33+ Easy Blender Egg Recipes for Your Next Meal

Eggs are an essential ingredient in many kitchens, prized for their versatility, nutritional value, and ability to transform a dish.

But when combined with the convenience and power of a blender, eggs can be turned into a variety of recipes that are both quick and delicious.

Whether you’re looking for a protein-packed breakfast or a creamy, smooth filling for your baked goods, blender egg recipes are here to save the day.

In this blog post, we’ll explore some creative and easy-to-follow blender egg recipes that will revolutionize your cooking routine and bring new flavors to your table.

33+ Easy Blender Egg Recipes for Your Next Meal

Blender egg recipes are a game-changer for anyone looking to simplify their meal prep without compromising on taste.

Whether you’re making an omelette, a quiche, or a creamy egg salad, using a blender helps streamline the process while ensuring smooth, well-mixed results.

With these 10 creative ideas, you’ll be able to enjoy flavorful, protein-rich meals in no time.

So grab your blender, crack a few eggs, and get ready to enjoy the convenience and taste of these easy-to-make dishes!

Blender Keto Egg Salad

This creamy and flavorful Keto Egg Salad is a great low-carb lunch that combines boiled eggs with a smooth, tangy dressing. The blender makes the process quick and easy, transforming the ingredients into a perfectly blended, rich salad. It’s packed with protein and healthy fats, making it an ideal meal for anyone on a keto or low-carb diet.

Ingredients:

• 6 boiled eggs
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Fresh chives or parsley for garnish (optional)

Instructions

1. Place the boiled eggs in the blender and pulse a few times to chop them up into smaller pieces.
2. Add mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper to the blender.
3. Blend on low speed for about 10 seconds or until the mixture reaches your desired consistency (smooth or slightly chunky).
4. Taste and adjust the seasoning if needed.
5. Transfer to a bowl, garnish with fresh herbs, and serve. Enjoy your creamy, tangy keto egg salad!

This Blender Keto Egg Salad is a fantastic option for a quick and satisfying low-carb lunch. The combination of creamy mayonnaise and tangy mustard, along with the richness of eggs, provides a perfect balance of flavors. Whether you serve it on its own, with lettuce wraps, or in a low-carb tortilla, it’s sure to become a favorite.

Blender Keto Scrambled Eggs

For a simple yet delicious lunch, these Keto Scrambled Eggs are made in a blender to ensure a creamy, airy texture. Perfect for a quick low-carb meal, this recipe can be customized with your choice of herbs, vegetables, or cheese to boost the flavor and nutrients.

Ingredients:

• 4 large eggs
• 1/4 cup heavy cream
• 1 tablespoon butter
• Salt and pepper to taste
• Fresh herbs like parsley, chives, or dill (optional)
• Grated cheese (cheddar, mozzarella, or parmesan) (optional)

Instructions

1. Crack the eggs into the blender and add the heavy cream, salt, and pepper.
2. Blend the ingredients on medium speed for 15-20 seconds, until fully mixed and slightly frothy.
3. Heat the butter in a non-stick skillet over medium heat.
4. Pour the egg mixture into the skillet.
5. Gently stir with a spatula as the eggs cook. For fluffier eggs, stir less frequently.
6. When the eggs are just set but still slightly soft, add cheese and fresh herbs (if desired).
7. Serve immediately and enjoy!

Blender Keto Scrambled Eggs are not only a quick and easy lunch but also offer a rich, creamy texture that satisfies hunger while keeping carbs low. The blender helps aerate the eggs, making them fluffier than traditional scrambled eggs. You can easily customize the dish by adding your favorite veggies or cheese for extra flavor.

Blender Keto Deviled Eggs

Keto Deviled Eggs are a classic and a great make-ahead option for a low-carb lunch. The blender ensures a smooth, creamy filling, and the simple ingredients come together quickly for a satisfying meal. These eggs are perfect for anyone who loves creamy, tangy flavors with a protein boost.

Ingredients:

• 6 boiled eggs
• 1/4 cup mayonnaise
• 1 tablespoon mustard (yellow or Dijon)
• 1 teaspoon white wine vinegar
• Salt and pepper to taste
• Paprika for garnish
• Chives or parsley for garnish (optional)

Instructions

1. Cut the boiled eggs in half lengthwise and remove the yolks. Place the yolks in the blender.
2. Add mayonnaise, mustard, vinegar, salt, and pepper to the blender.
3. Blend on medium speed for 20-30 seconds, until smooth and creamy.
4. Spoon or pipe the yolk mixture back into the egg whites.
5. Sprinkle with paprika and garnish with fresh herbs.
6. Serve chilled and enjoy!

These Blender Keto Deviled Eggs are a perfect option for those who enjoy rich, creamy textures and bold flavors. The blender simplifies the process, creating a smooth filling that packs plenty of tangy flavor. These deviled eggs are ideal for a light lunch or as a snack, and they keep well in the fridge for a few days.

Blender Keto Egg Muffins

These Blender Keto Egg Muffins are a savory, low-carb option perfect for a quick lunch. Using the blender helps mix the ingredients quickly, creating a fluffy and moist texture. With the addition of cheese, spinach, and bacon, these muffins are both filling and full of flavor, making them a great choice for a keto-friendly meal.

Ingredients:

• 6 large eggs
• 1/4 cup heavy cream
• 1/2 cup cooked bacon, crumbled
• 1/2 cup spinach, chopped
• 1/2 cup shredded cheese (cheddar or mozzarella)
• Salt and pepper to taste
• 1/4 teaspoon garlic powder (optional)

Instructions

1. Preheat the oven to 375°F (190°C) and grease a muffin tin.
2. Crack the eggs into the blender, add heavy cream, salt, pepper, and garlic powder. Blend until well combined.
3. Stir in the crumbled bacon, spinach, and cheese by hand, or pulse the blender a couple of times to incorporate.
4. Pour the egg mixture into the muffin tin, filling each cup about 2/3 full.
5. Bake for 20-25 minutes, or until the egg muffins are set and golden on top.
6. Let cool slightly before serving.

Blender Keto Egg Muffins are an excellent low-carb lunch option that’s quick to prepare and easy to eat on the go. The combination of bacon, spinach, and cheese gives each muffin a satisfying flavor, while the eggs provide plenty of protein. These muffins are a great make-ahead meal that can be stored in the fridge for several days.

Blender Keto Egg Drop Soup

This low-carb Keto Egg Drop Soup is a comforting, flavorful, and easy-to-make meal that uses eggs to create silky ribbons in a rich broth. The blender helps create a smooth and velvety texture for the base, making it a quick and satisfying keto-friendly lunch.

Ingredients:

• 4 large eggs
• 3 cups chicken or vegetable broth
• 1 tablespoon soy sauce or coconut aminos
• 1 teaspoon sesame oil
• 1/2 teaspoon ginger powder
• 1 tablespoon green onions, sliced
• Salt and pepper to taste

Instructions

1. In a blender, combine the eggs, soy sauce, sesame oil, and ginger powder. Blend on low speed for 10 seconds.
2. Heat the chicken broth in a pot over medium heat until it starts to simmer.
3. Slowly pour the egg mixture into the broth while stirring constantly to create the egg ribbons.
4. Continue stirring until the eggs are fully cooked and the soup is silky smooth.
5. Season with salt and pepper, and garnish with sliced green onions.
6. Serve warm.

Blender Keto Egg Drop Soup is a simple yet elegant meal that’s both comforting and nourishing. The silky egg ribbons blend perfectly with the rich broth, making this soup an easy, quick keto lunch. It’s packed with flavor and low in carbs, making it a great option for those on a ketogenic diet.

Blender Keto Shakshuka

Shakshuka is a flavorful Middle Eastern dish, and this keto version uses eggs and a rich, spicy tomato sauce, all made effortlessly with the blender. The eggs are poached in the sauce, creating a rich and satisfying dish that’s perfect for a low-carb lunch.

Ingredients:

• 4 large eggs
• 1 can (14 oz) diced tomatoes
• 1/2 onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. In a blender, combine the diced tomatoes, onion, bell pepper, garlic, cumin, paprika, chili powder, salt, and pepper. Blend until smooth.
2. Heat a skillet over medium heat and pour the blended mixture into the pan. Simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken.
3. Make small wells in the sauce and crack the eggs into each well.
4. Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your liking.
5. Garnish with fresh cilantro and serve.

Blender Keto Shakshuka is a bold, flavorful dish that combines the rich taste of poached eggs with a spicy, savory tomato sauce. This easy recipe is full of nutrients and provides a satisfying low-carb lunch that’s packed with flavor. Whether served on its own or with a side of keto bread, it’s sure to be a hit.

Blender Keto Egg Casserole

This Keto Egg Casserole is a hearty, comforting dish that combines eggs, cheese, and vegetables into a satisfying low-carb meal. The blender makes it easy to mix the ingredients, creating a smooth, creamy texture. It’s a perfect meal for lunch, especially when served warm.

Ingredients:

• 8 large eggs
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/2 cup spinach, chopped
• 1/4 cup diced bell pepper
• 1/4 cup diced onion
• Salt and pepper to taste
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil

Instructions

1. Preheat the oven to 375°F (190°C) and grease a casserole dish.
2. Crack the eggs into the blender, then add the heavy cream, salt, pepper, garlic powder, spinach, bell pepper, and onion.
3. Blend on medium speed for 15-20 seconds until fully mixed.
4. Pour the mixture into the prepared casserole dish, and top with shredded cheddar cheese.
5. Bake for 25-30 minutes, or until the casserole is set and golden on top.
6. Allow to cool slightly before slicing and serving.

Blender Keto Egg Casserole is a quick, satisfying meal that’s perfect for lunch. The creamy texture from the eggs and heavy cream, along with the cheesy goodness, makes this casserole a delicious and filling low-carb option. It’s also versatile, so feel free to add your favorite veggies or protein to suit your tastes.

Blender Keto Egg and Avocado Salad

This refreshing Keto Egg and Avocado Salad combines creamy avocado with hard-boiled eggs for a quick and satisfying lunch. The blender helps create a smooth dressing that perfectly complements the richness of the eggs and avocado. It’s a nutrient-dense, low-carb meal that’s ideal for those following a keto diet.

Ingredients:

• 4 hard-boiled eggs
• 1 ripe avocado
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh dill or parsley for garnish

Instructions

1. Cut the hard-boiled eggs into chunks and place them in a bowl.
2. In the blender, combine the avocado, olive oil, lemon juice, salt, and pepper. Blend until smooth and creamy.
3. Gently fold the avocado dressing into the chopped eggs until well coated.
4. Garnish with fresh dill or parsley and serve immediately.

Blender Keto Egg and Avocado Salad is an easy and delicious low-carb lunch that’s packed with healthy fats, fiber, and protein. The smooth avocado dressing adds a creamy texture to the eggs, making this salad a satisfying and nutritious option. It’s perfect for anyone looking for a quick and tasty meal that fits within a keto diet.

Blender Keto Eggplant Parmesan

This keto version of Eggplant Parmesan uses eggs to create a crisp, golden crust without breadcrumbs. The blender makes the coating mixture smooth and easy to apply, while the eggplant becomes tender and flavorful. It’s a low-carb take on a classic comfort food.

Ingredients:

• 2 medium eggplants, sliced
• 2 large eggs
• 1/2 cup almond flour
• 1/4 cup grated parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup marinara sauce (sugar-free)
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Crack the eggs into the blender and add the almond flour, parmesan, garlic powder, oregano, salt, and pepper. Blend until smooth.
3. Dip the eggplant slices into the egg mixture, coating both sides, and place them on the baking sheet.
4. Bake for 20 minutes, flipping halfway through.
5. Remove from the oven, top each slice with marinara sauce and mozzarella cheese, and bake for an additional 5 minutes until the cheese is melted.
6. Serve warm.

Blender Keto Eggplant Parmesan is a flavorful, low-carb version of a classic Italian dish. The eggs create a crispy crust, while the almond flour and cheese add richness. Topped with marinara sauce and melted mozzarella, this dish is a satisfying lunch that’s both keto-friendly and delicious.

Blender Keto Omelette

A fluffy, savory keto omelette made in the blender! This simple recipe uses eggs and a few keto-friendly ingredients to create a filling and satisfying low-carb meal. By blending the ingredients, you get a smooth, airy texture that makes the omelette light and delicious, perfect for a quick lunch.

Ingredients:

• 4 large eggs
• 2 tablespoons heavy cream
• 1/4 cup grated cheddar cheese
• 1/4 cup spinach, chopped
• 1/4 cup bell peppers, diced
• Salt and pepper to taste
• 1 tablespoon butter

Instructions

1. Crack the eggs into the blender, add the heavy cream, salt, and pepper, and blend on low speed until smooth and frothy.
2. Heat the butter in a skillet over medium heat.
3. Pour the egg mixture into the skillet, then sprinkle the grated cheese, spinach, and bell peppers on top.
4. Cook for about 3-4 minutes, then fold the omelette in half and cook for another 1-2 minutes until set.
5. Serve immediately, optionally garnishing with fresh herbs.

Blender Keto Omelette is a quick, simple, and satisfying lunch that can be customized to suit your taste. The blending method makes the eggs light and airy, while the cheese and veggies add flavor and texture. This is an easy and tasty keto lunch that can be made in just a few minutes.

Blender Keto Egg and Bacon Breakfast Bowl

This hearty, keto-friendly breakfast bowl features eggs and crispy bacon, all mixed together with a blender for ease of preparation. It’s perfect for lunch when you’re craving something filling and rich in protein and healthy fats, while remaining low in carbs.

Ingredients:

• 4 large eggs
• 2 slices of cooked bacon, crumbled
• 1/4 cup heavy cream
• 1/4 cup shredded cheddar cheese
• Salt and pepper to taste
• 1 tablespoon butter

Instructions

1. Crack the eggs into the blender and add heavy cream, salt, and pepper. Blend until smooth.
2. Heat butter in a skillet over medium heat, then pour in the egg mixture.
3. Stir gently as the eggs cook for 2-3 minutes, ensuring they stay soft and creamy.
4. Add the crumbled bacon and shredded cheddar cheese. Stir to combine and cook for an additional 1-2 minutes until the cheese melts.
5. Serve in a bowl and enjoy!

Blender Keto Egg and Bacon Breakfast Bowl is an indulgent, savory lunch option that’s packed with protein and flavor. The combination of eggs, bacon, and cheese creates a delicious, creamy texture, making it a satisfying low-carb meal that’s easy to prepare.

Blender Keto Zucchini Frittata

This Blender Keto Zucchini Frittata is a delicious and easy way to get in your veggies while keeping your carbs low. The eggs and zucchini come together in a flavorful, moist frittata that’s perfect for lunch. You can make this in advance for meal prep or enjoy it fresh.

Ingredients:

• 6 large eggs
• 1 medium zucchini, grated
• 1/4 cup heavy cream
• 1/4 cup shredded mozzarella cheese
• 1/4 cup diced onion
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. In the blender, combine the eggs, heavy cream, salt, and pepper. Blend until smooth.
3. In a skillet, sauté the grated zucchini and diced onion in olive oil for 3-4 minutes until soft.
4. Pour the blended egg mixture over the sautéed vegetables, then top with shredded mozzarella cheese.
5. Bake in the preheated oven for 20-25 minutes, or until the frittata is set and golden on top.
6. Serve warm, optionally garnished with fresh herbs.

Blender Keto Zucchini Frittata is a light yet satisfying low-carb lunch. The egg mixture is perfectly blended to create a smooth and fluffy texture, while the zucchini adds moisture and nutrients. This frittata is a versatile recipe, perfect for using up vegetables and customizable to your preferences.

Blender Keto Egg Roll in a Bowl

This keto-friendly version of the classic egg roll in a bowl swaps out the high-carb wrapper for a healthy combination of eggs, cabbage, and seasonings. The blender helps combine everything into a delicious, savory dish that’s perfect for a filling, low-carb lunch.

Ingredients:

• 4 large eggs
• 2 cups shredded cabbage
• 1/4 cup soy sauce or coconut aminos
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• Salt and pepper to taste

Instructions

1. In the blender, combine the eggs, soy sauce (or coconut aminos), sesame oil, rice vinegar, garlic powder, ginger powder, salt, and pepper. Blend until smooth.
2. Heat a large skillet over medium heat and add the shredded cabbage. Cook for 5-7 minutes until it softens.
3. Pour the egg mixture over the cabbage and cook, stirring occasionally, for 3-4 minutes, until the eggs are cooked through.
4. Serve hot, garnished with sesame seeds or green onions if desired.

Blender Keto Egg Roll in a Bowl is a quick, satisfying lunch that’s full of flavor and nutrients. The cabbage provides a crunchy texture while the eggs create a rich, savory base. This dish is low in carbs, high in protein, and easily customizable with additional veggies or protein sources like chicken or pork.

Blender Keto Avocado Egg Boats

Avocado Egg Boats are a fun and satisfying lunch option, combining creamy avocado with eggs in a baked “boat” form. The blender creates a smooth egg mixture that complements the richness of the avocado, making this a delicious and filling low-carb dish.

Ingredients:

• 2 ripe avocados
• 4 large eggs
• 1 tablespoon heavy cream
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish
• Red pepper flakes for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the avocados in half and remove the pits. Scoop out a little of the flesh to create space for the eggs.
3. In the blender, combine the eggs, heavy cream, salt, and pepper, and blend until smooth.
4. Carefully pour the egg mixture into the avocado halves, filling them up.
5. Place the avocado halves on a baking sheet and bake for 15-20 minutes, or until the eggs are set to your liking.
6. Garnish with fresh cilantro or parsley and red pepper flakes before serving.

Blender Keto Avocado Egg Boats are a rich, satisfying lunch that combines healthy fats and protein. The creamy avocado pairs perfectly with the smooth, fluffy eggs, creating a deliciously filling meal. These boats are also great for meal prep, as they can be easily reheated.

Blender Keto Egg and Cheese Casserole

This Keto Egg and Cheese Casserole is a cheesy, satisfying lunch that can be enjoyed warm or cold. The blender makes it easy to mix all the ingredients together, creating a smooth base that bakes up into a fluffy, cheesy casserole. It’s a great make-ahead meal for busy days.

Ingredients:

• 6 large eggs
• 1/2 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 1 tablespoon butter

Instructions

1. Preheat the oven to 375°F (190°C) and grease a casserole dish.
2. In the blender, combine the eggs, heavy cream, salt, pepper, and oregano. Blend until smooth.
3. Pour the mixture into the casserole dish and sprinkle with shredded mozzarella and cheddar cheese.
4. Dot with small pieces of butter and bake for 25-30 minutes, or until the casserole is set and golden.
5. Serve warm, garnished with fresh herbs if desired.

Blender Keto Egg and Cheese Casserole is an indulgent, easy-to-make lunch that’s full of rich, cheesy flavor. It’s a comforting, low-carb option that’s perfect for meal prepping. The creamy eggs and gooey cheese create a satisfying dish that’s sure to please anyone on a keto diet

Blender Keto Egg Salad Lettuce Wraps

Keto Egg Salad Lettuce Wraps offer a deliciously fresh, crunchy, and satisfying low-carb lunch. Using a blender makes mixing the creamy egg salad effortless, and pairing it with crisp lettuce provides the perfect vessel to enjoy a filling, flavorful meal without the carbs.

Ingredients:

• 4 large eggs, hard-boiled and peeled
• 2 tablespoons mayonnaise (preferably sugar-free)
• 1 tablespoon mustard
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1/2 teaspoon paprika
• Romaine or butter lettuce leaves for wrapping

Instructions

1. In the blender, combine the hard-boiled eggs, mayonnaise, mustard, lemon juice, paprika, salt, and pepper. Blend until smooth, leaving a bit of texture if you prefer a chunkier salad.
2. Spoon the egg salad into fresh lettuce leaves.
3. Serve immediately, or store the egg salad separately in the fridge for a quick meal later.

Blender Keto Egg Salad Lettuce Wraps are an easy and refreshing low-carb lunch. The creamy egg salad is perfectly balanced with the crunch of lettuce, creating a satisfying meal that’s both light and filling. It’s a great option for anyone looking for a quick keto-friendly lunch.

Blender Keto Spinach and Feta Quiche

Blender Keto Spinach and Feta Quiche is a savory, protein-packed dish that’s perfect for lunch. The blending process makes this quiche light and airy, while the spinach and feta cheese provide delicious flavor. It’s a great way to incorporate veggies and eggs into your meal while staying within your low-carb goals.

Ingredients:

• 6 large eggs
• 1/2 cup heavy cream
• 1/2 cup spinach, chopped
• 1/4 cup feta cheese, crumbled
• Salt and pepper to taste
• 1/4 teaspoon garlic powder
• 1 tablespoon butter

Instructions

1. Preheat the oven to 375°F (190°C) and grease a pie dish or quiche pan.
2. In the blender, combine the eggs, heavy cream, salt, pepper, and garlic powder. Blend until smooth.
3. Stir in the chopped spinach and crumbled feta cheese.
4. Pour the egg mixture into the prepared pan and bake for 25-30 minutes, or until the quiche is set and lightly golden on top.
5. Let cool slightly before serving.

Blender Keto Spinach and Feta Quiche is a flavorful and filling lunch that’s perfect for meal prep. The creamy texture of the eggs pairs wonderfully with the spinach and feta, making this quiche a satisfying low-carb option. It’s easy to prepare and can be enjoyed warm or cold.

Blender Keto Avocado Egg Salad

Blender Keto Avocado Egg Salad is a creamy, nutrient-packed meal that’s quick to prepare and full of flavor. By blending the eggs and avocado, you get a smooth, velvety texture that’s perfect for a satisfying lunch. It’s a great way to enjoy healthy fats and protein while keeping carbs low.

Ingredients:

• 4 large eggs, hard-boiled and peeled
• 1 ripe avocado
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh dill for garnish (optional)

Instructions

1. In the blender, combine the hard-boiled eggs, avocado, mayonnaise, lemon juice, salt, and pepper.
2. Blend until smooth and creamy, adjusting seasoning to taste.
3. Serve in a bowl or use as a filling for lettuce wraps.
4. Garnish with fresh dill if desired.

Blender Keto Avocado Egg Salad is a creamy and refreshing low-carb lunch. The combination of eggs and avocado provides a great source of healthy fats and protein, making it both satisfying and nutritious. This easy-to-make salad is perfect for those on a keto diet looking for a quick meal.

Blender Keto Eggplant & Egg Stir Fry

Blender Keto Eggplant & Egg Stir Fry is a savory, veggie-packed lunch that incorporates eggs and eggplant for a hearty low-carb meal. The blender makes it easy to prepare a quick sauce that complements the dish perfectly, making this stir fry a flavorful, satisfying meal.

Ingredients:

• 2 medium eggplants, diced
• 4 large eggs
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon sesame oil
• 1/2 teaspoon ginger powder
• 1 tablespoon garlic, minced
• Salt and pepper to taste

Instructions

1. In the blender, combine the eggs, soy sauce (or coconut aminos), sesame oil, ginger powder, salt, and pepper. Blend until smooth.
2. Heat a skillet over medium heat and sauté the diced eggplant and garlic in a bit of oil for about 5-7 minutes until softened.
3. Pour the blended egg mixture over the cooked eggplant and stir until the eggs are cooked through and scrambled.
4. Serve hot, garnished with sesame seeds or green onions.

Blender Keto Eggplant & Egg Stir Fry is a delicious and low-carb dish packed with flavor. The scrambled eggs create a creamy texture, and the eggplant absorbs the savory sauce, making this stir fry a satisfying and wholesome meal. It’s a great keto option for lunch, full of protein and healthy fats.

blender Keto Egg and Cheese Stuffed Mushrooms

Blender Keto Egg and Cheese Stuffed Mushrooms are a savory, bite-sized lunch option that’s perfect for a light but satisfying meal. The blend of eggs, cheese, and mushrooms creates a rich, flavorful filling that’s low in carbs but high in protein and fats.

Ingredients:

• 4 large eggs
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon heavy cream
• 8 large mushrooms, stems removed
• Salt and pepper to taste
• 1/4 teaspoon dried thyme
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 375°F (190°C) and grease a baking sheet.
2. In the blender, combine the eggs, mozzarella cheese, heavy cream, salt, pepper, and thyme. Blend until smooth.
3. Spoon the egg mixture into the hollowed-out mushroom caps, filling them generously.
4. Place the stuffed mushrooms on the baking sheet and bake for 15-20 minutes, or until the eggs are set and the cheese is melted and bubbly.
5. Garnish with fresh parsley and serve warm.

Blender Keto Egg and Cheese Stuffed Mushrooms are a delightful and flavorful low-carb lunch that’s simple to prepare. The creamy egg and cheese filling makes the mushrooms extra savory, while the mushrooms themselves add a great texture. It’s a fun way to enjoy a keto-friendly meal, perfect for a quick and satisfying lunch.

Blender Keto Egg and Sausage Casserole

Blender Keto Egg and Sausage Casserole is a hearty and filling lunch option that combines eggs, sausage, and cheese into a delicious casserole. The blender helps mix everything together smoothly, creating a fluffy, flavorful dish that’s low in carbs and packed with protein.

Ingredients:

• 6 large eggs
• 1/2 cup heavy cream
• 1/2 cup cooked sausage, crumbled
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 1 tablespoon butter

Instructions

1. Preheat the oven to 375°F (190°C) and grease a casserole dish.
2. In the blender, combine the eggs, heavy cream, salt, pepper, and oregano. Blend until smooth.
3. Stir in the crumbled sausage and shredded cheddar cheese.
4. Pour the egg mixture into the casserole dish and bake for 25-30 minutes, or until the casserole is set and golden on top.
5. Let cool slightly before slicing and serving.

Blender Keto Egg and Sausage Casserole is a filling and flavorful meal that’s perfect for a low-carb lunch. The eggs and sausage create a hearty base, while the cheese adds richness. It’s an easy-to-make, high-protein dish that’s perfect for meal prep and can be enjoyed warm or cold.

Note: More recipes are coming soon