Quick & easy Keto recipes from the Evolve180 kitchen


# 1: Keto Avocado Baked Egg


Keto Avocado baked egg

Ingredients (For 1 Serving)

 1⁄2 Avocado
• 1 Egg
• 2 Tbsp shredded cheddar cheese Salt/pepper (to taste)



1)  Preheat oven to 425 degrees.

2) Carve pit out of avocado to make room for the egg.

3) Flip muffin tin upside down and set avocado facing up on the backside of the muffin pan to stabilize the avocado.

4) Crack egg into the half of the avocado.

5) Season with salt/pepper. Sprinkle with cheese.

6) Place pan in the oven for 13-16 minutes, depending on yoke consistency desire.

7) Serve immediately.


Nutrition Facts: 1 oz protein; 2 g fat



# 2: Weekend Keto Scramble 


Keto weekend scrambled egg recipe

Ingredients (For 1 Serving)

• 1 cup sliced mushrooms
• 1/2 c chopped onions
• 1/2 c chopped peppers, spinach (or other veggies)
• 2 eggs – whipped
• 1/2 tsp Sea Salt and/or seasoning salt
• 2 oz lean low fat ham – chopped
• 2 Tbs chopped green onion
• Nonstick olive oil spray



1) In a large frying pan, spray lightly with nonstick olive oil.

2) Sauté the veggies and ham till tender and heated through (don’t carmelize onions).

3) While the veggies are cooking, whip eggs and season with sea salt and/or seasoning mix (i.e. Spike or Real Salt Seasoning).

4) When heated, scoot veggies & ham to the side of the pan, add a little more nonstick spray and pour eggs in to begin scrambling.

5) When eggs are about half-cooked, mix with veggie/ham mixture. Cook to desired doneness & serve hot!

6) Sprinkle fresh chopped green onions on top.


Nutrition Facts: 2.25 Svg Veg, 4 oz protein,  1⁄2 g fat


# 3: Bake Ahead Egg Muffins


Keto egg muffins breakfast recipe


Ingredients (For 3 Servings, Serving Size: 2 muffins)


• 5 large eggs
• 3 oz cooked animal protein of choice (uncured ham, chicken sausage, ground beef)
• 1 cup grated cheese
• 1/2 green bell pepper (about 3 tbsp diced) • 1 sliced scallion, or 2 tbsp diced onion
• Salt and freshly cracked pepper, to taste




1) Preheat your oven to 400°F (200°C).

2) Grease a 6-count muffin pan with oil or non-stick cooking spray and set aside. (Alternatively, use silicone baking pans and skip the oil.)

3) In a large mixing bowl, crack in eggs and whisk together with salt and black pepper.

4) Stir in bell pepper, animal protein, scallion/onion, cheddar cheese.

5) Divide mixture evenly into muffin cups filling each about 2/3 full.

6) Bake in preheated oven for 12- 15 minutes, or until set.

7) Allow to cool a bit and serve immediately or enjoy refrigerated.

Nutrition Facts: 3.5 oz protein, 1 g fat