40+ Satisfying Low Carb Breakfast Recipes
Start the day off right with a power-packed, low carb breakfast that won't weigh you down. Each recipe contains 15 grams or fewer of carbs per serving.
I served this quiche recipe at a church lunch, and I had to laugh when one guy told me how much he disliked vegetables. Many people were surprised by how much they loved this veggie-filled crustless quiche—and he was one of them! —Melinda Calverley, Janesville, Wisconsin
This is one of my favorite comfort foods for breakfast or even a quick dinner. I like to make it with lime salsa. But if you're looking for something with more kick, use hot salsa or add some chipotle pepper. —Aysha Schurman, Ammon, Idaho
A friend gave me this recipe to use at a bridal shower brunch, and the sweet chewy bacon strips were a big hit. Lining the pan with foil before baking helps cut down on cleanup. —Jane Paschke, University Park, Florida
Apple and sausage naturally go together. Add sage, and you’ve got some standout patties. They’re freezer friendly, so I make them ahead and grab when needed. —Scarlett Elrod, Newnan, Georgia
I like to serve this pretty frittata with melon wedges for a delicious breakfast or brunch. —Sally Maloney, Dallas, Georgia
These may just be the creamiest, richest scrambled ham and eggs you've ever had. —Suzy Horvath, Gladstone, Oregon
My son joked about adding bacon to cupcakes. I made bacon cups the next morning. The look on his face was priceless. — Karen Burkett, Reseda, California
Shakshuka is a dish of poached eggs with tomatoes, onion and cumin. I learned it while traveling through Southeast Asia, and it's been my favorite way to eat eggs since. —Ezra Weeks, Calgary, Alberta
I love how easy it is to assemble this savory egg casserole. Putting it together the night before really frees up my time the next morning. —Jennifer Howell, Fort Collins, Colorado
When our son, Chris, wants something other than cold cereal in the morning, he whips up these eggs. Cheese and evaporated milk make them especially good. They're easy to make when you're camping, too. —Chris Pfleghaar, Elk River, Minnesota
Eggs, hash browns, cheese, spinach, pancetta and fabulous flavor—this casserole has everything! You could also substitute provolone or Swiss cheese for the fontina. —Gilda Lester, Millsboro, Delaware
This brunch dish has easy ingredients and an impressive look all rolled into one! I love hosting brunch, and this special omelet roll is one of my very favorite items to prepare and share. A platter of these pretty swirled slices disappears fast. —Nancy Daugherty, Portland, Ohio
Crispy, sweet bacon brightens up any morning. When my girls see this, they call it “special breakfast.” The big flavor punch may just surprise you. —Catherine Goza, Charlotte, North Carolina
The only thing hard about this fantastic frittata is deciding when to serve it. Made with chicken, cheese and sweet and chewy sun-dried tomatoes, it’s wonderful for breakfast, lunch or dinner.—Sharon Delaney-Chronis, South Milwaukee, Wisconsin
As a busy working mom, my breakfast needs to require minimal prep. I often combine the egg mixture beforehand and refrigerate overnight. Then all I have to do in the morning is heat up my skillet. My favorite part is the goat cheese filling, which gets nice and creamy from the heat of the omelet. —Lynne Dieterle, Rochester Hills, Michigan
Buttermilk is the "secret" ingredient that keeps these pork patties moist, while a blend of seasonings creates a wonderful taste.—Harvey Keeney, Mandan, North Dakota
What's a frittata? Why it's a delicious dish that's great for brunches and last-minute get togethers—and you can stuff it with just about any ingredients you have in the fridge! Though I have received rave reviews on many combinations, my favorite is onion, red pepper, mushroom and crab.
I created this dish when I needed to use up some black olives and jalapenos. With the abundant filling, two of these large omelets can feed four people if served with side dishes.—Jennine Victory, Bee Branch, Arkansas.
Lightened up to fewer than 100 calories per serving and packed with protein, this rich and flavorful soufflé is a great side for beef. —Sarah Vasques, Milford, New Hampshire
This meat-lover’s breakfast has a big "wow" factor. It’s one of my favorites because the Gruyere, bacon and fresh mushrooms in the topping are a great combination.—Lisa Speer, Palm Beach, Florida
When you're short on time and scrambling to get a meal on the table, this recipe is "eggs-actly" what you need. There's a short ingredient list, and cooking is kept to a minimum. Plus, with green pepper and tomato, it's colorful. —Taste of Home Test Kitchen
My husband and I love to have a hot breakfast, but find it difficult with two kids. This dish is excellent to prepare the night before and bake the next day for your family or to take into work to share with co-workers—there are never any leftovers.—Jennifer Berry, Lexington, Ohio
I was cooking for a health-conscious friend, and wanted to serve a frittata. To brighten it up, I added leftover bruschetta topping and fresh mozzarella. Now that's breakfast. It's become a favorite among my friends and family, and a staple in my recipe book. —Melissa Rosenthal, Vista, California
Maple syrup, sage, thyme and a little liquid smoke lend comforting flavor to these hearty pork patties. I developed the recipe with help from neighbors who were willing taste testers. —Margaret Eid, Huron, South Dakota.
Here’s a fantastic make-ahead casserole that’s ideal for company. Nutmeg is a wonderful complement to the sausage, spinach and mild feta.—Lisa Speer, Palm Beach, Florida
The Italian word "frittata" refers to frying the egg-based dish in a skillet. This Italian spin with added salami, roasted sweet peppers and mozzarella is baked in a ramekin but the ending is the same—delicious day or night. —Nancy Elliott, Houston, Texas
You would never guess that egg substitute is used in this fun variation on the classic asparagus frittata. —James Bates, Hermiston, Oregon
I have eggs every morning, and this is a great change from the classic scrambled egg meal. I like to add sliced peppers on top if I have them on hand.—Valerie Belley, St. Louis, Missouri