Keto Breakfast Recipes

Spinach & Feta Breakfast Scramble

Scrambled eggs are an easy keto breakfast, and they are also completely customizable. You can jazz them up with all sorts of additions and flavors. A little fresh spinach and some feta give these eggs a Mediterranean twist.

Recipe by Carolyn Ketchum | Photo by Naomi Sherman

3 g net carbs | 1 g fiber | 30 g fat | 16 g protein | 348 kcal


Prep/Cooking Time: 5 + 10 min | Easy | 2 Servings


• 4 large eggs

• 2 tbsp heavy whipping cream

• 2 tbsp butter

• 110 g (850 ml) fresh baby spinach

• 1 garlic clove, minced

• salt and ground black pepper

• 45 g feta cheese, crumbled

• 110 g bacon (optional)


1. In a medium bowl, whisk the eggs and cream together until well combined.

2. Heat a large skillet over medium-low heat and add the butter. Once the butter is melted, stir in the spinach and garlic and let cook until the spinach is wilted. Sprinkle with salt and pepper.

3. Pour the egg mixture into the skillet. Cook without disturbing until it just begins to set around the edges. Using a rubber spatula, gently lift and turn the curds from the edge of the pan toward the center, allowing the uncooked eggs to run back out to the edges. Continue to lift and turn until the eggs are set to your liking.

4. Remove the pan from heat and sprinkle with feta cheese. Serve immediately. Add some fried bacon slices if you like!