Keto Creamy Scrambled Eggs with Cereal Crust

Chef Brainy
What Started it all:
Eggs, Onion, cereal, instant pot

Looking for a unique breakfast recipe that’s both delicious and keto-friendly? This creamy scrambled eggs dish is topped with a crunchy cereal crust, making it a game-changer for breakfast lovers. Easy to make and ready in no time!


  • 12 eggs
  • 1 large onion, diced
  • 1 cup of cereal (any type, e.g., Cheerios, Froot Loops, etc.)
  • 1 cup of heavy cream
  • 1/2 cup of grated cheddar cheese
  • Salt and pepper to taste
  • 1 tablespoon of butter


  1. Crack the eggs into a bowl and whisk them together with a fork. Add a pinch of salt and pepper to taste.
  2. Heat the butter in the Instant Pot over medium heat. Add the diced onion and sauté until translucent.
  3. Pour the eggs over the onion mixture and stir gently to combine.
  4. Add the heavy cream and grated cheddar cheese to the eggs. Stir until the cheese is fully incorporated.
  5. Cook the eggs for 2-3 minutes, stirring occasionally, until they are cooked to your desired level of doneness.
  6. While the eggs are cooking, crush the cereal in a separate bowl to create a crunchy crust. You can use a food processor or place the cereal in a plastic bag and crush it with a rolling pin.
  7. Once the eggs are cooked, use a spatula to carefully remove them from the Instant Pot.
  8. Sprinkle the crushed cereal over the top of the eggs, making sure to cover the entire surface.
  9. Serve the scrambled eggs hot, garnished with additional crushed cereal if desired.

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