Eggs are a versatile, protein-packed staple that make keto cooking easy, delicious, and satisfying.
These 15 keto egg recipes combine low-carb ingredients with creative flavors to help you enjoy meals without breaking your diet.
From hearty breakfasts and savory snacks to satisfying dinners, each recipe is designed to be simple, flavorful, and keto-friendly.
Using eggs as the base ensures high protein, healthy fats, and minimal carbs, making them perfect for energy, weight management, and overall health.
Whether you’re a beginner or seasoned keto cook, these recipes inspire low-carb creativity.
15 Delicious Keto Egg Recipes for Every Meal
Keto egg recipes are an essential part of a low-carb lifestyle, offering endless flavor and flexibility.
These 15 recipes provide inspiration for breakfasts, lunches, dinners, and snacks that keep carbs low and protein high.
From cheesy omelets and frittatas to stuffed eggs and creative scrambles, there’s a recipe for every taste and skill level.
Eggs remain a keto superstar, helping you stay full, satisfied, and energized throughout the day.
With these recipes, keto cooking becomes fun, delicious, and completely doable.
Cheesy Spinach Keto Egg Muffins
These savory egg muffins are packed with spinach, cheese, and spices, making them perfect for a low-carb breakfast or snack.
They’re high in protein, quick to prepare, and ideal for meal prep.
Ingredients:
- 6 large eggs
- ½ cup shredded cheddar cheese
- 1 cup fresh spinach, chopped
- ¼ cup heavy cream
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil or butter
Instructions:
- Preheat oven to 350°F (175°C) and grease a muffin tin with olive oil or butter.
- In a bowl, whisk eggs and heavy cream until smooth.
- Stir in shredded cheddar, chopped spinach, garlic powder, salt, and black pepper.
- Pour mixture evenly into muffin tin cups.
- Bake for 20–25 minutes or until eggs are set and slightly golden.
- Allow muffins to cool slightly before removing from the tin.
These egg muffins are packed with flavor, nutrients, and healthy fats while remaining low-carb.
They’re perfect for meal prep, breakfast on the go, or a high-protein snack.
Keto Bacon and Egg Breakfast Skillet
This hearty breakfast skillet combines crispy bacon, fluffy eggs, and sautéed vegetables.
It’s perfect for a filling, low-carb start to your day.
Ingredients:
- 4 large eggs
- 4 slices bacon, chopped
- ½ cup diced bell peppers
- ½ cup diced zucchini
- ¼ cup shredded cheddar cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
- Heat olive oil in a skillet over medium heat and cook bacon until crispy.
- Add bell peppers and zucchini, sauté for 3–4 minutes until slightly tender.
- Push vegetables and bacon to the sides of the skillet.
- Crack eggs into the center and cook to desired doneness.
- Sprinkle with shredded cheddar, salt, and pepper.
- Cover skillet for 1–2 minutes to melt cheese slightly.
This skillet delivers protein, healthy fats, and fiber while keeping carbs low.
It’s a filling, flavorful, and keto-friendly breakfast option for busy mornings.
Perfect for a satisfying start to your day or weekend brunch.
Keto Egg and Avocado Salad
This creamy egg salad combines boiled eggs with avocado for a rich, low-carb meal.
It’s packed with healthy fats and protein, making it perfect for lunch or a snack.
Ingredients:
- 4 large boiled eggs, chopped
- 1 ripe avocado, mashed
- 1 tablespoon mayonnaise (sugar-free)
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh chives
- Salt and pepper to taste
Instructions:
- In a bowl, mash avocado with mayonnaise and Dijon mustard until smooth.
- Gently fold in chopped boiled eggs.
- Stir in chopped chives and season with salt and pepper.
- Mix until well combined but still slightly chunky.
- Serve immediately or refrigerate for up to 24 hours.
Avocado adds creaminess and healthy fats while eggs provide protein and satiety.
This salad is perfect as a keto-friendly lunch, sandwich filling, or salad topping.
It’s quick, easy, and ideal for low-carb meal prep.
Keto Egg Roll in a Bowl
A deconstructed egg roll made low-carb by skipping the wrapper, keeping it keto-friendly.
It’s packed with vegetables, seasoned ground meat, and scrambled eggs.
Ingredients:
- 4 large eggs
- ½ lb ground pork or chicken
- 2 cups shredded cabbage
- 1 small carrot, julienned
- 1 tablespoon soy sauce (or coconut aminos)
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions:
- Heat sesame oil in a large skillet over medium heat.
- Add garlic and ground meat, cooking until browned.
- Stir in cabbage and carrot, sautéing until tender.
- Push meat and veggies to the side and scramble eggs in the empty space.
- Mix eggs with meat and vegetables thoroughly.
- Add soy sauce and season with salt and pepper.
This egg roll in a bowl is flavorful, filling, and completely low-carb.
It’s a satisfying lunch or dinner option for keto dieters.
Perfect for meal prep or a quick weeknight dinner.
Keto Cloud Eggs
These light and fluffy eggs are baked with whipped egg whites, making them airy and unique.
They’re low-carb, protein-packed, and visually impressive for breakfast or brunch.
Ingredients:
- 4 large eggs
- 2 tablespoons cream cheese, softened
- Salt and pepper to taste
- 1 tablespoon chopped chives or parsley (optional)
Instructions:
- Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Separate egg whites from yolks.
- Whip egg whites with cream cheese until stiff peaks form.
- Spoon whipped whites onto the baking sheet, creating small nests.
- Make a small well in each nest and gently place an egg yolk inside.
- Season with salt and pepper and bake for 6–8 minutes until yolk is set to preference.
Cloud eggs are airy, light, and packed with protein while staying low-carb.
They make a visually stunning and delicious keto breakfast or brunch option.
They can be served with avocado, bacon, or sautéed greens.
Keto Egg and Spinach Frittata
A fluffy, protein-rich frittata packed with fresh spinach, cheese, and flavorful herbs.
It’s perfect for breakfast, brunch, or a low-carb dinner.
Ingredients:
- 6 large eggs
- 1 cup fresh spinach, chopped
- ½ cup shredded mozzarella cheese
- ¼ cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C) and heat olive oil in an oven-safe skillet.
- Sauté spinach for 2–3 minutes until wilted.
- In a bowl, whisk eggs, heavy cream, garlic powder, salt, and pepper.
- Pour egg mixture over spinach and sprinkle with mozzarella cheese.
- Cook on the stove for 2–3 minutes until edges start to set.
- Transfer skillet to the oven and bake for 12–15 minutes until fully set.
The frittata is packed with protein, healthy fats, and leafy greens while remaining low-carb.
It’s perfect for a satisfying keto breakfast or brunch option.
Serve warm with avocado slices or a side salad.
Keto Egg and Sausage Breakfast Casserole
This hearty casserole combines eggs, sausage, and cheese into a flavorful, low-carb dish.
It’s perfect for meal prep or a weekend brunch.
Ingredients:
- 6 large eggs
- 1 lb breakfast sausage, cooked and crumbled
- 1 cup shredded cheddar cheese
- ½ cup heavy cream
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Preheat oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- In a bowl, whisk eggs, heavy cream, garlic powder, salt, and pepper.
- Spread cooked sausage evenly in the baking dish.
- Pour egg mixture over the sausage and top with shredded cheddar.
- Bake for 25–30 minutes or until eggs are fully set.
- Allow to cool slightly before slicing.
This casserole is protein-rich, low in carbs, and perfect for a filling breakfast or brunch.
It can be portioned for meal prep or served immediately for a family breakfast.
It pairs well with avocado or a side of keto-friendly vegetables.
Keto Deviled Eggs
Classic deviled eggs made low-carb, creamy, and flavorful, perfect for snacks or appetizers.
They’re high in protein, easy to make, and keto-friendly.
Ingredients:
- 6 large hard-boiled eggs
- 2 tablespoons mayonnaise (sugar-free)
- 1 teaspoon Dijon mustard
- ½ teaspoon paprika
- Salt and pepper to taste
- Optional: chopped chives or dill for garnish
Instructions:
- Slice hard-boiled eggs in half and remove yolks.
- Mash yolks with mayonnaise, Dijon mustard, salt, and pepper until smooth.
- Spoon or pipe yolk mixture back into egg whites.
- Sprinkle with paprika and garnish with chives or dill.
- Chill for 10–15 minutes before serving.
These deviled eggs are creamy, flavorful, and perfectly low-carb.
They’re ideal as a keto snack, appetizer, or party dish.
They keep well in the refrigerator for up to 2 days.
Keto Egg and Mushroom Skillet
A savory, low-carb dish featuring eggs, sautéed mushrooms, and aromatic herbs.
It’s quick, nutritious, and perfect for breakfast or dinner.
Ingredients:
- 4 large eggs
- 1 cup mushrooms, sliced
- 1 tablespoon butter or olive oil
- 2 tablespoons grated Parmesan cheese
- Salt, pepper, and thyme to taste
Instructions:
- Heat butter or olive oil in a skillet over medium heat.
- Sauté mushrooms for 3–4 minutes until tender.
- Crack eggs over mushrooms and cook to desired doneness.
- Sprinkle with Parmesan cheese, salt, pepper, and thyme.
- Cover skillet for 1–2 minutes to melt cheese slightly.
This skillet is rich in protein, healthy fats, and flavorful mushrooms while keeping carbs minimal.
It’s perfect for a quick, keto-friendly breakfast, brunch, or dinner.
It can be served with avocado slices or a side of leafy greens.
Keto Egg and Cheese Cloud Toast
A low-carb twist on traditional toast using whipped eggs and cheese for a fluffy base.
It’s perfect for a keto-friendly breakfast or snack.
Ingredients:
- 4 large eggs, separated
- 2 tablespoons cream cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded cheddar cheese
Instructions:
- Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Whip egg whites with cream cheese, salt, and pepper until stiff peaks form.
- Spoon mounds onto the baking sheet and shape into “toast” bases.
- Bake for 3–4 minutes until slightly golden.
- Sprinkle cheddar on top and bake for another 2–3 minutes until melted.
These cloud toasts are airy, protein-packed, and completely low-carb.
They’re perfect for keto breakfasts, snacks, or a fun brunch option.
They can be topped with avocado, smoked salmon, or herbs for extra flavor.
Keto Spinach and Feta Egg Bake
A fluffy, protein-packed egg bake filled with fresh spinach and tangy feta cheese.
It’s perfect for breakfast, brunch, or a low-carb dinner.
Ingredients:
- 6 large eggs
- 1 cup fresh spinach, chopped
- ½ cup crumbled feta cheese
- ¼ cup heavy cream
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C) and grease an 8×8-inch baking dish with olive oil.
- Sauté spinach in olive oil for 2–3 minutes until wilted.
- In a bowl, whisk eggs, heavy cream, salt, and pepper.
- Combine egg mixture with sautéed spinach and pour into the baking dish.
- Sprinkle feta cheese on top.
- Bake for 20–25 minutes or until eggs are fully set.
This bake is rich in protein, healthy fats, and nutrient-dense vegetables while remaining low-carb.
It’s perfect for meal prep, family breakfasts, or a quick keto-friendly dinner.
Serve warm with avocado slices or a side salad.
Keto Sausage and Egg Cups
Savory egg cups filled with sausage and cheese, perfect for on-the-go keto breakfasts.
They’re protein-rich, flavorful, and low in carbohydrates.
Ingredients:
- 6 large eggs
- ½ lb breakfast sausage, cooked and crumbled
- ½ cup shredded cheddar cheese
- 2 tablespoons heavy cream
- Salt and pepper to taste
Instructions:
- Preheat oven to 350°F (175°C) and grease a muffin tin.
- In a bowl, whisk eggs, heavy cream, salt, and pepper.
- Divide cooked sausage evenly into muffin cups.
- Pour egg mixture over sausage and sprinkle with shredded cheddar.
- Bake for 20–25 minutes until eggs are set and lightly golden.
These egg cups are convenient, protein-packed, and ideal for meal prep.
They’re perfect for breakfast, snacks, or a quick keto-friendly snack on the go.
They can be stored in the fridge for several days.
Keto Egg and Broccoli Casserole
A low-carb, vegetable-packed egg casserole that’s hearty and satisfying.
It’s perfect for breakfast, brunch, or a light dinner.
Ingredients:
- 6 large eggs
- 1 cup broccoli florets, steamed
- ½ cup shredded cheddar cheese
- ¼ cup heavy cream
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Preheat oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- Steam broccoli until tender and place in the baking dish.
- In a bowl, whisk eggs, heavy cream, garlic powder, salt, and pepper.
- Pour egg mixture over broccoli and top with shredded cheddar cheese.
- Bake for 25–30 minutes or until eggs are fully set.
This casserole provides protein, healthy fats, and fiber while keeping carbs low.
It’s hearty, flavorful, and perfect for a keto-friendly breakfast, brunch, or dinner.
Serve warm with a side salad or avocado.
Keto Egg and Spinach Stuffed Avocados
A creative keto breakfast featuring baked eggs inside ripe avocados.
It’s high in healthy fats, protein, and perfect for a low-carb diet.
Ingredients:
- 2 large avocados, halved and pitted
- 4 large eggs
- ¼ cup shredded cheese (optional)
- Salt, pepper, and paprika to taste
Instructions:
- Preheat oven to 425°F (220°C) and lightly grease a baking dish.
- Scoop out a small portion of avocado flesh to enlarge the well.
- Place avocado halves in the baking dish and crack one egg into each half.
- Season with salt, pepper, and paprika.
- Sprinkle with cheese if desired.
- Bake for 12–15 minutes until egg whites are set but yolks remain soft.
This dish combines creamy avocado, protein-rich eggs, and optional cheese for a perfect keto meal.
It’s visually appealing, nutritious, and ideal for breakfast or brunch.
Serve immediately for the best texture and flavor.
Keto Egg and Cauliflower Hash
A low-carb twist on a classic breakfast hash using eggs and cauliflower rice.
It’s savory, satisfying, and packed with protein and fiber.
Ingredients:
- 4 large eggs
- 2 cups riced cauliflower
- 1 small bell pepper, diced
- 1 tablespoon olive oil
- ¼ cup shredded cheese (optional)
- Salt, pepper, and paprika to taste
Instructions:
- Heat olive oil in a skillet over medium heat.
- Sauté bell pepper for 2–3 minutes, then add riced cauliflower and cook for 5–6 minutes until tender.
- Make four wells in the hash and crack an egg into each well.
- Cover and cook for 4–5 minutes until eggs are set to your liking.
- Sprinkle with cheese and season with salt, pepper, and paprika.
This hash is flavorful, filling, and perfect for a keto-friendly breakfast or brunch.
It’s a great way to incorporate vegetables, protein, and healthy fats into a low-carb meal.
Serve warm and enjoy immediately.
