12 Creative and Healthy Breakfast Ideas

Now that we are cooking more meals at home because of the coronavirus crisis, you may want some creative ideas for breakfast meals. I am sharing twelve healthy breakfast recipes to help you mix up something new.

If you would like more breakfast recipes, purchase my Breakfast Cookbook. For additional healthy recipes, I included fifty in my #1 Amazon best-seller 7 Steps to Get Off Sugar and Carbohydrates. Let me know which recipes you enjoy.

 

Disclosure: I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. Thank you for your purchases, they help support my work & lifestyle.

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Breakfast Recipes

Apple Quinoa Breakfast Muffins

(Makes 8 servings)

1 cup cooked quinoa

½ cup applesauce

1 mashed banana (lower in sugar if green)

½ cup almond or coconut milk

1 tablespoon honey or maple syrup

2 teaspoons baking stevia or monkfruit sweetener, to taste

1 teaspoon vanilla extract

1 teaspoon cinnamon

2½ cups gluten-free oats

1 apple, finely chopped

 

Preheat the oven to 375°F. Grease a muffin pan with olive oil. In a bowl, smash the slightly green banana. Add wet ingredients to bowl and mix with a spoon. Combine rest of the ingredients, leaving the apple for last. Pour ingredients into muffin tins. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.

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Bacon, Lettuce, Scrambled Eggs

(Makes 3 servings)

Butterhead/Buttercrunch lettuce

Half a package bacon

6 eggs

2 avocados, diced

2 tablespoons olive oil

¼ teaspoon salt

1/8 teaspoon pepper

1 tablespoon fresh parsley

 

Place butterhead lettuce leaves on plates. Fry bacon and crumble into pieces on lettuce. Scramble eggs in oil along with seasonings. Place on top of the bacon. Chop avocados and put on top of eggs.

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Bacon-Wrapped Green Apples

(Makes 3 servings)

Half a package bacon

3 green apples

 

Wash apples and slice with an apple corer/slicer. Fry bacon just until done. Then wrap each piece around a slice of apple. Hold bacon in place with a toothpick.

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Banana Pancakes

(Makes 1 serving)

1 banana, slightly green (lower in sugar)

2 eggs

1 tablespoon olive oil

 

Smash the banana in a bowl. Combine eggs with the smashed banana and whisk. Pour batter onto hot skillet with oil. Cook until brown on each side like you would a pancake.

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Banana Quinoa Oatmeal

(Makes 4 servings)

1 cup of quinoa cooked in 2 cups of water (about 4 cups cooked)

2 smashed slightly green bananas (lower in sugar if green)

¾ cup chopped walnuts

1 teaspoon cinnamon

1 teaspoon vanilla

1 tablespoon honey or 1 teaspoon of stevia

¾ cup almond or coconut milk

 

In a large pot, add water and bring it to a boil. Add the quinoa, turn down to low heat, cover and cook for 20 minutes. Smash bananas and chop walnuts. Combine the rest of the ingredients with the cooked quinoa on stovetop and warm.

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Eggs Benedict

(Makes 2 servings)

1 tomato, sliced (instead of English muffin)

4 eggs

4 slices of bacon or ham

Spinach leaves, raw

1 avocado, sliced

 

Place two thick slices of tomato per plate. Add a few spinach leaves to the top of each tomato slice. Fry bacon and place on sliced tomato. Fry eggs in bacon grease and put on top of the bacon. Top with sliced avocado.

 

Sauce

½ cup butter or ghee

3 egg yolks

1 tablespoon fresh lemon juice

1/8 teaspoon salt

 

In a saucepan, melt butter over medium heat. In a bowl, whisk egg yolks, lemon, and salt. Over medium heat, slowly pour the egg mixture into the melted butter while stirring with a whisk. The sauce should thicken in a few minutes. Pour on top of avocado.

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Granny Sue’s Granola

8 cups organic oats

1 cup almonds

1 cup pecans

1 cup walnuts

½ cup sunflower seeds

1/3 cup sesame seeds

1/3 cup pumpkin seeds

¾ cup coconut or olive oil

½–2/3 cup of honey

Combine all ingredients. Pour into two large greased baking pans. Bake at 325 degrees for 18–20 minutes; take out and stir. Cook for another 18–20 minutes, stir and add the following ingredients: 1–2 cups of dried fruit—berries, dates, apricots, raisins, or craisins.

Cook for 10 more minutes. Store granola in two-quart mason jars. Put one on the kitchen counter and the other in the refrigerator. Makes two quarts.

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Mushroom Frittata

(Makes 4 servings)

1 bunch of scallions, diced

1 bag of spinach

1 container of mushrooms, diced

6 eggs

2 tablespoons olive oil

1 clove garlic, minced

1 teaspoon fresh thyme

¼ teaspoon salt

1/8 teaspoon pepper

 

Preheat the oven to 425°F. In a bowl, beat the eggs and seasonings together. Slice the scallions and mushrooms. Heat the oil in a cast-iron skillet over medium heat. Add the scallions and mushrooms, stirring often. After five minutes, add spinach and garlic, stirring for a couple of minutes. Pour egg mixture into sautéed vegetables. Stir the vegetables and eggs until well combined. Transfer the cast-iron skillet to the oven for five minutes or until eggs are well done.

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Poultry Patties

(Makes 8 servings)

2 pounds ground turkey or chicken (make sure it is gluten-free)

½ bunch scallions, diced

4 cloves garlic, minced

2 teaspoons sage

3/4 teaspoon salt

3 tablespoons olive oil

 

Slice the scallions and mix by hand with the ground poultry, garlic, and seasonings. Heat olive oil in a skillet and cook the patties on medium heat for 7–10 minutes on each side until completely done.

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Prosciutto-Wrapped Pears

(Makes 3 servings)

3 pears, firm

1 package of prosciutto

Fresh mint

 

Wash and slice pears with an apple corer/slicer. Wrap each slice of pear with prosciutto, adding a fresh mint leaf to the center. Hold prosciutto in place with a toothpick.

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Spinach-Topped Eggs

(Makes 1 serving)

1 cup spinach, raw

2 eggs

½ avocado, sliced

2 tablespoons olive oil

Salt (to taste)

Pepper (to taste)

Paprika (to taste)

 

Place freshly washed spinach on a plate. Fry two eggs in oil; place on top of spinach. Add seasonings and avocado to the eggs.

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Strawberry/Almond Coffee Crumble

(Makes 8 servings)

2½ cups almond flour

½ teaspoon baking soda

¼ teaspoon salt

¼ cup coconut oil, melted

1 egg

1 tablespoon honey or maple syrup

1 teaspoon baking stevia, to taste

1 teaspoon vanilla extract

2 cups fresh organic strawberries, diced

 

Topping

½ cup almond flour

3 tablespoons coconut oil, softened

1 tablespoon honey or maple syrup

1 teaspoon baking stevia, to taste

½–1 cup sliced almonds

 

Preheat the oven to 350°F. Grease an 8  8 pan with olive oil. Sift dry ingredients. Add oil, honey, stevia, egg, and vanilla and mix with a mixer. Fold strawberries into the mix. Pour batter into the prepared pan.

Combine topping ingredients (except nuts) with a pastry cutter. Add nuts and stir until combined. Sprinkle mixture on top of the coffee cake. Bake for 25–30 minutes until a toothpick comes out clean.

 

Susan U Neal RN, MBA, MHS

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