9 Easy Breakfast Recipes
We prepared nine tasty and at the same time very easy breakfast recipes. If you adore cooking, but do not have a lot of free time for this, this article is for you. 🙂
Recipe 1: Egg on Top Breakfast Stack – one of the easiest breakfast recipes
- 2 homemade cooked breakfast patties.
- Use an egg ring if you want to be sure your patties and the eggs are the same size for easier stacking.
- 2 eggs
- 1 ripe avocado
- Cook your breakfast patties if you haven’t already. Plate.
- Mash avocado and scoop on top of patty
- In a skillet fry your eggs to your liking. Over easy is nice because it allows for the runny yoke when you cut into it!
- Place your egg on top!
Recipe 2: Egg salad Sandwich
Egg salad is perfect for breakfast because you can make it over the weekend or the night before. You can also eat it without any bread, or use a low carb tortilla or a gluten free bread or biscuit, or even toast. This egg salad also pairs nicely with fresh spinach for lunch. If you are looking for easy breakfast recipes, this recipe is perfect for you.
- 2 Boiled eggs (mix while the yolks are still warm)
- 3 T. mayo
- 1 t. Dijon mustard
- 2 T. diced celery
- 1/8 t celery seed
- Salt and pepper
Place eggs in cold water completely submerged. Bring to a full boil. Remove from heat. Cover. Wait 15 minutes. Peel, chop eggs coarsely, add to mixture of: mayo, mustard, celery, and seasonings.
Egg salad makes a nice sandwich for breakfast, lunch, or supper. You can also ditch the bread and instead use the egg salad as a dip with your Sunflower Seed Crackers Recipe, or in a healthy, low carb tortilla for a take-on-the-go wrap. I must admit that my favorite thing to do with egg salad is to place it on top a nice lettuce salad!
Recipe 3: English Muffin
- 3 T. almond flour
- 1 t. coconut flour
- 1 t. solid butter, ghee or coconut oil, melted
- 1 large egg
- A pinch of salt
- ½ t. baking powder
- Mix all ingredients in a bowl. Mix well. Do not replace solid fat with an oil. Be sure it is a solid fat that you melt, then add to the rest of the ingredients.
- Pour into a microwavable safe dish (at least 4 inches in diameter with flat bottom recommended) or, an oven proof dish with sides if baking in the oven.
- Allow to sit until “set”. About 2 full minutes.
- Microwave for 90 seconds exactly. Or, bake in a preheated 350 degree oven for 15 minutes.
- Turn out onto a plate. Slice in half and THEN toast in toaster, toaster oven or back in the oven until a toasty brown.
This is dry but presumably you will use it as a vessel for some other food, such as a sausage patty, an egg, butter and berries. Has a cornmeal or triscuit like texture to it.
Recipe 4: Fried Portabella and Eggs – one of the most delicious breakfast recipes
- Portabella Mushroom, sliced
- 1 egg
- Oil, salt and pepper
- Coat the bottom of a cold skillet with oil, salt and pepper. Remember that mushrooms absorb some of the oil so while you do not want them swimming, you do want enough to still have some oil covering the bottom of the skillet.
- Heat to a medium heat. Then add mushroom slices coating both sides and then allowing to fry on one side to a golden brown before turning.
- Fry slices of mushroom until tender and golden brown. About 15 minutes.
- You can then prepare your eggs whatever way you choose, fried, scrambled, poached, hard-boiled, or an omelet.
Recipe 5: Fruit and Unsalted Nuts
Sometimes breakfast is more about ideas then full on recipes. Anytime you can eat whole fresh, unprocessed foods and feel satisfied is a victory for your health!
We all love our fruit but it can be a high carb food. Limit portions if you eat any at all and choose wisely.
There is a website I like to use to check carb counts of foods: twofoods.com I am not affiliated with them in any way but I use this site a lot. Pay attention to the portion size as well as the carb count. You can also check carb counts on fatsecret’s website. Some common fruits with their respective carb counts:
Mango has a whopping 28 carbs per one cup of fruit
One medium size pear has about 25 carbs, as does a medium banana
An orange has about 15 carbs
Blackberries: per one cup has about 12 carbs
Strawberries: per one cup has about 12 carbs
Watermelon, per one cup servings: 12 carbs
Choose a tangerine (instead of an orange) and get just 9 carbs
Peaches average about 9 carbs per medium size fruit.
One average size plum has 7 carbs
One Apricot has just 4 carbs!
Recipe 6: Pancakes (basic)
- 1 cup Almond flour
- ¼ cup water
- 2 large eggs (not extra large eggs)
- 1 t. raw, unfiltered honey or ½ t. sugar
- Coconut Oil for the skillet or a nonstick cooking spray
1 teaspoon of honey has about 7 carbs while ½ teaspoon white sugar has about 2). This makes about six 4 inch pancakes which gives you a total carb (including the almond flour) of 7 carbs per pancake. By comparison, a wheat flour pancake of the same size would have 16 carbs. Our breakfast recipes will help you not only to eat with pleasure, but also to keep yourself fit.
Combine all ingredients using a fork until eggs have combined well. Make as you normally would a pancake. I encourage you to try this basic recipe first. Taste it. Then decide if you want to add optional ingredients like vanilla, cinnamon, nuts, and or berries the next time you make it or with the remaining batter. This makes a nice sandwich with the Breakfast Sausage Recipe too. Likewise, you could add some water to the batter, thinning it out, and make crepes. Easily make this a savory pancake for lunch or supper by adding sliced scallions. This recipe is one of the easiest and most delicious breakfast recipes, so we hope that you will like it.
Recipe 7: Mushroom and Zucchini Frittata
A Frittata can absolutely be made ahead, refrigerated and heated up or eaten cold or even room temperature!
- 2 large eggs
- 4 ounces thinly sliced mushrooms
- Shaved zucchini ( I use the side slicer on my grater for nice very thin slices)
- 2 tablespoons diced onion
- Salt and pepper
- Oven proof skillet
- Preheat oven to 400 degrees
- Toss the mushrooms, onion, oil, salt and pepper in a bowl.
- Saute’ mushrooms until starting to turn a toasty brown.
- Whisk your eggs and pour evenly over the mushrooms. Be sure you still have the skillet over medium to high heat.
- Cook on the stove top for a minute or two until you see the eggs starting to set on the edges of your skillet.
- Spread your shaved zucchini evenly over the top of the eggs.
- Bake at 400 degrees in preheated oven for about 10 minutes.
- Allow your frittata to sit and rest for 5-10 minutes after removing from the oven before slicing or eating.
Recipe 8: No-Flour Pancake – one of the best breakfast recipes for a romantic breakfast in bed
- ½ cup cooked pumpkin
- 2 eggs
- 2 T. coconut oil (solid, not the liquid) or, Unsalted Real Butter.
Place all ingredients in your blender or food processor and blend until you have a smooth batter. Cook these a bit slower than you would a traditional pancake to ensure they cook through. Cook about 7 minutes on the first side before flipping. Walnuts, vanilla, and/or cinnamon in the batter is a nice optional addition to this recipe.
Recipe 9: Sausage Gravy – one of the most unforgettable breakfast recipes
- ¼ lb Ground pork
- 2 T. gf flour (I tried almond flour, my favorite, but it does not work. So I used GF Bisquick)
- 1 Cup Almond Milk (Unsweetened Original which has just 1 carb per cup)
- 1 t. salt
- 2 T. sage
- 1 t. thyme
- ½ t. garlic powder
- ¼ t. onion powder
- 1 t. cumin
- 1 t. lemon pepper
- ½ t. Black Pepper
- Brown pork in a skillet over medium to high heat. Add seasonings and flour and whisk immediately to blend until smooth.
- Add milk and continue to whisk. You may want to turn the heat down a bit.
- Will thicken within minutes.
- You could also use this recipe for chicken gravy with fried chicken fat after removing the chicken from the skillet.
We sincerely hope that you will like these breakfast recipes. Please, share with us your own recipes, experience and preference in cooking and be ready for new interesting articles and tips. 🙂
“Summer Body Recipes.
My Best Collection of Low Carb, Healthy & Fresh Unprocessed Food Recipes”
By Paula C. Henderson