Whether you decide to get an early morning start, or you’re going the intermittent fasting route, you need a good supply of nutrients to give you that important initial boost.
As a rule, limiting your carb intake in your first meal of the day is always a good idea unless you’re about to engage in strenuous activity such as a race or other forms of high energy output activities.
If you’re going about your day as normal, fat and protein dominant meal is the best way to begin.
This is especially true if you’re following a low carb protocol such as keto.
In this article, we’re going to hook you up with one of our favorite grab and go low carb breakfast recipes.
We have plenty of variety for you in this area so stay tuned for more awesome, delicious and nutritious breakfast tips.
And while you’re at it, why not stop by the Life Renu shop here, and check out our premium range of specially formulated health supplements, aimed at giving you optimized support throughout your day, for a healthy, long term lifestyle switch up.
And with that being said, let’s take a look at today’s amazing low carb breakfast option.
Keto Breakfast Casserole.
We love a good casserole, and when it comes to grab and go low carb breakfast, a casserole idea brings convenience to the table along with the essentials of good nutrition.
Having a meal contained in an all-in-one option makes for an easy way to grab all your nutrients without the fuss of multiple cooking steps and all the mess that comes with them.
We hope you enjoy this enough to make it a staple.
Grab And Go Low Carb Breakfast
- 1 tbsp Black pepper
- 1 lb Breakfast sausage
- ¼ tbsp Cayenne pepper
- 2 tbsp Fresh chilies
- 2 tbsp Fresh dill
- 6 cloves-diced Garlic
- ½ Cup Heavy cream
- 3 Cup Kale
- 12 Large Eggs
- ¼ tbsp Sea Salt
- ¼ tbsp Turmeric
- 2 Cup White button mushrooms
- Preheat the oven to 180c/350F
1.Preheat the oven to 180c/350F
2.On the stovetop, heat up and grease a large skillet and add garlic.
3.Cook garlic for about 2 minutes, until strong fragrant notes become apparent.
4.Add sausages and cook until brown, this should take 8 to 10 minutes.
5.In a separate pot, blanch the kale for about 8 minutes in boiling water, then remove and place immediately in ice water to halt the cooking process.
6.Pat the kale dry.
7.Whisk the remaining ingredients in a large bowl until combined well. Make sure to leave some cheese out of this mix so you can sprinkle on top.
8.Prepare a 9 by 9-inch ceramic or heat resistant glass casserole dish by greasing it.
9.Mix in sausage and kale together with the egg mix and now pour into the casserole dish.
10.Sprinkle the leftover cheese on top.
11.Bake for about 35 minutes or until eggs are set and the cheese has formed an even, baked layer.
This recipe is easy to modify and grab and go low carb breakfast.
For example, you can swap out the kale for any number of veggie options including broccoli, spinach or cauliflower.
You can also switch things up with the herb option. Cilantro or parsley work great too.
In terms of storage, you can keep the baked casserole for up to two days in a sealed refrigerated container