50+ Delicious Low-Carb Breakfast Recipesfor Healthy Mornings

Starting your day with a low-carb breakfast is a great way to fuel your body, stabilize blood sugar, and support your overall health and wellness.

Whether you’re following a low-carb, keto, or paleo diet, or simply looking to make healthier choices, the first meal of the day plays a crucial role in setting the tone for your energy levels and metabolism.

The key to a satisfying low-carb breakfast is finding recipes that are both delicious and nutritious, providing you with the right balance of protein, healthy fats, and fiber while keeping carbs to a minimum.

In this blog article, we’ve curated a collection of 50+ low-carb breakfast recipes that are perfect for anyone seeking quick, easy, and flavorful ways to enjoy breakfast without the guilt.

From savory egg dishes and veggie-packed scrambles to creamy chia puddings and baked treats, you’ll find a variety of recipes that will help you maintain your low-carb lifestyle and enjoy every bite.

Whether you prefer something hearty, light, or on-the-go, these breakfast ideas are sure to satisfy your cravings and keep you energized all morning long.

50+ Delicious Low-Carb Breakfast Recipesfor Healthy Mornings

A low-carb breakfast is an excellent way to jump-start your day and support your nutritional goals. With the variety of recipes available, it’s easier than ever to enjoy a wide range of flavors and textures, all while staying within your low-carb limits.

Whether you’re in the mood for a hearty scramble, a light smoothie, or a filling chia pudding, the possibilities are endless.

By incorporating these 50+ low-carb breakfast recipes into your routine, you can enjoy delicious, satisfying meals that help maintain energy levels, curb hunger, and support your overall health.

So, the next time you’re in search of a healthy breakfast, turn to these tasty ideas that will keep you on track and motivated throughout the day.

Keto Avocado & Bacon Egg Cups

Start your day with a keto-friendly, high-fat breakfast that is both satisfying and full of nutrients. These avocado and bacon egg cups combine healthy fats from avocado with protein from eggs and bacon, creating the perfect low-carb, low-calorie meal to fuel your morning. They’re easy to prepare and packed with flavor, making them ideal for anyone on a ketogenic or low-carb diet.

Ingredients:

• 2 large ripe avocados
• 4 slices of cooked bacon
• 4 large eggs
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the avocados in half and remove the pit. Scoop out a bit of the flesh to create space for the egg.
3. Place the avocado halves in a baking dish, ensuring they sit flat to avoid tipping.
4. Line each avocado half with a slice of cooked bacon.
5. Crack an egg into each avocado half. Be careful not to break the yolk.
6. Season with salt and pepper, then bake for 15-20 minutes or until the egg whites are set but the yolk remains soft.
7. Remove from the oven and garnish with freshly chopped parsley, if desired. Serve warm.

These keto avocado and bacon egg cups are a perfect breakfast option for anyone following a low-carb lifestyle. The combination of creamy avocado, savory bacon, and rich eggs makes for a filling and delicious meal that will keep you satisfied until your next meal. Plus, it’s a quick and easy dish to prepare, making it ideal for busy mornings when you still want a nutritious start to your day.

Cauliflower & Cheese Scramble

If you’re craving a comforting and hearty breakfast without the carbs, this cauliflower and cheese scramble will hit the spot. This recipe uses cauliflower rice as a substitute for traditional potatoes or grains, keeping it low-carb while adding texture and flavor. Combined with eggs and melted cheese, it’s a nutritious breakfast that’s both satisfying and delicious.

Ingredients:

• 1 cup cauliflower rice (fresh or frozen)
• 2 large eggs
• 1/4 cup shredded cheddar cheese
• 2 tbsp butter or olive oil
• Salt and pepper to taste
• 1 tbsp chopped chives (optional)

Instructions:

1. Heat butter or olive oil in a skillet over medium heat.
2. Add cauliflower rice to the skillet and sauté for 3-4 minutes, until it softens and begins to turn golden.
3. Crack the eggs into the skillet with the cauliflower rice, and scramble everything together.
4. Once the eggs are nearly cooked through, stir in the shredded cheddar cheese. Cook for another 1-2 minutes, allowing the cheese to melt and the eggs to fully set.
5. Season with salt and pepper, and garnish with chopped chives if desired. Serve hot.

This cauliflower and cheese scramble is a fantastic way to enjoy a traditional breakfast classic with a low-carb twist. The cauliflower rice adds a satisfying texture, while the eggs and cheese provide a rich and creamy flavor that feels indulgent but won’t derail your low-carb goals. This dish is perfect for anyone looking to enjoy a comforting, protein-packed meal without the extra carbs.

Spinach & Feta Omelette

Packed with fiber, protein, and healthy fats, this spinach and feta omelette is a low-carb breakfast that delivers both flavor and nutrition. The creamy feta cheese perfectly complements the sautéed spinach, making for a light but filling meal that is ideal for those on a low-carb or keto diet. It’s a versatile breakfast that can easily be customized with different veggies or proteins.

Ingredients:

• 3 large eggs
• 1/2 cup fresh spinach, chopped
• 1/4 cup feta cheese, crumbled
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: chopped onions, tomatoes, or mushrooms

Instructions:

1. Heat the olive oil in a non-stick skillet over medium heat.
2. Add the chopped spinach to the pan and sauté for 2-3 minutes until it wilts down.
3. While the spinach is cooking, whisk the eggs in a bowl and season with salt and pepper.
4. Pour the egg mixture over the spinach in the skillet, swirling to cover the spinach evenly.
5. Sprinkle crumbled feta cheese on top of the eggs and cook for another 2-3 minutes until the eggs are set.
6. Once the omelette is fully cooked, fold it in half and serve hot.

The spinach and feta omelette is a perfect low-carb breakfast for those seeking something quick, healthy, and satisfying. Packed with protein from the eggs and healthy fats from the feta and olive oil, this dish offers a perfect balance of flavors and nutrients. It’s a simple, versatile recipe that can be adapted to fit your taste, making it an excellent choice for anyone on a low-carb or keto diet. Plus, it’s quick and easy, ideal for busy mornings when you need a nutritious meal fast.

Zucchini Noodles with Scrambled Eggs

Looking for a light yet filling breakfast that’s low in carbs and high in nutrients? This zucchini noodles with scrambled eggs dish is your solution. By using zucchini noodles (zoodles) instead of traditional pasta, you get a fresh, vegetable-packed breakfast that’s low-carb and loaded with vitamins. The scrambled eggs add a protein punch to this savory breakfast, making it a balanced and delicious choice for any low-carb eater.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 3 large eggs
• 1 tbsp olive oil or butter
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Heat olive oil or butter in a skillet over medium heat.
2. Add the zucchini noodles to the skillet and sauté for 2-3 minutes until tender but still firm. Season with a pinch of salt and pepper.
3. While the zucchini cooks, whisk the eggs in a bowl, then pour them into the skillet with the zucchini noodles. Stir gently to scramble.
4. Cook until the eggs are fully scrambled and set, then stir in the grated Parmesan cheese until melted and combined.
5. Remove from heat and garnish with fresh basil, if desired. Serve warm.

This zucchini noodles with scrambled eggs recipe is the perfect way to enjoy a low-carb breakfast without sacrificing flavor or satisfaction. The zucchini noodles provide a healthy base, while the eggs offer a protein boost to keep you full. The Parmesan cheese adds a rich, savory element that ties the dish together. Quick, easy, and full of fresh ingredients, this dish is ideal for anyone looking for a nutritious start to their day.

Chia Seed Pudding with Almond Butter

This chia seed pudding with almond butter is a fantastic, no-cook, low-carb breakfast option that’s perfect for busy mornings. Chia seeds are packed with fiber, omega-3 fatty acids, and protein, making them an excellent choice for a filling breakfast. Paired with almond butter, which adds healthy fats and flavor, this pudding is a creamy, satisfying treat that’s also great for meal prepping.

Ingredients:

• 3 tbsp chia seeds
• 1/2 cup unsweetened almond milk
• 1 tbsp almond butter
• 1 tsp vanilla extract
• Stevia or your preferred low-carb sweetener to taste
• A handful of berries for topping (optional)

Instructions:

1. In a bowl or jar, combine chia seeds, almond milk, almond butter, vanilla extract, and sweetener.
2. Stir well to combine, making sure the almond butter is evenly distributed.
3. Cover and refrigerate for at least 2-3 hours or overnight until the pudding thickens and the chia seeds absorb the liquid.
4. Before serving, stir the pudding to break up any clumps, and top with fresh berries, if desired.

This chia seed pudding with almond butter is a quick, no-fuss breakfast that’s both nourishing and satisfying. The chia seeds provide a great source of fiber, helping to keep you full throughout the morning, while the almond butter adds a creamy texture and richness. With the option to prepare it the night before, it’s a perfect option for busy mornings when you want something nutritious and low-carb. This pudding is not only delicious but also customizable, allowing you to switch up toppings or sweeteners to suit your taste.

Cloud Bread Breakfast Sandwich

Cloud bread is a popular low-carb, gluten-free bread substitute made with eggs and cream cheese, and it’s the perfect base for a breakfast sandwich. This cloud bread breakfast sandwich combines fluffy, airy cloud bread with your favorite breakfast fillings, like eggs, cheese, and bacon, for a satisfying, low-carb breakfast. It’s light, versatile, and a great alternative to traditional bread.

Ingredients:

• 3 large eggs
• 3 oz cream cheese, softened
• 1/4 tsp cream of tartar
• 1/4 tsp baking powder
• 2 slices cooked bacon
• 1 scrambled egg
• 1 slice cheddar cheese

Instructions:

1. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. Separate the egg whites from the yolks. In a bowl, beat the egg whites with cream of tartar until stiff peaks form.
3. In another bowl, mix the egg yolks with cream cheese and baking powder until smooth.
4. Gently fold the egg yolk mixture into the beaten egg whites, being careful not to deflate the egg whites.
5. Spoon the mixture onto the prepared baking sheet to form 4 even rounds.
6. Bake for 25-30 minutes until the cloud bread is golden brown and firm to the touch. Allow it to cool slightly.
7. To assemble, layer two pieces of cloud bread with scrambled egg, bacon, and cheese, and serve.

The cloud bread breakfast sandwich is an ingenious way to enjoy a low-carb, breakfast sandwich that doesn’t rely on traditional bread. Cloud bread is light and fluffy, and when combined with scrambled eggs, crispy bacon, and melted cheese, it creates a satisfying, savory meal. This breakfast is perfect for anyone following a low-carb, keto, or gluten-free diet who misses the convenience of a breakfast sandwich. The cloud bread is easy to make and can be prepped in advance, allowing you to enjoy a filling, nutritious breakfast with minimal effort.

Eggplant & Ricotta Frittata

This eggplant and ricotta frittata is a flavorful, low-carb alternative to traditional egg dishes. Packed with vegetables, protein, and healthy fats, it’s a perfect breakfast for anyone looking to maintain a low-carb lifestyle. The richness of ricotta adds a creamy texture, while the eggplant provides a savory base, making it a satisfying and filling dish that’s perfect for any meal of the day.

Ingredients:

• 1 medium eggplant, diced
• 4 large eggs
• 1/4 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp fresh basil, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat. Add the diced eggplant and cook for 5-7 minutes, stirring occasionally, until tender and lightly browned.
3. In a bowl, whisk the eggs and season with salt and pepper. Stir in the ricotta cheese and shredded mozzarella.
4. Once the eggplant is cooked, pour the egg mixture over the vegetables in the skillet. Let it cook for 3-4 minutes until the edges begin to set.
5. Transfer the skillet to the preheated oven and bake for 10-12 minutes until the eggs are fully set and lightly golden on top.
6. Remove from the oven and let it cool slightly before serving. Garnish with fresh basil, if desired.

This eggplant and ricotta frittata is a wonderful low-carb, veggie-packed breakfast option that’s both flavorful and filling. The combination of eggplant’s savory depth and the creamy ricotta creates a satisfying texture and taste. This dish is not only great for breakfast but also works well as a brunch or dinner option. With its easy preparation and delicious results, it’s sure to become a favorite in your low-carb recipe rotation.

Bacon-Wrapped Asparagus with Poached Eggs

Bacon-wrapped asparagus with poached eggs is an elegant, low-carb breakfast dish that combines rich flavors and satisfying textures. The crispy bacon complements the tender asparagus, while the perfectly poached egg adds a velvety richness. This dish is both hearty and nutritious, packed with protein and healthy fats, making it a great way to kickstart your day on a low-carb diet.

Ingredients:

• 6 asparagus spears, trimmed
• 3 slices of bacon
• 2 large eggs
• Salt and pepper to taste
• Fresh chives for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Wrap each asparagus spear with a slice of bacon, ensuring the bacon is snugly secured around the vegetable.
3. Place the bacon-wrapped asparagus on a baking sheet and bake for 15-20 minutes, or until the bacon is crispy and the asparagus is tender.
4. While the asparagus cooks, bring a pot of water to a simmer. Add a splash of vinegar to help the eggs hold their shape.
5. Crack the eggs one at a time into a small bowl and gently slide them into the simmering water. Poach the eggs for 3-4 minutes, until the whites are set and the yolks are still runny.
6. Once the bacon-wrapped asparagus is done, remove from the oven and place on a plate. Top with poached eggs, season with salt and pepper, and garnish with fresh chives if desired.

Bacon-wrapped asparagus with poached eggs is a luxurious yet low-carb breakfast that’s full of flavor and nutrition. The bacon adds a savory crunch, while the asparagus provides a satisfying, fresh crunch, balanced by the silky richness of the poached eggs. This dish is not only visually appealing but also incredibly filling, making it perfect for those on a low-carb or keto diet. Whether for a weekend brunch or a special weekday meal, it’s a delightful way to start your day.

Smoked Salmon & Avocado Salad

A fresh and light breakfast that’s bursting with flavor, the smoked salmon and avocado salad is a simple yet satisfying low-carb option. Rich in healthy fats from avocado and smoked salmon, this salad offers a perfect balance of protein and nutrients. It’s quick to prepare, making it an excellent choice for busy mornings or as a brunch dish. Plus, it’s naturally gluten-free and low in carbs, ideal for anyone seeking a nutrient-dense breakfast.

Ingredients:

• 4 oz smoked salmon
• 1 ripe avocado, sliced
• 2 cups mixed greens (such as arugula or spinach)
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1 tbsp capers (optional)
• Fresh dill for garnish (optional)

Instructions:

1. Arrange the mixed greens on a plate as the base for your salad.
2. Place the sliced avocado and smoked salmon on top of the greens.
3. Drizzle with olive oil and lemon juice, and season with salt and pepper.
4. Garnish with capers and fresh dill, if using, for added flavor.
5. Serve immediately.

This smoked salmon and avocado salad is the epitome of a low-carb, nutrient-dense breakfast. The combination of creamy avocado, flavorful smoked salmon, and fresh greens makes for a deliciously satisfying dish that won’t leave you hungry. The healthy fats and proteins in this salad help keep you full and energized throughout the morning. Whether you’re looking for a light meal or a quick breakfast that’s packed with healthy fats, this salad is an excellent choice.

Cauliflower Hash Browns with Eggs

Cauliflower hash browns with eggs are a fantastic low-carb alternative to traditional hash browns. Made with finely grated cauliflower instead of potatoes, these hash browns are light yet crispy, and they pair perfectly with eggs for a nutritious, filling breakfast. The combination of savory cauliflower with the richness of eggs creates a hearty dish that’s perfect for anyone following a low-carb or keto lifestyle.

Ingredients:

• 1 small head of cauliflower, grated
• 1 egg, beaten
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil or butter
• Salt and pepper to taste
• 2 large eggs (for serving)
• Fresh parsley for garnish (optional)

Instructions:

1. Grate the cauliflower using a box grater or food processor until it resembles rice-sized pieces. Place the cauliflower in a clean kitchen towel and squeeze out any excess moisture.
2. In a bowl, combine the grated cauliflower, beaten egg, Parmesan cheese, salt, and pepper.
3. Heat olive oil or butter in a skillet over medium heat. Once hot, spoon the cauliflower mixture into the pan, forming small patties.
4. Cook the hash browns for 3-4 minutes on each side, or until golden brown and crispy. Remove from the skillet and set aside.
5. In the same skillet, crack the two eggs and cook to your liking (sunny-side-up, poached, or scrambled).
6. Serve the cauliflower hash browns topped with the cooked eggs. Garnish with fresh parsley, if desired.

Cauliflower hash browns with eggs are a flavorful, low-carb option that brings together crispy, savory cauliflower and protein-packed eggs. These hash browns are light and easy to make but still satisfy your breakfast cravings. They’re a great choice for anyone seeking a filling, nutritious meal that’s also gluten-free and keto-friendly. This breakfast provides a healthy balance of fiber, protein, and healthy fats to start your day off right.

Greek Yogurt & Berry Parfait

A Greek yogurt and berry parfait is a refreshing, low-carb breakfast that’s as simple as it is delicious. The creamy Greek yogurt provides a good source of protein and probiotics, while the fresh berries add a burst of antioxidants and natural sweetness. With a touch of low-carb sweetener and optional nuts or seeds for crunch, this parfait is a perfect start to your day, offering a balanced mix of macronutrients.

Ingredients:

• 1/2 cup plain Greek yogurt (unsweetened)
• 1/4 cup fresh mixed berries (such as raspberries, blueberries, or strawberries)
• 1 tsp chia seeds (optional)
• 1 tbsp unsweetened coconut flakes (optional)
• Stevia or your preferred low-carb sweetener (optional)

Instructions:

1. In a small bowl or parfait glass, layer 1/4 cup of Greek yogurt at the bottom.
2. Top with a few tablespoons of mixed berries.
3. Repeat the layering with the remaining yogurt and berries.
4. Sprinkle chia seeds and coconut flakes on top for added texture, if using.
5. Drizzle with a small amount of low-carb sweetener, if desired, to add extra sweetness without the carbs.
6. Serve immediately, or refrigerate for later.

The Greek yogurt and berry parfait is a light and nourishing breakfast that’s easy to customize. With its creamy texture from the Greek yogurt and the sweet burst of berries, this parfait provides a satisfying balance of protein, healthy fats, and antioxidants. It’s perfect for anyone on a low-carb or keto diet who wants a quick, yet filling breakfast. This recipe is also versatile, as you can swap in different fruits or toppings to suit your preferences, making it a delightful option for any day of the week.

Avocado & Turkey Bacon Lettuce Wraps

Avocado and turkey bacon lettuce wraps are a quick, low-carb breakfast that’s both refreshing and satisfying. The creamy avocado pairs beautifully with the crispy turkey bacon, and when wrapped in crunchy lettuce, it creates a perfect bite-sized meal that’s full of flavor. This recipe is rich in healthy fats, protein, and fiber, making it an ideal choice for anyone looking for a low-carb, high-nutrient start to the day.

Ingredients:

• 4 large lettuce leaves (such as Romaine or Butter lettuce)
• 2 slices turkey bacon
• 1/2 ripe avocado, sliced
• 1/4 cup shredded cheese (optional)
• Salt and pepper to taste
• Fresh lemon juice (optional)

Instructions:

1. Cook the turkey bacon in a skillet over medium heat until crispy. Remove from the pan and set aside on a paper towel to drain excess fat.
2. Wash and pat dry the lettuce leaves. Lay them flat on a plate.
3. Slice the avocado and place a few slices in the center of each lettuce leaf.
4. Break the turkey bacon into smaller pieces and layer them over the avocado slices.
5. If desired, sprinkle a small amount of shredded cheese on top and season with salt and pepper.
6. Drizzle with a little fresh lemon juice for a burst of freshness.
7. Roll the lettuce leaves into wraps and serve immediately.

These avocado and turkey bacon lettuce wraps are the ultimate low-carb breakfast that’s easy to prepare and packed with flavor. The creamy avocado and crispy turkey bacon make a perfect contrast in textures, while the lettuce provides a refreshing crunch. With the added benefits of healthy fats, protein, and fiber, these wraps offer a nutritious breakfast that will keep you satisfied throughout the morning. This recipe is quick, portable, and great for meal prep, making it an excellent option for busy mornings or a healthy snack throughout the day.

Zucchini & Cheese Scramble

This zucchini and cheese scramble is a light yet satisfying low-carb breakfast that combines eggs with sautéed zucchini and a generous amount of melted cheese. The zucchini provides a fresh, savory base while the cheese adds creaminess and flavor. Packed with protein from the eggs and healthy fats from the cheese, this scramble is perfect for anyone looking for a quick, nutritious, and low-carb meal to start the day.

Ingredients:

• 1 medium zucchini, diced
• 3 large eggs
• 1/4 cup shredded cheddar or mozzarella cheese
• 1 tbsp olive oil or butter
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Instructions:

1. Heat the olive oil or butter in a skillet over medium heat.
2. Add the diced zucchini and sauté for about 5 minutes, or until tender and slightly golden.
3. In a bowl, whisk the eggs with salt and pepper.
4. Pour the beaten eggs over the sautéed zucchini and cook, stirring occasionally, until the eggs are scrambled and cooked through, about 3-4 minutes.
5. Add the shredded cheese and stir until melted and evenly distributed.
6. Garnish with fresh herbs if desired and serve immediately.

The zucchini and cheese scramble is a simple yet flavorful breakfast that’s both low in carbs and high in nutrients. The zucchini adds a refreshing crunch, while the cheese brings in richness and depth of flavor. This dish is packed with protein, fiber, and healthy fats, making it an excellent choice for anyone following a low-carb or keto diet. It’s quick to prepare, customizable with different types of cheese or herbs, and sure to satisfy your morning hunger.

Chia Pudding with Almonds & Berries

Chia pudding with almonds and berries is an easy-to-make, low-carb breakfast that’s perfect for meal prepping. The chia seeds absorb liquid overnight, forming a thick, pudding-like texture that’s rich in fiber and omega-3 fatty acids. Paired with fresh berries and crunchy almonds, this dish offers a satisfying mix of textures and flavors. It’s also high in protein and healthy fats, making it a great breakfast choice for anyone looking for a nutritious and filling start to their day.

Ingredients:

• 3 tbsp chia seeds
• 1/2 cup unsweetened almond milk (or any low-carb milk alternative)
• 1/4 tsp vanilla extract
• 1-2 tsp low-carb sweetener (such as stevia or erythritol)
• 1/4 cup fresh mixed berries (blueberries, raspberries, etc.)
• 1 tbsp sliced almonds (optional)

Instructions:

1. In a bowl, combine chia seeds, almond milk, vanilla extract, and low-carb sweetener.
2. Stir well, cover the bowl, and refrigerate for at least 4 hours, or overnight to allow the chia seeds to absorb the liquid and thicken.
3. Once the chia pudding has set, give it a good stir to ensure even consistency.
4. Top with fresh berries and sliced almonds for added crunch and flavor.
5. Serve chilled and enjoy!

Chia pudding with almonds and berries is a delightful and low-carb breakfast that’s rich in fiber, healthy fats, and antioxidants. The chia seeds provide a satisfying, pudding-like texture, while the almonds and berries offer a refreshing contrast of crunch and sweetness. This dish is perfect for meal prep, as it can be made the night before, saving you time in the morning. Whether you enjoy it as a quick breakfast or a light snack, this chia pudding is sure to keep you energized throughout the day.

Spinach and Feta Stuffed Portobello Mushrooms

These spinach and feta stuffed Portobello mushrooms are a flavorful, low-carb alternative to traditional breakfast options. The meaty texture of the Portobello mushroom caps makes them an ideal base for stuffing, while the spinach and feta filling brings a burst of savory flavor. This dish is not only low in carbs but also packed with nutrients, including protein from the feta and fiber from the spinach, making it a great breakfast option for anyone looking for a nutritious start to their day.

Ingredients:

• 2 large Portobello mushrooms, stems removed
• 1/2 cup fresh spinach, chopped
• 1/4 cup crumbled feta cheese
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp garlic, minced (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Brush the Portobello mushroom caps with olive oil and season with salt and pepper.
3. In a skillet, heat a bit of olive oil over medium heat and sauté the spinach until wilted, about 2-3 minutes. Add the garlic, if using, and cook for an additional 1 minute.
4. Remove from heat and stir in the crumbled feta cheese.
5. Stuff the mushroom caps with the spinach and feta mixture.
6. Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown.
7. Serve immediately.

Spinach and feta stuffed Portobello mushrooms are a low-carb breakfast that’s packed with flavor and nutrition. The mushrooms serve as a hearty base, while the spinach and feta filling provides a deliciously savory contrast. This dish is not only quick to prepare but also full of protein, fiber, and healthy fats, making it an ideal choice for anyone on a low-carb or keto diet. It’s perfect for breakfast, brunch, or even a light lunch, and can be easily customized with other fillings or toppings to suit your taste.

Note: More recipes are coming soon!