easy healthy breakfast recipes
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easy healthy breakfast recipes
Breakfast is such an important part of a your morning ritual – it sets the mood for the rest of your day! So take a little time to plan out well-rounded breakfasts packed with tasty, nutritious ingredients (aka. meal that will get you excited to wake up in the morning). Here’s a few things to keep in mind while planning your list of breakfast ideas:
- Create protein-packed meals to fuel you for the day. While eggs are the most common protein option, don’t forget about the power of chia seeds, hemp seeds, oatmeal, nuts, and nut butters.
- Sneak in greens where you can – it’s easy! I always say, the more greens the better! Meals such as scrambles, hashes, egg muffins, or casseroles make it easy to add leafy greens and *all* the veggies.
- Mix up sweet and savory options throughout the week. For those mornings when you don’t want something savory, it is possible to have better-for-you sweet options that don’t come in a cereal box. Make a batch of chia pudding, creamy overnight oats, or yogurt to enjoy throughout the week!
Spinach & tuna pancakes
Ingredients
- 2 tsp rapeseed oil
- 2 garlic cloves , chopped
- 250g baby spinach
- 1 tbsp tomato purée
- 120g can tuna steak in spring water, drained
- 200g cottage cheese
- 2 large eggs
- 4 tbsp plain wholemeal flour
For the salad
- 200g can sweetcorn (no added salt or sugar), rinsed and drained
- 1 small red onion , finely chopped
- 85g cherry tomatoes , quartered
- 10 basil leaves , chopped
- 4 pitted Kalamata olives , sliced
- 2 tsp balsamic vinegar
Method
Mix all the ingredients for the salad and set aside. Heat 1 tsp oil in a large non-stick pan and fry the garlic briefly. Stir in the spinach to wilt, then mix in the tomato purée, tuna and cottage cheese. Set aside.
Beat the eggs with the flour and 2 tbsp water. Heat the remaining oil in a medium non-stick pan, add half the batter and swirl round the pan to coat the base. Cook briefly until set, then flip over with a palate knife to cook the other side for 1 min. Repeat with the remaining batter. Put the pancakes on serving plates, spoon the filling down one side, roll up and serve with the salad.
Ingredients in the best baked oatmeal
This baked oatmeal recipe is pretty ideal, if you ask us. First of all, it uses all ingredients we normally have in our pantry and fridge. It’s gluten free, and we’ve got a vegan variation too. We also created this recipe to taste like our favorite Maple Pecan Granola, so there’s that. It’s got just the right cozy-spiced flavor, gooey but set texture, and the apple is the perfect fruit for baked oatmeal (in our opinion). The main ingredients for this healthy baked oatmeal are:
- Rolled or old fashioned oats: Do not substitute steel cut oats, as they have a much different texture! Instead, go to Baked Steel Cut Oatmeal.
- Pecan pieces or other nuts
- Cinnamon, allspice, and vanilla
- Baking powder
- Egg
- Milk
- Maple syrup
- Apple or other fruit (see below)
Ingredients
- 2 cups rolled oats
- ½ cup pecan pieces (optional)
- 1 teaspoon baking powder
- 1 ½ teaspoons cinnamon
- ½ teaspoon allspice
- ½ teaspoon kosher salt
- 1 apple, cut into small cubes (or 1 cup blueberries, raspberries, raisins, or dried cranberries)
- 1 large egg (or flax egg for vegan)
- 2 cups milk or non-dairy milk
- ⅓ cup pure maple syrup, plus 1 tablespoon for drizzling
- 2 teaspoons pure vanilla extract
- 1 tablespoon salted butter (coconut oil, for vegan)
Instructions
- Preheat the oven to 375 degrees Fahrenheit.*
- Butter an 8 x 8″ or 9 x 9″ pan. In a medium bowl, mix together the rolled oats, pecan pieces, baking powder, cinnamon, allspice, and kosher salt.
- Dump the dries into the prepared pan. Add the diced apple in a layer on top.
- In the same bowl, whisk the egg, then add the milk, maple syrup, and vanilla. Drizzle the milk mixture over the oats. Use a fork to lightly stir so it gets evenly incorporated.
- Bake 40 to 45 minutes until the top is nicely golden and the oat mixture has set. Remove from the oven and allow to cool for at least 10 minutes (or more for the texture to fully set).
- Before serving, melt the butter with the remaining 1 tablespoon maple syrup (in the microwave or on the stove). Drizzle the butter evenly over the top and serve. Store leftovers refrigerated for up to 1 week: reheat in a 300 degree oven or microwave until warm.
Breakfast Burrito
Ingredients
Directions
Whisk together the eggs and egg whites then stir in the cheese. Spray the skillet with cooking spray, and reheat the skillet over a medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes. Spread each tortilla with 1 tablespoon each sour cream (or yogurt) and salsa, then layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, some diced tomato and 1/4 of the avocado. Season, to taste, with hot sauce. Roll up burrito-style and serve.
Cook’s Note
Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Good source of: Riboflavin, Vitamin B6, Folate, Vitamin K, Calcium, Iodine, Iron, Potassium, Selenium
How To Make a Frittata?
One frittata makes plenty for four to six people with a side salad or other steamed vegetable, and more than enough for two. The leftovers are nearly as good as frittata straight from the oven. I like to eat a wedge on top of a piece of toast for an easy lunch. And while I mostly rely on frittatas as a quick-fix dinner, they are wonderful for a hearty breakfast any day of the week, too.
Tester’s Note
Frittatas are everything to love about a quiche without the fuss of a crust. A simple whisk of eggs and dairy poured over sautéed veggies (and/or meat) and you have a dish you can serve any time of day. Kitchn’s original frittata post was more a formula and less a recipe — like the choose-your-own adventure books we read as kids, there was a list of suggested fillings and a wide range of amounts offered for egg, dairy, and seasoning.
Although this approach has served readers well, in this update we share our favorite iteration of the dish (let’s just say there are potatoes, bacon, spinach, and cheese involved!). Use 6 eggs to 1/4 cup heavy cream for a tender, creamy custard. This streamlined recipe will make it easier to execute and experiment.
Ingredients
For the eggs:
6
large eggs, enough to cover the ingredients
1/4 cup
1 teaspoon
kosher salt, divided
4 slices
thick-cut bacon (8 ounces), chopped (optional)
2
small Yukon gold potatoes, peeled and thinly sliced
1/4 teaspoon
freshly ground black pepper
2 cups
baby spinach (2 ounces)
2 cloves
garlic, minced
2 teaspoons
fresh thyme leaves
1 cup
shredded cheese, such as Gruyère, Fontina, or cheddar (optional)
Instructions
Heat the oven. Arrange a rack in the middle of the oven and heat to 400°F.
Whisk the eggs and cream together. Whisk the eggs, heavy cream, and 1/2 teaspoon salt together in a small bowl; set aside.
Cook the bacon. Place the bacon in a cold 10- to 12-inch nonstick ovensafe frying pan or cast iron skillet, then turn the heat to medium-high. Cook the bacon, stirring occasionally, until crisp, 8 to 10 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate and pour off all but 2 tablespoons of the fat. (If omitting the bacon, heat 2 tablespoons oil in the skillet, then proceed with adding the potatoes).
Saute the potatoes in bacon fat. Return the pan to medium-heat, add the potatoes and sprinkle with the pepper and the remaining 1/2 teaspoon salt. Cook, stirring occasionally, until tender and lightly browned, 4 to 6 minutes.
Wilt the spinach with the garlic and thyme.
Pile the spinach into the pan with the garlic and thyme, and cook, stirring, for 30 seconds to 1 minute or until spinach wilts. Add the bacon back to the pan and stir to evenly distribute.
Add the cheese. Spread the vegetables into an even layer, flattening with a spatula. Sprinkle the cheese on top and let it just start to melt.
Pour the egg mixture into the skillet. Pour the egg mixture over the vegetables and cheese. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Cook for a minute or two until you see the eggs at the edges of the pan beginning to set.
Bake the frittata for 8 to 10 minutes. Bake until the eggs are set, 8 to 10 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven. For a browned, crispy top, run the frittata under the broiler for a minute or two at the end of cooking.
Cool and serve. Cool in the pan for 5 minutes, then slice into wedges and serve.
Breakfast Ideas with Nuts, Oats & Chia Seeds
Need a break from eggs? Pantry staples like oats and chia seeds make for some of the easiest healthy breakfast ideas. And this is where you can have extra fun with sweet and savory flavors and toppings!
- Easy Oatmeal Recipe: Nothing’s more cozy than a bowl of creamy, fluffy oatmeal. It’s easy, healthy, and the toppings are endless.
- Chia Seed Pudding: These little seeds are packed with antioxidants and nutrients that gel up beautifully into a deliciously creamy pudding.
- Peanut Butter And Jelly Chia Pudding: One way to dress up chia pudding is layering almond butter, blueberry puree, blackberries, and crushed pistachios for added crunch. My personal fave!
- Easy Overnight Oats: Looking for a no-cook option that you can customize throughout the week? Say hello to this ultra creamy overnight oats recipe!
- Blueberry Chia Pudding With Figs: You can also mix the chia pudding with a fruit puree to create a flavorful base!
- Paleo Porridge With Caramelized Bananas: For a grain-free recipe, this nutty porridge sweetened with caramelized bananas should be next on your list.
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