Low Carb Egg Recipes

For Simple Meal Preps

Welcome to your go-to guide for delicious and easy low carb egg recipes! If you're looking to lose weight while enjoying satisfying meals, you've come to the right place.

In my house, we go through a lot of eggs! And because there's so much you can do with them, we're never bored!

Eggs are a versatile and nutritious ingredient that can form the foundation of a variety of dishes. With simple ingredients and straightforward preparations, these recipes will help you stay on track with your low carb lifestyle.

Benefits of Eggs

Nutrient-Rich: Eggs are packed with essential nutrients, including B vitamins, selenium, as well as vitamin D.

High in Protein: Each egg has around 6-7 grams of protein, making them an excellent source for satiety and muscle maintenance.

Versatile: You can prepare eggs in countless ways, from boiling to scrambling to baking.

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Here's my growing list of Low Carb Egg Recipes

Sundried Tomato Frittata (Low Carb)

Meal Prep Tips

Batch Cooking: Prepare larger quantities of egg dishes like muffins or the egg bake at the beginning of the week, and enjoy them for easy meals. See recipes below.

Storage: Cooked eggs can generally be refrigerated for up to 5 days. Make sure to store them in airtight containers.

Versatility: Use leftovers creatively by adding them to salads or wraps for additional meals.

Embracing low carb eating can be simple and delicious with these egg recipes. Feel free to mix and match ingredients based on your preferences, and remember that meal prep is your best friend for staying on track. Start your journey to wellness and weight loss with these easy and hearty egg-based meals—your taste buds and waistline will thank you!

Listed below are some quick low carb egg recipes you can easily whip right up.

Classic Scrambled Eggs

 Ingredients:

3 large eggs

Salt and pepper, to taste

1 tablespoon butter or olive oil

 Instructions:

     1. Heat butter or olive oil in a non-stick skillet over medium heat.

     2. Whisk the eggs in a bowl with salt and pepper.

     3. Pour the eggs into the skillet and cook, stirring gently, until just set.

     4. Serve immediately for a quick and satisfying breakfast.

Egg and Spinach Bake

  Ingredients:

 6 large eggs

 2 cups fresh spinach, chopped

1/2 cup shredded cheese

Salt and pepper, to taste

Instructions:

     1. Preheat the oven to 350°F (175°C).

     2. In a large bowl, whisk the eggs with salt and pepper.

     3. Stir in the chopped spinach and cheese.

     4. Pour the mixture into a greased baking dish.

     5. Bake for 20-25 minutes or until set. Slice and serve for breakfast throughout the week.

Egg Muffins

Ingredients:

6 large eggs

1/2 cup diced bell peppers

1/2 cup diced onions

Salt and pepper, to taste

Instructions:

     1. Preheat the oven to 375°F (190°C) and grease a muffin tin.

     2. In a bowl, whisk the eggs with salt and pepper.

     3. Add the bell peppers and onions to the egg mixture.

     4. Pour the mixture evenly into the muffin tin.

     5. Bake for 15-20 minutes until the muffins are set.

These can be stored in the fridge for quick grab-and-go breakfasts.

Avocado Egg Salad

Ingredients:

4 hard-boiled eggs, chopped

1 ripe avocado, mashed

1 tablespoon mayonnaise (optional)

Lemon juice, to taste

Salt and pepper, to taste

Instructions:

     1. In a bowl, combine the chopped hard-boiled eggs, mashed avocado, mayonnaise, and lemon juice.

     2. Season with salt and pepper to taste.

     3. Serve it on lettuce leaves or in a low carb wrap for a refreshing lunch option.

Shakshuka

Ingredients:

4 large eggs

1 can (14 oz) diced tomatoes

1 onion, diced

1 bell pepper, diced

Spices (cumin, paprika, salt, and pepper)

Instructions:

     1. In a skillet, sauté the onion and bell pepper until softened.

     2. Add the diced tomatoes and spices, simmering for about 10 minutes.

     3. Create wells in the mixture and crack an egg into each well.

     4. Cover and simmer until the eggs are cooked to your liking. Serve warm, ideally with some fresh herbs.

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