25 Healthy Breakfast Ideas

1. Breakfast Stuffed Sweet Potatoes

• 1 sweet potato
• 4 eggs
• 2 slices turkey bacon
• 1/4 cup low-fat cheese
• Salt and pepper, to taste

1. Wash the sweet potato and pierce it with a fork. Wrap it in a damp paper towel and microwave for 5 minutes or until tender, flipping it over halfway through.
2. Meanwhile, fry the bacon in a pan until crisp. Remove, crumble, and set aside.
3. Scramble the eggs, add salt and pepper to taste, and cook them in the pan until just cooked.

2. Warm Quinoa Salad With Veggies

• 3/4 cup quinoa
• 2 tsp. butter
• 2 carrots, scrubbed and diced
• 2 cloves spring garlic
• 1/2 bunch breakfast radishes, with tops
• 1 handful baby spinach
• 1/2 lemon
• 2 tsp. olive oil (or coconut oil)
• Fleur de sel and fresh black pepper

1. Cook the quinoa according to package directions. Meanwhile, heat the butter over medium-high heat, and add the radishes. Cook until deeply golden brown and nearly charred on all sides. Season with a touch of fleur de sel, and set aside.
2. Thinly slice the spring garlic. Slice the radishes into rounds, and chop the radish tops and the baby spinach.
3. When the quinoa is cooked, drain it and add it to the pan with the carrots.
4. Add the greens, and fold them into the warm quinoa.
5. Add the lemon juice, olive or coconut oil, radishes, and garlic, and toss to combine. Season with fleur de sel and pepper, and serve immediately.

3. Spinach Quiche Cups

• A little olive oil (for cooking the mushrooms)
• 1 10-ounch package fresh spinach
• 4 eggs
• 1 cup shredded cheese of your choice
• 1 8-ounce package of mini-bella mushrooms, chopped
• 1-2 tablespoons of heavy cream or half-and-half (optional)
• Salt and pepper, to taste

4. Breakfast Meatballs

• 6 slices of bacon, chopped into small pieces
• 1 pound of sausage
• ½ onion, diced
• 6 to 8 mushrooms, diced
• 1 medium sized parsnip, shredded
• Sage, 6-8 fresh leaves chopped if you have them or one tablespoon of dried sage

1. Over medium-high heat cook your bacon pieces until they start to get crispy.
2. Remove from heat and place on a paper towel covered plate to cool.
3. Place your sausage in a mixing bowl and set aside.
4. If you are using a food processor, use the grating attachment.
5. Put the onion, mushrooms and parsnip through the food processor. Otherwise, if you are doing it by hand, dice the onion and mushrooms and then grate the parsnip.

5. Cauliflower Biscuits

• 1 head of cauliflower
• 2 eggs
• 1/2 cup of almond meal
• 1/4 cup of nutritional yeast (or if you are not eating paleo, you could use cheese) OR you can leave this out completely *
• 1/2 tsp of garlic salt

1. Preheat your oven to 400 degrees
2. Wash and dry the head of cauliflower.  Cut it up into small pieces. Using the shredder blade on your food processor, shred it up.
3. Place the shredded cauliflour into a pan and fry it up with a little olive or coconut oil for about 7 minutes.  You just want it to get a little softer.
4. Mix all the ingredients together in a bowl until you have a wet pasty like consistency.

6. Veggie Loaded Breakfast Casserole

7. Bacon, Egg and Cheese Quesadilla

• 1/2 cup of bacon bits
• 2 tortillas
• 2 eggs
• 1/4 cup of milk
• 1/2 cup of shredded cheese

8. Spinach and Banana Chia Smoothie

• 2 cups of spinach
• 1 peeled and chopped cucumber
• 1/2 cup of chia seeds
• 1 banana
• 2 strawberries
• 1 cup of almond milk

1. Combine all ingredients into a blender and blend until smooth. Then, enjoy and kick some tail!

9. Stuffed Breakfast Tomatoes

10. Turmeric Egg and Veggie Breakfast Scramble

• 2 small sweet potatoes (about 1 1/2 cups total)
• 1/2 head broccoli
• 1 jalapeño
• 1 tablespoon coconut oil
• 1 teaspoon turmeric
• 5 eggs
• black pepper

1. Heat a nonstick pan over high heat. Peel and finely dice the sweet potato, and add it to the dry pan in an even layer. Allow to begin to roast while you prepare the broccoli.
2. Finely dice the broccoli. Stir the sweet potato, and test a piece to ensure that it is al dente and nearly completely cooked. This should only take about 5 minutes. Add the broccoli to the pan, and stir to combine.
3. Mince the jalapeño. When the broccoli is bright green, add the jalapeño, turmeric, and coconut oil to the pan, and mix to combine. Cook for only 30 seconds, until the jalapeño is fragrant.
4. Reduce the heat to medium, and add the eggs to the pan. Stir constantly with a wooden spatula until the eggs are just set.
5. Remove from the heat and serve on a plate, topped with a generous amount of freshly ground black pepper.
6. And serve!

11. Avocado Toast with Turkey and Eggs

• 4 slices thick-cut whole grain bread
• 2 ripe avocados
• 4 slices Oscar Mayer Selects Natural smoked turkey breast
• 4 eggs – fried
• salt and pepper to taste
• Sriracha to taste – optional

1. Place bread in the toaster until it is golden brown.
2. While the bread is toasting, mash the avocados with a fork and season with salt and pepper to taste.

12. Paleo Breakfast Burritos

• 6 eggs
• 1 cup of spinach
• 6 pieces of your favorite deli meat (we use turkey)
• 1 zucchini
• 1 squash
• 1 cup of your favorite salsa
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. Spray a skillet with a nonstick spray and then crack six eggs in the skillet. Add salt and pepper to taste.
2. Slice up a zucchini and a squash and add them to your egg mixture, stirring often to create scrambled eggs. Stir until the eggs are cooked though and the vegetables are soft.
3. Lay out your slices of turkey on a plate and cover them with spinach.
4. When the egg mixture is fully cooked, mix in your salsa for a delicious treat. Spoon the mixture into the turkey and wrap it up like a burrito, and viola! You’re done! Tip: If you’re really dedicated to the idea of this looking like a burrito, make sure not to spoon too much of the mixture into the turkey wrap. However, if you’re more like me — GET IN MAH BELLY — then you can also mix it all together in a bowl. It may not look as nice but it will taste fantastic.

13. Indian Egg Scramble

• 4 eggs
• 1 teaspoon of turmeric
• 1 tablespoon of capers
• 1 tablespoon of cilantro
• 1/4 teaspoon of salt
• 1/4 teaspoon of pepper
• 1/2 teaspoon of paprika

1. Combine all ingredients in a non-stick skillet over medium heat.
2. Stir frequently until the eggs are cooked all the way through and serve.

14. Denver Potato Casserole

Ingredients

• 4 medium Yukon gold potatoes, thinly sliced (1-1/3 pounds total)
• 8 ounces cooked ham, cubed
• 1 medium green sweet pepper, chopped
• 1 small sweet yellow onion, chopped
• 1 cup shredded Colby and Monterey Jack cheese (4 ounces)

1. Preheat oven to 350 degree F. Grease a 2-quart square baking dish; layer half of the potatoes, half of the ham, half of the sweet pepper, half of the onion, and half of the cheese in prepared baking dish. Repeat with the remaining ham, sweet pepper, and onion. Top with the remaining potatoes.

15. Rutabaga Short Stacks

• 1 rutabaga
• 1/2 cup of olive oil
• 1 egg
• 1/4 teaspoon of salt
• 1/4 teaspoon of pepper
• 1/2 teaspoon of garlic powder

1. Cut off the hard end of your rutabaga and then peel the rough exterior off using a peeler or a knife.
2. Using a cheese grater or something similar, grate the rutabaga into fine pieces.
3. In a bowl, combine the egg, rutabaga shreds, salt, pepper and garlic powder and stir together well.
4. Using your hands, create small “patties”.
5. In a cast iron skillet, heat up the olive oil over medium to high heat.
6. Place each rutabaga patty in the hot oil and cook for three to five minutes before flipping to the other side. Expert tip: Like real hashbrowns, it’s okay if these don’t stay together perfectly. They taste delicious either way.
7. Remove from heat onto a paper towel before serving.

16. Meat Pies

• Lean turkey meat (I prefer 99 percent lean organic turkey from Whole Foods)
• 1 teaspoon of parsley
• 1 teaspoon of sage
• 1 teaspoon of black pepper
• ½ teaspoon of pure Himalayan pink salt
• 2 tablespoons of ghee
• 2 tablespoons coconut oil
• 3 tablespoons of coconut flour (or until you get your desired consistency)
• Ginger to taste

17. 5-Minute Oatmeal Power Bowl

18. Bacon, Egg and Cheese Avocados

• 1 avocado
• 2 pieces of bacon
• 1 egg
• 1 tablespoon of cheddar cheese
• Salt and pepper to taste

1. In a small skillet, place two pieces of bacon over medium heat.
2. Flip the bacon every three minutes or so. Remove from heat and place on a paper towel.
3. Using the same skillet, crack an egg. Reduce heat and cover the skillet for five minutes.
4. Cut your avocado in half and remove the center.
5. Cook the egg according to your yolk preferences before placing the egg in the center of one of your avocado halves.
6. Place the bacon in the other half and grate cheese, salt and pepper over the top.

19. Beef Patties With Poached Eggs and Mushroom Spinach Stir Fry

• 10 ounces of spinach
• 10 ounces of mushrooms
• 1 tablespoon of coconut oil
• 1 clove of garlic, thinly sliced
• 2 lean, grass-fed hamburger patties
• 2 eggs
• Salt and pepper, to taste

1. Start by making the vegetables. Quarter the mushrooms (or cut them smaller if they are particularly large). Heat half of the coconut oil in a hot pan, and add the mushrooms, searing them on all sides.
2. When the mushrooms are fairly browned, add the spinach, and stir to combine.
3. When the spinach has cooked down, push the vegetables to one side of the pan, and add the garlic slices. Cook them until they are lightly brown and toasted on both sides, and then mix them in with the rest of the vegetables. Season with salt and pepper and set aside.
4. Bring a pot of water to boil to cook the eggs at the last minute.
5. Next, cook the beef patties. Season them on both sides with salt and pepper, heat the remaining coconut oil, and cook the patties over a high heat for about 1 1/2 to 2 minutes per side. Set aside.
6. Finally, poach the eggs. Season the water with a touch of vinegar, which will help the eggs from coming apart in the water. Some swear by the whirlpool technique, but I just crack the eggs directly into the water (or sometimes into a ramekin and then slowly side them into the water). The trick is to have the water at a full rolling boil when the eggs go in, and then to quickly decrease the heat to a simmer. Cook for 2 minutes, then fish the eggs out with a slotted spoon and carefully set them on a paper towel.
7. Plate the vegetables and the beef, and set the egg on top.

20. Smoked Salmon and Cucumber Wraps

• 2 large sprouted-wheat or whole-wheat tortillas
• 1/4 cup (2 oz./60 g.) whipped light cream cheese
• 1/2 cup (2 1/2 oz./75 g.) very thinly sliced English cucumber
• 2 oz. (60 g.) smoked salmon, thinly sliced
• 2 generous handfuls broccoli sprouts or baby arugula leaves

1. Spread each tortilla with half of cream cheese.
2. Arrange half of cucumber slices on each in a single layer over cream cheese, overlapping them slightly if necessary and leaving a strip about 1 inch (2.5 cm.) wide along one edge of tortilla uncovered. Arrange salmon over cucumbers, dividing it evenly. Scatter sprouts over cucumbers.

21. Blueberry Chia Bowl

• 1 cup of blueberries
• 1 cup of almond milk
• 1/2 cup of chia seeds

22. Mashed Sweet Potato Breakfast Bowl

• 2 sweet potatoes, baked and mashed (note, you might need to adjust depending on size of your potatoes)
• 1 banana, mashed
• 1 teaspoon cinnamon or pumpkin pie spice
• Dash of salt

• 1 tablespoon chia seeds
• 1 tablespoon ground flax
• Roasted and mashed pumpkin or winter squash (note, I usually cut back on the amount of sweet potato I use if I add this)
• Raisins

• Almond butter or nut butter of choice
• Raisins
• Unsweetened shredded coconut
• Cacoa nibs

1. In a medium bowl, mash together the sweet potatoes, banana, cinnamon…find the rest of this recipe here.

23. Sweet Potato and Pepper Bake

• 1/4 teaspoon of salt
• 1/4 teaspoon of pepper
• 2 tablespoons of butter/ghee
• 3 sweet potatoes
• 2 bell peppers

1. Preheat your oven to 400 degrees F.
2. Peel and cube your sweet potatoes.
3. Lay the sweet potatoes across a greased baking sheet and put in the oven for 25-30 minutes.
4. In the meantime, cut the heads off your sweet peppers and clean out the seeds.
5. Slice the peppers into small pieces.
6. Melt your ghee in a small, microwave-safe container.
7. After the 30 minutes are up, pull the potatoes out and add the peppers to the baking sheet. Coat with ghee and put back in the oven for another 10-15 minutes or until the potatoes are soft.
8. Salt and pepper to taste.

24. Muffaletta Frittata

25. Spicy Tuna Cakes

• 3 tablespoons melted ghee, divided
• 10 ounces canned albacore tuna packed in water, drained
• 3 scallions, thinly sliced (about ⅓ cup)
• 2 tablespoons finely minced fresh cilantro
• 1⅓ cup mashed baked sweet potato
• finely grated zest from ½ medium lemon
• 1 tablespoon minced jalapeño pepper
• 2 large eggs
• ½ teaspoon red pepper flakes
• Kosher salt
• Freshly ground black pepper
• 3 medium lemons, cut into wedges (optional)

1. Preheat the oven to 350°F, and use a brush to grease a 12-cup regular sized muffin tin with one tablespoon of melted ghee.
2. In a large bowl, mix together the tuna, scallions, and cilantro. Add the mashed sweet potato to the tuna mixture, and gently combine.