26+ Delicious Keto Chicken Breakfast Recipes to Kickstart Your Morning

Starting your day on the right foot can set the tone for the rest of your day.

And when you’re following a keto diet, that means prioritizing protein and healthy fats while keeping carbs in check.

Chicken is an excellent protein choice for breakfast—it’s versatile, filling, and works perfectly with a variety of keto-friendly ingredients.

Whether you’re a busy professional, a meal prep enthusiast, or someone who just loves the idea of starting the day with a low-carb, high-protein meal, chicken is an ideal option to mix into your breakfast rotation.

In this blog post, we’ve curated a list of 26+ keto chicken breakfast recipes that will help you stay on track with your keto goals without sacrificing taste or variety.

From savory frittatas and omelets to breakfast bowls and stir-fries, these recipes are designed to keep you feeling satisfied and energized all morning long.

So, grab your apron and get ready to explore some delicious, keto-friendly chicken breakfasts!

With so many exciting keto chicken breakfast options to choose from, it’s easy to get creative and mix things up to suit your tastes and nutritional needs.

Whether you prefer a hearty skillet meal, a fresh salad, or a savory casserole, there’s something for everyone in these 26+ keto chicken breakfast recipes.

Each recipe is packed with protein, healthy fats, and nutrient-dense vegetables, ensuring you’re fueling your body with everything it needs to power through the day.

The best part about these keto chicken breakfast ideas is that they’re not only low in carbs but also incredibly versatile.

You can adjust them to fit your specific tastes, meal prep for the week, or even add your favorite keto-friendly ingredients.

By incorporating these chicken-based dishes into your breakfast routine, you’ll enjoy a variety of flavors and textures, keeping your keto journey both satisfying and exciting.

Keto Chicken & Avocado Scramble

Start your morning with this flavorful keto chicken and avocado scramble.

Packed with protein from the chicken and healthy fats from the avocado, this recipe is the perfect way to fuel your body for the day ahead. It’s quick, satisfying, and keeps you in ketosis while delivering a delightful blend of creamy and savory flavors.

Ingredients:

• 1 chicken breast (cooked and shredded)
• 2 large eggs
• 1/2 avocado (sliced)
• 1/4 cup shredded cheese (optional)
• 1 tbsp olive oil or butter
• Salt and pepper, to taste
• 1 tsp garlic powder (optional)
• Fresh herbs (parsley or chives), for garnish

Instructions:

1. Heat the olive oil or butter in a skillet over medium heat.
2. Add the shredded chicken to the pan and sauté for 2-3 minutes until it warms through.
3. Crack the eggs into the pan and scramble them with the chicken.
4. Once the eggs are fully cooked, add in the avocado slices, garlic powder, and salt and pepper to taste.
5. Stir gently and cook for another minute to combine the flavors.
6. Remove from heat and garnish with shredded cheese (optional) and fresh herbs.

This keto chicken and avocado scramble is a breakfast that combines simplicity and nutrition.

It’s an excellent way to maintain your keto goals while enjoying a creamy, rich dish. With the balance of protein from chicken, healthy fats from avocado, and the addition of eggs for extra richness, it will keep you feeling full and satisfied for hours. Perfect for busy mornings, this dish is customizable, allowing you to add more veggies or seasonings to suit your taste.

Keto Chicken & Spinach Breakfast Casserole

This hearty and comforting keto chicken and spinach breakfast casserole is perfect for meal prep.

It’s low-carb, full of flavor, and provides the right amount of protein and fat to start your day on the right foot. The combination of chicken, spinach, cheese, and eggs makes it a satisfying and filling option that will fuel you for hours.

Ingredients:

• 2 chicken breasts (cooked and chopped)
• 2 cups fresh spinach (chopped)
• 6 large eggs
• 1/2 cup heavy cream
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1 tbsp olive oil or butter
• 1/2 tsp onion powder (optional)
• Fresh thyme or rosemary, for garnish

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Heat olive oil or butter in a pan over medium heat and sauté the chopped spinach until wilted, about 3-4 minutes.
3. In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and onion powder (if using).
4. In a baking dish, layer the cooked chicken, sautéed spinach, and shredded cheeses.
5. Pour the egg mixture evenly over the chicken and spinach.
6. Bake for 25-30 minutes, or until the eggs are set and the top is golden brown.
7. Let cool for a few minutes before slicing and serving. Garnish with fresh herbs.

This keto chicken and spinach breakfast casserole is a great make-ahead breakfast that can be enjoyed all week long. It’s an ideal choice for those who want a hearty, satisfying meal without having to spend time cooking every morning.

The spinach adds a boost of vitamins and fiber, while the chicken and cheese keep you full and fueled. Whether you enjoy it warm or cold, this casserole is a fantastic way to stick to your keto diet without sacrificing flavor or convenience.

Keto Chicken and Mushroom Omelette

A delicious, savory omelette that is perfect for a low-carb, high-protein breakfast.

With tender chicken and earthy mushrooms, this keto-friendly recipe will keep your energy up and your carb count low. It’s a fantastic option for anyone on the go who still wants to enjoy a satisfying, flavorful breakfast.

Ingredients:

• 1/2 chicken breast (cooked and chopped)
• 2 large eggs
• 1/4 cup mushrooms (sliced)
• 1 tbsp butter or olive oil
• 1/4 cup shredded cheese (cheddar or Swiss works well)
• Salt and pepper, to taste
• Fresh herbs (optional)

Instructions:

1. Heat the butter or olive oil in a skillet over medium heat.
2. Add the sliced mushrooms to the pan and sauté until soft and browned, about 4-5 minutes.
3. Add the cooked chicken to the pan and cook for an additional 2-3 minutes until heated through.
4. In a separate bowl, whisk the eggs with salt and pepper.
5. Pour the egg mixture into the pan, ensuring it covers the mushrooms and chicken evenly.
6. Cook for 2-3 minutes until the edges begin to set, then sprinkle the shredded cheese over the omelette.
7. Fold the omelette in half and cook for another 1-2 minutes, until fully cooked through.
8. Serve immediately, garnished with fresh herbs if desired.

This keto chicken and mushroom omelette is a delicious and filling way to kickstart your morning. The combination of tender chicken, earthy mushrooms, and melted cheese creates a savory, rich flavor that’s perfectly suited for a keto diet.

The eggs provide the necessary protein to keep you feeling full, while the mushrooms add a touch of umami. Whether you’re preparing it for a quick breakfast or a leisurely weekend brunch, this omelette is both versatile and satisfying.

Keto Chicken Bacon Ranch Breakfast Bowl

If you love the flavors of ranch and bacon, this keto chicken bacon ranch breakfast bowl is perfect for you.

It’s a low-carb, protein-packed breakfast that combines the savory goodness of chicken, crispy bacon, and creamy ranch dressing. With eggs to round out the dish, this bowl is a satisfying, filling meal to start your day right.

Ingredients:

• 1 chicken breast (cooked and shredded)
• 2 slices of bacon (cooked and crumbled)
• 2 large eggs
• 2 tbsp ranch dressing (preferably homemade or sugar-free)
• 1/4 cup shredded cheddar cheese
• Salt and pepper, to taste
• Fresh parsley or chives, for garnish

Instructions:

1. Cook the bacon in a skillet until crispy, then crumble it into small pieces.
2. In the same skillet, scramble the eggs until cooked through. Set aside.
3. In a bowl, combine the shredded chicken, crumbled bacon, and scrambled eggs.
4. Drizzle the ranch dressing over the top and toss everything together to combine.
5. Sprinkle shredded cheddar cheese over the mixture and season with salt and pepper to taste.
6. Garnish with fresh herbs like parsley or chives before serving.

This keto chicken bacon ranch breakfast bowl is an indulgent yet keto-friendly start to your day. The creamy ranch dressing pairs beautifully with the savory chicken and crispy bacon, making every bite full of flavor.

It’s a quick and easy breakfast that will keep you satisfied for hours, and the addition of eggs boosts the protein content, making it an excellent choice for those on a low-carb diet. The cheese adds an extra layer of richness, while the herbs provide a touch of freshness. This breakfast bowl is perfect for those craving something comforting and filling.

Keto Chicken and Broccoli Frittata

This keto chicken and broccoli frittata is a one-pan, low-carb meal that’s as easy to make as it is delicious.

Packed with chicken, broccoli, eggs, and cheese, this frittata is high in protein and healthy fats, making it a perfect breakfast to keep you energized throughout the day. The vegetables add fiber and nutrients, while the eggs and cheese provide the richness and protein.

Ingredients:

• 1 chicken breast (cooked and diced)
• 1 cup broccoli florets (steamed)
• 6 large eggs
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1 tbsp olive oil or butter
• 1/2 tsp garlic powder (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil or butter in an ovenproof skillet over medium heat. Add the steamed broccoli and sauté for a couple of minutes to heat through.
3. Add the diced chicken to the skillet and stir to combine with the broccoli.
4. In a bowl, whisk the eggs with salt, pepper, and garlic powder (if using).
5. Pour the egg mixture over the chicken and broccoli in the skillet. Sprinkle the shredded mozzarella and Parmesan cheese over the top.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is set and golden brown on top.
7. Let cool for a few minutes before slicing and serving.

The keto chicken and broccoli frittata is a great make-ahead breakfast that’s both nutritious and filling. The combination of chicken and broccoli provides lean protein and fiber, while the eggs and cheese give the dish a satisfying richness.

It’s a perfect choice for meal prep, and it works well for both breakfast and brunch. This frittata is not only keto-friendly, but it’s also versatile—feel free to add your favorite low-carb vegetables or adjust the seasoning to suit your taste. It’s a great way to get a wholesome, protein-packed start to your day.

Keto Chicken Sausage & Veggie Skillet

This keto chicken sausage and veggie skillet is a flavorful, hearty breakfast that’s both filling and low-carb.

The combination of spicy chicken sausage with vegetables like bell peppers and zucchini adds a perfect balance of protein, fiber, and healthy fats. It’s a one-pan meal that’s quick to make and even easier to clean up!

Ingredients:

• 2 chicken sausages (sliced)
• 1/2 bell pepper (chopped)
• 1/2 zucchini (sliced)
• 1/4 cup onion (chopped)
• 2 large eggs
• 1 tbsp olive oil or butter
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish

Instructions:

1. Heat the olive oil or butter in a skillet over medium heat.
2. Add the sliced chicken sausages and cook until browned and heated through, about 5-6 minutes.
3. Add the chopped bell pepper, zucchini, and onion to the skillet and sauté for another 3-4 minutes, until the vegetables are tender.
4. Push the sausage and veggies to one side of the skillet and crack the eggs into the empty space. Cook until the eggs are set to your liking (scrambled or sunny-side up).
5. Season with salt and pepper, and then stir the sausage and veggies into the eggs.
6. Garnish with fresh herbs like cilantro or parsley before serving.

This keto chicken sausage and veggie skillet is a flavorful, nutrient-dense breakfast that offers the perfect mix of protein, fiber, and healthy fats to fuel your day. The savory chicken sausage pairs wonderfully with the fresh veggies, and the eggs add an extra layer of protein.

This dish is not only satisfying but also quick and easy to prepare, making it ideal for busy mornings. You can customize it with different vegetables or seasonings depending on your preferences. It’s a delicious and versatile keto breakfast that will keep you feeling full and energized.

Keto Chicken & Cheese Stuffed Avocados

These keto chicken and cheese stuffed avocados are the perfect combination of creamy avocado, flavorful chicken, and melted cheese.

This simple yet satisfying breakfast is packed with healthy fats, protein, and low in carbs. It’s a delicious option for those on a keto diet, and it can be customized to fit your taste with your favorite spices or herbs.

Ingredients:

• 1 chicken breast (cooked and shredded)
• 2 ripe avocados
• 1/4 cup shredded cheddar cheese
• 2 tbsp sour cream or Greek yogurt
• 1 tbsp lime juice
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish

Instructions:

1. Cut the avocados in half and remove the pits. Scoop out a little bit of the flesh to make room for the filling, but be careful not to break the skin.
2. In a bowl, combine the shredded chicken, sour cream or Greek yogurt, lime juice, salt, and pepper. Mix well.
3. Stuff the avocado halves with the chicken mixture, pressing it down gently to fill them evenly.
4. Sprinkle the shredded cheddar cheese on top of each stuffed avocado.
5. Place the stuffed avocados under the broiler for 2-3 minutes or until the cheese is melted and bubbly.
6. Garnish with fresh cilantro or parsley before serving.

These keto chicken and cheese stuffed avocados are a great way to enjoy a nutritious and filling breakfast. The creamy avocado serves as a perfect vessel for the savory chicken and melty cheese, providing a balance of healthy fats and protein.

This recipe is not only quick and easy but also incredibly versatile—feel free to add your favorite spices, like paprika or chili flakes, to customize the flavor. Whether enjoyed as a grab-and-go meal or served for a leisurely breakfast, this dish is sure to keep you satisfied and energized.

Keto Chicken & Cauliflower Hash

If you’re craving a hearty breakfast that’s low in carbs but full of flavor, this keto chicken and cauliflower hash is an excellent choice.

The cauliflower takes the place of potatoes, making it a great keto-friendly alternative that still provides a satisfying texture. Paired with chicken and eggs, this dish offers a well-rounded, filling meal to start your day.

Ingredients:

• 1 chicken breast (cooked and diced)
• 1 1/2 cups cauliflower rice (fresh or frozen)
• 1/2 bell pepper (diced)
• 1/4 onion (diced)
• 2 large eggs
• 1 tbsp olive oil or butter
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat the olive oil or butter in a skillet over medium heat.
2. Add the diced onion and bell pepper, cooking for about 3-4 minutes until softened.
3. Add the cauliflower rice and sauté for another 5-6 minutes, stirring occasionally until the cauliflower is tender and slightly browned.
4. Stir in the cooked chicken, seasoning with salt and pepper, and cook for another 2-3 minutes until everything is well combined and heated through.
5. In a separate pan, fry the eggs to your desired doneness (sunny-side-up or scrambled).
6. Top the chicken and cauliflower hash with the fried eggs and garnish with fresh parsley before serving.

The keto chicken and cauliflower hash is a delicious, low-carb alternative to traditional hash dishes. By swapping out potatoes for cauliflower rice, you get a similar texture with far fewer carbs, making it a great choice for those on a keto diet.

The addition of chicken provides lean protein, while the eggs add richness and extra protein. This dish is easy to make and full of flavor, perfect for a satisfying breakfast that will keep you full for hours. Plus, it’s versatile—add your favorite veggies or seasonings to make it your own.

Keto Chicken & Pesto Zoodle Bowl

For a fresh and flavorful keto breakfast, try this keto chicken and pesto zoodle bowl.

Zucchini noodles (or “zoodles”) are a great low-carb substitute for pasta, and when paired with seasoned chicken and a rich pesto sauce, they make for an incredibly satisfying and filling meal. This dish is full of healthy fats, protein, and tons of flavor, making it a perfect choice for a keto-friendly breakfast.

Ingredients:

• 1 chicken breast (cooked and sliced)
• 2 medium zucchinis (spiralized into noodles)
• 1/4 cup pesto (store-bought or homemade)
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese
• Fresh basil, for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, until they soften but still retain some bite.
2. Add the sliced cooked chicken to the skillet and stir to combine with the zoodles.
3. Pour the pesto over the chicken and zoodles, stirring until everything is evenly coated.
4. Season with salt and pepper to taste and cook for another 2 minutes, allowing the pesto to warm through.
5. Transfer to a bowl and sprinkle with grated Parmesan cheese.
6. Garnish with fresh basil leaves before serving.

This keto chicken and pesto zoodle bowl is a fresh and flavorful breakfast that’s both light and filling. The zucchini noodles serve as a perfect low-carb substitute for pasta, while the pesto adds a burst of flavor that complements the chicken beautifully.

With the richness of olive oil, the protein from the chicken, and the healthy fats from the pesto, this dish provides a balanced and satisfying start to your day. It’s quick to prepare, customizable, and perfect for anyone looking to stick to a keto diet without sacrificing taste.

Keto Chicken & Eggplant Parmesan

For a hearty, low-carb breakfast, this keto chicken and eggplant parmesan is a delightful twist on a classic dish.

With crispy, baked chicken and eggplant, topped with marinara sauce and melted cheese, this meal delivers all the delicious flavors you crave while keeping it keto-friendly. It’s the perfect way to enjoy a savory breakfast that’s both comforting and healthy.

Ingredients:

• 1 chicken breast (cooked and sliced into strips)
• 1 small eggplant (sliced into rounds)
• 1/2 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1/2 cup marinara sauce (sugar-free)
• 1/2 cup shredded mozzarella cheese
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Coat the eggplant slices with olive oil, and season them with salt and pepper. Lay them out on a baking sheet and bake for 15-20 minutes until tender and slightly crispy.
3. In a shallow bowl, combine the almond flour and Parmesan cheese. Dip the sliced chicken strips into the mixture, coating them evenly.
4. Heat olive oil in a skillet over medium heat and cook the chicken strips for about 3-4 minutes on each side, until golden brown.
5. In a baking dish, layer the cooked eggplant slices, then top with the chicken strips, marinara sauce, and shredded mozzarella cheese.
6. Bake for an additional 10-15 minutes until the cheese is melted and bubbly.
7. Garnish with fresh basil before serving.

This keto chicken and eggplant parmesan brings all the comforting flavors of a classic Italian dish, but with a low-carb twist. The eggplant provides a rich, tender base while the crispy chicken strips and melted mozzarella add the perfect texture and flavor.

The marinara sauce ties everything together with its tangy goodness, making this dish a filling and satisfying breakfast. It’s a great option for meal prep and can be enjoyed throughout the week. Whether you’re craving a comforting meal or just need a keto-friendly option, this dish is sure to please.

Keto Chicken & Asparagus Breakfast Stir-Fry

This keto chicken and asparagus breakfast stir-fry is a quick, nutritious, and low-carb meal perfect for busy mornings.

The combination of protein-packed chicken and nutrient-dense asparagus creates a savory dish that is both filling and energizing. With the added crunch of the veggies and a savory seasoning, this stir-fry will keep you satisfied until lunch.

Ingredients:

• 1 chicken breast (diced)
• 1 bunch asparagus (cut into 1-inch pieces)
• 1/2 onion (sliced)
• 2 cloves garlic (minced)
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp soy sauce (or coconut aminos for a gluten-free option)
• 1/4 tsp red pepper flakes (optional)
• Fresh parsley, for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced chicken to the pan and cook for 5-6 minutes, stirring occasionally, until the chicken is cooked through.
3. Add the onion and garlic to the skillet and sauté for 2-3 minutes until fragrant.
4. Toss in the asparagus and cook for an additional 4-5 minutes, until the asparagus is tender but still crisp.
5. Season with salt, pepper, soy sauce, and red pepper flakes (if using). Stir to combine.
6. Cook for another 1-2 minutes until everything is well coated and heated through.
7. Garnish with fresh parsley before serving.

This keto chicken and asparagus breakfast stir-fry is a quick and flavorful dish that’s packed with protein, fiber, and healthy fats. The chicken provides a solid protein base, while the asparagus adds crunch and essential vitamins.

The addition of garlic, onion, and soy sauce gives the stir-fry savory depth, making it an exciting and satisfying breakfast option. This recipe is perfect for those who need a filling meal without spending too much time in the kitchen. Plus, it’s easy to customize with other veggies or seasonings to suit your taste.

Keto Chicken & Coconut Flour Pancakes

For a fun and keto-friendly breakfast, these keto chicken and coconut flour pancakes are a must-try!

These pancakes combine the fluffiness of coconut flour with the savory flavor of chicken, creating a unique dish that’s both satisfying and low-carb. Perfect for those mornings when you want something different from the usual eggs and bacon.

Ingredients:

• 1 chicken breast (cooked and shredded)
• 1/2 cup coconut flour
• 4 large eggs
• 1/4 cup almond milk (unsweetened)
• 1 tsp baking powder
• Salt and pepper, to taste
• 1 tbsp butter (for cooking)
• Fresh chives or parsley, for garnish

Instructions:

1. In a mixing bowl, whisk together the coconut flour, eggs, almond milk, baking powder, salt, and pepper until smooth.
2. Stir in the shredded chicken to the pancake batter.
3. Heat a skillet over medium heat and add the butter to coat the pan.
4. Pour a small amount of batter into the skillet to form a pancake. Cook for 2-3 minutes on each side, until golden brown and cooked through.
5. Repeat with the remaining batter.
6. Stack the pancakes and garnish with fresh chives or parsley before serving.

These keto chicken and coconut flour pancakes are a creative twist on a classic breakfast favorite. The coconut flour gives the pancakes a fluffy texture without the carbs, while the shredded chicken adds protein and heartiness to each bite.

The subtle flavors of the pancakes pair well with savory toppings or even a dollop of sour cream or guacamole. Whether you enjoy them as a special breakfast or a weekend brunch, these pancakes are a fun and filling way to start your day without breaking your keto diet. They’re a great option for those who want a savory twist on the usual pancake breakfast!

Keto Chicken & Spinach Breakfast Wrap

If you’re looking for a portable, keto-friendly breakfast that’s both delicious and filling, this keto chicken and spinach breakfast wrap is a perfect choice.

It’s packed with lean chicken, nutrient-rich spinach, and creamy cheese, all wrapped in a low-carb tortilla. This wrap is easy to make and can be enjoyed on the go or as a sit-down meal to start your day right.

Ingredients:

• 1 chicken breast (cooked and sliced)
• 1/2 cup fresh spinach (washed)
• 1/4 cup shredded mozzarella cheese
• 2 large eggs
• 1 low-carb tortilla
• 1 tbsp olive oil or butter
• Salt and pepper, to taste
• Hot sauce (optional)

Instructions:

1. Heat the olive oil or butter in a skillet over medium heat.
2. Add the chicken slices to the skillet and cook for 3-4 minutes until heated through. Remove from the skillet and set aside.
3. In the same skillet, crack the eggs and scramble them until fully cooked. Add salt and pepper to taste.
4. Add the fresh spinach to the eggs and sauté until wilted, about 1-2 minutes.
5. Lay the low-carb tortilla on a flat surface and place the chicken slices in the center.
6. Top with the scrambled eggs and spinach mixture, then sprinkle with shredded mozzarella cheese.
7. Roll up the tortilla to form a wrap, folding in the sides as you go to secure the filling.
8. Optional: drizzle with hot sauce for a little extra flavor before serving.

This keto chicken and spinach breakfast wrap is the perfect combination of protein, healthy fats, and low carbs. The chicken provides a hearty base, while the eggs and spinach give the wrap a nutrient boost. The mozzarella adds richness and flavor, and the low-carb tortilla keeps it keto-friendly.

Whether you’re short on time or simply craving a satisfying, savory breakfast, this wrap is sure to keep you full and energized throughout the morning. It’s a great choice for meal prep as well, so you can enjoy a delicious, low-carb breakfast every day of the week.

Keto Chicken & Avocado Scramble

This keto chicken and avocado scramble is a creamy, protein-packed breakfast that’s perfect for a busy morning.

The addition of avocado not only adds healthy fats but also makes the eggs extra creamy and delicious. With tender chicken and fresh herbs, this scramble is a satisfying way to start your day on a keto diet.

Ingredients:

• 1 chicken breast (cooked and shredded)
• 2 large eggs
• 1/2 avocado (sliced)
• 2 tbsp heavy cream or coconut cream
• 1 tbsp olive oil or butter
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish

Instructions:

1. Heat the olive oil or butter in a skillet over medium heat.
2. Add the shredded chicken to the skillet and cook for 2-3 minutes until heated through.
3. Crack the eggs into a bowl, add heavy cream, salt, and pepper, and whisk until smooth.
4. Pour the egg mixture into the skillet with the chicken, stirring gently to scramble. Cook for 3-4 minutes until the eggs are just set but still soft and creamy.
5. Remove from the heat and gently fold in the sliced avocado.
6. Garnish with fresh cilantro or parsley and serve immediately.

This keto chicken and avocado scramble is a creamy, flavorful breakfast that’s rich in healthy fats and protein. The avocado provides a creamy texture that pairs perfectly with the scrambled eggs, while the shredded chicken adds substance and a savory kick.

The heavy cream helps keep the eggs rich and soft, making each bite feel indulgent. With fresh herbs to garnish, this scramble is not only delicious but also visually appealing. It’s a simple, quick breakfast option that will keep you full and satisfied for hours, and it’s a great way to kickstart your day on a keto diet.

Keto Chicken & Mushroom Breakfast Casserole

This keto chicken and mushroom breakfast casserole is a savory, low-carb dish that’s easy to prepare and perfect for feeding a crowd.

Packed with protein from the chicken and eggs, along with the earthy flavors of mushrooms, this casserole is a filling and nutritious breakfast. It’s also great for meal prep, making it an easy breakfast solution for several days.

Ingredients:

• 2 chicken breasts (cooked and shredded)
• 1 cup mushrooms (sliced)
• 6 large eggs
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup onion (chopped)
• 1 tbsp olive oil or butter
• Salt and pepper, to taste
• Fresh thyme or rosemary (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil or butter in a skillet over medium heat. Add the chopped onion and sliced mushrooms and sauté for 4-5 minutes until the mushrooms are tender and the onions are translucent.
3. In a large bowl, whisk together the eggs and heavy cream. Season with salt and pepper.
4. Add the shredded chicken and sautéed mushrooms and onions to the egg mixture, then stir in the shredded cheddar cheese.
5. Pour the mixture into a greased baking dish and spread evenly.
6. Bake for 25-30 minutes, or until the casserole is set and golden brown on top.
7. Garnish with fresh thyme or rosemary before serving.

This keto chicken and mushroom breakfast casserole is a savory, satisfying dish that’s perfect for meal prepping or feeding a family. The combination of tender chicken, sautéed mushrooms, and creamy eggs makes for a filling breakfast that will keep you energized throughout the day.

The heavy cream and cheese add richness, while the mushrooms bring an earthy depth of flavor. This casserole is an excellent choice for anyone following a keto diet, offering a nutritious, low-carb alternative to traditional breakfast casseroles. It’s simple to prepare, packed with flavor, and makes for a convenient meal that can be enjoyed for several days.

Keto Chicken & Zucchini Fritters

These keto chicken and zucchini fritters are the perfect savory breakfast treat.

Packed with lean protein from chicken and fiber from zucchini, they are low in carbs but full of flavor. These fritters are crispy on the outside, tender on the inside, and make for a great meal prep option or a quick and filling breakfast.

Ingredients:

• 1 chicken breast (cooked and shredded)
• 1 medium zucchini (grated)
• 2 large eggs
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• 2 tbsp olive oil or coconut oil (for frying)

Instructions:

1. Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or paper towels.
2. In a mixing bowl, combine the shredded chicken, grated zucchini, eggs, almond flour, Parmesan cheese, garlic powder, salt, and pepper. Mix everything together until well combined.
3. Heat the olive oil or coconut oil in a skillet over medium heat.
4. Drop spoonfuls of the chicken and zucchini mixture into the skillet, pressing them gently to form fritters.
5. Fry the fritters for 3-4 minutes on each side, or until golden brown and crispy.
6. Remove the fritters from the skillet and drain on a paper towel to remove excess oil.
7. Serve immediately with a dollop of sour cream or your favorite low-carb dipping sauce.

These keto chicken and zucchini fritters are a delicious, crispy alternative to traditional breakfast options. The zucchini adds moisture and a slight sweetness, while the chicken provides lean protein and heartiness. The almond flour and Parmesan cheese create a perfect crispy exterior, making these fritters both filling and satisfying.

They’re easy to make, great for meal prepping, and can be enjoyed as a snack or a full breakfast. Pair them with a keto-friendly sauce or dip, and you’ve got yourself a delicious, low-carb meal that will keep you full all morning long.

Keto Chicken & Broccoli Quiche

This keto chicken and broccoli quiche is a savory, low-carb breakfast that’s full of flavor and perfect for meal prep.

With a crispy almond flour crust, a creamy filling of eggs, chicken, and broccoli, and a generous amount of cheese, this quiche is satisfying and nutrient-dense. It’s the perfect breakfast for those who enjoy a more substantial meal to start their day.

Ingredients:

• 1 chicken breast (cooked and shredded)
• 1 cup broccoli florets (steamed or blanched)
• 6 large eggs
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup onion (chopped)
• 1/4 cup almond flour (for the crust)
• 2 tbsp butter (for greasing)
• Salt and pepper, to taste
• Fresh parsley or chives, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Grease a pie dish or quiche pan with butter.
3. To make the crust, mix the almond flour with a pinch of salt and press it into the bottom of the pan. Bake for 5-7 minutes until it begins to set and turn golden.
4. While the crust is baking, sauté the chopped onion in a little butter or olive oil until softened, about 3 minutes.
5. In a large bowl, whisk together the eggs, heavy cream, salt, and pepper.
6. Add the shredded chicken, steamed broccoli, sautéed onions, and shredded cheddar cheese into the egg mixture. Stir to combine.
7. Pour the mixture into the partially baked almond flour crust.
8. Bake the quiche for 25-30 minutes, or until the center is set and golden brown on top.
9. Let the quiche cool for a few minutes before slicing.
10. Garnish with fresh parsley or chives and serve warm.

This keto chicken and broccoli quiche is a flavorful, filling breakfast that combines the richness of eggs and cream with the savory taste of chicken and broccoli. The almond flour crust is a great low-carb alternative to traditional quiche crusts, and the combination of chicken, cheese, and vegetables makes this dish both satisfying and nutrient-dense.

It’s a fantastic make-ahead option, perfect for meal prepping or feeding a family. Whether you enjoy it hot or cold, this quiche is sure to become a go-to breakfast option for your keto meal plan.

Keto Chicken & Bacon Breakfast Salad

This keto chicken and bacon breakfast salad is a fresh, savory, and satisfying way to start your day.

Packed with protein from the chicken and bacon, healthy fats from avocado, and a variety of vegetables, this salad is not only delicious but also incredibly nutritious. With a tangy dressing to bring everything together, it’s a refreshing breakfast option that’s low in carbs and high in flavor.

Ingredients:

• 1 chicken breast (cooked and sliced)
• 2 slices of bacon (cooked and crumbled)
• 1 avocado (sliced)
• 1 cup mixed greens (spinach, arugula, or lettuce)
• 1/2 cucumber (sliced)
• 1/4 red onion (thinly sliced)
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• Salt and pepper, to taste
• 1 tbsp Dijon mustard (optional)

Instructions:

1. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard (if using), salt, and pepper to make the dressing.
2. In a large salad bowl, combine the mixed greens, cucumber, red onion, avocado slices, and crumbled bacon.
3. Add the sliced chicken on top of the salad.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately, or refrigerate for a few minutes to chill before serving.

This keto chicken and bacon breakfast salad is the perfect combination of fresh veggies, protein-packed chicken, and crispy bacon. The creamy avocado adds healthy fats, while the tangy dressing ties everything together beautifully.

It’s a refreshing and light breakfast option that won’t leave you feeling sluggish but will keep you full and energized throughout the morning. Whether you’re looking for a quick and healthy meal or a satisfying salad for a warm day, this breakfast salad is a great keto-friendly choice that’s easy to make and bursting with flavor.

Keto Chicken & Cauliflower Rice Breakfast Bowl

This keto chicken and cauliflower rice breakfast bowl is a hearty and satisfying way to start your day.

Packed with protein from chicken, fiber from cauliflower, and healthy fats, it’s the perfect low-carb breakfast option. The combination of seasoned chicken and tender cauliflower rice creates a deliciously filling meal that will keep you full and energized.

Ingredients:

• 1 chicken breast (cooked and shredded)
• 1 1/2 cups cauliflower rice (fresh or frozen)
• 1 tbsp olive oil or butter
• 1/4 cup diced bell peppers
• 1/4 cup diced onions
• 1/4 cup shredded cheddar cheese
• 2 large eggs
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat the olive oil or butter in a skillet over medium heat.
2. Add the diced bell peppers and onions, and sauté for 3-4 minutes until softened.
3. Add the cauliflower rice to the skillet, and cook for 5-6 minutes until tender and lightly browned. Season with salt and pepper to taste.
4. In a separate pan, cook the eggs to your liking (scrambled, fried, or poached).
5. To assemble the bowl, place the cauliflower rice mixture at the bottom. Top with shredded chicken, cooked eggs, and a sprinkle of shredded cheddar cheese.
6. Garnish with fresh cilantro and serve immediately.

This keto chicken and cauliflower rice breakfast bowl is a low-carb, nutrient-dense meal that’s perfect for those following a keto diet. The cauliflower rice mimics the texture of regular rice while keeping the carb count low, and the chicken provides a solid protein base.

The eggs and cheese add richness, while the sautéed bell peppers and onions bring flavor and color to the dish. This bowl is filling, customizable, and can easily be adjusted with your favorite veggies or seasonings. It’s a perfect make-ahead breakfast or an easy option to enjoy on a busy morning.

Keto Chicken & Avocado Omelette

This keto chicken and avocado omelette is a quick and delicious breakfast that’s full of healthy fats and protein.

With tender chicken, creamy avocado, and eggs, it’s the perfect way to fuel your body for the day. This dish is simple to prepare and incredibly satisfying, making it an excellent choice for a keto-friendly breakfast.

Ingredients:

• 1 chicken breast (cooked and shredded)
• 3 large eggs
• 1/2 avocado (sliced)
• 2 tbsp butter or olive oil
• Salt and pepper, to taste
• 1/4 cup shredded cheese (optional, cheddar or mozzarella)
• Fresh herbs (optional, such as cilantro or chives)

Instructions:

1. Heat 1 tablespoon of butter or olive oil in a skillet over medium heat.
2. In a bowl, whisk the eggs with salt and pepper until well combined.
3. Pour the eggs into the skillet, swirling the pan to evenly distribute the eggs.
4. Let the eggs cook for 1-2 minutes until the edges begin to set.
5. Add the shredded chicken, sliced avocado, and cheese (if using) to one half of the omelette.
6. Carefully fold the omelette in half and cook for another 1-2 minutes, until the eggs are fully set and the cheese is melted.
7. Remove from the skillet and garnish with fresh herbs before serving.

This keto chicken and avocado omelette is a simple yet satisfying breakfast that’s packed with protein, healthy fats, and essential nutrients. The creamy avocado complements the savory chicken, while the eggs provide a fluffy and rich base.

The optional cheese adds an extra layer of indulgence, making this omelette a filling and delicious meal to start your day. It’s a quick and easy recipe that can be made in just a few minutes, making it a great option for busy mornings or when you want a low-carb breakfast that’s both tasty and nourishing.

Keto Chicken & Cucumber Breakfast Salad

This keto chicken and cucumber breakfast salad is a refreshing, low-carb meal that’s full of crisp veggies, lean protein, and healthy fats.

It’s a great option for anyone who wants a light yet filling breakfast without the heaviness of traditional options. The chicken pairs perfectly with the cool cucumber and tangy dressing, making for a satisfying salad that will keep you energized throughout the morning.

Ingredients:

• 1 chicken breast (cooked and sliced)
• 1 cucumber (sliced)
• 1/2 avocado (sliced)
• 1/4 cup red onion (thinly sliced)
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• Salt and pepper, to taste
• 1 tbsp fresh dill (optional)
• A few cherry tomatoes (optional)

Instructions:

1. In a large salad bowl, combine the sliced cucumber, avocado, red onion, and cherry tomatoes (if using).
2. Add the sliced chicken breast to the salad.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper to create the dressing.
4. Pour the dressing over the salad and toss gently to combine.
5. Garnish with fresh dill, if desired, and serve immediately.

This keto chicken and cucumber breakfast salad is a light and refreshing meal that’s perfect for a warm morning or when you need something quick and easy. The combination of tender chicken, creamy avocado, and crisp cucumber creates a satisfying texture, while the tangy dressing brings everything together.

The fresh dill adds a burst of flavor, and the optional cherry tomatoes provide a pop of color. This salad is low in carbs, packed with healthy fats and protein, and can be customized with other veggies or herbs to suit your taste. It’s a perfect choice for anyone looking for a refreshing and nourishing keto breakfast.

Keto Chicken & Tomato Breakfast Skillet

This keto chicken and tomato breakfast skillet is a vibrant and savory way to start your day.

The combination of tender chicken, fresh tomatoes, and eggs creates a filling and low-carb breakfast that’s full of flavor. It’s easy to make in one skillet, making cleanup quick and simple.

Ingredients:

• 1 chicken breast (cooked and diced)
• 1 cup cherry tomatoes (halved)
• 2 large eggs
• 1 tbsp olive oil or butter
• 1/4 cup shredded mozzarella cheese
• Salt and pepper, to taste
• Fresh basil (optional, for garnish)

Instructions:

1. Heat the olive oil or butter in a skillet over medium heat.
2. Add the diced chicken and cook for 3-4 minutes until heated through.
3. Add the cherry tomatoes to the skillet and cook for 2-3 minutes until they soften and release their juices.
4. Crack the eggs into the skillet, spacing them evenly among the chicken and tomatoes.
5. Sprinkle the shredded mozzarella cheese over the eggs and cover the skillet with a lid.
6. Cook for 3-4 minutes or until the eggs are set but the yolks remain runny, or cook longer if you prefer well-done eggs.
7. Season with salt and pepper to taste and garnish with fresh basil before serving.

This keto chicken and tomato breakfast skillet is a fresh and savory dish that offers a satisfying start to your day. The juicy tomatoes complement the savory chicken, and the melted mozzarella cheese adds a creamy texture that enhances the flavor.

The eggs provide a rich and filling base, making this dish both nutritious and satisfying. It’s perfect for those who enjoy a simple, one-pan breakfast that’s easy to make and delicious to eat. Whether you prefer your eggs runny or well-cooked, this dish is a great way to fuel your morning without sacrificing taste or texture.

Keto Chicken & Cheese Stuffed Bell Peppers

These keto chicken and cheese stuffed bell peppers are a delicious and filling breakfast option.

The bell peppers act as a perfect vessel for a savory filling made of shredded chicken, cheese, and herbs. They’re low in carbs and high in flavor, making them a great choice for anyone on a keto diet.

Ingredients:

• 2 large bell peppers (any color)
• 1 chicken breast (cooked and shredded)
• 1/2 cup shredded cheddar cheese
• 1/4 cup cream cheese (softened)
• 1 tbsp fresh parsley (chopped)
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• Olive oil (for drizzling)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the bell peppers in half lengthwise and remove the seeds and membranes.
3. In a mixing bowl, combine the shredded chicken, cheddar cheese, cream cheese, parsley, garlic powder, salt, and pepper. Mix until the ingredients are well incorporated.
4. Stuff each bell pepper half with the chicken and cheese mixture, packing it tightly.
5. Place the stuffed peppers in a baking dish and drizzle with olive oil.
6. Bake for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
7. Serve hot, garnished with additional fresh parsley if desired.

These keto chicken and cheese stuffed bell peppers are a tasty, low-carb alternative to traditional breakfast casseroles. The bell peppers provide a light and slightly sweet crunch, while the cheesy chicken filling is rich, savory, and satisfying.

The cream cheese adds a creamy texture that enhances the flavor of the dish, and the parsley gives it a fresh, herby finish. This recipe is a great way to enjoy a filling and flavorful breakfast that’s easy to prepare and perfect for meal prepping. You can also customize the stuffing with your favorite herbs or cheeses for added variety.

Keto Chicken & Asparagus Breakfast Stir-Fry

This keto chicken and asparagus breakfast stir-fry is a quick and healthy breakfast that combines lean protein and vegetables in a savory, flavorful dish.

The tender chicken and asparagus are sautéed together with garlic and a touch of soy sauce, creating a satisfying and low-carb meal to jumpstart your day.

Ingredients:

• 1 chicken breast (sliced into thin strips)
• 1 cup asparagus (cut into 1-inch pieces)
• 2 large eggs
• 1 tbsp olive oil or butter
• 2 cloves garlic (minced)
• 1 tbsp soy sauce (or tamari for gluten-free)
• Salt and pepper, to taste
• Red pepper flakes (optional, for heat)
• Fresh parsley, for garnish

Instructions:

1. Heat the olive oil or butter in a large skillet over medium heat.
2. Add the sliced chicken strips and cook for 4-5 minutes, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the minced garlic and asparagus pieces. Sauté for 3-4 minutes until the asparagus is tender but still crisp.
4. Push the asparagus to one side of the skillet and crack the eggs into the other side. Scramble the eggs and cook until just set.
5. Add the cooked chicken back to the skillet and drizzle with soy sauce. Stir everything together to combine, seasoning with salt, pepper, and red pepper flakes (if using).
6. Garnish with fresh parsley and serve immediately.

This keto chicken and asparagus breakfast stir-fry is a light yet satisfying meal that’s perfect for a quick and healthy breakfast. The chicken provides lean protein, while the asparagus adds a crisp texture and a nutrient boost.

The soy sauce adds a savory umami flavor, and the scrambled eggs tie everything together. It’s a flavorful and low-carb breakfast that’s easy to make, and you can customize it with other veggies or seasonings as you prefer. This stir-fry is perfect for anyone looking to enjoy a quick, keto-friendly meal that’s both delicious and nutritious.