20 Healthy Breakfast Recipes That Will Have You Jumping Out of Bed

We’re not sure if breakfast is the most important meal of the day. But it definitely can be the most delicious. You’ll be soaring all day!

1. Strawberry Breakfast Quinoa

Strawberry Breakfast Quinoa
© M.studio, AdobeStock

Quinoa is loaded with antioxidants. So good for you.

Cooking Time: 25 minutes.
Yield: 2 servings.

Ingredients:

  • 1 cup quinoa
  • 2 cups soy milk
  • Salt to taste
  • 3 tbsp. brown sugar
  • 1 cup sliced strawberries
  • 1 tbsp. chia seeds

Directions:

  1. Rinse quinoa under water – this is important.
  2. Heat the soy milk in a pan for 3 minutes.
  3. Add the quinoa and salt and cover the pan.
  4. Simmer to absorb the liquid, about 20 minutes. Check on the liquid periodically.
  5. Stir in the brown sugar and fold in the strawberry slices.
  6. Drizzle with chia seeds.

2. Quinoa Pancakes

Quinoa Pancakes
© vaaseenaa, AdobeStock

It’s not easy preparing gluten-free pancakes; here’s quinoa to the rescue. Don’t forget the fruit topping!

Cooking Time: 10 minutes.
Yield: 10 servings.

Ingredients:

  • 1 ½ cups quinoa flour
  • 1 tsp. baking powder
  • Salt to taste
  • 1 ¼ cups coconut milk
  • 3 beaten eggs, or 4 egg whites
  • 1 tbsp. coconut oil
  • 2 tbsp. honey
  • ¾ cup thawed frozen raspberries

Directions:

  1. Preheat a large skillet on the stove.
  2. Combine the quinoa flour, baking powder, and salt in a bowl.
  3. Add coconut milk, eggs, coconut oil, and honey.
  4. Stir until a batter forms.
  5. Use ¼ cup of batter for each pancake.
  6. Cook for 3 minutes, flip, then cook for 3 more minutes.
  7. Top with raspberries.

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3. Oatmeal Pancakes

Oatmeal Pancakes
© Mila Naumova, AdobeStock

These are easy to prepare, and kids love them. Healthy oats add vitamins and fiber.

Cooking Time: 10 minutes.
Yield: 4 servings.

Ingredients:

  • ½ cup whole wheat flour
  • ½ cup quick-cooking oats
  • 2 tsp. white sugar
  • 2 tsp. brown sugar
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • Salt to taste
  • 2/3 cup buttermilk (or use skim milk)
  • ½ tsp. vanilla extract
  • 2 tbsp. olive oil
  • 1 beaten egg
  • ½ cup chopped walnuts
  • 1 chopped banana

Directions:

  1. Transfer the whole wheat flour, oats, white sugar, brown sugar, baking powder, baking soda, salt, milk, vanilla, olive oil, and egg to a food processor and puree.
  2. Incorporate the walnuts into the batter.
  3. Heat a large skillet and use ¼ cup of batter for each pancake.
  4. Cook for 3 minutes on one side, flip, and cook for 3 more minutes on the other side.
  5. Top with banana slices.

4. Buckwheat Pancakes

Buckwheat Pancakes
© minadezhda, AdobeStock

Healthy grains to start the day.

Cooking Time: 10 minutes.
Yield: 4 servings.

Ingredients:

  • 1 cup buckwheat flour
  • 1 tbsp. white sugar
  • 1 tsp. baking powder
  • Salt to taste
  • ¼ tsp. baking soda
  • ½ tsp. cinnamon
  • 1 ¼ cups almond milk
  • 1 beaten egg
  • ½ tsp. vanilla extract
  • 2 tbsp. coconut oil
  • ½ cup blueberries

Directions:

  1. Combine the buckwheat flour, sugar, baking powder, salt, and cinnamon in a bowl.
  2. In a second bowl, whisk together the almond milk, egg, and vanilla extract.
  3. Stir the flour mixture into the milk mixture.
  4. Let the batter sit for 10 minutes.
  5. Heat the coconut oil on a griddle.
  6. Use ¼ cup batter per pancake and place them on the griddle.
  7. Cook for 3 minutes, flip, and cook for 3 more minutes.
  8. Serve with blueberries.

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5. Breakfast Scramble

Breakfast Scramble
© Brent Hofacker, AdobeStock

Vegetarian and delicious.

Cooking Time: 15 minutes.
Yield: 4 servings.

Ingredients:

  • 8 beaten eggs
  • ¼ cup shredded Monterey Jack cheese
  • 2 tsp. herb de Provence
  • 2 tbsp. olive oil
  • 1 chopped red onion
  • 1 chopped red bell pepper
  • ¾ cup broccoli florets
  • ½ cup halved cherry tomatoes
  • Salt and pepper to taste
  • 2 cups spinach
  • 1 sliced avocado

Directions:

  1. Whisk the eggs in a bowl.
  2. Stir in the cheese and herbs de Provence. Set aside.
  3. Heat the oil in a large skillet.
  4. Sauté the onion, bell pepper, broccoli florets, and cherry tomatoes for 5 minutes.
  5. Season with salt and pepper and add the spinach.
  6. Cook on low for 1 minute. See aside.
  7. Add the eggs to another skillet and scramble gently for 4 minutes.
  8. Stir in the vegetables and cook for 1 minute.
  9. Serve with avocado slices.

6. Tomato and Egg Stir Fry

Tomato and Egg Stir Fry
© karinrin, AdobeStock

Protein with a fresh tomato starts the day right.

Cooking Time: 5 minutes.
Yield: 2 servings.

Ingredients:

  • 1 tbsp. olive oil
  • 6 beaten eggs
  • 3 sliced tomatoes – with most of the liquid drained
  • 3 tbsp. chopped scallions
  • Salt and pepper to taste
  • ½ tsp. Cajun seasoning (optional)
  • 3 tbsp. crumbled feta cheese

Directions:

  1. Heat the olive oil in a skillet.
  2. Add the eggs and scramble for 3 minutes.
  3. Add the tomatoes, scallions, salt, pepper, and Cajun seasoning, if using.
  4. Stir well for 2 minutes.
  5. Top with feta cheese.

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7. Bran Muffins

Bran Muffins
© marysckin, AdobeStock

A healthy, low-fat muffin is a perfect breakfast on the go.

Cooking Time: 20 minutes.
Yield: 12 servings.

Ingredients:

  • 1 ½ cups wheat bran
  • ¼ cup flaxseed
  • 1 cup of low-fat milk
  • ¼ cup unsweetened applesauce
  • 1 beaten egg
  • ½ cup brown sugar
  • 1 tsp. vanilla extract
  • 1 cup whole wheat flour
  • 1 ½ tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • Salt to taste
  • 1 cup thawed mixed frozen fruit

Directions:

  1. Preheat the oven to 375 degrees.
  2. Line a muffin pan with paper liners.
  3. Combine the wheat bran, flax seeds, and milk in a bowl.
  4. Let sit for 15 minutes.
  5. In another bowl, stir together the applesauce, egg, sugar, and vanilla.
  6. Stir the bran mixture into the applesauce.
  7. Sift the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a third bowl.
  8. Stir the flour into the bran mixture and add the mixed fruit.
  9. Add the batter to the muffin cups – filling them only 2/3 full.
  10. Bake for 20 minutes.

8. Asparagus Quiche

Asparagus Quiche
© Marina, AdobeStock

Add a healthy vegetable to your tasty quiche. Roasting the asparagus brings out the depth of flavor.

Cooking Time: 60 minutes.
Yield: 12 servings.

Ingredients:

  • 2 (8 inches) unbaked pie shells
  • 1 tbsp. butter
  • ¾ lb. trimmed asparagus cut into bite-sized pieces
  • 1 tsp. chopped shallots
  • 8 bacon slices
  • 5 beaten eggs
  • 2 cups half-and-half (you can use low-fat milk, but it won’t taste as good)
  • ¼ tsp. cinnamon
  • Salt and pepper to taste
  • 2 cups shredded cheddar cheese

Directions:

  1. Preheat the oven to 400 degrees.
  2. Bake the pie shells for 5 minutes and remove them. Set aside.
  3. Heat the butter in a skillet.
  4. Add the asparagus and shallots and sauté for 5 minutes. Remove and let cool.
  5. Fry the bacon for 8 minutes and drain on a paper towel.
  6. Crumble the bacon and add the bacon and asparagus to the bottom of both pie shells.
  7. Top with the shredded cheddar cheese.
  8. Whisk together the eggs and half and half.
  9. Season with cinnamon, salt, and pepper, and top with the egg mixture.
  10. Bake for 40 minutes.

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9. Vegetable Quiche

Vegetable Quiche
© Daniel Vincek, AdobeStock

Quiche makes a great breakfast. Even better, it’s a wonderful place to hide veggies from the kids and fussy eaters.

Cooking Time: 50 minutes.
Yield: 6 servings.

Ingredients:

  • 1 thawed frozen pie shell
  • 2 tbsp. olive oil
  • ½ cup broccoli florets
  • ½ cup mushrooms
  • 1 chopped green pepper
  • 2 peeled and roughly cut carrots
  • 1 chopped onion
  • 3 minced garlic cloves
  • 5 beaten eggs
  • ½ cup half and half
  • 1 tsp. Dijon mustard
  • Salt and pepper to taste
  • ¼ tsp. nutmeg
  • 1 ½ cups shredded Swiss cheese

Directions:

  1. Preheat the oven to 375 degrees.
  2. Place the pie crust in the oven and brown for 5 minutes to keep it from getting soggy. Set aside.
  3. Heat the olive oil in a large skillet.
  4. Add the broccoli florets, mushrooms, green pepper, carrots, and onion and sauté for 5 minutes – the veggies won’t be done.
  5. In a large bowl, whisk together the eggs, half and half, mustard, salt, pepper, and nutmeg.
  6. Add the garlic, vegetables, and 1 cup of cheese.
  7. Transfer the mixture into the pie crust.
  8. Top with ½ cup of cheese.
  9. Bake in the center of the oven for 45 minutes.

10. Peanut Butter Oatmeal

Peanut Butter Oatmeal
© Wirestock, AdobeStock

There is oatmeal, then there is peanut butter oatmeal. The kids will gobble it up without a clue how healthy it is.

Cooking Time: 5 minutes.
Yield: 4 servings.

Ingredients:

  • 2 cups soy milk
  • 3 tbsp. honey
  • Salt to taste
  • 1 cup instant oats
  • 3 tbsp. peanut butter
  • 3 tbsp. honey
  • 3 tbsp. chopped pecans

Directions:

  1. Add milk, honey, and salt to a pan and bring the milk to a boil.
  2. Reduce the heat to a simmer and stir in the instant oats.
  3. Stir well for 3 minutes, until most of the liquid has been absorbed.
  4. Stir in the honey.
  5. Let sit for 5 minutes.
  6. Add the peanut butter and top with the chopped nuts.

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11. Porridge

Porridge
© Pixel-Shot, AdobeStock

There is nothing like a bowl of porridge on a chilly winter morning.

Cooking Time: 15 minutes.
Yield: 4 servings.

Ingredients:

  • 1 cup rolled oats
  • 1 tsp. salt
  • 2 tbsp. honey
  • ¼ cup raisins
  • 3 tbsp. chopped walnuts
  • 3 tbsp. chopped dried apricots
  • ½ tsp. cinnamon
  • ¼ tsp. ground cloves
  • 3 tbsp. heavy cream

Directions:

  1. Combine all ingredients except the heavy cream in a saucepan with 2 ¼ cups of water.
  2. Bring the liquid to a boil.
  3. Simmer for 15 minutes or until the water is absorbed – don’t let it burn on the bottom.
  4. Splash the porridge with heavy cream.

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12. Scottish Porridge

Scottish Porridge
© Vladislav Noseek, AdobeStock

This Scottish porridge is simple yet so tasty.

Cooking Time: 30 minutes.
Yield: 2 servings.

Ingredients:

  • 3 cups almond milk
  • 1 cup water
  • ¾ tsp. sea salt and more if needed
  • 3 tbsp. brown sugar
  • ½ tsp. cinnamon
  • 1 cup rolled oats

Directions:

  1. Combine all ingredients in a pan except the rolled oat.
  2. Bring the liquid to a simmer and immediately stir in the rolled oat.
  3. Let the porridge simmer for 30 minutes, until the liquid has been absorbed.

13. Crunchy Granola

Crunchy Granola
© nruedisueli, AdobeStock

This granola is filled with nutritious grains and is very tasty first thing in the morning.

Cooking Time: 15 minutes.
Yield: 6 servings.

Ingredients:

  • 8 cups rolled oats
  • ¼ cup sesame seeds
  • ½ cup flax seeds
  • 1 cup chopped walnuts
  • ½ cup olive oil
  • ½ cup honey
  • 3 tbsp. brown sugar
  • 1 tsp. cinnamon
  • ¼ tsp. salt or to taste
  • 1 tsp. almond extract
  • ¾ cup raisins
  • ½ cup dried cherries
  • 1 cup unsweetened flaked coconut
  • 1 tsp. orange zest

Directions:

  1. Preheat the oven to 325 degrees.
  2. Combine the oats, sesame seeds, flax seeds, and chopped walnuts in a bowl.
  3. In a second bowl, stir together the olive oil, honey, brown sugar, cinnamon, salt, and almond extract with ½ cup of boiling water.
  4. Stir the olive oil/honey mixture into the oat mixture and combine well.
  5. Fold in the dried fruits – raisins, cherries, coconuts, and orange zest.
  6. Spread the granola on a large baking sheet.
  7. Bake for 15 minutes while keeping an eye on the granola to make sure nothing burns. Stir a few times.

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14. Morning Muesli

Morning Muesli
© Nitr, AdobeStock

This is a filling, healthy breakfast. If there is some fruit lying around, just chop it up and add it.

Cooking Time: 15 minutes.
Yield: 2 servings.

Ingredients:

  • ½ cup rolled oats
  • ¼ cup wheat germ
  • 3 tbsp. raisins
  • ¼ cup dried blueberries
  • ¼ tsp. cinnamon
  • 1 cup vanilla Greek yogurt
  • 3 tbsp. honey
  • ½ cup milk (optional)
  • 1 tbsp. chopped pecans

Directions:

  1. Combine the oats, wheat germ, raisin, blueberries, cinnamon, and yogurt.
  2. Refrigerate overnight.
  3. Drizzle with honey and top with the chopped pecans.
  4. Taste test before adding the milk – some people find it doesn’t need it.

15. Sweet Potato Casserole

Sweet Potato Casserole
© O.B., AdobeStock

Another vegetable-friendly breakfast casserole. Simply heat it in the morning.

Cooking Time: 1 hour.
Yield: 12 servings.

Ingredients:

  • 1 cup crumbled cooked breakfast sausage – for vegetarians, make it a vegetarian sausage
  • 3 ½ cup shredded sweet potatoes
  • ¼ cup melted butter
  • Salt and pepper to taste
  • 1 cup shredded cheese blend
  • ½ cup finely chopped onion
  • ¾ cup chopped spinach
  • 1 ½ cups ricotta cheese
  • 10 beaten eggs
  • 1 cup sliced mushrooms

Directions:

  1. Preheat the oven to 375 degrees.
  2. Coat a baking dish with non-stick spray.
  3. Combine the sweet potatoes and butter and place them at the bottom of the baking dish.
  4. Season with salt and pepper.
  5. Stir in the cheese blend, onion, spinach, ricotta cheese, eggs, and mushrooms.
  6. Stir in the crumbled sausage.
  7. Bake for 1 hour and let cool for a few minutes.

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16. Egg White Breakfast Casserole

Egg White Breakfast Casserole
© vaaseenaa, AdobeStock

Elevate your breakfast with egg whites and lose plenty of calories.

Cooking Time: 25 minutes.
Yield: 5 servings.

Ingredients:

  • 10 egg whites (save the yolks for another time)
  • ¼ cup nonfat plain Greek yogurt
  • Salt and pepper to taste
  • ½ cup sliced mushrooms
  • 3 tbsp. chopped onion
  • 1 cup cooked and crumbled breakfast sausage
  • 1 sliced plum tomato
  • 1 cup shredded Swiss cheese

Directions:

  1. Preheat the oven to 350 degrees.
  2. Coat a baking dish with nonstick cooking spray.
  3. Combine the egg whites, yogurt, salt, and pepper.
  4. Transfer the egg whites to the baking dish.
  5. Bake for 10 minutes.
  6. While the mixture is baking, sauté the mushroom and onion in a skillet for 5 minutes.
  7. Add the mushroom mixture on top of the egg whites.
  8. Top with the crumbled sausage and tomatoes.
  9. Cover the casserole with shredded cheese.
  10. Continue baking for 10 more minutes.

17. Banana Smoothie

Banana Smoothie
© George Dolgikh, AdobeStock

Cooking Time: 5 minutes.
Yield: 4 servings.

Ingredients:

  • 2 peeled and chunked bananas
  • 1 cup milk
  • 1 cup plain yogurt
  • ½ cup almond butter
  • 1 tbsp. honey
  • 1 tsp. chocolate syrup
  • 2 cups ice cubes

Directions

Place all ingredients in a blender and process until smooth.

.

18. Delicious Fruit Smoothie

Delicious Fruit Smoothie
© marcin jucha, AdobeStock

What a wonderful way to enjoy lots of fruit for breakfast.

Cooking Time: 5 minutes.
Yield: 2 servings.

Ingredients:

  • 1 cup strawberries
  • ½ cup blueberries
  • 1 peeled and sliced banana
  • ¾ cup fat-free vanilla yogurt
  • ¼ cup pineapple juice
  • 1 tbsp. white sugar

Directions:

  1. Combine all ingredients in a blender and process until smooth.

19. Green Smoothie

Green Smoothie
© New Africa, AdobeStock

Green smoothies, with more vegetables than fruit, are the healthiest.

Cooking Time: 5 minutes.
Yield: 1 servings.

Ingredients:

  • 2 cups fresh spinach
  • 1 cup soy milk
  • 2 tbsp. peanut butter
  • 2 tbsp. brown sugar
  • 1 tbsp. flax seeds
  • 1 sliced frozen banana

Directions:

  1. Place the spinach, soy milk, peanut butter, brown sugar, and flax seeds in a blender and process.
  2. Add the banana and continue processing until smooth.

20. Green Smoothie II

Green Smoothie II
© samael334, AdobeStock

That jalapeno will put a spring in your step. It provides a surprising morning kick.

Cooking Time: 5 minutes.
Yield: 2 servings.

Ingredients:

  • 2 peeled and chunked bananas
  • 2 cups baby spinach
  • 1 cup frozen chopped peaches
  • ½ seeded and chopped jalapeno pepper
  • 1 cup almond milk

Directions:

  1. Add all ingredients to a blender and process until smooth.
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