Sick of Eggs? Try this High-Protein Breakfast Ideas

High-protein breakfast is always a good thing to start your day.

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According to SELF columnist, Jessica Jones, M.S., R.D., and co-founder of Food Heaven “Protein is a vital component to a healthy breakfast”. A balanced meal rich in protein can help you stay energized all morning.

Scrambled egg or hard boiled is the easiest go-to breakfast for a lot of people. These are lists of recipes that either use eggs in a creative way. From smoothies, skillet, pancakes and puddings, these tasty recipes have at least 15 or 20 grams protein per serving.

Pumpkin Protein Pancakes

INGREDIENTS

2 large eggs

3/4 cup plain 2-percent-fat Greek yogurt

1/2 cup canned pumpkin

1 1/2 tablespoons maple syrup, divided

1/2 teaspoon vanilla extract

1/2 cup whole wheat flour

1/4 cup rolled oats

1 teaspoon baking powder

1 pinch salt

1/4 teaspoon pumpkin pie spice

20 pecan halves, chopped

DIRECTIONS

In a bowl, beat eggs. Stir in yogurt, pumpkin, 1 tbsp maple syrup, and vanilla.
In another bowl, stir together flour, oats, baking powder, salt, and pumpkin pie spice.
Add dry ingredients to wet and stir to combine.
In a large nonstick skillet coated with cooking spray over medium-low heat, drop a heaping ⅓ cup batter for each pancake. Cook until underside is brown and bubbles form on top, about 3 minutes. Flip and cook about 3 minutes more. Repeat with remaining batter.
Top with pecan halves and the remaining maple syrup.
Cool leftover pancakes before storing in an airtight container in the fridge up to 3 days, or store leftover batter in an airtight container in the fridge up to 4 days.

Berry Cheesecake Overnight Oats

INGREDIENTS

1/2 cup fresh (or frozen, thawed) blueberries
1 teaspoon honey
1/2 teaspoon vanilla extract
1/2 cup rolled oats
1/2 cup lowfat cottage cheese
1/2 cup unsweetened almond milk
12 almonds, chopped

DIRECTIONS

In a bowl or jar, combine berries, honey, and vanilla and mash with a fork. Add oats, cottage cheese, and almond milk, and stir to combine. . (The mixture will be thick and might seem dry, but the oats will soften as they sit.)
Refrigerate at least 6 hours.
Serve cold, sprinkled with almonds.

Egg White Oatmeal With Strawberries and Peanut Butter

INGREDIENTS

1/2 cup rolled oats
1/2 cup unsweetened almond milk
6 large fresh (or frozen, thawed) strawberries, cored and chopped
2 teaspoons honey (or less, to taste)
1/2 teaspoon vanilla extract
1 pinch salt
1/3 cup liquid egg whites (or 3 large egg whties)
1 tablespoon peanut butter

DIRECTIONS

In a small pot, heat oats, 1/2 cup almond milk, 1/3 cup water, strawberries, honey, vanilla, and salt. Bring to a boil, then reduce to simmer and cook, stirring occasionally, until mixture is thick and oats are plump, 5 to 7 minutes. Remove from heat.
In a bowl, whisk egg whites until slightly bubbly. Add cooked oatmeal to egg whites a spoonful at a time, whisking between each addition, until oatmeal is fully incorporated.
Pour mixture back into pot and cook over low heat, stirring constantly, until oats are thick, 2 to 3 minutes. Be careful not to turn the heat too high so eggs don't scramble.
Top oatmeal with peanut butter.

Southwest Tofu Scramble

Ingredients

SCRAMBLE

8 ounces extra-firm tofu
1-2 Tbsp olive oil
1/4 red onion (thinly sliced)
1/2 red pepper (thinly sliced)
2 cups kale (loosely chopped)

SAUCE

1/2 tsp sea salt (reduce amount for less salty sauce)
1/2 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp chili powder
Water (to thin)
1/4 tsp turmeric (optional)

DIRECTIONS

Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes.

While tofu is draining, prepare sauce by adding dry spices to a small bowl and adding enough water to make a pourable sauce. Set aside.
Prep veggies and warm a large skillet over medium heat. Once hot, add olive oil and the onion and red pepper. Season with a pinch each salt and pepper and stir. Cook until softened – about 5 minutes.
Add kale, season with a bit more salt and pepper, and cover to steam for 2 minutes.
In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.
Use a spatula to move the veggies to one side of the pan and add tofu. Sauté for 2 minutes, then add sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned.
Serve immediately with the breakfast potatoes, toast, or fruit. I like to add more flavor with salsa, hot sauce, and/or fresh cilantro. Alternatively, freeze for up to 1 month and reheat on the stove top or in the microwave.

5-Ingredient Green Smoothie

INGREDIENTS

1 cup kale leaves
1 cup frozen mango chunks
1/2 cup plain 2-percent-fat Greek yogurt
1/2 cup unsweetened almond milk
2 tablespoons natural peanut butter

DIRECTIONS

In a blender, puree all ingredients until smooth.
Serve immediately, or refrigerate until ready to serve.

Healthy Sweet Potato, Black Bean & Avocado Breakfast Burritos

INGREDIENTS

6 8-inch whole wheat tortillas (you can also use low carb)
3 medium sweet potatoes
1 (15 ounce) can black beans, rinsed and drained
1/2 teaspoon cumin
1/4 teaspoon chili powder
few dashes of red pepper flakes, if desired
6 large eggs (or 8 large egg whites)
1 avocado, diced
1/2 cup shredded mexican or colby jack cheese
1/3 cup red enchilada sauce

Click here to the full instructions for this recipe!

Southwest Tofu Breakfast Bowls

INGREDIENTS

Tofu Scramble

14 oz. extra firm tofu
1 teaspoon turmeric
1/2 teaspoon sea salt (more to taste)
1/2 teaspoon chipotle powder
1/4 teaspoon paprika
1/4 teaspoon chili flakes
dash of cayenne, optional

Spicy Yogurt Sauce

5.3 oz. container SoDelicious coconut yogurt
2 Tablespoons sriracha
1/2 teaspoon sea salt
1/2 teaspoon black pepper

DIRECTIONS

Spicy Yogurt Sauce

In a small bowl, whisk together yogurt, sriracha, sea salt, and pepper.

Tofu Scramble

Drain tofu. Remove as much excess liquid as possible by pressing between paper towels.
In a large skillet, heat oil to medium and add the block of tofu. Use a spoon or spatula to “chop” the tofu. Add seasonings and continue “chopping” and stirring until all of the tofu is seasoned.
Continue cooking for 8-10 minutes, until all of the tofu is hot.
Scoop the scrambled tofu into bowls and top with your favorite things!

Easy No-Bake Protein Balls

INGREDIENTS

Chocolate Peanut Butter

1 1/2 cup old-fashioned rolled oats

1 cup natural peanut butter

1/4 cup honey or maple syrup

2 scoops (about 50–60 grams) chocolate protein powder

2 Tablespoons chocolate chips

Chocolate Peanut Butter

Place oats, peanut butter, honey, protein powder and chocolate chips in a large bowl and stir to combine.

Getting the mixture to combine takes a little arm muscle and it may seem too thick at first, but it will come together as you keep mixing. I used my hands to knead the dough near the end and that seems to help.

Once combined, use a small cookie scoop to scoop and form the dough into balls.

Store in a covered container in the fridge or freezer.

Carrot Cake Oatmeal

INGREDIENTS

1/2 cup unsweetened almond milk
1 small carrot, peeled and finely grated
1/3 cup rolled oats
1 tablespoon raisins
1 teaspoon honey
1/4 teaspoon vanilla extract
1 pinch cinnamon
1 pinch salt
1 1/2 tablespoons peanut butter
1/3 cup lowfat cottage cheese

DIRECTIONS

In a small pot, combine almond milk, 1/2 cup water, carrot, oats, raisins, honey, vanilla, cinnamon, and salt. Bring to a boil, then reduce to simmer and cook, stirring occasionally, until thick and oats are plump, 5 to 7 minutes.
Stir in peanut butter and remove from heat.
Top oatmeal with cottage cheese and more cinnamon.

Simple Vegan Omelet

Ingredients OMELET:

5 ounces firm silken tofu (drained and gently patted dry // 5 ounces yields ~3/4 cup)
2 Tbsp hummus
2 large cloves garlic (minced)
2 Tbsp nutritional yeast
Salt and black pepper
1/4 tsp paprika
1 tsp cornstarch or arrowroot powder

Click here to the full instructions for this recipe!

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