Five Low Carb Breakfast Ideas
Breakfast is the meal where most of us revert to autopilot, grabbing a smoothie, some toast or quick bowl of cereal whenever we can find a moment.
Plus, there are some of us that simply don’t feel hungry in the morning or can’t find the time, so find themselves either skipping breakfast altogether or grabbing a not-so healthy bite simply to get it out of the way.
And while most of us opt for a quick bowl of cereal without thinking, this often tends to be a poor, sugar-laden, carb-rich choice – certainly not the best option if you’re looking after your body and toning up. What you should be looking for is lean protein to kick start your day the right way.
Need some inspiration? Here are five our favourite low carb breakfast ideas.
Bacon and eggs – but not as you know it!
- 100g full-fat cream cheese
- 1/4 teaspoon dried organic thyme
- 6 hard-boiled extra large eggs
- 12 slices of bacon
- Preheat the oven to 200°C
- Prepare your cream cheese filling: mix the cream cheese and thyme in a bowl until combined. Cover and set aside.
- Peel the eggs before cutting them lengthwise with a sharp knife.
- Remove the yolks (you can save these for another recipe to avoid waste).
- Fill the six egg halves with the cream cheese filling. Cover with the remaining six egg halves.
- Wrap each egg tightly with two rashers of bacon.
- Place the eggs on a shallow ceramic or glass baking dish and bake for 30 minutes. Remove and serve.
Healthy Sausage and Egg Muffin
- 2 x tablespoons ghee
- 150g pound sausage meat
- 2 large eggs
- Salt and pepper
- ¼ cup water
- 1 heaped tbsp guacamole (optional)
- Grease the insides of two cookie cutters with melted ghee. Place one cutter on a plate and fill it with the sausage meat. Gently press the meat to form a patty.
- Heat a frying pan over medium heat and add a tablespoon of ghee. Once warm, add the patty to the pan. It’s up to you whether you keep the cutter on or not. Fry for 2-3 minutes on each side until fully cooked.
- To make the eggy buns, get two small bowls and crack an egg into each, piercing the yolks with a fork.
- Heat your pan over a medium-high heat with the remaining tablespoon of ghee. Place the two greased biscuit cutters in the pan, pouring an egg into each mould.
- Season the eggs with salt and pepper to taste. Next, add ¼ cup water to the pan, making sure not to splash the eggs.
- Turn the heat to low and cover, cooking the eggs for about 3 minutes.
- Transfer the eggs onto a paper-towel lined plate. Assemble your muffin by sandwiching placing the sausage patty between the two eggs. Simple!
Spinach, goat’s cheese and chorizo omelette
- 110g chorizo sausage
- ½ tbsp butter
- 4 eggs
- 1 tbsp water
- 50g crumbled fresh goat cheese
- 2 cups baby spinach leaves
- sliced avocado (optional)
- ¼ cup salsa verde (optional)
- Chop up the chorizo and fry in a medium pan until fully cooked.
- Meanwhile, beat the eggs and water in a small bowl.
- Take the chorizo out of the pan with a slotted spoon and set aside. Wipe the pan of the remaining grease with a clean paper towel.
- Over a low heat, melt the butter in the same pan. Add the beaten eggs, before placing the chorizo, spinach and crumbled cheese on half the egg mixture. Cook on a low heat for 3 minutes until slightly firm, then fold the empty side over the side with the filling on it.
- Cover the pan leave on low heat until the eggs are cooked through. (Tip: if your bottom is browning too quickly, turn the stove off and leave the pan covered as the residual heat cooks the centre).
- Serve with avocado slices and salsa verde.
Salmon and Egg Stuffed Avocados
- 4 avocados
- 110g smoked salmon
- 8 eggs
- Salt and pepper
- Chili flakes
- Fresh dill
- Preheat oven to 220°C. Halve each avocados and remove the seeds.
- Arrange the avocado halves on baking paper, and line the hollows in the centre with strips of smoked salmon. Crack the eggs into a small bowl before spooning the yolks and as much white as possible into each hole.
- Season the top of each egg with salt and pepper, before baking in the oven for about 15-20 minutes.
- Remove from the oven, sprinkle with chili flakes and dill and serve warm.
Coconut Chia Pudding
- 40g chia seeds
- 240ml light or full-fat coconut milk
- 1/2 tblsp honey
- Mix the chia seeds, coconut milk and honey in a small bowl or glass Mason jar. Refrigerate overnight to set.
- Remove it from the fridge, ensuring your pudding looks thick and the chia seeds have gelled. Top with fresh fruit and nuts.