Egg ‘n Bakin’ Cups Low Carb Recipe

Here’s a fun, low-carb spin on the classic eggs and bacon breakfast. Muffin cups make it easy to control portions.


6 slices of bacon

6 eggs

To Make:

Fry bacon in skillet and drain. Break into bite-sized pieces. Crack eggs into a bowl and scramble. Grease a muffin tin. Use a measuring cup or ladle to place a scoop of scrambled egg into each of the muffin cups. Place a few pieces of bacon into each cup. Bake at 350 degrees for about 20 minutes or until a toothpick comes out clean when inserted. You may like your eggs softer or more golden-brown, so keep checking after 15 minutes has passed and adjust cooking time accordingly.

Yields 6 servings

Total Carbs: 1 gram per serving

Breakfast Fiesta – Low Carb Version of Huevos Rancheros

If you love huevos rancheros, you only need sacrifice the black beans and tortilla to get the same effect from this carb-friendly version of the classic Southwestern recipe. Enjoy a tasty and guilt-free breakfast or lunch thanks to this recipe that scores big with the ketogenic crowd.


4 eggs

1/3 cup shredded cheddar

1/3 cup avocado chunks

2 Tbs. olives, sliced

1/4 cup salsa

2 Tbs. sour cream

2 Tbs. fresh cilantro, finely chopped

To Make:

First, poach the eggs. One easy method is to pour a shallow pool of water into a frying pan and bring to a quick boil. Crack the eggs in, then reduce heat to medium or medium-low. When eggs are cooked to your liking, turn off the heat and cover the pan. Bring to the sink, and use the pan cover to drain any remaining water that may be left. Return to the stove, and add cheese and add olives. Heat on low, covered, until cheese melts to your liking. Transfer to plate. Top with salsa, avocado and sour cream. Delicious!

Yields 2 servings

Total Net Carbs: 7 grams per serving

Low Carb Spinach and Cheese Omelet

Eggs are incredibly healthy for you, and you can enjoy them to your heart’s content on the ketogenic diet. Here’s a great, low-carb recipe for the classic spinach and cheese omelet.


Non stick cooking spray

4 eggs

1/4 cup shredded sharp cheddar

1 Tablespoon of your favorite fresh herb, such as parsley or chives

2/3 cup red pepper relish (see recipe)

Salt and cayenne pepper, to taste

To Make:

Spray a large frying pan to coat with non-stick cooking spray.  Combine eggs, a sprinkle of salt and the cayenne pepper in a bowl, and whisk with a fork. Pour into skillet and cook until mostly done but still moist. Remove from heat.

Add most of the spinach and 2 Tablespoons of red pepper relish. Top with chives or parsley. Use spatula to lift up the edges of the omelet and fold in half. Sprinkle with remaining spinach and red pepper relish. Add additional cheese and chives to taste.

Mushroom and Goat Cheese Soufflé Low Carb Breakfast Recipe

You’ll hardly miss the carbs in this delicate, egg-white soufflé made rich and savory with creamy goat cheese and fresh mushroom slices.


1/2 cup egg whites

3 Tablespoons butter

1/2 cup mushroom slices

Half a medium tomato, sliced thin

Salt and pepper to taste

1/2 cup crumbled fresh goat cheese

To Make:

Preheat oven to 400 degrees. Into an oven-safe pan such as a cast-iron skillet, add the mushrooms and butter and sauté together until mushrooms are soft. Place tomato slices over mushroom. Into a bowl, combine egg whites with salt and pepper. Use a whisk to beat eggs until soft peaks form. Quickly fold the crumbled goat cheese into egg white mixture and pour on top of the tomatoes and mushrooms.

Bake for approximately 8 minutes. Remove from oven and flip soufflé over onto

serving plate. Yields 1 serving.

Total Carbs: 6 grams per serving

Keto Fried Eggs with Marjoram and Red Wine Vinegar Recipe

A more sophisticated version of the traditional fried eggs, with red wine vinegar for added tang and digestive power, plus mild herb flavoring from the marjoram.


1 Tablespoon butter

4 eggs

1/8 teaspoon marjoram

2 teaspoons red wine vinegar

1/2 teaspoon parsley

Salt and pepper to taste

To Make:

Melt half the butter in a small skillet. When butter is sufficiently hot but not brown, carefully break eggs in. Add spices and cook on medium-low until yolks are done to your liking. Place eggs onto serving plates. Melt remaining butter. Stir in red wine vinegar and allow mixture to cook for another minute. Pour over eggs. Garnish with parsley.

Yields 2 servings

Total Carbs: 1 gram per serving

Burger Breakfast Scramble Low Carb Recipe

Ground beef adds a hearty helping of filling protein to the usual scramble egg breakfast fare. A low-carb and keto-friendly crowd pleaser, the burger and egg scramble can be enjoyed for any meal, breakfast, lunch or dinner.


1/2 lb. ground beef

3 eggs

2 Tablespoons minced onion

3 oz. cream cheese

1 Tablespoon water

Salt and pepper to taste

To Make:

Cook the ground beef in a skillet until meat is no longer pink. Add in onion pieces and cook on medium low until they’re translucent. Spoon in cream cheese and continue to cook until the cream cheese is fully melted in. Beat eggs and pour over top of the meat mixture. Scramble until done. Add salt and pepper to taste.

Yields 2 servings

Total Carbs: 2.11 grams per serving


By continuing to use the WE Magazine for women website, you will be agreeing to Terms and Conditions, Privacy Policy and use of cookies while using this website.