10 Easy Breakfast Recipes That Are Both Healthy and Delicious

Starting the day with a breakfast that is both healthy and delicious sets a positive tone for the rest of your day. Finding meals that balance nutrition with taste can make breakfast a rewarding part of your daily routine. To simplify your morning meal planning, we’ve curated ten easy breakfast recipes that offer both health benefits and delightful flavors. Each recipe is designed to be straightforward and quick to prepare, ensuring you can enjoy a nourishing start to your day without sacrificing taste. These breakfast ideas provide a variety of options to suit different preferences, helping you to stay energized and satisfied from the moment you begin your day.

Whole-Wheat Apple Pancakes

These Whole-Wheat Apple Pancakes are a hearty and wholesome breakfast option that combines the nutty flavor of whole wheat with the sweet, crisp taste of fresh apples. Perfect for a nutritious start to your day!

Ingredients
1 cup low-fat buttermilk
3/4 cup nonfat milk
2 large eggs
1 tablespoon honey
6 tablespoons pure maple syrup
1 medium apple, diced
3/4 cup all-purpose flour
3/4 cup whole-wheat four
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Directions
1. Preheat the oven to 250. Put the apple in a microwave-safe bowl and tightly cover with plastic wrap; microwave on high until softened, about 2 minutes.
2. In a large bowl, whisk the flour, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk, nonfat milk, eggs, and honey, then slowly add the dry ingredients, stirring until just combined.
3. Heat a large nonstick griddle or skillet over medium heat. Spoon 1/4 cup batter onto the griddle for each pancake and sprinkle each with apple, then drizzle a little more batter over the apple. Cook until the tops are bubbly and the edges are dry about 2 minutes. Flip and cook until golden brown, 1 to 2 more minutes. Keep the pancakes warm on a baking sheet in the oven while making the rest.
4. Place 2 pancakes on each plate. Drizzle with the syrup.
5. Recipe adapted from Ellie Krieger’s book, So Easy: Luscious Healthy Recipes for Every Meal of the Week (Wiley)

Broccoli Frittata with Tomato Toast and Banana Milk

This healthy and balanced breakfast features a protein-packed Broccoli Frittata, fresh Tomato Toast, and a naturally sweetened Banana Milk. It’s a delicious way to fuel your morning with wholesome ingredients!

Ingredients
2 ripe bananas, sliced
3 cups plus 1/3 cup reduced-fat milk
2 cups broccoli florets
5 slices whole wheat bread
1/3 cup shredded low-fat Swiss
1/4 cup fresh basil leaves
2 large eggs plus 2 large egg whites
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
2 cloves garlic, halved
1 ripe tomato, cut into 4 slices

Directions
1. Divide the sliced bananas among the four glasses, smash slightly, and fill each glass with 3/4 cup of milk. Refrigerate until ready to serve.
2. Combine the broccoli and 1 tablespoon of water in a microwave-safe bowl. Cover with plastic wrap and microwave until crisp-tender, about 2 minutes. Let rest for a few minutes, carefully remove the plastic, and drain.
3. Tear up one slice of bread into small pieces and soak in the remaining 1/3 cup milk in a large bowl until soft, about 2 minutes. Add the broccoli, cheese, basil, eggs, 1/2 teaspoon salt and some pepper. Heat half of the oil in a medium nonstick pan over medium heat. Pour in the egg mixture and cook until the bottom begins to set about 2 minutes. Adjust the heat to medium-low, cover, and continue to cook until the middle is set, 6 to 7 minutes more.
4. Meanwhile, toast the remaining bread, then rub each slice with garlic and top with a slice of tomato. Drizzle the toast with the remaining 1/2 tablespoon oil.
5. Cut the frittata into four slices and divide among four plates along with the tomato toast. Serve with the banana milk.

Baked Eggs with Salsa Verde

This Baked Eggs with Salsa Verde recipe is a flavorful and easy-to-make dish perfect for breakfast, brunch, or even a light dinner. The rich, baked eggs pair beautifully with the bright, tangy salsa verde, offering a satisfying meal that’s simple yet packed with flavor.

Ingredients
Vegetable oil, as needed
1/3 cup Salsa Verde, recipe follows
4 large eggs
Kosher salt and freshly ground black pepper
1/4 cup shredded Monterey jack cheese (about 1/2 ounce)
2 tablespoons chopped fresh cilantro leaves
Corn tortillas, for serving, optional
Hot sauce, for serving, optional
Chopped scallions, for serving, optional
Salsa Verde:
1 pound tomatillos, husked and rinsed
1 clove garlic, smashed
1/4 medium onion
1/4 jalapeno chile, with seeds
1 teaspoon kosher salt
4 sprigs fresh cilantro

Directions
1. Preheat the oven to 400 degrees F.
2. Lightly oil a medium nonstick skillet with an ovenproof handle. Spoon a heaping 1/3 cup of salsa into the pan. Lightly press down the salsa to make 4 evenly spaced shallow nests and break an egg into each. Season with salt and pepper. Bake until the egg whites are cooked and the yolks are still runny about 15 minutes. Sprinkle the cheese over the eggs and continue baking until just melted, about 1 minute more. Top with the cilantro. Serve immediately.
Salsa Verde:
Yield: About 3 cups
3. Put the tomatillos in a medium saucepan with water to cover. Bring to a boil and cook until tender, about 7 minutes. Drain and remove stems from the tomatillos.
4. Puree the garlic, onion, jalapeno, and salt in a blender until smooth. Add the tomatillos and puree until smooth. Add the cilantro and pulse a few times to just combine, you should still see bits of cilantro in the sauce. 
Cook’s Note
If pressed for time, use a mild store-bought salsa, either red or green.

Gluten-Free Espresso Banana-Acai Bowls

These Gluten-Free Espresso Banana-Acai Bowls combine the rich, bold flavor of espresso with the tropical sweetness of acai and bananas. This refreshing and energizing breakfast bowl is perfect for coffee lovers looking for a healthy yet indulgent treat!

Ingredients
Two 3.5-ounce frozen unsweetened acai smoothie packs
2 pitted Medjool dates, chopped
1 ripe banana, plus more sliced, for topping
1 cup unsweetened dairy-free milk
2 tablespoons unsweetened cacao powder
2 tablespoons walnut butter or raw walnuts
2 shots of espresso, at room temperature or cold
Chopped dark chocolate, chia seeds, blueberries, raspberries or unsweetened shredded coconut, for topping

Directions
In a blender (preferably high-speed), puree together the acai, dates, banana, dairy-free milk, cacao powder, walnut butter, and espresso until smooth. Top with the sliced banana and some of the toppings.

Menemen

Menemen is a traditional Turkish dish made with scrambled eggs, tomatoes, green peppers, and spices. It’s a delicious, comforting, and simple breakfast or brunch dish that’s perfect for dipping crusty bread. The flavors of fresh vegetables and creamy eggs come together in a savory, mildly spicy dish.

Ingredients
2 tablespoons olive oil
1 Italian sweet pepper, such as cubanelle, diced
4 large tomatoes (about 1 1/2 pounds), diced (see Cook’s Note)
3 large eggs
Kosher salt and freshly ground black pepper
1/4 cup fresh parsley, chopped, optional
Warm bread, for serving

Directions
1. Heat the olive oil in a large pan over medium heat. Saute the sweet pepper, stirring frequently, until it softens, about 5 minutes. Add the tomatoes and cook, stirring occasionally, until they start breaking down and releasing their juices, 5 to 8 minutes.
2. Break the eggs into a small bowl and beat lightly using a fork. Add the eggs to the tomatoes and stir to combine. Add 1/2 teaspoon salt and about 1/3 teaspoon black pepper. Cook, gently stirring, until the eggs are just set, about 3 minutes, making sure not to overcook the eggs. Garnish with parsley if using and serve with warm bread.
Cook’s Note
You can use 1 can (15 ounces) of crushed tomatoes in place of fresh tomatoes.

Heart-Shaped Whole-Wheat Pancakes

These heart-shaped Whole-Wheat Pancakes are a healthy and adorable way to show some love at breakfast. Made with whole-wheat flour, they’re fluffy, wholesome, and perfect for a special occasion like Valentine’s Day, anniversaries, or just a fun weekend treat.

Ingredients
3/4 cup all-purpose flour
3/4 cup whole-wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup low-fat buttermilk
1/2 cup non-fat milk
1 tablespoon honey
1/4 teaspoon vanilla
The strawberry sauce, recipe follows
Confectioners’ sugar, optional
Strawberry sauce:
16 ounces strawberries, fresh or frozen (unsweetened, thawed)
1 teaspoon lemon juice
2 tablespoons maple syrup

Directions
1. Preheat oven to 200 degrees F. Preheat a large nonstick griddle or skillet over a medium-low flame.
2. In a medium bowl, whisk together the dry ingredients (flour through salt). In another medium bowl, beat together the eggs, buttermilk, non-fat milk, honey and vanilla.
3. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be somewhat lumpy.
4. Use a 1/3 cup measuring cup to ladle the batter onto the griddle or skillet. Flip the pancake when the top is bubbling and it is golden brown on the bottom. Then cook until the other side is golden brown. Hold on an oven-proof plate in the oven until the entire batch is ready. When all the pancakes are ready, cut them into heart shapes with a heart-shaped cookie cutter. Ladle about 1/3 cup of the strawberry sauce onto each plate, place pancakes on top, and sprinkle with confectioners’ sugar, if using.
Strawberry sauce:
Puree strawberries to a chunky puree. Heat them in a small saucepan over a low flame, until they are just warm. Stir in lemon juice and maple syrup.

Hot Apple Cereal

This Hot Apple Cereal is a warm and comforting breakfast option perfect for chilly mornings. Made with oats, fresh apples, and a touch of cinnamon, it offers a naturally sweet and wholesome way to start your day. Packed with fiber and nutrients, this bowl of cozy goodness is both filling and delicious.

Ingredients
6 Honeycrisp apples (about 1 1/2 pounds)
1 cup canned coconut milk
2/3 cup roasted cashews, plus more for serving, optional
2 tablespoons ground flaxseed
2 teaspoons ground cinnamon, plus more for serving
1/2 cup raisins, plus more for serving, optional

Directions
1. Cut off the sides/cheeks from 1 apple and slice; reserve. Set aside 1/4 cup of the coconut milk.
2. Peel and core the remaining 5 apples and cut into 1-inch chunks. Add the apple chunks, remaining 3/4 cup coconut milk, and 2/3 cup water to a medium saucepan and bring to a simmer over medium-high heat. Simmer, stirring occasionally, until the liquid is reduced by half and the apples are tender and can be easily mashed with a fork, 10 to 12 minutes. Remove from the heat and gently mash the apples, making sure to leave some chunks for texture.  
3. Meanwhile, pulse the cashews in a food processor until they are completely ground and resemble flour (be careful not to make butter). Transfer to a medium bowl and stir in the flaxseed and cinnamon. Fold the cashew-flax mixture and raisins into the mashed apple mixture and stir until well combined. 
4. Divide the porridge among 4 bowls and drizzle each with 1 tablespoon of the reserved coconut milk. Top each bowl with apple slices, crushed cashews if using, raisins if using and a sprinkle of cinnamon. 

Peanut Butter Smoothie Bowl

This Peanut Butter Smoothie Bowl is a rich and creamy treat that makes a perfect breakfast or snack. Packed with the delicious flavor of peanut butter, bananas, and your favorite toppings, it’s a satisfying and nutritious way to start your day.

Ingredients
1 cup unsweetened almond milk
1 cup ice
1/2 cup fat-free plain Greek yogurt
1/4 cup creamy peanut butter
1 tablespoon chia seeds
1 teaspoon vanilla extract
2 frozen bananas, chopped into chunks
Kosher salt (if peanut butter is unsalted)
Suggested toppings: chopped almonds, sliced bananas, cacao nibs, chia seeds, hemp seeds, peanut butter drizzle

Directions
1. Put the almond milk, ice, yogurt, peanut butter, chia seeds, vanilla, bananas, and a pinch of salt, if using, in a blender and puree until creamy and smooth, 2 to 3 minutes.
2. Pour into individual bowls and sprinkle with toppings of your choice.

Papeta par Eda

Papeta par Eda is a classic Parsi dish that combines spiced potatoes and perfectly cooked eggs. This simple yet flavorful dish is a comforting breakfast or brunch option, where potatoes are cooked with fragrant spices and topped with eggs, which are cooked directly on top of the potatoes. It’s hearty, easy to make, and packed with delicious flavors.

Ingredients
4 tablespoons extra-virgin olive oil or vegetable oil
3 red onions (about 1 pound), thinly sliced
1 tablespoon peeled and grated fresh ginger
1 to 5 Thai green chiles or 1 to 2 serrano peppers (depending on your spice level), finely chopped
3 cloves garlic, grated
1 tablespoon unsalted butter
3 Yukon gold potatoes (about 1 pound), peeled, cut into approximately 1/8-inch slices and soaked in a large bowl of water
Kosher salt and freshly ground pepper
1/2 cup chopped fresh cilantro leaves and tender stems
6 large eggs

Directions
1. Heat the oil in a large heavy skillet over medium-high heat. Add the onions and cook, stirring occasionally, until soft, 4 to 5 minutes. Add the ginger, chiles, and garlic and cook, stirring occasionally, until the raw smell goes away, about 3 minutes.
2. Add the butter, potatoes, and 2 teaspoons salt and gently stir to combine. Lower the heat to medium and cook, occasionally gently turning over the potato and onion mixture from the bottom, until the potatoes are just cooked, but still firm, about 10 minutes. Some of the potatoes should have nice crispy edges and some of the onions should be caramelized.  
3. Add most of the cilantro (reserving some for garnish) and gently stir in. Adjust the salt to taste. Gently flatten out the mixture and make 6 evenly spaced nests in it using the back of a spoon. Crack an egg into each nest. 
4. Pour 2 tablespoons of water around the edge of the skillet. Cover the skillet, lower the heat to medium-low, and cook until the egg whites are set and the yolks are still slightly wobbly 8 to 10 minutes. (Open the lid and peek every few minutes to make sure the eggs are not getting overcooked.) 
5. Sprinkle with some salt and pepper and garnish with the remaining cilantro.

Healthy Cauliflower Rice

Cauliflower Rice is a light and low-carb alternative to traditional rice that’s quick to make, versatile, and packed with nutrients. It’s a great way to add more vegetables to your meals and works well as a base for stir-fries, grain bowls, or as a side dish for your favorite proteins. This recipe keeps things simple while maximizing flavor and texture.

Ingredients
1 large head cauliflower, separated into 1-inch florets
3 tablespoons olive oil
1 medium onion, finely diced
Kosher salt
2 tablespoons fresh parsley leaves, finely chopped
Juice of 1/2 lemon

Directions
1. Trim the cauliflower florets, cutting away as much stem as possible. In 3 batches, break up the florets into a food processor and pulse until the mixture resembles couscous.
2. Heat the oil in a large skillet over medium-high heat. At the first wisp of smoke from the oil, add the onions, and stir to coat. Continue cooking, stirring frequently, until the onions are golden brown at the edges and have softened about 8 minutes. Add the cauliflower, and stir to combine. Add 1 teaspoon salt, and continue to cook, stirring frequently, until the cauliflower has softened, 3 to 5 minutes. Remove from the heat.
3. Spoon the cauliflower into a large serving bowl, garnish with the parsley, sprinkle with the lemon juice, and season to taste with salt. Serve warm.