Categories: Breakfast

7 Tasty Breakfast Recipes

Egg Wrap With Avocado And Salmon

Portion: 2

Preparation time: 30 minutes


  • 2 eggs
  • 100g smoked salmon
  • 4 tomatoes
  • ½ avocado
  • 1 lemon
  • 3 sprigs of coriander
  • 1 tsp canola oil
  • Salt pepper


1. In separate bowls, crack the eggs and whisk with salt and pepper.

2. Then put half of the canola oil in a pan and pour in 1 egg. Swirl the pan back and forth until the egg covers the entire pan.

3. Now bake until fully set.

4. Then do the same with the second egg.

5. Halve the avocado and remove the stone. Then remove the flesh from half the avocado and put it in a bowl.

6. Add lemon juice and coriander leaves to the avocado. Mix everything together well.

7. Now wash the tomatoes and cut them into small cubes.

8. Then spread the tomatoes, smoked salmon, avocado cream, salt and pepper on the egg and fold it.

Mushroom rolls

Portion: X

Preparation time: X


  • 6 medium eggs
  • 2 teaspoons rapeseed oil
  • 400 grams of mushrooms
  • 2 teaspoons chives
  • Keto buns


1. Finely dice the onions, clean and slice the mushrooms and sauté both in the heated oil.

2. Beat and stir the eggs. Also season with salt and pepper.

3. Pour the egg mixture into the pan and add chives to taste and allow to set slowly, turning carefully every now and then with a spatula.

4. Then spread the mixture over the toast slices

Greek Yogurt With Protein Crispies

Portion: 1

Preparation time: 5 minutes


  • 150g Greek yoghurt
  • 60 grams of raspberries
  • 15g soy protein crispies
  • 20 g cocoa nibs


1. Wash the raspberries.

2. Put the Greek yoghurt in a bowl and spread the remaining ingredients on top.

Chia Pudding With Papaya

Portion: 2

Preparation time: 20 minutes


  • 175ml almond milk
  • 150g papaya
  • 15g walnut kernels
  • 30g chia seeds
  • ½ tbsp ground almonds
  • 1 pinch vanilla powder
  • 1 tbsp linseed oil
  • ½ tbsp lemon juice


1. Take a bowl and mix together the chia seeds, almond milk, vanilla powder and ground almonds.

2. Then divide the chia pudding into 2 glasses and cover.

3. Now put them in the fridge overnight for 12 hours and let the chia swell.

4. In the morning, cut the papaya in half and remove the seeds. Cut the flesh into small pieces.

5. Then mix the papaya with linseed oil and the lemon juice and let it steep for 10 minutes.

6. Then roughly chop the walnuts.

7. Now serve the chia pudding and garnish with papaya and walnuts.

Easter bread

Portion: 15

Preparation time: X


  • 250 grams of flax flour
  • 120 g almond flour
  • 30 g coconut flour
  • 3-4 eggs depending on size
  • 1 packet of dry yeast
  • 1 teaspoon sugar substitute (xylitol)
  • 300 ml almond milk
  • 2 tsp salt


1. Knead all the ingredients into a dough using a food processor. Cover then let rise in a warm place for about 1 hour.

2. Preheat the oven to 160°.

3. Knead the dough well again and place on a baking sheet.

4. Bake at 160 degrees for about 40 – 50 minutes.

5. Let cool and decorate with an icing if you like.

Ketogenic Flatbread

Portion: X

Preparation time: X


  • 3 eggs
  • 3 tbsp cream cheese
  • ¼ tsp baking powder


1. Separate the egg white from the yolk.

2. Mix the cream cheese with the egg yolk.

3. Beat the egg whites with the baking powder until stiff. Carefully fold the stiff egg white into the egg yolk-cream cheese mixture and stir. Now place the small flat cakes on a baking tray lined with baking paper and bake for about 15 minutes at 150 degrees.

Bacon nests

Portion: 1

Preparation time: 15-20 minutes


  • 3 slices of bacon
  • 2 eggs
  • 1 cocktail tomato
  • 2 olives
  • salt and pepper
  • ¼ shallot


1. Divide bacon between two greased muffin tins. Chop it up a bit so that the molds can be completely laid out with it.

2. Chop the shallot, olives and tomato and distribute in the molds.

3. Crack an egg into each mold and season.

4. Bake in a preheated oven at 180°C for 12-15 minutes.

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