These high-protein breakfasts will kick off your day with a burst of deliciousnessand a lasting source of energy.
It’s perfect for a healthy vegetarian dinner or a springtime brunch.
Feta and fontina cheeses add a rich depth of flavor.
Ted & Chelsea Cavanaugh
Serve it for brunch or anytime you have extra zucchini on hand.
Look for sprouted bread in the freezer section of your grocery store.
Egg-Avocado Breakfast Sandwich
This fresh-tasting bagel breakfast sandwich comes together in minutes with just a few ingredients.
Ted & Chelsea Cavanaugh
Creamy avocado pairs with crunchy onions and sprouts for a filling, healthy breakfast with layers of flavor.
This gorgeous breakfast salad is from Maya Feller, M.S., RD, CDN.
Sheet-Pan Banana Pancakes
Prep a batch of these baked pancakes for easy breakfasts throughout the week.
Mushroom Omelet
For a quick breakfast, learn how to make this mushroom omelet.
Sauteing the mushrooms with garlic adds a punch of flavor in this healthy breakfast recipe.
Bacon & Kale Sheet-Pan Eggs
Our trick for making a big batch of eggs?
Get out your sheet pan.
With this simple recipe, it’s possible for you to easily meal-prep breakfast for the week.
Serve them as is or in a sandwich.
Prep time is minimal–just leave the mixture in the refrigerator overnight to firm up.
Serve with seasonal fruit and juice to balance the richness of the egg and cheese.
Make them ahead of time and freeze for a quick and easy breakfast on the go.
Ted & Chelsea Cavanaugh
Slow-Cooker Shakshuka
Start your day with hearty, slightly spicy shakshuka full of Southwestern flavor.
It’s important to use corn tortillas and not flour tortillas if you’re going gluten free.
Lightly toast the tortillas, if desired.
Evan de Normandie
Store them in the fridge for up to 4 days to reheat on demand.
Eggs and cheese help pack it with protein, while fresh dill boosts its flavor.
Stovetop Veggie Frittata
Eggs are one of the cheapest sources of protein.
Fred Hardy
And they offer a delicious and easy avenue for getting veggies, like in this frittata.
Using frozen vegetables saves prep time, too.
Cheddar Grits with Sausage
What’s even better than Cheddar grits for breakfast?
Eva Kolenko
Topping them with a little sausage and some quick-sauteed mushrooms.
Carolyn Hodges
Ted Cavanaugh
Photography / Victor Protasio, Styling / Ruth Blackburn and Christina Daley
Casey Barber
Carolyn Hodges, M.S., RDN
Carson Downing
Brie Passano
Ted and Chelsea Cavanaugh
Ted Cavanaugh
