No-carb breakfast ideas

Updated November 21, 2016

Traditional breakfast foods such as muffins, pancakes and cereals are prohibited on the Atkins diet. This often leaves Atkins followers wondering, "What's left for breakfasts?" From frittatas to sausage burritos, eating the no-carb way is easy.


Eggs have zero carbs and are a quick and easy no-carb breakfast. Try eating eggs a variety of ways: sunny side up, hard boiled, or in an omelette. Cheese and meats can be incorporated into omelettes to help provide variety. When eating breakfast on the go, order a classic breakfast sandwich, such as a sausage, egg and cheese, and forgo the bread or ask for a lettuce wrap instead.

Vegetables and Nuts

Try incorporating mushrooms, peppers and bok choy into an omelette or go the extra mile and make a really decadent frittata. Cucumbers, celery and radishes also have minimal carbs and can be eaten raw, juiced or blended with water and ice into a healthful smoothie. Salads filled with lettuce, arugula, spinach and other no-carb vegetables with cheese and olive oil provide a crisp and refreshing way to start the day. Many nuts, particularly pecans and almonds, have only a minimal amount of carbs and make a nice addition to a salad or can be eaten alone by the handful. From raw pecans to smoked almonds, there is something for every craving and mood.


Sausage, bacon and ham have long enjoyed a place on the breakfast menu, but there are other no-carb meats that can be enjoyed. Pork, veal, beef, lamb, flounder, turkey, duck, chicken and tuna are just some of the no-carb meats and fish you can incorporate into your breakfast. Many have been turned into sausages and bacon. Try incorporating these meats into your omelettes, or make breakfast burritos using the meats, eggs and a lettuce wrap.

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About the Author

Lindsay Nixon has been writing since 2007. Her work has appeared in "Vegetarian Times," "Women's Health Magazine" and online for The Huffington Post. She is also a published author, lawyer and certified personal trainer. Nixon has two Bachelors of Arts in classics and communications from the College of Charleston and a Juris Doctor from the New England School of Law.