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10 Easy Keto BreakFast Ideas


10 Easy Keto Recipes ANYONE can make!

You don’t have to be a professional chef to make these delicious low carb recipes. Actually, you could literally be the worst cook you know, and make these with great success

🔥 Quick side note if you want help losing weight in 2020… 🔥

This keto program is awesome! It’ll help with weight loss & give you loads of energy in the new year!

It’s a completely guided 40 day program that includes easy recipes, meal plans, shopping lists, value packed videos and lots of bonuses.

⚡️ Check it out here! ⚡️

The best thing about this list is that most of these recipes aren’t just easy keto recipes, they’re quick ones too! Every single one of them will take you less than an hour.

It doesn’t get better than that, does it?!

Anyways, let’s jump right into this list.

1: Keto Southern Shakshuka KETO BREAKFAST RECIPES

This powerfully tasty spin on shakshuka oven poaches eggs in collard greens, tomatoes, and jalapeno. It’s topped off with creamy goat cheese and makes a great breakfast to kickstart your day. This one-pan southern shakshuka makes for quick preparation and even faster cleanup.

The collard greens and tomato make a hearty base for the poached eggs. I don’t know about you, but poaching eggs in boiling water can feel a little intimidating. That’s why I love this method for making them in the oven with the sauce.

10 Easy Keto BreakFast Ideas

Yields 6 servings of Keto Southern Shakshuka.


  • ¼ cup olive oil
  • 3 cups chopped collard greens
  • 1 medium yellow onion, diced
  • 1 medium jalapeño pepper, minced
  • ½ medium green bell pepper, diced
  • 4 cloves garlic, minced
  • 1 tablespoon paprika
  • ½ teaspoon red pepper flakes
  • Salt and pepper, to taste
  • 1 large (28-oz) can crushed tomatoes
  • 6 large eggs
  • 4 ounces goat cheese

2:Keto Creamy Chocolate Smoothie KETO BREAKFAST RECIPES

Want a fast smoothie you can whip up for breakfast when you don’t have time to sit down and eat?  This creamy chocolate smoothie is packed with satiating fats thanks to the avocado, cream, coconut oil, and almond butter.

This recipe is so quick, that it barely even qualifies for two steps. I promise you’ll be out the door in five minutes. So, no excuses about hitting the drive-through. All you need is a blender and a to-go cup.

Yields 1 serving of Keto Creamy Chocolate Smoothie

10 Easy Keto BreakFast Ideas


  • ½ large avocado
  • 1¼ cups unsweetened almond milk
  • ¼ cup heavy whipping cream
  • 1 tablespoon flax meal
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon coconut oil
  • 1 tablespoon almond butter
  • Liquid stevia, to taste


Eggs are one of the easiest keto breakfast foods. They’re quick to prepare, have well-portioned macronutrients, and you can easily add fat to them to help keep you full. I tend to eat fried eggs nearly every day, but sometimes I want something a bit more flavorful on my plate.

Chorizo is a well-seasoned pork sausage that is much looser than traditional sausage. It’s packed with smoky and spicy flavor that goes well with a variety of food. One of the best things about it is it takes less than 10 minutes to fully cook, which makes it a great component of this simple dish.

The chorizo gives the baked eggs a zesty flavor which is contrasted with the brightness of the sour cream and cilantro. If you want your baked eggs extra spicy, you may consider adding a sprinkle of red pepper flakes or dash of hot sauce.

I used a cast iron for this dish, but any oven-safe skillet or baking dish will do. You can easily double this recipe to make for a crowd, but you may need to add a few extra minutes of cooking time, depending on your preference.

Yields 4 Servings of Chorizo Baked Eggs

10 Easy Keto BreakFast Ideas


  • 2 ounces Mexican style pork chorizo
  • 2 tablespoons butter
  • 5 large eggs
  • Salt and pepper to taste
  • 2/3 cups shredded pepper jack cheese
  • 1 medium avocado
  • 2 tablespoons sour cream
  • 2 tablespoons chopped cilantro, optional garnish

*This can be made in any oven-safe skillet or baking dish.

4: Eggs Benedict Casserole KETO BREAKFAST RECIPES

Baked eggplant mixed into ham and egg, then smothered in freshly made hollandaise sauce. This twist on the classic breakfast uses spongey eggplant as a stand-in for English muffins, but if that’s not your thing then feel free to substitute zucchini. It seems like an overly decadent breakfast but it’s packed full of vegetable, and uses a lot of ingredients you probably have in your kitchen already.

This hollandaise is lemony and smooth, but the secret’s in the vinegar.

There’s a lot of steps, and step by step photos, so this recipe might look a little intimidating. It’s OK to break it up into smaller chunks by prepping the clarified butter ahead of time. If you don’t have a skimmer to create this, then you can also use a spoon and just be careful not to remove too much oil.

Yields 8 servings of Eggs Benedict Casserole.

10 Easy Keto BreakFast Ideas


  • 8 ounces unsalted butter
  • 19.5 ounces peeled eggplant
  • 1 pound pre-cooked ham
  • 12 large eggs
  • 6 large egg yolks
  • ¼ cup heavy whipping cream.
  • Salt and pepper to taste
  • 2 tablespoons white vinegar
  • ¼ teaspoon crushed peppercorns
  • 1 tablespoon water
  • Lemon juice to taste

5: Bacon Kale and Tomato Frittata KETO BREAKFAST RECIPES

You may be under the impression that a frittata is a “breakfast only” item. Let me tell you with certainty that anytime is a good time to eat a frittata. Especially when it’s a fiber-packed BLT frittata! Well, bacon, kale and tomato frittata to be precise.

This frittata is simple to whip up for an easy brunch and even better on those nights when you have no time or energy for dinner! The classic flavors of a BLT with fresh tomatoes and salty bacon are perfectly paired with pan-fried kale. Not only is it nutrient dense, but kale stands up to high heat cooking better than traditional, lighter greens. It gives this frittata body and the ability to eat now and reheat-and-eat later!

The main ingredients are likely already lurking in your fridge, which makes this frittata a go-to for those days leading up to your next grocery trip. Any cheese would be delicious, but I chose Parmesan for this frittata because it’s low moisture and goes well with the addition of a handful of juicy tomatoes. The crisp bacon plus salty cheese is so flavorful that no extra seasoning is required either!

Yields 6 servings of Bacon Kale and Tomato Frittata

10 Easy Keto BreakFast Ideas


  • 1 cup (2 ounces) chopped kale, stems removed
  • 7 strips bacon
  • ¼ cup heavy whipping cream
  • 7 large eggs
  • ½ cup shredded Parmesan cheese
  • 1 tablespoon mayonnaise
  • 5 cherry tomatoes, sliced
  • 2 sprigs parsley, chopped, to garnish


We’ve been posting quite a few enchilada recipes lately, and what can I say, it’s just one of my favorite dishes to eat. This style replaces the tortillas with eggs, and the meat with sausage, creating a great breakfast option. Everything is topped with enchilada sauce and cheddar cheese.

Don’t forget to check the labels for the enchilada sauce when you’re at the store. Mostly will only have a few carbs, but there are some brands that have added sugars or thickeners. You can also make your own at home with a little effort. Just soak some dried California chiles in chicken stock, then blend up with some garlic and salt.

Yields 4 servings of Keto Breakfast Enchiladas


10 Easy Keto BreakFast Ideas


  • 6 large eggs
  • ¼ cup heavy whipping cream
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder
  • ¼ teaspoon black pepper


  • 8 ounces ground sausage
  • ¾ cup enchilada sauce
  • 1½ cups shredded cheddar cheese


Breakfast can be one of the hardest meals to plan when you are following a keto diet as a vegan. Though sweet breakfasts like vegan pancakes or keto protein smoothies can be a great option, sometimes you might crave a savory traditional breakfast like scrambled eggs. With a little creative cooking and a few seasonings, you can whip up a tasty, vegan version of scrambled eggs in a matter of minutes!

The base of this recipe uses firm tofu seasoned with nutritional yeast for a “cheese-like” flavor and a bit of turmeric to add not only flavor but a beautiful yellow color. The tofu is broken into crumbled and sautéed with diced onion, spinach, and a handful of Follow Your Heart Vegan Cheddar Cheese for an added creamy cheesy texture!

Each serving is approximately 4 oz but will vary due to the amount of liquid you cook out. This simple tofu scramble pairs perfectly with fresh avocado slices or piled onto a low carb tortilla for an on the go breakfast wrap!

Yields 5 servings of Vegan Keto Scramble


10 Easy Keto BreakFast Ideas
  • 1 14-ounce package firm tofu
  • 3 tablespoon avocado oil
  • 2 tablespoons diced yellow onion
  • 1 1/2 tablespoons nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoons salt
  • 1 cup baby spinach
  • 3 grape tomatoes
  • 3 ounces vegan cheddar cheese


This casserole dish whisks eggs up with fresh basil, fresh mozzarella balls, and tomatoes quickly simmered in olive oil. It’s a caprese turned into breakfast! This recipe is a simple option, that’s no fuss, and a bit of a spin on the typical American breakfast casserole.

First you need to chop up the tomatoes and cook them down a bit in olive oil. Then the casserole is put together and baked in the oven till perfection. The mozzarella balls melt down into the egg, the tomatoes add a touch of summery brightness. Serve with additional fresh basil.

Yields 8 servings of Caprese Egg Casserole


  • 2 tablespoons olive oil
  • 2 cups (300g) cherry tomatoes
  • 8 large eggs
  • 13 grams fresh basil
  • 4 ounces fresh mozzarella balls
  • Salt and pepper to taste
10 Easy Keto BreakFast Ideas


Sausage gravy and biscuits are a southern breakfast favorite. Light, fluffy, biscuits topped with a creamy yet spicy gravy. This stick-to-your-ribs meal will keep you full for hours. Unfortunately, traditional biscuits are not on the keto menu but this recipe includes a great low-carb biscuit topping that really mimics the original. It also comes in casserole form making it a great option for a holiday brunch or special get-together

Almond flour is a wonderful flour substitute for the drop biscuit topping. A few special tips keep it light and fluffy like the traditional version. The first tip is to use frozen or very cold butter. I use a box grater to grate the butter right before adding it to the flour. Then use a fork to gently combine it with the flour and create coarse crumbs. This method keeps the butter from melting into the mixture. When baked the butter will melt and create little air pockets in the dough. The second tip is to use whipped egg whites. Gently folding them into the flour also keeps lots of air in the dough and results in a lighter biscuit texture.

Black pepper adds great spicy flavor to the gravy. If you like things really spicy, hot breakfast sausage can be used as well for an extra kick. Be careful when adding salt, make sure to taste before you add any to the sauce. Different brands of sausage and chicken stock can have varying levels of salt already so you don’t want to add too much.

This recipe makes 6 servings of sausage gravy and biscuit bake in an 8 x 8 casserole dish. It can easily be doubled into a 9 x 13 pan if you’re feeding a crowd (or just want lots of leftovers for breakfast during the week.) The biscuit portion of the recipe below is also very versatile. I often drop the dough on a sheet pan to make individual biscuits for breakfast sandwiches, or to top with butter and sugar-free jam. They freeze very well too!

Yields 6 servings of Keto Sausage Gravy and Biscuit Bake



  • 1 cup almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon xanthan gum
  • 2 tablespoons frozen butter
  • 2 large egg whites

Sausage gravy:

  • 12 ounces ground pork breakfast sausage
  • 1 teaspoon xanthan gum
  • 1 ½ cups chicken broth
  • ½ teaspoon onion powder
  • 1 teaspoon black pepper
  • ¼ teaspoon salt, to taste
  • ½ cup half and half


Have you ever had so many eggs on keto that you never wanted to eat, see, or smell another egg ever again? Well I have. Especially if I am aiming for a nearly no carb day and I’ve been doing my fair share of eggs. So how do I continue to stay the course and not get burned out on the incredible, mostly edible egg? Pizza eggs, of course!

I so badly wanted to put an exclamation point at the end of this recipe title because these little egg pizzas are that good! The base consists of some Italian herb seasoning mixed with mozzarella cheese and the whites of the eggs. The topping is made up of a thin layer of marinara sauce, followed by the yolk of the egg lightly scrambled with your favorite miniature pizza toppings! I have always been a black olive and mild pepper gal but you could use whatever toppings you like, chopped into small bits. Add more mozzarella and bake for a fun twist on your normal egg breakfast!

You can certainly make this in the oven if you want to double or triple the recipe for multiple people or you can make these in microwave safe dishes for something a bit quicker. The execution below uses a microwave to heat the egg base and the broiler setting on my oven to melt the cheese.

Yields 1 serving, 2 Mini Pizza Egg Bakes


  • 3 large eggs, separated
  • 4 tablespoons shredded mozzarella cheese
  • 1 teaspoons Italian herb blend
  • 2 large black olives, sliced
  • 4 large mild pepper rings
  • 1 tablespoon diced red bell pepper
  • 1 tablespoon Rao’s tomato sauce

🔥 Quick side note if you want help losing weight in 2020… 🔥

This keto program is awesome! It’ll help with weight loss & give you loads of energy in the new year!

It’s a completely guided 40 day program that includes easy recipes, meal plans, shopping lists, value packed videos and lots of bonuses.

⚡️ Check it out here! ⚡️