A delicious breakfast is the best way to start your day. These recipes will provide you with a healthy, nutritious meal, but they are also easy to make and will keep you full for hours. Here are the top 10 amazing breakfast recipes that you can try.

1. Overnight French Toast

Overnight French Toast is a dish that you can start your morning off with a delicious breakfast. The recipe is pretty simple and can be made easier when it takes you to make coffee.

Instructions:

– Start by whisking together eggs, milk, vanilla extract, cinnamon, sugar, and salt in a bowl.

– Add the bread cubes to the mixture and stir until they are all covered with the egg mixture.

– Transfer this mixture into a large container or baking dish and refrigerate overnight so that it has some time to soak up all of those yummy flavors.

– In the morning, gently stir in fresh fruit like blueberries or bananas, then bake at 350 degrees F for 15 minutes or until golden brown on top.

2. Breakfast Burrito Bowls with Avocado and Black Beans

Breakfast Burrito Bowls with Avocado and Black Beans are a delicious way to start the day.

INGREDIENTS

– 1/2 cup black beans, drained and rinsed

– 1/2 cup chopped avocado, plus extra for topping

– 1 tablespoon olive oil

– 2 eggs, beaten

– salt and pepper to taste

INSTRUCTIONS

Mix the black beans, avocado, olive oil, and eggs in a large bowl—season with salt and pepper to taste. Heat in the microwave until just cooked through. Serve hot or cold, topped with extra avocado.

3. Cinnamon Roll French Toast Bake

This Cinnamon Roll French Toast Bake is a twist on the classic breakfast dish. The cinnamon rolls are made with a yeast dough and then cut up into cubes and breaded with flour, brown sugar, cinnamon, and salt. They are then baked in the oven for 20 minutes until they are golden brown and crisp on the outside.

This recipe is perfect for brunch or breakfast for dinner! It’s also great if you have leftover cinnamon rolls from the holidays!

The ingredients needed to make this recipe include:

-Olive oil cooking spray

-1 loaf of cinnamon raisin bread, cut into cubes

-3 eggs

-½ cup heavy whipping cream

-½ teaspoon vanilla extract

-1 tablespoon sugar

-2 teaspoons ground cinnamon

-2 tablespoons brown sugar, divided in half

4. Breakfast Scramble with Chorizo, Red Bell Pepper, and Onions

Chorizo and eggs are a delicious, spicy, and filling Mexican spin on boring old breakfast staples. To enjoy this Mexican-inspired cuisine’s warm, savory tastes, you don’t need to learn how to create anything complicated.

The significant bulk of this dish is made up of essential kitchen utensils and a few grocery staples, but the real star is the delectable chorizo sausage. Continue reading if you enjoy brunch with sausage and eggs.

INGREDIENTS

-4 eggs
-1 tbsp. canola oil
-½ cup white onion – chopped
-½ cup green bell pepper – chopped
-½ cup red bell pepper – chopped
-1 cup ground chorizo sausage meat – casings removed
-Salt – to taste
-Fresh parsley – chopped (to garnish)

INSTRUCTIONS

• Beat the eggs in a small bowl with a fork until the yolks and egg whites are blended.
• Preheat a frying pan to medium heat.
• Add the canola to the pan—Fry the onion and peppers for 2 minutes.
• Crumble the chorizo into the pan and fry for about 5 minutes until fully cooked. Remove excess grease, if needed.
• Pour the beaten eggs into the pan with the chorizo mixture. Let the eggs sit in the pan and cook for 1 minute without stirring. Then, gently stir until the eggs are just cooked. Add salt to taste.
• Serve with fresh parsley, if desired. It can also be served in warm tortillas.

5. Healthy Breakfast Tacos with Avocado Crema

I could eat tacos at almost every meal — does anyone else? I’m not sure if I prefer morning tacos or lunch/dinner tacos more, but I feel this healthy breakfast tacos recipe drizzled with avocado crema will become your new go-to breakfast or brunch. It’s also elementary to mix and match based on what you have on hand!

Breakfast tacos are the best: they’re hearty, healthful, simple to cook, and oh-so-delicious. It’s no wonder that they’ve grown in popularity in recent years. In some parts of the country (Austin, TX, where my behind-the-scenes contractor Taylor lives – hello, Taylor! ), a morning taco shop can be found on almost every block. Sign me up for that, please! (Of course, after the country reopens)

But, for the time being, particularly for those of us who don’t have access to taco stands, they’re also effortless to cook at home. Furthermore, you may fill them with whatever you choose when you make them yourself. In this post, I’ll provide you with plenty of recipe variation ideas!

INGREDIENTS

4 Frescados Spinach Wraps
1 tbsp vegetable oil1 onion, chopped
1 green pepper, seeded and chopped
1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp each salt and cayenne pepper
8 strips bacon, cooked and crumbled
2 cups shredded iceberg lettuce
2 tomatoes, diced
Lime wedges
Avocado Crema:
1 ripe avocado
1/4 cup mayonnaise or sour cream
2 tsp lime juice
1/2 tsp ground cumin
1/4 tsp each salt and pepper

INSTRUCTIONS

Heat the oil in a large skillet over medium heat; sauté the onion, green pepper, chili powder, cumin, salt, and cayenne pepper for about 8 minutes, or until tender.

Meanwhile, remove the pit from the avocado and scoop out the flesh. Combine avocado, mayonnaise, lime juice, cumin, salt, and pepper in a mixing bowl.

Spread crema overwraps on the work surface. Distribute the bacon and green pepper mixture among the wraps. Serve with lettuce and tomatoes on top. Fold the bottoms of the covers up; fold in the sides and roll up securely. Serve with wedges of lime.

If desired, top the wraps with scrambled eggs.

6. Egg White Frittata with Goat Cheese and Roasted Tomatoes

There’s nothing like a frittata for a quick and easy dinner option! It’s the perfect 30-minute, one-pan protein-packed supper. A frittata is similar to a large omelet but without all of the fancy flipping and fussing about whether it’s cooked on the inside. It’s pretty adaptable. You only need roughly two eggs per person, some onion or garlic, and any vegetables, cheese, or herbs you have on hand. It’s high in protein and low in carbs, and it’s perfect for dinner — with leftovers for breakfast or lunch the next day.

INGREDIENTS

2 tablespoons extra-virgin olive oil
1/2 cup thinly sliced sweet onion
4 cups loosely packed baby arugula
8 large egg whites
2 teaspoons Dijon mustard
1 plum tomato, thinly sliced crosswise
Kosher salt and freshly ground pepper
1/2 cup crumbled goat cheese
1 teaspoon balsamic glaze
A handful of small fresh basil leaves (optional)

INSTRUCTIONS

1. Preheat the oven to 400 degrees Fahrenheit. In a 10-inch nonstick ovenproof skillet, heat the olive oil over medium heat. Cook, frequently stirring, until the onion is soft and slightly caramelized, about 10 minutes. Cook, tossing regularly until the arugula is wilted, 1 to 2 minutes. Turn the heat down to medium-low.
2. Beat the egg whites and mustard on high speed until frothy in a medium mixing bowl.
3. Reduce the heat to medium and pour in the egg white mixture. Cook until the bottom is set, about 3 minutes, lifting the sides occasionally to allow the raw egg whites to drop to the bottom of the skillet. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper, and top with tomato slices. Evenly distribute the goat cheese on top.
4. Place the skillet in the oven and bake for 8 minutes, or until the eggs are set. Drizzle with balsamic glaze and top with basil, if preferred.

7. Simple Spinach Quiche

This quiche is both tasty and simple to make, and inexpensive. Even with multiple picky eaters in the home, we never have leftovers!

INGREDIENTS

– 1 (15 ounces) package of refrigerated pie crusts
– 4 cups shredded Cheddar cheese
– 1 (12 ounces) package of frozen chopped spinach, thawed and drained
– 1 cup finely chopped onion
– 12 eggs
– 2 cups of milk
– Salt and ground black pepper to taste

INSTRUCTIONS

1. Preheat the oven to 400°F (200 degrees C).
2. Prepare two 9-inch pie pans with pie crusts. Cover the crusts with two layers of aluminum foil and a layer of pie weights or dry beans.
3. Bake for 10 minutes or until the edge of the crust is golden. Remove the foil and weights with care; continue baking until the crust is set, about 5 minutes more. Allow the crusts to cool briefly. Reduce the oven temperature to 350°F (175 degrees C).
4. Evenly distribute the cheese, spinach, and onion on the crusts. Whisk together the eggs, milk, salt, and pepper, and spread evenly between the crusts.
5. Bake in the center of a preheated oven for 45 minutes, or until golden brown and firm in the center.

8. Sweet Potato Breakfast Hash with Sausage and Eggs

This baked breakfast meal delivers comfort, coziness, and classic Southern flavors on the harshest winter mornings.

INGREDIENTS

½ pound fresh ground pork sausage
2 medium sweet potatoes, peeled and cut into ½-inch cubes
1 medium sweet onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
½ teaspoon smoked paprika
½ teaspoon red pepper flakes
1 teaspoon salt
4 large eggs
2 green onions, sliced (for garnish)

INSTRUCTIONS

Preheat the oven to 400 degrees.

Heat the sausage in a large, oven-safe skillet over medium heat. Cook until completely browned, breaking up the sausage in the pan. Remove the sausage from the skillet and drain it on paper towels, saving 2 tablespoons of the sausage drippings in the pan. Return the skillet to the heat and stir in the sweet potatoes, onions, and peppers. Cook, tossing periodically, over medium heat until sweet potatoes are fork-tender. Toss the potato mixture with paprika, red pepper flakes, and salt. Stir in the sausage to mix.

Make four indentations and crack the eggs into each one. Bake the skillet in the oven until the eggs are done to your liking (5 minutes for over-easy, 10 minutes for medium, and 15 minutes for firm). Remove the skillet from the oven and top with sliced green onions.

9. Strawberry Banana Pancakes

Strawberries and bananas give a vibrant and sweet flavor to the vanilla batter and moisture, making the pancakes as delicate as they are beautiful.

INGREDIENTS

1 cup whole wheat flour
1 cup all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
1 ½ cups milk dairy or non-dairy
2 eggs
2 teaspoons vanilla extract
2/3 cup mashed banana 2 large bananas
1 cup chopped strawberries

INSTRUCTIONS

1. Combine the flours, baking powder, sugar, and salt in a large mixing bowl.
2. Combine the eggs, vanilla, and milk in a small mixing dish. Pour into the flour mixture, stirring only until incorporated. Stir in the mashed banana to mix. Mix in the strawberries.
3. Pour ¼ cup of the batter onto a griddle or skillet sprayed with nonstick frying spray and heated over medium heat. Cook for another 2 minutes after flipping, just as bubbles develop around the edges of each pancake.
4. Top each stack with a pat of butter and a drizzle of pure maple syrup.

10. Healthy Egg Casserole

With the introduction of this nutritious breakfast casserole, breakfast just got better! It’s delicious and simple to make with whatever vegetables you have. Make this vegetarian breakfast casserole on Sunday, and you’ll have a filling, ready-to-eat breakfast all week! This morning bake recipe is tasty, but it’s also protein-packed, gluten-free, paleo, Whole30, and keto-friendly.

INSTRUCTIONS

– Half a dozen eggs – feel free to add up to 3 more if desired.
– Milk made from almonds (or milk of your choice)
– A selection of your favorite roasted or sautéed vegetables. I photographed tiny red potatoes, asparagus, carrots, and bell pepper. But I frequently vary it depending on what’s in season and my fridge.
– Seasoned with salt and pepper
– If you like, add some cheese!

INSTRUCTIONS

This morning dish comes together quickly and easily, primarily if you use leftover roasted vegetables! Here’s a quick overview of the recipe:

1. Preheat the oven to 350°F and spray a baking dish with nonstick cooking spray.
2. Combine the eggs, milk, and seasonings in a medium to large mixing dish. You don’t need to add any additional herbs if your vegetables are already seasoned.
3. Place about 1 1/2 cups of roasted vegetables (depending on preference) at the bottom of the baking dish.
4. Pour over the egg mixture and top with extra roasted veggies. I usually use approximately 3 cups of the vegetable total for this dish, but more or less is OK.
5. Bake the casserole for about 30 minutes or until it is set.
6. Remove the breakfast bake from the oven and set it aside to cool for about 10 minutes. Serve and have fun!

Conclusion

These amazing breakfast recipes are not just delicious but also healthy and easy to make. We hope you like the ideas we shared in this article. Please give any of these recipes a try and let us know how it went. If you are looking for diabetic-friendly recipes or just something yummy, try checking out our other recipes.