Low Carb Pesto & Parmesan Egg Breakfast

You guys, I cannot get enough of this herbed kale pesto! I posted a few days ago but I am still using on recipes because its seriously so good. I have to throw in that because I can store the pesto for a great period of time, I get to use it with multiple different meals. But I didn’t just want these meals to be typical or something everyone uses pesto with, I wanted to come up with recipes that would compile together to make one delicious recipe. So I went with a parmesan egg breakfast that is paired with our low carb pesto! This is great for breakfast, super simple and tasty.

Talk about protein, vitamins and minerals coming together to make an incredible tasting dish. We all know about all of the benefits that come from eggs, and you all know that eggs are one of my favorite ingredients to cook with. I love eating eggs in the morning, but get tired of eating them the exact same way. So with this recipe you won’t be bored! Egg are so versatile and can be manipulated into just about anything. So pairing the eggs with the pesto was a no brainer.

I am a true believer of eating eggs for breakfast is great, because it is gluten free, it is a complete source of protein because contains so many amino acids and keeps us full. Eggs are among the healthiest and most nutritious foods on the planet and is specially beneficial for maintaining a healthy weight.

With this recipe you are getting the health benefits from the eggs and kale while also getting a bunch of flavor from the pesto sauce and additional ingredients like cherry peppers and parmesan. Which you don’t have to be afraid its not spicy as long as you remove the seeds, taste like a red bell pepper but smaller. I on the other hand don’t mind a little spicy and leave the seeds of the pepper it gives me an excellent flavor and light spiciness that I enjoy. But besides being flavorful, it is full of nutrients because you are getting a delicious meal that can start your day just right.  Can be a go to snack, or is the perfect side dish for any meal lacking in some of those nutrients you were looking for. If you want to add to your toast dress it with more veggies, works great too because the possibilities are endless. I enjoy to add the eggs over a avocado toast because it provides me the extra nutrition to keep me full and going for a long day ahead.

Yield: 1 serving


2 large fresh Eggs

½ tablespoon Butter

1 tablespoon of my Herbed Kale Pesto recipe

1 Pickled Cherry Pepper, sliced

1 tablespoon Parmesan, grated

Salt and Pepper


  1. Melt the butter over medium-high heat in a sloped saute or egg pan. Crack the eggs gently, to make sure you don’t break the yolks, into the pan.
  2. Season lightly with salt and pepper. Cook until the egg whites are almost cooked and just barely wet but the egg yolks should still be intact and uncooked.
  3. Slide onto a plate very gently from the pan.
  4. Top the eggs with the homemade Herbed Kale Pesto, sliced pickled Cherry Pepper and Parmesan.
  5. Serve immediately and enjoy!

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Low Carb Pesto & Parmesan Egg Breakfast
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