My Favorite Low-Carb and Keto Grab-and-Go Breakfasts
My Favorite Low-Carb and Keto Grab-and-Go Breakfasts can really help on those mornings you need a breakfast in a hurry!
It was my infatuation with Donna’s Low-Carb High-Fiber Grain-Free Breakfast Muffins that gave me the idea of doing a round-up of all the grab-and-go breakfast ideas on the site. For years I used to eat breakfast in the car on the way to my job as a fourth grade teacher, and this round-up of My Favorite Low-Carb and Keto Grab-and-Go Breakfasts has all my favorite ideas for grab-and-go low-carb breakfasts!
And even now that I’m eating breakfast at home, I’m always happy if I have something in the fridge that I can grab, quickly warm, and eat for a quick no-fuss breakfast. This collection has plenty of breakfasts you’d eat with your hands, and some you might use a fork for if you were home, but that could be eaten out of hand wrapped in a paper towel if needed. These are the breakfast options I make over and over, hope you enjoy! And you can check out Breakfast Recipes for more low-carb ideas to start your day!
Before I get to the recipes, I know people will ask so let me share a couple of tips about the baking containers for the muffins, tarts, and mini-frittatas shared here. I wrote a post about the Silicone Baking Cups I like most for egg muffins and muffins, and this is the size I prefer now and use most often, although some older recipes might show a smaller size. The Williams Sonoma Tart Pan I use for the breakfast tarts and mini-frittatas is something I splurged on when I had a gift certificate, and if you don’t have a pan like that use the largest muffin cups you have. (Neither of these companies have any idea I am writing about their products, although the link for the silicone baking cups is an Amazon affiliate link.) And of course if you have a slightly different size silicone baking cup or have to use a muffin pan you can still make these grab-and-go breakfasts but you may have to adjust the cooking time. Enjoy!
The first grab-and-go breakfast I ever made was these basic Low-Carb Egg Muffins, and when I taught school I used to eat them quite often in the car on the way to work!
The newest muffin recipe on the blog is these Low-Carb Gluten-Free Breakfast Muffins with Zucchini and Feta which is an updated version of a cottage cheese and egg muffin that had quinoa flakes. After a few years I learned no one has that and they don’t want to buy it either!
If I’m home I’ll use a fork to eat these Crustless Breakfast Tarts with Mushrooms and Goat Cheese, but they can definitely be wrapped in a paper towel and eaten with your hands too. (Use large muffin cups if you don’t have a tart pan.)
This Low-Carb Gluten-Free Almond Flour Savory Bread is something I’ve been making a lot recently, and I’d love a couple of slices of this (heated and spread with some butter) for a quick low-carb breakfast!
These Low-Carb Green Chile and Cheese Egg Muffins are one of the ones I make most often, simply because I always have diced green chiles and cheese on hand!
I ate Donna’s Low-Carb High-Fiber Grain-Free Breakfast Muffins for days and day while I tested the recipe and loved these for an easy breakfast. I like them best warmed, cut in half, and spread with a little butter but Donna eats them in the car on the way to work!
Give me broccoli and three kinds of cheese and I’m a happy woman, and these Low-Carb Baked Mini Frittatas with Broccoli and Three Cheeses are a breakfast I’d enjoy any time of year!
Low-Carb Sausage and Cheese Breakfast Quesadillas are not going to work for Keto or gluten-free eaters, but if you use the low-carb tortillas I recommend you could eat these for a low-carb diet. I make a batch, keep in the fridge, and reheat in the microwave!
Low-Carb High-Fiber Savory Muffins with Parmesan and Green Onion are a tasty savory muffin you can eat for breakfast, lunch, or dinner, but I eat them most for breakfast, warmed, cut in half, and spread with some butter, YUM!
Southwestern Low-Carb Crustless Breakfast Tarts have red bell peppers, green chiles, and cheese baked in a custardy egg mixture that has some sour cream mixed in! This is another one that can be eaten with a fork if you’re home, but it’s also great wrapped in a paper towel if you’re on the go!
I love the little bits of green pepper in these Egg Muffins with Ham, Cheese, and Green Bell Pepper, but use red pepper or another veggie if you prefer. This is the perfect portable breakfast!
Low-Carb and Flourless Zucchini Muffins with Pecans is a *really* old recipe, but these muffins made with zucchini and almond flour are really delicious and this muffin is also gluten-free. Of course replace the optional tablespoon of brown sugar with an approved sweetener (I would use Golden Monkfruit Sweetener) for the lowest carbs.
One of my very favorite breakfasts I’ve made in this beloved tart pan is these Baked Mini-Frittatas with Mushrooms, Cottage Cheese, and Feta.
These interesting Flourless Egg and Cottage Cheese Savory Breakfast Muffins have almond meal, hemp seeds, Parmesan, flaxseed meal, nutritional yeast, eggs, cottage cheese, baking powder and some seasonings. These are probably not for everyone, but I love them and I have some readers who also really like this recipe!
Asparagus season is coming, and asparagus fans will love these Crustless Breakfast Tarts with Asparagus and Goat Cheese!
These Swiss Chard and Mushroom Squares are really just an egg muffin that’s made in a mini-loaf pan, although I admit these are also good for lunch or dinner. But if you like these ingredients you’ll enjoy this for an on-the-go breakfast. Use other greens if you prefer!
And finally, whether you have too much zucchini in the garden or have to buy it at the store, these Cheesy Crustless Low-Carb Zucchini Breakfast Tarts are a tasty low-carb breakfast!
What’s your favorite grab-and-go breakfast recipe? Tell us about it in the comments!