Ideas for Low-Carb High Protein Breakfasts

by Elizabeth Smith

    Whether you are following a low-carb diet or simply looking to eat a healthy diet, a low-carb, high protein breakfast can give you the energy to last through the morning. As you plan breakfast options, choose foods that have a mix of healthy fats and protein to keep you full until lunch.

    Eggs, which are naturally low in carbohydrates, are a filling and easy breakfast base. Saute together omelette fillings: onions, red and green peppers, and sausage are tasty and filling. To make a quick omelette, whip together three eggs or one full egg and two egg whites if you want a lower-fat or low cholesterol meal. Pour the eggs over the vegetables, let set and flip so they are done on both sides. Sprinkle with cheese and a tablespoon of dried buttermilk dressing mix, and fold the omelette. Allow the cheese to melt before eating.

    For a low-carb version of a standard breakfast wrap, use eggs and meat. Warm a low-carb tortilla for a few seconds in the microwave or frying pan. Spread the wrap with creamy dressing and top it with fried deli meat, fried egg whites or scrambled eggs, cheese, and sauteed vegetables. Use thin slices so the wrap will be easy to roll up. If you want extra salt and crunch, add turkey bacon into the wrap.

    If you are looking for a sweet breakfast that is low in carbs and high in protein, go with cottage cheese or low-carb yogurt. Mix cottage cheese with cinnamon or use Greek yogurt. Add in low-carb fruits like raspberries, blackberries, or cranberries and mix well. Top the mixture with cut up nuts for a healthy protein boost.

    For a quick breakfast you can make ahead of time or put in the oven while you are getting ready in the morning, make frittata. Mix eggs together as you would for scrambled eggs. Mix in a variety of low-carb, high protein toppings like cut-up ham, turkey, cheese, bell peppers, or onions. Add fresh herbs and spices or dried ranch seasoning. Coat a pie pan or a muffin tin with cooking spray, pour the egg mix in and bake until it is cooked through. Top with shredded cheese before you serve.

    About the Author

    Elizabeth Smith has been a scientific and engineering writer since 2004. Her work has appeared in numerous journals, newspapers and corporate publications. A frequent traveler, she also has penned articles as a travel writer. Smith has a Bachelor of Arts in communications and writing from Michigan State University.

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