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prep time
10 min
cook time
15 min
ready time
25 min
Keto Summer Protein Breakfast Bowl
One thing about our Keto summer recipes is that they are flavor-packed and taste just as delicious as they look, and this Keto summer breakfast bowl is no exception. It is perfect to make for a quick and easy breakfast or lunch. It requires a handful of ingredients and less than 30 minutes to come together. It has an array of flavors from the cooked components and fresh cherry tomatoes, perfect for a summer meal. It is full of healthy protein and makes for a great meal to start the day.
What other components can you add to this breakfast bowl?
This breakfast bowl can be prepared with as many or as few components as you desire. Some protein options to replace ground beef include low-carb breakfast sausage, bacon, ham, tofu, and turkey sausage. For some added nutrition and fiber, add some sautéed broccoli, cauliflower, asparagus, mushrooms, zucchini, jalapenos, avocado, or chunky low-carb salsa. To add a cheesy and creamy twist, add some sour cream, shredded cheddar cheese, or parmesan cheese. Feel free to top this breakfast bowl with any low-carb sauce of your preference.
How to store this Keto summer breakfast bowl?
This breakfast bowl can be stored in the refrigerator for up to 3 days.
Can you make this recipe vegan?
Yes, you can make this recipe vegan. Simply replace the eggs with a low-carb egg replacement. For a vegan protein source, sauté some crumbled tofu with any seasonings of your choice. Feel free to add as many vegetables as you would like to increase the volume of the bowl.
Net Carbs
5.1 g
Fiber
2 g
Total Carbs
7.2 g
Protein
42.1 g
Fats
38.3 g
546 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Olive oil
1 tbsp
Spinach
1 cup
Black pepper
0.5 tsp
Salt
0.5 tsp
Red pepper
0.25 small
Ground beef
100 g
Garlic powder
0.25 tsp
Raw egg
2 medium
Feta cheese
0.13 cup, crumbled
Tomato
3 cherry
Recipe Steps
steps 5
25 min
Step 1
To a pan over medium heat, add ½ tbsp olive oil and spinach and sauté until the spinach begins to wilt down. Season with salt and black pepper. Transfer the cooked spinach to a bowl and set aside.Step 2
Wash and julienne the red pepper and cut the cherry tomatoes in half. To the same pan, add the peppers and sauté until softened. This should take about 2-4 minutes. Transfer the peppers onto the same bowl with the spinach and set aside.Step 3
Whisk the eggs with a pinch of salt and black pepper. To the same pan, add the remaining ½ tbsp olive oil, then pour in the whisked eggs. Scramble the eggs using a silicon spatula to push the outer edges towards the middle until the eggs are cooked. Transfer the eggs to the same bowl as the spinach and pepper.Step 4
Lastly, wipe the pan clean and cook the ground beef over medium heat until cooked through. Season the ground beef with salt and pepper. Once cooked, transfer the cooked ground beef to the bowl with the other cooked ingredients.Step 5
Add the chopped tomatoes to the bowl and crumble the feta cheese. Garnish with chopped parsley, optional. Serve right away.
