20+ Easy Zero Carb Meal Prep Breakfast Ideas with Full Recipes

Many people are trying low carb and zero carb diets. They want to manage their weight. They want to feel better and think more clearly. A zero carb diet means eating foods with almost no carbs. This can work well for some people.

But breakfast can be hard. Most normal breakfast foods are full of carbs. This article is a complete guide. It has over 20 easy zero carb breakfast ideas. They are perfect for making ahead of time. Every idea comes with a full recipe. This way, you can start your day right, even on your busiest mornings.

The Building Blocks of a Zero Carb Breakfast

A true zero carb diet uses foods that come from animals. Most plant foods have at least some carbs. Here are the foods you will use to make tasty zero carb breakfasts.

Some foods say “zero carb” on the label. They might still have less than one gram of carbs. If you want to be very strict, always read the nutrition labels.

• Meats: Beef, pork, lamb, bacon, and sausage are good. Check sausage labels for added sugar or fillers.
• Poultry: Chicken, turkey, and duck.
• Fish and Seafood: Salmon, tuna, and cod are great choices.
• Eggs: Eggs are very important. You can use them in many ways.
• Fats and Oils: Use butter, ghee, and olive oil for cooking.
• Hard Cheeses: Cheddar, parmesan, and swiss have very few carbs. You can have a small amount.

Egg Based Meal Prep Marvels

Eggs are a breakfast favorite for good reason. They have lots of protein and healthy fats. You can use them in many different recipes. They are great for making ahead.

1. Bacon and Egg Cups

These little cups are perfect for grabbing and going. The bacon makes a tasty, crispy shell. Inside is a soft baked egg.

Yields: 6 servings
Prep time: 5 minutes
Cook time: 20 minutes

Ingredients:

• 6 slices thick cut bacon
• 6 large eggs
• 2 tablespoons grated Parmesan cheese
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped green onions or chives for garnish

Instructions:

1. Heat your oven to 375°F (190°C). Grease a muffin tin that has 6 cups.
2. Cook the bacon in a skillet over medium heat for 5 to 7 minutes. It should be flexible but not fully crispy.
3. Put the bacon on a plate with paper towels to drain the grease.
4. Line each muffin cup with one slice of bacon. Make a ring around the edge.
5. Carefully crack one egg into the center of each bacon ring.
6. Sprinkle Parmesan cheese, salt, and pepper on top of each egg.
7. Bake for 13 to 16 minutes. For a runny yolk, bake for 13 minutes. For a firm yolk, bake for 16 minutes.
8. Let the cups cool in the tin for a few minutes. Run a knife around the edge and lift them out.
9. Put chopped green onions or chives on top before you serve.

Meal Prep and Storage:

To make these ahead, undercook the eggs a little. Bake for only 13 minutes. Let them cool all the way. Keep them in a sealed container in the fridge for up to 3 days. To reheat, put them on a plate and microwave for 30 to 60 seconds. You can also freeze them for up to one month.

2. Zero Carb Breakfast Casserole

This is a hearty and tasty casserole. It can feed a group. Or it can give you breakfast for the whole week. You can change it with your favorite zero carb foods.

Yields: 8 servings
Prep time: 10 minutes
Cook time: 30 to 35 minutes

Ingredients:

• 1 lb breakfast sausage
• 12 large eggs
• 1/2 cup heavy cream
• 2 cups shredded cheddar cheese, divided
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• Optional: 1 cup cooked and crumbled bacon, sautéed mushrooms, or spinach

Instructions:

1. Heat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Cook the sausage in a large skillet over medium high heat until browned. Break it into small pieces. Drain the grease.
3. Spread the cooked sausage evenly in the bottom of the baking dish.
4. In a large bowl, whisk the eggs, heavy cream, 1 cup of cheddar cheese, parsley, salt, and pepper. Mix well.
5. Pour the egg mix over the sausage in the dish.
6. Sprinkle the last 1 cup of cheddar cheese on top.
7. Bake for 30 to 35 minutes. The eggs should be set in the middle and the top should be golden brown.
8. Let the casserole cool for a few minutes before you slice and serve.

Meal Prep and Storage:

Keep the casserole in a sealed container in the fridge for up to 4 days. Reheat one slice in the microwave for 1 to 2 minutes. You can freeze single portions for up to 3 months. Thaw them in the fridge overnight before you reheat.

3. Classic Scrambled Eggs with Cheese

This is a simple breakfast that never gets old. You can make it in just a few minutes. It is easy to make a big batch for the week.

Yields: 2 servings
Prep time: 2 minutes
Cook time: 5 minutes

Ingredients:

• 4 large eggs
• 2 tablespoons heavy cream
• 1/2 cup shredded cheddar cheese
• 1 tablespoon butter
• Salt and freshly ground black pepper to taste

Instructions:

1. In a medium bowl, whisk the eggs and heavy cream. Whisk until the mix is pale yellow and frothy.
2. Melt the butter in a non stick skillet over medium low heat.
3. Pour the egg mix into the skillet. Let it cook for about 30 seconds. The edges should start to set.
4. Use a spatula to gently push the eggs from the edges toward the center. This makes soft curds.
5. Keep cooking and stirring gently. The eggs should be almost set but still a little wet.
6. Sprinkle the cheese over the eggs. Fold to mix it in. The heat from the eggs will melt the cheese.
7. Take the pan off the heat. Add salt and pepper to taste.

Meal Prep and Storage:

To make ahead, cook a big batch of scrambled eggs. Let them cool all the way. Keep them in a sealed container in the fridge for up to 3 days. Reheat in the microwave for 30 seconds at a time. Stir in between until they are warm.

4. Smoked Salmon and Cream Cheese Roll Ups

This is a fancy breakfast that needs no cooking. It is perfect for a quick and fresh meal. Smoked salmon and cream cheese taste great together.

Yields: 4 servings
Prep time: 10 minutes

Ingredients:

• 8 ounces smoked salmon, thinly sliced
• 4 ounces cream cheese, softened
• 1 tablespoon chopped fresh dill
• 1 tablespoon lemon juice
• Salt and freshly ground black pepper to taste

Instructions:

1. In a small bowl, mix the softened cream cheese, fresh dill, and lemon juice. Mix until well combined.
2. Lay the slices of smoked salmon flat on a cutting board or parchment paper.
3. Spread a thin layer of the cream cheese mix over each slice of salmon.
4. Roll up each slice of salmon tightly.
5. You can serve the roll ups whole. Or you can slice them into 1 inch thick pinwheels.

Meal Prep and Storage:

You can make these roll ups ahead of time. Keep them in a sealed container in the fridge for up to 2 days. They taste best when cold.

5. Homemade Sausage Patties

Making your own sausage is easy. You can control what goes in it. This way you know it is truly zero carb. Make a big batch and freeze some for later.

Yields: 8 to 10 patties
Prep time: 10 minutes
Cook time: 10 to 12 minutes

Ingredients:

• 1 lb ground pork
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried sage
• 1/4 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• Pinch of red pepper flakes (this is optional)

Instructions:

1. In a large bowl, put the ground pork and all the spices. Use salt, pepper, sage, thyme, garlic powder, and red pepper flakes if you want.
2. Use your hands to mix the spices into the pork. Make sure it is all mixed evenly. Do not mix too much.
3. Divide the mix into 8 to 10 equal parts. Shape them into patties about 1/2 inch thick.
4. Heat a large skillet over medium high heat. Put the patties in the skillet. Do not crowd the pan. You may need to cook them in batches.
5. Cook for 5 to 6 minutes on each side. The patties should be browned and cooked through.
6. Put the cooked patties on a plate with paper towels to drain any extra grease.

Meal Prep and Storage:

Cooked sausage patties can be kept in a sealed container in the fridge for up to 4 days. To keep them longer, put the cooked and cooled patties on a baking sheet in one layer. Freeze until solid. Then put them in a freezer safe bag or container. They will keep for up to 3 months. Reheat in the microwave or in a skillet until warm.

6. Spinach and Feta Frittata

A frittata is like a crustless quiche. It is a great zero carb breakfast. This one has spinach and salty feta cheese. It tastes like food from the Mediterranean.

Yields: 6 to 8 servings
Prep time: 10 minutes
Cook time: 20 to 25 minutes

Ingredients:

• 8 large eggs
• 1/2 cup heavy cream
• 1 cup crumbled feta cheese
• 2 cups fresh spinach
• 1 tablespoon butter
• Salt and freshly ground black pepper to taste

Instructions:

1. Heat your oven to 375°F (190°C).
2. Melt the butter in a 10 inch oven safe skillet over medium heat.
3. Add the fresh spinach to the skillet. Cook until it wilts, about 2 to 3 minutes.
4. In a large bowl, whisk the eggs and heavy cream until well mixed. Add salt and pepper.
5. Stir in the crumbled feta cheese.
6. Pour the egg mix over the spinach in the skillet.
7. Put the skillet in the oven. Bake for 20 to 25 minutes. The frittata should be set in the center and the edges should be golden brown.
8. Let it cool for a few minutes before you slice and serve.

Meal Prep and Storage:

A frittata is good warm or cold. Keep it in a sealed container in the fridge for up to 4 days. You can also freeze single slices for up to 3 months.

7. Steak and Eggs

This is a hearty breakfast with lots of protein. It will keep you full for hours. This classic pair is a favorite for good reason.

Yields: 2 servings
Prep time: 5 minutes
Cook time: 10 to 15 minutes

Ingredients:

• 1 ribeye or sirloin steak (8 to 10 ounces), about 1 inch thick
• 1 tablespoon butter or avocado oil
• 4 large eggs
• Salt and freshly ground black pepper to taste

Instructions:

1. Pat the steak dry with paper towels. Put salt and pepper on both sides generously.
2. Heat the butter or oil in a large cast iron skillet over medium high heat.
3. Carefully put the steak in the hot skillet. Cook for 3 to 5 minutes on each side for medium rare. Cook it to how you like it.
4. Take the steak out of the skillet. Put it on a cutting board to rest for a few minutes before you slice it.
5. Turn the heat down to medium low. Crack the eggs into the same skillet. Do not crowd the pan. Cook them how you like them.
6. Slice the steak against the grain. Serve it with the fried eggs.

Meal Prep and Storage:

Cook the steak ahead of time. Keep it in a sealed container in the fridge for up to 3 days. When you are ready to eat, just fry a couple of eggs. Serve them with the pre cooked steak. You can eat the steak cold or warm it up.

8. Perfect Hard Boiled Eggs

These are the ultimate easy food. They are a must have for anyone who preps meals. This method gives you perfect eggs every time. They are also easy to peel.

Yields: 12 servings
Prep time: 2 minutes
Cook time: 15 to 18 minutes

Ingredients:

• 12 large eggs
• Cold water
• Ice

Instructions:

1. Put the eggs in one layer in a large pot. Cover the eggs with cold water. The water should be at least 1 inch above the eggs.
2. Bring the water to a rolling boil over high heat.
3. Once the water is boiling, turn off the heat. Cover the pot. Let the eggs sit in the hot water for 10 to 12 minutes.
4. While the eggs sit, make an ice bath. Fill a large bowl with cold water and ice.
5. Use a slotted spoon to carefully move the cooked eggs from the pot to the ice bath. Let them cool for at least 5 minutes.
6. To peel, tap the egg gently on a hard surface. Roll it between your hands to loosen the shell. The shell should come off easily.

Meal Prep and Storage:

Keep unpeeled hard boiled eggs in a sealed container in the fridge for up to one week. For best results, peel them just before you eat.

9. Sausage and Egg Muffins

These are like the bacon and egg cups. But they have a savory sausage base. They make a hearty and filling breakfast.

Yields: 12 servings
Prep time: 10 minutes
Cook time: 20 to 25 minutes

Ingredients:

• 1 lb ground breakfast sausage
• 12 large eggs
• 1/2 cup heavy cream
• 1 cup shredded cheddar cheese
• Salt and freshly ground black pepper to taste

Instructions:

1. Heat your oven to 375°F (190°C). Grease a muffin tin that has 12 cups.
2. Cook the sausage in a large skillet over medium high heat until browned. Break it into small pieces. Drain the grease.
3. Divide the cooked sausage evenly among the 12 muffin cups.
4. In a large bowl, whisk the eggs and heavy cream until well mixed. Add salt and pepper.
5. Pour the egg mix over the sausage in each muffin cup. Fill them about three quarters full.
6. Sprinkle the shredded cheese on top of each muffin.
7. Bake for 20 to 25 minutes. The eggs should be set. A knife inserted in the center should come out clean.
8. Let the muffins cool in the tin for a few minutes before you take them out.

Meal Prep and Storage:

Keep the cooled muffins in a sealed container in the fridge for up to 4 days. Reheat in the microwave for 30 to 60 seconds. They also freeze well for up to 3 months.

10. Cloud Eggs

These eggs look amazing. They are light and fluffy. The baked egg whites make a cloud for the egg yolk.

Yields: 4 servings
Prep time: 10 minutes
Cook time: 5 to 7 minutes

Ingredients:

• 4 large eggs
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste
• Optional: chopped chives or bacon bits to mix into the whites

Instructions:

1. Heat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. Separate the eggs. Put the egg whites in a large mixing bowl. Put the yolks in four small separate bowls. Be careful not to break the yolks.
3. Use a hand mixer or a whisk to beat the egg whites. Beat until stiff peaks form.
4. Gently fold in the grated Parmesan cheese, salt, pepper, and any optional additions.
5. Spoon four mounds of the egg white mix onto the baking sheet. Make a small well in the center of each mound.
6. Bake for 3 minutes. The clouds should be lightly browned.
7. Carefully slide one egg yolk into the well of each cloud.
8. Bake for another 2 to 3 minutes. Cook the yolks to how you like them.

Meal Prep and Storage:

Cloud eggs are best when fresh. But you can keep them in a sealed container in the fridge for up to 2 days. Reheat them in a toaster oven or air fryer. This helps them get some of their texture back.

11. Sous Vide Style Egg Bites

These are like the egg bites from a famous coffee shop. They have a soft, custardy feel. You can make them in a muffin tin with a water bath. This is like the sous vide way of cooking.

Yields: 12 bites
Prep time: 10 minutes
Cook time: 20 to 25 minutes

Ingredients:

• 8 large eggs
• 1/2 cup heavy cream
• 1 cup shredded Gruyère or cheddar cheese
• 4 slices of bacon, cooked and crumbled
• Salt and freshly ground black pepper to taste

Instructions:

1. Heat your oven to 325°F (160°C). Grease a muffin tin that has 12 cups.
2. In a blender, put the eggs, heavy cream, and cheese. Blend until the mix is smooth and frothy.
3. Stir in the crumbled bacon. Add salt and pepper.
4. Pour the egg mix into the muffin tin. Fill each cup about three quarters full.
5. Put the muffin tin inside a larger roasting pan. Carefully pour hot water into the roasting pan. The water should come about halfway up the sides of the muffin tin. This water bath gives the soft texture.
6. Carefully put the roasting pan in the oven.
7. Bake for 20 to 25 minutes. The egg bites should be set. A knife inserted in the center should come out clean.
8. Let the egg bites cool in the tin for a few minutes before you take them out.

Meal Prep and Storage:

Keep the cooled egg bites in a sealed container in the fridge for up to 4 days. Reheat in the microwave for 30 to 45 seconds. They also freeze well for up to 3 months.

Meat and Fish Focused Breakfasts

Some people like a more savory breakfast. These meat and fish recipes are perfect for them.

12. Bacon Weave Breakfast Sandwich

This recipe is creative. It uses woven bacon as the bread. It makes a very rich and filling breakfast sandwich.

Yields: 1 sandwich
Prep time: 10 minutes
Cook time: 20 to 25 minutes

Ingredients:

• 6 slices of bacon
• 1 large egg
• 1 slice of cheddar cheese

Instructions:

1. Heat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Make two bacon weaves. For each weave, lay 3 slices of bacon side by side. Weave the other 3 slices over and under the first three. This makes a lattice pattern.
3. Put the bacon weaves on the baking sheet. Bake for 15 to 20 minutes. They should be crispy.
4. While the bacon bakes, fry an egg how you like it.
5. To make the sandwich, put the cheese slice and the fried egg between the two bacon weaves.

Meal Prep and Storage:

You can make the bacon weaves ahead of time. Keep them in a sealed container in the fridge for up to 3 days. Reheat them in a skillet or in the oven to make them crispy again. Then put the sandwich together.

13. Zero Carb Tacos with Egg Wraps

These egg wraps are a great substitute for tortillas. You can enjoy a breakfast taco without the carbs.

Yields: 4 wraps
Prep time: 5 minutes
Cook time: 10 minutes

Ingredients:

• 4 large eggs
• 2 tablespoons heavy cream or water
• Salt and freshly ground black pepper to taste
• 1 tablespoon butter or oil for the pan
• Filling ideas: cooked sausage, crumbled bacon, shredded cheese, diced avocado

Instructions:

1. In a bowl, whisk the eggs, heavy cream or water, salt, and pepper until smooth.
2. Heat the butter or oil in a small non stick skillet over medium low heat.
3. Pour about 1/4 of the egg mix into the skillet. Swirl the pan to make a thin, round wrap.
4. Cook for 1 to 2 minutes. The edges should start to lift and the wrap should be set.
5. Carefully flip the wrap. Cook for another 30 seconds on the other side.
6. Slide the egg wrap onto a plate. Do this again with the rest of the egg mix to make 4 wraps.
7. Fill the wraps with your favorite zero carb breakfast foods. Then enjoy.

Meal Prep and Storage:

You can make the egg wraps ahead of time. Keep them in a sealed container in the fridge for up to 3 days. When you are ready to eat, just fill them with your favorite foods. You can eat them cold or warm them up gently.

14. Breakfast Meatballs

These savory meatballs are a great way to start your day with protein. Make a big batch and eat them all week.

Yields: 18 to 20 meatballs
Prep time: 10 minutes
Cook time: 15 to 20 minutes

Ingredients:

• 1 lb ground pork
• 1 lb ground beef
• 1/2 cup grated Parmesan cheese
• 2 large eggs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Instructions:

1. Heat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, put all the ingredients. That is the ground pork, ground beef, Parmesan cheese, eggs, salt, pepper, garlic powder, and onion powder.
3. Use your hands to mix everything together. Mix until just combined. Do not overmix.
4. Roll the mix into meatballs. Make them about 1.5 inches big. Put them on the baking sheet.
5. Bake for 15 to 20 minutes. The meatballs should be browned and cooked through.

Meal Prep and Storage:

Keep the cooked meatballs in a sealed container in the fridge for up to 4 days. They can also be frozen for up to 3 months.

15. Prosciutto Wrapped Asparagus with a Fried Egg

This is a fancy but simple breakfast. It feels like a treat. The salty prosciutto goes well with the asparagus and the rich egg yolk.

Yields: 2 servings
Prep time: 5 minutes
Cook time: 10 to 15 minutes

Ingredients:

• 10 to 12 asparagus spears, trimmed
• 5 to 6 slices of prosciutto
• 1 tablespoon olive oil
• 2 large eggs
• Salt and freshly ground black pepper to taste

Instructions:

1. Heat your oven to 400°F (200°C).
2. Wrap each asparagus spear with a half slice of prosciutto.
3. Put the wrapped asparagus on a baking sheet. Drizzle with olive oil.
4. Bake for 10 to 12 minutes. The asparagus should be tender and the prosciutto should be crispy.
5. While the asparagus bakes, fry two eggs how you like them.
6. Serve the prosciutto wrapped asparagus with the fried eggs on top.

Meal Prep and Storage:

You can get the prosciutto wrapped asparagus ready ahead of time. Keep it in the fridge for up to 2 days before you bake it.

16. Chicken and Spinach Scramble

This is a great way to use leftover cooked chicken. It is a quick and easy scramble. It gives you protein and greens.

Yields: 2 servings
Prep time: 5 minutes
Cook time: 5 to 7 minutes

Ingredients:

• 1 cup cooked chicken, shredded or diced
• 2 cups fresh spinach
• 4 large eggs
• 2 tablespoons heavy cream
• 1 tablespoon butter
• Salt and freshly ground black pepper to taste

Instructions:

1. In a medium bowl, whisk the eggs and heavy cream. Add salt and pepper.
2. Melt the butter in a non stick skillet over medium heat.
3. Add the spinach. Cook until it wilts.
4. Add the cooked chicken to the skillet. Cook until it is warm.
5. Pour the egg mix over the chicken and spinach.
6. Cook and stir gently. Cook the eggs to how you like them.

Meal Prep and Storage:

This scramble is best when fresh. But you can cook the chicken ahead of time. Then you have it ready for a quick breakfast.

17. Leftover Steak and Eggs

Do not let good leftover steak go to waste. This is one of the easiest and most satisfying breakfasts.

Yields: 1 serving
Prep time: 2 minutes
Cook time: 5 minutes

Ingredients:

• 4 to 6 ounces leftover cooked steak, sliced
• 2 large eggs
• 1 tablespoon butter

Instructions:

1. Heat the butter in a skillet over medium heat.
2. Add the sliced steak to the skillet. Cook until it is warm.
3. Push the steak to one side of the skillet. Crack the eggs into the other side. Cook them how you like them.

Meal Prep and Storage:

This is the best meal prep hack. Just cook extra steak for dinner. Then you have breakfast ready for the next day.

18. Pork Rind Cereal

If you miss the crunch of cereal, try this. It is a simple and tasty zero carb choice.

Yields: 1 serving
Prep time: 2 minutes

Ingredients:

• 1 cup pork rinds, lightly crushed
• 1/4 cup heavy cream
• Optional: a sprinkle of cinnamon

Instructions:

1. Put the crushed pork rinds in a bowl.
2. Pour the heavy cream over the top.
3. Add any optional flavorings and eat right away.

Meal Prep and Storage:

Make this fresh so the pork rinds stay crunchy.

19. Zero Carb Breakfast Burrito Bowl

This is a deconstructed burrito in a bowl. It is a great way to enjoy all the tastes of a breakfast burrito. And there are no carbs.

Yields: 2 servings
Prep time: 5 minutes
Cook time: 10 minutes

Ingredients:

• 4 large eggs, scrambled
• 1/2 cup cooked breakfast sausage, crumbled
• 1/2 cup cooked bacon, crumbled
• 1/2 cup shredded cheddar cheese
• Optional toppings: diced avocado, sour cream

Instructions:

1. Divide the scrambled eggs between two bowls.
2. Top with the cooked sausage, bacon, and shredded cheese.
3. Add any optional toppings and enjoy.

Meal Prep and Storage:

Cook the eggs, sausage, and bacon ahead of time. Keep them in separate containers in the fridge. When you are ready to eat, just put the bowls together. Reheat if you want.

20. Carnivore Style Scotch Eggs

These are a real zero carb powerhouse. They are a hard boiled egg wrapped in sausage meat. Then you bake or fry them.

Yields: 6 servings
Prep time: 15 minutes
Cook time: 25 to 30 minutes

Ingredients:

• 6 hard boiled eggs, peeled
• 1 lb ground sausage

Instructions:

1. Heat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Divide the ground sausage into 6 equal parts.
3. Flatten each part of sausage into a thin patty.
4. Wrap each hard boiled egg with a sausage patty. Make sure the egg is completely covered.
5. Put the wrapped eggs on the baking sheet.
6. Bake for 25 to 30 minutes. The sausage should be cooked through and browned.

Meal Prep and Storage:

Keep the cooked Scotch eggs in a sealed container in the fridge for up to 4 days. You can eat them cold or warm them up.

21. Simple Pan Fried Fish

A fish fillet fried in butter can be a tasty and filling breakfast. It is a great way to get healthy omega 3 fats first thing in the morning.

Yields: 1 serving
Prep time: 2 minutes
Cook time: 5 to 7 minutes

Ingredients:

• 1 fillet of salmon or cod (6 ounces)
• 1 tablespoon butter
• Salt and freshly ground black pepper to taste
• Lemon wedge, for serving

Instructions:

1. Pat the fish fillet dry with paper towels. Put salt and pepper on it.
2. Melt the butter in a non stick skillet over medium high heat.
3. Put the fish fillet in the skillet, skin side down if it has skin.
4. Cook for 3 to 4 minutes on each side. The fish should be cooked through and flake easily with a fork.
5. Squeeze a lemon wedge over the fish before you serve it.

Meal Prep and Storage:

Cooked fish can be kept in a sealed container in the fridge for up to 2 days. Reheat it gently in a skillet or eat it cold.

22. Zero Carb Pancakes

Sometimes you want a classic breakfast food. These zero carb pancakes are made with pork rinds. They are a creative and tasty substitute.

Yields: 4 to 5 small pancakes
Prep time: 10 minutes
Cook time: 10 minutes

Ingredients:

• 1 cup finely crushed pork rinds
• 2 ounces cream cheese, softened
• 2 large eggs
• 1/2 teaspoon baking powder
• Optional: a few drops of sugar free vanilla extract or a sprinkle of cinnamon
• Butter, for greasing the pan

Instructions:

1. In a blender or food processor, put the crushed pork rinds, cream cheese, eggs, and baking powder. Blend until the mix is smooth.
2. Stir in any optional flavorings.
3. Heat a non stick skillet or griddle over medium low heat. Grease it with butter.
4. Pour small circles of the batter onto the skillet to make pancakes.
5. Cook for 2 to 3 minutes on each side. They should be golden brown and cooked through.

Meal Prep and Storage:

These pancakes are best when fresh. But you can keep them in a sealed container in the fridge for up to 2 days. Reheat them in a toaster or skillet. This helps them get crispy again.

Final Thoughts

Eating a zero carb diet does not mean you have to skip a tasty breakfast. With some planning and prep, you can enjoy many different and flavorful meals. Focus on high quality proteins and healthy fats. You can create a breakfast routine that you enjoy and can keep doing. These 20 plus easy zero carb meal prep breakfast ideas are a great place to start.

Disclaimer: This article is for information only. It is not medical advice. Please talk to a doctor or other health expert before you make big changes to your diet.