Breakfast Recipes

Breakfast

Below are some of my favorites or recipes. Please click on the recipe you want to view and print.

Banana Protein Muffins
Blueberry-Banana Baked Oatmeal
Easy Make-Ahead Breakfast Quiche
Egg Bake Casserole
Granola
Lemon-Blueberry Muffins
Nutty Oatmeal
Overnight Oats

Blueberry-Banana Baked Oatmeal


Course Breakfast
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 356 kcal
Author Elizabeth M. Ward

Ingredients

  • 2 cups rolled oats old-fashioned oats not quick oats
  • 1/2 cup chopped walnuts
  • 1/4 cup honey
  • 1 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp salt optional
  • 2 cups light soy milk or almond milk
  • 2 medium eggs
  • 1/2 cup tub butter melted and slightly cooled
  • 2 tsp vanilla extract
  • 2 ripe bananas cut into 1/2” pieces
  • 2 cups fresh or frozen and thawed, blueberries

Instructions

  1. Preheat oven to 375 degrees.
  2. Spray nonstick cooking spray on the inside of an 8” square baking dish.
  3. In a medium mixing bowl, combine the oats, baking powder, cinnamon, and salt if desired. SET ASIDE the oat mixture
  4. In another medium bowl, combine the honey, milk, eggs, butter, and vanilla extract. SET ASIDE the milk/egg mixture
  5. Arrange the bananas in layers on the bottom of the baking dish.
  6. Place blueberries on top.
  7. Cover the fruit with the oatmeal mixture.
  8. Slowly pour the milk/egg mixture over the fruit and oat mixture.
  9. Bake for 20-35 minutes or until golden brown and mixture has set.
  10. Remove from the oven.

  11. Let cool for 5-10 minutes before cutting.

  12. Store in the refrigerator.

Recipe Notes

Calories: 356 Protein 10g; Carbs 48g; Fiber 5g; Fat 16g; Sat Fat 3g; Cholesterol 58 mg; Sodium 340 mg

 

Recipe: https://www.muscleandfitness.com/muscle-fitness-hers/hers-nutrition/blueberry-banana-baked-oatmeal

 

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Easy Make-Ahead Breakfast Quiche

By: Clean Eating, Winterʼs Best 2013

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 168 kcal

Ingredients

  • 1 tablespoon olive oil
  • 2 cups chopped white mushrooms optional; can substitute
  • 3/4 cup chopped red bell pepper
  • 1/2 cup chopped jarred artichoke hearts (packed in water, drained 1/2 cup fine chopped onion
  • 6 eggs lightly beaten
  • 1 1/2 oz cheese shredded or crumbled goat cheese
  • 1/2 oz. grated parmesan cheese
  • Generous pinch of Herbes de Provence or other seasoning
  • Olive Oil Cooking Spray

Instructions

  1. Preheat oven to 350 degrees F
  2. In a large skillet on medium-high, heat oil. Add vegetables and saute until softened and warmed thru.
  3. Lightly spray 4 large ramekins or muffin pan with cooking spray.
  4. Divide vegetable mixture in containers.
  5. Divide eggs and cheese and pour in containers. Disperse evenly.
  6. Sprinkle with parmesan cheese.
  7. Bake for 25 minutes or until set.

Recipe Notes

Quiche can be eaten warm, at room temperature or chilled. Additionally, these can be frozen and reheated in microwave.

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Egg Bake Casserole


A side of fruit and a slice of whole grain bread will go nicely with this breakfast. You can make several servings by using a cupcake tin. Refrigerate for the week.

Course Breakfast
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 1
Author By: http://www.primalpalate.com/paleo-recipe/egg-bake-casserole/

Ingredients

  • Preheat oven to 350 degrees
  • Whisk 2 eggs in a mixing bowl
  • Stir in chopped vegetables and sprinkle in salt
  • Lightly grease a single-serve nonstick souffle’ dish with coconut oil
  • Pour egg mixture into the souffle’ dish
  • Bake at 350 degrees for 20-25 minutes

Instructions

  1. A side of fruit and a slice of whole grain bread will go nicely with this breakfast.

  2. You can make several servings by using a cupcake tin. Refrigerate for the week.

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Granola

You can customize this recipe. Add more cinnamon (recommended), use nutmeg or pumpkin spices, add different nuts, or add dried fruit after the granola is done cooking and has cooled.

Course Breakfast
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 8 cups
Calories 525 kcal
Author The Complete Slow Cooking For Two, Linda Larsen

Ingredients

  • 4 cups old-fashioned rolled oats
  • 1 cup silvered almonds
  • 1 cup coarsely chopped pecans
  • 1 cup sunflower seeds
  • 1 cup shredded coconut
  • 1/2 cup butter or coconut oil
  • 2 tbsp canola oil
  • 1/2 cup honey
  • 1/3 cup brown sugar
  • 2 tsp vanilla
  • 1 tsp ground cinnamon
  • 1/2 tsp salt optional
  • nonstick cooking spray

Instructions

  1. Spray the crockpot with the nonstick cooking spray.
  2. In the crockpot, combine the oats, almonds, pecans, sunflower seeds and coconut.
  3. In a medium saucepan over low heat, heat the butter, canola oil, honey, brown sugar, vanilla, cinnamon and salt until the butter melts, about 5 minutes. (If using coconut oil, heat on stovetop til warmed through.)
  4. Drizzle the butter mixture over the ingredients in the slow cooker and stir to coat.
  5. Cover, but leave the lid slightly ajar, and cook on low for 3-4 hours, stirring every hour if possible, until the mixture is golden brown.
  6. Remove the granola to cookie sheets and spread into an even layer. Let cool, and them break into pieces. Serve or store in an airtight container at room temperature.

Recipe Notes

Total fat: 31g;  Saturated fat: 10g; Cholesterol: 23mg; Carbohydrates: 57g; Fiber: 8g; Protein: 10g 

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Lemon-Blueberry Muffins

You can make these muffins up to 2 days ahead of time. Glaze the day they will be served.
Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 187 kcal
Author Jean Kressy, Cooking Light 2003

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup butter
  • 1 1/4 cup low-fat buttermilk
  • 1 large large egg
  • 1 tablespoon grated lemon rind 1 cup blueberries
  • 1 cup blueberries (fresh or frozen)
  • Cooking Spray
  • 1 tablespoon fresh lemon juice
  • 1/2 cup powered sugar

Instructions

  1. Preheat oven to 400 degrees
    Lemon Blueberry Muffins
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl cut in butter with a pastry blender (or fork) until mixture resembles coarse meal.
  3. Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist.
  4. GENTLY fold in blueberries with a spoon or fork - be careful not to over mix or the batter will turn blue-gray!
  5. Spoon batter into 12 muffin cups coated with cooking spray. You can also use small muffin tins.
  6. Bake at 400 degrees for 20 minutes or until the muffins spring back when lightly touched or a toothpick inserted comes out clean.
  7. Remove muffins from pans immediately, and place on wire rack to cool.
  8. Combine lemon juice and powdered sugar in a bowl. Drizzle glaze evenly over cooled

Recipe Notes

Nutrition Information: Calories 187; Fat 4.8g; (sat 2.7g, mono 1.4g, poly 0.3g); Protein 3.7g; Carb 32.6g; Fiber 1g; Chol 30 mg; Iron 1.1mg; Sodium 264 mg; Calcium 59 mg

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Nutty Oatmeal

Nutty Oatmeal Refrigerate any leftovers in a glass baking dish. In the morning, slice the firm oatmeal, and cook it on both sides after spraying a pan with nonstick cooking spray. Or, reheat in microwave.
Course Breakfast
Prep Time 5 minutes
Cook Time 7 hours
Total Time 7 hours 5 minutes
Servings 7 cups
Calories 384 kcal
Author The Complete Slow Cooking For Two, Linda Larsen

Ingredients

  • 1 cup chopped walnuts
  • 2 cups rolled oats not instant or quick cooking: gluten free is OK
  • 1 cup raisins or cranberries optional
  • 3 cups almond milk
  • 1 cup apple juice
  • 1/2 cup water
  • 1/3 cup honey
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt optional
  • nonstick cooking spray

Instructions

  1. Spray the crockpot with the nonstick cooking spray.
  2. In the crockpot, combine the walnuts, oats and raisins.
  3. In a large bowl, blend the almond milk, apple juice, water, honey, brown sugar, cinnamon, nutmeg and salt. Pour the mixture into the crockpot.
  4. Cover and cook on low for 7 hours, or until the oatmeal has thickened and tender, and serve.

Recipe Notes

Nutritional Information: Calories: 384 Total fat: 13g; Saturated fat: 1g; Cholesterol: 0mg; Carbohydrates: 63g; Fiber: 5g; Protein: 9g

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Overnight Oats


Course Breakfast
Prep Time 2 minutes
Cook Time 2 minutes
Total Time 4 minutes
Servings 1
Calories 190 kcal
Author http://blog.foodnetwork.com/healthyeats/2015/05/13/overnight-oats-for-breakfast/

Ingredients

  • 1/3 to 1/2 cup rolled oats
  • 1/3 to 1/2 cup liquid of choice
  • 1/3 to 1/2 cup yogurt (optional)
  • 1/2 banana, mashed (optional)
  • 1 teaspoon chia seeds (optional, but highly recommended)
  • toppings of choice

Instructions

  1. Add the desired base ingredients to a jar or other container and give them a good stir. Refrigerate overnight or for at least 5 hours.
  2. In the morning, add additional liquid if you'd like. Once you achieve the desired consistency, add any toppings that you have on hand.
  3. The mixture will keep for up to two days - if you don't add the banana, up to four days. However, once you are experienced, you'll have no problem whipping up another batch midweek if needed!

Recipe Notes

Calories 190; Total Fat 4 g; Saturated fat 0 g; Sodium 62 mg; Total Carbohydrates 34 g; Fiber 6 g; Sugars 8 g; Protein 6 g

Nutrition will vary depending on the toppings of choice.

Min Kwon, MS, RD, is a registered dietitian who specializes in food sensitivities. She has a passion for translating the science of nutrition into real-life, applicable advice and tips. In her healthy food blog, The Adventures of MJ and Hungryman, she focuses on sharing simple yet healthy recipes made from wholesome, REAL foods.

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Appetizers