Easy And Healthy Breakfast Recipes

1. Almond Coconut Breakfast Bowl 

Serves 2 | Prep. Time 5-10 min | Cook time 10 min

Ingredients 

• 2 tablespoons flax meal 
• 2 tablespoons chia seeds 
• ½ cup almond flour 
• ¼ cup coconut flour 10-15 drops liquid stevia 
• 1½ cups unsweetened almond milk 
• 1 teaspoon ground cinnamon 
• 1 teaspoon vanilla extract Salt to taste 

Directions 

1. Add the flax meal, chia seeds, almond flour, coconut flour and ground cinnamon to a mixing bowl. Mix well.
2. Grease a medium saucepan or skillet with cooking spray and heat it over medium heat. 
3. Add the flour mixture and stevia drops; stir.
4. Add the almond milk and vanilla ex-tract; stir again.
5. Cook while stirring for 3-5 minutes until it starts to thicken.
6. Add salt to taste. 
7. Serve warm with nuts, fresh berries, and/or seeds on top (optional).

2. Pecan Oats Pancakes 

Serves 6 | Prep. time 10 minutes | Cook time 15 minutes 

Ingredients 

• ½ cup skim milk 
• ½ cup mashed banana (about ½ medium banana) 
• ½ teaspoon vanilla extract 
• 2 tablespoons chopped pecans 
• 1 tablespoon canola oil 1 cup quick-cooking oats 
• 1½ teaspoons baking powder 
• 2 eggs, beaten 

Directions 

1. Add the oats to a blender or food processor and blend to make a flour-like powder. 
2. In a bowl, combine the oat powder with the baking powder. 
3. In another bowl, combine the beaten eggs, banana, milk, and vanilla. 
4. Combine the mixtures and mix well. Mix in the pecans.
5. Add the canola oil to a medium saucepan or skillet and heat it over medium heat. 
6. Add ¼ of the mixture and spread it into a round shape. 
7. Cook on both sides until golden brown. Repeat with the remaining batter.
8. Serve warm.

3. Tofu Tomato Breakfast 

Serves 2 | Prep. Time 5-10 min | Cook time 10 min 

Ingredients 

• 1 medium green bell pepper, seeded and chopped 
• ½ medium red onion, chopped 
• 1 pound firm tofu, drained and crumbled 
• 1 tomato, seeded and chopped 
• ½ teaspoon turmeric (optional) 
• ½ teaspoon salt 
• 1 teaspoon cumin powder 
• ¼ teaspoon chili powder 
• 1 teaspoon garlic powder 
• 1 tablespoon water 
• Chopped coriander and lemon juice to garnish 

Directions 

1. Grease a medium saucepan or skillet with some cooking spray and heat it over medium heat. 
2. Add the onion, tomato, and bell pepper and stir cook for 2-3 minutes until softened.
3. Stir in the crumbled tofu and spices; add some water if needed and stir-cook for 2-3 minutes until the mixture becomes fragrant. Season to taste and cook until the tofu is scrambled. 
4. Serve with fresh lemon juice on top. 

Note

Once the leftovers have cooled down, you can store them in an airtight container in the refrigerator for up to 3-4 days. Simply reheat in a saucepan and serve.

4. Cheesy Oats Pancakes 

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

Ingredients 

• 2 cups low-fat cottage cheese 
• 1 cup oats 
• 1⅓ cups egg whites 
• 4 teaspoons vanilla extract 

Directions 

1. Add the cottage cheese, egg whites, oats, and vanilla extract to a blender or food processor and blend to make a smooth mixture. 
2. Grease a medium saucepan or skillet with some cooking spray and heat it over medium heat.
3. Add ¼ of the egg mixture and spread it into a round shape. 
4. Cook on both sides until golden brown. Repeat with the remaining batter. 5. Serve with peanut butter and/or berries on top (optional).

Note

You can store leftovers in an airtight container in the refrigerator for up to 4-5 days. Simply reheat in a saucepan and serve.

5. Ham Cheese Omelet 

Serves 1 | Prep. Time 10 min | Cook time 5 min

Ingredients 

• ⅛ Teaspoon pepper 
• 4 large egg whites 
• 2 teaspoons water 
• 2 tablespoons crumbled goat cheese 
• 1 slice deli ham, finely chopped 
• 2 tablespoons finely chopped green pepper 
• 2 tablespoons finely chopped onion 
• Minced parsley (optional)

 Directions 

1. Mix the egg whites in a large bowl. Add the pepper and water; mix well. Add the green pepper, ham, and onion; combine well.
2. Spray some cooking spray on a medium saucepan or skillet and heat it over medium heat. 
3. Add the egg mixture and spread evenly to make a round omelet. Cook until the edges are set.
4. Add the goat cheese over one half and fold over the other half. 
5. Transfer to a serving plate, slice, and serve warm with minced parsley on top (optional).

6. Classic Egg Omelet 

Serves 2 | Prep. Time 10 min / Cook time 5-10 min 

Ingredients 

• 4 eggs 
• 1 cup olive oil (divided)
• 1 cup cherry tomatoes, cut into small pieces 
• 1 cup basil leaves, chopped 
• ½ cup cheese (Monterrey Jack, mozzarella, cheddar, etc.) 
• Salt and pepper to taste 
• 2 red or green chilies (optional) 
• 4 spring onions (optional) 

Directions 

1. Heat 2 tablespoons of the olive oil in a medium saucepan or skillet over medium heat. 
2. Add the tomatoes and stir-cook until softened; set aside. 
3. Beat the eggs in a mixing bowl. Season with salt and pepper. 
4. Clean the pan; heat the remaining 2 tablespoons of olive oil over medium heat.
5. Add the eggs and spread evenly to make a round omelet. Cook for 2 minutes or until they are nearly cooked. 
6. Add the tomatoes and basil over one half; roll the other half over the tomato part. 
7. Transfer to a serving plate; slice and serve warm.

7. Egg Green Breakfast Bowl 

Serves 2 | Prep. Time 11 min / Cook time 7-11 min

Ingredients 

• 1 clove garlic, minced 
• 2 teaspoons coconut oil (divided) 
• ½ yellow onion, diced 
• 2 cups green kale, roughly chopped 
• 10 Brussels sprouts, shredded or finely chopped 
• Salt and pepper to taste 
• 2 eggs ½ teaspoon lemon zest 

Directions 

1. Heat 1 teaspoon of the coconut oil in a 9-inch saucepan or skillet over medium heat. 
2. Add the onion and stir-cook until softened and translucent.
3. Add the garlic and stir cook for about 1 minute until fragrant. 
4. Stir in the shredded Brussels sprouts and kale. Stir-cook until the kale is softened and bright green and the sprouts are tender.
5. Add the lemon zest. Combined and seasoned to taste with salt and pepper.
6. Make a circle in the center of the pan, crack the eggs into it, and cook to your liking. 
7. Season to taste and serve warm.

8. Super Veggie Frittata 

Serves 2 | Prep. Time 5 min I Cook time 20-25 min

Ingredients 

• 2 tablespoons grated parmesan cheese 
• ¼ cup reduced-fat cheddar cheese, shredded 
• 2 tablespoons finely chopped onion 
• 2 tablespoons finely chopped green pepper
• ½ cup broccoli, chopped 
• 4 large eggs, lightly beaten
• 1 cup mushrooms, sliced 
• ⅛ Teaspoon salt Dash pepper 

Directions 

1. Add all the ingredients to a large bowl. Mix well. 2. Preheat the oven to 350°F (175°C). Grease a shallow baking dish with some cooking spray or melted butter. 
2. Add the mixture to the baking dish and spread evenly. Bake for 20-25 minutes until cooked to your satisfaction. 
3. Slice and serve warm.

9. Bright and Early Sausage Potato Hash 

Serves 4-6 | Prep. Time 10 min Cook time 20 min 

Ingredients 

• 1 pound pork breakfast sausage, crumbled 
• ½ cup yellow onion, diced 
• 2 cups potatoes, shredded and patted dry to remove excess moisture 
• 1 teaspoon garlic powder 
• ½ teaspoon thyme 
• 1 teaspoon salt 
• 1 teaspoon black pepper 
• 6 eggs 
• 1 cup mild cheddar cheese, shredded 
• Scallions, sliced for garnish 

Directions 

1. Preheat broiler.
2. Prepare a 12-inch cast-iron skillet and add the breakfast sausage. Brown over medium heat for approximately 5 minutes. Drain the fat. 
3. Add the shredded potatoes and onion. Toss with cooked sausage.
4. Season with garlic powder, thyme, salt, and black pepper. 
5. Using the back of a wooden spoon, firmly press the sausage and potato mixture into the bottom of the pan, creating a firm layer. Increase the heat to medium-high and cook for 3-5 minutes without stirring. 
6. Lift the crust gently to check for brownness and crispness. Once a nice crispy texture has developed, gently flip the potatoes over and cook for an additional 3 minutes. 
7. Crack the eggs over the potato and sausage crust and top with shredded mild cheddar cheese. 
8. Remove the skillet from the heat and place it under the broiler for 5-7 minutes, or until eggs have reached the desired doneness. 
9. Garnish with fresh scallions before serving.

10. Berry Pancakes 

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

Ingredients 

• 1 cup of flour, all-purpose 
• 1/4 cup of white sugar 
• 1 cup of milk
• 2 tablespoons of butter, unsalted 
• 4 eggs 
• 1/4 teaspoon of salt 
• 1/2 teaspoon of lemon zest 
• 1/2 cup of blueberries 
• 1/2 cup of raspberries 

Directions 

1. Preheat the oven to 400°F. 
2. Sift the flour into a bowl. 
3. Zest the lemon, and add to the flour. 
4. Add the salt. 
5. In a separate bowl, whisk together the eggs and milk.
6. Slowly add the egg mixture to the flour mixture. Mix until the ingredients are well blended and you have a smooth batter.
7. Wash and stem the blueberries. Place in a separate bowl.
8. Wash and cut the raspberries in half. Place the raspberries in the same bowl as the blueberries, and toss the fruit together. 
9. Place a cast-iron skillet onto the stove, and set the heat to high. Make sure that you use a 12″ skillet. 10. When the skillet is hot, add the butter and allow it to melt. 
10. Once the butter is melted, pour the batter into the hot skillet. Turn the skillet slightly to make sure the batter covers the entire pan. 
11. Add the berry mixture to the top of the batter. You should scatter the berries so they are all over the entire batter. Don’t worry if the berries sink into the batter. 
12. Remove from the stove, and place the cast iron skillet into the oven. 
13. Bake for 20 minutes or until the pastry is baked completely through and is puffed.
14. Remove from the oven, serve warm with syrup, icing sugar, or whipped cream.

11. Capers Eggs over Corn Grits 

Serves 4 | Prep. Time 5 min / Cook time 20 min 

Ingredients 

• 1 cup corn grits 
• 1 cup skim milk 
• 1 cup vegetable or chicken broth 
• 1 teaspoon salt 
• 1 tablespoon white vinegar 
• 4 eggs 
• 1 tablespoon olive oil 
• ½ cup onions, diced 
• 1 cup tomatoes, chopped 
• 1 tablespoon tomato paste 
• ½ cup fresh basil, chopped 
• ¼ cup fresh mozzarella cheese, shredded 

Directions 

1. Bring some water and the vinegar to a very low boil over medium heat. 
2. In one saucepan combine the skim milk, vegetable or chicken broth, and salt. Bring the liquid to boil over medium heat.
3. Add the corn grits, stir and reduce the heat to low. Let simmer, stirring occasionally for 5-6 minutes or until the corn grits have absorbed most of the moisture and are thickened. 
4. Add the olive oil to a skillet over medium heat and add the onions, toma-toes, and tomato paste. Saute for 3-4 minutes. 
5. Transfer the mixture from the skillet into a blender or food processor and blend until smooth. 
6. Place the eggs in the softly boiling water, reduce the heat to medium-low and cook for 6-7 minutes. When poached to desired doneness, remove the eggs with a slotted spoon. 
7. Spoon the cooked corn grits out onto serving plates, top each serving with a poached egg and the tomato sauce. 
8. Garnish with fresh basil and mozzarella cheese before serving.

12. Egg Curry 

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

Ingredients 

• 8 eggs 
• 1 tablespoon coconut oil 
• 1 cup onion, sliced 
• 1 cup green bell pepper, sliced 
• 1 tablespoon jalapeño pepper, diced 
• 1 tablespoon fresh grated ginger 
• 1 tablespoon curry powder 
• 1 teaspoon coriander 
• 1 teaspoon ground cumin 
• 1 cup coconut milk 
• 1 cup vegetable or chicken stock 
• ½ cup full-fat plain yogurt 
• ¼ cup fresh cilantro, chopped 
• ¼ cup fresh parsley chopped 

Directions 

1. Place the eggs in a large bowl and cover it with cold water. Place the pan on the burner over medium heat and cook for 7-9 minutes. Remove the eggs from the pot, cool them off with cold water, and remove the shells. Cut the eggs into quarters. 
2. Place the coconut oil in a large skillet over medium heat.
3. Add the onion, green bell pepper, jalapeño pepper, and ginger. Sauté for 5 minutes. 
4. Season with the curry powder, coriander, and ground cumin. Mix well. 
5. Add the coconut milk and vegetable or chicken stock. Bring it to a gentle boil, then reduce the heat to low. 
6. Stir in the yogurt, cilantro, and pars-ley. Add the eggs and let them simmer for 5 minutes before serving.