26+ Mouthwetring Italian Breakfast Recipes to Start Your Day

Italian breakfasts are a beautiful reflection of the country’s rich culture, offering a variety of light and flavorful dishes that pair perfectly with a cup of coffee.

From sweet pastries to savory options, Italian breakfast recipes cater to every taste, providing a warm start to the day.

Whether you’re seeking the classic simplicity of a croissant or something a little more unique, Italian breakfasts are as diverse as the regions they come from.

In this article, we’ll explore 26+ delicious Italian breakfast recipes that will transport you to the charming streets of Italy with every bite.

26+ Mouthwetring Italian Breakfast Recipes to Start Your Day

Italian breakfast recipes bring a delightful mix of flavors, textures, and traditions into your morning routine.

From indulgent pastries to healthy, savory options, there’s something for everyone in the world of Italian breakfasts.

By trying out some of the recipes shared here, you can add a touch of Italy to your day and start your mornings with the same warmth and joy that Italian families have enjoyed for generations.

Italian Frittata with Spinach and Ricotta

This traditional Italian frittata is a versatile breakfast option that’s low in carbs and high in protein. With spinach, ricotta, and eggs, it’s a light but filling way to fuel your morning. It’s a great way to enjoy the rich flavors of Italy without straying from a keto-friendly diet.

Ingredients

• 6 large eggs
• 1 cup fresh spinach, chopped
• ½ cup ricotta cheese
• ¼ cup Parmesan cheese, grated
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in an oven-safe skillet over medium heat. Add the spinach and cook for 2-3 minutes until wilted.
3. In a bowl, whisk the eggs, ricotta, Parmesan, salt, and pepper.
4. Pour the egg mixture over the spinach in the skillet. Stir gently to combine, then let it cook on the stovetop for 2-3 minutes until the edges begin to set.
5. Transfer the skillet to the oven and bake for 10-12 minutes or until the frittata is fully set and golden brown on top.
6. Garnish with fresh basil, if desired, and serve warm.

This spinach and ricotta frittata is a great example of a healthy Italian breakfast that’s rich in protein and low in carbs. It’s perfect for those following a keto or low-carb diet. The combination of spinach and ricotta adds a creamy texture, while the Parmesan gives it a savory depth of flavor. You can easily adjust the ingredients to suit your tastes by adding more herbs or vegetables. This dish is both satisfying and nutritious, making it a great option for busy mornings.

Keto Italian Almond Cake

Almond flour is the star ingredient in this moist, low-carb Italian almond cake. It’s perfect for those craving a sweet breakfast option that won’t spike blood sugar. The nutty, slightly sweet flavor of almonds pairs perfectly with a cup of coffee, making this a delightful Italian-inspired treat.

Ingredients

• 1 ½ cups almond flour
• 4 large eggs
• ½ cup unsweetened almond milk
• 1 tsp vanilla extract
• ¼ cup erythritol or another keto-friendly sweetener
• 1 tsp baking powder
• Pinch of salt
• 2 tbsp butter, melted
• Sliced almonds for garnish (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper.
2. In a large mixing bowl, whisk together the almond flour, baking powder, erythritol, and salt.
3. In a separate bowl, beat the eggs, almond milk, vanilla extract, and melted butter until well combined.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Pour the batter into the prepared cake pan and spread it evenly.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool for 10 minutes before transferring it to a wire rack to cool completely.
8. Garnish with sliced almonds if desired before serving.

This keto-friendly almond cake is an excellent choice for anyone looking for a sweet but low-carb breakfast option. With the use of almond flour and erythritol, this cake is free from refined sugars and gluten, making it suitable for those on a ketogenic or gluten-free diet. The moist, dense texture is complemented by the slight sweetness, and the almond flavor makes it a treat that you’ll want to enjoy with your morning coffee or tea. It’s a simple yet elegant way to enjoy Italian-inspired flavors without compromising on your low-carb goals.

Italian Ricotta Pancakes

These ricotta pancakes are a twist on traditional Italian pancakes and are made with almond flour, making them keto-friendly. Fluffy and rich, these pancakes are packed with protein and are perfect for those who want a hearty breakfast without the carbs.

Ingredients

• 1 cup ricotta cheese
• 3 large eggs
• ½ cup almond flour
• 1 tsp vanilla extract
• 1 tsp baking powder
• 2 tbsp sweetener of choice (e.g., stevia, erythritol)
• 2 tbsp butter or coconut oil
• Pinch of salt

Instructions

1. In a large bowl, whisk together the ricotta, eggs, and vanilla extract until smooth.
2. In a separate bowl, mix the almond flour, baking powder, sweetener, and salt.
3. Add the dry ingredients to the wet ingredients and stir until well combined.
4. Heat a non-stick skillet over medium heat and add a small amount of butter or coconut oil.
5. Spoon a portion of the batter onto the skillet to form small pancakes. Cook for 2-3 minutes on each side, or until golden brown.
6. Remove from the skillet and serve immediately with a drizzle of sugar-free syrup or fresh berries.

These Italian ricotta pancakes are a perfect keto breakfast option that doesn’t skimp on flavor. The ricotta cheese adds creaminess and richness, making the pancakes soft and moist. Using almond flour instead of regular flour ensures that they stay low-carb while still providing a satisfying texture. These pancakes are versatile, and you can top them with your favorite keto-friendly toppings for added flavor. They’re a delicious and filling choice for those looking for an indulgent yet healthy breakfast.

Keto Caprese Salad with Avocado

A fresh, vibrant Caprese salad is a classic Italian dish, and by adding avocado, it becomes a keto-friendly, satisfying breakfast. The combination of ripe tomatoes, creamy mozzarella, and smooth avocado makes for a delicious, refreshing meal that’s rich in healthy fats and low in carbs.

Ingredients

• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1 ball of fresh mozzarella (bocconcini), cut into chunks
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• Fresh basil leaves
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the diced avocado, halved cherry tomatoes, and mozzarella chunks.
2. Drizzle olive oil and balsamic vinegar over the salad.
3. Toss gently to combine, being careful not to mash the avocado.
4. Season with salt and pepper to taste.
5. Garnish with fresh basil leaves and serve immediately.

This keto Caprese salad with avocado is the perfect balance of freshness and healthy fats, making it a great breakfast option for those looking for a light yet satisfying meal. The combination of creamy avocado, juicy tomatoes, and rich mozzarella provides both flavor and texture, while the olive oil and balsamic vinegar dressing adds depth and a hint of tanginess. It’s a simple yet elegant dish that will keep you full without the carbs, and it’s an excellent start to your day when you need something light and nutritious.

Keto Zucchini Noodles with Pesto

Zucchini noodles (or “zoodles”) are a fantastic low-carb alternative to traditional pasta, and when paired with a rich, fragrant pesto sauce, they become a keto-friendly breakfast that’s bursting with Italian flavor. This dish is quick to prepare and is perfect for those looking for a savory, healthy start to their day.

Ingredients

• 2 medium zucchinis, spiralized into noodles
• ¼ cup homemade or store-bought pesto sauce (make sure it’s low-carb)
• 1 tbsp olive oil
• 2 tbsp Parmesan cheese, grated
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pan over medium heat. Add the zucchini noodles and sauté for 3-4 minutes, until they’re tender but still have a bit of crunch.
2. Remove the pan from heat and stir in the pesto sauce until the noodles are evenly coated.
3. Season with salt and pepper to taste.
4. Sprinkle with grated Parmesan cheese before serving.

This keto zucchini noodle dish with pesto is an incredibly flavorful and healthy breakfast option that’s both satisfying and low in carbs. Zoodles provide a great base that soaks up the pesto sauce, while the Parmesan adds a creamy, savory finish. It’s a quick and easy recipe to prepare, making it ideal for busy mornings when you still want a wholesome breakfast. The pesto sauce, made with fresh basil and olive oil, gives the dish that authentic Italian touch, making it a perfect way to enjoy Italian cuisine while staying on track with your keto diet.

Keto Italian Sausage and Egg Scramble

For those who enjoy a heartier breakfast, this keto Italian sausage and egg scramble brings together flavorful Italian sausage, eggs, and seasonings for a filling meal. Packed with protein and healthy fats, this dish is perfect for a savory start to the day.

Ingredients

• 2 Italian sausage links (ensure they’re sugar-free and low-carb)
• 4 large eggs
• ¼ cup heavy cream
• ½ cup shredded mozzarella cheese
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions

1. Remove the sausage from its casing and crumble it into small pieces.
2. Heat olive oil in a large skillet over medium heat and cook the sausage until browned and fully cooked through, about 5-6 minutes.
3. In a bowl, whisk together the eggs, heavy cream, oregano, garlic powder, salt, and pepper.
4. Pour the egg mixture into the skillet with the cooked sausage and stir to combine.
5. Cook the eggs with the sausage, stirring occasionally, until the eggs are scrambled and cooked through.This keto Italian sausage and egg scramble is a hearty and satisfying breakfast that’s packed with protein and rich in flavors. The sausage brings a deliciously savory taste, while the eggs add creaminess and the mozzarella gives a gooey, comforting texture. This dish is perfect for those who need a more substantial breakfast to keep them full throughout the morning. The combination of Italian herbs and spices enhances the flavor, making this a truly indulgent yet healthy keto breakfast option.

Keto Ricotta and Berry Parfait

This keto ricotta and berry parfait is a refreshing, creamy, and satisfying breakfast option. Layering ricotta cheese with fresh berries creates a sweet and tangy combination, while the rich texture of ricotta ensures it’s filling without the carbs. It’s a perfect way to enjoy a light yet indulgent Italian-inspired breakfast.

Ingredients

• 1 cup ricotta cheese
• ½ cup mixed berries (blueberries, raspberries, strawberries)
• 1 tbsp almond butter (optional, for added richness)
• 1 tbsp erythritol or sweetener of choice
• ½ tsp vanilla extract
• Fresh mint leaves for garnish (optional)

Instructions

1. In a small bowl, combine the ricotta cheese, sweetener, and vanilla extract. Stir until smooth.
2. In serving glasses or bowls, layer the ricotta mixture with fresh berries. Start with a layer of ricotta, followed by berries, then repeat.
3. Drizzle almond butter over the top if using for added flavor and richness.
4. Garnish with fresh mint leaves for a pop of color and freshness.
5. Serve immediately or refrigerate for up to 2 hours before serving.

This keto ricotta and berry parfait is a great way to enjoy a sweet Italian-inspired breakfast without straying from your low-carb goals. The ricotta provides a creamy base that pairs wonderfully with the sweetness of the berries. Almond butter adds an extra richness, while mint leaves brighten up the flavor profile. It’s a quick and easy breakfast that’s also perfect for meal prep, making it a great choice for busy mornings. You’ll feel satisfied and energized without the sugar crash.

Keto Eggplant Parmesan Casserole

This low-carb eggplant Parmesan casserole brings the classic Italian comfort food to the keto table. With layers of baked eggplant, marinara sauce, and melted mozzarella, it’s a savory and satisfying dish that’s perfect for breakfast or brunch. The eggplant serves as a great substitute for traditional pasta, keeping it low-carb and keto-friendly.

Ingredients

• 2 medium eggplants, sliced into ¼-inch rounds
• 1 ½ cups marinara sauce (sugar-free)
• 2 cups shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Lay the eggplant slices in a single layer on a baking sheet. Brush both sides with olive oil and season with salt, pepper, oregano, and garlic powder.
3. Roast the eggplant slices for 20-25 minutes, flipping halfway through, until tender and golden.
4. In a casserole dish, layer the roasted eggplant slices with marinara sauce, mozzarella, and Parmesan cheese. Repeat the layers until all the ingredients are used.
5. Bake the casserole for 15-20 minutes, until the cheese is bubbly and golden.
6. Garnish with fresh basil before serving.

This keto eggplant Parmesan casserole is a satisfying, flavorful breakfast option that’s perfect for those who love classic Italian dishes but need to stick to a low-carb diet. The eggplant takes the place of pasta, making this casserole a great way to enjoy a comforting meal without the carbs. The combination of marinara sauce, mozzarella, and Parmesan cheese creates a rich and savory flavor that’s sure to keep you full throughout the morning. It’s an ideal dish for meal prepping and can even be served for lunch or dinner.

Keto Italian Meatballs with Zucchini Noodles

These keto Italian meatballs, made with ground beef and seasoned with Italian herbs, are served with zucchini noodles for a low-carb, hearty breakfast. The meatballs are juicy and flavorful, and the zucchini noodles provide the perfect, light texture to balance the richness of the meatballs.

Ingredients

• 1 lb ground beef (80% lean)
• 1 egg
• ¼ cup grated Parmesan cheese
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp dried basil
• 1 zucchini, spiralized into noodles
• 1 tbsp olive oil
• ½ cup marinara sauce (sugar-free)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix together the ground beef, egg, Parmesan cheese, oregano, garlic powder, basil, salt, and pepper.
3. Roll the mixture into small meatballs, about 1-inch in diameter, and place them on a baking sheet.
4. Bake the meatballs for 15-20 minutes, or until cooked through.
5. While the meatballs are baking, heat olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 3-4 minutes until tender.
6. Once the meatballs are cooked, add them to the skillet with the zucchini noodles and pour in the marinara sauce. Stir to combine and heat for 2-3 minutes.
7. Garnish with fresh parsley before serving.

These keto Italian meatballs with zucchini noodles make for a satisfying and nutritious breakfast that’s packed with protein and healthy fats. The meatballs are flavorful and juicy, thanks to the Italian herbs and Parmesan cheese, while the zucchini noodles offer a light and low-carb base. The marinara sauce adds a touch of tanginess, completing this dish with a classic Italian flair. This recipe is perfect for those looking for a filling breakfast that’s easy to make and full of rich flavors. It’s also great for meal prepping or serving as a hearty lunch or dinner.

Keto Italian Baked Eggs with Prosciutto

This keto Italian baked egg dish features eggs nestled in a savory bed of prosciutto, with a hint of tomato sauce and fresh herbs. It’s a deliciously filling breakfast, offering the perfect balance of protein and healthy fats, and is quick to make. The prosciutto adds a nice salty flavor, while the eggs are rich and creamy.

Ingredients

• 4 large eggs
• 4 slices of prosciutto
• ½ cup marinara sauce (sugar-free)
• 2 tbsp grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp dried oregano
• Fresh basil leaves for garnish
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a small baking dish, lightly grease with olive oil. Line the bottom of the dish with the prosciutto slices.
3. Spoon marinara sauce into the center of the prosciutto, creating a small well for each egg.
4. Crack one egg into each well, ensuring the yolk stays intact.
5. Sprinkle grated Parmesan cheese, dried oregano, salt, and pepper over the eggs.
6. Bake in the oven for 12-15 minutes, or until the eggs are set to your desired doneness.
7. Garnish with fresh basil leaves before serving.

These keto Italian baked eggs with prosciutto are a savory and protein-packed breakfast option, perfect for those who want a filling, low-carb meal to start the day. The prosciutto adds a flavorful, salty element, while the eggs bring creaminess and richness. The marinara sauce enhances the dish with tangy undertones, and the Parmesan gives a touch of sharpness. This dish is great for a quick, easy breakfast that feels indulgent but remains keto-friendly.

Keto Italian Cauliflower Risotto

This keto cauliflower risotto brings the rich, creamy flavors of traditional risotto without the carbs. By using cauliflower rice as a substitute for regular rice, this dish becomes a low-carb, high-fat meal that’s perfect for breakfast. It’s infused with Italian seasonings, Parmesan cheese, and a touch of cream for a deliciously comforting start to your day.

Ingredients

• 2 cups cauliflower rice (fresh or frozen)
• 1 tbsp olive oil
• 2 tbsp butter
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• 1 clove garlic, minced
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large skillet, heat olive oil and butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
2. Add the cauliflower rice to the skillet and cook for 5-7 minutes, stirring occasionally, until it becomes tender.
3. Stir in the heavy cream and Parmesan cheese, cooking for an additional 3-4 minutes until the sauce thickens.
4. Season with dried thyme, salt, and pepper to taste.
5. Garnish with fresh parsley before serving.

This keto Italian cauliflower risotto is a perfect low-carb substitute for the traditional rice-based dish. The cauliflower rice takes on a creamy texture when combined with butter, heavy cream, and Parmesan cheese, creating a rich and satisfying breakfast. The addition of thyme and garlic enhances the flavor with Italian-inspired herbs, making it a comforting meal that’s also keto-friendly. This dish can easily be adjusted to include other ingredients like sautéed mushrooms or spinach for added variety.

Keto Italian Stuffed Bell Peppers

These keto Italian stuffed bell peppers are a flavorful and filling breakfast option. Filled with a mixture of ground meat, marinara sauce, and Italian herbs, then baked with melted mozzarella on top, these stuffed peppers offer a hearty and satisfying way to enjoy a low-carb meal. They’re perfect for a weekend breakfast or a meal prep option.

Ingredients

• 2 large bell peppers, halved and seeded
• 1 lb ground turkey or beef
• 1 cup marinara sauce (sugar-free)
• 1 tsp dried oregano
• 1 tsp garlic powder
• ½ cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese
• Salt and pepper to taste
• Olive oil for greasing

Instructions

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a baking dish with olive oil. Place the halved bell peppers in the dish, cut side up.
3. In a skillet, cook the ground turkey or beef over medium heat until browned. Drain any excess fat.
4. Stir in the marinara sauce, oregano, garlic powder, salt, and pepper. Simmer for 5-7 minutes.
5. Spoon the meat mixture into each bell pepper half, pressing it down gently.
6. Top each stuffed pepper with shredded mozzarella and grated Parmesan cheese.
7. Bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and golden.
8. Serve warm and enjoy!

These keto Italian stuffed bell peppers are a delicious and hearty breakfast that’s full of flavor and protein. The combination of savory ground meat, marinara sauce, and Italian herbs gives this dish a comforting, flavorful base, while the melted mozzarella and Parmesan add richness. This meal is low in carbs but high in satisfying nutrients, making it perfect for anyone on a keto diet. It’s an ideal breakfast to prepare in advance, and it can easily be enjoyed as a filling lunch or dinner as well.

Keto Italian Spinach and Ricotta Frittata

A frittata is a versatile Italian egg-based dish, and this version combines the richness of ricotta with the earthy flavor of spinach. It’s a perfect breakfast that’s both light and filling, offering a healthy dose of protein and fats while keeping carbs low. The addition of ricotta makes it creamy and indulgent without breaking your keto diet.

Ingredients

• 6 large eggs
• 1 cup fresh spinach, chopped
• ½ cup ricotta cheese
• ½ cup shredded mozzarella cheese
• 1 tbsp olive oil
• 1 clove garlic, minced
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes.
4. In a bowl, whisk the eggs and stir in the ricotta, mozzarella, salt, and pepper.
5. Pour the egg mixture over the spinach in the skillet.
6. Cook over medium heat for 3-4 minutes until the edges begin to set, then transfer the skillet to the oven.
7. Bake for 10-12 minutes, or until the center is set and the top is lightly golden.
8. Garnish with fresh basil before serving.

This keto Italian spinach and ricotta frittata is a flavorful and filling breakfast that’s rich in protein and healthy fats. The creamy ricotta and melty mozzarella provide a smooth texture that complements the earthy spinach. It’s a simple yet elegant dish that can be made in one pan and is perfect for meal prep. Whether served hot or at room temperature, this frittata is a delicious way to enjoy a keto-friendly breakfast full of Italian-inspired flavors.

Keto Zucchini Frittata with Sausage and Peppers

This hearty keto zucchini frittata features Italian sausage, bell peppers, and zucchini, making it a perfect savory breakfast to start your day. Packed with protein and veggies, it’s a filling, flavorful meal that will keep you energized without the carbs. The sausage adds a rich, savory taste, while the peppers and zucchini provide freshness and texture.

Ingredients

• 4 large eggs
• 1 medium zucchini, sliced
• 1 bell pepper, diced
• 1 Italian sausage link, casing removed
• ½ cup shredded mozzarella cheese
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the sausage, breaking it apart with a spoon as it cooks. Cook for about 5-6 minutes until browned.
3. Add the diced bell pepper and zucchini slices to the skillet and sauté for another 3-4 minutes until softened.
4. In a bowl, whisk the eggs with salt and pepper. Pour the eggs over the sausage and vegetable mixture.
5. Sprinkle shredded mozzarella cheese over the top.
6. Transfer the skillet to the oven and bake for 12-15 minutes, or until the eggs are fully set and the top is lightly golden.
7. Garnish with fresh parsley before serving.

This keto zucchini frittata with sausage and peppers is a savory, satisfying breakfast full of Italian-inspired flavors. The sausage adds a robust, savory taste, while the zucchini and peppers provide fresh, light textures. With eggs and cheese binding everything together, it’s a filling dish that’s also low-carb and keto-friendly. It’s easy to prepare and perfect for meal prep, ensuring you have a healthy, delicious breakfast ready throughout the week.

Keto Italian Marinated Mozzarella Balls with Prosciutto

This keto Italian marinated mozzarella balls with prosciutto is a light yet flavorful breakfast option. The fresh mozzarella balls are marinated in a blend of olive oil, herbs, and balsamic vinegar, giving them a tangy, aromatic flavor. Paired with prosciutto, it makes for a quick, satisfying breakfast that’s both low-carb and full of Italian flair.

Ingredients

• 1 cup mini mozzarella balls (bocconcini)
• 4 slices of prosciutto
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. In a small bowl, combine the olive oil, balsamic vinegar, oregano, basil, salt, and pepper.
2. Place the mozzarella balls in a shallow dish and pour the marinade over them. Toss to coat evenly.
3. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
4. When ready to serve, wrap each mozzarella ball with a slice of prosciutto.
5. Garnish with fresh basil leaves and serve.

This keto Italian marinated mozzarella balls with prosciutto is a delightful, fresh breakfast that’s quick and easy to prepare. The mozzarella balls soak up the tangy marinade, which adds a burst of flavor, while the prosciutto provides a salty contrast. It’s a simple yet elegant dish that’s perfect for a light breakfast or a snack. This recipe is also great for meal prepping, as it can be made ahead and stored in the fridge for a few days, ensuring you have a delicious, keto-friendly breakfast ready at any time.

Note: More recipes are coming soon