41 Easy Low-Calorie Breakfast Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Roasted Asparagus with Eggs

Roasted Asparagus With Eggs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

This is the perfect low carb breakfast, lunch or dinner.

Ingredients

• 2 pounds asparagus (trimmed)
• 1 TBS olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup grated parmesan cheese
• 4 large eggs

Instructions

1. Preheat oven to 400 degrees.
2. Arrange asparagus on a big cookie sheet. Drizzle with olive oil and springle with garlic powder, salt and pepper.
3. Bake for about 15 minutes or until asparagus is tender. Sprinkle with parmesan cheese.
4. Spray a large frying pan with cooking spray. Heat pan to medium heat and crack the eggs in the pan. Cook for about 5 minutes or until whites are set. Turn over if you’d like your egg over easy. Top asparagus with eggs.

2. Keto Shakshuka

Easy Shakshuka (One-Pan Family Meal) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘3’, ‘3 servings’]

This shakshuka recipe is easy to make, comforting, and perfect for busy days. Made in one pan with simple ingredients, it’s a nourishing meal the whole family can enjoy any time of day.

Ingredients

• 6 large eggs
• 2 tbsp olive oil
• 1 medium onion (chopped)
• 1 red bell pepper (chopped)
• 3 cloves garlic (minced)
• 2 tsp tomato paste
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ¼ tsp red pepper flakes (optional)
• 28 oz crushed tomatoes
• 2 tbsp chopped fresh parsley (or cilantro to garnish)
• ¼ tsp fine sea salt
• Freshly ground black pepper (to taste)
• ½ cup crumbled feta (to serve)

Instructions

1. Place a large skillet over medium heat and add olive oil.
2. Once the pan is hot, add chopped onion, and bell pepper. Cook for 4-5 minutes, constantly stirring until the onion is softened and fragrant.
3. Add minced garlic, tomato paste, tomato paste, cumin, paprika, and red flakes, and cook for 1-2 minutes.
4. Reduce the heat and add in the crushed tomatoes and stir to combine. Simmer on low for about 10 minutes. Season with salt and pepper to taste.
5. Use a spoon to make small wells and crack an egg into each hole.
6. Cover the pan with a lid and cook for about 5 minutes or until the eggs look set.
7. Garnish with fresh parsley and serve with crumbled feta on top.

3. Granola

Low Calorie Granola is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [’16’, ’16 1/4 cup servings (approximately)’]

Low Calorie Granola: 5 mins of prep for the best low carb, low sugar, low fat granola! Crispy, crunchy and perfectly sweet. Only 74 calories, 3.6g of sugar and 7g carbs per serving.

Ingredients

• 1 ½ cups brown rice crisp cereal
• 1/3 cup almonds (roughly chopped)
• ½ cup unsweetened coconut chips
• ½ cup almond flour*
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt (optional)
• ¼ cup pure maple syrup

Instructions

1. Preheat oven to 325°F. Line a large baking sheet with parchment paper or greased foil. Set aside for later.
2. Add all ingredients to a large bowl. Using a rubber spatula, fold until clusters form and mixture is well mixed.
3. Pour onto the prepared baking sheet. Using the rubber spatula, gently nudge granola into an even layer, making sure to keep clusters intact. Create empty pockets at regular intervals to let air through to crisp up the granola.
4. Bake for 15-20 minutes—until granola clusters are just solid enough to flip. Using a heatproof spatula, gently flip granola, making sure to keep clusters intact. Bake for an additional 5-10 minutes, until edges are a deep golden brown and granola is just slightly soft. Mine took a total of 25 minutes. Granola will crisp up while cooling.
5. Place baking sheet on a cooling rack. Allow low calorie granola to cool for about 30 minutes, or until completely cooled. Enjoy! Storing instructions below.
6. ★ Last Step: If you made this recipe, leave a comment and review. It truly helps our small business keep running and it helps readers like you!

4. Breakfast Egg Bake

Breakfast Egg Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 large eggs
• 1 cup milk
• 1 cup diced cooked ham or sausage
• 1 cup shredded cheddar cheese
• 1 cup chopped spinach
• 1/2 cup diced bell pepper
• 1/2 cup diced onion
• Salt and pepper to taste
• Cooking spray or butter for greasing

Instructions

1. 1. Preheat oven to 375 F and grease a baking dish.
2. 2. In a bowl, whisk eggs with milk, salt, and pepper.
3. 3. Layer ham, spinach, bell pepper, and onion in the dish; pour the egg mixture over.
4. 4. Sprinkle cheese on top.
5. 5. Bake 25–30 minutes, until the center is set and the top is lightly golden.
6. 6. Let stand 5 minutes before slicing.

5. Acai Bowl

Acai Bowl Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘2’, ‘2 servings’]

Ready in just a few minutes, this Acai Bowl Recipe is filled with acai berry puree, fruit, and all your favorite toppings. Learn how easy it is to make your very own Acai Bowl right from home and enjoy this powerhouse of fiber, antioxidants, and healthy fats anytime you want for a fraction of the cost!

Ingredients

• 1 banana (sliced and frozen)
• 1/2 cup blueberries (frozen)
• 1/2 cup strawberries (frozen)
• 3/4 cup milk or juice (use your favorite milk (dairy milk, soy, almond, etc) or juice (apple or grape))
• 1/2 cup plain yogurt ((substitute with milk or juice if desired))
• 200 grams (2 packets) frozen acai puree (broken into pieces)
• assorted toppings (nuts, seeds, fresh fruit, granola, coconut, etc.)

Instructions

1. Freeze your fruit. Slice your banana and transfer it to a small baking sheet or plate lined with parchment paper. To the same plate, add the blueberries and strawberries (store-bought frozen fruit will work just as well). Transfer tray or plate to the freezer and allow fruit to freeze completely.
2. Blend. Once frozen, add the milk and yogurt to the bowl of a large, high-speed blender with a tamper (see notes). Add the frozen blueberries, strawberries, banana, and broken up acai. With the blender on low, use the tamper to push the frozen fruit down, mixing around as much as possible. Continue to blend on low until smooth, only adding additional liquid when needed.
3. Assemble. Divide the smoothie into two bowls and top with all your favorite toppings. Popular additions include sliced banana, nuts, seeds, granola, and berries. Best enjoyed immediately.

6. Baked Eggs with Spinach

Baked Eggs with Spinach is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT22M · Total: PT37M · Yield: [‘4’, ‘4 egg slices’]

This spinach egg bake is creamy, buttery, and a little spiced. A yummy low carb, low calorie, high protein, vegetarian, gluten-free, and Whole30 breakfast.

Ingredients

• 3 tbsp olive oil
• 1/2 white onion (chopped)
• 10 cups spinach (10 oz / 300g)
• 1 tsp lemon juice (freshly squeezed)
• a pinch of sea salt
• 4 large eggs
• 2/3 cup plain Greek yogurt
• 1 garlic clove (minced)
• a pinch of sea salt
• 1 tbsp butter
• 1/4 tsp crushed red pepper flakes
• a pinch of paprika
• 1 tbsp fresh parsley (chopped)

Instructions

1. Preheat the oven to 300F
2. Add 3 tbsp of olive oil to a pan over medium heat.
3. Add onion, reduce the heat and cook until the onion is soft.
4. Add spinach, lemon juice, and a pinch of salt. Increase the heat to medium-high and cook for 4-5 minutes. Continuously stir during this time.
5. Now, transfer cooked spinach to a baking dish leaving behind all the excess liquid.
6. Make 4 indentations and break an egg into each hollow.
7. Pop in the oven and bake for 10-15 minutes or until the eggs are cooked to your liking.
8. Garlic Yoghurt
9. While baking the eggs, mix yogurt, minced garlic with a bit of salt in a bowl.
10. Spiced Butter
11. Melt butter in a small saucepan over low heat. Add crushed red pepper flakes, paprika and cook for 1-2 minutes until the butter starts to foam. Add chopped parsley and cook for another 30 seconds.
12. Once eggs are cooked, drizzle the butter sauce all over the baking dish. Serve with a spoonful of garlic yogurt.

7. Strawberry Chia Pudding

Strawberry Chia Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT255M · Yield: [‘2’, ‘2 glasses’]

This refreshing strawberry chia pudding is a yummy, light breakfast or dessert recipe. It’s gluten-free, dairy-free, and vegan.

Ingredients

• 1 cup oat milk
• 1 tsp vanilla extract
• 1/4 cup chia seeds
• 1 tbsp maple syrup
• 1 cup strawberries
• 2 tbsp water
• Strawberry slices

Instructions

1. Mix oat milk, vanilla extract, chia seeds, and maple syrup. Cover the bowl in refrigerate for at least 4 hours or overnight.
2. Blend strawberries with water in a blender. Divide them into 2 cups/glasses.
3. Top the strawberry blend with the chia pudding out of the refrigerator.
4. Add a few strawberry slices on top.

8. Egg Muffin Cups

Egg Muffin Cups with Veggies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’, ‘6 muffins’]

These savory egg muffin cups are flavorful, delicious, and nutritious. It’s a perfect quick breakfast that’s high in protein, low calorie, gluten-free and vegetarian!

Ingredients

• 1/2 tbsp olive oil
• 1 red bell pepper (chopped)
• 1 green bell pepper (chopped)
• 1 white onion (chopped)
• 1/2 cup baby spinach (chopped)
• 1/2 cup broccoli (chopped)
• 1 clove garlic (minced)
• salt and black pepper to taste
• 3 large eggs
• 3 egg whites

Instructions

1. Preheat the oven to 350F (180C). Grease the standard muffin pan with cooking spray.
2. Heat up a skillet and add olive oil. Now, add red bell pepper, green bell pepper, and white onion. Cook for 7 minutes until peppers are soft.
3. Add baby spinach, broccoli, and cook for another 2 minutes or so. Finally, add garlic and cook for another 30 seconds or so. Finally, season with salt and pepper.
4. Whisk the eggs and egg whites, and stir in the vegetables. Then pour it into a muffin pan.
5. Finally, bake for 15-20 minutes until muffins are firm to touch.

9. Crockpot Oatmeal

Crock Pot Oatmeal Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT420M · Total: PT425M · Yield: [‘8’]

Apple Cinnamon Crockpot Oatmeal is loaded is an easy breakfast loaded with apples and spice. Not just delicious, but healthier than instant!

Ingredients

• 2 apples (peeled, cored, cut into 1/2-inch pieces, about 2½ to 3 cups chopped)
• 1 cup uncooked steel-cut oats
• 1½ cups fat-free or low fat milk (or substitute non-diary alternative like almond milk)
• 1½ cups water
• 1 teaspoon ground cinnamon
• 2 tablespoons brown sugar (or substitute maple syrup or other desired sweetener)
• 1½ tablespoons butter (cut into 5-6 pieces, optional)
• 1 teaspoon vanilla
• ¼ teaspoon salt
• 1 tablespoon ground flax seed
• Optional garnishes: chopped nuts (raisins, maple syrup, additional milk or butter)

Instructions

1. Coat inside of slow cooker with cooking spray. Add all ingredients (except optional toppings) to a slow cooker. Stir and cover.
2. Cook on low for approx—7 hours (slow cooker times can vary).
3. Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in the refrigerator. Freezes well.
4. To reheat single servings: Put 1 cup cooked oatmeal in a microwave-proof bowl. Add ⅓ cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute or until hot.

10. Southwest Sweet Potato, Kale, Black Bean Skillet

Southwest Sweet Potato, Kale and Black Bean Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’]

This Southwest Sweet Potato, Kale and Black Bean Skillet is a delicious addition to your breakfast plate! Eat it on its own to keep it vegan, or build a plate with eggs, avocado and tomato. Perfect for meal prep!

Ingredients

• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon sea salt (or to taste)
• 1/2 teaspoon onion powder
• 1/2 teaspoon oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• ground black pepper (to taste)
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 4 cups grated sweet potato (about 1 large)
• 4 cups kale, torn into bite size pieces (I used green curly kale)
• 1 15oz can black beans, drained and rinsed

Instructions

1. Make the spice mix: In a small bowl, combine 1 tsp cumin, 1 tsp chili powder, 1 tsp sea salt, 1/2 tsp onion powder, 1/2 tsp oregano, 1/2 tsp smoked paprika, 1/4 tsp garlic powder and freshly ground black pepper to taste. Set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until turning translucent, about 3 minutes. Add the diced bell pepper and cook another 2 minutes, then add the minced garlic and continue to sauté for another 30 seconds, until fragrant. Add the grated sweet potato and stir to combine spreading it evenly across the skillet. Cover the skillet. After about 3 minutes, stir the sweet potato mixture and cover again to cook for another 2-3 minutes.
3. Add the spice mix and stir until it evenly covers the sweet potato. Add a splash of water if it looks like the mixture is drying out, then add the kale and black beans on top (don’t stir). Season with salt and pepper, to taste. Cover for 2-3 minutes to wilt the kale, then uncover and stir to evenly distribute the kale and beans. Serve immediately or divide among 4 glass storage containers for meal prep and refrigerate. Eat within 4 days.

11. Scrambled Eggs

Best Scrambled Eggs Recipe | How to Make scrambled eggs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘3’]

This delicious scrambled eggs recipe is made with eggs, chopped vegetables and herbs. It is tasty and quick to make. Do try this simple scrambled eggs recipe.

Ingredients

• 6 eggs
• 1 onion (finely chopped)
• 1 tomato (finely chopped)
• 4-5 garlic cloves (finely chopped)
• 1 green chilli (finely chopped)
• 1 tbsp. cilantro (finely chopped)
• 2 tsp. oil
• Salt and pepper to taste
• Serve with toasted bread

Instructions

1. Heat oil in a frying pan.
2. Add garlic, chopped onion and tomatoes along with chopped chilli and coriander leaves. Cook for a couple of minutes.
3. Now break eggs right into the pan.
4. Add salt and pepper and fold everything together to get scrambled eggs.
5. Don’t overcook it. Cook till the eggs have taken a form but still look moist.
6. Serve hot with toasted bread or plain parathas.

12. Baked Avocado Eggs

Baked Avocado Eggs Keto Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: 2

Baked avocado eggs are the perfect keto and paleo breakfast. Easy to make, packed with nutrients, they have protein, healthy fats, and are a good source of fiber, and sooo tasty. Perfect to start your day the right way!

Ingredients

• 1 large Haas avocado, ripe but firm, (not very soft)
• 2 eggs, the smaller the better
• ½ tsp kosher salt, divided
• ¼ tsp freshly ground black pepper, divided
• ¼ tsp red pepper
• 1 tbsp chopped parsley, or to taste

Instructions

1. Preheat oven to 450° F. Line a small baking dish with parchment paper. Look for a small baking dish that would allow the avocado halves to stand upright. If you don`t have a small baking dish you can use a toothpick to make your avocados stand upright.
2. Cut the avocado in half lengthwise and remove the pit. Using a spoon, scoop out a little of the flesh of each avocado half – you want it to be large enough to accommodate a medium egg.
3. Season the avocado halves with half of the kosher salt and black pepper, and place them in the prepared baking dish.
4. Break each egg into a small bowl, then carefully slide the yolk, and as much as will fit from the white, into the center of each avocado half.
5. Bake until whites are set, about 15 minutes. If the egg yolks have developed a thin crust while baking, remove it carefully with a small sharp knife.
6. Season the baked avocado egg with the remaining kosher salt, freshly ground black pepper and red pepper flakes, and garnish with chopped parsley. Serve immediately.

13. Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal (Gluten-Free, Dairy-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘9’, ‘9 Servings’]

A fall infusion in your breakfast oatmeal! This nourishing breakfast will keep you satiated for hours!

Ingredients

• 2 cups rolled oats
• 1 tsp baking powder
• ¼ tsp sea salt
• 2 tsp pumpkin pie spice or ground cinnamon
• 1 15-ounce can pumpkin puree
• ⅔ cup full-fat canned coconut milk
• ⅓ cup pure maple syrup or sweetener of choice
• 2 eggs

Instructions

1. Preheat the oven to 350 degrees F and grease an 8” x 8” or 9” x 9” baking dish.
2. Add the oats, baking powder, cinnamon and sea salt to a mixing bowl.
3. In a separate mixing bowl, whisk together the pumpkin puree, coconut milk, eggs, and pure maple syrup until well combined.
4. Pour the wet mixture into the bowl with the dry mixture and stir well.
5. Transfer the pumpkin oatmeal mixture to the prepared baking pan. Top with any desired ingredients (I do about ¼ cup unsweetened shredded coconut) and bake for 35 to 45 minutes, or until the baked oatmeal is golden-brown around the edges and set up in the center.
6. Allow the pumpkin baked oatmeal to cool for at least 10 minutes.
7. Slice into squares and serve. Top with any of your favorite toppings – fresh fruit, yogurt, butter, honey, nut butter, etc are all great choices.

14. Strawberries and Cream Breakfast Quinoa Bowl

Strawberry Quinoa Breakfast Bowl (Vegan + Gluten-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

This Sweet Strawberry Breakfast Quinoa Bowl Is A Hearty Breakfast That’s Full Of Flavor & A Good Source Of Protein. Made With Only 5 Ingredients! A Wholesome Protein Rich Vegan, Dairy-Free & No Added Sugar Breakfast.

Ingredients

• 1 1/2 cup Dairy-free milk – we use oat milk or almond milk
• 1/2 cup Water
• 3/4 cup Quinoa
• 2 tablespoons Strawberry jam – we make an easy homemade microwave jam but you can used store-bought too
• 1/2 teaspoon Vanilla extract
• 1/4 teaspoon Salt

Instructions

1. Pour the quinoa into a fine mesh colander and rinse under running water for around 30 seconds. Drain well. This step removes any bitterness on the outside of the quinoa caused by naturally occurring saponins
2. Combine the rinsed quinoa and 1 1/2 cup milk, 1/2 cup water, 2 tablespoons of strawberry jam, 1/2 teaspoon vanilla extract and pinch of salt in a saucepan.
3. Bring the mixture to a boil over medium-high heat about 3 minutes, then decrease the heat to low for a gentle simmer.
4. Cover and cook for 15 to 20 minutes until the quinoa has absorbed all of the liquid
5. Remove the pot from heat and let stand for 5 more minutes, covered. Add topping and serve.

15. Almond Flour Scones

Almond Flour Scones is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘8’, ‘8 scones’]

These Almond Flour Scones are perfect as a low-carb breakfast and delicious with sugar-free jam and whipped cream. Bonus, this scone recipe is also gluten-free, paleo-friendly.

Ingredients

• 2 1/4 cups Almond Flour (scooped, packed, swept)
• 3 tablespoons Granulated Sweetener (I used erythritol)
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 3 tablespoons Melted Butter (or melted coconut oil if dairy-free)
• 1 tablespoon Unsweetened Almond Milk
• 1 large Egg
• 1 teaspoon Vanilla Extract
• 1 tablespoon Melted Butter (or almond milk if dairy-free)

Instructions

1. Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper. Slightly oil the paper. Set aside.
2. In a large bowl, whisk almond flour, sweetener, baking powder, and salt.
3. In another bowl, beat egg with melted butter or melted coconut oil, almond milk, and vanilla extract. Make sure all ingredients are roughly at room temperature for best results.
4. Combine the liquid ingredients with the dry ingredients until a thick scone batter forms – you should be able to shape a ball with it, as seen in the pictures above.
5. Place the batter in the center of the prepared sheet and flatten with slightly oiled hands (no need for a rolling pin), or place another piece of parchment paper on top of the dough ball to flatten into a 1-inch thick disc (2.5 cm).
6. Use a long sharp knife or pizza cutter to cut the disc into 8 wedges and spread the wedges slightly to make sure they don’t stick to each other and bake well on the sides.
7. Brush some melted butter or almond milk on top of the wedges and press a few sliced almonds to decorate.
8. Bake the scones on the center rack of the oven for about 20 minutes at 350°F (180°C) until the top is just golden brown. Don’t over-bake, or the center gets very hard and crunchy.
9. Slide a flat spatula under the baked scones to gently transfer onto a cooling rack without breaking.
10. Cool down on a wire rack for at least 1 hour. They firm up with time, so be patient.
11. Serve with a drizzle of powdered sweetener combined with almond milk. I combined 3 tablespoons of sugar-free powdered erythritol with 2 teaspoons of almond milk.

16. Whole Wheat Blueberry Muffins

Blueberry Olive Oil Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’12’]

You just need 25 minutes to make these Blueberry Muffins with Olive Oil! They’re so tender and delicious.

Ingredients

• 1/2 cup low-fat buttermilk ((or 1/2 cup low-fat milk plus 1/2 tablespoon of white vinegar or lemon juice))
• 1 egg
• 1/2 cup honey or pure maple syrup
• 1/4 cup olive oil (not extra virgin) ((or canola oil, or melt 4 tablespoons of coconut oil))
• 1 teaspoon vanilla extract ((or lemon extract))
• 1 1/2 cups all-purpose flour or white whole wheat flour ((or a 50-50 combination))
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 2 cups blueberries ((fresh or frozen))

Instructions

1. Preheat your oven to 375 degrees F. If you don’t have buttermilk, make your own by mixing in half a tablespoon of white vinegar or lemon juice to 1/2 cup of low-fat milk and let it sit for a couple of minutes. Grease your muffin tin with cooking spray.
2. If using fresh blueberries, rinse them and remove any stems. Let them drain and pat them dry. See notes if using frozen blueberries.
3. In a medium bowl, add your wet ingredients (buttermilk, egg, honey/maple syrup, oil, extract). Stir gently to mix. Add in the flour, baking powder, baking soda and salt. Gently stir with a spoon, just until mixed. It shouldn’t be completely smooth, or you will have tough muffins. Gently stir in the blueberries.
4. Using a scoop or spoon, fill the muffin cups about 2/3 full, until you have used all of the batter. Bake for 15-20 minutes, until the tops are browned and a cake tester or toothpick comes out clean when inserted in the center of a muffin. (Check after 15 minutes so as not to overbake them.)
5. Let the muffins rest for 10 minutes in the pan before transferring them to a wire rack to finish cooling. The easiest way to remove them from the tin is to run a butter knife around the edges of each muffin and use the knife to gently pry each muffin out. Store leftover muffins in a plastic container at room temperature for three days, or freeze extra muffins the day they are made.

17. Orange Smoothie

10 Low-Calorie Smoothies Under 250 Calories is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘1’, ‘1 smoothie’]

Counting your calories and need a low-calorie smoothie to aid weight loss and a healthy diet. These nutritious smoothies are refreshing and super easy to make.

Ingredients

• Multiple Vegetables/Fruit/Berries
• Greens
• Plant-based milk
• Maple syrup/Honey
• Spices
• Ice cubes

Instructions

1. Add in all the ingredients into the blender.
2. If none of the ingredients is frozen, finish up with ice cubes.
3. Pulse to make the smoothie.

18. Apple Kiwi Smoothie

10 Low-Calorie Smoothies Under 250 Calories is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘1’, ‘1 smoothie’]

Counting your calories and need a low-calorie smoothie to aid weight loss and a healthy diet. These nutritious smoothies are refreshing and super easy to make.

Ingredients

• Multiple Vegetables/Fruit/Berries
• Greens
• Plant-based milk
• Maple syrup/Honey
• Spices
• Ice cubes

Instructions

1. Add in all the ingredients into the blender.
2. If none of the ingredients is frozen, finish up with ice cubes.
3. Pulse to make the smoothie.

19. Sous Vide Egg Bites

Slow Cooker Egg Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT120M · Total: PT130M · Yield: [‘8’, ‘8 Servings’]

These Slow Cooker Egg Bites are made with whole eggs, Greek yogurt, cream, bacon, cheese, and green onions for a creamy, protein-packed breakfast. Cooking them in individual mason jars in a gentle water bath creates a tender, sous vide-inspired texture that’s perfect for meal prep.

Ingredients

• 18 Eggs
• 3/4 cup Plain Greek Yogurt (or blended cottage cheese)
• 3/4 cup Heavy Cream (do not substitute )
• 1 cup Shredded Cheese (cheddar, gruyere, etc. )
• 8 slices Bacon (cooked and diced )
• 4 Green Onions (thinly diced )
• 1 tsp Kosher Salt
• 1 tsp Black Pepper
• Nonstick Cooking Spray

Instructions

1. Prepare the jars: Lightly coat the inside of eight 8-ounce wide-mouth mason jars with nonstick cooking spray.
2. Prepare the fillings: Finely chop the cooked bacon and slice the green onions. Divide the bacon, cheese, and green onions into two portions, reserving a small amount for garnishing the tops.
3. Blend the eggs: Add the eggs, Greek yogurt, heavy cream, salt, and black pepper to a blender. Blend for 20–30 seconds, or until completely smooth.
4. Fill the jars: Divide half of the bacon, cheese, and green onions among the jars. Pour in enough egg mixture to fill each jar approximately halfway. Add the second layer of bacon, cheese, and green onions.
5. Finish filling: Pour additional egg mixture into each jar until it reaches approximately the 6-ounce level, leaving headspace at the top. Gently run a butter knife or skewer through each jar once or twice to distribute the fillings. Top with the reserved bacon, cheese, and green onion.
6. Add the lids: Place the lids on the jars and screw on the rings until fingertip-tight. Do not overtighten.
7. Prepare the water bath: Arrange all eight jars upright inside the slow cooker while it is still turned OFF. Carefully pour hot tap water around the jars until the water reaches approximately the same height as the egg mixture inside the jars.
8. Slow cook: Cover and cook on HIGH for 1 1/2–2 hours, or until the centers are just set. Begin checking around 90 minutes because individual slow cookers vary.
9. Check for doneness: Insert an instant-read thermometer into the center of one egg bite. The eggs are ready when they reach 160°F. Avoid substantially overcooking them or they can become firm and rubbery.
10. Remove: Carefully remove the jars from the hot water using a jar lifter or tongs. Let them cool for 5–10 minutes before opening and serving.

20. Pumpkin Pancakes

Healthy Pumpkin Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘6’]

Looking for a healthy keto pancake recipe? Need a keto breakfast that won’t set your diet off track? These delicious pumpkin spice pancakes are keto and paleo friendly. With one small change, these pancakes are only 1 Weight Watcher point.

Ingredients

• 6 large large eggs
• 2/3 cup pure pumpkin puree
• 2 Tablespoons honey
• ½ cups almond flour
• ½ cups coconut flour
• 1½ teaspoon baking powder
• 1 Tablespoon pumpkin pie spice
• 1/8 teaspoon salt
• cooking spray

Instructions

1. In a large mixing bowl, whisk the eggs, pumpkin puree, and honey until thoroughly combined.
2. In a separate bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
3. Add the dry ingredients to the bowl with the egg mixture and gently fold the two together until blended.
4. Use cooking spray and spray the pan. Once hot, spoon 2-3 tablespoons per pancake and cook for 3 minutes on the first side, then flip and cook for another 2-3 minutes on the other side. Repeat this process with the remaining batter.
5. To serve, stack 2-3 pancakes per serving and top with chopped pecans, and a drizzle of sugar free maple syrup, if desired. Enjoy!

21. Oatmeal with Mango, Coconut, and Date Syrup

Mango Coconut Oatmeal with Date Syrup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT5M · Total: PT5M · Yield: [‘1’, ‘1 person’]

Mango coconut oatmeal with toasted coconut and date syrup. A warm 5-minute breakfast bowl with sweet, sunny flavor.

Ingredients

• ¾ cups water
• ⅓ cup oatmeal
• ½ mango
• 1 tablespoon shredded coconut
• 1 tablespoon date syrup

Instructions

1. Pour the water into a small saucepan and bring to a boil.
2. Stir in the oatmeal and cook for 1 minute.
3. Turn off the heat. Let the oatmeal sit for a few minutes if you want a creamier texture.
4. Peel the mango and cut it into cubes. Toast the shredded coconut briefly in a dry skillet until lightly golden.
5. Spoon the oatmeal into a bowl. Top with mango and toasted coconut.
6. Drizzle with date syrup and serve right away.

22. Spicy Mushroom Wrap

Spicy Mushroom Wrap for Breakfast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘6’, ‘6 wraps’]

This mushroom wrap is spicy, creamy, and extra easy to make. A lovely wrap for a vegetarian and low-calorie diet.

Ingredients

• 2 tbsp olive oil
• 14 oz baby button mushrooms (400g (sliced))
• 2 garlic cloves (minced)
• 1 medium red onion (sliced)
• salt and black pepper (to taste)
• 5 oz greek yogurt
• 1 garlic clove (minced)
• 1/2 tsp Chilli flakes
• 1/2 tsp dried thyme
• 6 Wholemeal Weight Watcher tortilla wraps
• 1 cup baby spinach
• 2 medium tomatoes (sliced)
• 1 chilli (sliced)

Instructions

1. Add 2 tbsp of olive oil to the skillet and heat it over medium heat.
2. Add in mushrooms, garlic mince, and red onion. Continuously mix and saute for around 10 minutes.
3. Once mushrooms are fully cooked (browned around the edges), add salt and black pepper. Remove from heat.
4. In a bowl, mix greek yogurt, minced garlic, chili flakes, and dried thyme.
5. Spread the tortilla wraps. Cover with baby spinach to the right of the center, top with slices of tomatoes and chili. Pour over the mushroom mixture and top it all up with a spicy yogurt dip.
6. Gently roll up the wrap and cut it in a half before serving.

23. Zucchini Egg Bake

Easy Healthy Make Ahead Zucchini Egg Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

This Healthy Easy Zucchini Egg Bake recipe is made with 3 ingredients, can be customized to your liking, reheats well, and is a great option to prep ahead. Egg bake casserole is the perfect option for a breakfast or brunch get-together.

Ingredients

• 3 cups grated zucchini ((1 medium zucchini))
• 1 medium onion (chopped or grated)
• 1/2 teaspoon salt
• 8 eggs

Instructions

1. In a 10-inch cast iron skillet, saute the zucchini and onion together with the salt until all of the liquid that the vegetables have released is cooked off. You can cook them over medium heat and let it steam off gently or you can cook it over medium high to cook it off more quickly. If you are cooking it at a higher temperature, you might need to add a little oil to prevent sticking. It just depends on how much time you have really.
2. Preheat your oven to 350 degrees.
3. In a medium bowl whisk together the eggs. Remove the skillet from the heat. Spread the cooked veggies out evenly in the skillet. Pour the eggs over the top and stick the whole pan in the hot oven.
4. Cook until the eggs no longer jiggle in the middle, about 15 to 20 minutes.
5. Remove from the oven and let cool slightly before slicing into 4 pieces. Store leftovers in an airtight container in the fridge and reheat before eating.

24. Avocado Wrap

Avocado Wrap with Cucumbers (Low Calorie, Vegetarian) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘5’, ‘5 wraps’]

These avocado wraps are fresh, crisp, and herby. An easy quick lunch anyone can make. They’re low-calorie and vegetarian.

Ingredients

• 2 tbsp plain Greek yogurt
• 3 tbsp pesto
• 1 large English cucumber (diced)
• 1 tbsp fresh dill (chopped)
• 5 Weight Watcher tortillas (around 8” each)
• 2 cups mixed leaf salad
• 1 small avocado (peeled, diced)
• sea salt (to taste)

Instructions

1. Add greek yogurt, pesto, diced cucumber, and chopped dill to a bowl. Combine all the ingredients.
2. Now, divide mixed leaf salad on each tortilla, top it up with cucumber and greek yogurt mix.
3. Finally, cover with diced avocado slices and sprinkle some salt.
4. Roll up and serve.

25. Applesauce Vegan Muffins

Applesauce Vegan Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT50M · Yield: [’12’, ’12 muffins’]

Dark, moist, and scattered with raisins and fresh apple bits, these applesauce vegan muffins are perfect for breakfast or a snack. So scrumptious and easy to make, no one will ever guess they are actually healthy. Make ahead of time and freeze for quick breakfasts on the go!

Ingredients

• 2 cups whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ground allspice
• 1/2 cup brown sugar (or other granular sugar)
• 1.5 cups apple sauce ((or 15 oz))
• 1/2 cup plant milk (almond, cashew, etc)
• 1 teaspoon vanilla
• 1 teaspoon apple cider vinegar
• 1/2 cup apples (diced)
• 1/2 cup raisins
• 1/4 cup crushed walnuts (optional)

Instructions

1. Preheat the oven to 350°F. Then wash your apples and core and dice them. They can be peeled if desired, but I like to leave the peels on because they add lots of fiber and get pretty soft during the baking process. Once your apples are cored and diced, set them to the side.
2. In a large bowl, mix together all dry ingredients: flour, baking powder, baking soda, salt, cinnamon, allspice, and sugar.
3. In a medium bowl, whisk together the wet ingredients including applesauce, almond milk, vanilla, vinegar, and date paste (if using). Making your own is really easy if you want to give it a try using the recipe above.
4. Pour the well-blended wet mixture into a large bowl with the dry ingredients and stir to make a nice thick muffin batter.
5. Add the diced apples, raisins, and crushed walnuts and mix well.
6. Spoon or scoop the batter into a nonstick muffin pan. I don’t recommend paper muffin cups because they stick to the paper.
7. When I am making muffins, pancakes, or waffles, I like to use a trigger icecream scoop to portion out the batter. It makes much less of a mess and each scoopful tends to be the exact amount of batter needed.
8. Place the muffin pans in the oven and bake for 25 minutes. If you’re using a silicone nonstick pan, you’ll want to place it on a baking sheet for support.
9. Test for doneness by pushing a toothpick into the center of one of the muffins. When it comes out clean, the muffins are ready.
10. Remove from oven, allow to cool, and serve.

26. Matcha Pancakes

Matcha Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘6’, ‘6 pancakes’]

These Matcha Pancakes are such a treat. Sweet, vanilla flavored, and super delicious. Easy to make with simple ingredients without refined sugars.

Ingredients

• 1 cup milk (I used oat milk)
• 1 egg
• 1 1/2 cup rolled oats
• 2 teaspoons matcha powder
• A handful of fresh spinach
• 2 tablespoons hemp seeds
• 1 teaspoon vanilla extract
• 2 tablespoons maple syrup (or honey)
• 1/2 teaspoon baking powder
• Pinch of salt

Instructions

1. Prepare and measure all the ingredients using measuring cups.
2. Take the blender and add all ingredients – wet ingredients first for easier blending.
3. Mix everything at high speed until you get a smooth texture.
4. Taste the pancake batter and add additional sweetener if you think the mixture is not sweet enough. Always add sweetener to your likings.
5. Let the batter rest for few minutes. Oats will soak some of the moisture, and pancake batter will become denser.
6. In the meantime, heat the pancake pan over medium heat and coat with coconut oil cooking spray or coconut oil using the brush.
7. For each pancake, drop 1/4 cup of batter into the pan. Cook for 1-2 minutes until pancake is lightly browned.
8. Flip the pancake carefully with a flexible silicone spatula and cook for another minute. Transfer to a plate.
9. Make sure to coat the pan before every pancake or batch of pancakes to prevent sticking.
10. Repeat the process with the remaining pancake batter.
11. Add toppings and serve.

27. Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘9’, ‘9 muffins’]

These blueberry oatmeal muffins are sweet, soft, and moist. A perfect treat for breakfast that’s gluten-free and dairy-free.

Ingredients

• 1 cup oat flour
• 3 tbsp rolled oats
• 1 cup almond flour
• 1/3 cup coconut sugar
• 1/4 tsp salt
• 3/4 tsp baking soda
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup unsweetened almond milk (or other plant-based milk)
• 1 tbsp sesame oil
• 1 tsp apple cider vinegar
• 1 cup blueberries

Instructions

1. Preheat the oven to 350F. Line your muffin tin with liners and spray inside with cooking spray, or just oil up with a silicone brush.
2. Take out a large bowl add in oat flours, rolled oats, almond flour, coconut sugar, salt, and baking soda.
3. In a separate bowl, break in eggs, vanilla extract, unsweetened almond milk, sesame oil, and apple cider vinegar. Mix together until it’s well combined.
4. Add the mixture of the dry ingredients into the wet ingredients and gently fold them in.
5. Now, gently fold in the blueberries.
6. Divide the batter and fill each muffin cup leaving some space at the top.
7. Bake in the oven for 20-25 minutes. Use a toothpick to check whether it’s fully cooked – with some crumbles still attached.
8. Let cool down before eating.

28. Baked Oatmeal with Blueberries

Baked Oatmeal with Blueberries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups rolled oats
• 2 cups milk
• 1/4 cup maple syrup or honey
• 1 large egg
• 2 tablespoons melted butter or neutral oil
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup blueberries

Instructions

1. 1. Preheat oven to 350 F and grease an 8×8-inch baking dish.
2. 2. In a large bowl, whisk together oats, baking powder, cinnamon, and salt.
3. 3. In another bowl, whisk milk, egg, maple syrup, and melted butter; combine with dry ingredients until just mixed.
4. 4. Fold in blueberries gently.
5. 5. Pour batter into the dish and bake 25–30 minutes until the top is golden and center is set.
6. 6. Allow to cool slightly before serving.

29. Healthy Oatmeal Breakfast Cookies

Low Calorie Breakfast Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’18’, ’18 cookies’]

Get your day started with Low Calorie Breakfast Cookies, a perfect combo of healthy and hearty ingredients. These are a great grab-and-go breakfast or snack, and will keep you fueled for busy days ahead.

Ingredients

• 2 1/2 cups oatmeal
• 1/2 cup all-purpose flour
• 1/2 cup peanuts (- chopped)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 teaspoon cinnamon
• 1/4 cup unsalted butter (- melted)
• 1/4 cup honey
• 1 cup cinnamon applesauce
• 3/4 cup chunky peanut butter
• 1/2 cup raspberry jam (- or any flavor)

Instructions

1. Mix the dry ingredients. Mix the oatmeal, flour, chopped peanuts, salt, cinnamon, baking soda, and baking powder.2 1/2 cups oatmeal, 1/2 cup all-purpose flour, 1/2 cup peanuts, 1/2 teaspoon kosher salt, 1 teaspoon cinnamon, 1 teaspoon baking soda, 1/2 teaspoon baking powder
2. Mix the wet ingredients. Melt the butter and peanut butter. Mix well, and then add the honey and applesauce and mix again.1/4 cup unsalted butter, 3/4 cup chunky peanut butter, 1/4 cup honey, 1 cup cinnamon applesauce
3. Combine. Pour the wet ingredients into the dry and mix until the dry is fully absorbed into the wet.
4. Form cookies. Form about 18 balls of dough and place on baking sheets. Use your thumbs to press holes in the center of the balls, careful to keep a nice firm circle around the holes. Spoon about one teaspoon of jelly into each hole.1/2 cup raspberry jam
5. Bake. Bake for approximately 15-18 minutes at 350 degrees, or until the cookies are slightly browned. Let them sit on baking sheets for 10 minutes before carefully removing to cooling racks.
6. Serve or store. These are best stored in the refrigerator. You can also freeze them for a few months (wrapped in freezer bags).

30. Chickpea Scramble Breakfast Bowl

Chickpea Scramble Breakfast Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘2’, ‘2 bowls’]

This vegan chickpea scramble is spicy and full of nutrition. A great breakfast bowl to make when you’re craving your regular scramble. It’s gluten-free, vegan and dairy-free.

Ingredients

• 1/2 cup chickpea flour
• 1/2 cup vegetable broth
• 1 tbsp olive oil
• 1/2 white onion (chopped)
• 1/2 cup mushrooms (sliced)
• 1/2 tsp turmeric
• 1 tbsp fresh parsley (finely chopped)
• Salt and pepper to taste

Instructions

1. Add chickpea flour to vegetable broth and whisk together.
2. Heat a pan to medium-high heat and add olive oil.
3. Add in the onions and sauté for about 5 minutes until they’re translucent.
4. Then add in the mushrooms and cook for another 5 minutes until the mushrooms are brown and soft.
5. Now, add turmeric, parsley into the pan and season with salt and black pepper. Stir them in.
6. Finally, pour the chickpea flour mixture into the pan. Stir with a wooden spatula. You’ll notice that it will start to form clumps, break them apart and continue mixing. Do it continuously for 5-10 minutes until the mixture is no longer wet.
7. Serve in a bowl; feel free to garnish with some fresh parsley.

31. Overnight Steel Cut Oats

Overnight Steel Cut Oats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘4’, ‘4 people’]

Steel Cut Oats you can make ahead of time. 

Ingredients

• 1 Cup steel cut oats
• 3 Cups water

Instructions

1. In a sauce pan add all ingredients.
2. Bring to a boil
3. Turn off heat
4. Put lid on top
5. Let sit overnight
6. In the morning, remove lid. Stir
7. Turn heat on low and just warm oats. (individual servings can be warmed in a microwave too)

32. Blueberry Chia Pudding

Blueberry Chia Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT20M · Total: PT140M · Yield: [‘2’, ‘2 glasses’]

This blueberry chia pudding is refreshing, yummy, sweet, and easy to make. It’s gluten-free, dairy-free and vegan.

Ingredients

• ¼ cup chia seeds
• 1 cup almond milk
• 1 tsp vanilla extract
• 2 tbsp maple syrup
• 1 ½ cup frozen blueberries
• 2 tbsp water

Instructions

1. Mix chia seeds, almond milk, vanilla extract, and maple syrup in a bowl. Cover the bowl and refrigerate it for at least 2 hours or overnight.
2. Add blueberries with water to a saucepan and heat it up on medium-high heat.
3. Cook for around 5 minutes and then mash the blueberries with a wooden spoon or spatula. Add more water if needed.
4. Reduce the heat and let the sauce simmer for 10 minutes or so. Let it cool down.
5. Separate the chia pudding into 2 cups or glasses and pour over the blueberry sauce.

33. Sausage Egg Muffins with Spinach

Recipe for Sausage Egg Muffins with Spinach is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [’12’, ’12 cups’]

These breakfast egg muffins with turkey sausage and spinach are a great way to add some extra protein to meal times. They’re an easy, healthy and portable make-ahead breakfast or snack option for those crazy busy days. Best healthy breakfast muffins ever! {paleo, gluten-free & low carb}

Ingredients

• 8 turkey breakfast sausages (casing removed)
• 6 eggs
• 3/4 cup egg whites
• 6 frozen cubes of spinach (thawed and drained of excess water (or 1/2 cup cooked and chopped fresh baby spinach))
• 1 teaspoon onion powder
• 2 teaspoons hot sauce
• 1/4 teaspoon each salt and pepper

Instructions

1. Preheat oven to 375 degrees F. Grease a muffin tin or use twelve silicone baking cups.
2. Remove the casing from the turkey sausages. Once the casing has been removed, cook up the sausage in a frying pan over medium-high heat for about 5 minutes or until lightly browned, breaking it up with a spoon until it turns into bite-sized chunks.
3. Next, mix up the eggs, egg whites, spinach, onion powder, hot sauce, salt and pepper in a medium-sized bowl until combined.
4. Divide the egg mixture among twelve muffin cups filling each cup about 3/4 of the way full.
5. Next, equally divide the turkey sausage among the egg mixture in the twelve cups. You may wish to press it down slightly so that some of the sausage makes it’s way to the bottom of the egg mixture in each cup.
6. Place in the oven and bake for 25-28 minutes or until egg is cooked through and no longer runny. Allow to cool several minutes before removing from muffin tin. Serve warm or store in the fridge or freezer for later.

34. Instant Pot Breakfast Casserole

Instant Pot Breakfast Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘6’]

You’ll love this easy Breakfast treat. It is low carb, requires no effort and packed full of everyday ingredients

Ingredients

• 6 eggs
• ½ cup (120 ml) milk
• ½ dried oregano
• ½ teaspoon ground paprika
• Salt
• 1 cups (150g) cauliflower florets (uncooked but cut up small)
• 1 red bell pepper (deseeded and finely chopped)
• 2 spring onions (scallions)
• 1 cup (100g) diced cooked bacon
• 1 cup (125g) grated cheddar cheese

Instructions

1. Mix together the eggs, milk, oregano, paprika and salt in a bowl.
2. Lightly oil the cake pan and then layer the ingredients starting with the cauliflowers, red pepper, spring onions, bacon and cheddar cheese.
3. Pour on the egg mixture, wrap the cake pan in aluminium foil and place cake pan on the trivet.
4. Add the water into the Instant Pot insert and add in the trivet.
5. Lock the lid, set to sealing, select pressure cook (or manual) on high pressure and set time for 20 minutess.
6. Let cook until done, natural pressure release for 10 minutes, then do a quick pressure release.
7. Remove pan from Instant Pot, remove the foil and let cool in the pan for 10 minutes. Then carefully invert, transfer to a wire cooling rack and let cool.

35. Sweet Potato Mushroom Skillet

Sweet Potato Mushroom Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 medium sweet potatoes, diced into 1/2-inch pieces
• 8 oz mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1/4 cup vegetable broth or water (optional)
• Optional: chopped parsley for garnish

Instructions

1. 1. In a large skillet, heat olive oil over medium heat.
2. 2. Add diced sweet potatoes and cook 6–8 minutes, stirring occasionally, until they begin to soften.
3. 3. Add onion and mushrooms; cook until they release their moisture and brown slightly.
4. 4. Add garlic and cook 1 minute more.
5. 5. Stir in paprika and cumin; season with salt and pepper.
6. 6. If the pan looks dry, add the broth and simmer a few minutes until potatoes are tender.
7. 7. Taste and adjust seasoning before serving.

36. Quinoa Breakfast Bowl

Quinoa Breakfast Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

Ever had quinoa for breakfast? Creamy with sweet toppings. This high protein vegan breakfast Quinoa Breakfast Bowlis great for a busy week on the go.

Ingredients

• 1 cup Quinoa (Wash quinoa in a few changes of water. Rinse and drain well)
• 1 cup Water
• 1 cup Almond Milk
• 1/2 teaspoon Salt

Instructions

1. Rinse 1 cup of quinoa in a fine mesh colander (note rinsing will wash away the bitter coating of the quinoa seed, wash quinoa in a few changes of water) Rinse and drain well.
2. In a medium pot over medium heat, add quinoa to 2 cups of liquid and 1/2 teaspoon salt.
3. Bring to boil, cover, reduce heat to low and simmer 15 minutes until tender.
4. Let sit for 5 minutes.
5. See suggestions below to assembly the perfect Quinoa Breakfast bowl and enjoy!

37. Apple Cinnamon Granola

Apple Cinnamon Granola is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [’12’, ’12 servings’]

This Apple Cinnamon Granola is the perfect healthy breakfast! It’s sweet and loaded with seasonal flavors, packed with crunchy walnuts and sweet apples. It’s made with simple wholesome ingredients and without refined sugar.

Ingredients

• 2 cups rolled oats
• 1/2 cup hemp seeds
• 1 1/2 teaspoons Ceylon cinnamon
• 1/4 teaspoon nutmeg
• Pinch of salt
• 1 tablespoon coconut sugar (optional)
• 1/2 cup chopped walnuts
• 1/4 cup coconut oil (melted)
• 1/4 cup honey (or maple syrup)
• 1 teaspoon vanilla extra
• 1/2 cup chopped dried apples (apple chips)
• 1/2 cup dried fruits (I used cranberries and goji berries)

Instructions

1. Start with preparing and measuring all the ingredients. Use measuring cups. Melt coconut oil and leave it to cool at room temperature. Chop apple chips into small peices. Roughly chop the walnuts.
2. Preheat the oven to 325F/170C. Line a baking sheet with parchment paper. Set aside.
3. Place oats, hemp seeds, cinnamon, nutmeg, coconut sugar (if using) and pinch of salt in a large mixing bowl. Mix everything with a spoon or spatula.
4. In another bowl, mix honey with coconut oil and vanilla until you get nice sticky mixture. Use the whisk.
5. Pour the wet mixture over the dry ingredients. Mix with a spatula until all of the dry ingredients are coated in the wet mixture.
6. Mix in chopped walnuts.
7. Spread granola onto the prepared baking sheet and flatten it into one layer.
8. Bake for 10 minutes and then stir granola to make sure everything bakes evenly.
9. Continue baking for another 10 minutes until granola is a nice golden. Watch not to over-bake and burn the granola.
10. Take granola out of the oven and mix in dried fruits and chopped dried apples.
11. Leave granola on the baking sheet to cool completely, for about 30 minutes. DO NOT STIR granola or you’ll break clusters.
12. Store granola in an airtight glass container.

38. Vanilla Green Protein Smoothie

Vanilla Green Protein Smoothie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘1’, ‘1 3/4 cup’]

This vanilla green protein smoothie with spinach and whey protein powder takes 5 minutes to make! Serve it for a quick snack after exercise or breakfast.

Ingredients

• 1 small ripe banana, peeled and broken in half
• 1 cup unsweetened almond milk
• 1 cup fresh baby spinach
• 1 serving vanilla protein powder (1/2 to 1 scoop)
• 1/2 cup ice

Instructions

1. Combine all ingredients in blender. Puree and pulse on high to combine for 10 to 15 seconds until all ingredients are roughly chopped. Puree continuously on high until completely smooth and the spinach is completely pureed, 40 to 45 seconds. Serve immediately.

39. Chocolate Chia Pudding

Chocolate Chia Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1/2 cup chia seeds
• 2 cups milk (dairy or non-dairy)
• 1/4 cup unsweetened cocoa powder
• 2–3 tablespoons maple syrup or honey
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. 1. In a medium bowl, whisk cocoa powder with a small amount of milk to form a smooth paste.
2. 2. Stir in the remaining milk, chia seeds, maple syrup, vanilla, and salt.
3. 3. Cover and refrigerate at least 2 hours, preferably overnight, stirring once halfway through.
4. 4. Divide into four portions and serve with your favorite toppings.

40. Feta and Asparagus Frittata

Feta and Asparagus Frittata is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 large eggs
• 1/4 cup milk
• 1 cup asparagus spears, cut into 1-inch pieces
• 1 cup feta cheese, crumbled
• 1 small onion, thinly sliced
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1 tablespoon chopped fresh dill (optional)

Instructions

1. Preheat oven to 375°F (190°C) and heat a skillet suitable for oven use.
2. In a bowl, whisk together eggs, milk, salt, and pepper.
3. Sauté onion in olive oil until translucent, then add asparagus and cook until just tender.
4. Stir in feta cheese and dill (if using).
5. Pour the egg mixture over the vegetables and feta in the skillet; cook on the stove for 2–3 minutes until the edges start to set.
6. Transfer the skillet to the oven and bake 12–15 minutes, or until the center is set and the top is lightly golden.
7. Let rest 5 minutes, slice into wedges, and serve.

41. Blueberry Smoothie

Low FODMAP Blueberry Smoothie (Whole30, Paleo) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘1’, ‘1 serving’]

This Low FODMAP Blueberry Smoothie is so thick, creamy and delicious! It is made with only 4 wholesome ingredients. This Paleo and dairy free smoothie is naturally sweet and great for breakfast, a snack or dessert!

Ingredients

• ½ cup frozen blueberries
• ½ cup blackberries
• 1 tbsp almond butter
• ½ cup almond milk

Instructions

1. First, add all ingredients to a blender.
2. Blend on high until smooth and creamy.
3. Finally, pour into a glass and enjoy! Garnish with extra berries if desired.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.