This keto full English breakfast is meatless and dairy-free. It can satisfy you with the rich healthy fat and nutrients! You will be amazed by how easy it is to make at home!
Full English breakfast is my all-time favorite because I love having ‘everything I like’ well organized looking pretty on my plate. Keith (my boyfriend) and I usually make full English breakfast during the weekend, when we wake up late and have no idea what to eat. Nothing would be more amazing than having a whole plate of colorful and nutritious food to start your weekend!
EASIEST KETO MEAL
When I started my keto plan, many friends asked if I had to eat a lot of meat every day. Of course my answer is a big NO! After telling them that I’m on a vegetarian keto diet, they were super surprised and so curious about what I eat daily. So, whether you’re a vegetarian, here is an idea for you! These are my most frequently used ingredients in a vegetarian keto diet – cremini mushrooms, portobello mushrooms, eggs, green veggies and avocado.
The key of a ketogenic diet is to keep low carb high fat, and it’s not necessary to eat a lot of meat to get healthy fat! Now skip the potatoes and take the avocado!
CLASSIC VS VEGAN/VEGETARIAN KETO FULL ENGLISH BREAKFAST
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Portobello VS Sausages
Sausages are one of the elements in a classic English breakfast. Years ago some amazing people started to use portobello mushrooms to make vegan burgers, steaks, meatballs, etc. Season your portobello and it will taste as good as sausages! Though the protein content of portobello cannot be compared to sausages’, it does add some protein to your keto meal!
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Avocado VS Bacons
Avocado is the major source of fat in this breakfast. Though its fat content is not even close to bacons’, it offers quite a number of nutrients like vitamin C, E, K and B-6, folate, potassium, etc.
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Green Veggies
In a classic full English breakfast, the only veggie is roasted tomatoes. For a keto diet, it is always good to include some green veggies in your daily meal. I put lettuce as it can be eaten raw (who is lazy huh?). Feel free to choose your favorite green veggies!
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Toasts
In this recipe toasts are not included but it does not mean you cannot eat toasts in a keto diet. Make my Vegan Keto Bread to satisfy your craving! Like the classic one, there are so many different food combinations, so you can always make your own version!
MORE SUGGESTIONS FOR A VEGAN/VEGETARIAN KETO FULL ENGLISH BREAKFAST
Tempeh: Believe it or not, I usually make ‘tempeh bacon’ to get my protein.
Spinach/kale: You can make it a salad. Or I also recommend to fry it with 1/2 to 1 clove of garlic and season with some sea salt. It is better to choose an organic one.
Nuts & Seeds: Sprinkling some nuts and seeds over your breakfast is a good way to add nutrients to your meal. I love pine nuts, walnuts, macadamia nuts, flaxseeds, sunflower seeds, hemp seeds!
Vegan meat substitution: I seldom eat vegan meat but if you really crave sausages, you can include some store-bought vegan meat in the breakfast. Just remember to read the label carefully and make sure it is keto-friendly.
NUTRITIONAL INFORMATION
Note: Net carb count excludes fiber, erythritol, and allulose, as they do not affect blood sugar in most people. The numbers are calculated by ourselves manually and the information is just for your reference. The figures may vary depending on the brand of the ingredients, so feel free to make your own calculations.
Total serving in this recipe: 1
Net carb per serving: 13g
Nutrition Facts
1 servings per container
- Amount Per ServingCalories686
- % Daily Value *
- Total Fat
56g
87%
- Saturated Fat 6g 30%
- Total Carbohydrate
29g
10%
- Dietary Fiber 16g 64%
- Protein 23g 46%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Vegetarian Keto Full English Breakfast
Ingredients
Portobello & Tomatoes
- 1/2 tablespoon extra virgin olive oil
- 1 teaspoon psyllium husk powder
- 1 head portobello mushroom 100 grams, rinsed & pat dry
- 1/3 medium tomato 65 grams, sliced & pat dry
- 1/8 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon smoked paprika
Cremini Mushrooms
- 1/2 tablespoon extra virgin olive oil
- 4-5 cremini mushrooms 100 grams, rinsed, pat dry & sliced
- 1/8 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon smoked paprika
Scrambled Eggs
- 1/2 tablespoon extra virgin olive oil
- 2 large eggs
- pinch of salt
- pinch of italian herbs & ground black pepper
Salad
- 100 grams fresh lettuce rinsed & chopped
- 1/2 tablespoon extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1/8 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
- 115 grams avocado chilled
Instructions
Portobello & Tomatoes
- In a frying pan, heat olive oil over medium heat. Meanwhile, coat the portobello with psyllium husk powder, then put it and the tomato slices to pan fry. Sprinkle sea salt and black pepper over them.
- The tomato slices should take a shorter time to cook than the portobello. Plate up the tomato when they get golden brown on both sides. When the portobello becomes golden brown, pour about 2 to 3 tablespoons of water into the pan and close the lid to simmer for about a minute until the water evaporates and the portobello is soft. If not, repeat again. Finally sprinkle smoked paprika over both sides of the portobello.
Cremini Mushrooms
- In the same pan add 1/2 tablespoon olive oil, then add cremini mushrooms to stir fry until they become soft and golden brown. Season with sea salt, black pepper and smoked paprika. Stir well and plate up.
Scrambled Eggs
- In a small bowl whisk together 2 large eggs and pinch of salt until creamy. Turn the heat to low heat and add 1/2 tablespoon olive oil to the same pan, pour in the eggs and use a silicone spatula to swirl around the pan constantly until the eggs are thickened and become curds. When the eggs are set and reach your desired consistency, plate them up and season with italian herbs and black pepper.
Salad
- Stir together olive oil, apple cider vinegar, sea salt and black pepper in a salad bowl, then place the lettuce into the bowl and give everything a good mix.
- Slice the chilled avocado (you can get prettier slices when it is cold) and put them near the other ingredients.
English 
香港中文