11 Yummy Breakfast Ideas For Every day

1. Baked Eggs and Asparagus Puff Pastry 

Serves 4 | Prep. Time 15-20 min | Cooking time 25 min 

Ingredients 

• 1 sheet frozen puff pastry, thawed, half of a 17.3-ounce package
• 1 small yellow onion, chopped 
• 2 cups asparagus, cut into 1-inch pieces 
• 2 teaspoons vegetable oil 
• 1 teaspoon Italian seasoning 
• 2 tablespoons grated parmesan cheese 
• ¼ teaspoon kosher salt 
• 4 tablespoons shredded mozzarella cheese 
• 4 large eggs 
• ¼ teaspoon crushed red pepper flakes 

Directions

1. Preheat oven to 400°F (204°C). Grease a 9×13-inch baking dish with some cooking spray or cooking oil. 
2. On a lightly floured surface, add the pastry sheet and divide it into 4 squares. Prick the tops of the pastry sheets with a fork.
3. Add the sheets to one side of the pan. Set aside. 4. In a large mixing bowl, combine the onion, asparagus, and oil. 
4. Add the parmesan cheese, Italian seasoning, and salt. Toss to combine well.
5. Add the mixture to the other side of the pastry sheet in the baking dish. 
6. Bake until pasty turns light brown, about 10 minutes. 
7. Using the back of a large spoon, make four indentation space in the center of pasty squares. Arrange the asparagus and onion around the space. Sprinkle the mozzarella cheese on top.
8. Crack the eggs into each indentation. Season with more salt and pepper.
9. Bake until eggs are set, and pastry is cooked through, about 10-15 minutes. 
10. Serve warm.

 Nutrition (per serving) 

Calories 463, fat 30 g, carbs 33 g, sugar 3 g, Protein 10 g, sodium 437 mg

2. Greek-Style Scrambled Eggs 

Serves 1-2 | Prep. Time 2 min | Cooking time 4 min

Ingredients 

• 1 tablespoon vegetable oil 
• ⅓ Cup tomato, seeded and diced (½ large tomato) 1 cup baby spinach 
• 3 large eggs 
• 2 tablespoons feta cheese, cubed 
• Salt and pepper to taste 

Directions

1. Heat some oil in a pan. 
2. Sauté the spinach and tomatoes for 1 minute. 
3. Add the eggs and scramble for 30 seconds. 
4. Add the feta cheese. 
5. Keep cooking until the egg is cooked. 
6. Season with salt and pepper. 
7. Serve. 

Nutrition (per serving) 

Calories 185, fat 10 g, carbs 9 g, Protein 8 g, sodium 570 mg

3. Cheesy Chorizo Scrambled Eggs 

Serves 4-6 | Prep. Time 10-15 min | Cooking time 5 min

Ingredients 

• 2 chorizo sausages, cooked and diced 
• ½ cup shredded cheddar cheese 
• 8 large eggs, lightly beaten 
• 1 tablespoon butter 
• 2 tablespoons diced white onion 
• ½ teaspoon dry parsley or 
• 1 tablespoon chopped fresh parsley 
• ½ teaspoon paprika 
• Salt and black pepper to taste 
• 2 green onions, trimmed and sliced 

Directions 

1. Let the butter melt over medium heat in a large skillet. 
2. Add the onion and chorizo and stir-cook until softened, about 3-4 minutes. 
3. Add the eggs, parsley, and paprika. Put salt and black pepper to taste. Scramble the eggs with a spatula or wooden spoon. When they are almost cooked, add the cheese and cook until it melts.
4. Garnish with green onions on top and serve warm. 

Nutrition (per serving)

 Calories 252, fat 16 g, carbs 6 g, Protein 17 g, sodium 579 mg

4. Green and White Breakfast 

Serves 2 | Prep. Time 10 min / Cooking time 10 min 

Ingredients 

• 1 tablespoon olive oil 
• 2 cups Swiss chard
• 1 cup fresh spinach 
• ½ cup arugula 
• 2 cloves garlic, minced 
• 4 large eggs, beaten 
• ½ cup shredded mozzarella or cheddar cheese
• Salt and pepper to taste 

Directions 

1. Heat the olive oil in a pot over medium heat. Sauté the spinach, arugula, and chard for about 3 minutes. Add the garlic and cook for about 2 minutes. 
2. Mix the eggs and cheese in a bowl. Add them to the chard mixture. 
3. Cover and cook for around 7 minutes.
4. Season with salt and pepper and serve. 

Nutrition (per serving) 

Calories 333, fat 26.2 g, carbs 4.2 g, Protein 21 g, sodium 483 mg.

5. Ham and Swiss cheese Breakfast Soufflés 

Serves 4 | Prep. Time 20 min I Cooking time 44-46 min 

Ingredients 

• 1 (17-ounce) pack sheet puff pastry 
• 3 large eggs 
• 2 tablespoons sourcream or Greek yogurt 
• ¼ cup Pecorino Romano or Parmesan cheese, finely grated 
• ¼ teaspoon salt 
• ¼ teaspoon garlic powder
• ½ teaspoon baking powder 1-2 dashes hot sauce (optional) 
• ½ cup ham, sliced 
• ¼ cup Swiss cheese, grated 

Directions 

1. Preheat the oven to 400°F (204°C).
2. Cut the pastry into 4 equal pieces.
3. Line 4 by 6-inch tart pans with the pastry squares, allowing the corners to drape over the pan edges. You can use muffin tins; in that case, put butter  well, cut the dough into 9
4. Square pieces and press each piece into a tin.
5. Whisk the eggs in a mixing bowl. Add the baking powder, Pecorino cheese, sour cream, salt, garlic pow-der, and hot sauce; mix well. Add the artichoke hearts, spinach, and bell pepper. 
6. Fill the pans or muffin tins equally with the prepared mixture. Put 1 tablespoon of Asiago cheese on the top of each pan. Gently fold the corner points of the pastry over the filling. If using muffin tins, sprinkle Asia go cheese evenly on top. 
7. Bake for 24-26 minutes until the eggs are puffy and the pastry is browned. 
8. Serve warm. 

Nutrition (per serving) 

Calories 520, fat 33 g, carbs 39 g, sugar 8 g, Protein 18 g, sodium 890 mg

6. Dutch oven Eggs Baked in Avocados 

Serves 6 | Prep. Time 16 min | Cooking time 16 min 

Ingredients 

• 4 ripe avocados 
• 8 large eggs 
• Salt and pepper to taste 
• Red pepper flakes 
• 6 tablespoons hot sauce 
• 1 cup salsa 

Directions 

1. Slice the avocados and remove the seeds. Scoop out enough of the avocado flesh as needed for the egg to fit. Put the avocado on a flat plate.
2. Crack an egg into each avocado half. 
3. Put Back pepper, salt and red pepper. 
4. Place all the filled avocados into the Dutch oven.
5. Cover the Dutch oven with the lid and place it on the coals for about 15 minutes, rotating every 5 minutes. 
6. Serve with hot sauce and salsa. 

Nutrition (per serving) 

Calories 377, fat 32 g, carbs 16.4 g, Protein 10.6 g, sodium 758 mg

7. Creamy Eggs Florentine 

Serves 4 | Prep. Time 12 min / Cooking time 11 min 

Ingredients 

• 2 tablespoons olive oil 
• ¾ cup mushrooms, sliced 
• 2 cloves garlic, minced 
• 10 ounces fresh spinach 
• 8 large eggs, slightly beaten 
• Salt and pepper to taste 
• 4 tablespoons cream cheese, diced 

Directions 

1. Warm the olive oil in a skillet over medium heat. Cook the garlic and mushrooms for 1 minute. 
2. Add the spinach and cook for 3 minutes. 
3. Add the eggs and season with salt and pepper. 
4. Cook for a few minutes and then top with the cream cheese. Cook for 5 minutes more. Serve. 

Nutrition (per serving)

Calories 279, fat 23 g, carbs 4 g, Protein 16 g, sodium 276 mg

8. Egg in a Hole with Pepper 

Serves 2 | Prep. Time 7 min | Cooking time 8 min 

Ingredients 

• ½ small Bell pepper, red or green 
• 2 bread slices 
• 4 tablespoons butter, divided 
• 2 large eggs Salt and pepper, to taste 

Directions 

1. Trim the pepper and remove seeds. Slice into thin strips. 
2. Remove the center of the bread slices using a round cookie cutter (about 2 inches). Set aside. 
3. In a saucepan, melt 1 tablespoon of the butter over medium heat. Sauté the pepper strips for 1-2 minutes until just soft. Remove peppers and set aside. 
4. Let remaining butter melt and brown the bread slices on both sides for 30 seconds.
5. Add 1 egg into each of the bread slice’s holes. 
6. Season with salt and pepper onto the egg. 
7. Cook for 2-3 minutes or until desired doneness.
8. Decorate with the cooked pepper to make a smiley face, eyes, eyebrows, and hair, if desired. 
9. Serve warm.

9. Vegetable Frittata 

Besides breakfast, you can enjoy this Mediterranean-inspired frittata for lunch or dinner. 

Serves 2 | Prep. Time 11 min/ Cooking time 16 min

Ingredients 

• 5 large eggs, room temperature 
• 1 cup plain yogurt 
• 1 tablespoon olive oil 
• ½ leek, trimmed and diced 
• ¼ pound asparagus, trimmed and diced 
• ½ cup frozen peas 
• ½ cup baby spinach Salt and pepper, to taste 
• 2 ounces goat cheese, crumbled 

Directions 

1. In a medium mixing bowl, whisk the eggs with the yogurt. Set aside. 
2. Warm up the olive oil in a large bowl frying pan over hight heat. Add the leek, asparagus, peas, and spinach. Season with salt and pepper. 
3. Pour the egg mixture on top. 
4. Cover and cook on medium-low heat for about 10 minutes. 
5. When the frittata is set, flip it. Cook for 2-3 minutes more. 
6. Serve the frittata with goat cheese on top. 

Nutrition Facts 

Calories 447, fat 30 g, carbs 15 g, sugar 7 g, Protein 30 g, sodium 335 mg

10. Easy Shakshuka with Feta Cheese 

Shakshuka, or eggs poached or baked in a tomato sauce, is a classic Mediterranean break- fast. 

Serves 2 | Prep. Time 10 min | Cooking time 30 min 

Ingredients 

• 1 tablespoon olive oil 
• 1 red bell pepper, cored, seeded, and diced 
• Salt and pepper, to taste 
• 1 onion, diced 
• 1 teaspoon smoked paprika 
• 1 (14-ounce) can diced tomatoes with their juices 
• 7 games white beans, drained with rinsed 
• 4 large eggs, room temperature 
• ¼ cup flat-leaf parsley, chopped 
• ½ cup feta cheese, crumbled 

Directions 

1. Heat the olive oil in a large nonstick pan over medium heat. Add the bell pepper and onion, sauté for 2-3 minutes. Season with salt and pepper. 
2. Add the smoked paprika, diced tomatoes with their juices, and white beans. Cook for    10 minutes, stirring regularly. 
3. Turn heat to low. Put the eggs into the tomato sauce and mixt it. 
4. Cover and cook for 10 more minutes or until eggs have poached. 
5. Right before serving, top with the chopped parsley and crumbled feta cheese.

 Nutrition Facts 

Calories 764, fat 26 g, carbs 93 g, sugar 23 g, Protein 46 g, sodium 1428 mg

11. Strawberry and Lemon Millet Bowl 

This quick and healthy breakfast recipe comes together in just a few minutes. The strawberries and lemon will refresh the taste buds, preparing you for your day. 

Serves 2 | Prep. Time 10 min / Cooking time 15 min

Ingredients 

• ½ pound strawberries, hulled and halved
• Juice and zest of 1 lemon 
• 1 teaspoon olive oil 
• 1 tablespoon honey 
• 1 cup whole milk 
• ¾ cup millet 
• 1 teaspoon pure vanilla extract 
• 2 tablespoons walnuts, chopped 

Directions 

1. Place the milk, lemon juice, and lemon zest in a saucepan. 
2. Place the millet and vanilla extract in it.
3. Cook for about 5 minutes, cover with a lid, and remove from heat. 
4. Let it steep for 10 minutes. 
5. Mix it with a fork, stir in the halved strawberries, honey, and olive oil, and garnish with chopped walnuts. 
6. Serve and enjoy. 

Nutrition Facts 

Calories 499, fat 14 g, carbs 78 g, sugar 21 g, Protein 14 g, sodium 54 mg