10 Slow Carb Breakfasts That Don’t Taste Like Eggs

10 Slow-Carb Breakfasts That Don't Use Eggs - https://www.findingmyfitness.com
After having been providing meal ideas and recipes for slow carb followers for a little over a year, I’ve gotten more requests for eggless breakfasts than I thought would even be necessary. Between the meal planner and the slow-carb recipe Facebook group, I’m surprised at how many people get sick of eggs.

I guess I just love eggs a lot!

Eggs are definitely the easiest protein source for breakfast, and at least in the U.S., we’re very accustomed to it. If you’re trying to do slow-carb as a vegetarian, eggs are probably the best source of protein as well.

But I get that some people will get tired of the same breakfast every morning. So here’s what I’ve come up with. Not all of them avoid eggs completely, but the idea is to avoid that eggy taste and texture for breakfast.

Here are my 10 favorite slow-carb breakfasts that aren’t just eggs

Ground beef and zucchini

If you can’t handle eggs, the easiest thing to do, for any meal really, is to throw some meat and veggies in a skillet and cook until done. You could do this with any meat, but this preparation uses ground beef.

Ingredients

  • 1/2 lb ground beef
  • 1 zucchini, shredded
  • 1/2 onion, chopped
  • 2 cloves garlic, minced

Directions

  1. In a skillet, brown the ground beef. Add some salt and pepper to taste.
  2. When done, add the onions and garlic. Cook until tender.
  3. Finally, add the zucchini and cook until done.

Salmon Bennedict

Ingredients

  • 2 3oz. salmon fillets
  • a couple handfuls of spinach
  • 4 tbsp clarified butter, ghee, or Kerrygold butter
  • two egg yolks
  • juice from half a lime or lemon
  • salt & pepper

Directions

  1. Cook up your salmon using your fat of choice, salt, and pepper. Rendered bacon fat adds a great taste, if you’d like to use it.
  2. While the salmon is cooking, saute the spinach until wilted to your liking.
  3. Once the salmon is done, make up your hollandaise sauce (see below).
  4. Stack the salmon on the spinach, and drizzle some sauce on top!
  5. If you want to use the remaining egg whites, they’d make a yummy additional layer.

Hollandaise

  1. In a saucepan, melt your butter.
  2. While the butter melts: in a bowl, whisk together the egg yolks, lime juice, salt, and pepper.
  3. Slowly add the butter little by little (by spoonfuls works well) to the yolks and whisk constantly. When you’ve added a few tablespoons, you can add the yolks to the butter and turn heat to low.
  4. Continue cooking the hollandaise for about 10-30 seconds to heat it up, whisking constantly so it doesn’t harden.

Salmon, veggies, and lentils

As far as fish for breakfast goes, I just really like salmon better than others. I prefer salmon anyway to any other fish, so if you prefer a different fish then it’s fine to change it up.

You may feel this looks more like a lunch or dinner, but the point is it doesn’t have to look like a typical American breakfast.

Ingredients

  • 2 salmon fillets
  • 2 c fresh spinach
  • 1 c cooked lentils
  • 2 c steamed broccoli

Directions

  1. In a skillet, melt a little butter and then cook the fillets for about 3 minutes on both sides over medium-high heat.
  2. In another pan, melt a bit of butter (maybe a Tbsp) and wilt the spinach over medium heat, and then add the lentils when it’s wilted to your doneness.

Chicken & “Grits”

Here’s my slow-carb version of a popular southern U.S. breakfast

Ingredients

  • 1c cauliflower
  • 2 chicken breasts or thighs
  • 1c lentils, cooked

Directions

  1. Steam the cauliflower for about 10 minutes.
  2. While the cauliflowers going, season the chicken with salt and pepper and cook in a hot skillet until 165°F (75°C) internal temperature.
  3. Once the cauliflower is done, add some salt and optional splash of coconut milk and puree.

Corned Beef Hash

Makes 2-3 servings, depending on how hungry you are.

Ingredients

  • 1 onion, diced
  • 2 cans cannellini beans, rinsed and drained
  • 12 ounces corned beef, diced
  • 1/2 cup water
  • 1 tbsp olive oil

Directions

  1. Heat up some oil in a skillet and brown the onion.
  2. Add the beans, beef, and water, mix it all together, and let it brown on the bottom. When it’s brown, flip it over and brown on the other side.

Other recipes that I love but are on other sites

Tuna, Avocado, and Kraut

I found this on Radiance Nutrition. Diana teaches that breakfast really doesn’t need to be any fancier than protein and fat. That keeps our bodies primed for fat loss, and they can be super quick to prepare, like this one.
kraut-avocado-tuna

Bacon Pancakes

Using egg whites as opposed to the whole egg make these fluffier (yes it’s eggs, but it doesn’t taste like eggs). I found this recipe on the website of the fittest 60 year old I know.
BaconPancakes2

Almond Porridge

I put this one on Slow Carb Foodie. It’s quite yummy!
IMG_6010

Slow Cooker Breakfast Meatloaf

breakfast-meatloaf

Breakfast Stackers

These look super delicious.
breakfast-stackers

Do you have a favorite egg-less breakfast? Please share it below, and then head over to Share Your 4-Hour Body Recipes on Facebook and share it there as well!

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Comments

  1. Thanks for sharing those recipes. They looked awesomely yummy!! I gotta try them all at home. 🙂

  2. Love the egg yolks in the Salmon Benedict. A+ stuff.

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