Healthy breakfast on the go, Easy healthy breakfast recipes

Not eating your breakfast is a bad idea. To start your day productively with higher levels of energy, you should eat your breakfast everyday. If your mornings are rushed, you can always prepare something at night, so you can reheat when you are on the go. Here are our list of 10 fast healthy breakfast ideas to start your morning off right and never skip the best meal of the day again.

1. Avocado and Mustard Sandwich

Here’s a suggestion for a tasty breakfast that’s done in no time. Warm and toasty whole-wheat bread can be combined with all sort of ingredients, but why not choose healthy ones, like avocado? Add chopped fresh dill to spice it up a bit.

What you need:

  • 2 whole-wheat English muffins
  • 2 teaspoons of whole-grain mustard
  • 1 small avocado
  • Fresh dill, for serving
  • 2 boiled eggs

How to make it:

1. Split and toast whole-wheat English muffins.
2. Top the muffin with the mustard and sliced avocado, dividing evenly.
3. Serve with the boiled eggs and dill. Simple as that.

2. Avocado Toast

Here’s one more cool thing you can do with avocados that just like the previous suggestion will take little time preparing.

What you need:

  • 2 slices of whole-grain bread
  • 1 avocado, sliced
  • 1 tablespoon of olive oil
  • 1 teaspoon of fresh lemon
  • Salt
  • 1/8 teaspoon of red pepper flakes

How to make it:

1. Toast the bread and top it with the avocado. Mash the avocado lightly with a fork.
2. Drizzle with the oil and lemon juice.
3. Sprinkle with salt and the red pepper.

3. Yogurt and Fruit Parfait

Delicious, low on calories breakfast suggestion.

Here’s a sweet and layered breakfast perfect for when you’re on the run. Plain Greek-style yogurt makes it low on sugar and high in protein, and it’s always good to have almonds in the morning. Depending on the season, use the fruit you can get, whether it’s strawberries and blueberries or apple slices. And if you don’t like almond butter, use natural peanut butter or sunflower seed butter.

What you need

  • 3/4 cup of plain Greek yogurt
  • 2 tablespoons of almond butter
  • 1 tablespoon of honey
  • 1/4 cup of halved grapes, quartered
  • Fruit of your choosing
  • 2 tablespoons of chopped roasted almonds

How to make it:

1. Whisk together the yogurt, almond butter, and honey in a medium bowl until smooth.
2. Layer with the grapes, fruit, and roasted almonds.

Must Read: 10 Worst Foods to Eat in the Morning

4. Whole-Grain Yogurt Blueberry Muffins

Make these muffins earlier and just reheat for breakfast.

Thanks to the Greek yogurt this recipe has less sugar and more protein than regular muffins. Also, these muffins deliver lots of fiber. The best thing about them is that you can prepare the mix in the evening, and when you wake up, bake them. By the time you’re done getting ready, the muffins will be done. You can also make a bunch of them and reheat in the microwave each morning. They can be kept in the freezer for one month or at room temperature for three days.

What you need:

  • 2 1/2 cups of whole wheat flour
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of salt
  • 2 cups of blueberries
  • 1 egg, 1 egg yolk
  • 1 cup of granulated sugar
  • 1 cup of plain Greek yogurt
  • 6 tablespoons of unsalted butter, melted
  • Sanding sugar, for sprinkling

How to make it:

1. Preheat oven to 425 degrees and line a standard muffin tin with baking cups.
2. Place flour, baking powder, and salt in a large bowl and whisk to combine. Fold in blueberries and set aside.
3. Place egg, egg yolk, sugar, and Greek yogurt in a small bowl and whisk until combined. Add melted butter in increments, while whisking, to temper the eggs.
4. Pour half of the liquid mixture into the dry ingredients and gently fold it in. Pour remaining liquid and fold until just combined. It will be very thick.
5. Using a 1/4-cup scoop, place batter in each muffin tin. Sprinkle each muffin top with sanding sugar.
6. Bake at 425 degrees for 5 minutes, then lower the temperature to 350 degrees and bake for 25 minutes. Remove from oven and let muffins cool slightly before serving.

5. Quinoa Salad With Eggs and Smoked Salmon

This healthy salad is done in no time.

This gluten-free and dairy-free breakfast salad is just the thing to start off your day. It’s high in proteins and low on carbs and sugar. This recipe serves two.

What you need:

  • 1 cup of cooked quinoa
  • 1 teaspoon of extra virgin olive oil
  • 2 oz of arugula (rocket)
  • 1 avocado, cubed
  • 1 teaspoon of lime juice
  • 1-2 tablespoons of chopped cilantro
  • 2 ounces of smoked salmon
  • 2 fried eggs

How to make it:

1. Heat olive oil in pan over medium heat and add quinoa. Cook until heated. Remove from pan.
2. In the same pan fry two eggs. adding more oil if necessary. Fry the eggs sunny-side up or over-easy, depending on your preference. Remove from pan.
3. Toss quinoa with arugula, cilantro and lime juice. Add avocado and smoked salmon and mix.
4. Divide into two bowls and top each with one fried egg.

6. Poached Eggs With Mushrooms and Tomatoes

Delicate and comforting breakfast idea.

This is a delicious recipe you can impress anyone with. It’s enough for 4 servings.

  • 2 teaspoons of white vinegar
  • 1 tablespoon plus 1 teaspoon of olive oil
  • 2 medium tomatoes, each sliced into 4 rounds
  • Kosher salt and black pepper
  • 1 pound of assorted mushrooms, sliced
  • 1 tablespoon of fresh thyme leaves
  • 8 large eggs
  • 4 slices of country bread, toasted
  • 1 ounce of Parmesan, shaved
  • 2 tablespoons of chopped fresh chives

How to make it:

1. Fill a large, deep skillet with 3 inches of water. Add the vinegar and bring to a low simmer.
2. Meanwhile, heat 1 teaspoon of oil in a large non-stick skillet over medium-high heat. Add the tomatoes, season with ¼ teaspoon each salt and pepper, and cook until just tender, 1 to 2 minutes per side. Transfer to a plate.
3. Add the remaining tablespoon of oil to the skillet and heat over medium-high heat. Add the mushrooms, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until golden brown and tender, 6 to 7 minutes.
4. Meanwhile, crack 4 of the eggs into separate custard cups. One at a time, slide each gently into the water. Cook for 2 to 3 minutes for slightly runny yolks and remove with a slotted spoon. Repeat with the remaining 4 eggs.
5. Dividing evenly, top the bread with the tomatoes, mushrooms, eggs, Parmesan, and ¼ teaspoon each salt and pepper. Sprinkle with the chives.

7. Peach, Spinach And Chia Smoothie

Healthy and yummy green smoothie.

This refreshing smoothie is full of fiber, omega-3s, Vitamin C and calcium. It gives you the necessary boost and it’s very delicious.

What you need:

  • 1½ cups of frozen peaches
  • 1 cup of apple juice
  • ½ cup of water
  • 2 tablespoons of chia seeds
  • 1½ cups of baby spinach leaves

How to make it:

Put the peaches, apple juice, water, chia seeds, and spinach leaves in a blender and puree until it becomes smooth, for about 1 minute.

8. Banana Bread

This banana bread recipe is low on sugar.

This banana bread recipe is sweetened with honey, and you can bake it the day before and just take a slice when you’re on your way. Spread it with peanut butter, jam, and a little bit of butter.

What you need:

  • 6 tablespoons of unsweetened applesauce
  • 1/4 cup of honey
  • 2 tablespoons of dark brown sugar
  • 2 large eggs
  • 3 large ripe bananas, mashed
  • 1/4 cup of unsweetened almond milk
  • 1 teaspoon of baking soda
  • 1 teaspoon of pure vanilla extract
  • 1/2 teaspoon of ground cinnamon
  • 1 1/2 cups of white whole-wheat flour

How to make it:

1. Heat oven to 325°F. Grease an 8-by-4 inch loaf pan.
2. In a large bowl, combine the applesauce, honey, and brown sugar. Add the eggs and beat well. Stir in the mashed bananas and almond milk. Add the baking soda, vanilla extract, and cinnamon and stir.
3. Gradually fold the flour into the banana mixture until just combined.
4. Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, it takes around 50-60 minutes. Cover the top with foil if it begins to brown too quickly. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

9. Chia Pudding

Add your favourite fruits and nuts into this pudding.

Here’s another delicious way to use chia seeds. You can make this pudding in a variety of different ways and if you’re in a hurry, make it the night before. Top the pudding with your favorite fruit and nuts.

What you need:

  • 1/4 cup chia seeds
  • 1 cup light or full-fat coconut milk, depending on preference
  • 1/2 tablespoon honey

How to make it:

1. Mix chia seeds, coconut milk, and honey together in a small bowl or glass mason jar. Let it set in the refrigerator overnight.
2. Remove it from the fridge, and make sure your pudding looks thick and the chia seeds have gelled. Top with fresh fruit and nuts, and enjoy immediately.

10. Breakfast Quiche

Make it the day earlier and just reheat in the morning. (photo source)

For this delicious breakfast, you can turn on the oven and let it bake until you get ready in the morning. There’s always the option of making it the day before and just reheating it. Use the veggies you like, but probably the best ones for this recipe are spinach, mushrooms, and tomatoes.

What you need:

  • 4 eggs, lightly scrambled
  • 2 cups of almond milk
  • A handful of vegetables
  • A sprinkle of low-fat cheese

How to make it:

1. Fill a greased pie pan with a mixture of ingredients.
2. Bake the quiche at 425 degrees for about 40 minutes.

There you have it – 10 fast healthy breakfast ideas on the go to make sure you start your day off on the right foot!


Comments are closed.