Quick Recipes to Brighten Up Your Breakfast

Baked Eggs in Ham Shells

ham-eggs-breakfast

Image: huffingtonpost.com

Ingredients

2 slices of ham
2 eggs
Salt, pepper, and paprika

Directions

Preheat oven to 375ºF

Line a muffin tin with slices of ham. Crack an egg into each muffin spot, and season with salt, pepper, and paprika. Bake for 20 minutes.

Allow to cool for two to three minutes, remove slowly from muffin tin, and enjoy!

Sweet Spinach Smoothie

Spinach-smoothies

Image: vegkitchen.com

Ingredients

2-3 cups raw spinach

1 cup frozen banana

½ cup water

½ cup ice

1 tablespoon almond butter

1 date, pitted

Preparation

Simply combine all the ingredients in a high-speed blender until thick and creamy. You may adjust for your desired thickness by adding ice or removing liquid – opposite is true if you prefer it thinner.

Apple Cinnamon Pumpkin Pancakes 

apple-pancake-breakfast

Image: littlebittybakes.wordpress

Ingredients

6 ounces Chobani apple cinnamon Greek yogurt

2 large eggs

1 cup canned pumpkin (not pumpkin pie mix)

1/2 cup oat flour

1/2 cup brown rice flour

1/2 teaspoon guar gum

1 1/2 teaspoons pumpkin pie spice

2 teaspoons baking soda

1/4 teaspoon salt

Preparation

Heat a griddle or large frying pan over medium heat.

In a medium mixing bowl, stir the yogurt and eggs until combined; stir in the pumpkin.

In a separate small mixing bowl, stir the flours, pumpkin pie spice, baking soda, and salt.  Add the dry ingredients to the yogurt mixture, stirring until just mixed (the batter will be thick).

Spray the griddle with nonstick cooking spray.  Use an ice cream scoop or large spoon to spread the batter onto the griddle (since the batter is thick, you will need to spread it out a bit to desired thickness).  Cook the pancakes about 2 to 3 minutes on each side or until cooked.  Serve with Greek yogurt, honey, maple syrup, or butter and cinnamon sugar (or all of the above!).

Avocado Toast

avocado-toast-breakfast

Image: malibukitchenblog.com

Ingredients

slice of bread (whole wheat, sourdough or rye)

1/3 to 1/2 ripe avocado

Flaky salt

Drizzle of olive oil (optional)

Black pepper, red pepper flakes. paprika, or ground cumin (optional)

Preparation

Toast your bread on both sides. Smash on avocado with a fork. Top with flaky salt — don’t be stingy — and any other toppings that fit your fancy. Repeat as necessary

Oatmeal Breakfast Bites

Oatmeal-Breakfast-Bites

Image: popsugar.com

Ingredients

2 ripe bananas
1/3 cup almond butter
1/4 cup unsweetened applesauce
2 tablespoons unsweetened soy milk
2 tablespoons maple syrup
1 teaspoon vanilla
1/4 cup whole wheat flour
1 1/2 cups rolled oats
1 cup quick oats
1/2 teaspoon cinnamon

Preparation

Preheat oven to 350 degrees.

In a large bowl, mash the bananas with a fork until smooth. Mix in the almond butter, applesauce, soy milk, maple syrup, and vanilla.

In a medium bowl, mix the flour, oats, and cinnamon. Pour the dry ingredients into the large bowl, and mix together.

Drop spoonfuls onto an ungreased baking sheet, and bake for 12 minutes or until slightly brown.

Spinach Feta Wrap

feta-wrap-breakfast

Image: theultimatedinnerparty.com

Ingredients

1 7-inch whole-wheat tortilla
1/4 cup sliced mushrooms
1/4 teaspoon black pepper
2 cups fresh spinach
1 large egg, plus 1 egg white, lightly whisked
2 tablespoons crumbled low-fat feta cheese
1 tablespoon sun-dried tomatoes, chopped

Preparation

Place the tortilla on a microwave-safe plate and heat on high for one minute.

Coat a small skillet with cooking spray, then place it over medium heat. Sauté the mushrooms and pepper for two minutes. Stir in the spinach and sauté for another one to two minutes, or until wilted.

Add the eggs and cook, stirring often until they are set, about two minutes.

Place the egg scramble in the center of the tortilla, then top it with the crumbled feta and sun-dried tomatoes. To wrap, fold up one end, then both sides. Serve immediately or wrap in foil and take to go.

 

Turkey Meatloaf Muffins

turkey-muffin-breakfast

Image: runningtothekitchen.com

Ingredients

2 lbs. ground turkey

3 egg whites

1 cup quick cooking oats

½ tsp ground cumin

½ tsp dried thyme

2 tsp dry yellow mustard

2 tsp black pepper

2 tsp chipotle pepper spice

1 tsp salt

2 tbsp garic powder

1 diced onion

2 diced celery stalks

Preparation

Pre heat oven to 375 and spray muffin pay with some cooking spray (or coat with a little olive oil)

Mix all the ingredients in one large bowl until well combined.  Roll the mixture into balls and place each one in the muffin pan.

Bake for 30 minutes or until cooked through. Makes 12 muffins.

Apple Ring Oatmeal Pancakes

apple-pancake-breakfast

Image: foodrenegade.com

Ingredients

3/4 cup whole wheat flour

1/4 cup rolled oats

1 tablespoon brown sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 banana

1 cup soy or almond milk

1 large egg

1 teaspoon vanilla extract

3 apples, washed, cored, and each cut into six slices

Preparation

In a medium bowl, mix together the flour, oats, brown sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, mash the banana. Add the milk, egg, and vanilla; beat until thoroughly combined.

Add the dry ingredients to the wet, and mix until just combined. The batter should be on the thinner side.

Preheat your skillet over medium heat, and spray with cooking spray. Dip each apple slice into the pancake batter, allowing the runoff to fall back into the bowl, and then transfer the apple slice to the skillet. Cook for one to two minutes until small bubbles form on the surface of the batter, and then flip. Reduce the heat to medium-low, and cook on the opposite side for about one minute or until golden brown.

Transfer the cooked apple rings to a baking sheet, and place in a preheated 200º F oven to keep warm. Repeat the process with the remaining batter. Serve topped with fruit and nuts or maple cinnamon yogurt.

Quinoa Egg Muffins

quinoa-muffin-breakfast

Image: slenderkitchen.com

Ingredients

1 cup cooked quinoa

1 cup diced veggies (zucchini, pepper, broccoli, your choice)

1/2 cup reduced fat feta cheese

2 eggs

4 egg whites

Salt and pepper

Preparation

Preheat oven to 350 degrees.

Whisk the egg and egg whites together. Then combine all ingredients in a bowl and mix to combine.

Line your muffin tin with six liners and spray with cooking spray. Divide the mixture evenly among the six muffins.

Bake for 30 minutes or until cooked through and golden brown.

 

Green Smoothie Bowl

green-smoothie-bowl-breakfast

Image: tohercore.com

Ingredients

1/4 cup rolled oats

1/4 cup nuts

2 tablespoon shredded coconut

2 ripe bananas, chopped

2 cups milk of choice (almond, soy, coconut or dairy)

1/2 avocado

1/4 cup prepared chia seed gel

1 medjool date, chopped

Handful washed baby spinach

1/2 teaspoon cinnamon

Preparation

Add the first three ingredients to a blender and blend until well processed and resembling breadcrumbs.
Add the remaining ingredients and blend until well combined, about a minute or so.
Serve with your choice of the following: cinnamon, bee pollen, granola, coconut, fresh or dried berries.

Egg White Frittata

 

egg-frittada-breakfast

Image: kitchendaily.com

 

 

 

Ingredients

12 egg whites
½ cup cherry tomatoes, halved
½ cup frozen spinach, thawed, chopped, and drained of moisture
1 cup small broccoli florets
1 clove garlic, minced
3 tablespoons fresh basil, chopped
½ cup reduced-fat Parmesan cheese, grated
¼ teaspoon kosher salt
¼ teaspoon cracked black pepper
2 tablespoon low-fat sour cream

Preparation

Preheat frittata pan over medium heat. In a medium bowl, mix egg whites until frothy. Add cherry tomatoes, spinach, broccoli, garlic, 2 Tbsp basil, Parmesan, salt and pepper.Add the egg mixture to the frittata pan and cook for 3-4 minutes until the egg whites begin to set around the edges. Loosen egg white with a rubber spatula. Flip pan and cook for an additional 3-4 minutes until frittata has set and is cooked through.

Transfer from the pan to a plate and sprinkle with the remaining 1 Tbsp basil. Slice the frittata into thin wedges and eat warm or at room temperature with dollops of sour cream on top.

Tofu Scramble With Kale and Sweet Potatoes

 

quinoa-breakfast

Image: tastespace.wordpress.com

 

 

 

Ingredients

1 small sweet potato, cut into 1/2-inch cubes
1 tablespoon canola oil
1/2 small yellow onion, chopped
1 14-ounce package extrafirm tofu, drained and crumbled
1/4 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon turmeric
2 cups baby kale
Salt and pepper to taste

 

Preparation

Place the sweet potato cubes in a large skillet, and cover with water. Bring to a boil, then reduce the heat to medium and simmer three minutes. Pour out all the water.

Add the canola oil and onions. Sauté on medium-high heat for seven minutes. Add the crumbled tofu, garlic powder, cumin, salt, and turmeric. Cook for five or so minutes on medium heat, stirring frequently.

Add the kale, top the skillet with a lid, lower the heat to simmer, and allow to steam for a few minutes or until the kale is tender.

Makes two large servings.

 

 

Italian Baked Egg and Vegetables

eggs-vegetable-breakfast

 

Ingredients

1 pound plum tomatoes, cut into 1-inch chunks
1 red bell pepper, cut into 3/4-inch pieces
1 zucchini, quartered lengthwise, cut crosswise into 3/4-inch chunks
1 onion, halved lengthwise, sliced
2 large garlic cloves, minced
1/2 teaspoon dried basil (or 1/2 tablespoon fresh)
1/2 teaspoon salt
1/4 teaspoon black pepper
4 large eggs
1/4 cup grated fat-free parmesan cheese

Preparation

Heat oven to 400°F, and cover a shallow roasting pan with nonstick cooking spray. Put tomatoes, bell pepper, zucchini, onion, garlic, basil, salt, and pepper in pan and also spray with nonstick spray; toss to coat. Roast, stirring occasionally, until vegetables are browned and tender, about 30 minutes.

Spray four 8- or 10-ounce ramekins or custard cups with nonstick spray. Divide roasted vegetables evenly among cups. Make a well in the center of the vegetables, and carefully break one egg into each cup. Sprinkle with parmesan cheese. Place cups on baking sheet, and bake until eggs are just set, 20 to 25

 

Strawberry Basil Ricotta Tartine

 

Strawberry-Ricotta-Basil-Tartine-breakfast

Image: blog.freepeople.com

 

 

Ingredients

2 thick slices multigrain bread

1/2 cup ricotta

1 teaspoon honey

6 oz strawberries, washed and sliced

4 leaves basil, cut into chiffonades

Prepration

Toast slices of bread until crispy. Meanwhile, in a small bowl, whisk honey into ricotta until the mixture is light and airy. Divide ricotta between warm toast slices and top with strawberries and basil.

 

Open Face Kale Omelette

 

open-face-omelette-breakfast

Image: blog.freepeople.com

 

 

Ingredients

3 large eggs

1 cup tuscan kale, stemmed and chopped

1/4 cup feta cheese

1 tablespoon fresh oregano, chopped

1 tablspoon olive oil, divided

1 teaspoon red pepper flake

salt and pepper

Preparation

In a skillet over medium high heat, warm 1/2 tbs olive oil. When shimmering add kale, red pepper and salt and pepper. Sauté until kale is barely wilted, about 3 minutes. Set aside to cool.

Whisk 3 eggs with a touch of salt and pepper. In a skillet over medium heat, warm 1/2 tbs olive oil until hot. Add eggs, feta cheese and fresh oregano. Cook, undisturbed, until eggs are almost firm, about 5 minutes. To finish, broil under high heat until cheese is melted and eggs are cooked. To serve, top with kale.

 

Peach, Ricotta and Honey Oats

peach-ricotta-breakfast

Image: aroundmyfamilytable.com

 

Ingredients

½ cup rolled oats¼ teaspoon ground cinnamon

½ teaspoon vanilla extract

1 teaspoon honey

2 tablespoons ricotta cheese

⅓ cup yogurt

½ cup milk of choice

1 peach

Extra ricotta, to serve

Extra honey, to serve

Chopped walnuts, to serve

Preparation

In a bowl or container, combine the oats, cinnamon, vanilla extract, honey, ricotta cheese, yogurt and milk. Dice the peach into small pieces (if desired, set aside a piece to use as a topping). Add the peach to the bowl and mix well.

Cover the bowl with plastic wrap (or put the lid on the container) and leave in the fridge overnight.

In the morning, top the overnight oats with a dollop of ricotta, a drizzle of honey, some walnuts and any reserved peach pieces.

 

Stuffed Breakfast Biscuit

breakfast-biscuit

Ingredients

2 cans (17.3 oz) refrigerated flaky biscuits1 lb ground beef

12 eggs, beaten

½ onion, finely diced

1 clove garlic, finely minced

½ teaspoon paprika

½ teaspoon thyme

salt

½ cup shredded cheddar cheese (plus more for topping)

1 tablespoon butter, melted

 

Preparation

Preheat oven to 375F. Separate dough into 16 biscuits. With a knife, carefully cut each biscuit into 2 layers (making 32 dough rounds).

Over medium-high heat, cook ground beef in a large skillet until no longer pink. Drain fat and add onion, garlic, paprika, and thyme. Season with salt and pepper. Continue cooking until onion is softened. Remove from pan and eggs to pan. Scramble eggs, but under cook them just a bit. Season with salt and pepper. Remove from heat and add in meat. Stir in cheese.

Spray a muffin tin with nonstick cooking spray. Gently press 16 dough rounds into the bottom of the pan and then halfway up side of cups. Spoon ¼-1/3 cup of egg/meat mixture on top of the rounds. Top each with a dough round and gently tuck dough edge into muffin cup.

Brush top of biscuit with melted butter and top with a little more cheese.

Bake 16 – 20 minutes or until deep golden brown. Remove biscuits from muffin cups and place on a cooling rack. Cool 10 minutes, but serve warm.

 

Smoked Salmon and Cream Cheese Pizza

salmon-pizza-breakfast

Image: oprah.com

 

 

Ingredients

1 Crispy Thin Frozen Pizza

1 cup grated Parmesan cheese

1/2 cup extra-virgin olive oil

1 1/2 teasponns salt

3 cups total fresh dill, mint, and parsley leaves, mixed

8 oz. cream cheese

8 oz. sliced smoked salmon

2 tablespoons capers

1/4 teaspoon ground black pepper

Preparation

Bake the frozen pizza until golden brown. Meanwhile, in a blender or food processor, puree grated Parmesan cheese, extra-virgin olive oil, salt, and a mixture of fresh dill, mint, and parsley leaves until smooth. Remove the pizza from the oven; layer the cream cheese, the herb puree and the smoked salmon on the crust. Top the pizza with capers and ground black pepper.

 

Mashed Potato Puffs

mashed-potato-puff-breakfast

Image: freerecipenetwork.com

Ingredients

2 eggs

1/3 cup sour cream, plus more for serving

1 heaping cup shredded sharp cheddar cheese

2 tablespoons grated Parmesan

2 tablespoons chopped chives

salt and black pepper, to taste

3 cups mashed potatoes

Preparation

Preheat oven to 400 degrees F.

Butter 8 – 9 of the wells of a cupcake pan – preferably nonstick.

In a medium mixing bowl whisk the eggs then whisk in the sour cream. Mix in both cheeses and the chives. Taste the potatoes and season them with salt and pepper if needed. Add them to the bowl and mix well. Spoon them into the pan filling the cups just to the top or a little below. Bake 25 – 35 minutes until they pull away from the sides of the cup and are golden brown all over. Remove from oven and let them cool 5 minutes in pan. Turn them out onto a platter. Serve with sour cream.

 

Vanilla-Almond Chia Pudding

chia-pudding-breakfast

Image: dailyburn.com

Ingredients

2 cups unsweetened almond milk

1/2 cup chia seeds

1/2 teaspoon vanilla extract

1-2 tablespoons pure maple syrup or raw honey

Seasonal fruit for topping

Almonds or other nuts for topping

Preparation

Combine almond milk, chia seeds, vanilla and sweetener in a bowl. Mix well until combined and the mixture begins to thicken. Store covered in the refrigerator overnight or for at least an hour.

Stir well before serving and add a bit of water to the pudding if it becomes too thick. Top with fresh fruit and nuts of your choice.

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About the Author: Camila Becerra

kmigw092@gmail.com'
 

 

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