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Looking to spice up your morning routine while keeping your carb count low?
Keto cauliflower breakfast recipes offer the perfect solution! Cauliflower, with its mild flavor and versatility, is an excellent choice for those following a keto diet.
Packed with fiber, antioxidants, and vitamins, cauliflower can easily replace higher-carb ingredients like potatoes, making it ideal for anyone seeking a low-carb, keto-friendly breakfast.
In this post, we’ve compiled over 35+ delicious keto cauliflower breakfast recipes that range from savory to sweet, and everything in between.
Whether you’re craving something hearty like a cauliflower hash brown or prefer a lighter meal like a cauliflower smoothie, there’s a recipe here to satisfy every taste.
So, let’s dive into these creative cauliflower breakfast ideas and start your day off right with flavor and nutrition!
35+ Tasty and Easy Keto Cauliflower Breakfast Recipes You’ll Love
From fluffy cauliflower pancakes to savory cauliflower egg cups, the 35+ keto cauliflower breakfast recipes featured in this post prove that eating low-carb doesn’t mean sacrificing flavor or variety.
With so many different ways to incorporate cauliflower into your breakfast, you’ll never get bored of your morning meals again.
These recipes are not only keto-friendly, but they’re also rich in nutrients and perfect for anyone seeking a healthier, more satisfying way to start their day.
By adding cauliflower to your breakfast repertoire, you can enjoy all the benefits of a low-carb, high-nutrient diet while indulging in delicious meals that will leave you feeling energized and satisfied.
So why not get creative in the kitchen today and try out one (or more) of these keto cauliflower recipes?
Keto Cauliflower Hash Browns
These crispy keto cauliflower hash browns are a perfect breakfast alternative to traditional potato hash browns.
Packed with flavor and fiber, they’re low in carbs but high in satisfaction.
The cauliflower base gives them a nice texture, while the seasoning brings out a savory taste that pairs wonderfully with eggs, avocado, or even a dollop of sour cream.
- Ingredients:
- 1 medium cauliflower, grated
- 1 large egg
- 1/4 cup almond flour
- 1/4 cup shredded cheese (cheddar or mozzarella)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 2 tbsp olive oil (for frying)
- Instructions:
- Grate the cauliflower using a box grater or food processor.
- Place the grated cauliflower into a clean dish towel or cheesecloth and squeeze out any excess moisture.
- In a large bowl, combine the cauliflower, egg, almond flour, cheese, garlic powder, onion powder, salt, and pepper. Mix everything until fully incorporated.
- Heat olive oil in a large skillet over medium heat.
- Scoop the cauliflower mixture into the skillet, pressing down lightly to form small rounds.
- Cook for about 3-4 minutes on each side or until golden brown and crispy.
- Remove from the skillet and place on a paper towel to drain excess oil.
Keto cauliflower hash browns are a delightful twist on a breakfast classic, offering a crispy texture and savory flavor without the carb overload.
The cauliflower provides a neutral base that absorbs the spices and cheese beautifully.
Whether served as a side or topped with eggs and avocado, this dish is a satisfying way to kick off your day on a low-carb, keto-friendly note.
Keto Cauliflower Pancakes
Keto cauliflower pancakes are a delicious and creative alternative to traditional pancakes.
These fluffy, low-carb pancakes use cauliflower as the base, combined with almond flour and eggs to create a satisfying breakfast that’s both nutritious and filling.
Topped with sugar-free syrup or fresh berries, this recipe is a great way to indulge in pancakes without the guilt.
- Ingredients:
- 1 small head of cauliflower, steamed and mashed
- 2 large eggs
- 1/4 cup almond flour
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp baking powder
- Pinch of salt
- Butter or coconut oil for frying
- Instructions:
- Steam the cauliflower florets until tender, about 8-10 minutes. Drain and mash with a fork or potato masher.
- In a bowl, whisk together the mashed cauliflower, eggs, almond flour, vanilla extract, cinnamon, baking powder, and salt until smooth.
- Heat butter or coconut oil in a non-stick pan over medium heat.
- Pour the batter into the pan to form small pancakes, about 2-3 inches in diameter.
- Cook for 2-3 minutes on each side, flipping carefully when the edges begin to set.
- Repeat until all the batter is used.
These keto cauliflower pancakes are a fluffy and guilt-free option for a traditional breakfast.
The cauliflower adds moisture and texture, making these pancakes a filling and low-carb alternative.
Paired with sugar-free syrup or fresh berries, they’re a great way to stay on track with your keto goals while enjoying a comforting breakfast.
They’re so delicious, you won’t even miss the carbs!
Keto Cauliflower Breakfast Casserole
This keto cauliflower breakfast casserole is an easy-to-make, hearty dish that combines cauliflower, eggs, cheese, and bacon into one savory, satisfying meal.
Perfect for meal prep, it can be made ahead of time and enjoyed throughout the week.
It’s a great way to get a nutrient-dense, low-carb breakfast that keeps you full for hours.
- Ingredients:
- 1 medium cauliflower, chopped into small florets
- 6 large eggs
- 1/2 cup heavy cream
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 4 slices of cooked bacon, crumbled
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 2 tbsp olive oil or butter (for greasing the baking dish)
- Instructions:
- Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish with olive oil or butter.
- Steam the cauliflower florets until tender, about 8-10 minutes, then drain and set aside.
- In a bowl, whisk together the eggs, heavy cream, cheese, garlic powder, onion powder, salt, and pepper.
- Add the steamed cauliflower and crumbled bacon to the egg mixture and stir to combine.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 25-30 minutes or until the casserole is set and lightly golden on top.
- Let it cool for a few minutes before slicing into squares.
The keto cauliflower breakfast casserole is a one-pan wonder that combines all the savory flavors of breakfast into a single dish.
The cauliflower takes on a wonderful texture when baked, while the eggs, cheese, and bacon create a rich and comforting base.
This casserole is perfect for meal prep, as it can be made in advance and easily reheated for a quick, nutritious breakfast.
It’s a delicious, filling option that will keep you satisfied all morning long while sticking to your keto lifestyle.
Keto Cauliflower Scramble
Keto cauliflower scramble is a savory breakfast option that combines scrambled eggs with cauliflower to create a nutrient-dense, low-carb meal.
This dish is packed with protein, healthy fats, and fiber while remaining low in carbohydrates.
It’s a quick and simple recipe that’s perfect for a busy morning or as part of a weekend brunch spread.
- Ingredients:
- 1/2 medium cauliflower, finely chopped
- 4 large eggs
- 1 tbsp butter or olive oil
- 1/4 cup shredded cheese (optional)
- 1/4 tsp turmeric (for color)
- Salt and pepper to taste
- Fresh herbs (parsley or chives), chopped for garnish
- Instructions:
- Heat the butter or olive oil in a large skillet over medium heat.
- Add the chopped cauliflower and sauté for 5-7 minutes, or until the cauliflower is soft and begins to brown.
- Crack the eggs directly into the pan with the cauliflower. Add turmeric, salt, and pepper.
- Scramble everything together, cooking until the eggs are fully cooked through and combined with the cauliflower.
- Stir in the cheese (if using) and continue cooking for an additional minute until melted.
- Remove from heat and garnish with fresh herbs before serving.
Keto cauliflower scramble offers a rich and satisfying breakfast that provides all the benefits of eggs and cauliflower in one quick meal.
The cauliflower adds texture and fiber, while the eggs provide protein, making this dish a great option for anyone looking to stay full and energized throughout the morning.
It’s also incredibly customizable with different seasonings or cheeses to match your flavor preferences, making it a versatile choice for your keto breakfast repertoire.
Keto Cauliflower Frittata
A keto cauliflower frittata is a wonderful combination of eggs, cauliflower, and savory ingredients baked together to create a light, fluffy, and satisfying breakfast.
This frittata is packed with nutrients and is ideal for those looking to enjoy a low-carb, high-protein breakfast.
It’s a perfect dish for feeding a crowd or meal prepping for the week ahead.
- Ingredients:
- 1 medium cauliflower, cut into small florets
- 8 large eggs
- 1/2 cup heavy cream
- 1/2 cup shredded cheese (cheddar, mozzarella, or goat cheese)
- 1/4 cup cooked bacon or sausage, crumbled
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1 tbsp olive oil (for greasing)
- Instructions:
- Preheat the oven to 375°F (190°C) and grease a round or square baking dish with olive oil.
- Steam or sauté the cauliflower florets until tender, about 8-10 minutes.
- In a large bowl, whisk together the eggs, heavy cream, garlic powder, onion powder, salt, and pepper.
- Stir in the cooked cauliflower, crumbled bacon or sausage, and shredded cheese.
- Pour the egg mixture into the prepared baking dish and spread evenly.
- Bake for 25-30 minutes, or until the frittata is set and lightly golden on top.
- Remove from the oven and allow it to cool for a few minutes before slicing.
This keto cauliflower frittata is a simple yet elegant breakfast option that’s full of flavor and nutrition.
The cauliflower provides a light texture, while the eggs, cheese, and bacon add richness and depth to the dish.
It’s a versatile recipe that can easily be modified with different meats, vegetables, or cheeses based on your preferences.
Perfect for a hearty meal at the start of your day or as a make-ahead dish for busy mornings, the keto cauliflower frittata ensures you stay on track with your low-carb goals without sacrificing flavor or satisfaction.
Keto Cauliflower and Spinach Omelette
A keto cauliflower and spinach omelette is a light yet filling breakfast that’s packed with fiber, protein, and healthy fats.
The combination of cauliflower and spinach provides a burst of nutrients, while the eggs hold everything together for a fluffy, satisfying meal.
Perfect for those mornings when you crave something quick, nutritious, and low in carbs.
- Ingredients:
- 1/2 small cauliflower, finely chopped
- 2 large eggs
- 1/4 cup fresh spinach, chopped
- 1 tbsp butter or olive oil
- 1/4 cup shredded cheese (optional)
- Salt and pepper to taste
- Fresh herbs (optional) for garnish
- Instructions:
- Heat the butter or olive oil in a non-stick pan over medium heat.
- Add the chopped cauliflower to the pan and sauté for 4-5 minutes until softened.
- Stir in the chopped spinach and cook for another 1-2 minutes until wilted.
- In a bowl, whisk the eggs with a pinch of salt and pepper, then pour over the cauliflower and spinach mixture in the pan.
- Cook the omelette over low heat for 3-4 minutes, allowing the eggs to set around the vegetables.
- If using cheese, sprinkle it over the omelette before folding it in half.
- Flip the omelette and cook for another 1-2 minutes, or until the eggs are fully set and the cheese is melted.
- Garnish with fresh herbs if desired and serve immediately.
The keto cauliflower and spinach omelette is a quick, healthy, and satisfying breakfast choice.
The combination of cauliflower’s subtle flavor and the spinach’s earthy taste works beautifully with the creamy eggs.
It’s a great way to get in your vegetables while sticking to a low-carb, high-protein breakfast.
This omelette can be easily modified with additional veggies or cheese to suit your personal taste, making it a versatile and delicious addition to your keto meal plan.
Keto Cauliflower Breakfast Muffins
Keto cauliflower breakfast muffins are a fantastic make-ahead option for a low-carb breakfast on the go.
These savory muffins combine cauliflower, eggs, cheese, and spices, making them both nutritious and satisfying.
They are a perfect grab-and-go meal, packed with protein and fiber while remaining keto-friendly.
With a soft texture and flavorful ingredients, these muffins will become a staple in your breakfast rotation.
- Ingredients:
- 1 medium cauliflower, grated
- 4 large eggs
- 1/2 cup almond flour
- 1/4 cup shredded cheese (cheddar or mozzarella)
- 1/4 cup cooked bacon or sausage, crumbled
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
- 1 tbsp olive oil (for greasing muffin tin)
- Instructions:
- Preheat the oven to 375°F (190°C) and grease a muffin tin with olive oil or line with muffin liners.
- Steam or microwave the cauliflower florets until tender. Grate the cauliflower using a box grater or food processor.
- In a bowl, combine the grated cauliflower, eggs, almond flour, cheese, cooked bacon or sausage, garlic powder, onion powder, salt, and pepper. Mix well until fully combined.
- Spoon the mixture into the muffin tin, filling each muffin cup about 3/4 full.
- Bake for 18-20 minutes, or until the muffins are golden brown on top and a toothpick comes out clean when inserted into the center.
- Let them cool for a few minutes before removing from the tin.
These keto cauliflower breakfast muffins are an excellent option for busy mornings when you need something quick, filling, and low in carbs.
They’re easy to prepare in advance, making them perfect for meal prepping.
The combination of cauliflower, cheese, and bacon adds great flavor, while the almond flour ensures they’re fluffy and satisfying.
These muffins are versatile, and you can switch up the fillings or add different spices to suit your taste.
They’re a great way to enjoy a wholesome breakfast without breaking your keto diet.
Keto Cauliflower and Avocado Breakfast Bowl
The keto cauliflower and avocado breakfast bowl is a nourishing and low-carb meal that combines roasted cauliflower with creamy avocado, topped with eggs and a sprinkle of seasoning.
This bowl is packed with healthy fats, fiber, and protein, making it a satisfying start to your day.
It’s a great option if you’re looking for a light, nutrient-dense breakfast that keeps you full without spiking your blood sugar.
- Ingredients:
- 1 medium cauliflower, cut into florets
- 1 tbsp olive oil
- 1/2 tsp paprika
- Salt and pepper to taste
- 2 large eggs
- 1 ripe avocado, sliced
- 1 tbsp chopped cilantro (optional)
- 1 tbsp lime juice (optional)
- Instructions:
- Preheat your oven to 400°F (200°C). Toss the cauliflower florets with olive oil, paprika, salt, and pepper, then spread them out on a baking sheet.
- Roast the cauliflower for 20-25 minutes, turning halfway, until the florets are golden and tender.
- While the cauliflower is roasting, cook the eggs. You can scramble, poach, or fry them to your liking.
- Once the cauliflower is done, place it in a bowl and top with the cooked eggs and sliced avocado.
- Garnish with chopped cilantro and a squeeze of lime juice for added freshness.
The keto cauliflower and avocado breakfast bowl is a simple yet satisfying meal that’s packed with healthy fats, fiber, and protein.
The roasted cauliflower adds a lovely depth of flavor, while the avocado provides creaminess and healthy fats.
This dish is not only delicious but also highly customizable—feel free to add extra toppings like cheese, salsa, or even a drizzle of hot sauce for some heat.
It’s a great breakfast choice for those on a keto diet looking for a nutritious, flavorful, and filling way to start the day.
Keto Cauliflower Breakfast Pizza
Keto cauliflower breakfast pizza is a fun and creative way to enjoy a low-carb pizza for breakfast.
The cauliflower crust is crispy and light, topped with scrambled eggs, cheese, and your favorite breakfast toppings.
This dish combines the best parts of pizza and breakfast, offering a unique, satisfying way to stick to your keto diet while enjoying a delicious meal.
- Ingredients:
- 1 small cauliflower, grated
- 1 large egg (for the crust)
- 1/4 cup almond flour
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 2 large eggs (for topping)
- 1/4 cup shredded cheese (cheddar or mozzarella)
- 2 tbsp cooked bacon or sausage, crumbled
- Fresh herbs (optional), for garnish
- Instructions:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Grate the cauliflower and steam it until tender. Once steamed, squeeze out excess moisture using a clean towel or cheesecloth.
- In a bowl, combine the cauliflower, egg, almond flour, garlic powder, salt, and pepper. Mix well.
- Spread the cauliflower mixture onto the parchment paper, shaping it into a round crust.
- Bake the crust for 15-20 minutes, or until golden and crispy on the edges.
- While the crust is baking, scramble the eggs for the topping.
- Once the crust is done, remove it from the oven and spread the scrambled eggs on top. Add cheese, bacon, or sausage, and return it to the oven for an additional 5 minutes, or until the cheese is melted.
- Garnish with fresh herbs and slice to serve.
Keto cauliflower breakfast pizza is a creative and satisfying way to enjoy pizza on a keto diet.
The cauliflower crust provides a low-carb base that’s surprisingly crispy and delicious.
Topped with scrambled eggs, cheese, and your favorite breakfast meats, it’s a flavorful and filling meal that will keep you full for hours.
This recipe is easily customizable, allowing you to add any toppings you like, and makes for a fun breakfast treat the whole family can enjoy.
Whether for a weekend brunch or a special morning meal, this breakfast pizza will surely hit the spot!
Keto Cauliflower Breakfast Tacos
Keto cauliflower breakfast tacos are a low-carb twist on a classic breakfast dish, combining scrambled eggs, cauliflower rice, avocado, and savory spices wrapped in lettuce leaves instead of traditional taco shells.
These tacos are packed with healthy fats, fiber, and protein, making them the perfect way to start your day while keeping your keto goals in check.
They’re quick to prepare and full of flavor.
- Ingredients:
- 1/2 medium cauliflower, grated into rice-sized pieces
- 4 large eggs
- 1 tbsp olive oil
- 1/2 tsp chili powder
- 1/4 tsp cumin
- Salt and pepper to taste
- 1 ripe avocado, sliced
- 4 large lettuce leaves (for the taco shell)
- Salsa (optional)
- Instructions:
- Heat olive oil in a skillet over medium heat. Add the grated cauliflower and cook for 5-7 minutes, stirring occasionally until softened and slightly golden.
- While the cauliflower is cooking, scramble the eggs in a separate pan with chili powder, cumin, salt, and pepper until cooked through.
- Once the cauliflower is done, remove it from the pan and set it aside.
- To assemble the tacos, place a scoop of cauliflower rice onto each lettuce leaf. Top with scrambled eggs and slices of avocado.
- Garnish with salsa or extra spices if desired, and fold the lettuce leaves into taco shapes.
These keto cauliflower breakfast tacos are a fun, healthy, and flavorful way to enjoy breakfast on a low-carb diet.
The cauliflower rice acts as a filling base while the eggs and avocado provide richness and healthy fats.
Using lettuce leaves instead of tortillas keeps the carb count low while adding a refreshing crunch.
These tacos are easily customizable with your favorite toppings, making them a great option for a light but satisfying breakfast.
Keto Cauliflower and Sausage Breakfast Skillet
Keto cauliflower and sausage breakfast skillet is a one-pan meal that’s both hearty and low-carb.
The cauliflower is sautéed to perfection with crumbled sausage, onions, and bell peppers, creating a flavorful base for scrambled eggs.
It’s a filling and satisfying breakfast that’s simple to prepare and offers a delicious blend of savory flavors in every bite.
- Ingredients:
- 1 medium cauliflower, chopped into small florets
- 2 tbsp olive oil
- 1/2 lb breakfast sausage, crumbled
- 1/2 small onion, diced
- 1/2 bell pepper, diced
- 4 large eggs
- Salt and pepper to taste
- 1/4 cup shredded cheese (optional)
- Fresh herbs (parsley or thyme), for garnish
- Instructions:
- Heat olive oil in a large skillet over medium heat. Add the chopped cauliflower and sauté for 7-8 minutes, until it starts to soften and brown.
- Add the crumbled sausage, diced onion, and bell pepper to the skillet. Cook until the sausage is browned and the vegetables are tender, about 5-6 minutes.
- In a separate bowl, crack the eggs and whisk them with a pinch of salt and pepper. Pour the eggs into the skillet and stir to scramble, mixing everything together until the eggs are fully cooked.
- If using cheese, sprinkle it on top and let it melt before serving.
- Garnish with fresh herbs before serving.
The keto cauliflower and sausage breakfast skillet is a savory, satisfying meal that combines protein, vegetables, and healthy fats in one pan.
The cauliflower absorbs the flavors of the sausage and vegetables, creating a rich and tasty base for the eggs.
It’s an easy, no-fuss dish that’s perfect for busy mornings or a leisurely weekend breakfast.
With minimal cleanup and maximum flavor, this skillet meal is a must-try for anyone on a keto diet.
Keto Cauliflower and Cheese Stuffed Bell Peppers
Keto cauliflower and cheese stuffed bell peppers are a delicious and filling breakfast option.
The bell peppers are stuffed with a mixture of cauliflower rice, cheese, and spices, then baked until golden and tender.
This dish combines the creaminess of cheese with the subtle crunch of cauliflower, making it a satisfying, low-carb breakfast that’s perfect for meal prep.
- Ingredients:
- 2 large bell peppers, halved and seeded
- 1 small cauliflower, grated into rice-sized pieces
- 1/2 cup shredded cheese (cheddar, mozzarella, or a mix)
- 1/4 cup cream cheese
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
- 1 tbsp olive oil (for greasing the baking dish)
- Instructions:
- Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.
- Steam the grated cauliflower until soft, about 7-8 minutes, then drain and pat dry with a towel to remove excess moisture.
- In a bowl, mix the cauliflower rice, shredded cheese, cream cheese, garlic powder, onion powder, salt, and pepper.
- Stuff the bell pepper halves with the cauliflower and cheese mixture, pressing down lightly to fill each pepper.
- Place the stuffed peppers in the prepared baking dish and bake for 20-25 minutes, or until the peppers are tender and the cheese is golden and bubbly.
- Remove from the oven and let cool for a few minutes before serving.
Keto cauliflower and cheese stuffed bell peppers are an innovative and satisfying breakfast choice that brings together the flavors of cheesy goodness and cauliflower in a low-carb, flavorful way.
The bell peppers provide a crunchy contrast to the creamy cauliflower filling, and the cheese adds richness and depth to the dish.
These stuffed peppers are perfect for meal prepping, as they can be made in advance and reheated for a quick breakfast throughout the week.
They’re an easy, customizable, and delicious way to enjoy a keto-friendly breakfast.
Keto Cauliflower Hash Browns
Keto cauliflower hash browns are a crispy, low-carb alternative to traditional hash browns, making them a perfect breakfast option for those following a keto diet.
These cauliflower hash browns are made by combining cauliflower, eggs, cheese, and seasonings to form a delicious, crispy patty that’s full of flavor.
Serve them with a side of scrambled eggs or avocado for a balanced, satisfying breakfast.
- Ingredients:
- 1 medium cauliflower, grated
- 1 large egg
- 1/4 cup shredded cheese (cheddar or mozzarella)
- 1/4 cup almond flour
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
- 2 tbsp olive oil (for frying)
- Instructions:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Grate the cauliflower using a box grater or food processor. Steam or microwave the cauliflower until soft, about 5-7 minutes, and then squeeze out any excess moisture using a clean towel or cheesecloth.
- In a large bowl, combine the grated cauliflower, egg, shredded cheese, almond flour, garlic powder, onion powder, salt, and pepper. Mix well until everything is fully incorporated.
- Shape the mixture into small patties and place them on the prepared baking sheet.
- Bake for 15-20 minutes, flipping halfway through, until they are golden brown and crispy on both sides.
- Serve hot with scrambled eggs or avocado for a delicious, keto-friendly breakfast.
Keto cauliflower hash browns are a perfect alternative for those missing the crispy texture of traditional hash browns on a keto diet.
The cauliflower provides a great base, while the cheese and seasonings add flavor and richness.
These hash browns are easy to make, and you can even prepare them in bulk for meal prep.
Whether you enjoy them on their own or as a side to your favorite breakfast dishes, they offer a low-carb, satisfying option that will leave you feeling full and energized.
Keto Cauliflower and Bacon Egg Muffins
Keto cauliflower and bacon egg muffins are a delicious, portable breakfast that’s high in protein and low in carbs.
These muffin-shaped bites are made with cauliflower rice, crispy bacon, and eggs, all baked together to create a savory, satisfying breakfast.
They’re great for meal prep, and you can easily grab one (or two!) for a quick and filling meal throughout the week.
- Ingredients:
- 1/2 medium cauliflower, grated into rice-sized pieces
- 6 large eggs
- 1/2 cup cooked bacon, crumbled
- 1/4 cup shredded cheese (cheddar or mozzarella)
- 1/4 cup heavy cream
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp olive oil (for greasing muffin tin)
- Instructions:
- Preheat your oven to 375°F (190°C) and grease a muffin tin with olive oil or line with muffin liners.
- Steam or microwave the grated cauliflower until tender, about 5-7 minutes, then squeeze out any excess moisture.
- In a bowl, whisk together the eggs, heavy cream, garlic powder, salt, and pepper.
- Add the steamed cauliflower, crumbled bacon, and shredded cheese to the egg mixture. Stir until everything is well combined.
- Spoon the mixture into the muffin tin, filling each cup about 3/4 full.
- Bake for 18-20 minutes, or until the eggs are fully set and the tops are lightly golden.
- Let the muffins cool for a few minutes before removing from the tin and serving.
Keto cauliflower and bacon egg muffins are a fantastic breakfast option that’s easy to prepare and perfect for meal prep.
The combination of cauliflower, bacon, eggs, and cheese makes for a satisfying, nutrient-dense meal that’s low in carbs and high in protein.
These muffins can be stored in the fridge and reheated throughout the week, making them a convenient and delicious way to stay on track with your keto diet.
Keto Cauliflower and Mushroom Scramble
Keto cauliflower and mushroom scramble is a savory breakfast that combines the earthy flavor of mushrooms with the light texture of cauliflower, all scrambled with eggs for a hearty, low-carb meal.
This dish is rich in protein and fiber, making it a filling breakfast that keeps you satisfied throughout the morning.
It’s easy to make and perfect for those following a keto lifestyle.
- Ingredients:
- 1/2 medium cauliflower, grated
- 1/2 cup mushrooms, sliced
- 4 large eggs
- 1 tbsp butter or olive oil
- 1/4 cup shredded cheese (optional)
- 1/4 tsp garlic powder
- Salt and pepper to taste
- Fresh herbs (optional) for garnish
- Instructions:
- Heat the butter or olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté for 4-5 minutes until they are soft and browned.
- Add the grated cauliflower to the pan with the mushrooms and cook for another 5-7 minutes, stirring occasionally until the cauliflower is tender and lightly golden.
- In a bowl, whisk the eggs with a pinch of salt, pepper, and garlic powder.
- Pour the eggs into the pan with the mushrooms and cauliflower, stirring gently to scramble until the eggs are cooked through and mixed with the vegetables.
- If desired, sprinkle shredded cheese on top and allow it to melt for an extra creamy texture.
- Garnish with fresh herbs and serve immediately.
The keto cauliflower and mushroom scramble is a flavorful and low-carb breakfast that’s packed with nutrients.
The mushrooms add depth and earthiness, while the cauliflower provides a light, fluffy texture that’s perfect for absorbing the flavor of the eggs.
With the added option of cheese, this dish can be as rich or light as you prefer.
It’s an easy and quick breakfast that fits perfectly into a keto lifestyle while providing a satisfying and healthy start to your day.
Keto Cauliflower Breakfast Casserole
Keto cauliflower breakfast casserole is a hearty, low-carb dish that combines cauliflower, eggs, cheese, and your favorite breakfast meats.
It’s perfect for a family-style breakfast or for meal prepping throughout the week.
This casserole is packed with flavor and will leave you feeling full and satisfied, all while staying in line with your keto diet.
It’s a great make-ahead option that can be baked and reheated for a quick, nutritious meal.
- Ingredients:
- 1 medium cauliflower, chopped into small florets
- 6 large eggs
- 1/2 cup heavy cream
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 1/2 lb cooked breakfast sausage or bacon, crumbled
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
- 1 tbsp olive oil (for greasing the baking dish)
- Instructions:
- Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.
- Steam or microwave the cauliflower florets until tender, about 5-7 minutes, then drain and pat dry to remove excess moisture.
- In a large bowl, whisk together the eggs, heavy cream, garlic powder, onion powder, salt, and pepper.
- Stir in the cooked sausage or bacon, steamed cauliflower, and shredded cheese.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake for 30-35 minutes, or until the casserole is set and golden on top.
- Let the casserole cool for a few minutes before slicing and serving.
Keto cauliflower breakfast casserole is the ultimate comfort food for those following a low-carb diet.
The combination of eggs, cheese, cauliflower, and sausage or bacon creates a filling, nutritious breakfast that’s perfect for feeding a crowd or for meal prepping.
This dish is customizable with different meats and spices, making it easy to adjust to your personal taste.
Whether you’re looking for a weekend brunch option or a weekday breakfast that can be reheated, this casserole is a delicious and satisfying choice.
Keto Cauliflower and Spinach Frittata
A keto cauliflower and spinach frittata is a flavorful, one-pan breakfast that combines tender cauliflower, leafy spinach, and eggs.
This frittata is perfect for busy mornings when you want something nutritious but quick to prepare.
It’s packed with vitamins, minerals, and healthy fats, offering a delicious, low-carb alternative to a traditional egg bake.
The cauliflower provides a nice texture, and the spinach adds a fresh, earthy flavor.
- Ingredients:
- 1 small cauliflower, chopped into florets
- 1 cup fresh spinach, chopped
- 6 large eggs
- 1/4 cup heavy cream
- 1/4 cup shredded cheese (optional)
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp fresh basil or parsley (optional)
- Instructions:
- Preheat the oven to 375°F (190°C).
- Heat the olive oil in a large oven-safe skillet over medium heat. Add the cauliflower florets and sauté for about 5 minutes until tender and slightly golden.
- Add the chopped spinach to the skillet and cook for another 1-2 minutes until wilted.
- In a bowl, whisk the eggs, heavy cream, garlic powder, salt, and pepper.
- Pour the egg mixture over the cauliflower and spinach in the skillet. Stir gently to combine.
- Let the eggs cook for about 2 minutes until the edges begin to set.
- Transfer the skillet to the oven and bake for 10-15 minutes, or until the frittata is fully set and golden on top.
- If desired, sprinkle with shredded cheese and fresh herbs before serving.
Keto cauliflower and spinach frittata is a versatile, delicious, and low-carb meal that’s easy to make and packed with nutrients.
The combination of eggs, cauliflower, and spinach makes for a light yet filling breakfast.
This dish is great for meal prepping or for a quick and easy morning meal, and you can easily add other keto-friendly ingredients like mushrooms, bacon, or cheese to suit your tastes.
It’s a satisfying, healthy way to kickstart your day with minimal effort.
Keto Cauliflower Breakfast Pizza Bites
Keto cauliflower breakfast pizza bites are a fun and delicious way to enjoy breakfast while staying on track with your keto diet.
These mini pizza bites are made with a cauliflower crust and topped with scrambled eggs, cheese, and your favorite breakfast toppings.
They’re perfect for a quick breakfast or snack and can be easily customized to your liking.
With just a few simple ingredients, these pizza bites are both low-carb and full of flavor.
- Ingredients:
- 1 medium cauliflower, grated
- 2 large eggs
- 1/4 cup shredded mozzarella cheese
- 1/4 cup cooked sausage or bacon, crumbled
- 1/4 cup marinara sauce (sugar-free)
- 1/4 tsp oregano
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp olive oil (for greasing the baking sheet)
- Instructions:
- Preheat the oven to 400°F (200°C) and grease a baking sheet with olive oil.
- Steam or microwave the cauliflower florets until soft, then drain and squeeze out excess moisture.
- In a bowl, combine the cauliflower, scrambled eggs, shredded mozzarella cheese, crumbled sausage or bacon, oregano, garlic powder, salt, and pepper.
- Spoon the mixture into small mounds on the baking sheet, shaping them into mini pizza bites.
- Bake for 15-20 minutes, or until the pizza bites are golden and firm.
- Top each pizza bite with a small spoonful of marinara sauce before serving.
Keto cauliflower breakfast pizza bites are an enjoyable and creative breakfast option that combines the flavors of pizza with a keto-friendly twist.
The cauliflower crust gives these bites a crispy texture, while the eggs, sausage, and cheese make them rich and satisfying.
They’re easy to customize with different toppings and make a great grab-and-go breakfast or snack.
Whether you’re hosting a brunch or need a quick meal, these pizza bites are a fun and low-carb way to enjoy a pizza-inspired breakfast.
Keto Cauliflower Pancakes
Keto cauliflower pancakes are a delicious, low-carb alternative to traditional pancakes, made using cauliflower rice as the base.
These pancakes are light, fluffy, and packed with savory flavor, thanks to the addition of cheese and spices.
They’re perfect for a keto-friendly breakfast or brunch, and you can pair them with sugar-free syrup, fresh berries, or a dollop of sour cream for extra flavor.
- Ingredients:
- 1 medium cauliflower, grated or riced
- 2 large eggs
- 1/4 cup almond flour
- 1/4 cup shredded cheese (cheddar or mozzarella)
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp olive oil (for frying)
- Instructions:
- Steam or microwave the cauliflower until tender, about 5-7 minutes, and then squeeze out any excess moisture using a clean towel.
- In a large bowl, combine the cauliflower, eggs, almond flour, shredded cheese, garlic powder, salt, and pepper. Mix until everything is well incorporated.
- Heat olive oil in a skillet over medium heat.
- Spoon the cauliflower mixture into the skillet, forming small pancake shapes. Cook for 3-4 minutes on each side, until golden and crispy.
- Remove from the skillet and serve immediately with your favorite keto toppings.
Keto cauliflower pancakes are a perfect way to enjoy a traditional breakfast dish without the carbs.
The cauliflower provides a great base, and the almond flour and cheese help create a fluffy texture while keeping things low-carb.
These pancakes are versatile and can be enjoyed with both savory or sweet toppings, making them an excellent breakfast option for any keto follower.
Whether you’re craving something hearty or light, these pancakes will satisfy your appetite while keeping you on track with your keto diet.
Keto Cauliflower and Egg Breakfast Wraps
Keto cauliflower and egg breakfast wraps are a creative, low-carb alternative to the traditional breakfast burrito.
Instead of using tortillas, these wraps are made with thinly sliced cauliflower that is lightly sautéed to create a wrap-like texture.
The cauliflower wraps are then filled with scrambled eggs, cheese, and your favorite breakfast toppings, making for a delicious, filling breakfast that’s keto-friendly and easy to eat on the go.
- Ingredients:
- 1 medium cauliflower, sliced thinly into large pieces
- 4 large eggs
- 1/4 cup shredded cheese (cheddar or mozzarella)
- 1 tbsp olive oil (for sautéing)
- 1/4 tsp cumin
- Salt and pepper to taste
- 1/4 cup cooked bacon or sausage (optional)
- Fresh herbs or avocado (optional)
- Instructions:
- Heat the olive oil in a skillet over medium heat. Lightly sauté the cauliflower slices for about 2-3 minutes on each side, until they become slightly tender and golden brown. Set aside.
- In a bowl, whisk together the eggs with cumin, salt, and pepper.
- Scramble the eggs in the same skillet over medium heat until fully cooked.
- To assemble the wraps, layer scrambled eggs, cheese, and bacon or sausage (if using) onto each cauliflower slice.
- Fold the cauliflower slice like a wrap, and serve with fresh herbs or avocado on top.
Keto cauliflower and egg breakfast wraps are a delicious and innovative way to enjoy a traditional breakfast in a low-carb form.
The cauliflower slices mimic the texture of a tortilla, making these wraps a great substitute for anyone looking to reduce carbs.
Packed with protein, cheese, and your favorite breakfast meats, these wraps offer a satisfying and tasty meal that’s also easy to make.
Whether you’re looking for a quick meal or a more substantial breakfast, these wraps are a versatile and keto-friendly option.
Keto Cauliflower and Avocado Smoothie
A keto cauliflower and avocado smoothie is a creamy, nutrient-packed drink that’s perfect for breakfast.
The cauliflower adds a mild, neutral flavor and provides fiber, while the avocado brings healthy fats and creaminess.
This smoothie is both filling and refreshing, making it a great way to start your day on the go.
With the addition of low-carb sweeteners and almond milk, this smoothie stays within keto guidelines.
- Ingredients:
- 1/2 cup steamed cauliflower florets (cooled)
- 1/2 ripe avocado
- 1/2 cup unsweetened almond milk
- 1 tbsp chia seeds (optional)
- 1-2 tbsp low-carb sweetener (like stevia or erythritol)
- 1/4 tsp vanilla extract
- Ice cubes (optional)
- Instructions:
- Steam the cauliflower florets until tender, then let them cool to room temperature.
- In a blender, combine the cauliflower, avocado, almond milk, chia seeds (if using), sweetener, vanilla extract, and ice cubes.
- Blend until smooth and creamy, adding more almond milk if needed to reach your desired consistency.
- Pour into a glass and serve immediately.
The keto cauliflower and avocado smoothie is a delicious and creamy way to enjoy a low-carb breakfast that’s both satisfying and nutritious.
The cauliflower adds a subtle texture without overpowering the flavor, while the avocado contributes healthy fats and creaminess to the smoothie.
This drink is packed with fiber and healthy fats, making it an excellent option for anyone looking to maintain their energy throughout the morning.
It’s a simple, quick, and refreshing keto-friendly smoothie that can be enjoyed on busy mornings or as a mid-morning snack.
Keto Cauliflower and Cheese Breakfast Bake
Keto cauliflower and cheese breakfast bake is a savory, cheesy, and filling breakfast option that’s low in carbs but high in flavor.
This casserole combines tender cauliflower, creamy cheese, and eggs to create a comforting and satisfying dish that’s perfect for the keto diet.
It’s an ideal make-ahead recipe that can be enjoyed throughout the week, and it’s versatile enough to add any additional toppings or ingredients you prefer.
- Ingredients:
- 1 medium cauliflower, chopped into florets
- 6 large eggs
- 1/2 cup heavy cream
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- 1/4 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp olive oil (for greasing the baking dish)
- Fresh herbs (optional)
- Instructions:
- Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.
- Steam or microwave the cauliflower florets until tender, about 5-7 minutes. Drain well and set aside.
- In a large bowl, whisk together the eggs, heavy cream, garlic powder, salt, and pepper.
- Stir in the shredded cheese and Parmesan cheese.
- Fold the steamed cauliflower into the egg and cheese mixture, making sure the cauliflower is well coated.
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Bake for 25-30 minutes, or until the eggs are set and the top is golden and bubbly.
- Garnish with fresh herbs, if desired, and serve hot.
Keto cauliflower and cheese breakfast bake is a comforting and flavorful breakfast that’s perfect for anyone looking for a low-carb, high-fat meal.
The cauliflower provides a great base, absorbing the creamy cheese and eggs for a deliciously satisfying dish.
This casserole can be easily customized with your favorite cheese or additional ingredients like bacon, sausage, or herbs.
It’s also an excellent make-ahead option, allowing you to enjoy a quick breakfast throughout the week.
Whether you’re preparing a special weekend brunch or need a quick, filling breakfast, this dish will surely hit the spot.
Keto Cauliflower and Chive Omelette
A keto cauliflower and chive omelette is a light yet satisfying breakfast that combines the mild flavor of cauliflower with the freshness of chives, all wrapped up in a fluffy, low-carb omelette.
This dish is a perfect way to enjoy the benefits of cauliflower while keeping your carb count low.
The addition of chives and cheese enhances the flavor, making it a delicious and nutritious option for your keto morning meal.
- Ingredients:
- 1/2 cup cauliflower florets, finely chopped
- 3 large eggs
- 2 tbsp heavy cream
- 1/4 cup shredded cheese (cheddar or mozzarella)
- 1 tbsp fresh chives, chopped
- Salt and pepper to taste
- 1 tbsp butter (for cooking)
- Olive oil (optional, for sautéing cauliflower)
- Instructions:
- In a skillet, heat the butter over medium heat. Add the chopped cauliflower and sauté for 3-5 minutes until it begins to soften and becomes lightly golden. Set aside.
- In a bowl, whisk the eggs with heavy cream, salt, pepper, and half of the chopped chives.
- In the same skillet, melt a little butter or oil, then pour in the egg mixture, tilting the pan to spread the eggs evenly.
- As the eggs begin to set, sprinkle the sautéed cauliflower and shredded cheese evenly over one half of the omelette.
- Once the eggs are fully cooked through, fold the omelette in half and cook for another minute to melt the cheese.
- Garnish with the remaining chives and serve immediately.
Keto cauliflower and chive omelette is a flavorful, low-carb breakfast option that’s quick and easy to make.
The cauliflower adds texture and a mild flavor, while the fresh chives brighten up the dish, giving it a burst of freshness.
With the addition of cheese, this omelette becomes even richer and more satisfying, making it perfect for a keto-friendly start to your day.
It’s a versatile recipe, and you can easily add other keto-friendly ingredients like bacon or spinach for an extra boost of flavor.
Keto Cauliflower and Sausage Skillet
Keto cauliflower and sausage skillet is a hearty, savory breakfast dish that’s both satisfying and low in carbs.
It combines ground sausage, cauliflower, and a variety of seasonings to create a flavorful one-pan meal that’s quick and easy to make.
This skillet is perfect for a filling breakfast or brunch and can be customized with your favorite vegetables or herbs.
- Ingredients:
- 1 medium cauliflower, chopped into small florets
- 1/2 lb breakfast sausage (pork or turkey)
- 1/4 cup diced onion (optional)
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil (for sautéing)
- Fresh parsley or chives for garnish (optional)
- Instructions:
- Heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up into crumbles, until browned and fully cooked, about 5-7 minutes.
- If using, add the diced onion and sauté for another 2-3 minutes until softened.
- Add the cauliflower florets to the skillet and stir well to combine with the sausage.
- Season the mixture with garlic powder, smoked paprika, salt, and pepper. Continue cooking for 5-7 minutes, stirring occasionally, until the cauliflower is tender and lightly browned.
- Garnish with fresh parsley or chives before serving.
Keto cauliflower and sausage skillet is a deliciously hearty breakfast that’s perfect for anyone following a low-carb diet.
The combination of savory sausage and tender cauliflower makes this skillet filling and flavorful, while the smoky paprika and garlic powder add depth and warmth.
This one-pan meal is easy to make, quick to cook, and customizable with your favorite seasonings or extra vegetables.
Whether you’re cooking for a crowd or meal prepping for the week, this keto-friendly skillet is a satisfying breakfast option that keeps you on track with your diet.
Keto Cauliflower Hash Browns
Keto cauliflower hash browns are a crispy, savory breakfast option that’s a perfect substitute for traditional potato hash browns.
These low-carb hash browns are made with grated cauliflower, giving them a light and fluffy texture, while maintaining that crispy, golden exterior.
They’re a great addition to any breakfast plate or can be enjoyed as a snack.
The simplicity of this recipe makes it easy to prepare, and it’s perfect for those following a keto diet.
- Ingredients:
- 1 medium cauliflower, grated or riced
- 1 large egg
- 1/4 cup almond flour
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
- 1/4 cup shredded cheddar cheese (optional)
- 2 tbsp olive oil (for frying)
- Instructions:
- Grate the cauliflower into small rice-like pieces or use a food processor to rice it. Place the riced cauliflower in a clean kitchen towel and squeeze out as much moisture as possible.
- In a bowl, combine the cauliflower, egg, almond flour, garlic powder, onion powder, salt, pepper, and cheese (if using). Mix until well combined.
- Heat olive oil in a skillet over medium heat. Form the cauliflower mixture into small patties and place them in the skillet.
- Cook for 4-5 minutes on each side, or until golden brown and crispy.
- Remove from the skillet and drain on paper towels before serving.
Keto cauliflower hash browns are a fantastic low-carb alternative to traditional hash browns, offering all the crispy goodness without the excess carbs.
The combination of cauliflower and almond flour gives these hash browns a hearty texture, while the optional cheese adds richness and flavor.
They’re perfect for serving alongside eggs, bacon, or sausage for a complete keto breakfast.
These hash browns are a great make-ahead option for busy mornings and can be reheated easily in a skillet for a quick, satisfying meal.
Keto Cauliflower and Bacon Egg Cups
Keto cauliflower and bacon egg cups are a portable, protein-packed breakfast that’s both low-carb and full of flavor.
These mini egg cups are made by combining cauliflower, bacon, and eggs in a muffin tin, creating the perfect handheld breakfast.
They’re easy to make, customizable with your favorite toppings, and ideal for meal prepping throughout the week.
A great choice for those busy mornings when you need something quick and satisfying.
- Ingredients:
- 1/2 small cauliflower, chopped into small florets
- 6 large eggs
- 1/2 cup cooked bacon, crumbled
- 1/4 cup shredded cheese (cheddar or mozzarella)
- 1/4 tsp garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
- Olive oil (for greasing muffin tin)
- Instructions:
- Preheat the oven to 375°F (190°C) and grease a muffin tin with olive oil or line with paper liners.
- Steam the cauliflower florets until tender, about 5-7 minutes, and then chop into smaller pieces.
- In a bowl, whisk the eggs with garlic powder, salt, and pepper.
- Add the cauliflower, crumbled bacon, and shredded cheese to the egg mixture and stir to combine.
- Pour the mixture into the muffin tin, filling each cup about three-quarters full.
- Bake for 18-20 minutes, or until the eggs are fully set and golden on top.
- Let cool slightly before removing from the muffin tin. Garnish with fresh parsley if desired.
Keto cauliflower and bacon egg cups are the ultimate make-ahead breakfast for anyone following a low-carb lifestyle.
They’re filled with protein, healthy fats, and fiber, making them a satisfying and nutritious option.
These egg cups are portable and perfect for meal prepping, so you can have a quick and filling breakfast on the go.
The combination of cauliflower, bacon, and cheese provides rich flavors and textures, and the eggs help tie everything together.
They’re a great way to enjoy a keto-friendly breakfast without spending too much time in the kitchen.
Keto Cauliflower and Mushroom Scramble
Keto cauliflower and mushroom scramble is a quick and satisfying breakfast that’s both light and filling.
This dish combines scrambled eggs with sautéed cauliflower and mushrooms, making it a savory, low-carb meal that’s full of flavor.
It’s easy to make in just one skillet, perfect for busy mornings, and can be customized with various herbs or additional veggies.
Whether you’re looking for a quick breakfast or a filling brunch, this scramble is a great option.
- Ingredients:
- 1/2 medium cauliflower, riced
- 1 cup mushrooms, sliced
- 3 large eggs
- 1 tbsp butter
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 1/4 cup shredded cheese (optional)
- Fresh parsley or chives for garnish (optional)
- Instructions:
- In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté for 3-4 minutes, until they soften and release their moisture.
- Add the riced cauliflower to the skillet with the mushrooms and cook for an additional 5-7 minutes, stirring occasionally, until the cauliflower becomes tender.
- In a bowl, whisk the eggs with garlic powder, salt, and pepper.
- Push the cauliflower and mushrooms to one side of the skillet and pour the eggs into the empty space. Scramble the eggs until fully cooked, then mix them with the cauliflower and mushrooms.
- If using, sprinkle shredded cheese over the scramble and allow it to melt.
- Garnish with fresh parsley or chives before serving.
Keto cauliflower and mushroom scramble is a deliciously savory, low-carb breakfast that’s full of texture and flavor.
The cauliflower provides a light base while the mushrooms add earthy depth, and the eggs bring everything together in a satisfying scramble.
This dish is quick and easy to make, requiring just one skillet for minimal cleanup.
It’s also highly customizable, so you can add other veggies or toppings like avocado, bacon, or different cheeses to suit your tastes.
Perfect for a busy morning or a leisurely brunch, this scramble is a great option for anyone following a keto lifestyle.
