Breakfast

These egg and veggie bites can be eaten straight from the fridge, or heated quickly in the toaster oven or microwave.

Ricotta, Parmesan and feta cheese commingle for ultimate creaminess in these turnovers made of flaky phyllo dough.

This seasonal smoothie is both warming and refreshing — the perfect way to start a chilled winter day with a nutrition boost.

Oatmeal offers ultimate comfort in winter and is a healthy way to kick off cold mornings.

Made from butternut squash and zucchini, these fritters make a great side, small bite or even stand-in for toast in eggs Benny.

Packed with smoky, sweet and savory spices, chorizo-style sausage meat is endlessly versatile. Make yours mild or hot by adjusting the amount of cayenne.

Sweet and crispy, these sweet potato latkes are really hard to beat, especially as a breakfast side paired with bacon and eggs.

This hash is an excellent choice for a make ahead breakfast or lunch option during the week or even a busy weeknight dinner, paired with some eggs and avocado.

These breakfast muffins are the perfect on-the-go meal. They’re simple to make and you can make bake them ahead of time for quick breakfast throughout the week.

If pressed for time in the morning, fully prepare these protein-stacked pancakes the night before and reheat them in the toaster the next morning.

Parfaits are a fun way to make breakfast feel fancy while still delivering high-protein nutrition to fuel you through busy mornings.

Quiche is the perfect make-ahead recipe as it’s delicious warm from the oven, cold or even reheated the next day for a filling breakfast, lunch or dinner.

Simple one-pan meals can be your best friend when you're preparing for the week ahead. Filled with hearty kale and earthy mushrooms this frittata cooks up a satisfying meal that you can feed you for most of the week.

Chunks of apples, spicy cinnamon and walnut pieces turn these hearty pancakes into a filling breakfast or energizing snack.

This energizing breakfast recipe from Dr. Mark Hyman's new cookbook, "Food, What the Heck Should I Cook?" will keep you revved from daybreak to lunch.

When you think of a hot breakfast bowl, it doesn’t have to start with oats. Here, we use protein-rich quinoa mixed with apple and warming spices to fuel your morning.

This colorful hash is filled with nutritious, vitamin-filled produce. For a fast morning, prepare the hash the night before and reheat it with the spinach in the morning.

This protein-rich smoothie tastes like pumpkin pie but doesn’t come with the sugar crash. For an indulgent garnish, top with a dollop of coconut cream.

This egg-topped version takes avocado toast to the next level. Be sure your bread slices are sturdy enough to hold the toppings.

This quick breakfast will fuel you all morning long. Save time this week by preparing 1½ cups of cooked quinoa and refrigerating leftovers to use for future breakfasts.

Chocolate for breakfast? Yes, please! This smoothie will keep you feeling full from whole-food additions, such as beans, spinach and banana. Choose a protein powder that doesn’t contain any added sugar.

Featuring fresh peaches and an oat and nut topping, this peach crisp makes for a wholesome breakfast or afternoon treat. To save on ingredients in the plan, we use whole almonds and grind them into flour, but if you already have almond flour on hand, you can use it instead (use a roughly equivalent amount).

Get a hearty helping of vegetables and fruit with this recipe for a delicious berry and spinach smoothie.

Easy and delicious, this hearty oatmeal is the perfect way to have a healthy whole-grain breakfast.

You will gobble up these nutty maple cinnamon bars. They're easy to bake and, and they make a great snack or dessert.

Cranberry nut muffins make an easy snack or breakfast. They're the perfect combination of tartness from the cranberries with sweetness from the apples and honey.

This veggie-packed smoothie is a potent health and beauty elixir full of mineral-rich greens for more energy and glowing skin.

Whether you like ’em rolled, folded or stacked high, go for these grain-free crepes that are made without any sweeteners.

Make breakfast a breeze and whip up this irresistible french toast smothered in bananas.

Most pancakes are so high in carbs that you need to snooze before lunch, but this version made with almond and coconut flours and no sweeteners contains only 12 grams of carbs per serving.

Yes, you can still have avocado toast on keto – if you use our low-carb loaf made with nut butters and coconut flour. The leftover bread is delicious toasted and buttered, for sandwiches or made into French toast.

Eggs and greens are a perfect combination of protein and veggies to energize you all day long.

Start your day right with this creamy yogurt parfait that's full of healthy protein and energizing nuts and seeds.

This protein-rich skillet breakfast is both fast enough for weekday mornings and hearty enough for houseguests. Here, we used plain turkey sausages, but go ahead and toss in your favorite variety, such as Italian or breakfast-style.

Treat yourself to this smoothie version of sweet potato pie whipped together with frozen mango and topped with pecan-studded baked granola.

This breakfast take on a Greek favorite skips the heavy pastry and gives you a good dose of greens, along with heaps of feta and creamy ricotta for a satisfying start to the day. Make it ahead of time and simply warm it through in the toaster oven in the morning.

Any morning is glorious when this loaf is ready and waiting. It’s grain-free and packed with good-for-you ingredients, but the coconut butter glaze almost takes this breakfast into dessert. Remember to use coconut butter, not coconut oil, for the glaze.

This super-fast smoothie bowl contains satiating protein yet tastes like decadent cherry cheesecake.

Pancakes take a savory turn with this almond and cornmeal version topped with black bean salsa and a drizzle of cilantro-infused yogurt.

These Eggs Benedict are every bit as good as the classic versions served over an English muffin. Except we swap the muffin for sweet potato fritters, making this dish Whole30 compliant.

This zesty Mexican flavored bake is easy to prepare. Vegetables, black beans and avocado smother a soft egg.

Diced apple tossed with cinnamon and ground flaxseed are a perfectly easy — and healthy — breakfast to power you through your day.

Enjoy this versatile fall-flavored quiche for breakfast, lunch or dinner. The herbed crust is made with almond flour, making it both gluten- and grain-free.

These versatile Paleo crumble bars can work equally well for breakfast, a snack or even dessert. They’re quite crumbly, so we love serving them in a bowl with yogurt or ice cream. To add a spicy dimension, try using apple pie spice in place of the cinnamon.

Cassava flour is a great gluten- and grain-free alternative that works well in both sweet or savory applications. We use it to make these easy and delicious waffles.

These blender pancakes couldn't be any easier, making these a great weekday breakfast option. Just blend, cook and eat!

Make breakfast even easier by making your batter in the blender! No whisk/bowl needed. Packed with antioxidant-rich blueberries, these pancakes are as healthy as they are delicious!

Making a batch of these almond butter, oat and flax bars at the start of the week ensures you always have a nutritious snack on hand or a breakfast you can grab on your way out the door.

Sweet, in-season strawberries are the base of these pretty breakfast pops along with fiber-rich chia seeds. An optional boost of protein powder helps keep you satiated until lunch.

We’ve taken all the ingredients in a traditional breakfast parfait – yogurt, homemade granola and berries – and piled them into a frozen ice pop so you can just grab them on your way out the door.

Eating fish regularly is likely a major factor in the longevity of Icelanders. This traditional salt-cured fish is usually served over buttered dark rye bread with a homemade honey-mustard sauce.

A fun twist on a childhood favorite, these biscuits are so nutrient-dense, you can eat them anytime of day. Enjoy them as a midday snack or as a sweet take on a breakfast sandwich.

Toast is the fastest, easiest breakfast ever — and this one is packed with protein and plenty of fiber from this flavorful bean spread. Make it the night before for faster breakfast prep. We’ve suggested some options for toppings, but you can also customize it with ingredients you have at home.

Ingredients like black beans, Greek yogurt and turkey chorizo sausage pack lot of protein into this easy breakfast dish.

This pizza Margherita-style egg dish uses a sheet pan for faster cooking and a contemporary take on the traditional quiche. Using store-bought crusts makes this recipe super fast, but you can swap out homemade or use gluten-free crusts instead.

These grain-free waffles use almond flour instead of wheat flour for added protein. Because they’re gluten-free, they work best on a mini waffle iron, but making 4 full-size waffles is an option, too.

Peanut butter and quinoa are the stars of this energizing, high-protein breakfast bowl.

This is no ordinary loaf! For a gluten-free bake, we turned to green banana flour, which is traditionally used in Jamaican and African cuisine as a replacement for wheat flour.

Riced cauliflower is the hero of these crisp and savory waffles that are fit for breakfast or dinner, and require just 10 minutes of prep.

Fragrant and flavorful, these vegetable-packed muffins are a wonderful treat any time of day.

Smoothies are the ultimate take-to-go breakfast, but it’s easy to fall into a smoothie rut. Our secret? Switch up the flavor by adding matcha, a finely ground green tea that adds sweet, earthy flavor and a power punch of antioxidants.

These portable parfaits have two fruity layers: a cherry and a banana layer, all topped with chopped plums and crunchy almonds for a filling breakfast. Get creative with chopped fruit and nuts of your choice for sprinkling between layers and on top.

Make a batch of these protein-packed burritos on Sunday and store them in your fridge or freezer for heat-and-eat breakfasts or lunches throughout the week.

Full-fat coconut milk is key to achieving the luscious creamy texture that’s often lacking in dairy-free puddings. For a pop of color, sprinkle with curls of lemon zest, mint or berries just before serving.

Buckwheat is not only full of robust flavor, but it's also a fiber-rich nutrition powerhouse that's naturally gluten-free.

These almond flour scones have the consistency of a muffin, but the shape of a scone. The quick peach jam adds a fruity flavor punch.

A cross between a latke and a hash brown, these crispy waffles made from spiralized potatoes are a must-try. We love them with a little yogurt and maple syrup, but you can also load them up with salmon and dill for a heartier meal.

This lightly sweetened smoothie from blogger Lee Tilghman is a great introduction to vegetable-based smoothies. It's smooth, thick, and creamy—you won't even miss the banana!

This four-ingredient vegan pudding makes a perfect protein-packed breakfast. No berries? Top with whatever fruit you have on hand.

A creamy ginger and lemongrass–infused dressing makes this bowl a tropical treat, while hemp hearts and toasted unsweetened coconut add a bit of crunch.

The herbal taste of basil with lime juice and a touch of salt and pepper make the fruits in this bowl taste even sweeter. Mix and match with your favorite melons and berries.

Inspired by the Middle Eastern tradition of mixing sweet fruits with savory foods like tahini, this fresh bowl is ideal for serving at your next 
barbecue or breakfast. Garnish with a little citrus zest for extra brightness.

This easy, plant-based breakfast will last up to four days refrigerated, so you can get out the door fast on busy mornings.