10 Healthy But yummy Breakfast Ideas

1. Fluffy Pancakes 

How about delicious and very fluffy pancakes for breakfast? All of the ingredients you’ll need are in the kitchen pantry, so grab them and enjoy these delicious pancakes!

 Serves 6 | Prep time 5 minutes | Cooking time 15 minutes 

Ingredients 

• 1 cup all-purpose flour 
• ¾ cup whole milk 
• 1 teaspoon vanilla extract 
• 2 tablespoons sugar 
• 1 large egg Pinch of salt 
• 2 teaspoons baking powder 
• Zest of 1 lemon 
• 1 tablespoon butter for greasing the pan 
• 3 tablespoons maple syrup for drizzling 

Directions 

1. Add the flour, milk, vanilla extract, sugar, egg to a large mixing bowl and mix until combined.
2. Stir in the salt, baking powder, and lemon zest and stir until smooth-but be careful not to over mix the bat-ter. 
3. Warm the butter in a nonstick frying pan over medium heat and add spoonful’s of the batter to the center of the pan. 
4. Cook it on each side for about 2 min. When bubbles appear on the edges, flip the pancake.
5. Serve on a plate with a drizzle of maple syrup. 

Nutrition (per serving) 

Calories 172, fat 4 g, carbs 30.2 g, sugar 12.1 8, Protein 4.4 g, sodium 48 mg

2. Cheesy and Herby Frittata 

If you have some herbs in your pantry and you still don’t know what to do with them, then it’s time for frittata! 

Serves 4 people | Prep time 10 minutes | Cooking time 10 minutes 

Ingredients 

• 7 large eggs 
• ½ cup heavy cream 
• Salt and pepper to taste 
• 3 tablespoons olive oil 
• 2 spring onions, diced 
• 2 cloves garlic, minced 
• 1 teaspoon freshly chopped thyme 
• 2 tablespoons freshly chopped basil 
• 2 cups baby spinach 
• 2 cups diced cherry tomatoes 
• 2 big russet potatoes, boiled 

Directions 

1. In a large mixing bowl, whisk together the eggs and heavy cream. Season with salt and pepper.
2. Warm the olive oil over medium heat in a nonstick skillet and add the spring onion and garlic. 
3. Add the thyme, basil, spinach, and cherry tomatoes and cook for 2 minutes. 
4. Dice the boiled potatoes and arrange them in the skillet. 
5. Pour in the whisked egg mixture and transfer the skillet to a preheated oven at 400°F (190°C).
6. Cook for about 10 minutes and serve. 

Nutrition (per serving)

 Calories 282, fat 16.8 g, carbs 23.3 g, sugar 3.6 g, Protein 10.6 g, sodium 128 mg

3. Overnight Oatmeal

 If you are craving a healthy breakfast, you can prepare it at night and enjoy it the next morning. The next day, you will have breakfast without cooking it. Just garnish with your favorite toppings and enjoy. 

Serves 1 | Prep time 5 minutes / Cooking time 0 minutes 

Ingredients 

• 1 cup rolled oats 
• 1 tablespoon chia seeds 
• 1 tablespoon flax seeds 
• 2 tablespoons honey 
• ¾ cup almond milk 
• ¼ teaspoon vanilla extract 
• ¼ cup fresh raspberries 
• 2 tablespoons shredded coconut 

Directions 

1. Place the oats, chia seeds, flax seeds, honey, almond milk, and vanilla extract in a deep glass.
2. Stir until everything is combined. 
3. Place the glass in the refrigerator overnight.
4. Just before serving, add fresh raspberries and shredded coconut. 
5. Sprinkle with chia seeds and serve.

 Nutrition (per serving) 

Calories 857, fat 55.7 g, carbs 85.6 g, sugar 43.1 g, Protein 14 g, sodium 38 mg

4. Cinnamon Breakfast Muffins 

Delicious breakfast muffins that anyone can prepare! Easy to put together and super tasty for breakfast or brunch during the day. 

Serves 12 jumbo muffins | Prep time 5 minutes | Cooking time 25 minutes 

Ingredients 

• 2 cups all-purpose flour 
• ¾ cup sugar 
• 2 teaspoons baking powder 
• 1 tablespoon cinnamon 
• 1 teaspoon ground nutmeg 
• ½ teaspoon salt 
• 1 cup whole milk 
• ½ cup melted butter 
• 2 large eggs 
• 1 cup light brown sugar 

Directions 

1. Add the flour, sugar, baking powder, cinnamon, ground nutmeg, and salt to a large mixing bowl. Whisk until combined. 
2. Stir in the milk and melted butter and crack in the eggs.
3. Mix until just combined and use an ice cream scoop to drop the batter into muffin cups that are layered in a muffin tin. 
4. Sprinkle some brown sugar on top of each muffin and bake them in a preheated oven at 350°F (180°C) for about 20-25 minutes.

 Nutrition (per serving) 

Calories 229, fat 9.4 g, carbs 33.3 g, sugar 16.7 g, Protein 4 g, sodium 173 mg

5. Sunny Side Fried Eggs with Bacon and Hollandaise Sauce 

This simple but delicious recipe is something you can prepare in almost no time. I am sure all of the ingredients are on your pantry shelves. 

Serves 1 | Prep time 10 | Cooking time 10 minutes 

Ingredients 

• 2 tablespoons olive oil 
• 3 large eggs 
• 2 ounces bacon strips Salt and pepper to taste Hollandaise sauce 
• 2 egg yolks 
• 1 teaspoon lemon juice 
• 1 teaspoon Dijon mustard Salt and pepper to taste ½ cup melted butter 

Directions 

1. Warm the olive oil in a nonstick frying pan and cook the eggs on medium heat for 2-3 minutes until perfectly done.
2. Season with salt and pepper and cook the bacon in the same pan. 
3. Add the egg yolks, lemon juice, and Dijon mustard to a bowl over simmering water. Season with salt and pepper. 
4. Whisk constantly for 5 minutes and then drizzle in the melted butter, still whisking constantly.
5. Serve the eggs and bacon on plates and drizzle some sauce on top. 

Nutrition (per serving) 

Calories 1310, fat 131.6 g, carbs 2.9 g, sugar 1.6 g, Protein 33.2 g, sodium 1320 mg

6. Vanilla and Cinnamon French toast 

Amazingly delicious French toast you can prepare in just 15 minutes. If you like sweet breakfasts, then this is something you are going to enjoy. 

Serves 2 | Prep time 15 | Cooking time 10 minutes 

Ingredients 

• 4 large eggs 
• 1 teaspoon vanilla extract 
• ½ cup heavy cream 
• 2 tablespoons sugar 
• 1 teaspoon cinnamon 
• ¼ teaspoon nutmeg 
• 6 brioche bread slices 
• 3 tablespoons butter 
• 3 tablespoons maple syrup 

Directions 

1. In a large mixing bowl, whisk the eggs with vanilla and heavy cream. 
2. Stir in the sugar, cinnamon, and nut-meg. Mix until just combined. 
3. Warm the butter in a nonstick frying pan.
4. Dip each piece of bread into the egg and milk mixture. 
5. Cook on each side for about 3-4 minutes or until golden brown. 
6. Serve with a drizzle of maple syrup and fresh fruit.

7. Caprese Skillet Eggs 

Serves 4 | Prep. Time 10 min / Cook time 20 min 

Ingredients 

• 3 tomatoes 
• 1/2 cup of onion, chopped 
• 4 eggs 
• 2 tablespoons of olive oil 
• 1/2 teaspoon of salt 
• 4 teaspoons of fresh oregano 
• 4 teaspoons of fresh chives 
• 4 teaspoons of fresh basil 
• 1/2 teaspoon of pepper 
• 1/2 cup of mozzarella cheese 

Directions 

1. Wash the tomatoes, and chop into bite-sized pieces. 
2. Wash, peel, and chop the onion. 
3. Place a 10″ cast iron skillet onto the stove, and set to medium heat. 
4. Pour in the oil and heat. 
5. Once the oil is hot, place in the chopped onion.
6. Sauté the onion until it is tender and almost translucent; between 3 to 5 minutes. 
7. Fold in the tomatoes and season with the salt and pepper. 
8. Cook the vegetables for about 5 minutes, or until the tomatoes are soft. Stir frequently while cooking.
9. Once the tomatoes are soft, using a wooden spoon, make an indentation in the tomato mixture. 10. Repeat until you have four wells or indentations in the tomatoes. 
10. Add an egg into each one.
11. Place a lid on the cast iron skillet, and continue to cook until the whites are firm and the         
12. yolks are still soft. This can take anywhere from 6 to 12 min. 
13. Shred the mozzarella cheese 
14. Once the eggs are the desired consistency, sprinkle the dish with the shredded cheese. 
15. Return the lid to the skillet, and cook for an additional minute. 
16. Wash and chop the oregano, basil, and chives. Toss together.
17. Remove from heat, and sprinkle the herbs on top.
18. Serve on its own or without toast.

8. Breakfast Scramble 

Serves 6 | Prep. Time 5 min / Cook time 10 min 

Ingredients 

• 12 eggs 
• 1 red onion 
• 1 jalapeno 
• 2 tablespoons of chives, diced 
• 2 tablespoons of butter, unsalted 
• 1/4 teaspoon of salt 
• 1/4 teaspoon of black pepper 
• 1/2 cup of goat cheese (1/2 cup of feta cheese or cheddar cheese as a substitute for goat cheese) 

Directions 

1. Place a large, 12″ cast iron skillet on the stove, and set the heat to medium. 
2. Wash, peel, and dice the red onion. 
3. Wash and cut the jalapeno into circles. Keep the seeds with the cut pepper. 
4. Add melt butter to the skillet.
5. Pour in the onion and jalapeno, and sauté for about 5 to 7 minutes or until the peppers and onions are soft. 
6. In a separate bowl, whisk together the eggs.
7. Whisk in the salt and pepper. 
8. Pour the eggs into the skillet and cook, stirring frequently, until you have the desired consistency. It usually takes about 6 to 7 min. 
9. While the eggs are cooking, crumble the goat cheese. If you are using cheddar cheese, shred it, or crumble the feta cheese. 
10. Wash and dice the fresh chives.
11. Remove the eggs from the stove and fold in the cheese and chives. 
12. Serve warm.

9. Cheddar Golden Frittata 

Serves 4 | Prep. Time 5-10 min | Cook time 8-10 min 

Ingredients 

• 1 large Yukon 
• Gold potato, peeled and thinly sliced 
• 6 large eggs 
• ¼ cup red onion, thinly sliced 
• 1 tablespoon olive oil 
• ¼ teaspoon dried thyme or 
• 1 teaspoon minced fresh thyme 
• ¼ teaspoon dried rosemary, crushed, or 1 teaspoon minced fresh rosemary 
• ⅞ teaspoon pepper 
• 2 tablespoons cheddar cheese, shredded 
• ¼ teaspoon salt 
• ⅛ teaspoon crushed red pepper flakes 

Directions 

1. Heat the oil over medium heat in an oven-proof skillet. 
2. Add the onion and stir-cook until softened and translucent. Set aside. 
3. Whisk the eggs in a mixing bowl. Add the seasonings and cooked onion; mix well.
4. Place the potato slices in the skillet, add the egg mixture on top, and stir-cook for 5-6 minutes until eggs are cooked well. 
5. Preheat the broiler. Place the skillet in the broiler and broil for 2-3 minutes until well set. 
6. Add cheese on top and allow to melt. 
7. Slice and serve warm.

10. Egg Ham Burrito 

Serves 4 | Prep. Time 5-10 min | Cook time 8-10 min

Ingredients 

• 1 dash hot pepper sauce 
• ½ teaspoon pepper 
• 4 eggs 
• 4 egg whites 
• 2 teaspoons low-fat butter or margarine 
• 4 slices reduced-sodium deli ham, chopped 
• 2 tablespoons reduced-fat cheddar cheese, shredded 
• ¼ cup green pepper, diced 
• 4 corn tortillas, warmed 
• ¼ cup onions, diced 
• 4 teaspoons salsa 

Directions 

1. Whisk the eggs and egg whites in a mixing bowl. Add the hot pepper sauce, pepper, and cheese; mix well. 
2. Heat the butter over medium heat in a medium saucepan or skillet. 
3. Add the ham and brown evenly for 2-3 minutes. Set aside.
4. Add the onion and green peppers and stir-cook for 4-5 minutes until softened. 
5. Stir in the ham and egg mixture and stir-cook over low heat until the eggs are cooked well and set nicely. 
6. Arrange the tortillas and divide the egg mixture and salsa over them; wrap them up and serve warm.