Low Carb Breakfast With Avocado

Starting your day with a low carb breakfast is a great way to stay energized, avoid sugar crashes, and feel satisfied for hours. And the best part? It doesn’t have to be complicated at all. This delicious low carb breakfast with avocado and eggs is ready in just 10 minutes and packed with healthy fats, protein, and fresh veggies. Whether you’re easing into healthier habits, following a keto lifestyle, or simply looking for a filling savory breakfast, this easy recipe has you covered.

Course Breakfast

Cuisine Low carb

Keyword avocado, cherry tomatoes, eggs

Diet Gluten free, Low carb, Paleo

Prep Time 5

Cook Time 5

Total Time 10

Servings person

Calories 431

Author Simone

Ingredients

100 gr sweet potato in cubes
2 eggs
1/2 avocado in cubes or slices
100 gr cherry tomatoes in halves
4 radish in slices or quarts
1/2 bunch fresh cilantro chopped
peper and salt
1 spring onion in rings
1 tsp coconut oil for baking

Metric - Us customary

Instructions

Add some water to a small saucepan and cook the sweet potato in a few minutes until cooked through. Drain and leave to steam.
100 gr sweet potato
Heat a frying pan with the coconut oil and add the eggs to bake them however you like.
2 eggs, 1 tsp coconut oil
Remove the pan from the heat and spread the tomatoes, radish, spring onion, fresh cilantro and the sweet potato cubes around the eggs. Serve in the pan.
1/2 avocado, 100 gr cherry tomatoes, 4 radish, 1/2 bunch fresh cilantro, 1 spring onion, peper and salt

Notes

Storing: Once baked eat this straight away. Avocado browns and becomes less appealing if you leave it to sit.

Nutrition