5 Minute Keto Breakfast Bowl

The 5 Minute Keto Breakfast Bowl is a fast, savory, and satisfying low carb meal built around classic keto staples like eggs, avocado, bacon, spinach, and cheese. Creamy avocado and melty cheese provide rich fats, while eggs and bacon add protein and crunch to keep you full and energized without sugar crashes. Fresh spinach adds a boost of vitamins and fiber, and everything comes together in a warm bowl that works for breakfast, lunch, dinner, or post workout fuel. This simple skillet recipe is ready in minutes and is easy to customize with your favorite cheeses and egg style while staying strictly keto friendly.

Course Breakfast, Brunch, Dinner, Lunch

Cuisine American

Keyword 5 minute recipe, breakfast bowl, egg bowl, gluten free, high fat, keto, low-carb, quick breakfast

Prep Time 3

Cook Time 5

Total Time 8

Servings servings

Calories 430kcal

Equipment

Skillet
Mixing bowl
Knife
Cutting board
Spatula

Ingredients

For the breakfast bowls

4 large eggs use pasture raised if possible
2 slices thick cut bacon sugar free, chopped
1 cup fresh baby spinach roughly chopped
1 small avocado pitted, peeled, and diced
1/2 cup shredded cheddar cheese or your favorite keto friendly cheese
2 tablespoons unsalted butter
1 tablespoon heavy whipping cream to make the eggs extra creamy, optional
1/4 teaspoon fine sea salt or to taste
1/8 teaspoon ground black pepper or to taste
1/8 teaspoon garlic powder optional for extra flavor

Optional toppings

1 tablespoon chopped fresh chives or green onion
1/4 teaspoon crushed red pepper flakes for heat, optional

Instructions

Add the eggs, heavy whipping cream, salt, pepper, and garlic powder to a small mixing bowl and whisk until the yolks and whites are fully combined and slightly frothy.
Heat a skillet over medium heat and cook the chopped bacon until crisp, then transfer the bacon to a plate while leaving about half of the rendered fat in the skillet.
Add the butter to the skillet with the bacon fat and let it melt, then add the chopped spinach and sauté until just wilted and bright green.
Pour the egg mixture into the skillet and gently stir with a spatula, scraping the bottom as the eggs slowly set to create soft scrambled eggs.
When the eggs are mostly set but still slightly glossy, sprinkle in the shredded cheddar cheese and most of the crisp bacon, then fold just until the cheese starts to melt and the eggs are cooked to your liking.
Divide the cheesy egg and spinach mixture between two bowls, then top each bowl with diced avocado, the remaining bacon, and any desired toppings such as chives or red pepper flakes before serving immediately.

Notes

For even faster mornings, cook and crumble a batch of bacon ahead of time and store it in the refrigerator for up to several days so you can simply reheat it in the skillet before adding the eggs. You can also whisk the eggs and seasonings the night before and keep them covered in the fridge, then pour directly into the pan when you are ready to cook. To keep net carbs low, stick with leafy greens like spinach or kale and avoid starchy vegetables. This bowl is very flexible, so feel free to swap cheddar for other keto friendly cheeses like mozzarella, Monterey Jack, or gouda, and adjust the egg doneness to your preference, from soft scrambled to more firmly set.

Nutrition