new tomorrow morning?

Your body will thank you!

Avocado and Egg Breakfast Bowl

This hearty breakfast bowl is a perfect blend of healthy fats, protein, and fiber. The creamy avocado pairs perfectly with the rich, savory eggs, while the addition of spinach and cherry tomatoes adds a burst of freshness and antioxidants. It’s a quick, satisfying, and low-carb option for those who want to stay full longer while keeping sugar intake low.

Ingredients:

• 2 large eggs
• 1/2 ripe avocado, sliced
• 1/2 cup fresh spinach
• 5 cherry tomatoes, halved
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 teaspoon paprika (optional)

Instructions:

1. Heat the olive oil in a non-stick pan over medium heat.
2. Add the spinach and sauté for 1-2 minutes until wilted.
3. Crack the eggs into the pan and cook to your preferred consistency (scrambled, sunny-side up, or poached).
4. While the eggs are cooking, slice the avocado and cherry tomatoes.
5. Once the eggs are ready, plate them alongside the sautéed spinach and top with avocado slices and cherry tomatoes.
6. Season with salt, pepper, and paprika, and serve immediately.

The Avocado and Egg Breakfast Bowl is a versatile and customizable dish that brings together the creamy goodness of avocado with the protein-packed eggs and the freshness of vegetables. This dish is not only low in carbohydrates but also rich in healthy fats that promote satiety, making it a great choice for a morning meal that fuels you without spiking blood sugar. You can also experiment with adding your favorite low-carb toppings like cheese, herbs, or a squeeze of lemon for extra flavor.

Greek Yogurt with Almond Butter and Chia Seeds

This low-carb, low-sugar breakfast combines the tangy richness of Greek yogurt with the nutty flavor of almond butter and the fiber-packed chia seeds. It’s a perfect choice for those who need a quick, easy breakfast while keeping it light on the sugar but full of satisfying nutrients to fuel the day.

Ingredients:

• 1/2 cup plain Greek yogurt (unsweetened)
• 1 tablespoon almond butter (unsweetened)
• 1 tablespoon chia seeds
• A handful of raspberries or blueberries (optional for a touch of sweetness)
• 1/2 teaspoon cinnamon (optional)

Instructions:

1. In a bowl, add the Greek yogurt and almond butter. Stir until the almond butter is fully incorporated into the yogurt.
2. Sprinkle chia seeds over the mixture and stir again.
3. If desired, add a few berries for a burst of flavor and natural sweetness.
4. Top with cinnamon for extra warmth and depth of flavor.
5. Serve immediately, or refrigerate for later.

This Greek Yogurt with Almond Butter and Chia Seeds is a fantastic breakfast option for those following a low-carb and low-sugar diet. Greek yogurt provides a high dose of protein, while almond butter offers healthy fats, and chia seeds contribute essential fiber and omega-3 fatty acids. The combination keeps you full for longer, stabilizing blood sugar levels throughout the morning. Plus, it’s quick to make and easily customizable with your favorite toppings or spices, making it an ideal choice for busy mornings.

Zucchini Noodles with Pesto and Grilled Chicken

For a savory, low-carb breakfast, this dish features fresh zucchini noodles, a vibrant homemade pesto sauce, and lean grilled chicken. It’s a perfect option for those who want to indulge in a delicious, filling breakfast without the added sugars or carbs. The pesto adds a rich, aromatic flavor that elevates the zucchini noodles, making it feel indulgent while still being healthy.

Ingredients:

• 1 medium zucchini, spiralized into noodles
• 1 grilled chicken breast, sliced
• 2 tablespoons homemade pesto (or store-bought if low-carb)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• A handful of grated Parmesan cheese (optional)

Instructions:

1. Spiralize the zucchini to create noodle-like strands. If you don’t have a spiralizer, you can use a vegetable peeler to create ribbons.
2. In a non-stick pan, heat the olive oil over medium heat and sauté the zucchini noodles for 2-3 minutes until slightly softened.
3. Add the grilled chicken slices to the pan and heat for another 1-2 minutes.
4. Remove from heat and toss in the pesto until the noodles and chicken are evenly coated.
5. Season with salt and pepper to taste.
6. If desired, sprinkle with grated Parmesan cheese before serving.

Zucchini Noodles with Pesto and Grilled Chicken is a wonderfully filling and nutrient-dense breakfast that combines the freshness of zucchini with the bold, rich flavors of pesto and the lean protein from chicken. This meal is perfect for anyone looking to avoid carbs but still enjoy a satisfying and tasty dish. It’s also highly customizable — add more veggies, or adjust the pesto’s flavor to your liking. Whether you’re meal prepping or looking for a quick fix, this breakfast option delivers both taste and nutrition without the added sugars.

Cauliflower Rice and Turkey Scramble

This low-carb breakfast option combines cauliflower rice with a flavorful turkey scramble, creating a protein-packed meal that’s both satisfying and healthy. The cauliflower rice is an excellent substitute for traditional grains, while the turkey provides lean protein to keep you energized. A sprinkle of spices and fresh vegetables adds depth to the dish, making it a delicious way to start the day.

Ingredients:

• 1 cup cauliflower rice (store-bought or homemade)
• 3 ounces ground turkey
• 1 small bell pepper, diced
• 1/4 onion, diced
• 1 tablespoon olive oil
• 2 eggs
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and sauté for 3-4 minutes until softened.
2. Add the ground turkey to the skillet, breaking it up with a spoon. Cook for 5-6 minutes until browned and fully cooked.
3. Stir in the cauliflower rice, garlic powder, paprika, salt, and pepper. Cook for an additional 3-4 minutes until the cauliflower rice is tender.
4. In a separate pan, scramble the eggs to your desired consistency.
5. Serve the turkey and cauliflower rice mixture in a bowl, topping with scrambled eggs.

Cauliflower Rice and Turkey Scramble is a hearty and nutrient-packed breakfast that’s both low in carbs and rich in protein. The cauliflower rice provides a perfect base, while the turkey and eggs offer the necessary protein to keep you feeling full. It’s also easy to customize with your favorite vegetables or spices, making it a versatile and satisfying breakfast option for anyone on a low-carb, low-sugar diet. It’s quick to prepare and perfect for busy mornings or meal prep for the week.

Smoked Salmon and Cream Cheese Lettuce Wraps

These Smoked Salmon and Cream Cheese Lettuce Wraps are a fresh, low-carb alternative to traditional sandwiches. The smoky flavor of the salmon pairs beautifully with the creamy cheese, while the crisp lettuce leaves provide a satisfying crunch. This breakfast is simple to make yet feels indulgent, perfect for anyone who wants to start their day with a light, yet filling meal.

Ingredients:

• 2 large leaves of Romaine lettuce
• 3 ounces smoked salmon
• 2 tablespoons cream cheese (full-fat or low-fat)
• 1 tablespoon capers
• 1 tablespoon fresh dill, chopped
• 1/4 small cucumber, sliced thinly
• Fresh lemon wedges (optional)

Instructions:

1. Lay the Romaine lettuce leaves flat on a clean surface.
2. Spread the cream cheese evenly across the lettuce leaves.
3. Top with smoked salmon, cucumber slices, capers, and fresh dill.
4. Roll up the lettuce leaves tightly, creating wraps.
5. Serve immediately with a squeeze of fresh lemon juice if desired.

Smoked Salmon and Cream Cheese Lettuce Wraps offer a light but satisfying breakfast that is both low-carb and low-sugar. The combination of creamy cheese, salty smoked salmon, and fresh veggies makes this meal feel indulgent, yet it’s a healthy option that’s quick to prepare. It’s perfect for anyone looking for a refreshing, protein-rich breakfast that doesn’t rely on bread or grains. This recipe is easily customizable, so feel free to add extra toppings like avocado or substitute the salmon with other lean proteins.

Cottage Cheese and Cucumber Bowl

This Cottage Cheese and Cucumber Bowl is a refreshing, low-carb breakfast that is both nutritious and hydrating. The creamy cottage cheese is paired with crisp cucumber and a drizzle of olive oil, making for a balanced breakfast that’s full of protein and low in sugar. The addition of fresh herbs elevates the flavors, turning a simple bowl into a satisfying and light meal.

Ingredients:

• 1/2 cup full-fat cottage cheese
• 1/2 cucumber, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• Fresh dill or parsley, chopped (optional)
• Salt and pepper, to taste

Instructions:

1. In a bowl, add the cottage cheese.
2. Top with the thinly sliced cucumber.
3. Drizzle with olive oil and lemon juice.
4. Sprinkle with fresh dill or parsley, and season with salt and pepper to taste.
5. Serve immediately or refrigerate for later.

The Cottage Cheese and Cucumber Bowl is an easy-to-make breakfast that’s both refreshing and satisfying. It’s an excellent source of protein from the cottage cheese, while the cucumber provides hydration and crunch. The addition of olive oil and fresh herbs makes it a flavorful and nutritious option for a low-carb, low-sugar breakfast. This bowl is not only low in calories but also keeps you feeling full throughout the morning. It’s perfect for those looking for a quick, light, and healthy breakfast with minimal prep time.

Spinach and Feta Omelette

This Spinach and Feta Omelette is a flavorful, low-carb, and high-protein breakfast option. Packed with nutrient-rich spinach and the creamy, tangy taste of feta, this omelette is not only delicious but also helps keep you full and energized. The combination of eggs and cheese provides a satisfying breakfast that is both light on sugar and rich in healthy fats and protein.

Ingredients:

• 2 large eggs
• 1/4 cup fresh spinach, chopped
• 2 tablespoons feta cheese, crumbled
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a non-stick pan over medium heat.
2. Add the chopped spinach and cook for 1-2 minutes until wilted.
3. Whisk the eggs in a bowl and pour them into the pan with the spinach. Season with salt and pepper.
4. As the eggs cook, sprinkle the feta cheese on top.
5. Once the eggs are mostly set, fold the omelette in half and cook for another 1-2 minutes until fully cooked through.
6. Serve immediately.

The Spinach and Feta Omelette is a nutrient-dense breakfast option that is low in carbs and rich in protein. The combination of eggs, spinach, and feta provides essential vitamins and minerals, while the fats from the cheese help keep you feeling full longer. This recipe is a great way to start your day with a meal that’s satisfying but won’t spike your blood sugar. It’s also highly customizable, so feel free to add more veggies or swap the feta for another cheese of your choice.

Chia Pudding with Almonds and Coconut

Chia Pudding with Almonds and Coconut is a no-cook, low-carb breakfast that’s easy to prepare the night before. The chia seeds absorb liquid overnight, forming a thick, creamy pudding that is rich in omega-3s, fiber, and protein. Topped with almonds and shredded coconut, it provides a satisfying crunch while keeping your blood sugar levels stable throughout the morning.

Ingredients:

• 2 tablespoons chia seeds
• 1/2 cup unsweetened almond milk
• 1/2 teaspoon vanilla extract
• 1 tablespoon unsweetened shredded coconut
• 10 almonds, chopped
• A few berries (optional, for added flavor)

Instructions:

1. In a bowl or mason jar, combine the chia seeds, almond milk, and vanilla extract. Stir well to ensure the seeds are fully mixed with the liquid.
2. Cover the mixture and refrigerate overnight (or for at least 4 hours).
3. Once the chia pudding has thickened, give it a good stir and top with shredded coconut, chopped almonds, and optional berries.
4. Serve chilled.

Chia Pudding with Almonds and Coconut is an easy, nutrient-dense breakfast that is perfect for those who need a low-carb, low-sugar option to start the day. Chia seeds are an excellent source of fiber, which promotes fullness and digestive health. The addition of almonds and coconut not only adds healthy fats but also provides a satisfying crunch. This pudding is a great make-ahead option for busy mornings, and you can experiment with different toppings or sweeteners to suit your preferences.

Baked Avocado Eggs

Baked Avocado Eggs offer a deliciously creamy and protein-packed breakfast that’s both low-carb and satisfying. The combination of avocado, egg, and seasonings creates a savory dish that’s full of healthy fats and protein. This breakfast is simple to prepare and can be easily customized with your favorite herbs or toppings for added flavor.

Ingredients:

• 1 ripe avocado, halved and pitted
• 2 large eggs
• Salt and pepper, to taste
• 1/4 teaspoon paprika or chili flakes (optional)
• Fresh cilantro or parsley, chopped (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the avocado in half and remove the pit. Scoop out a small amount of flesh from each half to create enough room for the eggs.
3. Place the avocado halves on a baking sheet or in a small baking dish.
4. Crack an egg into each avocado half, taking care not to spill.
5. Season with salt, pepper, and optional paprika or chili flakes.
6. Bake for 15-20 minutes, or until the egg whites are set and the yolk is cooked to your desired consistency.
7. Garnish with fresh herbs and serve immediately.

Baked Avocado Eggs are a rich, indulgent breakfast that’s low in carbs and sugar but high in healthy fats and protein. The creamy avocado pairs perfectly with the richness of the baked egg, making it a fulfilling meal that keeps you satisfied. This dish is also highly customizable — you can adjust the seasoning to your liking or top it with your favorite herbs. It’s a great choice for those who want a quick, nutritious breakfast that’s both flavorful and easy to make.

Egg Muffins with Bacon and Veggies

Egg Muffins with Bacon and Veggies are a fantastic, low-carb, high-protein breakfast that’s both portable and versatile. These mini frittatas are packed with protein-rich eggs, crispy bacon, and nutrient-dense vegetables like spinach and bell peppers. Perfect for meal prepping, they are easy to make ahead of time and can be reheated for a quick breakfast on busy mornings.

Ingredients:

• 6 large eggs
• 3 strips of bacon, cooked and crumbled
• 1/4 cup bell pepper, diced
• 1/4 cup spinach, chopped
• 1/4 cup shredded cheese (optional)
• Salt and pepper, to taste
• 1 tablespoon olive oil (for greasing)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a muffin tin with olive oil.
2. In a bowl, whisk the eggs and season with salt and pepper.
3. Add the crumbled bacon, diced bell pepper, and chopped spinach to the egg mixture. If using cheese, stir it in as well.
4. Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
5. Bake for 15-20 minutes or until the eggs are fully set and lightly golden.
6. Let the muffins cool for a few minutes before removing from the muffin tin.
7. Serve warm, or store in the fridge for up to 4 days.

Egg Muffins with Bacon and Veggies are a great way to enjoy a low-carb, high-protein breakfast with minimal prep. These mini frittatas are perfect for meal prep, providing a delicious and nutritious option for busy mornings. They’re rich in protein from the eggs and bacon and packed with vitamins and minerals from the vegetables. Plus, they’re easily customizable, allowing you to add your favorite veggies or swap bacon for another lean protein. These muffins are a satisfying and convenient breakfast that will keep you energized throughout the day.

Coconut Flour Pancakes

These Coconut Flour Pancakes are a fantastic low-carb alternative to traditional pancakes. Made with coconut flour, they’re gluten-free, low in sugar, and packed with healthy fats and fiber. Light and fluffy, these pancakes are the perfect way to enjoy a breakfast treat without the carb overload. Top them with fresh berries or a dollop of unsweetened whipped cream for an extra touch.

Ingredients:

• 1/4 cup coconut flour
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 teaspoon baking powder
• 1/4 teaspoon vanilla extract
• Pinch of salt
• 1 tablespoon coconut oil (for frying)
• Fresh berries or sugar-free syrup (optional)

Instructions:

1. In a bowl, whisk together the coconut flour, eggs, almond milk, baking powder, vanilla extract, and a pinch of salt until smooth.
2. Heat the coconut oil in a non-stick pan over medium heat.
3. Pour about 2 tablespoons of the batter into the pan for each pancake. Cook for 2-3 minutes per side or until golden brown and cooked through.
4. Remove the pancakes from the pan and set aside. Repeat until all the batter is used.
5. Serve the pancakes warm with fresh berries or a drizzle of sugar-free syrup, if desired.

Coconut Flour Pancakes are a delicious, low-carb alternative to traditional pancakes, perfect for anyone looking to reduce their carb intake while still enjoying a fluffy, satisfying breakfast. These pancakes are rich in healthy fats and fiber, thanks to the coconut flour, and provide a great source of protein from the eggs. They are light yet filling, making them an ideal option for a low-sugar, low-carb morning treat. Whether you’re following a gluten-free diet or just want a healthier breakfast, these pancakes are a fantastic choice.

Grilled Sausage and Veggie Skewers

Grilled Sausage and Veggie Skewers are a savory, low-carb breakfast option that’s full of flavor and packed with protein. These skewers feature grilled sausages and colorful vegetables like bell peppers, onions, and zucchini, all lightly seasoned and cooked to perfection. This breakfast is great for those looking for a hearty, savory meal that’s easy to prepare and can be made ahead for a quick morning option.

Ingredients:

• 2 sausages (preferably low-carb, such as chicken or turkey sausage)
• 1 bell pepper, cut into chunks
• 1/2 onion, cut into chunks
• 1/2 zucchini, cut into thick slices
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 teaspoon dried oregano (optional)

Instructions:

1. Preheat the grill or a grill pan to medium heat.
2. Cut the sausages into 1-inch slices and thread them onto skewers, alternating with chunks of bell pepper, onion, and zucchini.
3. Drizzle the skewers with olive oil and season with salt, pepper, and optional dried oregano.
4. Grill the skewers for 6-8 minutes, turning occasionally, until the sausages are fully cooked and the vegetables are tender and slightly charred.
5. Remove from the grill and serve immediately.

Grilled Sausage and Veggie Skewers are a hearty and satisfying breakfast option that’s both low in carbs and full of flavor. The combination of savory sausages and grilled vegetables provides a well-balanced meal that’s high in protein and fiber. This breakfast is also great for meal prep, as the skewers can be stored in the fridge and reheated for an easy and delicious morning meal. With minimal carbs and plenty of nutrients, this recipe is perfect for those looking for a savory, filling breakfast that’s easy to make and packed with flavor.

Broccoli and Cheese Stuffed Chicken Breast

Broccoli and Cheese Stuffed Chicken Breast is a savory, low-carb breakfast option that combines the rich flavors of cheese with the goodness of fresh broccoli. The chicken breast serves as a protein-packed vessel for a cheesy, nutrient-dense filling, making this dish both satisfying and healthy. This breakfast is not only delicious but also easy to prepare and can be made ahead for a quick meal in the morning.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup broccoli florets, steamed and finely chopped
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 teaspoon garlic powder (optional)
• 1/4 teaspoon onion powder (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Butterfly the chicken breasts by slicing them horizontally, being careful not to cut all the way through.
3. In a bowl, mix the steamed and chopped broccoli with the shredded mozzarella cheese. Season with salt, pepper, garlic powder, and onion powder.
4. Stuff the chicken breasts with the broccoli and cheese mixture, folding the chicken back over to close it.
5. Heat olive oil in an oven-safe skillet over medium heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F/74°C).
7. Let the chicken rest for a few minutes before serving.

Broccoli and Cheese Stuffed Chicken Breast is a rich and satisfying breakfast option that’s both low in carbs and high in protein. The combination of the tender chicken and the creamy, cheesy broccoli filling provides a delicious balance of flavors and nutrients. This dish is great for anyone looking for a hearty, savory breakfast that won’t spike blood sugar levels. It’s perfect for meal prep, as the stuffed chicken can be made ahead and reheated for an easy breakfast. This recipe is also customizable — feel free to swap out the cheese or add other vegetables to the stuffing.

Smoked Salmon and Avocado Salad

Smoked Salmon and Avocado Salad is a light, refreshing breakfast that’s both low-carb and full of healthy fats. The creamy avocado pairs beautifully with the salty smoked salmon, while the fresh greens add crunch and nutrition. This salad is quick to prepare and makes for a satisfying, nutrient-packed start to your day, perfect for those following a low-sugar, high-protein diet.

Ingredients:

• 2 cups mixed salad greens (e.g., spinach, arugula, and kale)
• 3 ounces smoked salmon, sliced
• 1/2 ripe avocado, sliced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon capers (optional)
• Salt and pepper, to taste

Instructions:

1. In a large bowl, toss together the mixed greens.
2. Top the salad with sliced smoked salmon, avocado, and capers (if using).
3. Drizzle with olive oil and lemon juice. Season with salt and pepper to taste.
4. Gently toss the salad to combine and serve immediately.

Smoked Salmon and Avocado Salad is a quick, nutrient-dense breakfast that’s both refreshing and satisfying. The creamy avocado and smoky salmon provide healthy fats and protein, while the greens offer fiber and essential vitamins. This salad is perfect for a low-carb, low-sugar breakfast and is incredibly easy to prepare. Whether you’re looking for a light start to your day or something that’s packed with nutrients to fuel you, this salad is an ideal choice. It’s also versatile — add a hard-boiled egg or other veggies to make it even more filling.

Cauliflower Hash Browns

Cauliflower Hash Browns are a delicious low-carb alternative to traditional hash browns, providing a crispy, satisfying texture while being light on carbs and sugar. Made with cauliflower, egg, and a few spices, these hash browns are an excellent choice for a savory, nutritious breakfast. They’re easy to make, gluten-free, and can be paired with eggs, avocado, or other toppings for a complete breakfast.

Ingredients:

• 1/2 head of cauliflower, grated (about 3 cups)
• 1 large egg
• 1/4 cup almond flour
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper, to taste
• 1 tablespoon olive oil (for frying)

Instructions:

1. Grate the cauliflower using a box grater or food processor to create rice-like pieces.
2. Place the grated cauliflower in a clean kitchen towel and squeeze out excess moisture.
3. In a large bowl, mix the cauliflower with the egg, almond flour, garlic powder, onion powder, salt, and pepper.
4. Heat olive oil in a large skillet over medium heat.
5. Scoop spoonfuls of the cauliflower mixture into the pan and flatten into round patties.
6. Cook for 3-4 minutes per side, until golden brown and crispy.
7. Remove from the skillet and place on a paper towel to drain excess oil. Serve immediately.

Conclusion:
Cauliflower Hash Browns are a crispy and satisfying breakfast option that’s both low-carb and nutritious. They provide a great alternative to traditional hash browns, offering a delicious and hearty base for eggs, avocado, or even a sprinkle of cheese. The cauliflower is high in fiber and low in calories, making these hash browns a great option for anyone looking to reduce their carb intake while still enjoying a comforting, savory breakfast. They’re quick to prepare, gluten-free, and customizable with your favorite spices or toppings.

Note: More recipes are coming soon