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This Keto Breakfast Uses Just 1 Sheet Pan for Easiest Cleanup

A bag of packaged slaw makes an easy cheat in this low-carb roasted vegetable sheet pan topped with hearty bacon and eggs.

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We’re constantly pulling out our sheet pans for easy, one-pan dinners. We love the simplicity of tossing some ingredients on a pan, popping it in the oven and forgetting about it until the timer goes off. But recently we wondered, why are these workhorse cooking vessels only relegated to dinners? Why not streamline breakfast in the same way? And so, the breakfast sheet pan was born. 

This meal is so easy. We use a bag of packaged slaw to save on some of the chopping. You just pile all the veg on a sheet pan and roast, then add the eggs over top and cook to your taste. We’ve been eating it as a breakfast meal, but it also works great as a working day lunch when you need a quick meal without a lot of fuss.

A lower-carb breakfast option

For those looking for a lower-carb, or keto, breakfast, this meal ticks all the boxes. Based on four servings, it contains 8 g total carbs per serving with 4 g of fiber and 13 g protein to help you feel satiated. It also works well for those on gluten- or grain-free diets since the base is just veg. If you’re vegetarian, simply omit the bacon, it will be just as delicious. 

Customize it

We designed this recipe to serve four, but for a larger breakfast, it can serve two. Or add extra eggs to boost the protein. You can also use this recipe as a springboard for other ingredients or toppings. Add avocado slices, tomato slices or a pile of herbs. Or smother it with a pesto, a cashew cream sauce or a dollop of yogurt. The options are endless!

Keto Sheet Pan Breakfast

Prep Time
10 min
Cook Time
20 min
30 min


  • 1 12-oz bag broccoli or cauliflower slaw
  • 1 zucchini, diced
  • 1 tbsp extra-virgin olive oil
  • 1 clove garlic, minced
  • 1 tsp paprika
  • ¼ tsp each sea salt and ground pepper
  • 5 slices bacon (regular or turkey bacon, look for nitrate-free varieties), cut into 2-inch pieces
  • 4 large eggs
  • 2 tsp hot sauce, optional (TIP: Look for a sugar-free variety)


  1. Preheat the oven to 400℉. On a parchment-lined baking sheet, toss slaw, zucchini, oil, garlic, paprika, salt and pepper. Sprinkle bacon over top. Roast for 12 to 14 minutes, stirring once halfway. 
  2. Using a spatula, create 4 small wells within the hash mixture. Carefully crack open each egg into each well. Return to the oven and roast until egg whites are cooked through, about 6 minutes more. Cool 2 to 3 minutes before serving. Drizzle with hot sauce, if desired.

Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 183
  • Carbohydrate Content 8 g
  • Cholesterol Content 192 mg
  • Fat Content 12 g
  • Fiber Content 4 g
  • Protein Content 13 g
  • Saturated Fat Content 3 g
  • Sodium Content 509 mg
  • Sugar Content 3 g
  • Monounsaturated Fat Content 6 g
  • Polyunsaturated Fat Content 2 g