You’ll actually look forward to getting up to eat these breakfasts! Yummy and nutritious, they are a great way to start off the day!
1. Wheat Toast And Baked Eggs In Avocados
Image Credit: luicucina.com
Simple and fast to make … and packed with 21 grams of protein!
Cut an avocado in half and remove the pit. Slice the avocado in 1/2-inch thick slices and use a round cookie cutter or knife to cut an even circle in the center. Rub a skillet with a light coating of oil and place the avocado slices on top. Crack an egg in the center of each avocado. Turn the skillet up to medium heat and place a lid over the skillet and allow it to cook for two to three minutes. Remove with a spatula, sprinkle with salt and pepper and serve.
2. An Old Classic With A New Twist: Toast, Fruit and Cottage Cheese
Image Credit: The Purple Foodie
Filled with over 22 grams of protein, it is easy to make and tastes delicious!
Cottage Cheese With Fruit and Toast
6 ounces low fat cottage cheese: 16.5 grams, 123 calories
10 fresh cherries: 0.9 grams, 52 calories
1 slice whole-wheat bread: 3 grams, 100 calories
1/2 tablespoon cashew butter: 1.3 grams, 48 calories
Total protein: 21.7 grams
Total calories: 323
3. A Shake For Those On The Go!
Image Credit: leanitup.com
A whopping 25 grams of protein and 216 calories makes up this fruit shake!
1 scoop of vanilla whey protein (110)
1/2 cup blueberries (42)
1 cup raspberries (64)
216 calories, 25 grams protein
4. Who Can Say “NO” To Dessert For Breakfast?
Image Credit: Dashingdish.com
Overnight Cake Batter Protein Oatmeal
Calories per Serving
WWP+ (per serving)
The estimated total time to make this recipe is 5-10 minutes.
In a small bowl, mix all of the ingredients together. Divide between 2 small bowls, mugs, or mason jars. Cover and refrigerate overnight (or for at least an hour (or more) so the oats soften and absorb the liquid). Top with sprinkles if desired! Enjoy cold, or microwave for 30-60 seconds to enjoy warm!
5. This Breakfast Tastes As Yummy As It Looks!
Image Credit: Dashingdish.com
Poached Eggs With Tomato, Swiss Chard, and Chickpeas
1 tablespoon olive oil
4 cloves garlic, minced
1 white onion, diced
1/2 cup chickpeas, drained
1 can diced tomatoes
1 teaspoon cumin
1 1/2 teaspoons cinnamon
2 teaspoons paprika
1/2 tablespoon red pepper flakes
2 cups Swiss or red chard, chopped
Fresh basil, for garnish
Preheat oven to 400°F.
Heat oil in ovenproof skillet over medium heat. Add onion and garlic and sauté for five minutes. Add chickpeas and sauté for another three minutes.
Add diced tomatoes, cumin, cinnamon, paprika, red pepper flakes, and bring to a boil. Turn the heat down to simmer for 10 minutes.
Add Swiss chard and cook down for about one minute.
Make six little wells in the tomato and chard mixture, and add eggs to the skillet slowly.
Move the skillet to the preheated oven, and bake for 15 to 20 minutes or until the whites are set.
Remove from oven, sprinkle with basil, serve, and enjoy.
Source: Calorie Count
Category: Eggs :Breakfast/Brunch
Cook Time: 30 minutes
Calories per serving: 339