Skipping breakfast is a problem that just creeps up on us. With busy lives and non-stop schedules, breakfast is often the first casualty of a regular weekday. But we don’t realise how this practice can affect our health adversely. Skipping the first meal of the day often means that we’re famished around midday and will eat anything and a lot of it. It’s difficult to patiently look for healthy options and control portions when your stomach is rumbling. The solution to this is a nice, hearty, healthy breakfast first thing in the morning. We know that sounds like a task. Who wants to wake up hours earlier to make breakfast? But with these quick, healthy breakfast recipes, your routine will change.
We’ve listed 8 healthy breakfast recipes here, so that you can have a new breakfast every day. We’ve added an extra option so that you can change it around the next week. This way, you’ll look forward to breakfast and it won’t seem boring. Win-win, right?
Read on for the healthy breakfast recipes that can change your life.
1. Avocado Toast with Eggs
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Ingredients:
1 ripe avocado, peeled and pitted
1 teaspoon butter
2 eggs
Salt and pepper to taste
Method:
First, double fry an egg. For this, put butter in a frying pan and let it melt. Crack eggs into the pan, keeping the yolk intact. Cook for 2-3 minutes on medium heat and flip when they’re firm. Take care not to crack the yolks when you do this. Cook eggs for another 2-3 minutes.
While the eggs are cooking, toast two slices of bread. Pit and peel the avocados and mash them in a bowl or slice them. Add salt and pepper to taste. You can also add chopped onions or tomatoes, if you have time.
Spread the avocado mixture on the toasts and top each with a fried egg. Add salt and pepper to taste on the eggs.
2. Berry and Yogurt Smoothie
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Ingredients:
1/2 packet frozen mixed berries
1 banana, peeled and cut
2 cups milk of choice
150-200 grams yogurt, vanilla or plain
1-2 tablespoons honey, to taste
Method:
Put all the ingredients in a blender and blend until smooth. Pour it out and garnish with 2-3 berries on top. Because Instagramming your breakfast is part of the fun.
3. Blueberry Almond Overnight Oats
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Ingredients:
1/2 cup rolled oats
1/2 cup milk of choice
2 tablespoon butter of choice
1/4 teaspoon vanilla extract
1/2 teaspoon cinnamon powder
1 cup frozen blueberries, cut in half
1 tablespoon toasted almonds, sliced
Method:
As the name states, this recipe will need to be prepped the night before. In a jar or glass of your choice, combine oats, milk, vanilla and cinnamon. Add half the blueberries and stir them in well. Top with the rest of the blueberries and almonds. Cover and refrigerate overnight.
Add a sliced fruit to this combination, if you’d like. Perfect for a rushed morning.
4. Oats and Besan Cheela
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Ingredients:
125 grams besan
40 grams powdered oats
1 onion, sliced
1 green chilli, chopped
1-2 teaspoons garlic powder
1-2 teaspoons coriander powder
Salt, to taste
Red chilli powder, to taste
Cooking oil
Method:
To reduce cooking time in the morning, cut and chop onions and green chillies the previous night. Cover and store in the refrigerator. In the morning, combine all the ingredients in a large bowl to make the batter. Add water gradually to get a mixture similar to pancake batter.
Preheat a frying pan on medium heat. Add a drizzle of cooking oil. Pour a ladleful of batter into the pan and spread it in circular motions. Make sure the batter is enough to make a thin crepe. Cook until it’s firm enough to flip. Cook for 3-5 minutes on each side, or until the cheela looks done.
Serve with a chutney of your choice.
5. Poha
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Ingredients:
1 cup poha
1 tablespoon cooking oil of choice
1/2 cup onions, chopped
Curry leaves
1 teaspoon mustard seeds
2-3 red chillies, chopped, optional
1/2 teaspoon turmeric
1 tablespoon lemon juice
Salt, to taste
Method:
Wash the poha in a big sieve or colander. Let all the water drain out completely. In a pan, heat the oil and add mustard seeds, onions, curry leaves, turmeric and red chillies, if you’re using them. Saute over low heat till the onions are cooked. Add poha and mix well over high heat. Add salt and let the poha cook thoroughly. When it’s cooked, turn off the heat and add lemon juice. At this stage, you can also add chopped coriander leaves if you’d like.
Serve hot. Garnish with coriander leaves and lemon wedges to make it look fancy.
6. Keto Pancakes
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Ingredients:
1/2 cup almond flour
100 grams cream cheese
4 eggs
1 teaspoon lemon zest
Butter, to taste
Method:
Combine the almond flour, cream cheese, lemon zest and eggs in a bowl. Whisk vigorously till the ingredients form a batter. Melt 1 tablespoon of butter in a pan. Pour in about a ladleful of batter and spread it in a circular motion. Cook for about 2-3 minutes, till it’s firm enough to flip. Once flipped, cook for another 2-3 minutes.
Serve hot, topped with butter or fruits.
7. Bell Pepper Eggs
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Ingredients:
1 red bell pepper
1 yellow bell pepper
2 eggs, depending on how many servings you need
Butter
Salt and pepper, to taste
Method:
Cut medium to thin circular slices of the bell peppers. Get rid of the seeds. Add butter in a pan and add the bell pepper slices to it. Let the bell peppers cook for 2-3 minutes on low heat. Now, carefully crack an egg into each ring without breaking the yolk. Repeat the process for all the bell pepper rings. Season with salt and pepper. Remove from the pan when the eggs are cooked enough.
Serve hot with toast or chutney.
8. Broccoli Egg Bhurji
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Ingredients:
3 eggs
1 cup broccoli florets, chopped
2 onions, chopped
2 tomatoes, chopped
2 teaspoons garlic powder or 4-5 garlic cloves, finely chopped
1 teaspoon turmeric powder
1 teaspoon red chilli powder
Salt, to taste
Cooking oil of choice
Method:
Heat oil in a frying pan and add the onions. Saute for 2-3 minutes and add garlic. Wait for the raw garlic smell to go away if you are using garlic cloves. Add tomatoes and cook till they’re mushy. Add broccoli and cook for about 10-12 minutes. Add turmeric, red chilli and salt, and mix well. Make sure all the ingredients are well-covered in the spices. Make a small well in the centre of the pan and break eggs into it. Let the eggs cook for 2-3 minutes and scramble them well. Mix the eggs with the rest of the ingredients in the pan.
Garnish with coriander leaves, if you’d like. Serve hot with parathas or rotis. Perfect for a healthy weekend breakfast.
See? You don’t need to skip breakfast anymore. All you need to do is decide a day in advance what you want for breakfast the next day. The rest of it, as you’ve seen, is a breeze. For more healthy recipes, including healthy desserts and snacks, click here and here.
