Breakfast Recipes- For a Healthy and re-energizing day

healthy breakfast recipe
yummy Sunnyside eggs for breakfast

Yummy morning!

If you are looking for healthy recipes that can be made with ingredients on hand. For example, eggs and milk are a good start but if you want something more than just those two items. You can definitely try out these recipes listed below:

1. Oatmeal

Cook oatmeal according to package directions using water instead of milk/soymilk. Add fruit if desired. For added protein add one egg beaten well before adding oats.

2. Whole Grain Cereal

Make your favorite cereal as usual except use whole grain flakes rather than refined flake cereals. This will make it healthier because you won’t need any sugar to sweeten it. You could also add nuts and dried fruits like raisins or cranberries.

3. Yogurt Parfait

Mix yogurt into granola until mixed together. Use this mixture to top toast, waffles, pancakes, etc…

4. Egg Sandwich

Hardboiled egg slices topped with low-fat cheese spread such as cream cheese or cottage cheese. Top sandwich with tomato slice and lettuce leaves.

5. Scrambled Eggs

Scramble 2-3 eggs without cooking them all the way through. Serve over 1 cup cooked brown rice.

6. Fruit Salad

Combine fresh-cut strawberries, blueberries, raspberries, blackberries, pineapple chunks, banana pieces, kiwi pieces, orange sections, apple wedges, grapes, melon balls, or cantaloupe cubes with low-fat dressing.

7. Smoothie

Blend frozen berries, bananas, peaches, apples, pears, oranges, mangoes, cherries, plums, or whatever else is available at home. If you don’t have an electric blender then place everything in a food processor and blend until smooth. Pour into a glass container and serve cold.

8. Banana Bread

Mash ripe bananas thoroughly and stir in melted butter along with vanilla extract. Sift flour, baking soda, salt, and cinnamon; gradually beat into batter. Stir in chopped walnuts and chocolate chips. Bake in a greased loaf pan. Cut into squares when cool.

9. Muffin Cups

Place muffin cups in the oven while preheating the oven to 350 degrees Fahrenheit. Fill each cup about 3/4 full with pancake mix and bake 10 minutes or until golden brown. Remove from oven and fill with desired toppings.

10. Breakfast Burrito Bowls


  • 1 large avocado.
  • ½ medium red onion.
  • ¼ cup cilantro.
  • 4 oz chicken breast meat.
  • 1 tsp chili powder.
  • Salt & pepper to taste.
  • 8 corn tortillas.
  • 1 cup salsa.
  • 1 cup beans.


In a bowl combine avocados, onions, cilantro, spices, chicken, and seasonings. Mix well and set aside. In another bowl heat tortillas in the microwave for 30 seconds per side or grill lightly. Spread half the taco filling down the center of the warmed tortilla. Sprinkle with ⅓ cup of salsa and fold sides toward the middle. Repeat process with remaining tacos. Place burritos seam side down onto a serving plate. Garnish with additional salsa and sour cream. Served warm or chilled. Makes 6 servings.

Nutrition Facts: Serving Size: 1 burrito bowl Calories: 521 Fat: 51g Carbs: 39g Protein: 33g

healthy breakfast recipe
Freshly baked cranberry muffins with oatmeal crumble topping in a rustic muffin tin.

11. Egg White Frittata


  • 2 tbsp olive oil.
  • 5 large eggs.
  • 1 small white onion sliced thin.
  • 6 green olives diced.
  • 1 clove garlic minced.
  • Pinch crushed red pepper.
  • Some herbs.
  • Dash paprika.
  • Dash nutmeg.
  • Dash lemon juice.
  • Dash sea salt.
  • Dash ground black pepper.


Heat skillet on high heat. When hot pour in olive oil. Reduce heat slightly. Scatter vegetables evenly around the bottom of the pan. Cook vegetables 8 -10 minutes stirring occasionally. Turn off the stove and let stand 15 minutes. While waiting sprinkle herbs evenly over the vegetable layer. Return to burner and turn up the heat to medium. Crack eggs gently into the pan spreading evenly across the surface.
Cover and cook 4 – 5 mins or until whites are just firm but yolks still runny. Carefully remove frittatas from the pan and slide them onto the cutting board. Slice and serve immediately. Makes 4 servings.

Nutrition facts: Per serving: 244 calories; 9 g fat; 11 mg cholesterol; 12 g carbohydrate; 7 g protein; 58 mg sodium; 0 g fiber.

12. Blueberry Pancakes


  • 3 cups all-purpose flour.
  • 1 tablespoon sugar.
  • 1 teaspoon baking powder.
  • 1 ½ teaspoons baking soda.
  • 1 ¾ cups whole milk.
  • ⅔ cup unsalted butter.
  • 2 tablespoons canola oil.
  • 2 egg yolks.
  • 1 teaspoon pure vanilla extract.
  • 2 cups fresh blueberries.
  • Butter for cooking pancakes.
  • Maple syrup as needed.
  • Procedure:

Preheat oven to 200° F. Spray nonstick griddle with cooking spray. Combine dry ingredients in a mixing bowl. Beat together wet ingredients in a separate bowl. Add wet mixture slowly to dry mixture, beating constantly. Fold in blueberries. Heat griddle over medium heat. Ladle 2 tablespoons of batter onto a heated griddle. Cook approximately 2 minutes or until bubbles form on top. Flip pancakes and continue cooking for another minute or two, depending upon how thick your batter is. Serve with maple syrup if desired. Makes 16 pancakes.

Nutritional Facts: 135 calories; 7 grams of fat; 25 milligrams of cholesterol; 13 grams carbohydrates; trace amounts of protein; 150 milligrams of sodium;.7 gram of dietary fiber.

13. Greek Yogurt & Honey Toast


  • 4 slices bread cut diagonally about ½ inch thick.
  • ¼ cup honey.
  • 1/8 tsp cinnamon.


Spread each slice of toast with some yogurt and then drizzle it with honey. Top with cinnamon. Cut each piece of toast crosswise so you have triangles that look like this. Bake at 350 degrees Fahrenheit for 10 minutes or until golden brown. Let cool before eating.

Nutrition facts:
Calories per serving: 170 Fat: 14 grams Carbohydrates: 24 grams Fiber:.9 grams Protein:.5 grams Sodium: 75 milligrams.

14. Omelet With Cheese And Spinach Sandwich


  • 2 large eggs beaten.
  • Salt and freshly cracked black pepper.
  • 1-ounce cream cheese softened.
  • 1 ounce Cheddar shredded.
  • 1 ounce Swiss shredded.
  • A few leaves chopped spinach.


Beat eggs well. Season with salt and pepper. Pour half of the eggs into an omelet dish. Sprinkle one-third of the cheeses over the eggs. Layer remaining egg and cheese over the first two layers. Lightly coat omelet dish with nonfat cooking spray. Place the coated dish over low flame. Gently lift the edges of the omelet toward the center to allow the uncooked portions to flow underneath. Continue lifting and folding the edge of the omelet towards the middle until done. Slide-out onto a plate and garnish with more cheese and spinach. Served warm.

Nutrition Facts:

Calories per Serving: 199 Fat: 19 grams Carbohydrates: 6 grams Protein: 17 grams Sodium: 487 milligrams


Thus there are a variety of options to try and have it in your breakfast. Have you ever thought that choosing healthy and simple will be so simple?


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