Start your day with these simple and easy recipes for breakfast.
Chocolate Chip Greek Yogurt Pancakes
These chocolate chip pancakes make a perfect light and healthy breakfast and are packed with extra protein from the Greek yogurt!
Serves:4
Prep time:10 mins
Cook time:20 mins
Total time:30 mins
INGREDIENTS
2 cups white whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup vanilla Greek yogurt
1 cup milk
2 large eggs
2 tablespoons oil
3 tablespoons honey
1 teaspoon vanilla extract
½ cup mini chocolate chips
INSTRUCTIONS
Heat a large skillet or griddle to medium heat and spray well with non stick cooking spray.
In a large bowl, mix together the flour, baking powder, baking soda, and salt.
In a separate bowl, mix together the greek yogurt, milk, eggs, oil, honey, and vanilla.
Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to over mix the batter. Gently fold in the chocolate chips.
Using a ¼ cup measuring cup, scoop the batter from the bowl and drop onto the skillet or griddle. Once the top starts to bubble and the edges look set, flip and let cook for another 1-2 minutes.
Serve with extra chocolate chips, fresh fruit, or pure maple syrup!
Kale Feta Egg Toast
This easy Kale Feta Egg Toast is like classic eggs florentine, but fast and healthy! Sautéed kale mixed with creamy feta served on toast with a fried egg.
YIELD: Serves 2
PREP TIME: 5 minutes
COOK TIME: 15 minutes
TOTAL TIME: 20 minutes
Ingredients:
2 slices English Muffin Bread, sourdough bread, multigrain bread, or English
muffin, for serving
3 teaspoons olive oil, divided
3 cups chopped kale, stems removed
1 teaspoon minced garlic (2 cloves)
1/8 teaspoon salt, plus additional for seasoning
1/8 teaspoon pepper, plus additional for seasoning
1/8 teaspoon red pepper flakes
2 large eggs
2 ounces feta cheese, crumbled
Directions:
Toast bread in a toaster, toaster oven, or beneath a broiler. Set aside.
Heat 2 teaspoons olive oil in a large skillet over medium. Add the kale, stir to coat, then cook, stirring occasionally, until the kale begins to soften, about 5 minutes. Add the garlic, 1/8 teaspoon salt, 1/8 teaspoon pepper, and red pepper flakes. Stir and cook 1 additional minute. Remove from heat, stir in the feta cheese, then cover to keep warm.
In a small skillet, heat the remaining teaspoon olive oil over medium. Gently crack eggs into skillet and sprinkle with a little extra salt and pepper. Cook until whites are nearly set, about 1 minute. Cover skillet, remove from heat, and let stand until whites are set but yolks are still soft, about 3 minutes.
To serve: Place half of the kale on top of each toast, then top with a fried egg. Serve immediately.
Cinnamon Apple Overnight Oats
Whether you’ve tried overnight oats or not, you’ve got to try this recipe! Easy, healthy and delicious–plus it will keep you full for longer
Cinnamon Apple Overnight Oats
Ingredients
1/2 cup Silk® Almondmilk
1/2 cup whole grain oats
1/4 cup plain Greek yogurt
1/4 cup unsweetened applesauce , or freshly grated apple
1/2 tsp cinnamon
Instructions
Add all ingredients to a container with a lid. Fasten lid and shake until combined. Refrigerate overnight, or for at least 3 hours. Serve cold or warm!
Banana Oat Baked French Toast
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
Yields: 1 serving
Ingredients
1/2 medium-sized ripe banana, mashed (50 g or 1/4 cup)
1/4 cup (60 ml) unsweetened almond milk*
1 Tbsp (16 g) nut butter** (optional, but recommended)
1 tsp (5 ml) maple syrup (or other liquid sweetener)
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1 slice of hearty bread, cubed***
1/4 cup (20 g) quick oats
Directions
Preheat oven to 375F (190C) and lightly grease an individually-sized oven-safe dish. Set aside.
Combine banana, almond milk, nut butter, maple syrup, cinnamon, and vanilla extract in a large shallow bowl, mixing until fully combined. Pour bread cubes into the mixture and use a fork to lightly press down so that they absorb most of the liquid. Add oats and gently stir until everything is evenly incorporated. If the mix seems too dry, add a splash of extra milk.
Transfer mixture to your prepared dish, adding a few slices of banana on top if desired. Bake for 20 minutes, until the bake has set and the top has turned golden brown.
Remove from oven and top with toppings of choice or simply enjoy as is!
Notes
* Depending on how thick and/or hearty your bread is, you may have to add a splash of extra milk.
** I used almond, but feel free to use whichever nut butter you prefer. Or, you can also leave it out completely.
*** I tried this with a few different types of bread, and each worked fine. Heartier breads produce a slightly drier bake, as do breads that are slightly older. If you need this to be gluten free, use gluten free bread and certified GF oats.
Breakfast Stuffed Peppers
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 0:55
INGREDIENTS
3 bell peppers, halved and seeded
4 eggs
1/2 cup milk
3/4 tsp salt
2 tbsp chopped green onion
1/4 cup chopped frozen spinach, thawed, squeezed dry
3/4 cup shredded cheddar cheese, divided
1/2 cup finely chopped ham
INSTRUCTIONS
Preheat oven to 350 degrees F.
In a medium bowl, combine eggs, milk, salt, green onion, spinach, ½ cup cheese and ham with a whisk until combined.
Lay your peppers in a lightly greased baking dish (whatever size works — you want them to be a little snug so they don’t move too much and spill). Divide your egg mixture between your peppers and sprinkle with remaining cheese. Bake for 45-50 minutes, until eggs are set.
SLOW COOKER:
Line slow cooker with tin foil. Place peppers in slow cooker and fill. Cook on low for 3-4 hours or until eggs are set.
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