31 High-Calorie Breakfast Ideas

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. Keto Breakfast Burrito

Keto Breakfast Burrito – The Best Keto Burrito 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: 1

This low carb keto breakfast burrito is delicious, easy to make, and just may become on of your go to keto breakfast ideas! It pairs all the best keto ingredients – pork sausage,bacon, two types of cheese and eggs into one amazing burrito recipe.

Ingredients

• 1 ½ cup shredded mozzarella cheese (shred your own, don’t be lazy)
• 2 large eggs
• ¼ cup grated cheddar cheese
• Salt, to taste
• 3 bacon slices
• 4oz. pork sausage, casing removed

Instructions

1. Gather all of your ingredients in one place.
2. Place the 3 slices of bacon in a large skillet and cook until they’re crispy. Then place the bacon on a paper towel to drain out the excess oil.
3. Next, beat eggs with salt in a bowl and fold in the cheddar cheese.
4. Then cook the eggs over medium heat, in the same skillet where you cooked the bacon for 30 seconds. Begin to scramble and cook for 1 minute. Once the eggs are cooked, place them aside.
5. Then, cook the pork sausage in a skillet, with a splash of olive oil, until nicely browned and place this aside as well.
6. Once the filing is prepared, you will need to make the cheese tortillas. You’ll need a clean skillet to make the tortilla for this easy keto burrito.
7. Set the skillet over medium heat. Sprinkle mozzarella in an even layer over the skillet, making sure the bottom is covered evenly.
8. Cook the tortilla for 2 minutes or until the edges are nicely golden-brown and you can lift it without a problem. Now that everything is cooked, it’s time to put the burrito together.
9. Transfer the cheese tortilla onto a plate. Then top with sausage, eggs, and bacon.
10. Lastly fold over the sides and roll until the burrito filling is secure.

2. Savory Breakfast Bowl

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

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

This savory breakfast bowl recipe is not only easy to make, but also versatile. Add, omit or substitute anything you want!

Ingredients

• 1.5 tablespoons olive oil ((see note 1))
• 6 cherry tomatoes ((see note 2))
• baby spinach leaves ((handful, fresh))
• salt (to taste)
• black pepper (to taste)
• 1 cup quinoa ((cooked, see note 3))
• 1 hard-boiled egg ((see note 4))
• 1 avocado ((small, ripe, thinly sliced))
• ¼ cup cottage cheese
• black sesame seeds ((optional))

Instructions

1. In a skillet (frying pan), heat up olive oil. Add cherry tomatoes, spinach and season these with salt and black pepper. Saute until the spinach is wilted and cherry tomatoes are slightly cooked, for about 2 minutes.
2. Meanwhile, get a breakfast bowl. Add in cooked quinoa (seasoned with salt), hard-boiled egg, sliced avocado and cottage cheese. When the spinach and cherry tomatoes are ready, add these to the bowl and drizzle everything with olive oil and sprinkle with sesame seeds (optional).
3. Enjoy!

3. Keto Egg Casserole with Bacon and Broccoli

Keto Egg Casserole with Bacon and Broccoli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT65M · Total: PT90M · Yield: [‘6’, ‘6 slices’]

Nothing better than starting your day with a keto egg casserole! This casserole is full of flavors, savory, filling, and delicious. The casserole is gluten-free and keto-friendly.

Ingredients

• 8 oz bacon (225g)
• 6 cups broccoli florets
• 1 cup cheddar (shredded)
• 10 eggs
• 1/2 cup heavy whipping cream
• 1 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp thyme
• 1/2 tsp oregano

Instructions

1. Preheat the oven to 375F.
2. Lay your baking tray with bacon and lay the bacon slices flat on it. Bake in the oven for 18-20 minutes until the bacon is crispy and fully cooked.
3. Remove from the oven and lay your bacon slice on paper towels to remove the fat. Once it’s cooled down, pulse the bacon through a food processor until it’s broken into bits.
4. Decrease the oven’s temperature to 350 F.
5. Pulse broccoli florets in a food processor until rice-like texture. Then, steam the broccoli for 10-12 minutes.
6. Now oil the baking dish either with olive oil or cooking spray.
7. Spread the broccoli rice into the dish. Make sure you do it evenly.
8. Sprinkle over 1/2 cup of cheddar cheese.
9. Now whisk the eggs, add in heavy cream, salt, black pepper, onion, garlic powder, thyme, and oregano. Give it a good mix.
10. Pour the egg mixture over the broccoli, evenly covering the whole dish.
11. Cover the casserole with processed bacon.
12. Bake the egg casserole in the oven for 45 minutes until it is lightly browned and fully cooked in the middle.

4. Honey Pecan Granola

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

Ingredients

• 2 cups old-fashioned rolled oats
• 1 cup pecans, roughly chopped
• 1/4 cup honey
• 2 tablespoons coconut oil, melted
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• Optional: 1/4 cup dried fruit (raisins, cranberries, etc.)

Instructions

1. 1. Preheat oven to 300°F (150°C) and line a sheet tray with parchment.
2. 2. In a bowl, mix oats, pecans, and salt.
3. 3. Warm honey with coconut oil until runny; stir in vanilla.
4. 4. Pour warm mixture over the oats and toss to coat.
5. 5. Spread the mixture on the tray in a thin, even layer and bake 15 minutes; remove, stir, then bake 8–12 minutes more until golden.
6. 6. Let cool completely; stir in dried fruit if using.

5. Savory Breakfast Salad

Savory Breakfast Salad (20 minutes!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘2’]

A savory-sweet breakfast salad with tons of super foods and a simple lemon vinaigrette. Just 20 minutes and 10 ingredients required. So healthy and flavorful, and perfect for spring and summer!

Ingredients

• 2 small sweet potato ((can sub 1 large for 1 small // cut into 1/4-inch discs then halved // organic when possible))
• 1 Tbsp avocado or coconut oil ((or sub water if avoiding oil))
• 1 pinch each salt and pepper
• 4 cups mixed greens and/or endive
• 3 Tbsp lemon juice
• 1 Tbsp extra virgin olive oil ((or sub water if avoiding oil))
• 1 pinch each salt and pepper
• 1 cup blueberries ((or other seasonal fruit // organic when possible))
• 1 medium ripe avocado ((chopped))
• 4 Tbsp (60 g) hummus, divided
• 2 Tbsp hemp seeds ((optional))
• Fresh chopped parsley ((optional))

Instructions

1. Heat a larger skillet over medium heat. Once hot, add oil (or water), sweet potatoes, salt, and pepper and stir to coat. Arrange in a single layer to ensure even cooking and place a lid on top to steam.
2. Cook for 3-4 minutes. Then uncover and flip the potatoes to ensure even cooking. If browning too quickly, turn heat down to medium-low. Continue cooking until golden brown on both sides and tender – about 10-15 minutes total.
3. In the meantime, prepare dressing by adding lemon juice, olive oil, salt, and pepper to a small jar or mixing bowl and shaking or whisking to combine. Taste and adjust flavor as needed, adding more lemon for acidity, oil for creamy texture, or salt and pepper for overall flavor. Set aside.
4. To serve, divide greens between serving plates and top with roasted sweet potatoes, blueberries, avocado, hummus, hemp seeds (optional), and parsley (optional). Serve with dressing on the side.
5. Enjoy immediately. Leftovers will keep (stored separate from dressing) for 2-3 days, though best when fresh. I like storing my salad dressing at room temperature (up to 2 days).

6. Healthy Carrot Cake Smoothie

10 High Calorie Smoothies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’10’, ’10 smoothies’]

These high-calorie smoothies are refreshing, nutritious, and great for gaining weight. They are perfect for a filling meal. When you want a high calorie breakfast that’s healthy, make these smoothie recipes to build muscle!

Ingredients

• milk of choice
• yogurt
• fruits
• nuts
• protein powder
• spices
• sweetener

Instructions

1. Pop all the ingredients into a blender.
2. Add some ice if needed and blend!

7. Cinnamon Quinoa Breakfast Bowl

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

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘1’, ‘1 serving’]

This cinnamon quinoa breakfast bowl calls for almond milk, but any dairy or non-dairy milk would work equally well. For extra flavour, feel free to add additional spices such as ginger, nutmeg and cloves.

Ingredients

• 1/4 cup quinoa
• 3/4 cup almond milk
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1 pinch sea salt
• 1 banana
• 2 tablespoons almonds, roughly chopped
• 1 tablespoon shredded coconut
• 1 teaspoon maple syrup

Instructions

1. Place quinoa in a tight-weave strainer and rinse it well before cooking.
2. Add rinsed quinoa, almond milk, cinnamon, vanilla and sea salt to a small pot and bring mixture to a boil.
3. Once boiling, reduce to a low simmer and cook for 10-12 minutes until quinoa has absorbed most of the liquid, stirring frequently. If you find it dry, simply add an extra splash of almond milk to create the consistency of your choice.
4. Add cooked quinoa to a bowl, and top with sliced banana, almonds, coconut and a drizzle of maple syrup.
5. Enjoy!

8. Keto Avocado Toast

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

Ingredients

• 4 slices keto bread or cloud bread
• 2 ripe avocados
• 1 tablespoon lime juice (or lemon)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional toppings: chili flakes, microgreens, sesame seeds

Instructions

1. 1. Toast the bread or cloud bread until golden.
2. 2. Mash the avocados with lime juice, salt, and pepper until creamy but still chunky.
3. 3. Spread avocado on each slice and add optional toppings as desired.

9. Whole30 Hash Brown & Sausage Breakfast Casserole

Hashbrown Breakfast Casserole with Eggs and Sausage (Whole30, Dairy Free, Gluten Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘8’, ‘8 servings’]

Filling and flavorful, this hashbrown breakfast casserole is great for breakfast, dinner, meal prep, and holidays. Naturally Whole30, paleo, low carb, dairy free, and gluten free.

Ingredients

• ¾ cup raw cashews
• 1 ¼ cups hot water (more or less as needed to fill cup)
• 1 16-ounce bag shredded hashbrowns (see Notes)
• 1 pound Whole30-compliant ground breakfast sausage
• 2 tablespoons arrowroot powder (or cassava flour, or tapioca flour)
• prepared cashew cream (made from above recipe, divided; see Notes)
• freshly cracked black pepper (to taste)
• 6 large eggs (at room temperature)
• 6-8 green onions (finely chopped, divided)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt (more or less to taste)

Instructions For the Cashew Cream (Optional, See Notes)

1. Add ¾ cup raw cashews to 2-cup measuring cup. Pour 1 ¼ cups hot water into measuring cup, filling remainder of cup and covering cashews completely.
2. Set cup aside and let cashews soak in hot water at least 15 minutes. Prepare for casserole and cook sausage while cashews soak.
3. When cashews have softened, transfer cashews and water to high-speed blender. Blend until mixture is completely smooth.

For the Breakfast Casserole

1. Preheat oven to 350° Fahrenheit. Spray baking dish with neutral cooking spray, or grease baking dish with refined coconut oil. Set baking dish aside.
2. Place 2 to 3 layers of paper towels on counter. Drain all liquid from 1 16-ounce bag shredded hashbrowns then transfer hashbrowns to paper towels. Cover hashbrowns with additional paper towels and squeeze as much liquid out of hashbrowns as possible. Repeat with fresh paper towels as needed until excess moisture has been removed. Set hashbrowns aside.
3. Add 1 pound Whole30-compliant ground breakfast sausage to large skillet and heat pan over medium-high heat. Cook sausage, stirring frequently to break into small pieces, until sausage is browned and crumbled, approximately 5 minutes.
4. If soaked cashews have not yet been blended into cashew cream, blend cashews now, then set aside.
5. Sprinkle 2 tablespoons arrowroot powder evenly over browned sausage. Stir well until sausage crumbles are fully coated in arrowroot powder.
6. Pour 1 ½ cups of prepared cashew cream into skillet and stir to incorporate. Reserve remaining cashew cream for later.
7. Cook sausage and cashew cream, stirring frequently, until mixture thickens and begins to boil, approximately 3 to 5 minutes. Sprinkle plenty of freshly cracked black pepper over mixture and stir to incorporate, then reduce heat under skillet to low and let mixture simmer.
8. While mixture simmers, add 6 large eggs, remaining cashew cream, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, and one third of chopped green onions to medium mixing bowl. Whisk well until ingredients are fully incorporate, then set bowl aside.
9. Spread hashbrowns evenly across bottom of baking dish, covering bottom completely. Sprinkle salt over hashbrowns to taste, then evenly sprinkle one third of chopped green onions over top of hashbrown layer.
10. Spread entire sausage mixture evenly over top of hashbrowns and green onions, making sure to cover hashbrowns completely.
11. Top sausage mixture with entire egg mixture, making sure to distribute egg mixture evenly across casserole dish.
12. Place baking dish in preheated oven. Bake casserole 40 to 50 minutes or until surface of casserole is firm and eggs are cooked.
13. When casserole is ready, carefully remove baking dish from oven and sprinkle remaining third of chopped green onions evenly over top of casserole. Set baking dish aside and let casserole rest 3 to 5 minutes, then cut casserole into equally-sized squares and serve warm.

10. Keto Eggs Benedict

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

Ingredients

• 4 large eggs
• 4 slices Canadian bacon or ham
• 4 cloud bread halves or keto English muffins
• Hollandaise sauce:
• 3 egg yolks
• 1/2 cup unsalted butter, melted
• 1 tablespoon lemon juice
• Pinch cayenne pepper
• Salt to taste
• Optional garnish: chopped chives

Instructions

1. 1. Poach the eggs in simmering water with a splash of vinegar for 3–4 minutes until whites are set and yolks reach desired doneness.
2. 2. Warm the Canadian bacon slices in a skillet.
3. 3. Prepare hollandaise: whisk egg yolks with lemon juice over very gentle heat (or in a double boiler), slowly whisk in melted butter until thickened; season with salt and a pinch of cayenne.
4. 4. Assemble: split cloud bread, layer with bacon, top with a poached egg, spoon hollandaise over, and garnish with chives if desired.

11. Mexican Quinoa Breakfast Bowls

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

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘2’, ‘2 Servings’]

This Mexican-inspired quinoa breakfast bowl recipe comes together in just about 10 minutes and is packed with flavorful ingredients!

Ingredients

• 2 cups cooked quinoa
• Juice & zest of 1 lime
• 1/2 cup chopped cilantro
• Salt to taste
• 1 avocado (half diced and half sliced)
• 1 to mato (diced)
• 1 cup finely chopped spinach
• 2 organic free-range eggs
• Salt & pepper to taste
• Hot sauce to taste

Instructions

1. Add the quinoa to a large bowl. Stir in lime juice, zest, cilantro and season with salt. To this mixture, add the diced avocado, tomato and spinach, gently folding it all together to ensure the avocados smooshed. Separate into two bowls and set those aside while you make the eggs.
2. Add the eggs to a small saucepan and cover completely with warm water. Bring the mixture to a boil, then reduce to rolling boil and cook for 5 minutes. Remove the eggs from the water and run under cold water until their cool to the touch. Remove the shell, then slice in half.
3. Top each bowl with an egg. Sprinkle with salt and pepper and maybe a touch of hot sauce (if you can handle the heat!) and thoroughly enjoy. Ole!

12. High Protein Healthy Egg Scramble with Quinoa

High Protein Healthy Egg Scramble with Quinoa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘1’, ‘1 serving’]

A delicious and nutritious high protein breakfast to kick start your day!

Ingredients

• 2 large eggs, slightly beaten
• 2 Tbsp. shredded mozzarella (or Parmesan)
• 1 cup fresh spinach, roughly chopped
• 1 Tbsp. Extra Virgin Olive Oil
• 2 cloves garlic, chopped
• 1/4 cup cooked quinoa
• pinch salt and pepper
• 2 Tbsp. microgreens or fresh basil (optional)

Instructions

1. Over medium heat, heat olive oil and garlic in small frying pan.
2. Whisk eggs in a small bowl and pour into the pan.
3. Once eggs starts to cook add in the spinach, cheese and quinoa. Mix together. Season with salt and pepper. Garish with more cheese and any fresh herbs you prefer.

13. Sweet Potato Breakfast

Sweet Potato Breakfast 3 Ways is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT55M · Total: PT60M · Yield: [‘6’, ‘6 sweet potatoes’]

This easy sweet potato breakfast is made in 3 different ways! From a classic bacon and egg to an egg-free, and even a sweet option, these stuffed sweet potatoes make an easy and satisfying healthy breakfast recipe. Great for meal prep too! Gluten-free and dairy-free.

Ingredients

• 2 small-medium sweet potatoes ((about 7 ounces raw each))
• 4 pieces of bacon
• 4 large eggs
• 1/2 small avocado ((60 grams))
• salt and pepper, to taste
• optional toppings – fresh herbs, salsa, hot sauce…
• 2 small-medium sweet potatoes ((about 7 ounces raw each))
• 1/2 pound sausage ((I used chicken sausage))
• 1 2/3 cups diced red bell pepper ((220 grams/about 1 large pepper))
• 3 packed cups chopped kale ((90 grams))
• salt and pepper, to taste
• optional toppings – fresh herbs, salsa, hot sauce…
• 2 small-medium sweet potatoes ((about 7 ounces raw each))
• 4 tablespoons nut butter of choice ((I used RXBAR vanilla almond butter))
• 1/2 cup blueberries ((75 grams))
• 1/2 cup sliced strawberries ((80 grams))
• optional toppings: hemp seeds, cinnamon, coconut flakes, honey…

Instructions Bacon, Egg, & Avocado

1. Bake sweet potatoes. Preheat oven to 400 degrees Fahrenheit. Wash sweet potatoes and poke holes in them with a knife. Line a baking sheet with parchment paper and bake for 45-55 minutes until soft and tender and can be easily pierced with a knife.
2. Make the bacon. When the sweet potatoes have about 15 minutes left, make your bacon. Heat a large skillet over medium heat and let it get hot. Add bacon and sprinkle with pepper. Cook for 10 minutes, flipping once halfway through until crispy. Place on a paper towel-lined plate and let cool.
3. Whisk eggs in a medium bowl with a little salt and pepper.
4. Scramble eggs. Remove most of the bacon grease (leaving just a little behind). Turn down the heat to medium-low and let the pan cool down some. Add whisked eggs and continuously stir eggs with a spatula until cooked to your preference.
5. Assemble. Cut a slit lengthwise through the middle of the sweet potato. Gently press in on both ends to allow room for filling. Divide scrambled eggs, bacon, and avocado among two potatoes, splitting evenly.

Sausage, Kale, & Pepper

1. Bake sweet potatoes. Preheat oven to 400 degrees Fahrenheit. Wash sweet potatoes and poke holes in them with a knife. Line a baking sheet with parchment paper and bake for 45-55 minutes until soft and tender and can be easily pierced with a knife.
2. Make the sausage and veggies. When the sweet potatoes have 10 minutes left, make your sausage. Heat a large skillet over medium heat and let it get hot. Add sausage, salt, and pepper, breaking it up with the back of a spoon. Cook for 5 minutes until slightly browned. Add peppers and cook for 3-4 minutes until softened. Last, add kale and some salt and pepper and cook for another 2 minutes.
3. Assemble. Cut a slit lengthwise through the middle of the sweet potato. Gently press in on both ends to allow room for filling. Divide the meat mixture among two potatoes, splitting evenly.

Fruit & Nut Butter

1. Bake sweet potatoes. Preheat oven to 400 degrees Fahrenheit. Wash sweet potatoes and poke holes in them with a knife. Line a baking sheet with parchment paper and bake for 45-55 minutes until soft and tender and can be easily pierced with a knife.
2. Assemble. Cut a slit lengthwise through the middle of the sweet potato. Gently press in on both ends to allow room for filling. Divide nut butter, fruit, and any additional toppings among two potatoes, splitting evenly.

14. Breakfast Buckwheat Bowls

Breakfast Buckwheat Bowls with Fruit is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘2’]

Try these easy Breakfast Buckwheat Bowls with banana and blueberry if you are looking to get out of that recipe rut. These are quick and easy to make and easily customizable for a healthy breakfast. Great for meal prep, too!

Ingredients

• 1 cup water
• ¾ cup milk (such as almond milk or coconut milk (cow’s milk is OK too))
• ¾ cup buckwheat groats (uncooked)
• 2 tablespoons agave syrup (divided (or maple syrup or honey))
• 1 banana (sliced)
• ½ cup blueberries
• 1 tablespoon unsweetened shredded coconut
• 1 teaspoon chia seeds

Instructions

1. Combine the water, milk, buckwheat, and 1 tablespoon of agave syrup (or honey) in a small saucepan. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes, or until the buckwheat is fully cooked. There should still be a little bit of liquid left, that is OK.
2. Optional: use an immersion blender to pulse the buckwheat into more of a “porridge” texture. I usually skip this step.
3. Divide the cooked buckwheat between two bowls, and top each bowl with sliced banana, blueberries, shredded coconut, chia seeds, and a drizzle of agave syrup. Serve warm. See notes for additional topping ideas and substitutions.

15. Tex-Mex Breakfast Bowls

Tex-Mex Breakfast Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 bowls’]

Hearty breakfast bowls featuring your favorite Tex-Mex flavors, including fresh pico de gallo, black beans and avocado. This meal is great for dinner, too! Recipe yields 4 bowls.

Ingredients

• 1 pint cherry or grape tomatoes, quartered
• ¼ cup finely chopped white onion (about ¼ small onion)
• ¼ cup chopped fresh cilantro
• 1 tablespoon lime juice (about ½ medium lime)
• ¼ teaspoon fine-grain sea salt
• 1 tablespoon olive oil
• ½ cup finely chopped white onion (about ½ small onion)
• 2 teaspoons Frontier Co-op ground cumin
• ½ teaspoon Frontier Co-op garlic powder or 2 cloves garlic, pressed or minced
• 2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans
• ½ cup water
• ½ teaspoon fine-grain sea salt
• Freshly ground black pepper, to taste
• 1 teaspoon lime juice
• 10 eggs
• 3 tablespoons cream or neutral-flavored milk of choice
• ¼ teaspoon fine-grain sea salt
• Freshly ground black pepper
• Pinch of Frontier Co-op red pepper flakes
• 2 teaspoons olive oil
• ½ cup grated Monterey Jack cheese or cheddar cheese, optional
• 1 ripe avocado, thinly sliced
• Your favorite salsa
• Roasted breakfast potatoes, optional

Instructions

1. To make the pico de gallo: In a small mixing bowl, combine all of the ingredients. Stir to combine, and set the pico de gallo aside to marinate while you make the remaining components.
2. To cook the black beans: In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the chopped onion and a sprinkle of salt. Cook, stirring occasionally, until the onion has softened and is turning translucent, about 5 to 8 minutes. Add the cumin and garlic. Cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes.
3. Reduce the heat to low, remove the lid and use a potato masher or the back of a fork to mash up about at least half of the beans. Continue to cook the beans, uncovered, stirring often, for 3 more minutes. Remove the saucepan from the heat and stir in the salt, pepper and lime juice. Taste and add more salt, pepper, lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve.
4. To cook the eggs: In a medium mixing bowl, scramble the eggs with the cream or milk, salt, a few twists of freshly ground black pepper and a pinch of red pepper flakes. In a 10-inch non-stick or well-seasoned cast iron skillet, warm 2 teaspoons olive oil over medium heat until shimmering. Swirl the pan so it’s evenly coated with oil. Whisk your egg mixture one last time and pour it into the skillet.
5. Scramble the eggs by pushing the mixture around until it’s about 90 percent set. Remove the pan from the heat, and stir in the cheese, if using.
6. To assemble the bowls, divide the beans and scrambled eggs evenly into 4 bowls. Stir the pico de gallo again, and use a slotted spoon or fork to divide the pico de gallo into the bowls, leaving the watery tomato juice in the bowl. Top each bowl with a few slices of thinly sliced avocado, and serve with your favorite salsa, and optional roasted potatoes on the side.

16. Healthy Hot Chocolate Breakfast Cereal

Hot Chocolate Breakfast Cereal is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT3M · Total: PT5M · Yield: [‘1’, ‘1 Serving’]

We’re making hot chocolate breakfast cereal and it’s the perfect winter treat. It’s thick, creamy, sweet, rich, lick-your-lips-good…okay, you get the picture.

Ingredients

• 1/4 cup quinoa flakes
• 2 tablespoons unsweetened cocoa powder
• 1/2 cup unsweetened almond milk
• 1/2 scoop vanilla protein powder
• 1/2 cup water
• 1 medium banana (mashed)
• 2 tablespoons coconut yogurt ((for topping))
• 2 tablespoons dark chocolate chips ((for topping))

Instructions

1. Combine all ingredients into a small saucepan (minus the yogurt and chocolate chips). Whisk together until fully incorporated.
2. Bring mixture to a boil, then reduce to a high simmer until desired consistency, 2 – 3 minutes.
3. Transfer to a bowl, top with yogurt and chocolate chips, and enjoy!

17. Keto Low Carb Quiche Lorraine

Keto Low Carb Quiche Lorraine is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘4’, ‘4 people’]

Perfect for breakfast, brunch, for breakfast-for-dinner, this Keto Low Carb Quiche Lorraine is rich and flavorful with bacon, cheese, and onion.

Ingredients

• 2 slices bacon (add 1 tablespoon avocado oil if using turkey bacon)
• 1 medium onion (diced)
• 2 oz Gruyère cheese, shredded
• ¾ cup heavy cream
• 1 large egg
• 1 large egg yolk
• 1 pinch salt
• 1 pinch black pepper
• 1 scallion
• 1½ cups almond flour
• ¼ teaspoon salt
• 1½ tablespoons unsalted butter (melted)
• 1 large egg white

Instructions

1. Preheat the oven to 350F.
2. For the filling, crisp the bacon in a small skillet (add 1 tablespoon avocado oil if using turkey bacon), and then remove it, let the bacon cool, and then crumble.
3. In the same skillet that the bacon cooked in, cook the onion over medium heat until softened, but not browned, about 5 minutes, stirring occasionally. Cool.
4. Whisk together the cream, egg, egg yolk, salt, black pepper, and nutmeg in a medium bowl and set aside.
5. For the crust, stir together the almond flour and salt in a large bowl, and then cut in the butter with a fork. Mix in the egg white until it forms a dough. (The dough will be crumbly, but will hold together when squeezed.)
6. Press the dough into the bottom and about ½-inch up the sides of a 9-inch tart pan. Sprinkle the bacon in the bottom, and then the cheese. Pour the egg mixture on top, and sprinkle on the scallion.
7. Bake until the eggs are set and the crust is golden, about 35 to 45 minutes.
8. Cool 15 minutes before cutting and serving.

18. Cacao Chia Pudding

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

Recipe details: Prep: PT10M · Total: PT130M · Yield: [‘2’, ‘2 glasses’]

Cacao chia pudding is a perfect healthy dessert choice for chocolate lovers. It’s gluten-free, dairy-free, and vegan as long as you use vegan chocolate chips.

Ingredients

• 2 tbsp unsweetened cacao powder
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 cup coconut milk
• 1/4 cup chia seeds
• 2 tbsp dark chocolate chips
• raspberries
• unsweetened shredded coconut

Instructions

1. Mix cacao powder, maple syrup, vanilla extract, coconut milk, chia seeds, and dark chocolate chips together.
2. Cover the bowl and refrigerate for at least 2 hours or overnight.
3. Divide the mixture into two cups/glasses afterward, and top up with raspberries and shredded coconut.

19. Bacon, Tomato, Avocado Sandwich

Bacon, Tomato and Avocado sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: 1

This delicious quick and easy healthy snack is perfect at any time of the day. All flavours are a perfect complement to each other.

Ingredients

• A piece of tasty bread, cut in two (sourdough, farmhouse or ciabatta)
• 3 baby tomatoes, sliced
• One avocado (ready to eat)
• 1 rasher of back bacon
• One egg
• Salt and Pepper
• 1 tbsp Olive oil

Instructions

1. Peel and slice the avocado
2. Warm the olive oil in a pan and sear both sides of the bread. Then put it aside and fry the bacon rasher.
3. Meanwhile, poach the egg in a pan of boiling water.
4. When the bacon is cooked chop it into small pieces.
5. Place the avocado on the bread (if you prefer you can mush it up with a fork beforehand). Then add the sliced tomatoes, the bacon and the poached egg. Season with salt and pepper to suit.

20. Savory Breakfast Bowl

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

Recipe details: Prep: PT5M · Cook: PT19M · Total: PT24M · Yield: [‘4’, ‘4 bowls’]

This Savory Breakfast Bowl is a high-protein breakfast recipe. You can customize this gluten-free bowl to your tastes! Easy, delicious, and full of flavor, and makes for a perfect vegetarian meal prep when you’re in need of a filling morning meal.

Ingredients

• 2 tsp olive oil
• 1/4 white onion (chopped)
• 1 clove garlic (minced)
• 2 cups baby spinach
• 6 cherry tomatoes (halved)
• 2 tbsp olive oil
• 1 medium sweet potato (thinly sliced)
• salt (to taste)
• black pepper (to taste)
• garlic powder (to taste)
• dried oregano (to taste)
• 1/2 large avocado (sliced)
• 1/2 red pepper (sliced)
• 2 boiled eggs (fried or scrambled as well)
• 3 tbsp grated parmesan
• Fresh parsley (chopped, or any other herb)

Instructions Spinach with Tomatoes

1. In a frying pan, heat up the olive oil to medium high heat. Add in chopped onion and cook until translucent. It will take around 3-4 minutes.
2. Press the garlic into the pan, cook for 30 seconds. Afterward, pop in the spinach and cherry tomatoes. Cook for 2 minutes until the spinach is wilted and the cherry tomatoes are slightly cooked.
3. Transfer to a bowl.

Sweet Potatoes

1. Add olive oil to the emptied frying pan. Place the sweet potato slices in one layer.
2. Sprinkle with salt, black pepper, garlic powder and dried oregano.
3. Slightly lower the heat and let the potatoes cook until slightly brown and soft. It will take around 4-6 minutes.
4. Flip the potato slices and sprinkle the other side with salt, black pepper, garlic and dried oregano.
5. Cook for 4-6 minutes until you can easily pierce the potatoes. Add more oil if necessary
6. Transfer into a bowl.

The Rest of the Bowl

1. Top the bowl up with avocado slices, red pepper slices, halved boiled eggs and grate the parmesan. Finally, sprinkle with chopped herbs.

21. Peanut Butter Banana Smoothie Bowl

Peanut Butter Banana Smoothie Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

This peanut butter banana smoothie bowl is creamy, nutty, and so easy to make! It’s a healthy recipe that tastes just like soft serve ice cream. Enjoy it for breakfast or as a nutritious dessert!

Ingredients

• 2 ripe bananas, peeled and frozen
• 2 tbsp creamy peanut butter
• 2 tbsp flaxseed meal (optional)
• 1/2 tsp vanilla extract (optional)
• 1/4 cup nondairy milk (such as almond or coconut)

Instructions

1. Add ingredients to the blender.
2. Blend until smooth and creamy. Note: Adjust the amount of liquid as needed, but I highly suggest keeping it to 1/4 cup or less. Remember more liquid creates a thinner smoothie while less liquid creates a thicker smoothie. If you want it to be super thick and creamy, try to use the least amount of liquid as possible. If you have a high-powered blender (like a Vitamix blender), you can get by with no liquid at all.
3. Transfer smoothie to a bowl. Add any desired toppings and enjoy with a spoon.

22. Easy Cassava Flour Waffles

Easy Cassava Flour Waffles (Paleo, Grain Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘2’, ‘2 large waffles’]

These easy Cassava Flour Waffles are so fluffy and delicious! They taste like a classic Belgian waffle, but they are made with healthy ingredients. This one bowl recipe is great for breakfast or brunch!

Ingredients

• 2 eggs
• 1 cup cassava flour
• 1 ¼ cups canned coconut milk (or other dairy free milk)
• 1 tsp baking soda
• 2 tbsp melted butter (or coconut oil)
• 1 tsp vanilla extract
• nonstick spray (for waffle maker)

Instructions

1. First, combine all ingredients in a mixing bowl. Stir until no clumps of flour remain.
2. Then, turn on waffle maker.
3. Once waffle maker is ready to go, spray liberally with nonstick spray.
4. Then, pour batter into waffle maker. Cook according to waffle maker instructions.
5. Cook until golden and crispy. Mine took about 3 minutes total. Then remove from waffle maker.
6. Next, make second waffle. Spray waffle iron with nonstick spray and repeat process.
7. Finally, carefully remove waffle from maker and serve.

23. Keto Breakfast Sandwich

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

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘1’, ‘1 sandwich’]

This keto breakfast sandwich will be your savior when craving sandwiches on the keto diet. It’s full of flavors, sweet, savory, and very low in carbs.

Ingredients

• 2 beef burgers
• 1 large egg
• Salt & black pepper (to taste)
• 1/2 avocado (mashed)
• 8-10 slices of pickled cucumber
• A drizzle of yellow mustard
• 2 little gem lettuce leaves

Instructions

1. Wrap your beef burgers with plastic wrap and roll the meat. We want our patties to be a little larger and thinner.
2. Add some olive oil to a skillet, heat it up and cook beef burger patties for 2-3 minutes on each side. Add a pinch of salt and black pepper to the meat. Make sure it is fully cooked before removing it.
3. Pat the meat with a kitchen towel to get rid of excess fat.
4. Fry an egg over medium heat in a skillet. Sprinkle with salt and pepper.
5. Mash avocado and spread it on both of the patties. Afterward, add a fried egg on top of one of the patties (with the avocado side up), and cover with pickled cucumber.
6. Drizzle some yellow mustard and finish it up by covering with a lettuce leave. Finally, cover it with the second patty with the avocado side down.
7. That’s it! Enjoy your keto sandwich!

24. Coconut Milk Chia Pudding

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

Recipe details: Prep: PT10M · Total: PT130M · Yield: [‘2’, ‘2 glasses’]

Coconut chia pudding is a healthy, coconutty, and sweet breakfast. It’s gluten-free, dairy-free, and vegan.

Ingredients

• 1 cup coconut milk
• 4 tbsp coconut cream
• 4 tbsp chia seeds
• 4 tbsp unsweetened shredded coconut
• 2 tsp vanilla extract
• 1 tbsp maple syrup
• Raspberries
• Blueberries
• Unsweetened shredded coconut

Instructions

1. Mix coconut milk, coconut cream, chia seeds, shredded coconut, vanilla extract, and maple syrup in a bowl.
2. Cover the bowl and refrigerate for at least 2 hours or overnight.
3. Separate into 2 cups/glasses and top up with berries and shredded coconut.

25. Poached Egg Buddha Bowls

Poached Egg Buddha Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT01H05M · Total: PT01H15M · Yield: 2 servings

I love cooking for my husband and this is the first dish of the year that we enjoy out in our back yard. I often include fresh peas and cherry tomatoes, halved. —Amy McDonough, Carlton, Oregon

Ingredients

• 3/4 cup wheat berries
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon thinly sliced fresh mint leaves
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1/2 cup quartered cherry tomatoes
• 1/2 cup reduced-fat ricotta cheese
• 2 tablespoons sliced Greek olives
• 2 large eggs
• Optional: Additional olive oil and pepper

Instructions

1. Place wheat berries and 2-1/2 cups water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until tender, about 1 hour. Drain; transfer to a bowl. Cool slightly.
2. Stir in oil, lemon juice, mint, salt and pepper; divide between 2 bowls. Top with tomatoes, ricotta cheese and olives.
3. To poach each egg, place 1/2 cup water in a small microwave-safe bowl or glass measuring cup. Break an egg into water. Microwave, covered, on high 1 minute. Cook in 10-second intervals until white is set and yolk begins to thicken; let stand 1 minute.
4. Using a slotted spoon, transfer an egg to each of the bowls. Repeat. If desired, drizzle with additional oil and sprinkle with more pepper.

26. Savory Pesto Quinoa Breakfast Bowls

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

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘2’, ‘2 servings’]

This breakfast bowl is pure perfection, my friends.

Ingredients

• 2 large eggs
• 2 cups cooked quinoa
• 1/2 an avocado
• 1/4 cup homemade pesto
• 2 tablespoons hemp seeds
• 1 tablespoon chia seeds
• 2 cups fresh basil leaves
• 1 cup fresh kale leaves
• 1/4 cup nutritional yeast
• 1/4 cup pine nuts
• 1 large garlic clove
• 3 – 4 tablespoons olive oil
• 1 teaspoon lemon juice
• Salt + pepper to taste

Instructions

1. Start by adding the eggs to a small saucepan with 1 inch of water in the bottom. Bring the water to a boil, cover the pot and reduce to simmer for 5 – 6 minutes.
2. While the eggs are cooking, add all the pesto ingredients to a food processor. Process until almost smooth (no large chunks wanted here!).
3. When eggs are done cooking, rinse them under cold water to stop the cooking process. Let stand in a bowl of cold water for 5 minutes.
4. Prepare your breakfast bowls: add 1 cup quinoa, half of the avocado thinly sliced and half the pesto.
5. When eggs have cooled, peel them and slice in half. Add to the bowl and sprinkle with half the hemp and chia seeds.
6. Enjoy as is, season with a touch more salt and pepper, or mix it all together (that’s what I did and yum!).

27. Cheesy Savory Oatmeal Breakfast Bowl

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

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘3’]

This Cheesy Savory Oatmeal is made with cheddar cheese and topped with spinach, sweet potato, and a fried egg for a filling and delicious breakfast. It’s a great option for when you’re craving something savory in the morning and want to switch it up!

Ingredients

• 1 tbsp olive oil (or more as needed)
• 1 large sweet potato (peeled and diced small)
• 1/4 cup shallot (minced)
• 2 cups spinach
• 3/4 cup steel cut oats
• 1/2 cup rolled oats
• 3 cups water or chicken broth
• 1/2 tsp salt (plus more to taste)
• 1 1/2 cups shredded cheddar cheese
• 3 eggs
• Green onion for garnish
• Hot sauce for garnish (optional )

Instructions

1. Heat oil in a large skillet over medium heat. Once hot, add the sweet potato and cook for 4-5 minutes until it begins to soften.
2. Meanwhile, add the steel cut oats, rolled oats, water (or broth) and salt to a large saucepan and bring to a boil. Then, reduce heat to a simmer and simmer, stirring occasionally, until the oats have softened.
3. Add the shallot and spinach to the skillet with the sweet potato and sauté for 2 minutes until the spinach has wilted; remove from the heat.
4. Spray a separate skillet with nonstick spray, then cook the eggs until they’re cooked to your liking.
5. Once the oats are done, remove the saucepan from the heat and stir in the cheese.
6. Assemble: divide the oatmeal into 3 bowls, then top it with the sweet potato mixture and add a fried egg on top of each bowl. Sprinkle with green onions and hot sauce (optional), along with more salt and pepper to taste. Enjoy!

28. Cheese and Tomato Quiche

Cheese and Tomato Quiche is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT45M · Total: PT70M · Yield: [‘6’, ‘6 slices’]

Keto quiche is a fun, easy breakfast anyone can make. This cheese and tomato quiche is flavorful, savory, cheesy, and will keep you in ketosis.

Ingredients

• 2 cups cheddar cheese (grated)
• 12 large eggs
• 1/2 cup cream cheese
• 12 tbsp butter (melted)
• 1 medium or 2 small tomatoes (chopped)
• 1/4 cup onion (chopped)
• 1/8 tsp thyme
• 1/4 tsp dried parsley
• salt & black pepper (to taste)

Instructions

1. Add 1.5 cups of cheddar cheese to a baking dish (8″ x 12″).
2. Melt butter in a microwave.
3. Now add eggs, cream cheese, tomatoes, and onion to the food processor. Add in thyme, dried parsley, and salt with pepper.  If you don’t own a food processor, whisk eggs in a bowl with cream cheese and mix in tomatoes with onions with the rest of the ingredients.
4. While processing the ingredients, slowly start pouring in melted butter. In the case of no processor, just pour in the butter while mixing all the ingredients together.
5. Now, pour the egg mixture over the shredded cheese into a baking dish.
6. Sprinkle with the remaining ½ cups of cheese.
7. Bake in the oven at 325F for 45 minutes. The outside should be completely cooked, while the middle only a little jiggly.
8. Cooldown before serving! The recipe is freezer-friendly!

29. Breakfast Enchiladas

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

Recipe details: Prep: PT25M · Cook: PT30M · Total: PT55M · Yield: [‘8’, ‘8 servings’]

Hearty breakfast enchiladas filled with eggs, cheese, and savory fillings, baked in a flavorful sauce for a warm, satisfying start to your day.

Ingredients

• 1 lb spicy or mild breakfast pork sausage
• 2 cups diced frozen hash browns (thawed)
• 1/3 cup diced red bell pepper
• 1/3 cup poblano or green bell pepper
• 6 green onion (thinly sliced and divided)
• 2 tsp garlic salt (divided)
• 10 large eggs (beaten)
• 1 tsp freshly ground black pepper
• 3 cups shredded pepper jack cheese (divided)
• 8 8-inch tortillas (white corn or flour) (plus additional as needed)
• 1 cup salsa verde
• 1/2 cup cream or half and half
• 1/2 tsp ground cumin
• 1/2 tsp oregano

Instructions

1. Preheat the oven to 375°F. Spray a 13×9-inch baking dish lightly sprayed with nonstick cooking spray. Set aside.
2. In a medium size saucepan over medium-high heat, cook the sausage until no pink remains, around 5-7 minutes. Remove with a slotted spoon to paper towels to drain reserving 2-3 tablespoons drippings in the pan.
3. Add the potatoes, red pepper, green pepper and onion to the drippings in saucepan. Reserve 3 Tbsp  onion for garnishing. Season with 1 tsp garlic salt. Continue to cook just until potatoes are fork tender, around 5-7 minutes. Remove from the heat add cooked sausage. Mix well.
4. Meanwhile, whisk eggs with remaining garlic salt and black pepper. Cook over medium in skillet until soft scrambled. Remove from heat.
5. Assemble: Divide cheese using 2 cups for the enchilada filling. Sprinkle each tortilla down the middle with a small amount of shredded cheese. Top with potatoes and sausage then egg mixture and another sprinkle of cheese. Roll ending seam-side down. Place side by side in baking dish.
6. In a medium bowl, whisk together the salsa verde, half and half, cumin and oregano. Pour evenly over the enchiladas. Top with remaining 1 cup shredded cheese.
7. Bake for 30 minutes or until the cheese melts and the top is golden brown and bubbly.
8. Serve with salsa, sour cream, queso fresco, garnished with green onion and cherry tomatoes, if desired.

30. Beef Enchilada Breakfast Bake

Beef Enchilada Breakfast Bake | PALEO, Whole30 is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [‘4’]

Ingredients

• 1 lb ground beef
• 1/2 onion (diced)
• 1/4 cup mild diced green chiles
• 2 tbsp chili powder
• 1/2 tsp cumin
• 1.2 tsp garlic powder
• 1/2 tsp oregano
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 12 oz riced cauliflower ((fresh or frozen))
• 2 tbsp tomato paste
• 12 eggs (whisked)
• 1/4 cup coconut milk
• 1/2 cup chopped baby spinach

Instructions

1. Preheat the oven to 375ºF.
2. In a large skillet over medium to medium high heat, sauté the beef, onion, green chiles, and spices until the beef is cooked through.  Stir in the cauliflower rice and tomato paste until well combined.
3. In a mixing bowl, whisk the eggs with coconut milk (you can add additional seasonings here too if you wish, I add salt & pepper).  Add the chopped spinach and stir.
4. Layer the beef mixture into the dish, followed by eggs poured over top.
5. Sprinkle with olives & green onion if using, and transfer to the oven.
6. Bake for 35 minutes or until set.  Top with garnishes of your choice & serve hot!

31. Chickpea Avocado Toast

Chickpea Avocado Toast recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Turmeric Chickpea Avocado Toast is a super simple yet very nourishing meal. It’s packed with amazing flavors and nutrients, so tasty and easy to make. This healthy avocado toast is great for breakfast, lunch, or as a light dinner. Vegan. Gluten-free.

Ingredients

• 1 can (chickpeas, in water(16 oz., 400g) )
• 1 tablespoon extra virgin olive oil (plus more to drizzle)
• 1 teaspoon turmeric powder
• 1 avocado
• 2 slices bread (I used sourdough)
• Sal and pepper (to taste)
• Lemon juice
• Red peppercorns (to sprinkle)

Instructions

1. Drain and rinse 1 can chickpeas. Pat them dry with pepper kitchen towels. Set aside.
2. Warm a skillet over high heat and add 1 tablespoon extra virgin olive oil to the pan.
3. Toss in chickpeas and cook on medium heat for 3 to 4 minutes, continually stirring with a wooden spoon. Add in 1 teaspoon turmeric and stir until chickpeas are coated with turmeric.
4. Keep cooking for a few more minutes, until chickpeas are nicely toasted around the edges. Remove from the heath.
5. Add a few drops of lemon juice and sprinkle with salt. Shake the chickpeas to distribute. Set aside.
6. Toast the bread in a toaster.
7. In a small bowl, mash 1 avocado with the fork. Season with salt a dash of pepper to taste.
8. To assemble: Spread mashed avocado on toasted bread. Top it with roasted chickpeas. Sprinkle with pink peppercorns, parsley, and drizzle everything with EV olive oil or flaxseed oil.

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.