Packed with protein and bursting with flavor, these energizing breakfast recipes will power up your mornings without weighing you down. Whether you’re rushing out the door or enjoying a leisurely weekend brunch, we’ve gathered 18 delicious high-protein options that are simple to make and guaranteed to satisfy. Keep reading to discover your new favorite breakfasts that will fuel your day from the very first bite!
Scrambled eggs with spinach and feta
Keeping breakfast simple doesn’t mean sacrificing flavor. This scrambled eggs with spinach and feta comes together in minutes for a protein-packed morning meal that feels special without the fuss.
Ingredients
Eggs – 4 large
Fresh spinach – 2 cups
Feta cheese – ½ cup
Butter – 1 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Crack 4 large eggs into a medium bowl.
2. Whisk eggs vigorously for 30 seconds until fully combined and slightly frothy.
3. Heat a non-stick skillet over medium-low heat for 2 minutes.
4. Add 1 tbsp butter to the skillet and swirl to coat the surface.
5. Pour whisked eggs into the skillet once butter is melted but not browned.
6. Let eggs sit undisturbed for 20 seconds until edges begin to set.
7. Gently push cooked edges toward the center with a spatula, tilting pan to let uncooked egg flow to edges.
8. Continue pushing and tilting every 15 seconds for about 2 minutes total.
9. Add 2 cups fresh spinach to the skillet when eggs are 70% cooked.
10. Stir spinach into eggs until just wilted, about 45 seconds.
11. Crumble ½ cup feta cheese over the egg mixture.
12. Remove skillet from heat immediately after adding feta.
13. Season with ½ tsp salt and ¼ tsp black pepper.
14. Fold gently to distribute cheese and seasonings without overmixing.
15. Transfer to plates immediately to prevent overcooking.
Nothing beats the creamy texture of these eggs against the salty feta and tender spinach. Nestle them in warm tortillas for breakfast tacos or serve alongside crispy hash browns for a more substantial meal. The contrast between the rich eggs and briny cheese makes this simple dish feel restaurant-worthy.
Greek yogurt parfait with almonds and berries
Craving something fresh and satisfying? This Greek yogurt parfait comes together in minutes with minimal effort. Customize it with your favorite seasonal fruits for endless variation.
Ingredients
Greek yogurt – 1 cup
Honey – 2 tbsp
Almonds – ¼ cup
Mixed berries – 1 cup
Instructions
1. Measure 1 cup of Greek yogurt into a medium mixing bowl.
2. Add 2 tablespoons of honey to the yogurt.
3. Whisk the yogurt and honey together until fully combined and smooth.
4. Toast ¼ cup of almonds in a dry skillet over medium heat for 3-5 minutes, shaking frequently until fragrant and lightly browned.
5. Remove almonds from skillet and let cool completely on a plate.
6. Roughly chop the cooled almonds into small pieces using a sharp knife.
7. Wash 1 cup of mixed berries thoroughly under cold running water.
8. Pat the berries completely dry with paper towels to prevent sogginess.
9. Slice any large berries into bite-sized pieces if needed.
10. Layer half of the yogurt mixture into the bottom of a serving glass.
11. Top with half of the mixed berries.
12. Sprinkle half of the chopped almonds over the berries.
13. Repeat the layers with remaining yogurt, berries, and almonds.
14. Serve immediately or refrigerate for up to 2 hours before serving. Only assemble right before eating to maintain texture. Overly ripe berries will release too much liquid, so choose firm ones. For extra crunch, toast almonds ahead and store in an airtight container. Once layered, the parfait holds its structure beautifully with creamy yogurt against juicy berries. The toasted almonds add a satisfying crunch that contrasts the soft textures. Try serving in clear glasses to showcase the colorful layers for an impressive presentation.
Protein-packed avocado toast with poached eggs
Never underestimate the power of a protein-packed breakfast. This avocado toast with poached eggs delivers lasting energy and satisfaction. Simple ingredients create a complete meal in minutes.
Ingredients
Bread – 2 slices
Avocado – 1 large
Eggs – 2
Lemon juice – 1 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Red pepper flakes – ¼ tsp
Instructions
1. Fill a medium saucepan with 3 inches of water and bring to a simmer over medium-high heat.
2. Crack each egg into separate small bowls while water heats.
3. Create a gentle whirlpool in the simmering water using a spoon.
4. Slide one egg into the center of the whirlpool and cook for exactly 3 minutes.
5. Remove the poached egg with a slotted spoon and transfer to a paper towel-lined plate.
6. Repeat the whirlpool technique with the second egg for consistent shape.
7. Toast bread slices in a toaster until golden brown, about 2-3 minutes.
8. Cut the avocado in half, remove the pit, and scoop flesh into a small bowl.
9. Mash avocado with a fork until slightly chunky.
10. Stir lemon juice into the mashed avocado to prevent browning.
11. Season avocado mixture with salt, black pepper, and red pepper flakes.
12. Spread avocado mixture evenly onto toasted bread slices.
13. Place one poached egg on top of each avocado toast.
14. Sprinkle additional black pepper over the eggs if desired.
Buttery avocado contrasts beautifully with the runny yolk and crisp toast. The lemon brightens each bite while red pepper flakes add subtle heat. For a complete meal, serve alongside fresh fruit or roasted tomatoes.
Cottage cheese pancakes with maple syrup
Very few breakfasts deliver this much protein with such satisfying fluffiness. Cottage cheese pancakes are quick, simple, and keep you full for hours. They’re the perfect high-protein start to any busy morning.
Ingredients
Cottage cheese – 1 cup
Eggs – 2
Flour – ½ cup
Baking powder – 1 tsp
Salt – ¼ tsp
Maple syrup – for serving
Instructions
1. Whisk cottage cheese and eggs in a medium bowl until mostly smooth. 2. Add flour, baking powder, and salt to the bowl. 3. Stir gently until just combined; do not overmix. 4. Heat a nonstick skillet over medium heat for 2 minutes. 5. Pour ¼ cup batter per pancake onto the hot skillet. 6. Cook for 2–3 minutes until bubbles form on the surface and edges look set. 7. Flip pancakes carefully with a spatula. 8. Cook for another 1–2 minutes until golden brown on the second side. 9. Transfer cooked pancakes to a plate. 10. Repeat with remaining batter, reducing heat if pancakes brown too quickly. 11. Serve immediately with maple syrup drizzled over the top. Soft, tender interiors contrast with lightly crisp edges in these protein-packed pancakes. The subtle tang from cottage cheese balances beautifully with sweet maple syrup. For a fresh twist, top with sliced bananas or a sprinkle of cinnamon.
Turkey sausage and egg white muffins
Let’s make protein-packed breakfast muffins that are perfect for busy mornings. These turkey sausage and egg white muffins come together quickly and store beautifully for meal prep. You’ll appreciate their simple ingredients and straightforward preparation.
Ingredients
Turkey sausage – 8 oz
Egg whites – 2 cups
Spinach – 1 cup
Mozzarella cheese – ½ cup
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 350°F and grease a 12-cup muffin tin thoroughly with cooking spray.
2. Remove turkey sausage from casing and crumble into a skillet over medium-high heat.
3. Cook sausage for 6-8 minutes until browned and no pink remains, breaking it into small pieces as it cooks.
4. Transfer cooked sausage to a paper towel-lined plate to drain excess grease.
5. Chop fresh spinach into small pieces using a sharp knife.
6. Whisk egg whites in a large bowl until slightly frothy, about 1 minute of vigorous whisking.
7. Add salt and black pepper to the egg whites and whisk to combine evenly.
8. Stir in cooked turkey sausage, chopped spinach, and mozzarella cheese until well distributed.
9. Divide the mixture evenly among the 12 prepared muffin cups, filling each about ¾ full.
10. Bake for 20-25 minutes until the tops are lightly golden and the centers feel firm to the touch.
11. Let muffins cool in the pan for 5 minutes before removing to a wire rack. These muffins have a light, fluffy texture with savory sausage bits and melted cheese throughout. They’re excellent served warm with hot sauce or cooled for grab-and-go breakfasts throughout the week.
Quinoa breakfast bowl with almond butter and banana
Breakfast just got a serious upgrade with this protein-packed quinoa bowl. Banana and almond butter create a creamy, nutty base that keeps you full for hours. It comes together in minutes for busy mornings.
Ingredients
Quinoa – ½ cup
Water – 1 cup
Almond butter – 2 tbsp
Banana – 1 medium
Maple syrup – 1 tbsp
Cinnamon – ½ tsp
Instructions
1. Rinse ½ cup quinoa under cold water in a fine-mesh strainer for 30 seconds to remove bitterness.
2. Combine rinsed quinoa and 1 cup water in a small saucepan.
3. Bring to a boil over high heat, then immediately reduce to low heat and cover.
4. Simmer for 15 minutes until all water is absorbed and quinoa grains have sprouted tails.
5. Remove from heat and let stand covered for 5 minutes to steam.
6. Fluff quinoa with a fork to separate grains and prevent clumping.
7. Slice 1 banana into ¼-inch rounds while quinoa rests.
8. Transfer hot quinoa to a serving bowl.
9. Stir in 2 tbsp almond butter until fully incorporated and creamy.
10. Fold in banana slices gently to maintain their shape.
11. Drizzle 1 tbsp maple syrup evenly over the bowl.
12. Sprinkle ½ tsp cinnamon across the top for warm spice notes.
13. Serve immediately while warm for best texture. The creamy quinoa contrasts with soft banana slices, while cinnamon adds warmth to the nutty almond butter base. Try topping with toasted coconut flakes for extra crunch or mixing in dark chocolate chips for a sweet surprise.
Smoked salmon and cream cheese wrap
Zesty smoked salmon meets creamy cheese in this effortless wrap that comes together in minutes. Perfect for quick lunches or elegant appetizers, these wraps deliver restaurant-quality flavor with minimal effort. The combination of smoky fish and fresh ingredients creates a satisfying handheld meal.
Ingredients
– Flour tortillas – 4 large
– Smoked salmon – 8 oz
– Cream cheese – ½ cup
– Red onion – ¼ cup
– Fresh dill – 2 tbsp
– Lemon juice – 1 tbsp
– Black pepper – ½ tsp
Instructions
1. Lay four 10-inch flour tortillas flat on a clean work surface.
2. Spread 2 tablespoons of cream cheese evenly across each tortilla, leaving a 1-inch border around the edges.
3. Arrange 2 ounces of smoked salmon in a single layer over the cream cheese on each tortilla.
4. Sprinkle 1 tablespoon of finely chopped red onion evenly over the salmon.
5. Chop 2 tablespoons of fresh dill and distribute it evenly across all four wraps.
6. Drizzle ¼ tablespoon of lemon juice over the filling on each tortilla.
7. Season each wrap with ⅛ teaspoon of freshly ground black pepper.
8. Tightly roll each tortilla away from you, tucking in the edges as you go to prevent filling from spilling out.
9. Wrap each rolled tortilla tightly in plastic wrap and refrigerate for 30 minutes to firm up.
10. Remove from refrigerator and unwrap the plastic.
11. Use a sharp serrated knife to slice each wrap diagonally into 1-inch pieces.
Mild cream cheese balances the smoky salmon perfectly, while the fresh dill and lemon brighten each bite. The chilled wraps hold their shape beautifully when sliced, revealing pretty spiral patterns ideal for party platters. Try serving them with cucumber slices or capers for added crunch and briny contrast.
Chia seed pudding with protein powder
A protein-packed chia pudding makes an ideal grab-and-go breakfast or post-workout snack. All you need are five simple ingredients and a few minutes of prep time. This recipe delivers creamy texture and customizable flavors to suit any preference.
Ingredients
Chia seeds – ¼ cup
Protein powder – 2 scoops
Milk – 1 cup
Maple syrup – 1 tbsp
Vanilla extract – 1 tsp
Instructions
1. Combine ¼ cup chia seeds and 2 scoops protein powder in a medium bowl.
2. Whisk in 1 cup milk until no protein powder clumps remain.
3. Stir in 1 tbsp maple syrup and 1 tsp vanilla extract until fully incorporated.
4. Let mixture rest for 5 minutes, then whisk again to break up any chia seed clumps.
5. Cover bowl tightly with plastic wrap.
6. Refrigerate for at least 4 hours or overnight until pudding reaches thick, spoonable consistency.
7. Stir pudding thoroughly before serving to redistribute any settled seeds.
Expect a thick, spoonable pudding with subtle sweetness from the maple syrup. The protein powder adds creamy body while keeping each serving satisfyingly filling. Try layering with fresh berries or crunchy granola for contrasting textures.
High-protein oatmeal with peanut butter and flaxseeds
Whip up this powerhouse breakfast in minutes. Packed with protein and healthy fats, it keeps you full for hours. Perfect for busy mornings when you need lasting energy.
Ingredients
Rolled oats – ½ cup
Water – 1 cup
Peanut butter – 2 tbsp
Flaxseeds – 1 tbsp
Protein powder – 1 scoop
Salt – ¼ tsp
Instructions
1. Combine ½ cup rolled oats, 1 cup water, and ¼ tsp salt in a small saucepan.
2. Bring the mixture to a boil over medium-high heat, stirring once.
3. Reduce heat to low and simmer for 5 minutes, stirring occasionally to prevent sticking.
4. Remove the saucepan from heat and let it sit for 2 minutes to thicken.
5. Stir in 2 tbsp peanut butter until fully melted and incorporated.
6. Mix in 1 scoop protein powder until no dry spots remain. Tip: Add a splash of water if the consistency becomes too thick.
7. Sprinkle 1 tbsp flaxseeds over the oatmeal and stir gently to combine. Tip: For optimal nutrient absorption, use ground flaxseeds.
8. Let the oatmeal rest for 1 minute before serving. Tip: For extra creaminess, swap water with milk of choice.
Now your high-protein oatmeal is ready to enjoy. Nutty peanut butter flavor blends perfectly with the earthy flaxseeds. Top with sliced banana or berries for a fresh twist.
Black bean and cheese breakfast burrito
Tired of boring breakfasts? This black bean and cheese breakfast burrito delivers serious flavor with minimal effort. Whip it up in minutes for a protein-packed morning meal that actually satisfies.
Ingredients
– Large flour tortillas – 4
– Black beans – 1 (15 oz) can
– Shredded cheddar cheese – 1 cup
– Eggs – 4
– Olive oil – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Heat a nonstick skillet over medium heat for 2 minutes until hot.
2. Add olive oil and swirl to coat the entire skillet surface.
3. Crack eggs directly into the skillet and immediately scramble with a spatula.
4. Cook eggs for 2-3 minutes, stirring constantly, until fluffy and fully set.
5. Season eggs with salt and black pepper while cooking for even distribution.
6. Rinse and drain the black beans thoroughly in a colander to remove excess sodium.
7. Add black beans to the skillet and cook for 1 minute until heated through.
8. Warm tortillas in a dry skillet for 30 seconds per side until pliable.
9. Spoon equal portions of the egg and bean mixture onto the center of each tortilla.
10. Sprinkle ¼ cup shredded cheddar cheese over each portion while mixture is still hot.
11. Fold the bottom edge of each tortilla up over the filling.
12. Fold the sides inward tightly to encase the filling completely.
13. Roll each burrito away from you, applying gentle pressure to maintain shape.
14. Return burritos to the skillet, seam-side down, and cook for 1-2 minutes until golden.
15. Flip burritos and cook for another 1-2 minutes until cheese is visibly melted.
The warm tortilla gives way to creamy melted cheese and fluffy eggs, while the black beans add satisfying texture. Serve with hot sauce for extra kick or wrap in foil for an on-the-go breakfast that stays warm.
Tofu scramble with veggies and turmeric
Forget bland breakfasts—this tofu scramble delivers vibrant flavor and protein-packed energy. Firm tofu crumbles perfectly when pressed, absorbing turmeric’s golden hue and savory spices. Fresh vegetables add crunch and color to this satisfying morning meal.
Ingredients
– Firm tofu – 14 oz
– Olive oil – 2 tbsp
– Onion – ½ cup chopped
– Bell pepper – ½ cup chopped
– Turmeric – 1 tsp
– Garlic powder – ½ tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Press tofu between paper towels for 15 minutes to remove excess moisture.
2. Heat olive oil in a large skillet over medium heat until shimmering.
3. Add chopped onion and cook for 4 minutes until translucent.
4. Add chopped bell pepper and cook for 3 minutes until slightly softened.
5. Crumble pressed tofu directly into the skillet using your hands.
6. Sprinkle turmeric, garlic powder, salt, and black pepper evenly over tofu.
7. Cook mixture for 8 minutes, stirring every 2 minutes to prevent sticking.
8. Reduce heat to low and cook for 2 additional minutes until heated through.
Perfectly crumbled tofu mimics scrambled eggs’ texture while turmeric provides earthy warmth. Serve wrapped in warm tortillas with avocado slices or atop toasted sourdough for contrasting crunch. The vibrant yellow color makes this dish Instagram-worthy straight from the pan.
Protein smoothie with spinach, banana, and almond milk
Craving a quick nutrition boost? Combine spinach, banana, and almond milk for a powerhouse smoothie. This simple blend delivers protein and vitamins in minutes.
Ingredients
Spinach – 2 cups
Banana – 1 medium
Almond milk – 1 cup
Protein powder – 1 scoop
Instructions
1. Add 2 cups spinach to blender first to ensure thorough blending.
2. Peel 1 medium banana and break into chunks directly into blender.
3. Pour 1 cup almond milk over ingredients to help liquefy the spinach.
4. Add 1 scoop protein powder last to prevent clumping.
5. Secure blender lid tightly before starting.
6. Blend on high speed for 45 seconds until completely smooth with no green flecks visible.
7. Check consistency by tilting blender—mixture should pour easily without separation.
8. Pour immediately into glass to preserve freshness and prevent oxidation.
Enjoy this creamy green smoothie with subtle sweetness from banana and nutty almond undertones. The velvety texture makes it perfect for post-workout recovery or as a quick breakfast. Try freezing the smoothie into popsicle molds for a protein-packed frozen treat.
Egg and veggie stuffed bell peppers
Perfect for busy weeknights, these stuffed peppers deliver protein and veggies in one colorful package. Pre-cook the filling while the peppers roast to save time.
Ingredients
- Bell peppers – 4 large
- Eggs – 6
- Onion – ½ cup, diced
- Spinach – 2 cups
- Olive oil – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Preheat oven to 375°F.
- Slice bell peppers in half lengthwise through the stems.
- Remove seeds and white membranes from each pepper half.
- Place pepper halves cut-side up on a baking sheet.
- Drizzle peppers with 1 tbsp olive oil.
- Roast peppers for 15 minutes until slightly softened.
- Heat remaining 1 tbsp olive oil in a skillet over medium heat.
- Sauté diced onion for 5 minutes until translucent.
- Add spinach and cook for 2 minutes until wilted.
- Whisk eggs with salt and black pepper in a bowl.
- Pour eggs into skillet with vegetables.
- Scramble eggs for 3–4 minutes until fully set but still moist.
- Divide egg mixture evenly among roasted pepper halves.
- Return stuffed peppers to oven.
- Bake for 10 minutes until peppers are tender and filling is hot.
Outstandingly creamy eggs contrast with tender-crisp pepper walls. Top with hot sauce or fresh herbs for extra zing. These keep well refrigerated for quick next-day lunches.
Lentil and sweet potato breakfast hash
Satisfying and nutrient-packed, this lentil and sweet potato breakfast hash comes together in one skillet. Sweet potatoes caramelize while lentils add plant-based protein. It’s perfect for meal prep or a lazy weekend brunch.
Ingredients
– Olive oil – 2 tbsp
– Sweet potato – 1 large, peeled and diced into ½-inch cubes
– Yellow onion – 1 medium, diced
– Cooked brown lentils – 1 ½ cups
– Smoked paprika – 1 tsp
– Garlic powder – ½ tsp
– Salt – ¾ tsp
– Black pepper – ¼ tsp
– Eggs – 4
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add sweet potato cubes and cook for 8 minutes, stirring occasionally, until edges begin to brown.
3. Add diced onion and cook for 4 minutes until softened and translucent.
4. Stir in cooked lentils, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
5. Press hash down with a spatula and cook undisturbed for 3 minutes to develop a crispy bottom crust.
6. Flip sections of hash and cook for another 3 minutes until potatoes are tender when pierced with a fork.
7. Create 4 wells in the hash using the back of a spoon.
8. Crack one egg into each well, being careful not to break the yolks.
9. Cover skillet and cook for 4-5 minutes until egg whites are set but yolks remain runny.
10. Remove from heat and let rest for 1 minute before serving.
Keep the texture contrast with crispy sweet potato edges against creamy egg yolks. The smoked paprika adds a subtle smokiness that pairs well with the earthy lentils. Try serving over toasted sourdough or topping with avocado slices for extra richness.
Almond flour waffles with Greek yogurt topping
Never underestimate the power of simple, wholesome ingredients. These almond flour waffles come together quickly and deliver satisfying texture without traditional flour. Top them with Greek yogurt for a protein-packed breakfast that keeps you full for hours.
Ingredients
Almond flour – 2 cups
Eggs – 3 large
Greek yogurt – 1 cup
Baking powder – 2 tsp
Vanilla extract – 1 tsp
Salt – ¼ tsp
Butter – 2 tbsp, melted
Instructions
1. Preheat your waffle iron to 375°F for even cooking.
2. Whisk almond flour, baking powder, and salt in a large bowl until fully combined.
3. Beat eggs in a separate bowl until frothy, about 1 minute.
4. Stir melted butter and vanilla extract into the beaten eggs.
5. Pour wet ingredients into dry ingredients and mix until just combined—don’t overmix.
6. Let batter rest for 5 minutes to allow almond flour to absorb moisture.
7. Lightly grease the preheated waffle iron with butter or cooking spray.
8. Scoop ½ cup batter onto the center of the iron for standard-sized waffles.
9. Close lid and cook until steam stops escaping, about 4-5 minutes.
10. Check for golden brown color and crisp edges before removing.
11. Use a fork to lift waffles out gently to prevent breaking.
12. Repeat with remaining batter, keeping cooked waffles warm in a 200°F oven.
13. Spoon Greek yogurt over warm waffles just before serving. Just out of the waffle iron, these waffles have crisp edges with a tender, slightly dense interior. The almond flour provides nutty depth that pairs beautifully with tangy Greek yogurt. For a creative twist, layer waffles with yogurt and fresh berries for a breakfast parfait.
Chickpea flour pancakes with herbs
Bold, savory, and gluten-free, these chickpea flour pancakes come together in minutes. They’re perfect for a quick breakfast or light lunch. Fresh herbs add bright flavor to the simple batter.
Ingredients
Chickpea flour – 1 cup
Water – 1 cup
Olive oil – 2 tbsp
Fresh parsley – ¼ cup, chopped
Fresh cilantro – ¼ cup, chopped
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Whisk chickpea flour and water in a medium bowl until smooth.2. Stir in olive oil, parsley, cilantro, salt, and black pepper.3. Let batter rest for 10 minutes to thicken slightly.4. Heat a nonstick skillet over medium heat for 2 minutes.5. Pour ¼ cup batter into the center of the hot skillet.6. Cook pancake for 3–4 minutes until edges look dry and bubbles form on top.7. Flip pancake carefully with a spatula.8. Cook second side for 2–3 minutes until golden brown.9. Transfer cooked pancake to a plate.10. Repeat steps 5–8 with remaining batter, adding more oil if needed.11. Serve pancakes immediately while warm. Don’t let these golden pancakes cool too long—they’re best eaten fresh from the skillet. Their crisp edges and tender centers pair wonderfully with yogurt dip or spicy chutney. Try stacking them with avocado slices for a heartier meal.
Hard-boiled eggs with avocado and whole-grain toast
Just when you need a quick, protein-packed meal that actually satisfies, this combo delivers. Jam-packed with healthy fats and complex carbs, it’s the ultimate fuel for busy mornings or light lunches. No fuss, just good food fast.
Ingredients
Eggs – 2 large
Avocado – 1 medium
Whole-grain bread – 2 slices
Salt – ¼ tsp
Black pepper – ¼ tsp
Instructions
1. Place 2 large eggs in a single layer in a saucepan.
2. Cover eggs with cold water by 1 inch.
3. Bring water to a rolling boil over high heat.
4. Immediately remove pan from heat and cover tightly.
5. Let eggs sit in hot water for 12 minutes exactly.
6. Transfer eggs to an ice water bath for 5 minutes to stop cooking.
7. Peel eggs under cool running water for easier shell removal.
8. Toast 2 slices of whole-grain bread until golden brown and crisp.
9. Cut avocado in half lengthwise and remove the pit.
10. Scoop avocado flesh into a small bowl.
11. Mash avocado with a fork until slightly chunky.
12. Season avocado mash with ¼ tsp salt and ¼ tsp black pepper.
13. Slice hard-boiled eggs into ¼-inch thick rounds.
14. Spread mashed avocado evenly onto toasted bread slices.
15. Arrange egg slices in a single layer over the avocado.
16. Sprinkle with additional black pepper if desired.
The creamy avocado creates a rich base that contrasts beautifully with the firm egg slices. The whole-grain toast adds satisfying crunch and nutty flavor that holds up to the toppings. For a spicy twist, add a dash of hot sauce or sprinkle with red pepper flakes before serving.
Peanut butter and banana protein muffins
Zesty banana and creamy peanut butter combine in these protein-packed muffins that fuel your day without weighing you down. They’re simple to whip up and perfect for breakfast or a snack. No fancy ingredients needed—just grab your basics and let’s bake.
Ingredients
Ripe bananas – 2 large
Peanut butter – ½ cup
Eggs – 2
Vanilla protein powder – 1 scoop
Baking powder – 1 tsp
Salt – ¼ tsp
Instructions
1. Preheat your oven to 350°F and line a muffin tin with 8 paper liners.
2. Mash the bananas in a medium bowl until smooth with no large chunks.
3. Add the peanut butter, eggs, protein powder, baking powder, and salt to the bowl.
4. Mix everything together until just combined—do not overmix to keep muffins tender.
5. Divide the batter evenly among the 8 muffin cups, filling each about ¾ full.
6. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. Just out of the oven, these muffins are moist with a soft crumb and a rich peanut butter-banana flavor. Enjoy them warm with a drizzle of honey or crumbled over Greek yogurt for extra protein.
Summary
Morning fuel has never been more delicious! These 18 high-protein breakfast recipes will power your day with energy and flavor. We’d love to hear which recipes become your new favorites—drop a comment below and share this roundup on Pinterest to help other home cooks start their days strong!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
