When most people think of keto, they probably think meat, but my Keto Vegetarian Breakfast proves that you don’t need bacon for breakfast. The protein from the eggs and the spinach make this a simple, high protein breakfast that is quick to make. 10 minutes is all it takes to have this on your plate!
This quick and easy dish is also low-carb, gluten-free, and Whole30 approved.
To make my Keto Vegetarian Breakfast, you only need one pan. You first start by sautéing mushrooms in olive oil, and then you add spinach. Spinach is one of the most nutrient-dense leafy green vegetables you can eat, so I like to make sure I use spinach to start my day. Then you remove the veggies and cook your eggs, which only takes 3-4 minutes for over easy. I serve it with half an avocado for those healthy fats, and simply because avocado for breakfast is such a treat!
As you can see it doesn’t take much to have a Keto Vegetarian Breakfast. Just use simple, healthy ingredients and cook them in the most efficient and tasty way. You’ll end up with a satisfying morning meal that will fuel you properly through to lunch.
- 2 eggs
- 2 cups spinach
- ½ avocado
- ½ cup sliced mushrooms
- 1½ tbsp. olive oil
- 1 tsp. salt
- 1 tsp. black pepper
- In a large pan heat up 1 tbsp. olive oil to medium heat and add mushrooms. Cook for 2-3 minutes and add spinach. Cook until spinach starts to wilt and remove from pan. Wipe pan with a napkin and add remaining olive oil and two eggs. Cook on low heat for 3-4 minutes and cover with lid for eggs over easy. Plate with avocado, eggs, mushrooms, spinach and season.