22 Delicious Low Calorie Breakfast Recipes Healthy

Good morning, health-conscious foodies! If you’re on the hunt for breakfast ideas that are both delicious and light on calories, you’ve come to the right place. Our roundup of 22 Delicious Low Calorie Breakfast Recipes is packed with healthy, easy-to-make dishes that will kickstart your day without weighing you down. From fluffy pancakes to savory egg dishes, there’s something here to satisfy every craving. Let’s dive in!

Avocado and Egg Toast

Nothing starts the day better than a perfectly balanced Avocado and Egg Toast. This dish combines creamy, ripe avocados with the rich texture of eggs on crispy toast.

Ingredients

• 2 slices of artisan sourdough bread
• 1 ripe Hass avocado, halved and pitted
• 2 pasture-raised eggs
• 1 tbsp clarified butter
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp extra-virgin olive oil
• 1/2 tsp red pepper flakes

Instructions

1. Heat a non-stick skillet over medium heat. Add clarified butter.
2. Once butter is melted, crack pasture-raised eggs into the skillet. Cook for 3 minutes until whites are set but yolks are still runny.
3. While eggs cook, toast artisan sourdough bread until golden and crispy, about 2 minutes per side.
4. Halve and pit the Hass avocado. Scoop flesh into a bowl. Mash lightly with a fork, leaving some chunks for texture.
5. Spread mashed avocado evenly on toasted sourdough slices. Season with sea salt and freshly ground black pepper.
6. Carefully place cooked eggs on top of the avocado. Drizzle with extra-virgin olive oil and sprinkle red pepper flakes for a spicy kick.

For an extra layer of flavor, consider adding a sprinkle of feta cheese or a dash of smoked paprika. The creamy avocado pairs beautifully with the runny egg yolk, creating a luxurious texture that’s both satisfying and indulgent.

Greek Yogurt with Honey and Almonds

Greek yogurt with honey and almonds is a simple yet elegant dish that combines creamy textures with sweet and nutty flavors.

Ingredients

• 1 cup full-fat Greek yogurt
• 2 tbsp raw honey
• 1/4 cup sliced almonds, toasted

Instructions

1. Place 1 cup of full-fat Greek yogurt in a serving bowl.
2. Drizzle 2 tbsp of raw honey over the yogurt in a zigzag pattern for even distribution.
3. Sprinkle 1/4 cup of toasted sliced almonds on top for a crunchy texture.
4. Serve immediately to enjoy the contrast between the cool yogurt and the warm almonds.

Yogurt’s creaminess balances the honey’s sweetness and the almonds’ crunch. Try layering it in a glass with granola for a parfait-style presentation.

Spinach and Mushroom Omelette

Unlock the secret to a perfect breakfast with this spinach and mushroom omelette, a dish that combines simplicity with gourmet flair.

Ingredients

• 2 tbsp clarified butter
• 1/2 cup cremini mushrooms, thinly sliced
• 1 cup fresh spinach, tightly packed
• 3 pasture-raised eggs, lightly beaten
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1/4 cup Gruyère cheese, shredded

Instructions

1. Heat 1 tbsp clarified butter in a 10-inch non-stick skillet over medium heat until it shimmers.
2. Add cremini mushrooms to the skillet. Sauté for 3-4 minutes until golden brown. Tip: Avoid overcrowding the pan to ensure even cooking.
3. Stir in fresh spinach and cook for 1-2 minutes until just wilted. Transfer vegetables to a plate and set aside.
4. Wipe the skillet clean with a paper towel and return to medium heat. Add remaining 1 tbsp clarified butter.
5. Pour beaten eggs into the skillet. Let sit undisturbed for 20 seconds, then gently push cooked edges toward the center with a spatula, tilting the pan to allow uncooked eggs to flow to the edges.
6. Sprinkle sautéed vegetables and Gruyère cheese over one half of the omelette. Cook for another 30 seconds until the eggs are set but still slightly runny on top. Tip: The residual heat will continue to cook the eggs after folding.
7. Fold the omelette in half with the spatula. Slide onto a plate and serve immediately. Tip: For a glossy finish, brush the top with a little melted clarified butter.

Creamy Gruyère melts into the fluffy eggs, while the mushrooms add a meaty depth and spinach a fresh contrast. Serve with a side of artisan toast for a complete meal.

Banana Oat Pancakes

Kickstart your morning with these Banana Oat Pancakes, a hearty and wholesome option that blends simplicity with nutrition. Perfect for those seeking a quick yet satisfying breakfast.

Ingredients

• 1 cup rolled oats, finely ground
• 1 ripe banana, mashed
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup almond milk
• 1 tbsp clarified butter
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• Pinch of sea salt

Instructions

1. In a large bowl, combine the ground oats, baking powder, and sea salt.
2. Add the mashed banana, beaten eggs, almond milk, and vanilla extract to the dry ingredients. Mix until just combined.
3. Heat a non-stick skillet over medium heat (350°F) and add 1/2 tbsp of clarified butter.
4. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2 minutes.
5. Flip the pancakes and cook for another 1-2 minutes until golden brown.
6. Repeat with the remaining batter, adding more clarified butter as needed.

Velvety and moist, these pancakes offer a subtle sweetness from the banana, complemented by the nuttiness of oats. Serve stacked high with a drizzle of maple syrup and a sprinkle of toasted walnuts for added crunch.

Chia Seed Pudding with Berries

Kickstart your morning with this effortless chia seed pudding, a nutrient-packed delight that’s as versatile as it is delicious. Perfect for meal prep, it’s a no-cook recipe that comes together in minutes.

Ingredients

• 1/4 cup chia seeds
• 1 cup unsweetened almond milk
• 1 tbsp pure maple syrup
• 1/2 tsp vanilla extract
• 1/2 cup mixed berries (fresh or frozen)
• 1 tbsp slivered almonds, for garnish

Instructions

1. In a medium bowl, combine chia seeds, almond milk, maple syrup, and vanilla extract. Whisk vigorously for 1 minute to prevent clumping.
2. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight, until the mixture thickens to a pudding-like consistency. Tip: Stir the mixture after 30 minutes to ensure even hydration of the chia seeds.
3. Once set, give the pudding a good stir to break up any clumps and achieve a smooth texture.
4. Divide the pudding into two serving bowls. Top each with 1/4 cup of mixed berries and a sprinkle of slivered almonds. Tip: For an extra flavor boost, drizzle with additional maple syrup or a dollop of coconut yogurt.
5. Serve immediately, or store covered in the refrigerator for up to 3 days. Tip: The pudding thickens over time; add a splash of almond milk to loosen if needed.

Packed with omega-3s and fiber, this pudding offers a creamy texture with a slight crunch from the chia seeds. The berries add a fresh, tangy contrast, making it a refreshing breakfast or snack. Try layering it in a jar with granola for a parfait-style treat.

Scrambled Tofu with Vegetables

Breakfast just got a protein-packed upgrade with this scrambled tofu dish. It’s quick, versatile, and loaded with colorful veggies for a nutritious start to your day.

Ingredients

• 14 oz firm tofu, pressed and crumbled
• 2 tbsp extra-virgin olive oil
• 1/2 cup red bell pepper, finely diced
• 1/2 cup yellow onion, finely diced
• 1 cup baby spinach, roughly chopped
• 2 cloves garlic, minced
• 1/2 tsp turmeric powder
• 1/4 tsp black salt (kala namak)
• 1/4 tsp freshly ground black pepper
• 1 tbsp nutritional yeast

Instructions

1. Heat olive oil in a large non-stick skillet over medium heat (350°F) until shimmering.
2. Add diced red bell pepper and yellow onion to the skillet. Sauté for 5 minutes, stirring occasionally, until vegetables are softened.
3. Stir in minced garlic and cook for 30 seconds, until fragrant.
4. Add crumbled tofu to the skillet. Cook for 5 minutes, stirring frequently, to lightly brown the tofu.
5. Sprinkle turmeric, black salt, and black pepper over the tofu. Mix well to evenly distribute the spices.
6. Fold in chopped baby spinach and cook for 2 minutes, until just wilted.
7. Remove from heat and stir in nutritional yeast for a cheesy flavor.

This scrambled tofu boasts a fluffy texture with a savory, umami-rich flavor profile. Serve it atop toasted sourdough or alongside roasted potatoes for a hearty meal.

Smoothie Bowl with Spinach and Mango

Whipping up a vibrant smoothie bowl is a breeze with this spinach and mango combo. It’s packed with nutrients and perfect for a quick, refreshing meal.

Ingredients

• 1 cup frozen mango chunks
• 1 cup fresh baby spinach, tightly packed
• 1/2 cup unsweetened almond milk
• 1 tbsp chia seeds
• 1/2 tsp pure vanilla extract
• 1 tbsp raw honey
• 1/4 cup granola
• 1/4 cup fresh blueberries

Instructions

1. In a high-speed blender, combine 1 cup frozen mango chunks, 1 cup fresh baby spinach, 1/2 cup unsweetened almond milk, 1 tbsp chia seeds, 1/2 tsp pure vanilla extract, and 1 tbsp raw honey.
2. Blend on high for 45 seconds, or until completely smooth. Scrape down the sides as needed to ensure even blending.
3. Pour the smoothie mixture into a bowl. Let it sit for 2 minutes to thicken slightly.
4. Top with 1/4 cup granola and 1/4 cup fresh blueberries. Arrange the toppings evenly for a visually appealing presentation.
5. Serve immediately. Enjoy the creamy texture and the sweet, tangy flavor profile.

This smoothie bowl offers a creamy texture with a perfect balance of sweetness from the mango and a slight earthiness from the spinach. Try drizzling with additional honey or sprinkling with coconut flakes for extra flavor and crunch.

Quinoa Breakfast Bowl

Here’s a quinoa breakfast bowl that’s as nutritious as it is delicious. Perfect for starting your day with energy and flavor.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 tbsp clarified butter
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup almond milk, unsweetened
• 1 tbsp maple syrup
• 1/4 tsp sea salt
• 1/2 tsp cinnamon, ground
• 1/4 cup blueberries, fresh
• 1 tbsp chia seeds

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
3. While quinoa cooks, heat clarified butter in a non-stick skillet over medium heat.
4. Add lightly beaten eggs to the skillet. Scramble for 2-3 minutes until just set.
5. Fluff cooked quinoa with a fork. Stir in almond milk, maple syrup, sea salt, and cinnamon.
6. Divide quinoa mixture between two bowls. Top with scrambled eggs, blueberries, and chia seeds.

Light and fluffy quinoa pairs perfectly with creamy eggs and sweet blueberries. For an extra crunch, sprinkle with toasted almonds or walnuts.

Egg White Muffins with Spinach and Tomatoes

Zesty and light, these egg white muffins are a protein-packed start to your day. Perfect for meal prep, they’re customizable with your favorite veggies.

Ingredients

• 6 large pasture-raised egg whites, lightly beaten
• 1 cup fresh spinach, finely chopped
• 1/2 cup cherry tomatoes, diced
• 1 tbsp extra virgin olive oil
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Preheat the oven to 350°F. Grease a muffin tin with extra virgin olive oil to prevent sticking.
2. In a mixing bowl, combine the lightly beaten egg whites, finely chopped spinach, diced cherry tomatoes, sea salt, and freshly ground black pepper. Whisk until fully incorporated.
3. Evenly distribute the mixture into the prepared muffin tin, filling each cup about 3/4 full to allow for rising.
4. Bake in the preheated oven for 20 minutes, or until the muffins are set and the tops are lightly golden.
5. Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack. Tip: Use a butter knife to gently loosen the edges if needed.
6. Serve warm or store in an airtight container in the refrigerator for up to 3 days. Tip: Reheat in a toaster oven for best texture.

Silky and fluffy, these muffins have a delicate texture with bursts of juicy tomatoes. Try serving them atop a slice of avocado toast for an extra layer of richness.

Cottage Cheese with Pineapple

This refreshing combination pairs creamy cottage cheese with sweet, tangy pineapple for a quick, nutritious snack or light meal.

Ingredients

• 1 cup small-curd cottage cheese, full-fat
• 1/2 cup fresh pineapple, diced into 1/2-inch pieces
• 1 tbsp raw honey, for drizzling (optional)
• 1/4 tsp flaky sea salt

Instructions

1. Measure 1 cup of small-curd cottage cheese and place it in a serving bowl.
2. Dice 1/2 cup of fresh pineapple into uniform 1/2-inch pieces to ensure even distribution of sweetness.
3. Gently fold the diced pineapple into the cottage cheese to maintain the pineapple’s integrity.
4. Drizzle 1 tbsp of raw honey over the mixture for a subtle sweetness, if desired.
5. Sprinkle 1/4 tsp of flaky sea salt over the top to enhance the flavors.
6. Serve immediately to enjoy the contrast between the creamy cottage cheese and the juicy pineapple.

Here, the creamy texture of the cottage cheese contrasts beautifully with the juicy bursts of pineapple. For an extra touch, serve chilled with a sprinkle of toasted coconut flakes.

Whole Wheat Blueberry Muffins

Zesty and wholesome, these whole wheat blueberry muffins are a perfect blend of nutrition and indulgence. Packed with juicy blueberries and made with whole wheat flour, they’re a guilt-free treat for any time of the day.

Ingredients

– 1 1/2 cups whole wheat flour
– 1/2 cup granulated sugar
– 2 tsp baking powder
– 1/4 tsp salt
– 1/3 cup clarified butter, melted
– 1 pasture-raised egg, lightly beaten
– 1/3 cup whole milk
– 1 tsp pure vanilla extract
– 1 cup fresh blueberries, rinsed and dried

Instructions

1. Preheat oven to 375°F. Line a muffin tin with paper liners.
2. In a large bowl, whisk together whole wheat flour, granulated sugar, baking powder, and salt.
3. In another bowl, mix clarified butter, lightly beaten egg, whole milk, and vanilla extract until combined.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing leads to tough muffins.
5. Carefully fold in the blueberries. Tip: Tossing blueberries in a bit of flour prevents them from sinking to the bottom.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Perfectly moist and fluffy, these muffins boast a delightful contrast between the tender crumb and bursts of blueberry. Serve warm with a dab of butter or enjoy as a quick breakfast on the go.

Peanut Butter and Banana Smoothie

Craving a quick, nutritious blend? This Peanut Butter and Banana Smoothie combines creamy textures with rich flavors for a satisfying sip.

Ingredients

• 1 cup unsweetened almond milk, chilled
• 2 tablespoons creamy natural peanut butter, no added sugar
• 1 large ripe banana, frozen
• 1 tablespoon pure maple syrup, grade A
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon pure vanilla extract
• 1 cup ice cubes

Instructions

1. Measure 1 cup of unsweetened almond milk and pour it into a high-speed blender.
2. Add 2 tablespoons of creamy natural peanut butter to the blender.
3. Peel and break 1 large ripe banana into chunks, then add to the blender.
4. Drizzle 1 tablespoon of pure maple syrup into the mixture for a touch of sweetness.
5. Sprinkle 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of pure vanilla extract into the blender.
6. Add 1 cup of ice cubes to ensure a thick, frosty texture.
7. Secure the blender lid and blend on high for 30 seconds, or until the mixture is smooth and uniform.
8. Stop the blender and scrape down the sides with a spatula if necessary to incorporate any unblended ingredients.
9. Blend for an additional 10 seconds to achieve a perfectly smooth consistency.

The smoothie boasts a velvety texture with a harmonious balance of nutty and sweet notes. Serve immediately in a chilled glass, garnished with a banana slice or a sprinkle of cinnamon for an extra flair.

Oatmeal with Apples and Cinnamon

This hearty oatmeal combines the sweetness of apples with the warmth of cinnamon for a comforting breakfast.

Ingredients

• 1 cup steel-cut oats
• 2 cups filtered water
• 1 cup whole milk
• 1 medium Honeycrisp apple, finely diced
• 1 tbsp unsalted butter
• 1 tsp ground cinnamon
• 1 tbsp pure maple syrup
• 1/4 tsp sea salt

Instructions

1. In a medium saucepan, bring filtered water and whole milk to a boil over high heat.
2. Stir in steel-cut oats and reduce heat to low, simmering uncovered for 20 minutes, stirring occasionally to prevent sticking.
3. While oats cook, melt unsalted butter in a skillet over medium heat. Add finely diced Honeycrisp apple and sauté for 5 minutes until slightly softened.
4. Sprinkle ground cinnamon over apples, stirring to coat evenly, and cook for an additional 1 minute to release aromas.
5. After oats have simmered for 20 minutes, stir in sautéed apples, pure maple syrup, and sea salt. Cook for another 5 minutes to meld flavors.
6. Remove from heat and let stand for 2 minutes to thicken before serving.

Buttery apples and cinnamon infuse the creamy oats with autumnal flavors. Serve topped with a drizzle of maple syrup or a sprinkle of toasted walnuts for added crunch.

Veggie Breakfast Burrito with Whole Wheat Tortilla

Every morning deserves a hearty start, and this veggie-packed burrito delivers just that. Easy to assemble, it’s a nutritious twist on the classic breakfast wrap.

Ingredients

• 1 whole wheat tortilla (10-inch)
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup black beans, rinsed and drained
• 1/4 cup diced bell peppers
• 1/4 cup diced onions
• 1 tbsp clarified butter
• 1/4 cup shredded sharp cheddar cheese
• 1 tbsp fresh cilantro, chopped
• 1/4 tsp cumin
• 1/4 tsp smoked paprika
• Salt to taste

Instructions

1. Heat clarified butter in a non-stick skillet over medium heat (350°F).
2. Add diced onions and bell peppers, sauté for 3 minutes until softened.
3. Stir in black beans, cumin, smoked paprika, and a pinch of salt. Cook for 2 minutes.
4. Push the veggie mixture to one side of the skillet. Pour beaten eggs into the other side.
5. Scramble the eggs gently until just set, about 2 minutes, then mix with the veggies.
6. Warm the whole wheat tortilla in a dry skillet for 30 seconds on each side.
7. Layer the egg and veggie mixture down the center of the tortilla.
8. Sprinkle shredded cheddar cheese and fresh cilantro over the filling.
9. Fold the sides of the tortilla inward, then roll from the bottom up to encase the filling.
10. Return the burrito to the skillet, seam side down, and cook for 1 minute to seal.

Yield a burrito with a crisp exterior and a fluffy, flavorful interior. Perfect with a side of avocado salsa for an extra kick.

Protein Pancakes with Almond Butter

Vibrant mornings call for a powerhouse breakfast that fuels your day without weighing you down. These protein pancakes with almond butter are your go-to for a nutritious, satisfying start.

Ingredients

• 1 cup oat flour
• 2 scoops vanilla whey protein powder
• 1 tsp baking powder
• 1/4 tsp sea salt
• 2 pasture-raised eggs, lightly beaten
• 1 cup unsweetened almond milk
• 1 tbsp clarified butter
• 2 tbsp almond butter
• 1 tbsp pure maple syrup

Instructions

1. In a large mixing bowl, whisk together oat flour, protein powder, baking powder, and sea salt.
2. Add beaten eggs and almond milk to the dry ingredients. Stir until just combined; avoid overmixing to keep pancakes fluffy.
3. Heat a non-stick skillet over medium heat (350°F). Melt clarified butter, ensuring the surface is evenly coated.
4. Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2 minutes.
5. Flip pancakes carefully. Cook for another 1-2 minutes until golden brown and cooked through.
6. Serve hot, topped with almond butter and a drizzle of maple syrup.

Yield pancakes are light yet hearty, with a subtle sweetness from the protein powder. For an extra crunch, sprinkle chopped almonds on top before serving.

Hard-Boiled Eggs with Whole Grain Toast

Craving a simple yet satisfying meal? Hard-boiled eggs with whole grain toast delivers protein-packed energy with minimal effort.

Ingredients

• 4 large pasture-raised eggs
• 2 slices whole grain bread
• 1 tbsp unsalted butter, softened
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Place eggs in a single layer at the bottom of a medium saucepan.
2. Fill the saucepan with cold water until eggs are submerged by 1 inch.
3. Bring water to a rolling boil over high heat, then immediately remove from heat.
4. Cover the saucepan with a tight-fitting lid and let eggs stand for 12 minutes for perfectly set yolks.
5. While eggs cook, toast whole grain bread until golden and crisp.
6. Immediately transfer eggs to an ice water bath for 5 minutes to stop the cooking process.
7. Peel eggs under cool running water for easier shell removal.
8. Spread softened butter evenly on toasted bread slices.
9. Slice eggs in half lengthwise and arrange on toast.
10. Season with sea salt and freshly ground black pepper.

Rich, creamy yolks contrast with the crunchy toast, offering a delightful texture play. For a twist, top with microgreens or a drizzle of hot sauce for added flavor.

Low-Fat Cottage Cheese with Cucumber and Radish

Easy to prepare and refreshingly light, this dish combines crisp vegetables with creamy cottage cheese for a balanced snack or side.

Ingredients

• 1 cup low-fat cottage cheese
• 1/2 cup English cucumber, finely diced
• 1/4 cup radishes, thinly sliced
• 1 tbsp fresh dill, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium mixing bowl, combine 1 cup low-fat cottage cheese with 1/2 cup finely diced English cucumber.
2. Add 1/4 cup thinly sliced radishes to the bowl.
3. Sprinkle 1 tbsp finely chopped fresh dill over the mixture.
4. Season with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper.
5. Gently fold all ingredients together until evenly distributed. Tip: For best flavor, let the mixture sit covered in the refrigerator for 10 minutes before serving.
6. Serve chilled. Tip: Garnish with additional dill or radish slices for a visually appealing presentation.
7. Store any leftovers in an airtight container in the refrigerator for up to 2 days. Tip: The flavors will meld and intensify over time.

Zesty and crisp, this dish offers a delightful contrast between the creamy cottage cheese and the crunchy vegetables. Perfect as a standalone snack or as a fresh side to grilled meats.

Berry and Yogurt Parfait

Perfect for a quick breakfast or a refreshing dessert, this Berry and Yogurt Parfait layers creamy yogurt with fresh berries and crunchy granola for a balanced treat.

Ingredients

• 1 cup Greek yogurt, whole milk
• 1/2 cup mixed berries (strawberries, blueberries, raspberries), fresh
• 1/4 cup granola, homemade or store-bought
• 1 tbsp honey, raw
• 1/4 tsp vanilla extract, pure

Instructions

1. In a clear glass, layer 1/4 cup of Greek yogurt at the bottom.
2. Add 2 tbsp of mixed berries over the yogurt layer.
3. Sprinkle 1 tbsp of granola over the berries.
4. Drizzle 1/4 tsp of vanilla extract and 1/2 tbsp of honey over the granola.
5. Repeat the layers once more, starting with yogurt and ending with honey.
6. Chill in the refrigerator for 10 minutes before serving to enhance flavors.

Serve this parfait immediately for the best texture contrast between the creamy yogurt, juicy berries, and crisp granola. The honey adds a subtle sweetness that complements the tartness of the yogurt and berries beautifully.

Sweet Potato Toast with Avocado

Unbelievably simple yet satisfying, sweet potato toast with avocado is a nutrient-packed start to any day. Just slice, toast, and top for a quick, wholesome meal.

Ingredients

• 1 medium sweet potato, sliced into 1/4-inch thick planks
• 1 ripe avocado, halved and pitted
• 1 tbsp extra-virgin olive oil
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp smoked paprika
• 2 pasture-raised eggs, lightly beaten

Instructions

1. Preheat your toaster or toaster oven to 400°F on the toast setting.
2. Brush both sides of the sweet potato planks lightly with extra-virgin olive oil.
3. Place the sweet potato planks in the toaster. Toast for 5-7 minutes until edges are crisp and centers are tender.
4. While the sweet potato toasts, heat a non-stick skillet over medium heat. Add the lightly beaten eggs, stirring gently until softly scrambled, about 2-3 minutes.
5. Remove the sweet potato planks from the toaster. Scoop the avocado flesh onto each plank, spreading evenly.
6. Top each avocado-covered plank with a portion of the scrambled eggs.
7. Sprinkle with flaky sea salt, freshly ground black pepper, and smoked paprika to taste.

Zesty and creamy, the avocado pairs perfectly with the earthy sweet potato and fluffy eggs. For an extra crunch, sprinkle with toasted pumpkin seeds or drizzle with hot sauce before serving.

Almond Flour Waffles with Strawberries

Waffles get a healthy twist with almond flour, offering a nutty flavor and tender crumb. Fresh strawberries add a sweet, juicy contrast, making this dish a perfect balance of textures and tastes.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup clarified butter, melted
• 3 pasture-raised eggs, lightly beaten
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 tbsp pure vanilla extract
• 1/2 cup unsweetened almond milk
• 1 cup fresh strawberries, hulled and sliced

Instructions

1. Preheat your waffle iron to 375°F for even cooking.
2. In a large bowl, whisk together almond flour, baking soda, and sea salt.
3. Add beaten eggs, melted clarified butter, vanilla extract, and almond milk to the dry ingredients. Mix until just combined; avoid overmixing to keep waffles light.
4. Lightly grease the waffle iron with clarified butter to prevent sticking.
5. Pour 1/3 cup batter onto the center of the iron. Close and cook for 4-5 minutes until golden brown and crisp.
6. Repeat with remaining batter, keeping cooked waffles warm in a 200°F oven.
7. Top each waffle with sliced strawberries before serving.

Key to perfection: Ensure your waffle iron is fully heated before adding batter for that ideal crisp exterior. These waffles boast a delicate, nutty flavor complemented by the freshness of strawberries. Serve with a drizzle of honey or a dollop of coconut cream for an extra indulgent touch.

Green Smoothie with Kale and Apple

Here’s a quick way to pack your morning with nutrients without sacrificing taste. This green smoothie blends the earthy tones of kale with the sweet crispness of apple for a balanced, energizing drink.

Ingredients

• 2 cups organic kale, stems removed and roughly chopped
• 1 medium organic apple, cored and diced
• 1 cup unsweetened almond milk
• 1 tbsp organic chia seeds
• 1/2 cup ice cubes

Instructions

1. Wash the kale thoroughly under cold running water to remove any dirt or grit. Pat dry with a clean kitchen towel.
2. Core the apple and dice it into small pieces to ensure smooth blending.
3. Add the kale, diced apple, almond milk, and chia seeds to a high-speed blender.
4. Blend on high for 45 seconds, or until the mixture is completely smooth. Tip: Start blending on low and gradually increase to high to avoid air pockets.
5. Add the ice cubes and blend for an additional 15 seconds to chill and slightly thicken the smoothie. Tip: For a thicker consistency, add more ice cubes one at a time.
6. Pour the smoothie into a tall glass and serve immediately. Tip: Garnish with a thin apple slice or a sprinkle of chia seeds for an elegant touch.

Zesty and refreshing, this smoothie offers a creamy texture with a perfect balance of sweetness and earthiness. Serve it in a mason jar with a reusable straw for an eco-friendly breakfast option.

Turkey Bacon and Egg White Sandwich on Whole Wheat Bread

For a quick, protein-packed breakfast, this turkey bacon and egg white sandwich on whole wheat bread is a no-fuss option. Fresh, light, and satisfying, it’s perfect for busy mornings.

Ingredients

• 4 slices whole wheat bread, lightly toasted
• 4 slices turkey bacon
• 4 large egg whites, pasture-raised, lightly beaten
• 1 tbsp clarified butter
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1/4 cup arugula

Instructions

1. Heat a non-stick skillet over medium heat. Add turkey bacon. Cook for 2 minutes per side until crispy. Remove and set aside.
2. In the same skillet, melt clarified butter over medium heat. Add beaten egg whites. Season with sea salt and black pepper.
3. Cook egg whites for 2 minutes, stirring gently, until fully set but still moist.
4. Place arugula on two slices of toasted whole wheat bread. Top with cooked egg whites and turkey bacon. Cover with remaining bread slices.
5. Cut sandwiches in half diagonally for easy handling. Serve immediately.

Enjoy the crisp texture of turkey bacon against the soft, fluffy egg whites. The peppery arugula adds a fresh contrast. For an extra kick, drizzle with hot sauce before serving.

Conclusion

Concluding our roundup, these 22 low-calorie breakfast recipes are a treasure trove for anyone looking to start their day healthily without sacrificing flavor. We hope you’re inspired to whip up these dishes and find new favorites. Don’t forget to share your top picks in the comments and spread the love by pinning this article on Pinterest. Happy cooking!