23 Easy High-Protein Breakfast Recipes to Boost Weight Loss

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Eating a protein-rich meal in the morning can help you lose weight by making you less hungry, burning more calories, and keeping your muscles healthy.

This post has 23 different high-protein breakfast recipes that are simple to make and taste great.

1. Greek yogurt parfait with berries and almonds

○ One cup of Greek yogurt
○ 1 cup of mixed berries, like strawberries, blueberries, and raspberries
○ 1/4 cup of slivered almonds
○ Honey: 2 tablespoons (optional)

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Layer Yogurt and Berries: Start by putting half of the Greek yogurt in the bottom of two serving glasses.
Add Fresh Berries: Next, add a layer of mixed berries, but save some for the top.
Add a layer of slivered almonds on top of the berries for a delightful crunch.
Repeat the layers with the rest of the yogurt, berries, and almonds.
Drizzle honey on top: If you want to, you can drizzle honey on top for a little bit of natural sweetness.
Serve: This parfait is good for you and looks great. It has a mix of creamy yogurt, fresh berries, and crunchy almonds.

2. Spinach and Avocado Scrambled Eggs

○ Four big eggs
○ One cup of fresh spinach
○ 1 diced avocado
○ Salt and pepper to taste
○ 1 tablespoon of olive oil

Whisk the eggs: In a bowl, beat the eggs with salt and pepper.
To cook spinach, heat olive oil in a skillet over medium heat and sauté the spinach until it wilts.
Scramble the eggs: Pour the eggs over the spinach and carefully scramble them until they are barely set.
Add the avocado: Take it off the heat and gently stir in the cubed avocado.
To serve, put the creamy scrambled eggs on a plate and add a slice of whole-grain toast.

3. Pancakes with cottage cheese and berries

○ One cup of cottage cheese
○ Two big eggs
○ 1/2 cup of almond flour
○ One cup of berries of your choosing
○ One teaspoon of vanilla extract
○ 1 teaspoon of baking powder
○ A pinch of salt

Mix the ingredients: In a bowl, mix together the eggs, almond flour, vanilla extract, baking powder, and a touch of salt.
Heat Skillet: Set a non-stick skillet over medium heat to get it ready.
Make pancakes by pouring batter into small circles and heating them until bubbles appear on the surface. Then flip them over.
Serve with berries: If you want, you can top the pancakes with fresh berries and a little bit of sugar-free syrup.

4. Roll-Ups with Smoked Salmon, Cucumber, and Hummus

○ Four ounces of smoked salmon
○ 1 cucumber, cut into thin slices
○ 1/2 cup of hummus
○ 2 Whole Wheat Tortillas
○ Fresh dill: to use as a garnish
○ Lemon wedges for serving

Spread the hummus on each of the whole wheat tortillas.
Add Salmon: Put slices of smoked salmon on top of the hummus.
Layer of Cucumber: Put thin slices of cucumber on top of the salmon.
Roll Them Up: Carefully roll the tortillas tightly around the ingredients.
Cut the rolls into little pieces, add fresh dill, and serve with lemon wedges.

5. Coconut milk with berries chia seed pudding

○ 1/4 cup of chia seeds
○ One cup of coconut milk
○ 1 cup of mixed berries
○ 1 teaspoon of vanilla extract
○ Maple syrup: to taste (optional)

Mix Chia Seeds and Milk: In a bowl, blend chia seeds with coconut milk and vanilla essence.
Refrigerate: Let the mixture sit in the refrigerator overnight or for at least 4 hours until it develops a pudding-like consistency.
Add Berries: Top with fresh mixed berries before serving.
Sweeten: If you want it to taste sweeter, drizzle maple syrup on it.

6. Breakfast Bowl with Avocado and Egg

○ Eggs: 4, big
○ Avocado: 1, diced
○ Cherry Tomatoes: 1/2 cup, halved
○ Spinach: 1 cup
○ Olive Oil: 1 tbsp
○ Salt and Pepper: To taste

Cook Eggs: Heat olive oil in a pan and cook the eggs to your taste (scrambled or fried).
Prepare Vegetables: In a bowl, combine diced avocado, halved cherry tomatoes, and fresh spinach.
Assemble Bowl: Place the cooked eggs on top of the vegetables.
Season: Season with salt and pepper to taste and serve immediately.

7. Tofu with Vegetables

○ Firm Tofu: 1 brick, diced
○ Bell Peppers: 1 cup, diced
○ Onions: 1/2 cup, diced
○ Mushrooms: 1/2 cup, sliced
○ Spinach: 1 cup
○ Turmeric: 1/2 teaspoon (for color)
○ Olive Oil: 1 tbsp
○ Salt and Pepper: To taste

Sauté Vegetables: In a pan, heat olive oil over medium heat. Add onions, bell peppers, and mushrooms, cooking until softened.
Add Tofu: Incorporate chopped tofu and turmeric, stirring well to incorporate and heat through.
Wilt Spinach: Mix in spinach until wilted and season with salt and pepper.
Serve: Enjoy a colorful and hearty plant-based scramble that’s both filling and nutritious.

8. Protein Smoothie with Spinach, Protein Powder, and Almond Milk

○ Spinach: 1 cup
○ Protein Powder: 1 scoop (vanilla or unflavored)
○ Almond Milk: 1 cup
○ Banana: 1, frozen
○ Almond Butter: 1 tbsp
○ Ice Cubes: Optional

Blend Ingredients: Combine all ingredients in a blender.
Process Until Smooth: Blend on high speed until smooth and creamy.
Adjust Consistency: Add ice cubes if desired.
Serve: Pour into a glass and enjoy a refreshing and protein-rich smoothie that’s excellent for a post-workout breakfast or a quick lunch on the run.

9. Veggie Frittata with Bell Peppers, Onions, and Mushrooms

○ Eggs: 6, big
○ 1 cup of chopped bell peppers
○ 1/2 cup of chopped onions
○ One cup of sliced mushrooms
○ Two teaspoons of olive oil
○ Salt and pepper to taste
○ Fresh Herbs: For garnish (optional)

Preheat Oven: Set your oven to broil.
Sauté Vegetables: In an oven-safe skillet, heat olive oil over medium heat. Add onions, bell peppers, and mushrooms, cooking until they are soft.
Add Eggs: Whisk the eggs in a bowl, season with salt and pepper, and pour over the sautéed vegetables.
Cook Frittata: Let the eggs cook without stirring until the edges begin to solidify, then transfer the skillet to the oven.
Broil: Broil the frittata until the top is browned and the eggs are set, about 3-5 minutes.
Garnish and Serve: Garnish with fresh herbs if preferred and serve warm.

10. Turkey and Avocado Roll-Ups

○ Turkey Breast Slices: 4, thin
○ Avocado: 1, ripe and sliced
○ Spinach: A handful
○ Whole Grain Tortillas: 2
○ Mustard: 1 tablespoon (optional)

Prepare Tortillas: Lay out the whole grain tortillas on a level surface.
coating Ingredients: Spread a thin coating of mustard on each tortilla, then add turkey slices, avocado, and spinach.
Roll Them Up: Roll the tortillas tightly, enclosing the ingredients.
Serve: Cut into half or bite-sized pieces and enjoy a protein-rich, on-the-go breakfast.

11. Low Carb Breakfast Burrito with Eggs, Avocado, and Sautéed Vegetables

○ Eggs: 4, big
○ Avocado: 1, diced
○ Bell Peppers: 1/2 cup, diced
○ 1/2 cup of chopped onions
○ Low Carb Tortillas: 2
○ Olive Oil: 1 tbsp
○ Salt and Pepper: To taste
○ Salsa: For serving (optional)

Cook Vegetables: In a pan, heat olive oil over medium heat. Sauté onions and bell peppers till tender.
Scramble Eggs: Beat the eggs and pour them into the pan with the vegetables, scrambling until cooked.
Assemble Burritos: Lay out the low carb tortillas, pour the scrambled egg mixture in the center, and top with cubed avocado.
Roll Burritos: Fold the sides of the tortillas and roll them up tightly.
Serve: Enjoy immediately with a side of salsa for an added kick.

12. Almond Flour Waffles with Greek Yogurt and Berries

○ Almond Flour: 1 cup
○ Eggs: 2, big
○ Greek Yogurt: 1/2 cup, plus more for topping
○ Mixed Berries: 1 cup
○ Baking Powder: 1 teaspoon
○ Vanilla Extract: 1 teaspoon
○ Salt: A pinch

Mix Dry Ingredients: In a bowl, whisk together almond flour, baking powder, and a touch of salt.
Add Wet Ingredients: Beat in eggs and vanilla extract until creamy.
Cook Waffles: Preheat your waffle iron and pour the batter, cooking according to the manufacturer’s directions.
Serve: Put a dollop of Greek yogurt and a lot of mixed berries on top of the waffles.

13. Keto Breakfast with Chicken Sausage, Eggs, and Spinach

○ Chicken Sausage: 4 links, cut
○ Eggs: 8, big
○ Spinach: 2 cups
○ Salt and Pepper: To taste
○ 1 tablespoon of olive oil

Preheat Oven: Set your oven to 375°F (190°C).
Sauté Sausage: In a skillet, cook the chicken sausage slices in olive oil.
Whisk Eggs: In a large bowl, whisk together eggs, salt, and pepper.
Layer Ingredients: In a greased casserole dish, layer the spinach, cooked sausage, and pour the egg mixture over the top.
Bake: Place in the oven and bake for 25-30 minutes until the eggs are set and the top is golden brown.

14. Spinach and Cheese Omelette

○ Eggs: 3, big
○ Fresh Spinach: 1 cup
○ Shredded Cheese: 1/4 cup
○ Salt and Pepper: To taste
○ 1 tablespoon of olive oil

Whisk the eggs: In a bowl, beat the eggs with salt and pepper.
Cook Spinach: In a skillet, heat olive oil over medium heat and sauté the spinach until wilted.
Make Omelette: Pour the eggs over the spinach and let them set slightly before sprinkling cheese on one half.
Fold and Serve: Fold the omelette in half over the cheese and continue cooking until the cheese is melted and the eggs are cooked to your preference.

15. Sardines on Whole Grain Toast

○ Canned Sardines: 1 tin, in olive oil
○ Whole Grain Toast: 2 slices
○ Fresh Lemon Juice: From 1/2 a lemon
○ Fresh Parsley: Chopped, for garnish
○ Salt and Pepper: To taste

Prepare Toast: Toast the whole grain toast to your preferred level of crispiness.
Top with Sardines: Open the tin of sardines and lay them on the toast.
Season: Squeeze fresh lemon juice over the sardines and season with salt and pepper.
Garnish: Sprinkle chopped parsley over top for a fresh flavor.
Serve: Enjoy a simple yet nutritious breakfast that’s filled with protein and omega-3 fatty acids.

16. Baked Avocado Eggs with Turkey Slices

○ Avocados: 2, halved and pitted
○ Eggs: 4, tiny or medium
○ Turkey Slices: 4, thin
○ Salt and Pepper: To taste
○ Chives: Chopped, for garnish

Preheat Oven: Set your oven to 425°F (220°C).
Prepare Avocados: Place the avocado halves on a baking sheet and scrape off a bit of the meat to make place for the eggs.
Add Eggs: Crack an egg into the center of each avocado half.
Season: Season with salt and pepper.
Bake: Place in the oven and bake for 15-20 minutes, or until the eggs are cooked to your preference.
Add Turkey: Once baked, top with a piece of turkey.
Garnish and Serve: Garnish with chives and serve warm for a substantial, low-carb breakfast.

17. Protein-Packed Breakfast Bowl with Quinoa, Black Beans, and Avocado

○ Quinoa: 1 cup, cooked
○ Black Beans: 1 cup, cooked and drained
○ Avocado: 1, diced
○ Cherry Tomatoes: 1/2 cup, halved
○ Fresh Cilantro: Chopped, for garnish
○ Lime: For serving
○ Salt and Pepper: To taste

Assemble Bowl: In two bowls, divide the cooked quinoa and black beans.
Add Veggies: Top with diced avocado and cherry tomatoes.
Season: Sprinkle with salt and pepper.
Garnish: Add a liberal amount of chopped cilantro.
Serve with Lime: Serve each bowl with a lime slice to squeeze over the top before eating.

18. Egg and Veggie Muffins with Spinach, Bell Peppers, and Cheese

○ Eggs: 6, big
○ Spinach: 1 cup, chopped
○ Bell Peppers: 1/2 cup, diced
○ Shredded Cheese: 1/2 cup
○ Salt and Pepper: To taste
○ Muffin Tin: Greased or lined with muffin cups

Preheat Oven: Set your oven to 350°F (175°C).
Combine Ingredients: In a bowl, whisk together eggs, chopped spinach, diced bell peppers, salt, and pepper.
Fill Muffin Tin: Spoon the mixture into the muffin cups, filling each about 3/4 full.
Add Cheese: Top each muffin cup with grated cheese.
Bake: Place in the oven and bake for 20-25 minutes, or until the muffins are set and the tops are slightly brown.
Serve: Allow it cool for a few minutes before serving. These muffins are ideal for a make-ahead breakfast.

19. Keto Breakfast Turkey Sausage Patties with Eggs and Avocado

○ Ground Turkey: 1/2 pound
○ Eggs: 4, big
○ Avocado: 1, sliced
○ Garlic Powder: 1 teaspoon
○ Onion Powder: 1 teaspoon
○ Paprika: 1/2 teaspoon
○ Salt and Pepper: To taste
○ Olive Oil: For cooking

Make Patties: Mix ground turkey with garlic powder, onion powder, paprika, salt, and pepper. Form into tiny patties.
fry Patties: Heat olive oil in a skillet over medium heat and fry patties until browned and cooked through.
Fry Eggs: In the same skillet, fry the eggs to your preference.
Serve: Place turkey sausage patties on plates, top with fried eggs and avocado slices.

20. Peanut Butter and Banana Smoothie with Almond Milk

○ Banana: 1, frozen
○ Peanut Butter: 2 teaspoons
○ Almond Milk: 1 cup
○ Protein Powder: 1 scoop (optional)
○ Ice Cubes: Optional

Blend Ingredients: Combine banana, peanut butter, almond milk, and protein powder (if using) in a blender.
Process Until Smooth: Blend until creamy. Add ice cubes for a thicker smoothie.
Serve: Pour into a glass and enjoy a tasty and stimulating start to your day.

21. Tuna Salad with Avocado

○ Canned Tuna: 1 tin, drained
○ Avocado: 1, diced
○ Red Onion: 1/4 cup, finely chopped
○ Celery: 1 stalk, chopped
○ Dijon Mustard: 1 tbsp
○ Lemon Juice: 1 tablespoon
○ Salt and Pepper: To taste
○ Mixed Greens: For serving

Mix Tuna Salad: In a bowl, add tuna, avocado, red onion, celery, Dijon mustard, and lemon juice.
Season: Add salt and pepper to taste and combine well.
Serve on Greens: Serve the tuna salad over a bed of mixed greens for a refreshing and fulfilling supper.

22. Egg and Cheese Breakfast Quesadilla (using low carb tortillas)

○ Low Carb Tortillas: 2
○ Eggs: 2, big
○ Shredded Cheese: 1/2 cup
○ Olive Oil: For cooking
○ Salt and Pepper: To taste
○ Salsa: For serving (optional)

Cook Eggs: Scramble the eggs in a pan with a little olive oil, seasoned with salt and pepper.
Assemble Quesadilla: Lay one tortilla flat, lay the scrambled eggs on top, sprinkle with cheese, and cover with the second tortilla.
Cook Quesadilla: Heat a non-stick pan over medium heat and cook the quesadilla until golden brown on both sides and the cheese is melted.
Serve: Cut into wedges and serve with salsa if preferred.

23. Protein-Packed Breakfast Salad with Mixed Greens, Grilled Chicken, and Avocado

○ Mixed Greens: 4 cups
○ Grilled Chicken Breast: 1 cup, sliced
○ Avocado: 1, diced
○ Cherry Tomatoes: 1/2 cup, halved
○ Hard-Boiled Eggs: 2, sliced
○ Olive Oil: 2 tablespoons
○ Balsamic Vinegar: 1 tbsp
○ Salt and Pepper: To taste

Prepare Salad Base: In a large bowl, toss mixed greens with olive oil, balsamic vinegar, salt, and pepper.
Add Protein: Top the greens with sliced grilled chicken, chopped avocado, and sliced hard-boiled eggs.
Add Tomatoes: Scatter cherry tomatoes over the salad.
Serve: Enjoy a hearty and nutritious salad that’s excellent for a protein-rich start to your day.