These healthy breakfast recipes are great to get your morning started the right way. Breakfast is called the most important meal of the day for good reason, and it’s essential to start your day with a meal that is full of nourishment.
These recipes are also tasty, packed with flavor, and designed to keep you satisfied until lunch. From satisfying muffins to overnight oatmeal, there is something for everyone and every skill level
1. Wonyoungism Strawberry Yogurt Bowl
This breakfast bowl is a perfect combination of beauty and balance. Enjoy this meal straight from the Wonyoungism targets of wellness.
Eating this bowl is really a feast for the eyes and encompasses the principles of early morning meal prep beautifully.
Ingredients
- 1 cup plain Greek yogurt
- 1/2 cup fresh strawberries, sliced
- 1/4 cup blueberries
- 2 tablespoons granola (homemade or store-bought)
- 1 tablespoon chia seeds
- 1 teaspoon honey or maple syrup
- 5-6 fresh mint leaves, torn
- Optional toppings
- sliced almonds, unsweetened coconut flakes, fresh pomegranate seeds, edible flowers
Instructions
Fill the bowl with yogurt and create a smooth, even layer to cover the bottom. This creamy base is the ‘canvas’ for the rest of the meal.
Arrange the strawberry slices in a fan pattern along one side of the bowl.
Position the blueberries in a small cluster on the opposite side.
The contrast of red and blue blueberries against the white yogurt creates a delightful combination.
Sprinkle the chia seeds, and then add a sprinkle of granola on the side. Sweeten it with honey and give the Greek yogurt a honey drizzle.
Finish with some torn mint leaves. The entire bowl will take 3 minutes and look as if it comes from a cafe.
Eat it slowly and enjoy every sip.
The combination of Greek yogurt, granola, and berries creates a masterpiece.
For better texture and more effortless digestion, use yogurt that is at room temperature.
For quick assembly, prep your toppings the night prior and keep them in small containers.
You can also skip the honey and use a pinch of sea salt with some hemp seeds for a savory alternative.
Listen to your body when enjoying this breakfast, and eat until satisfied (not stuffed).
You can prepare the components separately, but it is still best when all is freshly assembled.
Cut fruit may be stored in airtight containers for up to 2 days, and granola may be stored in a jar at room temperature for a week.
2. Simple Avocado Toast Three Ways
Simplicity at times yields the best recipes.
This quick and easy avocado toast recipe can be prepared in under 10 minutes and is fully customizable.
Ingredients
The base (for all three versions):
- 2 slices whole grain or sourdough bread, toasted
- 1 ripe avocado
- Salt and black pepper to taste
- Squeeze of fresh lemon juice
Version 1, Classic Everything:
- 1 soft-boiled egg
- Red pepper flakes
- Everything bagel seasoning
Version 2, Mediterranean:
- 1/4 cup cherry tomatoes, halved
- 2 tablespoons crumbled feta cheese
- Fresh basil leaves
- Balsamic glaze
Version 3, Protein Power:
- 3 ounces smoked salmon
- 2 tablespoons cream cheese
- Thinly sliced red onion
- Capers
- Fresh dill
Instructions
Being sure to achieve the desired crunch, toast the bread until it is golden and crispy to maintain textural contrast against the creamy avocado.
While the bread toasts, cut your avocado in half, scoop the flesh into a bowl, and remove the pit.
Add a pinch of salt, some freshly cracked black pepper, and a squeeze of lemon juice.
Then mash with a fork to your desired consistency. For reference, I like mine slightly chunky.
Be sure to spread the mashed avocado generously to both slices of toast and to the very edges of each slice.
In the Classic Everything version, add a soft-boiled egg (cook for 6.5 minutes for the perfect jammy yolk), and sprinkle red pepper flakes and everything bagel seasoning.
For the Mediterranean version, scatter the halved cherry tomatoes over the avocado,
Add the crumbled feta, tear on some fresh basil leaves, and drizzle with balsamic glaze for the finish.
In the Protein Power version, if you like, spread a thin layer of cream cheese under the avocado and then layer on the smoked salmon.
Add thin slices of red onion, some capers, fresh dill, and finish with a sprinkle of salt.
Select avocados that give a little under mild pressure. If it is too firm, it will not mash, but if it is too soft, it will be brown inside.
Salt your avocado. It will enhance its taste.
Add the lemon juice right after mashing the avocado to help minimize browning.
Wrap avocado mash with pressed plastic wrap if you are doing meal prep.
Assembled avocado toast is best eaten immediately, but you can store mashed avocado with lemon juice for up to 24 hours in an airtight container.
If you prep the toast in advance, it will become soggy, so store the components separately.
3. Morning Sunshine Smoothie
This vibrant orange smoothie tastes like sunshine in a glass.
It is naturally sweet, packed with vitamin C, and has a super creamy and filling secret ingredient.
Ingredients
- 1 cup frozen mango chunks
- 1/2 cup frozen pineapple chunks
- 1 medium carrot, roughly chopped, 1/2 cup carrot juice, or 1/2 cup carrot juice
- 1/2 frozen banana
- 1/2 cup plain Greek yogurt or 1/2 cup silken tofu
- 3/4 cup unsweetened almond milk or milk of choice
- 1-inch piece fresh ginger, peeled
- 1 tablespoon ground flaxseed
- 1/2 tablespoon turmeric powder
- A tiny pinch of black pepper helps absorb turmeric
- Ice cubes, if needed
- Ice cubes, if needed
Instructions
Add all ingredients to your blender in the order given, from liquids to the frozen fruit on top
Blend on high for 60-90 seconds or until completely smooth and creamy.
Add more almond milk if too thick, a tablespoon at a time, or add a few ice cubes or more frozen fruit if too thin
Also, if you want a sweeter drink, add a pitted date or honey. Weaker ginger taste? Use less next time
Pour into a tall glass to drink immediately or a mason jar and a tight lid for breakfast on the go.
The addition of carrot brings an earthy sweetness and nice color without turning this into a vegetable smoothie.
Greek yogurt keeps its protein-rich qualities to ensure satiation, and ginger and turmeric provide an anti-inflammatory boost.
When your banana gets too ripe, freeze it! Peel, break into chunks, and store in a freezer bag.
Use the tiniest pinch of black pepper so that you don’t taste it, and to help absorb the turmeric.
Everything for your smoothie can be prepped and stored in freezer bags for grab-and-go blending.
If raw carrot is too strong for you, use cooled and steamed carrot, or carrot juice.
While this smoothie is best fresh, it can be stored in the fridge for 24 hours.
It can be unblended and then shaken to mix, or frozen in ice cube trays to be unblended and re-blended with a splash of milk when ready to be drunk.
4. Clean Eating Veggie Egg Muffins
These portable, protein-filled, and vegetable-packed muffins are the solution to your on-the-go mornings.
Plus, you can prepare a dozen on the weekend and have them prepped for your busy week!
Ingredients
- 10 large eggs
- 1/4 cup unsweetened almond milk or regular milk.
- 1 cup baby spinach, roughly chopped.
- 1/2 cup bell peppers (any color), finely diced.
- 1/2 cup cherry tomatoes, quartered.
- 1/4 cup red onion, finely diced.
- 1/2 cup mushrooms, finely chopped.
- 1/2 cup shredded cheese (cheddar, mozzarella, or dairy-free alternative).
- 1/2 teaspoon garlic powder.
- 1/2 teaspoon dried oregano.
- Salt and black pepper to taste.
- Olive oil or cooking spray for the muffin tin.
Instructions
Prepare your muffin tins for the egg muffins by setting your oven to bake at 350°F and spraying them with oil
Or cooking spray for the egg muffins by setting your oven to bake at 350°F and spraying oil or cooking spray on the muffin tins.
The oil or cooking spray is the difference between muffins that slide out and muffins that stick.
Using a large bowl, the eggs and milk should be whisked together until combined and frothy.
The alien powder, oregano, and any additional spices or salt should be added and whisked together.
All the chopped and floating vegetables should be added to the egg mixture and stirred until evenly distributed.
Using a 1/4 cup or ladle, pour the egg mixture evenly into the muffin tins until 3/4 full. For each muffin cup, add some cheese to the lid.
Start checking on your muffins after 20 minutes of baking.
They are ready when the egg center has set and the peaks are golden brown.
To confirm they are done, a clean toothpick should come out after being poked into the center.
Once the muffins are out of the oven, let them cool down for a few minutes.
After that, use a butter knife for gentle detachment and removal.
This cooling time helps them come out easily and firmer.
To avoid excess moisture that can lead to soggy muffins, sauté your mushrooms before adding them.
Feel free to use whatever veggies are available, such as zucchini, broccoli, or asparagus.
For more protein, toss in some cooked and crumbled bacon or sausage.
To make removal simpler, use silicone muffin cups.
These muffins also withstand freezing exceptionally well. Just wrap them individually and microwave for 60-90 seconds to reheat.
Keep in an airtight container in the refrigerator, and your muffins will last for up to 5 days.
For 30-45 seconds, microwave them for a quick reheat.
For freezing, wrap each muffin in plastic wrap, place them in a freezer bag, and they will last for 3 months.
5. Overnight Oats with Probiotics
These creamy overnight oats are loaded with gut-healthy ingredients that support your microbiome.
The best part is you make them before bed, and they are ready when you wake up!
Ingredients
For the oat base:
- 1/2 cup old-fashioned rolled oats
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1/4 cup plain kefir or probiotic yogurt
- 1 tablespoon chia seeds
- 1 tablespoon ground flaxseed
- 1/2 teaspoon vanilla extract
- 1 teaspoon maple syrup or honey
- Pinch of cinnamon
- Pinch of sea salt
For topping (add in the morning):
- 1/4 cup fresh berries
- 1 tablespoon sliced almonds
- 1 teaspoon hemp hearts
- Fresh banana slices
Instructions
In a mason jar or airtight container, combine the oats, almond milk, kefir, chia seeds, flaxseed, vanilla extract, maple syrup, cinnamon, and salt.
Stir everything together thoroughly.
Seal the container with a lid and give it a good shake to ensure everything is well mixed.
Place it in the refrigerator and let it sit overnight, or for at least 4 hours.
During this time, the oats will absorb the liquid and become wonderfully creamy.
In the morning, give the oats a good stir.
They should be thick and pudding-like. If they’re too thick for your liking, add a splash more milk and stir.
Fresh berries, sliced almonds, banana slices, and hemp hearts complete the dish.
The combination of the cold and creamy oats and the fresh toppings hits the sweet spot.
You may eat straight from the jar or pour it into a bowl. Some prefer cold oats, but you may microwave them for 30 to 60 seconds.
Kefir contains gut-healthy probiotics, and if you can’t find it, you may use probiotic yogurt.
Chia and flax seeds are gut-healthy as well. The fiber and healthy omega-3s will nourish your beneficial gut bacteria.
You may prepare multiple jars for an entire week.
Overnight oats will stay fresh in the fridge for 5 days.
The best texture will be achieved by adding fresh toppings right before consumption.
6. Easy Mornings Breakfast Burrito
These breakfast burritos may be made in bulk, frozen, and grabbed on the way out the door. A great way to start your busy day.
Ingredients
For 4 burritos
- 6 large eggs
- 2 tablespoons milk
- 1 tablespoon olive oil or butter
- 1 cup cooked black beans, drained and rinsed
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup cooked breakfast or sweet potatoes, diced
- 1/2 cup salsa
- 1/4 cup fresh cilantro, chopped
- 4 large whole wheat or regular flour tortillas
- Salt and pepper to taste
Optional add-ins:
- Cooked sausage or bacon
- Sautéed fresh peppers and onions
- Sliced avocado
- Sour cream or Greek yogurt
- Hot sauce
Instructions
Start by microwaving the tortillas for 30 seconds while wrapped in a damp paper towel, or warm them directly over the flame.
Warm tortillas become pliable and less likely to tear.
Beat together the eggs with the milk and a pinch of salt and pepper.
Olive oil or butter in a non-stick large skillet over medium heat.
Pour in the eggs and cook until softly scrambled, stirring with a spatula.
Remove from the heat when the eggs are still slightly wet. They will finish cooking with residual heat.
Place all four tortillas on a flat workstation. For each tortilla, layer a portion of the scrambled eggs lengthwise in the center.
Top each with the rest of the black beans, shredded cheese, diced potatoes, a dollop of salsa, and freshly chopped cilantro.
For the folding, package the tortillas by folding in the sides, then folding the bottom up and rolling them away from you and tucking as you go.
Holding everything tight is key to stopping the contents from spilling.
To heat the burritos, place them in a skillet on medium heat for 2-3 minutes on each side.
The tortilla will turn a light golden, and the cheese will melt.
Alternatively, to heat, wrap tightly in foil and place in a 350°F oven for 15 minutes.
Avoid filling your burritos too much, as this is the main cause of them falling apart.
When freezing the burritos, let the scrambled eggs cool down a bit before assembling.
First, smear a thin layer of refried beans or cream cheese on the tortilla as “glue” to seal it.
Instead of just seasoning the eggs, it is better to season the other components too.
Freezing the burritos is very easy.
Wrap each burrito in foil or plastic wrap, then add them to a freezer bag, and you can keep them in the freezer for 3 months.
To reheat, you can unwrap it and microwave for 2-3 min, flipping it halfway, or cover it in foil and bake at 350°F for 25-30 min.
7. Yummy Banana Pancakes
These pancakes are a delicious treat for the whole family as they are perfectly fluffy.
Ripe bananas and the pancakes themselves provide enough natural sweetness. Even kids who claim not to like “healthy” food love to eat these.
Ingredients
- 2 ripe bananas, mashed (the riper the better)
- 2 large eggs
- 1 cup whole wheat flour or all-purpose flour
- 1/2 cup milk of choice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- Pinch of salt
- Butter or coconut oil for cooking
For serving:
- Fresh berries
- Maple syrup
- Almond butter or peanut butter
- Sliced bananas
- Chopped walnuts or pecans
Instructions
In a large bowl, mash the bananas with a fork until mostly smooth; a few small lumps are fine and actually add nice texture.
Add the eggs and whisk together until well combined.
Add the milk and vanilla extract to the banana mixture and stir.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
This step prevents lumps and ensures even distribution of leavening agents.
Pour the dry ingredients into the wet ingredients and stir gently with a wooden spoon or spatula until just combined.
The batter should be thick but pourable. Don’t overmix; a few lumps are totally fine and will actually result in fluffier pancakes.
Preheat your large, non-stick pan over medium heat until it warms up,
Then add a little bit of butter or coconut oil; it should melt down pretty quickly, grease the pan, and be ready for action.
When your non-stick pan is ready, pour down about the size of a 1/4 measuring cup of your pancake batter.
I say about the size because the more pancakes, the better.
Cook until the pancake surface is bubbly, and the edge is dry and set, about 2-3 minutes.
Gently flip, and cook for another 1-2 minutes, until the pancake is golden brown.
As the rest of the batch is cooked, keep the pancakes warm in a 200°F oven.
These subtly sweet, banana-flavor pancakes require less syrup than the usual pancakes.
Serve them up in a tall stack with a side of your favorite pancake toppings!
Tips
Select bananas with lots of brown spots; they’re sweeter and easier to mash.
Avoid pressing pancakes while they are cooking, as it will create dense, rubbery pancakes.
Substituting part of the flour for almond flour will give an additional boost to the protein content.
Adding chocolate chips or blueberries is are great option to provide a unique touch.
Utilizing a ¼ measuring cup will create perfectly rounded pancakes.
Storage
Place cooked pancakes in the fridge for 3 days and the freezer for 2 months.
To avoid sticking, lay parchment paper between the pancakes. To reheat, use a toaster, microwave, or warm oven.
Frequently Asked Questions
Do these recipes help in losing weight?
These recipes are prepared using whole, nutrient-dense foods that provide the body with the support it needs to maintain a healthy weight.
They are high in protein and fiber, which will help you feel satisfied longer.
However, quantities do matter, as you should use your body’s hunger levels and not eat beyond fullness.
Are these recipes suitable for people with dietary restrictions?
Yes, of course. All recipes provide dairy-free options, and many can also be adapted to vegetarian or vegan diets.
Egg-free muffins are also made with a flax egg; any plant milk works for the smoothie, and the bowls can be changed to any ingredients you want.
For people on a gluten-free diet, just use gluten-free oats, gluten-free bread, and tortillas.
Conclusion
The eight healthy breakfast recipes demonstrate that you can start your day the right way without needing complicated methods or spending hours in the kitchen.
With the variety of recipes that include a five-minute smoothie and options for meal prepping to satisfy any breakfast needs, you’ll be able to energize and nourish your body all day.