Home / Holistic Nutrition / The Best High-Protein Breakfast Ideas – Part 2

The Best High-Protein Breakfast Ideas – Part 2

In Part 1, there was mention of some super protein breakfast ideas. Here are more ideas to make sure that you start your day with a high-protein, and tasty breakfast.

1 Chickpea scramble breakfast bowl

This breakfast bowl so easy to make. More so, it will leaving you feeling full and fueled until lunchtime. This means it is great for those that want to watch their calories and waistlines.

Chickpeas are such a great source of protein when you want to mix things up a bit. You can add avocados, eggs, and then plate it on a bed of greens for extra nutrients.

Ingredients:

Chickpea scramble
1 15 oz . Can chickpeas
1 Tsp Turmeric
1/2 Tsp Salt
1/2 Tsp Pepper
1/4 White onion diced
2 Cloves garlic minced
Drizzle extra virgin olive oil

Breakfast bowl:

Mixed greens
Handful of parsley minced
Handful of cilantro minced
Avocado

Instructions:

Chickpea Scramble

To start, mince garlic and dice onion. Heat a pan over medium heat with a drizzle of olive oil. First, sauté the onions until they are soft. Then add the garlic and continue sautéing until garlic is just slightly browned.
In a bowl, pour out chickpeas and a little bit of the water they are in. Mash chickpeas slightly with a fork, leaving some whole. Mix in turmeric, salt, and pepper until evenly combined.

When onions and garlic are done, add in mashed chickpeas and sauté for about five minutes.

Breakfast Bowls

Assemble the breakfast bowls. Add in some mixed greens at the bottom of the bowls, topped with the chickpea scramble. Top with minced cilantro and parsley. Serve with avocado slices.

2 Grain-free banana protein pancakes

Anyone can make a good protein pancake. Take the traditional meal up a notch with this grain-free option that uses coconut flour and very few other ingredients. Pack on the protein with some bananas and other yummy fruit for some added sweetness.

Ingredients:

1 scoop (approx. 48 grams) of vanilla protein powder
2 T coconut flour
1 banana, mashed
1/2 tsp baking powder
2 egg whites
1/4 cup unsweetened almond milk

Instructions:

1. Mix together all dry ingredients.
2. Mix together all wet ingredients.
3. Combine wet ingredients into the dry mix and stir until there are no longer any clumps.
4. Let mixture sit for 5 mins to thicken.
5. Spray a medium skillet or pancake grill with non-stick spray.
5. Over low-medium heat add each pancake one at a time. Let cook for 2-4 mins on each side. Be patient but watch carefully. Cook time depends on your stovetop.
6. Top with maple syrup, nut butter or preserves of choice.

3 Breakfast quinoa salad with eggs and smoked salmon

Although not traditionally used for breakfast, but quinoa can be used instead of oats and if paired with salmon and eggs, it is super yummy. Besides, the combo will make sure it is really packed with protein. More so, all three of the main ingredients are super nutritional and the perfect mix of textures to satisfy the palette early in the morning.

Ingredients:

1 cup cooked quinoa
1 teaspoon extra virgin olive oil
2 oz arugula,
1 avocado, cubed,
1 teaspoon lime juice,
1-2 tablespoons chopped cilantro
2 ounces smoked salmon
1 fried egg each, served two

Instructions:

Heat olive oil in pan over medium heat and add quinoa. Cook until heated. Remove from pan.
In the same pan-fry two eggs. Adding more oil if necessary (on one side or on both, depending on your preference). Remove from pan.
Toss quinoa with arugula, cilantro and lime juice. Add avocado and smoked salmon and mix.
Divide into two bowls and top each with one fried egg.

4 Savory tempeh breakfast sandwich

If you want something different for breakfast, then you might be interested in making a savory sandwich. In this sandwich the tempeh packs a punch in the protein department and will leave you full and satisfied after piling avocado and baby spinach onto an English muffin.

Ingredients:

3 tablespoons soy sauce
1 1/2 tablespoons maple syrup
1 tablespoons apple cider vinegar
1 garlic clove, minced
1 teaspoon smoked paprika
3/4 teaspoon black pepper
1 (8 ounce) package tempeh
1 tablespoon olive oil
2-3 vegan English muffins, split and toasted
1/2 avocado, sliced
About 1/2 cup baby spinach
Ketchup
Dijon mustard

Instructions:

Whisk the soy sauce, maple syrup, vinegar, garlic, paprika and pepper together in a small bowl.

Slice the tempeh in half, thickness-wise, so you end up with two thin slabs. Slice each of your slabs in half or thirds, so you end up with 4-6 slabs total.

Coat a large skillet with olive oil and place it over medium-high heat. Add the tempeh slabs in an even layer and cook until they’re browned on the bottoms, about 3 minutes. Pour soy sauce mixture over tempeh and cook another minute or so, until the sauce dries up and forms a thick coating on the tempeh.

Flip tempeh slabs and cook about 3 more minutes, until browned on opposite sides and most of the liquid has cooked off.

Slather the English muffins with ketchup, Dijon and any other dressings you like. Stuff the muffins with tempeh slabs, topped with avocado slices and baby spinach.

5 Mexican-stuffed sweet potatoes

This is a super quick, easy, and tasty breakfast option for you to enjoy. More so, with this dish, you do not have to sacrifice taste and variation if you are in a time crunch. This dish will give you all the protein you will need to get through your day: avocados, eggs, sweet potato, and black beans. You could even add some salsa if you like.

Ingredients:

For the sweet potato boats:
2 large sweet potatoes
1 cup low-sodium black beans, rinsed and drained
1/2 cup prepared salsa, plus additional for serving
4 large fresh eggs
1-2 avocados, sliced

Optional, for topping:

Chopped fresh cilantro, cheese, nonfat Greek yogurt (or sour cream)

Directions:

Preheat the oven to 400 degrees F. Scrub the potatoes (do not peel or pierce) and arrange in a single layer on an ungreased baking sheet. Bake until the potatoes are tender, 50-60 minutes, depending upon the size of your potatoes. Set aside until cool enough to handle.

Slice the potatoes in half lengthwise, and then carefully scoop the insides into a mixing bowl, leaving a 1/4-inch-thick border on all sides and the bottom. Add the beans and salsa to the mixing bowl, then mix to combine. Stuff the filling back into the sweet potatoes, diving evenly among the potato halves. Make a well in the center of each for the egg. To ensure even egg cooking, make sure the well is as wide (or even a bit wider) as it is deep.

Crack one egg inside each well, then bake for 10-15 minutes, until the egg is just set (the deeper and narrower the well, the longer the eggs will take to cook; the wider the well, the faster). Serve immediately, topped with avocado and any other desired toppings.

About Jacques Dippenaar

Jacques is an influential health blogger and researcher helping readers explore interesting facts and information.

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