Best Healthy Breakfast Recipes For Weight Loss

1. How To Make Cobb Breakfast Casserole

Ingredients

  • 1 1/2 cups diced tomatoes
  • 1/2 cup chopped fresh parsley
  • 1/4 cup vinaigrette
  • 12 eggs
  • 1 cup plain yogurt
  • 1/2 cup milk
  • 8 slices cooked crumbled bacon
  • 1 cup cooked chicken breast, chopped
  • 2 avocados, diced
  • 1 cup crumbled blue cheese
  • 1 tablespoon chopped fresh chives
  • salt to taste
  • ground black pepper to taste

Directions

Preheat an oven to 350 degrees F (175 degrees C). Lightly oil a 9×13-inch baking dish.

Toss tomatoes and parsley in vinaigrette. Drain and set aside.

Beat eggs in a bowl; whisk in yogurt and milk. Pour egg mixture into prepared baking dish. Evenly distribute the tomatoes, bacon, chicken, avocados, and blue cheese on the egg mixture. Sprinkle with chives. Season with salt and pepper.

Bake 25 minutes in the preheated oven, until eggs are cooked through, puffy, and beginning to brown.

2. Recipe For Easy Egg and Avocado Breakfast Burrito

Ingredients

  • 6 eggs
  • 1/3 cup milk
  • 1/4 cup shredded Cheddar cheese
  • salt to taste
  • 2 avocados – peeled, pitted, and mashed
  • 4 (10 inches) flour tortillas, warmed
  • 2/3 cup dry curd cottage cheese
  • 1/4 cup ketchup

Directions

In a bowl, beat together the eggs, milk, and cheese. Season with salt. Pour into a skillet over medium heat. Cook and stir until scrambled.

Season mashed avocados with salt. Place tortillas one at a time in a separate skillet over medium heat, and cook just until warm. Spread equal amounts of the avocado mixture on one side of each warmed tortilla. Layer with equal amounts of cottage cheese and scrambled eggs. Roll into burritos and serve with ketchup.

3.Recipe For Morgan’s Breakfast Polenta

Ingredients

  • 3 cups of milk
  • 3 cups of water
  • 1 cup dry polenta
  • 2 tablespoons white sugar
  • 1/2 teaspoon salt
  • 1/2 cup sour cream (optional)
  • 1 tablespoon white sugar (optional)
  • 6 tablespoons blackberry jam

Directions

In a medium pan over high heat, bring to boil milk and water. Reduce heat to simmer liquid. Stirring constantly, pour in the polenta in a thin, steady stream, breaking up any lumps that form. Stir in 2 tablespoons sugar and salt. Simmer, stirring often, until polenta is soft and creamy, about 30 minutes.

In a small bowl, mix sour cream and 1 tablespoon sugar.

Ladle polenta into bowls, and top with about 1 tablespoon of jam and a dollop of sweetened sour cream.

4. How To Make Breakfast Hash

Ingredients

  • 6 small potatoes, peeled and cut into 1/2-inch cubes
  • 1 cup sliced fresh mushrooms
  • 1 small green bell pepper, diced
  • 1 small sweet red pepper, diced
  • 1 small onion, chopped
  • 1 teaspoon garlic salt
  • 1 teaspoon minced fresh parsley
  • 1/4 teaspoon pepper
  • 2 tablespoons butter or stick margarine

Directions

In a bowl, combine the first eight ingredients. In a large nonstick skillet, melt butter over medium-high heat. Add potato mixture. Cook and stir for 15-16 minutes or until potatoes are lightly browned.

5. How To Make Best Breakfast Cookie

Ingredients

  • 2 cups brown sugar
  • 2 1/2 cups rolled oats
  • 4 cups all-purpose flour
  • 1 tablespoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 cup canola oil
  • 1/2 cup prune puree
  • 2 tablespoons water
  • 5 egg whites
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup raisins
  • 1/4 cup chopped walnuts
  • 1/3 cup chopped dried apricots

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.

In a large bowl, stir together the brown sugar, oats, flour, baking soda, baking powder, salt, and cinnamon. Make a well in the center and pour in the canola oil, prune puree, water, egg whites, and vanilla. Mix until well blended. Stir in the raisins, walnuts, and apricots. Scoop cookies using an ice cream scoop, or roll into golf ball-sized balls. Place cookies 2 inches apart onto the prepared cookie sheets and flatten to 1/2 tall with wet hands. These cookies do not flatten very much while baking.

In the preheated oven, bake 8 minutes for chewy cookies 10 to 12 minutes for dry cookies. Cookies will not get crisp. Remove from cookie sheets to cool on wire racks.

6. How To Make Breakfast Bundles

Ingredients

  • 1/2 cup butter or margarine, softened
  • 2 tablespoons orange juice concentrate
  • 1 egg, lightly beaten
  • 1 1/2 cups all-purpose flour
  • 2/3 cup sugar
  • 1/2 cup Grape-Nuts cereal
  • 1 teaspoon baking powder
  • 1/2 pound sliced bacon, cooked and crumbled

Directions

In a mixing bowl, beat butter and orange juice. Add egg; mix well. Combine flour, sugar, cereal, and baking powder; stir into butter mixture. Fold in bacon. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 350 degrees F for 11-13 minutes or until edges are lightly brown. Store in the refrigerator.

7. Recipe For Fresh Fruit Breakfast Lasagna

Ingredients

  • 1 1/2 cups milk
  • 1 cup all-purpose flour
  • 2 eggs
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon almond extract
  • 2 tablespoons white sugar
  • 1/2 (3.4 ounces) package instant vanilla pudding mix
  • 1 cup of orange juice
  • 1/2 cup sour cream
  • 2 cups sliced fresh strawberries
  • 2 bananas, sliced
  • 1 cup fresh blueberries
  • 1 cup whipped cream

Directions

To make the crepes, whisk together the milk, flour, eggs, oil, almond extract, and sugar in a bowl until you have a smooth batter. Lightly grease a small skillet and place over medium heat. Spoon in 2 tablespoons of batter and gently tilt the skillet to spread the batter to the edges of the pan. Cook until brown, 1 to 2 minutes. Flip the crepe and cook the other side until brown. Remove to a plate. Repeat with the remaining batter until it is all used.

To make the filling, whisk together the pudding mix, orange juice, and sour cream in a bowl. Gently fold the strawberries, bananas, and blueberries into the sour cream mixture.

Lightly grease the bottom of a baking dish. Cover the bottom of the dish with 1/3 of the crepes. Spoon 1/2 of the fruit mixture over the crepes. Repeat with remaining fruit and crepes, finishing with the crepes as the top layer. Garnish with whipped cream. Allow sitting 30 minutes before serving.

8. Recipe For The Sarge’s Goetta – German Breakfast Treat

Ingredients

  • 3 quarts water
  • 2 tablespoons salt
  • 2 teaspoons ground black pepper
  • 5 cups steel-cut oats
  • 2 pounds ground beef
  • 2 pounds ground pork sausage
  • 2 large onions, finely chopped
  • 1/4 cup cooking oil

Directions

Bring water, salt, and pepper to boil in a slow cooker set to High. Stir in steel-cut oats, cover, and cook 90 minutes.
In a large bowl, mix beef, pork, and onions. Stir into the oat mixture, and reduce heat to Low. Cover, and continue cooking 3 hours, stirring occasionally.
Transfer the mixture to a medium baking pan, and cool until semi-solid. Turn out onto wax paper, and chill 1 hour in the refrigerator, or until firm.
Heat oil in a large, heavy skillet over medium-high heat. Cut the refrigerated mixture into thin slices. Cook slices one at a time in the heated oil until evenly brown.

9. Breakfast Sausage Recipe

Ingredients

  • 2 teaspoons dried sage
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon dried marjoram
  • 1 tablespoon brown sugar
  • 1/8 teaspoon crushed red pepper flakes
  • 1 pinch ground cloves
  • 2 pounds ground pork

Directions

In a small, bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper, and cloves. Mix well.
Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.
Saute the patties in a large skillet over medium-high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (70 degrees C).

10. How To Make Apple Breakfast Popover

Ingredients

  • 4 egg whites
  • 1/2 cup fat-free milk
  • 1/2 cup all-purpose flour
  • 1 tablespoon butter or stick margarine, melted
  • 1/8 teaspoon salt
  • 1 1/2 cups finely chopped peeled apple
  • 1/2 cup apple jelly
  • 2 tablespoons water
  • 1/8 teaspoon ground cinnamon

Directions

In a mixing bowl, beat the egg whites, milk, flour, butter, and salt until smooth. Pour into an 8-in. square baking dish coated with nonstick cooking spray. Bake at 400 degrees F for 20-25 minutes or until golden and puffed. Meanwhile, in a small saucepan, combine the apples, jelly, water, and cinnamon. heat over low heat until jelly is melted and the mixture is heated through. Cut popover into quarters; serve with apple topping.

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