25 Healthy Breakfast Ideas To Stay Energized All Day

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No idea what to cook for the first meal of the day? These healthy breakfast ideas are loaded with nutritious ingredients that will fill you with energy all day. Plus, they are easy to make and cook during the week.

side by side images of vanilla chia pudding and healthy egg muffins

It’s no secret that, for most people, breakfast is the most important meal of the day.

From eggs and avocado toast to fluffy pancakes and oats, there’s so much to love about getting out of bed.

These easy breakfast ideas are a great way to kickstart your morning without overcomplicating things.

Thanks to their healthy, wholesome, and nutritious ingredients filled with long-lasting energy, these recipes will keep you full for hours.

These healthy breakfasts are rich in fiber, protein, healthy fats, and plenty of nutrients.

And if you’re a meal prep fan, there are tons of healthy recipes that you can make ahead of time and pop in the fridge for the week.

Also check: 25 Healthy Breakfast Sandwich Recipes to Fuel Your Day 

35 Healthy Breakfast Ideas That You’ll Love!

Oats, eggs, granola, smoothies, breakfast cookies, pancakes, muffins, avocado on toast, breakfast bowls, and more. No matter what you love, here you’ll find sweet and savory healthy breakfast recipes you can enjoy at home or on the go.

More Healthy Recipes

Also check: 25 Healthy Breakfast Sandwich Recipes to Fuel Your Day 

Healthy Breakfast: Egg Muffins

Looking for healthy breakfast ideas? Start the day the right way with these healthy egg muffins – a simple mixture of eggs and your choice of vegetables, cheeses, and herbs baked into tasty mini frittatas!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: Vegetarian
Servings: 6 muffins
Calories: 90kcal
Author: Sara Trezzi

Ingredients

Egg base

  • 1 tablespoon extra-virgin olive oil
  • 6 large eggs
  • ¼ cup milk - optional – you can substitute for any plant-based milk or omit it entirely
  • Salt and pepper to taste

Feta, Cherry Tomatoes & Basil (for 6 egg muffins)

  • ¼ cup crumbled feta
  • 12 cherry tomatoes
  • 12 basil leaves
  • 2 spring onions - finely sliced

Mushrooms, Parsley & Parmesan (for 6 egg muffins)

  • 1/2 tablespoon extra-virgin olive oil
  • 2 cups chestnut mushrooms
  • Salt and pepper
  • 3 tablespoons fresh parsley - chopped
  • ¼ cup grated parmesan

Bell Peppers, Sundried Tomatoes & Spinach (for 6 egg muffins)

  • 1/2 tablespoon extra-virgin olive oil
  • 1 bell pepper - chopped (I used ½ green and ½ red bell pepper)
  • Salt and pepper
  • 3 sundried tomatoes
  • 2 cups packed fresh baby spinach

Instructions

Egg base (same for all variations)

  • Preheat the oven to 400F (200C). Coat a muffin pan with extra-virgin olive oil. Or, you can use silicon liners too.
  • Crack the 6 eggs into a large bowl, add salt and pepper and the milk (if using it), and whisk until the eggs are airy and fluffy.

Feta, Cherry Tomatoes & Basil

  • Roughly chop the basil leaves, and cut in half the cherry tomatoes.
  • Add 4 cherry tomato halves to each muffin tray, and sprinkle with the chopped basil, crumbled feta, and spring onions.
  • Fill each muffin tray with the egg mix until they are ¾ full, and bake at 400F (200C) for 15-20 minutes until the egg muffins look golden on top. Remove the pan from the oven, let the muffins cool slightly, and then remove them from the pan.

Mushrooms, Parsley & Parmesan

  • Chop the mushrooms. Heat a pan on medium heat, add the extra-virgin olive oil, add the mushrooms, salt, and pepper to taste, and let them cook for 5 minutes. Add the chopped parsley, and remove it from the heath.
  • Divide the mushrooms evenly into the muffin tray, add the parmesan, and fill each muffin cup with the egg mix until they are ¾ full and bake at 400F (200C) for 15-20 minutes until the egg muffins look golden on top. Remove the pan from the oven, let the muffins cool slightly, and then remove them from the pan.

Bell Peppers, Sundried Tomatoes & Spinach

  • Heat a pan on medium heat, add the extra-virgin olive oil, add the chopped bell peppers, salt, and pepper to taste, and let them cook for 5 minutes. Add the baby spinach, and let them wilt for a couple of minutes. Chop the sundried tomatoes, and mix them in.
  • Divide the mixture evenly into the muffin tray.
  • Fill each muffin cup with the egg mix until they are ¾ full, and bake at 400F (200C) for 15-20 minutes until the egg muffins look golden on top. Remove the pan from the oven, let the muffins cool slightly, and then remove them from the pan.

Notes

Note 1: These healthy egg muffin cups are delicious eaten warm or at room temperature.
Note 2: Grease your muffin tin WELL to prevent the muffins from sticking.
How to Store: Let the muffins cool completely. Then, transfer them to an airtight container (or single-serving resealable bags) and refrigerate them for up to 4 days. Egg muffins can also be wrapped individually and frozen for up to 3 months.
To reheat your egg muffins, place them on a microwave-safe plate wrapped in a paper towel and microwave for 30 seconds to a minute ( until the center is heated through)—1 to 2 minutes from frozen.
*Nutrition information is a rough estimate per serving of the basic egg muffin recipe.

Nutrition

Calories: 90kcal | Carbohydrates: 1g | Protein: 6g | Fat: 7g | Sugar: 1g

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2 Comments

  1. Peter Davies says:

    Would it be possible to purchase your book ,25 healthy breakfast ideas to stay energised all day .,as it of a great suggestion for my diet due to my poor health .Thanking you for any help.

    1. Sara @ Gathering Dreams says:

      Hi Peter, you can subscribe to my newsletter and get the one-page weekly printable meal planner. It’s free!