Non-Egg Breakfast Ideas (With Protein!)

Non-Egg Breakfast Ideas (With Protein!)

Everybody should eat a balanced breakfast but especially if you head to the gym in the morning, you will want to make sure you get you fair share of carbs, protein and healthy fat to boost your metabolism make the most of your workout. I personally love a egg or two at breakfast…hard boiled, scrambled, poached, you name it, I’ll eat it. But if you don’t like eggs as much as I do, or you need to switch it up, here are 3 breakfast ideas to try!

  1. PB&J Oatmeal: mix 1/2 cup oatmeal (quick oats) with 1 cup of 1% fat milk and microwave on high for 90 seconds. Add 2 Tablespoons of ground flaxseed, 1 Tablespoon of natural, creamy peanut butter and 1/2 cup of blueberries. (approx. 420 calories, 20 grams protein)

  2. Smoked Salmon on Sprouted Grain Toast: toast a slice of sprouted grain bread (I like the Ezekiel flax sprouted whole grain or Trader Joes Sprouted 7 Grain), spread 1 wedge of Laughing Cow cheese and top with 3oz of smoked salmon and a thinly sliced cucumbers or tomato. Add any salt-free seasoning if desired. (approx. 250 calories, 23 grams protein)

  3. Crunchy Yogurt Parfait: Mix 1/2 cup of ripe, mashed berries into 3/4 cup of Plain 0% Fat Greek Yogurt and top with 1/4 cup of pumpkin seeds. (approx. 280 calories, 25 grams protein)


Egg White Muffins

Egg White Muffins

Here’s an easy and delish way to get some protein at breakfast. Even on the go. Make these on Sunday night and you’ll have a quick, healthy breakfast option all week long!

What you need:

  • 2 cups egg whites

  • 1 cup chopped veggies (spinach, mushrooms & tomato pictured here)

  • optional salt free seasoning, herbs, pepper, cheese to taste

  • 12 cup muffin tin

Preheat the oven to 350 degrees. Prep a 12 cup muffin with olive oil cooking spray. Divide the chopped veggies evenly among the cups. Pour the egg whites on top of the veggies and sprinkle with seasoning of your choice (I like to use dried basil), fresh ground pepper and sometimes I even add a sprinkle of Parmesan or feta cheese. Bake for about 18-24 minutes or until eggs are cooked through. Remove the muffins from the tin and cool to room temp before storing them in the fridge in an airtight container. In the A.M., pop them in the microwave for 30 secs – 1 min and enjoy!