This keto-friendly riff on the traditional Mickey D’s breakfast fills your belly while satisfying your soul. So good, you won’t even miss the muffin.

Ingredients

6 ounces Italian sausage, pre-cooked and sliced
6 eggs
1/8 cup heavy cream
3 oz. shredded cheese
3 eggs
Salt and pepper to taste

Directions

Preheat oven to 350. Grease a muffin tin with non-stick spray. Place 2 of the pre-cooked sausage slices into each muffin cup and sprinkle each one with a few bits of the shredded cheese, saving some of the cheese for the end of the recipe.

Beat eggs and cream together. Use a small scooping device such as a gravy ladle to spoon a bit of the egg mixture into each muffin cup. Add more cheese to each cup. Bake for approximately 20 minutes or until eggs are done.

Yields 3 servings
Total Carbs: 2.3 grams per serving

Low-carb tortilla shells make the breakfast burrito a special indulgence, even if you’re on the ketogenic diet. Just be sure to watch your carb intake for the rest of the day.

Ingredients

2 eggs
About 1/2 cup shredded cheddar
2 low carb tortilla shells
1/4 cup zucchini, diced
1/3 cup tomato, diced
1/4 cup mushrooms, diced
1 clove garlic, minced
2 Tbsp. salsa
Cayenne pepper
Chili powder

Directions

Prepare the chopped veggies in advance. Beat the eggs into a bowl. Combine both and season to your liking with salt and cayenne. Pour into skilled and scramble together until fully cooked to your liking. Place half the eggs into a low-carb tortilla shell, and top with salsa and cheese.

Yields 2 servings
Total Carbs: 6 gram per serving