A good keto breakfast should be quick, filling, and easy to make even on a busy morning. This one checks all the boxes: fluffy scrambled eggs with spinach, creamy avocado, and crispy bacon, all topped with a zesty lemon-garlic yogurt drizzle. It’s the kind of plate that feels like a treat but keeps you on track.
There’s no fuss, just real food with big flavor. If you’re new to keto or just need a dependable go-to, this is a great place to start.
What Makes This Recipe So Good
- Balanced and filling: Protein, healthy fats, and fiber keep you satisfied for hours.
- Fast: Ready in about 15 minutes with minimal prep.
- Fresh flavor: The lemon-garlic yogurt adds brightness that keeps it from feeling heavy.
- Flexible: Swap veggies and toppings based on what you have.
- Low-carb: Intentionally designed to stay keto-friendly without sacrificing taste.
What You’ll Need
- 4 slices bacon (sugar-free if possible)
- 4 large eggs
- 1 cup fresh spinach, roughly chopped
- 1 tablespoon butter or ghee
- 1 small avocado, sliced
- 2 tablespoons full-fat Greek yogurt or sour cream
- 1 teaspoon lemon juice
- 1 small garlic clove, finely grated (or 1/4 teaspoon garlic powder)
- Salt and black pepper, to taste
- Optional: red pepper flakes, chopped chives, or fresh parsley
Instructions
- Crisp the bacon: Cook bacon in a skillet over medium heat until crispy, about 6–8 minutes. Transfer to a paper towel–lined plate.
Reserve 1 teaspoon bacon fat in the pan and discard or save the rest.
- Make the yogurt drizzle: In a small bowl, mix the Greek yogurt, lemon juice, and grated garlic. Season with a pinch of salt and pepper. Set aside.
- Sauté the spinach: Add the reserved bacon fat and butter to the skillet.
When melted, add spinach and a pinch of salt. Cook 1–2 minutes, just until wilted. Push to one side of the pan.
- Scramble the eggs: Crack the eggs into the empty side of the pan.
Season with salt and pepper. Gently scramble over medium-low heat until just set and soft, about 2–3 minutes.
- Plate it up: Add eggs and spinach to plates. Top with avocado slices and crumbled bacon.
Drizzle the lemon-garlic yogurt over the top.
- Finish: Sprinkle with red pepper flakes or fresh herbs if you like. Serve warm.
Storage Instructions
- Cooked components: Store scrambled eggs and sautéed spinach together in an airtight container for up to 2 days in the fridge.
- Bacon: Keep cooked bacon in a sealed container for up to 4 days. Re-crisp in a hot pan or air fryer for 1–2 minutes.
- Yogurt drizzle: Refrigerate in a small jar up to 3 days.
Stir before using.
- Avocado: Slice fresh when serving. If prepping ahead, brush with lemon and wrap tightly to slow browning.
- Reheating: Gently warm eggs and spinach in a skillet over low heat with a small knob of butter to avoid drying out.
Why This Is Good for You
- Protein for steady energy: Eggs and Greek yogurt help curb cravings and support muscle maintenance.
- Healthy fats: Avocado and bacon (in moderation) provide satiety and flavor. Butter or ghee adds richness without carbs.
- Micronutrients: Spinach brings iron, folate, and vitamin K, while avocado adds potassium and fiber.
- Keto-friendly: Very low in carbs and free of added sugars, so it fits neatly into a ketogenic way of eating.
Pitfalls to Watch Out For
- Sneaky sugars: Some bacon brands add sugar.
Check the label to keep carbs low.
- Portion creep: Nuts, cheese, and sauces can add up fast. Measure if you’re tracking macros.
- Overcooked eggs: Dry eggs are less enjoyable. Keep the heat low and pull them off while still soft.
- Low-fat swaps: Avoid low-fat yogurt or sour cream, which often has more carbs and less satiety.
Recipe Variations
- Chorizo and Pepper Scramble: Swap bacon for chorizo and add sautéed bell peppers and onions (use a light hand with onions to keep carbs low).
Top with cilantro and a dollop of sour cream.
- Smoked Salmon and Dill: Skip the bacon. Add smoked salmon, capers, and fresh dill. Use the lemon-garlic yogurt as-is or add a touch of Dijon.
- Mushroom and Goat Cheese: Sauté sliced mushrooms in butter until browned.
Crumble in a little goat cheese and finish with chives.
- Dairy-Free: Replace butter with olive oil or ghee, and swap the yogurt drizzle for a quick avocado-lime crema (avocado, lime juice, a splash of olive oil, salt).
- Sheet-Pan Meal Prep: Bake bacon on a sheet pan, then roast cherry tomatoes and zucchini in the rendered fat. Scramble eggs fresh each morning and add toppings from the fridge.
FAQ
How many carbs are in this keto breakfast?
Exact numbers vary by brand and portions, but this plate typically lands around 4–6 net carbs per serving. The biggest variables are the yogurt and avocado amounts.
Check labels and adjust as needed.
Can I make this without dairy?
Yes. Use ghee or olive oil instead of butter, and skip the yogurt drizzle or replace it with an avocado-lime sauce. The meal will still be rich and satisfying.
What if I don’t eat pork?
Swap bacon for turkey bacon, chicken sausage, or smoked salmon.
If using sausage, choose a no-sugar-added option and check the carbs per link.
Do I have to use spinach?
No. Kale, arugula, Swiss chard, or even a small handful of zucchini ribbons work well. Keep portions reasonable to maintain low carbs.
Can I meal prep this for the week?
You can cook the bacon, sauté greens, and mix the sauce ahead.
Scramble eggs fresh in the morning for the best texture. Reheat the greens and bacon quickly in a skillet.
Is this breakfast suitable for intermittent fasting?
It can be. If you’re breaking a fast, this meal offers protein and fat without a blood sugar spike.
Adjust portion sizes to fit your eating window and goals.
Can I add cheese?
Absolutely. A small handful of shredded cheddar, feta, or goat cheese is delicious. Keep an eye on quantity to stay within your carb and calorie targets.
What can I drink with it?
Black coffee, coffee with a splash of heavy cream, unsweetened tea, or water with lemon are all solid choices.
Avoid sweetened creamers or juices.
In Conclusion
This keto breakfast is simple, fast, and full of flavor. It balances protein, healthy fats, and fresh greens, so you feel satisfied without the mid-morning slump. Keep the base recipe handy, then swap toppings and veggies to match your mood or what’s in your fridge.
With a few smart choices, breakfast becomes the easiest meal to keep keto—and one you’ll actually look forward to.
