40+ Delicious Friday Keto Egg Recipes to Make Your Morning Delightful

If you’re following a keto lifestyle, Fridays don’t have to mean straying from your low-carb goals.

Instead of indulging in high-carb, high-sugar weekend treats, why not dive into a selection of delicious and filling keto-friendly egg recipes?

Eggs are not only packed with protein but are also incredibly versatile, allowing you to enjoy everything from savory breakfasts to light lunches and satisfying snacks.

Whether you’re craving a rich omelet, a fluffy frittata, or creamy scrambled eggs, there’s something in this collection of 40+ Friday keto egg recipes to suit every taste.

These dishes are easy to make, full of flavor, and will keep you energized throughout the day without the carb overload.

40+ Delicious Friday Keto Egg Recipes to Make Your Morning Delightful

Embracing a keto lifestyle doesn’t mean giving up flavor, and these 40+ Friday keto egg recipes are the perfect proof of that! With so many variations to choose from, you’ll never get bored of your meals.

Eggs are a nutrient-rich base that can be paired with a variety of keto-friendly ingredients like cheese, avocado, bacon, and leafy greens to create meals that are not only healthy but incredibly satisfying.

Whether you’re prepping for a busy day or enjoying a relaxing weekend, these recipes offer a range of quick, easy, and delicious options that make sticking to your keto goals fun and delicious.

So, grab your eggs and get ready to enjoy a Friday full of tasty keto creations!

Keto Scrambled Eggs with Spinach and Feta

Start your Friday morning with a protein-packed keto breakfast. This dish combines scrambled eggs with fresh spinach and creamy feta cheese, creating a rich and satisfying meal that will keep you full and energized throughout the day. Perfect for those following a low-carb diet, it’s an easy-to-make recipe that takes only minutes to prepare.

Ingredients:

• 3 large eggs
• 1 cup fresh spinach, chopped
• 1/4 cup feta cheese, crumbled
• 1 tablespoon butter or olive oil
• Salt and pepper, to taste
• 1/2 teaspoon garlic powder (optional)

Instructions:

1. Heat the butter or olive oil in a skillet over medium heat.
2. Add the spinach and sauté for 1-2 minutes until wilted.
3. In a bowl, whisk the eggs with salt, pepper, and garlic powder (if using).
4. Pour the eggs into the skillet with the spinach and cook, stirring gently, until they begin to set.
5. Sprinkle the crumbled feta cheese over the eggs and continue cooking for another 2-3 minutes until the eggs are fully scrambled.
6. Serve immediately, garnished with extra feta if desired.

This keto scrambled eggs with spinach and feta is the ideal breakfast for a Friday, offering a balance of healthy fats, proteins, and greens. The combination of creamy feta and fresh spinach enhances the flavor of the eggs while keeping the meal light and nutritious. Perfect for anyone on a keto or low-carb diet, this dish is a quick, easy, and satisfying way to start the day.

Keto Egg Salad with Avocado

A creamy, refreshing, and satisfying lunch or snack, this keto egg salad with avocado is rich in healthy fats and protein, making it the ideal choice for anyone following a ketogenic diet. The addition of avocado enhances the salad’s texture, while mustard and mayo give it a tangy, creamy finish. Simple, quick, and delicious, it’s a perfect recipe for a busy Friday.

Ingredients:

• 4 large boiled eggs, peeled and chopped
• 1 ripe avocado, mashed
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh dill, chopped
• Salt and pepper, to taste
• Optional: 1 tablespoon red onion, finely chopped

Instructions:

1. In a large mixing bowl, combine the chopped eggs and mashed avocado.
2. Add the mayonnaise, Dijon mustard, and chopped dill, then stir until everything is well combined.
3. Season with salt and pepper to taste. If using red onion, mix it in for an added crunch and flavor.
4. Serve the egg salad on a bed of greens, in lettuce wraps, or enjoy it with keto-friendly crackers.

This keto egg salad with avocado is a deliciously creamy and nutrient-dense option for anyone looking to enjoy a healthy, filling meal. The eggs provide the perfect protein base, while the avocado contributes healthy fats and a smooth texture. With a tangy dressing and fresh dill, it offers a balance of flavors that makes it feel indulgent while still being keto-friendly. Whether enjoyed as a snack or a light lunch, this recipe will keep you satisfied throughout the day.

Keto Egg Muffins with Bacon and Cheese

Keto egg muffins are a great way to meal prep for the week ahead, and this version with bacon and cheese is packed with flavor. These savory muffins are high in protein and fat, making them a perfect grab-and-go breakfast for a busy Friday morning. You can make a batch and enjoy them throughout the week, ensuring you never miss out on a nutritious keto-friendly meal.

Ingredients:

• 6 large eggs
• 4 slices of cooked bacon, crumbled
• 1/2 cup shredded cheddar cheese
• 1/4 cup heavy cream
• Salt and pepper, to taste
• 1/4 teaspoon smoked paprika (optional)
• 1 tablespoon chopped green onions (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a muffin tin with cooking spray or line with muffin liners.
2. In a mixing bowl, whisk the eggs and heavy cream together until smooth. Season with salt, pepper, and smoked paprika.
3. Stir in the crumbled bacon, shredded cheese, and green onions (if using).
4. Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
5. Bake for 18-20 minutes, or until the egg muffins are fully set and slightly golden on top.
6. Let them cool for a few minutes before serving, or store them in the refrigerator for later use.

These keto egg muffins with bacon and cheese are a savory, satisfying breakfast or snack that can be made in advance for those busy mornings. The combination of crispy bacon, melty cheese, and fluffy eggs makes these muffins a flavorful treat that fits perfectly into a keto diet. They’re not only convenient but also packed with protein and healthy fats to keep you full and energized. Whether you’re meal prepping or just want an easy breakfast, these egg muffins are a must-try!

Keto Deviled Eggs with Avocado

These keto deviled eggs with avocado are a twist on the classic recipe, replacing traditional mayo with creamy avocado for a boost of healthy fats. Perfect as an appetizer or snack, they’re full of flavor and provide the ideal balance of protein and healthy fats. This simple yet delicious recipe is an excellent choice for a Friday treat when you’re looking for something light, satisfying, and keto-friendly.

Ingredients:

• 6 large eggs, boiled and peeled
• 1 ripe avocado
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• Salt and pepper, to taste
• Paprika, for garnish
• Chopped parsley, for garnish (optional)

Instructions:

1. Cut the boiled eggs in half lengthwise and remove the yolks.
2. In a small bowl, mash the avocado and egg yolks together until smooth.
3. Add the mayonnaise, Dijon mustard, lemon juice, salt, and pepper, mixing until everything is fully combined.
4. Spoon or pipe the mixture back into the egg white halves.
5. Garnish with a sprinkle of paprika and chopped parsley for an extra touch of flavor and color.
6. Serve immediately or refrigerate until ready to enjoy.

Keto deviled eggs with avocado are a creative and satisfying spin on the classic deviled egg, making them ideal for anyone following a low-carb or ketogenic diet. The creamy avocado adds richness while the mustard and lemon provide a tangy contrast to the eggs. Whether served at a party or enjoyed as a midday snack, these deviled eggs will quickly become a go-to keto recipe. They’re a perfect balance of healthy fats, protein, and flavor, making them both delicious and nutritious.

Keto Eggplant Parmesan with Egg Wash

Keto eggplant parmesan is a great way to enjoy this classic Italian dish while staying low-carb. Instead of breading, we use an egg wash to coat the eggplant slices, making them crispy and flavorful without the carbs. Paired with a rich tomato sauce and melted cheese, this dish is a satisfying meal for a Friday evening. Perfect for keto followers, this recipe delivers all the flavor without the carbs.

Ingredients:

• 1 medium eggplant, sliced into 1/2-inch rounds
• 2 large eggs, beaten
• 1/2 cup almond flour
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• 1/2 cup marinara sauce (sugar-free)
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves, for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a shallow dish, beat the eggs with a pinch of salt and pepper.
3. In another shallow dish, combine the almond flour and garlic powder.
4. Dip each eggplant slice into the egg wash, then coat with the almond flour mixture, pressing lightly to ensure an even coating.
5. Place the coated eggplant slices on the prepared baking sheet and bake for 20-25 minutes, flipping halfway through, until golden and crispy.
6. Spoon a small amount of marinara sauce onto each eggplant slice and top with mozzarella and Parmesan cheese.
7. Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
8. Garnish with fresh basil leaves and serve immediately.

Keto eggplant parmesan is a fantastic way to indulge in a low-carb version of the traditional Italian comfort food. The egg wash ensures a crispy, golden crust without the need for breadcrumbs, while the marinara sauce and melted cheese provide all the rich flavors of classic eggplant parmesan. This recipe is both satisfying and keto-friendly, perfect for those looking to enjoy a hearty meal without compromising their dietary goals. Whether served as a main course or alongside a fresh salad, it’s a perfect Friday dinner option.

Keto Baked Avocado Eggs

Keto baked avocado eggs are a simple yet delicious breakfast option that combines creamy avocado with eggs baked directly inside the avocado halves. This dish is packed with healthy fats, protein, and fiber, making it a perfect way to start your Friday with a satisfying, low-carb meal. Whether you’re looking for a quick breakfast or a fun twist on your usual eggs, this recipe will not disappoint.

Ingredients:

• 2 ripe avocados, halved and pitted
• 4 large eggs
• Salt and pepper, to taste
• 1 tablespoon fresh chives, chopped (optional)
• 1/4 teaspoon paprika (optional)
• Hot sauce, for serving (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Scoop out a small portion of the avocado from each half to create enough space for the egg.
3. Place the avocado halves on a baking dish and gently crack an egg into each half, being careful not to spill the egg white.
4. Season with salt, pepper, and paprika, and bake in the preheated oven for 12-15 minutes, or until the egg whites are set but the yolks are still slightly runny.
5. Remove from the oven and sprinkle with fresh chives and a dash of hot sauce if desired.
6. Serve immediately.

Keto baked avocado eggs are a creative and satisfying breakfast choice that’s rich in healthy fats, protein, and flavor. The creamy avocado combined with the baked egg creates a filling meal that will keep you energized and satisfied. Plus, it’s incredibly easy to make and customizable with your favorite seasonings or toppings. Whether you’re looking for a quick and easy breakfast or a more indulgent brunch, this recipe is a perfect option for a healthy, keto-friendly start to your Friday.

Keto Cloud Eggs with Spinach and Bacon

Keto cloud eggs are a fun and airy way to enjoy eggs while staying within your low-carb goals. With a fluffy egg white base and a rich egg yolk in the center, cloud eggs are not only visually stunning but also provide a satisfying texture. In this recipe, we add spinach and bacon for an extra burst of flavor, making it a perfect keto-friendly breakfast or brunch for a Friday morning.

Ingredients:

• 4 large eggs, separated
• 1/2 cup fresh spinach, chopped
• 2 slices bacon, cooked and crumbled
• 1/4 cup shredded cheddar cheese
• Salt and pepper, to taste
• 1 tablespoon butter (for greasing)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Lightly grease with butter.
2. Separate the egg whites from the yolks, placing the whites in a mixing bowl and the yolks in separate small dishes.
3. Beat the egg whites with a hand mixer or stand mixer until stiff peaks form.
4. Gently fold the chopped spinach, crumbled bacon, and shredded cheese into the egg whites.
5. Spoon the fluffy egg white mixture onto the baking sheet to form four mounds, creating a small well in the center of each.
6. Carefully place a yolk into each well.
7. Bake for 10-12 minutes, until the egg whites are golden and firm, and the yolks are cooked to your desired doneness.
8. Serve immediately, garnished with extra bacon or herbs if desired.

Keto cloud eggs with spinach and bacon are a light, airy, and flavorful breakfast that will elevate your Friday morning. The combination of fluffy egg whites, savory spinach, crispy bacon, and rich cheese creates a mouthwatering dish that is both keto-friendly and delicious. The eggs have a beautiful presentation and are perfect for impressing guests or simply enjoying a fun, satisfying meal. These cloud eggs are a great way to stay on track with your keto diet while indulging in a tasty breakfast.

Keto Shakshuka

Shakshuka is a traditional Middle Eastern dish where eggs are poached in a rich, spiced tomato sauce. This keto version skips the carbs, but keeps the delicious flavors and textures intact. Perfect for a Friday brunch, this dish is not only nutritious but also bursting with vibrant flavors from garlic, cumin, and paprika. A perfect way to start your day on a healthy and satisfying note!

Ingredients:

• 4 large eggs
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 bell pepper, chopped
• 1 can (14.5 oz) diced tomatoes, drained
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion, garlic, and bell pepper, sautéing for 5-7 minutes, until soft and fragrant.
2. Add the diced tomatoes, cumin, paprika, salt, and pepper to the skillet, stirring well. Simmer the sauce for 10 minutes until it thickens slightly.
3. Using the back of a spoon, create four small wells in the sauce. Crack the eggs into each well, being careful not to break the yolks.
4. Cover the skillet and cook for 6-8 minutes, or until the eggs are poached to your liking.
5. Remove from heat and garnish with fresh cilantro before serving.

Keto shakshuka is a flavorful and hearty dish that brings a warm and comforting meal to your Friday. The rich tomato sauce, spiced with cumin and paprika, pairs perfectly with the poached eggs, creating a dish full of healthy fats and protein. This recipe is not only great for those on a keto diet but also for anyone looking to enjoy a flavorful, satisfying brunch. It’s easy to prepare, filling, and will certainly become a go-to meal for any keto enthusiast.

Keto Egg and Sausage Casserole

This keto egg and sausage casserole is an ideal breakfast or brunch option for a busy Friday. It’s a one-pan meal that’s full of protein and healthy fats, making it a great way to start the day on a low-carb note. The combination of savory sausage, fluffy eggs, and melted cheese provides a comforting and satisfying meal that can be enjoyed by the whole family.

Ingredients:

• 6 large eggs
• 1/2 lb breakfast sausage, cooked and crumbled
• 1/2 cup shredded cheddar cheese
• 1/4 cup heavy cream
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper, to taste
• 1/4 cup chopped green onions (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish with cooking spray.
2. In a bowl, whisk together the eggs, heavy cream, garlic powder, onion powder, salt, and pepper.
3. Add the cooked sausage to the baking dish, spreading it evenly across the bottom.
4. Pour the egg mixture over the sausage, then sprinkle the shredded cheddar cheese on top.
5. Bake for 25-30 minutes, or until the eggs are set and the top is golden and bubbly.
6. Remove from the oven and let cool for a few minutes before slicing. Garnish with green onions if desired.

Keto egg and sausage casserole is a fantastic make-ahead breakfast that’s perfect for busy mornings or meal prepping for the week. Packed with protein and healthy fats, it’s a filling and satisfying dish that will keep you energized throughout the day. The savory sausage and melted cheese provide rich flavors, while the eggs add the perfect fluffy texture. Whether enjoyed on its own or paired with a side salad, this casserole is a keto-friendly breakfast option that will become a staple in your meal planning.

Keto Eggplant and Ricotta Bake

This keto eggplant and ricotta bake is a delightful and savory dish that combines tender roasted eggplant with a creamy ricotta filling. It’s perfect for a Friday dinner when you’re craving a filling, low-carb, and flavorful meal. The richness of the ricotta pairs beautifully with the soft, roasted eggplant, while the garlic and fresh herbs bring out a depth of flavor. It’s a deliciously keto-friendly alternative to pasta bakes and a great way to enjoy veggies.

Ingredients:

• 2 medium eggplants, sliced into 1/4-inch thick rounds
• 1 tablespoon olive oil
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste
• 1/4 cup fresh basil, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Arrange the eggplant slices in a single layer on the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast in the oven for 20 minutes, flipping halfway through.
3. In a mixing bowl, combine ricotta, mozzarella, Parmesan, egg, garlic powder, oregano, salt, and pepper. Stir until the mixture is smooth and well-combined.
4. Once the eggplant is roasted, remove it from the oven. In a baking dish, layer the eggplant slices with spoonfuls of the ricotta mixture, repeating until all ingredients are used up.
5. Top the casserole with extra mozzarella and Parmesan cheese, then bake for an additional 10-15 minutes until the cheese is melted and bubbly.
6. Garnish with fresh basil before serving.

Keto eggplant and ricotta bake is a satisfying and delicious dish that’s packed with flavor and low in carbs. The roasted eggplant provides a tender, savory base, while the creamy ricotta filling offers a rich, comforting texture. This dish is a great option for anyone on a keto diet who’s looking for a flavorful, hearty meal that’s still light on carbs. It’s perfect for a family dinner, a meal prep option, or a cozy Friday night treat.

Keto Egg Salad Lettuce Wraps

Keto egg salad lettuce wraps are a quick, easy, and healthy lunch or dinner option that’s full of protein and healthy fats. This egg salad is made with hard-boiled eggs, creamy mayonnaise, and crunchy vegetables, all wrapped in fresh, crisp lettuce leaves. It’s the perfect low-carb, keto-friendly dish that’s also easy to prepare and incredibly satisfying, making it a great choice for a busy Friday.

Ingredients:

• 6 large eggs, hard-boiled and chopped
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped red onion
• 1/4 cup chopped celery
• Salt and pepper, to taste
• 6 large lettuce leaves (such as Romaine or Butterhead)

Instructions:

1. In a bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, red onion, and celery. Stir until well mixed.
2. Season with salt and pepper to taste.
3. Take the lettuce leaves and place a spoonful of the egg salad in the center of each leaf.
4. Gently fold the sides of the lettuce around the egg salad to form a wrap.
5. Serve immediately or refrigerate until ready to eat.

Keto egg salad lettuce wraps are a simple yet satisfying option for a keto-friendly meal. The combination of creamy egg salad with the crunch of fresh lettuce makes for a refreshing and light meal that won’t leave you feeling weighed down. These wraps are perfect for a quick lunch or a light dinner, and they can easily be customized with your favorite herbs or seasonings. Whether you’re short on time or looking for something light and fresh, these egg salad wraps are the perfect choice for a keto-friendly Friday meal.

Keto Bacon and Egg Muffins

Keto bacon and egg muffins are an easy, portable, and delicious breakfast option that’s perfect for meal prepping or a Friday morning when you’re on the go. These muffins are made with crispy bacon, eggs, and cheese, creating a protein-packed meal that’s full of flavor. They’re keto-friendly, low-carb, and packed with healthy fats to fuel you throughout the day.

Ingredients:

• 6 large eggs
• 6 slices bacon, cooked and crumbled
• 1/2 cup shredded cheddar cheese
• 1/4 cup heavy cream
• Salt and pepper, to taste
• 1 tablespoon chopped chives (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 6-cup muffin tin with cooking spray.
2. In a mixing bowl, whisk together the eggs and heavy cream until well combined. Season with salt and pepper.
3. Add the crumbled bacon and shredded cheddar cheese to the egg mixture, stirring until evenly distributed.
4. Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 of the way.
5. Bake for 18-20 minutes, or until the eggs are set and the muffins are golden.
6. Allow the muffins to cool slightly before serving. Garnish with chopped chives, if desired.

Keto bacon and egg muffins are a great way to enjoy a savory breakfast on a low-carb, keto diet. The crispy bacon adds a smoky, salty flavor that pairs wonderfully with the rich eggs and creamy cheese. These muffins are perfect for meal prep, as they can be made ahead of time and stored in the fridge for a quick breakfast throughout the week. Whether you’re in need of a grab-and-go meal or looking for a filling start to your Friday, these keto bacon and egg muffins are a delicious, satisfying choice.

Keto Avocado Egg Boats

Keto avocado egg boats are a delicious and satisfying breakfast that combines two keto favorites: creamy avocado and protein-packed eggs. This dish is simple to prepare and visually stunning, making it an ideal choice for a Friday morning. The avocado halves serve as natural bowls, holding a perfectly baked egg, and can be seasoned with a variety of toppings like cheese, bacon, or herbs for an extra burst of flavor. It’s a nutritious, low-carb meal that is both filling and full of healthy fats.

Ingredients:

• 2 ripe avocados
• 4 large eggs
• Salt and pepper, to taste
• 1/4 teaspoon smoked paprika (optional)
• 2 slices cooked bacon, crumbled (optional)
• Fresh cilantro or parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the avocados in half and remove the pit. Use a spoon to scoop out some of the flesh from each half to create a well for the egg.
3. Place the avocado halves on a baking sheet, ensuring they are stable. If necessary, trim a small slice off the bottom to level them out.
4. Crack an egg into each avocado half, being careful not to break the yolk.
5. Sprinkle with salt, pepper, and smoked paprika, then bake for 12-15 minutes, depending on how runny you like your eggs.
6. After baking, top with crumbled bacon and fresh herbs, if desired.
7. Serve immediately, and enjoy!

Keto avocado egg boats are a creative and satisfying way to enjoy eggs while sticking to your low-carb goals. The combination of creamy avocado and baked eggs creates a rich, comforting texture that’s perfect for breakfast or brunch. Adding bacon and fresh herbs enhances the flavor, making this a dish that feels indulgent but is completely keto-friendly. Whether you’re starting your Friday with a nutritious meal or preparing these as a fun weekend brunch, these egg boats are sure to impress and fill you up with healthy fats and protein.

Keto Spinach and Feta Egg Muffins

Keto spinach and feta egg muffins are a savory, low-carb breakfast that is perfect for meal prepping or a quick Friday morning bite. Packed with spinach, feta cheese, and eggs, these muffins are full of protein, fiber, and healthy fats, making them an ideal choice for those following a keto diet. They’re easy to make, flavorful, and can be customized with other vegetables or seasonings of your choice for variety.

Ingredients:

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup heavy cream
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• 1 tablespoon olive oil (for greasing the muffin tin)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 6-cup muffin tin with olive oil.
2. In a mixing bowl, whisk together the eggs and heavy cream until smooth.
3. Add the chopped spinach, crumbled feta, garlic powder, salt, and pepper, stirring to combine.
4. Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 of the way.
5. Bake for 18-20 minutes, or until the muffins are set and golden on top.
6. Allow the muffins to cool slightly before serving. Store leftovers in the fridge for easy meal prep.

Keto spinach and feta egg muffins are a versatile and convenient breakfast that provides a delicious balance of flavors. The combination of savory spinach and tangy feta cheese adds depth to the eggs, creating a filling and satisfying meal. These muffins are perfect for meal prep, making it easy to have a quick and nutritious breakfast throughout the week. Whether you enjoy them on a Friday morning or as a snack on the go, these keto egg muffins are an excellent addition to your low-carb routine.

Keto Scrambled Eggs with Smoked Salmon and Cream Cheese

Keto scrambled eggs with smoked salmon and cream cheese is a rich, luxurious breakfast that combines the creamy texture of scrambled eggs with the salty, savory flavor of smoked salmon. The cream cheese adds a velvety smoothness, making this dish extra indulgent and satisfying. Perfect for a Friday brunch or a special weekend treat, this dish is high in healthy fats, protein, and low in carbs, making it an excellent keto-friendly choice.

Ingredients:

• 4 large eggs
• 2 oz smoked salmon, chopped
• 2 tablespoons cream cheese, softened
• 1 tablespoon butter
• Salt and pepper, to taste
• Fresh dill or chives, for garnish (optional)

Instructions:

1. In a bowl, whisk the eggs with a pinch of salt and pepper until well combined.
2. Heat butter in a non-stick skillet over medium heat.
3. Pour the eggs into the skillet and cook, stirring gently, until they begin to set.
4. Add the smoked salmon and cream cheese to the eggs. Continue to stir until the cream cheese is melted and the eggs are fully cooked but still soft and creamy.
5. Remove from heat and garnish with fresh dill or chives, if desired.
6. Serve immediately and enjoy!

Keto scrambled eggs with smoked salmon and cream cheese is a decadent breakfast that will elevate your Friday morning. The combination of eggs, smoked salmon, and creamy cheese creates a luxurious dish that’s both rich and satisfying. The smoked salmon adds a unique, savory flavor, while the cream cheese creates a silky texture that makes these scrambled eggs feel like a special treat. This dish is perfect for anyone following a keto lifestyle or anyone who simply wants to indulge in a flavorful and filling breakfast.

Note: More recipes are coming soon!