5 Delicious Protein Breakfasts

by | Jul 13, 2016 | 0 comments

Start your morning right with these five tasty breakfast ideas.

Veggie Frittata

VeggieFritatta

INGREDIENTS
2 cloves garlic, minced
1 small onion, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 zucchini, shredded
1/2 cup broccoli florets
1/4 cup sun dried tomatoes, chopped
6 eggs
2 Tbsp almond milk
1/4 cup Parmesan cheese
1 tsp. dried oregano
1/4 tsp. red pepper flakes
1/2 tsp. pepper
Pinch of salt

INSTRUCTIONS
Preheat oven to 180 degrees.
In a large skillet (sprayed with non-stick spray) on medium heat, saute onion and garlic until tender and fragrant. Add the bell peppers, zucchini, broccoli and sun dried tomatoes, and cook for an additional 2 minutes. Set aside.
In a large bowl, whisk together eggs, milk, cheese, oregano, red pepper flakes, salt and pepper. Continue whisking until nice and foamy.
Poor egg mixture over top of the veggies in the skillet until evenly coated and cook on medium heat until bottom is set, about 5 to 6 minutes.
Transfer skillet to oven and continue to cook until edges are slightly brown, about 10 to 15 minutes. You’ll know it’s done when a knife inserted comes out clean.

Overnight Oats

OvernightOats

INGREDIENTS
1/2 cup rolled oats
1/2 cup almond milk
3/4 Tbsp chia seeds
2 Tbsp natural peanut butter or almond butter (creamy or crunchy)
Stevia to taste

INSTRUCTIONS
Add almond milk, chia seeds, peanut butter, and stevia in a mason jar and stir with a spoon to combine. The peanut butter doesn’t need to be completely mixed with the almond milk (this leaves swirls of peanut butter to enjoy the next day).
Add the oats and stir a few more times, then press down with a spoon to ensure all oats have been moistened and are immersed in almond milk.
Cover securely with a lid or plastic wrap and set in the refrigerator overnight (or for at least 6 hours).
The next day, open and enjoy as is, or garnish with fresh fruit & granola.
Overnight oats will keep in the refrigerator for up to 2 days, though best within the first 12-24 hours.

Protein Pancakes

ProteinPancakes

INGREDIENTS
100g oats
2 large eggs
100g low fat cottage cheese
1 banana
1 pinch of baking powder
1 splash of almond milk

INSTRUCTIONS
Mix all the pancake ingredients in a blender until smooth, adding an extra splash of almond milk if it’s too thick.
Heat a frying pan over a medium heat, spray with non-stick spray and then drop heaped tablespoons of the batter into the pan and cook for 3 minutes, or until little bubbles start to form on the surface.
Carefully flip and cook for a few more minutes, or until the pancakes are lightly golden and cooked through.
Transfer to a plate.

Eggy Oats

EggyOats

INGREDIENTS
1/2 cup oats
1 ripe banana
1/2 cup almond milk
3/4 cup liquid egg whites
1/2 teaspoon cinnamon

INSTRUCTIONS
Peel and mash banana
Stir banana and remaining ingredients together in a medium-size bowl, with room at the top so the oats can “grow” in the microwave without overflowing
Microwave on high for three minutes, stirring after 75 seconds and then again every 30 to 45 seconds until three minutes are up
Top with peanut butter, sliced banana and chopped almonds.

Breakfast Muffins

EggMuffins

Makes 6 muffins

INGREDIENTS
1 bell pepper
3 spring onions
4 little cherry tomatoes or one normal tomato
Handful spinach/green leaves
6 Eggs
1/4 tsp salt
12 slot muffin tin

INSTRUCTIONS
Preheat oven to 180 degrees.
Wash and dice the pepper, onions and tomatoes and put them in a large mixing bowl.
Add the eggs and salt and mix well.
Spray the muffin tin with non-stick spray and pour the egg mixture evenly into the muffin slots.
Bake for 15-18 minutes or until the tops are firm to the touch.

What’s your go-to breakfast to have to power up the day ahead? Let me know in the comments below.