59+ Satisfying Low-Carb Breakfast Recipes

From the Recipe Creator: When we were growing up, spinach was one of the only vegetables my brothers and I enjoyed. So our mom found all kinds of ways to include it in meals. This dish is one of my favorites. Feel free to vary the vegetables, cheeses and meat to suit your tastes and budget. —Paula Tuduri, Bozeman, Montana

From the Recipe Creator: Drop egg yolks on nests of whipped Italian-seasoned egg whites, then bake in a cast-iron skillet. Dreamy!—Matthew Hass, Franklin, Wisconsin

From the Recipe Creator: I love finding new ways to add veggies to my meals. This twist on a breakfast favorite swaps in riced cauliflower for the usual hash browns to make it not only keto-friendly but also a real crowd-pleasing addition to the brunch rotation. —Robyn Warren, Lead Hill, Arkansas

From the Recipe Creator: I use the vegetables from our garden in all my cooking. Dotted with parsley and red pepper, this souffle is a favorite. —Janet Eckhoff, Woodland, California. Want to try more recipes? Learn how to make this low-carb keto breakfast casserole.

From the Recipe Creator: Fresh flavors make this pretty egg bake a perfect entree for a special-occasion brunch or a light luncheon. —Joyce Moynihan, Lakeville, Minnesota

From the Recipe Creator: Low-carb doesn't have to mean skimpy—here's a lighter take on steak and eggs. I love cooking with squash, but feel free to toss in any vegetable combination you like. —Robert Deskin, Plantation, Florida

From the Recipe Creator: These country-style patties are so simple to prepare. You'll never again settle for store-bought versions that are loaded with preservatives and not as good. —Bertha Bench, Mineral Wells, Texas

From the Recipe Creator: I like to have friends and family over for a special Sunday brunch, especially when there’s a “big game” on television. These colorful scrambled eggs with veggies go perfectly with sausage, toasted English muffins and fresh fruit. —Marilyn Ipson, Rogers, Arkansas

From the Recipe Creator: Serving brunch? These delicious Instant Pot egg cups are filled with crunchy bites of broccoli and served in ramekins. I promise your company will love this tasty recipe! —Edna Hoffman, Hebron, Indiana

From the Recipe Creator: When we have overnight guests, I like to prepare things ahead of time so we can enjoy the company. It often gets crazy when everyone first wakes up, and I like to have food available whenever people are ready to eat. I devised this slow-cooker breakfast recipe when I was feeding 22 people at a destination wedding. —Donna Gribbins, Shelbyville, Kentucky

From the Recipe Creator: My husband loves eggs prepared in any way. This recipe is simple but special, and every time the eggs come out just as he likes them. If you like soft yolks, cook the eggs for 9 minutes; for firmer yolks, cook for about 11 minutes. —Macey Allen, Green Forest, Arkansas

From the Recipe Creator: My hearty sausage patties are loaded with flavor but have a fraction of the sodium and fat found in commercial breakfast sausage links. —Judy Culbertson, Dansville, New York

From the Recipe Creator: My Italian mother-in-law taught me to make this omelet years ago—she would make it for breakfast, lunch or dinner and eat it on Italian bread. This is one of my favorite ways to use up leftover broccoli. —Mary Licata, Pembroke Pines, Florida

From the Recipe Creator: This cheesy, flavorful egg bake is packed with veggies. My husband and I enjoy it just as much for late-night suppers as we do for brunch. Swap in an egg substitute if you’re cutting the fatin your diet. A simple side of fresh fruit makes a perfect refreshing complement for this dish.—Pauline Howard, Lago Vista, Texas

From the Recipe Creator: Super easy and elegant, this is one of my favorite special-occasion dishes. It’s absolutely delicious! —Sandra Woolard, DeLand, Florida

From the Recipe Creator: Rich with veggies and melted cheese, this comforting and colorful egg bake has become a holiday brunch classic in our home. For a tasty variation, try substituting asparagus for the broccoli and Swiss for the cheddar cheese. —Irene Steinmeyer, Denver, Colorado

From the Recipe Creator: When you want to cut salt and saturated fat, turkey sausage is a wonderful option. The aroma of these patties sizzling in the pan will wake up any sleepyhead. —Sharman Schubert, Seattle, Washington

From the Recipe Creator: Pineapple, brown sugar and cinnamon make plain pork sausage links extra tasty. And the banana slices really complement the sausage. This dish makes any breakfast special. —Marian Peterson, Wisconsin Rapids, Wisconsin

From the Recipe Creator: I love these easy cast-iron scrambled eggs that use fresh ingredients I usually have on hand. They make a quick and simple breakfast! —Bonnie Hawkins, Elkhorn, Wisconsin

From the Recipe Creator: After enjoying scrambled egg muffins at a local restaurant, I came up with this breakfast egg muffins recipe that my husband likes even better. They're pretty, hearty and fun to serve, too. —Cathy Larkins, Marshfield, Missouri

From the Recipe Creator: My husband's grandfather, a German, introduced goetta to me when we first got married. I found a slow-cooker recipe and changed some of the ingredients to make this the best goetta around! Now, many people request the recipe. It makes a lot of sausage, but it freezes well. —Sharon Geers, Wilmington, Ohio

From the Recipe Creator: For this all-in-one breakfast casserole, I sandwich pork sausage between layers of hash browns flavored with creamy soup and French onion dip. Cheddar cheese tops it all off. —Esther Wrinkles, Vanzant, Missouri

From the Recipe Creator: You'll be surprised by how easy it is to make homemade yogurt. Top with granola and your favorite berries. —Taste of Home Test Kitchen

From the Recipe Creator: You could call this the "so good casserole" because that's what people say when they try it. It's a southern specialty.—Marie Poppenhager, Old Town, Florida

From the Recipe Creator: Every bit as quick as scrambled eggs are meant to be, this hearty dish— with red pimientos and green parsley or chives— is nice for hectic Christmas mornings.

From the Recipe Creator: With the exception of the phyllo dough, which I always have on hand, this ham and spinach pie recipe is made entirely from Easter dinner leftovers. One of my neighbors traded me four freshly caught trout for a slice! —Teena Petrus, Johnstown, Pennsylvania

From the Recipe Creator: This is one of our biggest hits on our inn's menu. It has so much flavor with the dill and rich salmon that it will impress everyone at how fancy it is.—Susan Goodman, Wilmington, Vermont

From the Recipe Creator: I love to fix this spicy scrambled egg dish for friends and family. It’s almost a meal in itself, but I serve it with muffins or biscuits, fresh fruit juice and coffee. —Kay Kropff, Canyon, Texas

From the Recipe Creator: We live on a lake and have many overnight guests, so I serve brunch often. I'm always looking for recipes to enhance the usual bacon and eggs. My husband came home from a men's breakfast raving about this praline bacon. Just be sure to make more than you think you might need...everybody wants seconds. —Myrt Pflannkuche, Pell City, Alabama

From the Recipe Creator: These quiches are delightful for brunch when you don’t want to fuss. You can replace the ham with bacon, sausage, chicken or shrimp, and use chopped onion, red pepper or zucchini instead of olives. —Marilou Robinson, Portland, Oregon

From the Recipe Creator: Asparagus and feta cheese come together to make this frittata extra special. It's perfect for a lazy Sunday or to serve with a tossed salad for a light lunch. —Mildred Sherrer, Fort Worth, Texas

From the Recipe Creator: I love this recipe. It may not be your typical breakfast, but it has all the right elements. Plus, it’s easy, healthy and fast. Just turn your favorite omelet ingredients into a morning salad! —Pauline Custer, Duluth, Minnesota

From the Recipe Creator: This savory breakfast dish takes everyday scrambled eggs up a few notches. The rich flavor is so satisfying in the morning, and it's even better served with buttery toasted Italian bread. —Thomas Faglon, Somerset, New Jersey

From the Recipe Creator: My family loves anything with a Southwestern flavor, so I turned classic chiles rellenos into a breakfast casserole. They became fans in an instant. —Joan Hallford, North Richland Hills, Texas

From the Recipe Creator: I had this at a bed-and-breakfast years ago. The owners were kind enough to give me the recipe, and I've made it many times since. —Dolores Zornow, Poynette, Wisconsin

From the Recipe Creator: I served this crustless quiche 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 quiche recipe—and he was one of them! —Melinda Calverley, Janesville, Wisconsin

From the Recipe Creator: I adapted this recipe from a dish I had in Napa Valley. I decided to add toasted bread crumbs as a garnish. The result was a breakfast option that everyone loves. —Jennifer Tidwell, Fair Oaks, California

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: The first bite of creamy filling lets you know this isn’t any old omelet. Make it once, and we suspect you’ll be fixing it often. —Anne Troise, Manalapan, New Jersey

From the Recipe Creator: 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

From the Recipe Creator: I like to serve this pretty frittata with melon wedges for a delicious breakfast or brunch. —Sally Maloney, Dallas, Georgia

From the Recipe Creator: To keep my family going strong throughout the day, I start with lean ground beef and spices, then sneak some spinach into this protein-packed dish. —Jennifer Fisher, Austin, Texas

From the Recipe Creator: Shakshuka is a dish of poached eggs with tomatoes, onion and cumin. I learned about it while traveling through Southeast Asia, and it's been my favorite way to eat eggs since. —Ezra Weeks, Calgary, Alberta

From the Recipe Creator: Easy and cheesy, my go-to casserole for action-packed mornings has made many appearances at holiday breakfasts, potlucks and even my daughter's college apartment to feed her hungry roommates. —Patty Bernhard, Greenville, Ohio

From the Recipe Creator: Pizza for breakfast? Kids of all ages will love making—and munching—this hearty meal-in-one made with convenient crescent rolls and frozen hash browns. It's even great for camping! —Rae Truax, Mattawa, Washington

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: Crispy, sweet bacon dresses up any breakfast. When my girls see this, they call it "special breakfast." The big flavor punch just may surprise you. —Catherine Ann Goza, Charlotte, North Carolina

From the Recipe Creator: A fun and surprisingly hearty breakfast dish packed with flavor and richness. —Sara Morris, Laguna Beach, California

From the Recipe Creator: Great for a last-minute breakfast, brunch or lunch, this special frittata has a combination of crab and Swiss cheese that my guests rave about. I also like to use sausage and cheddar cheese with asparagus. —Deborah Posey, Virginia Beach, Virginia

From the Recipe Creator: I need just three ingredients to fix this sweetly seasoned ham steak. It's a quick and easy main dish for brunch or any meal. —Nancy Smits, Markesan, Wisconsin

From the Recipe Creator: When you're short on time and scrambling to get a meal on the table, this recipe is just what you need. There's a short ingredient list, cooking is kept to a minimum, and the green pepper and tomato makes it colorful. —Taste of Home Test Kitchen

From the Recipe Creator: The first time I served this Chicken Hash Brown Casserole was to a family with five children. The kids and the adults loved it! This is one recipe I often make for parties—it goes a long way, and all ages enjoy it. —Ruth Andrewson, Leavenworth, Washington

From the Recipe Creator: 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

From the Recipe Creator: Maple syrup, sage, thyme and a little liquid smoke give a delightful flavor to these homemade sausage patties. They're always a treat, but especially alongside pancakes or French toast. —Margaret Eid, Huron, South Dakota.

From the Recipe Creator: You would never guess that egg substitute is used in this fun variation on the classic asparagus frittata. —James Bates, Hermiston, Oregon

From the Recipe Creator: I have eggs every morning, and this is a delightful 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