I eat eggs almost daily for breakfast. Here are some ideas to add variety to your scrambles and omelets:
Cooking Fat
You can cook your eggs in a non stick frying pan with some spray oil, with butter, ghee, coconut oil, avocado oil, or extra virgin olive oil. If you cook bacon in the pan, you can fry the eggs in the bacon grease.
Basic Eggs
Mix eggs with some water, heavy cream, or half and half, and cook as desired.
Protein
Have some bacon, sausage, leftover meat, prosciutto, salmon, or cheese with your eggs.
Veggies
I often add various combinations of vegetables to my eggs. These include garlic, onions, zucchini, spinach, mushrooms, tomatoes, salsa, and leftover cooked vegetables from dinner like broccoli, asparagus, and green beans.
Veggies and bacon
Avocado
Enjoy your eggs with avocado or guacamole.
Guacamole, veggies, bacon
Starches
Cook eggs with cooked sweet potatoes or butternut squash. If I don’t have any sweet potatoes or butternut squash leftover from dinner, I quickly steam some in the microwave.
Veggies and butternut squash (fried in coconut oil and topped with cinnamon)
Fruit
A side of fruit is delightful! Try apples, berries, melons, and oranges. I like to sprinkle cinnamon on chopped apples.
Blueberries, cheese, veggies
Easy breakfast to order at a restaurant: eggs, bacon, fruit, and coffee:
And sometimes, veggies and avocado!
Lots of great breakfast recipes in the Low Carb Menu Planner app too!