7 Healthy, Easy Savory Breakfast Recipes

Preheat oven to 350 degrees F. Lightly spray a muffin tin with nonstick spray.

Place a skillet over medium heat. Add bacon and cook until it begins to release some of its oil. Add the onion and garlic. Cook, stirring frequently, until vegetables are softened and bacon is crispy, about 5 to 8 minutes. Add the sun-dried tomatoes.

Using a spoon, evenly distribute vegetable mixture in prepared muffin tin.

In a mixing bowl, whisk together eggs, salt, and pepper. Evenly distribute among muffin cups. Add a small amount of goat cheese to each muffin cup.

Bake until eggs are fully set, about 10 to 12 minutes. Serve warm or chill until serving.

Pour olive oil into a large, microwave safe mug. Tip the mug to evenly coat the sides with oil.

To the same mug, add the eggs, milk, salt, black pepper, bell pepper and ham. Gently beat the mixture with a fork until evenly combined. Place in the microwave and cook on high until the eggs are fully cooked through, about 1 ½ minutes.

Allow to cool slightly and serve topped with chives and mustard, as desired.

In a large mixing bowl, whisk together eggs, milk, salt, and pepper until completely combined. Heat a large nonstick skillet over medium-low heat. Add the egg mixture and cook, stirring frequently until the eggs are completely set, about 5 minutes.

Meanwhile, gently wrap the tortillas in a damp paper towel and microwave until warm, about 30 seconds.

Fill each tortilla with egg, cheese, onion, salsa, and jalapenos, if using. Serve with lime wedges, as desired.

In a mixing bowl, whisk together eggs, cottage cheese, salt, pepper, and chives, if using.

Place a medium nonstick skillet over medium heat. Once hot, add olive oil and egg mixture. With a spatula, slowly scrape eggs toward the middle of skillet as they set until mixture is cooked through, about 2 minutes.

Place a medium skillet over medium heat. Add oil, then pepper, shallots, and garlic. Sauté until veggies are soft, 5–7 minutes. Stir in spinach and cook just until wilted, 1–2 minutes more.

In a medium mixing bowl, whisk eggs with salt and pepper. Pour into skillet with vegetables and cook over medium-low heat, stirring frequently, until eggs are set, 3–5 minutes.

Evenly divide egg mixture among tortillas and top each with 2 tbsp of cheese. Fold tortilla over the mixture, fold in the sides and roll until completely closed.

Optional: If you prefer a crispier tortilla, lightly cook the finished breakfast burrito in a clean skillet until lightly browned, 1–2 minutes per side.

Toast bread to your desired doneness. Place toast on a serving plate and spread mayonnaise evenly over it.

Top toast with avocado and eggs and a sprinkle of salt and pepper. Garnish with pepitas, if using, and serve.

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

Using a sharp knife or pair of kitchen shears, cut rice paper into strips about 1 inch thick.

In a large bowl, whisk together remaining ingredients. Soak each slice of rice paper in marinade for 15 to 20 seconds per side.

Transfer rice paper strips to the prepared baking sheet and arrange in a single layer. Bake until crisp, about 5 to 7 minutes.