28+ Delicious Keto Breakfast Egg Recipes You Need to Try

When following a keto lifestyle, breakfast can sometimes feel repetitive.

However, eggs are a versatile, delicious, and low-carb solution that fit perfectly into your keto diet.

Whether you’re craving something savory, cheesy, or loaded with fresh veggies, eggs offer endless possibilities for a satisfying keto breakfast.

In this article, we’ll explore 28+ keto breakfast egg recipes that will transform your mornings into flavorful, filling experiences.

From classic omelettes to creative baked egg dishes, these recipes are sure to inspire your next breakfast choice.

Ready to spice up your keto mornings? Let’s dive in!

28+ Delicious Keto Breakfast Egg Recipes You Need to Try

Eggs are a keto breakfast staple for a reason—they’re packed with protein, healthy fats, and are incredibly versatile.

With 28+ keto-friendly egg recipes to choose from, you’ll never have a dull breakfast again.

Whether you’re prepping meals for the week or making a quick breakfast on a busy morning, these recipes cater to all tastes and preferences, helping you stay on track with your keto goals without sacrificing flavor.

Incorporating more egg-based dishes into your routine ensures that you’re getting a nutritious, low-carb start to your day.

Don’t hesitate to experiment with different combinations of eggs, vegetables, meats, and cheeses to keep things exciting.

Bacon and Spinach Egg Cups

These delicious bacon and spinach egg cups are the perfect grab-and-go keto breakfast. Packed with protein and healthy fats, they keep you energized throughout the day while keeping your carb count low. They’re easy to prepare, making them an ideal choice for meal prep or busy mornings.

Ingredients:

• 6 large eggs
• 6 slices of bacon
• 1 cup fresh spinach, chopped
• 1/4 cup shredded cheddar cheese
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a muffin tin.
2. Cook the bacon in a skillet over medium heat until slightly crispy but still pliable.
3. Line each muffin cup with a slice of bacon, creating a cup shape.
4. In a mixing bowl, whisk the eggs, then stir in the chopped spinach, shredded cheese, salt, and pepper.
5. Pour the egg mixture evenly into the bacon-lined cups.
6. Bake for 20–25 minutes, or until the eggs are set.
7. Let cool for 5 minutes before removing from the muffin tin.

These egg cups are flavorful, satisfying, and easy to customize with your favorite low-carb veggies or seasonings. They’re great for reheating during the week, ensuring you always have a quick, healthy breakfast option.

Avocado and Egg Skillet

This creamy avocado and egg skillet combines fresh avocado with perfectly cooked eggs, creating a keto-friendly dish that’s both satisfying and nutritious. The richness of the avocado pairs beautifully with the savory eggs, providing a perfect balance of flavors and textures.

Ingredients:

• 2 large eggs
• 1 medium avocado, halved and pitted
• 2 tbsp butter
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Red chili flakes (optional)

Instructions:

1. Heat butter in a small skillet over medium heat.
2. Scoop out a small amount of avocado from each half to create room for the eggs.
3. Crack an egg into each avocado half. Sprinkle with garlic powder, salt, and pepper.
4. Place the avocado halves into the skillet and cover with a lid.
5. Cook for 6–8 minutes, or until the eggs reach your desired doneness.
6. Sprinkle with red chili flakes for a hint of spice before serving.

This skillet is a creamy and satisfying way to start your day. Packed with healthy fats and minimal carbs, it ensures you stay full and fueled for hours. Add a side of greens or keto toast for an extra layer of nutrition.

Keto Breakfast Egg Wrap

The keto breakfast egg wrap is a versatile, low-carb alternative to traditional breakfast wraps. By using an egg base instead of tortillas, this dish is high in protein and fats, perfect for keeping you in ketosis.

Ingredients:

• 2 large eggs
• 1/4 cup shredded mozzarella cheese
• 1/4 cup diced ham or cooked sausage
• 1 tbsp heavy cream
• 1 tsp butter
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk eggs with heavy cream, salt, and pepper.
2. Heat butter in a non-stick skillet over medium heat.
3. Pour the egg mixture into the skillet, tilting the pan to create a thin, even layer.
4. Cook for 1–2 minutes until the edges start to set, then sprinkle cheese and diced ham over the top.
5. Carefully fold one side of the egg wrap over the filling and continue cooking for 1–2 minutes until the cheese is melted.
6. Slide the wrap onto a plate and serve immediately.

This wrap is quick, delicious, and endlessly customizable. You can swap out the filling ingredients to suit your preferences while keeping your meal keto-friendly. It’s an excellent choice for a hearty breakfast or a light lunch.

Cheese and Mushroom Scramble

This cheese and mushroom scramble is a savory, satisfying breakfast that’s quick to make and full of flavor. With earthy mushrooms and rich cheese, this keto scramble is packed with healthy fats and minimal carbs, making it a perfect start to your day.

Ingredients:

• 3 large eggs
• 1/2 cup mushrooms, sliced
• 2 tbsp butter
• 1/4 cup shredded cheddar cheese
• Salt and pepper to taste

Instructions:

1. Heat butter in a skillet over medium heat and sauté the mushrooms until tender and browned, about 5 minutes.
2. Whisk the eggs in a bowl, then season with salt and pepper.
3. Pour the eggs into the skillet with the mushrooms and cook, stirring frequently, until the eggs are scrambled and cooked through.
4. Sprinkle shredded cheddar cheese over the eggs and allow it to melt.
5. Serve hot and enjoy the creamy, cheesy scramble.

This simple scramble offers a great balance of protein and fats, while the mushrooms provide an earthy, satisfying flavor. It’s perfect for mornings when you need a low-carb meal that’s also quick and filling.

Keto Egg and Chive Salad

A light and refreshing keto egg and chive salad, this dish is great for those who want something different for breakfast. With a creamy, tangy dressing and the sharp taste of fresh chives, it’s a fun way to enjoy eggs while sticking to your low-carb diet.

Ingredients:

• 4 hard-boiled eggs, chopped
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp fresh chives, chopped
• 1 tsp lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chopped hard-boiled eggs with mayonnaise, Dijon mustard, lemon juice, and chives.
2. Stir everything together until well combined, and season with salt and pepper to taste.
3. Serve chilled, garnished with additional chives if desired.

This egg and chive salad offers a cool, creamy breakfast that’s satisfying without being heavy. It’s great for a quick breakfast option that you can prepare ahead of time, making it ideal for busy mornings or meal prep.

Eggplant and Egg Frittata

This eggplant and egg frittata is a hearty, filling breakfast that’s both flavorful and keto-friendly. The combination of eggs and eggplant creates a rich, savory dish, with the eggplant adding a touch of earthiness and texture. It’s perfect for those who enjoy a more substantial, savory start to their day.

Ingredients:

• 4 large eggs
• 1 small eggplant, diced
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1/4 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the diced eggplant and sauté until soft and golden, about 7–10 minutes.
3. In a bowl, whisk together eggs, garlic powder, salt, and pepper.
4. Pour the egg mixture over the cooked eggplant in the skillet and stir gently to distribute the eggplant evenly.
5. Sprinkle shredded mozzarella and grated Parmesan over the top.
6. Transfer the skillet to the oven and bake for 15–20 minutes, or until the eggs are set and the top is golden.
7. Let it cool for a few minutes before slicing and serving.

This frittata is a rich, savory breakfast that provides plenty of healthy fats and fiber from the eggplant. It’s perfect for a filling meal that’s both comforting and keto-friendly, making it a great choice for weekends or special occasions.

Keto Egg and Bacon Salad

This keto egg and bacon salad is a quick, satisfying breakfast that combines the richness of eggs with crispy bacon for a flavorful start to your day. The fresh greens and creamy dressing complete the dish, making it a well-rounded meal that’s both low in carbs and high in protein and healthy fats.

Ingredients:

• 4 hard-boiled eggs, chopped
• 3 slices of bacon, cooked and crumbled
• 1 cup mixed greens (spinach, arugula, or lettuce)
• 2 tbsp mayonnaise
• 1 tsp mustard
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the chopped eggs, crumbled bacon, and mixed greens.
2. In a separate small bowl, mix together mayonnaise, mustard, salt, and pepper to make the dressing.
3. Toss the salad with the dressing until evenly coated.
4. Serve immediately or chill for a refreshing breakfast option.

This salad is a flavorful, low-carb breakfast that’s packed with protein and healthy fats. The crispy bacon adds crunch and smokiness, while the creamy dressing brings it all together. It’s perfect for a satisfying, no-fuss meal.

Zucchini and Egg Casserole

This zucchini and egg casserole is an easy, make-ahead keto breakfast that can feed the whole family. It’s loaded with eggs, zucchini, and cheese, making it a delicious and filling dish. Perfect for weekends or meal prep, it’s an excellent option for those on a low-carb diet.

Ingredients:

• 4 large eggs
• 2 medium zucchinis, grated
• 1/2 cup shredded cheddar cheese
• 1/4 cup heavy cream
• 1/4 cup onion, finely chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 3 minutes.
3. Add the grated zucchini to the skillet and cook for another 5 minutes until it softens and releases moisture.
4. In a large bowl, whisk together the eggs, heavy cream, salt, and pepper.
5. Stir the sautéed zucchini mixture into the egg mixture, then pour it into the prepared baking dish.
6. Top with shredded cheddar cheese and bake for 25–30 minutes, or until the eggs are set and the top is golden brown.
7. Let it cool for a few minutes before slicing and serving.

This casserole is a great way to incorporate vegetables into your breakfast while keeping the carbs low. The creamy eggs and savory cheese pair perfectly with the soft zucchini, creating a dish that’s both comforting and nutritious.

Keto Egg and Sausage Muffins

These keto egg and sausage muffins are an easy and portable breakfast option. Filled with savory sausage, eggs, and cheese, they provide the perfect balance of protein and fats to keep you full throughout the morning. These muffins are also great for meal prep, as they store well in the fridge and can be reheated quickly.

Ingredients:

• 6 large eggs
• 1/2 lb breakfast sausage, crumbled and cooked
• 1/4 cup shredded cheddar cheese
• 1/4 cup heavy cream
• 1/4 tsp paprika
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a muffin tin.
2. In a skillet, cook the breakfast sausage over medium heat until browned and crumbled. Drain excess fat.
3. In a bowl, whisk together eggs, heavy cream, paprika, salt, and pepper.
4. Divide the cooked sausage evenly among the muffin cups.
5. Pour the egg mixture over the sausage, then sprinkle with shredded cheddar cheese.
6. Bake for 18–20 minutes, or until the eggs are set and slightly golden.
7. Let cool for a few minutes before removing the muffins from the tin.

These egg and sausage muffins are an excellent grab-and-go breakfast option. They’re flavorful, easy to prepare, and full of the protein and fats needed to keep you satisfied on a keto diet. Make a batch on the weekend for a week’s worth of easy breakfasts!

Keto Spinach and Feta Omelette

This keto spinach and feta omelette is a light yet satisfying breakfast option. The combination of spinach and feta cheese brings a fresh, savory flavor, while the eggs provide a rich base, making it a perfect start to your day.

Ingredients:

• 3 large eggs
• 1/2 cup spinach, chopped
• 1/4 cup feta cheese, crumbled
• 1 tbsp butter
• Salt and pepper to taste

Instructions:

1. Heat butter in a skillet over medium heat. Add the chopped spinach and sauté until wilted, about 2–3 minutes.
2. In a bowl, whisk the eggs, and season with salt and pepper.
3. Pour the eggs over the spinach in the skillet, ensuring they spread evenly.
4. Sprinkle feta cheese over the top, then cook until the eggs are set, about 4–5 minutes.
5. Fold the omelette in half and serve hot.

This spinach and feta omelette is simple yet delicious, with the creamy feta complementing the earthiness of the spinach. It’s perfect for a quick, low-carb breakfast that’s high in protein and healthy fats.

Keto Bacon and Egg Breakfast Bowl

This keto bacon and egg breakfast bowl is packed with all the flavors of a classic breakfast but without the carbs. The crispy bacon and soft scrambled eggs come together with avocado and cheese to create a filling, nutrient-dense meal.

Ingredients:

• 3 large eggs
• 4 slices of bacon, cooked and crumbled
• 1/4 avocado, diced
• 1/4 cup shredded cheddar cheese
• Salt and pepper to taste

Instructions:

1. In a skillet, scramble the eggs over medium heat, seasoning with salt and pepper.
2. Once cooked, transfer the eggs to a bowl.
3. Top with crumbled bacon, diced avocado, and shredded cheddar cheese.
4. Serve immediately for a warm, satisfying breakfast.

This breakfast bowl is a hearty and customizable dish that provides plenty of healthy fats and protein. It’s ideal for a low-carb lifestyle and can be made even more filling by adding extras like sautéed veggies or a dollop of sour cream.

Keto Eggplant and Sausage Stir-Fry

This keto eggplant and sausage stir-fry is a flavorful and satisfying breakfast that combines tender eggplant with savory sausage and eggs. It’s a savory dish that offers a unique take on traditional keto breakfast meals.

Ingredients:

• 2 large eggs
• 1/2 lb sausage, crumbled
• 1 small eggplant, diced
• 1 tbsp olive oil
• 1/4 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the sausage and cook until browned, breaking it up into crumbles.
2. Add the diced eggplant and cook for 5–7 minutes until it softens and begins to brown.
3. In a bowl, whisk the eggs with garlic powder, salt, and pepper.
4. Pour the eggs into the skillet with the sausage and eggplant, and stir to combine.
5. Cook until the eggs are scrambled and cooked through. Serve hot.

This stir-fry is a fantastic way to start your day with a savory, low-carb meal. The combination of eggplant, sausage, and eggs makes for a filling breakfast that’s rich in healthy fats and protein, perfect for anyone following a keto diet.

Keto Egg and Avocado Bowl

This keto egg and avocado bowl is a creamy, satisfying breakfast that combines the richness of avocado with the protein-packed goodness of eggs. It’s a simple yet delicious way to start the day, providing healthy fats and fiber with minimal carbs.

Ingredients:

• 2 large eggs
• 1/2 avocado, diced
• 1 tbsp olive oil
• 1 tbsp chopped cilantro
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Crack the eggs into the skillet and cook to your desired doneness, either sunny-side up or scrambled.
2. While the eggs are cooking, dice the avocado and season with a pinch of salt and pepper.
3. Once the eggs are cooked, place them in a bowl. Top with diced avocado and cilantro.
4. Serve immediately for a creamy, delicious breakfast.

This egg and avocado bowl is packed with healthy fats, protein, and fiber, making it a perfect keto breakfast. The creamy texture of the avocado pairs wonderfully with the richness of the eggs, creating a satisfying and energizing meal to start your day.

Keto Breakfast Casserole with Sausage and Cheese

This keto breakfast casserole with sausage and cheese is a hearty and filling dish that’s perfect for meal prep. It’s packed with protein and healthy fats, keeping you satisfied for hours. The combination of savory sausage, eggs, and cheese makes it a comforting, low-carb breakfast that the whole family will love.

Ingredients:

• 6 large eggs
• 1/2 lb sausage, cooked and crumbled
• 1/2 cup shredded mozzarella cheese
• 1/4 cup heavy cream
• 1/4 tsp onion powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. In a bowl, whisk together eggs, heavy cream, onion powder, salt, and pepper.
3. Add the cooked sausage and shredded mozzarella cheese to the egg mixture and stir to combine.
4. Pour the mixture into the prepared baking dish and bake for 25–30 minutes, or until the eggs are set and the top is golden.
5. Allow it to cool for a few minutes before slicing and serving.

This breakfast casserole is an excellent make-ahead option, perfect for busy mornings. It’s a flavorful, filling meal that combines the richness of eggs and cheese with the savory goodness of sausage, making it a great choice for anyone on a keto diet.

Keto Egg and Bacon Breakfast Cups

These keto egg and bacon breakfast cups are a fun and convenient way to enjoy a low-carb breakfast. The crispy bacon forms a cup around the eggs, which are baked to perfection. You can make them ahead of time for easy breakfasts throughout the week.

Ingredients:

• 6 large eggs
• 6 slices of bacon
• 1/4 cup shredded cheddar cheese
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a muffin tin.
2. Cook the bacon in a skillet over medium heat until crispy, but still pliable.
3. Line each muffin cup with a slice of bacon, creating a cup shape.
4. Crack an egg into each bacon cup and season with salt and pepper.
5. Sprinkle shredded cheddar cheese on top of the eggs.
6. Bake for 15–20 minutes, or until the eggs are cooked to your desired doneness.
7. Let cool for a few minutes before serving.

These egg and bacon breakfast cups are a great combination of flavors and textures. The bacon adds a satisfying crunch while the eggs stay soft and creamy. They’re perfect for meal prep and can be reheated throughout the week for a quick, low-carb breakfast option.

Keto Scrambled Eggs with Smoked Salmon

This keto scrambled eggs with smoked salmon recipe is a luxurious and flavorful breakfast that combines creamy eggs with the rich, smoky taste of salmon. It’s perfect for those who want a quick, low-carb breakfast that feels indulgent yet stays within keto guidelines.

Ingredients:

• 3 large eggs
• 2 oz smoked salmon, chopped
• 1 tbsp butter
• 1 tbsp heavy cream
• Salt and pepper to taste
• Fresh dill (optional)

Instructions:

1. In a bowl, whisk together the eggs, heavy cream, salt, and pepper.
2. Heat butter in a non-stick skillet over medium heat.
3. Pour in the egg mixture and cook, stirring constantly, until the eggs begin to set.
4. Add the smoked salmon pieces and continue to cook until the eggs are soft and creamy.
5. Garnish with fresh dill, if desired, and serve immediately.

These scrambled eggs with smoked salmon are rich in omega-3 fatty acids and provide a healthy dose of protein and fat to keep you feeling full. It’s an easy yet elegant dish that is perfect for a keto breakfast or brunch.

Keto Spinach and Bacon Quiche

This keto spinach and bacon quiche is a savory, filling dish that’s perfect for breakfast or brunch. With a crustless design, it’s low in carbs while still offering the satisfying texture of a traditional quiche. The combination of crispy bacon, fresh spinach, and eggs makes it a delicious and nutritious choice.

Ingredients:

• 6 large eggs
• 1/2 cup heavy cream
• 1/2 cup cooked spinach, squeezed dry
• 4 slices bacon, cooked and crumbled
• 1/4 cup shredded mozzarella cheese
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a pie dish or quiche pan.
2. In a bowl, whisk together the eggs, heavy cream, salt, and pepper.
3. Stir in the spinach, bacon, and shredded mozzarella cheese.
4. Pour the mixture into the prepared pan and bake for 25–30 minutes, or until the quiche is set and slightly golden on top.
5. Allow it to cool for 5 minutes before slicing and serving.

This keto quiche is a flavorful, filling dish that can be enjoyed warm or cold. It’s great for meal prepping, and the spinach and bacon combination offers a perfect balance of savory, low-carb ingredients.

Keto Egg and Mushroom Breakfast Casserole

This keto egg and mushroom breakfast casserole is a great option for a family-style breakfast or meal prep. It combines eggs with earthy mushrooms and cheese to create a savory, satisfying casserole that’s low in carbs but rich in flavor.

Ingredients:

• 6 large eggs
• 1 cup mushrooms, sliced
• 1/2 cup shredded cheddar cheese
• 1/4 cup heavy cream
• 1 tbsp olive oil
• 1/4 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a casserole dish.
2. Heat olive oil in a skillet over medium heat, and sauté the mushrooms until soft and browned, about 5–7 minutes.
3. In a bowl, whisk together the eggs, heavy cream, garlic powder, salt, and pepper.
4. Add the sautéed mushrooms to the egg mixture and stir to combine.
5. Pour the mixture into the prepared casserole dish and top with shredded cheddar cheese.
6. Bake for 25–30 minutes, or until the eggs are set and the top is golden brown.
7. Let it cool for 5 minutes before slicing and serving.

This egg and mushroom casserole is an ideal keto breakfast dish that’s easy to prepare and full of flavor. The mushrooms add a savory depth to the eggs, while the cheese melts perfectly over the top, making it a satisfying and low-carb meal to start your day.

Keto Breakfast Tacos

These keto breakfast tacos are a fun and flavorful way to enjoy a low-carb breakfast. Using lettuce leaves as the “taco shell,” you can fill them with scrambled eggs, sausage, and avocado for a deliciously satisfying meal that’s perfect for anyone on a keto diet.

Ingredients:

• 3 large eggs
• 2 oz breakfast sausage, crumbled and cooked
• 1/4 avocado, sliced
• 3 large lettuce leaves (e.g., romaine or butter lettuce)
• 1 tbsp salsa (optional)
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk the eggs with salt and pepper.
2. Scramble the eggs in a skillet over medium heat until fully cooked.
3. Place the lettuce leaves on a plate and fill each with scrambled eggs, crumbled sausage, and slices of avocado.
4. Top with a small amount of salsa if desired.
5. Serve immediately and enjoy a low-carb, keto-friendly breakfast taco!

These breakfast tacos are fresh, satisfying, and incredibly versatile. The crunchy lettuce leaves make a great low-carb alternative to tortillas, and the eggs and sausage provide a hearty, protein-packed meal.

Keto Baked Eggs with Spinach and Cheese

These keto baked eggs with spinach and cheese are a delicious and simple breakfast that can be prepped the night before for an easy morning meal. The eggs are baked with spinach and cheese, creating a rich, savory dish that’s perfect for a filling breakfast.

Ingredients:

• 4 large eggs
• 1/2 cup spinach, sautéed
• 1/4 cup shredded mozzarella cheese
• 1 tbsp heavy cream
• Salt and pepper to taste
• 1 tbsp butter (for greasing)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish with butter.
2. Place the sautéed spinach in the bottom of the baking dish.
3. Crack the eggs on top of the spinach, being careful not to break the yolks.
4. Drizzle heavy cream over the eggs and season with salt and pepper.
5. Sprinkle shredded mozzarella cheese on top.
6. Bake for 12–15 minutes or until the eggs are set but the yolks are still soft.
7. Let it cool for a minute before serving.

This baked egg dish is perfect for anyone looking for an easy and keto-friendly breakfast. The spinach adds a burst of nutrients, while the cheese and heavy cream create a rich, indulgent flavor that’s satisfying and low-carb.

Keto Eggplant and Bacon Frittata

This keto eggplant and bacon frittata is a savory breakfast option that’s both filling and delicious. The crispy bacon and tender eggplant pair perfectly with eggs and cheese, creating a flavorful dish that’s packed with protein and healthy fats.

Ingredients:

• 6 large eggs
• 1 small eggplant, diced
• 4 slices of bacon, cooked and crumbled
• 1/4 cup shredded cheddar cheese
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a skillet that’s oven-safe.
2. Heat olive oil in a skillet over medium heat. Add the diced eggplant and cook until soft and lightly browned, about 7–8 minutes.
3. In a bowl, whisk the eggs with salt and pepper.
4. Add the crumbled bacon to the cooked eggplant and stir to combine.
5. Pour the egg mixture over the bacon and eggplant, ensuring it’s evenly distributed.
6. Sprinkle shredded cheddar cheese on top.
7. Transfer the skillet to the oven and bake for 20–25 minutes, or until the eggs are fully set and the top is golden brown.
8. Allow it to cool for a few minutes before slicing and serving.

This eggplant and bacon frittata is a hearty, savory meal that’s perfect for breakfast or brunch. It’s low-carb, packed with protein and healthy fats, and provides a satisfying way to start your day on a keto diet.

Note: More recipes are coming soon!