Skillet Egg Scramble With Bacon and Greens Heat a small nonstick skillet over medium heat with 1 teaspoon butter.

Add a handful of chopped spinach and cook until wilted, 30–60 seconds.

Whisk 2–3 eggs with 1 tablespoon heavy cream, salt, and pepper. Pour into the pan.

Stir gently until just set, then fold in 2 tablespoons shredded cheese and crumbled bacon.

Cook 30 seconds more. Serve with half an avocado on the side.

Two-Minute Cheesy Egg Mug Grease a microwave-safe mug with a little butter or oil.

Beat 2 eggs with 1 tablespoon cream, a pinch of salt, pepper, and 2 tablespoons cheese.

Microwave 45 seconds, stir, then microwave another 30–45 seconds until set.

Top with chopped chives and a drizzle of olive oil.

Almond Flour Savory Mug Muffin In a mug, mix 3 tablespoons almond flour, 1/4 teaspoon baking powder, a pinch of salt, 1 tablespoon melted butter, 1 egg, and 2 tablespoons shredded cheese.

Microwave 60–90 seconds until puffed and springy. Let it rest 30 seconds.

Slice and serve with cream cheese and smoked salmon.

Avocado “Bagel” Plate Halve an avocado and remove the pit. Sprinkle with salt, pepper, and everything bagel seasoning.

Fill the center with 2 tablespoons cream cheese or tuna salad.

Serve with a hard-boiled egg or two on the side.

Low-Carb Yogurt Bowl In a bowl, stir 1/2 cup full-fat unsweetened Greek-style yogurt with 1–2 teaspoons chia seeds.

Add 1 tablespoon chopped nuts, a few raspberries or sliced strawberries, and a pinch of cinnamon.

Finish with a splash of heavy cream for extra richness.

Smoked Salmon Egg Wrap Beat 2 eggs with salt and pepper. Cook in a small, buttered skillet to form a thin omelet “wrap.”

Layer with 1–2 ounces smoked salmon, 1 tablespoon cream cheese, and a handful of arugula.

Roll up and slice. Squeeze a little lemon on top.

Quick Sausage and Pepper Hash Brown 2–3 ounces crumbled breakfast sausage in a small skillet.

Add a few tablespoons diced bell pepper and onion; sauté until tender.

Top with a fried egg and a sprinkle of paprika.