10 Breakfast Recipes that will leave your routine more delicious

Breakfast sandwiches, fruity pancakes and eggs made your favorite way: these copycat recipes will have you whipping up your favorite restaurant breakfast dishes at home. Plus, they’re highly-rated with four- and five-star reviews, so we know you’ll want to add them to your breakfast rotation ASAP. Recipes like our Banana-Chocolate Chip Pancakes and Copycat Starbucks Spinach & Mushroom Egg Bites are delicious and healthy alternatives to your go-to restaurant order.

Lemon-Berry Ricotta Toast

Creamy ricotta cheese keeps fresh, sweet berries in place in this quick and simple breakfast. Good, crusty whole-grain bread will make all the difference here. Blueberries, strawberries, blackberries, or a mix of the three all work well.



  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon red-wine vinegar
  • ½ teaspoon dried oregano
  • ½ teaspoon ground pepper
  • ⅛ teaspoon salt
  • ½ cup crumbled or diced feta cheese (about 2 ounces)
  • ½ English cucumber or 2 baby cucumbers, halved and thinly sliced
  • ½ cup grape tomatoes, halved lengthwise
  • ¼ cup diced green bell pepper
  • ¼ cup thinly sliced red onion
  • 4 Kalamata olives, pitted and sliced

Omelet Wraps

  • 6 egg whites
  • 1 tablespoon blanched almond flour
  • 1 teaspoon za’atar
  • 1 tablespoon finely chopped fresh parsley


  1. To prepare salad: Whisk oil, lemon juice, vinegar, oregano, pepper, and salt together in a large bowl.
  2. Add feta, cucumber, tomatoes, bell pepper, onion, and olives to the bowl with the dressing and toss to combine.
  3. To prepare wraps: Whisk egg whites, almond flour, za’atar, and parsley together in a medium bowl until well combined.
  4. Coat a medium nonstick skillet with cooking spray; place over medium heat for 1 minute. Pour half of the egg-white mixture (about 1/2 cup) into the pan; swirl to coat the bottom fully. Cook, lifting the dry edges gently with a spatula so the liquid egg from the center flows to the sides, until the top is almost set, 1 to 2 minutes. Cover the pan and continue cooking until the egg is completely set, about 1 minute more. Use a large flexible spatula to carefully transfer the omelet to a plate. Repeat to make a second omelet.
  5. To assemble wraps: Spoon half the salad into the center of each omelet. Fold the bottom and sides to make a wrap. Use a 12-by-6-inch sheet of foil to wrap the bottom half of each wrap to hold it together. (Alternatively, fold the omelet in half over the filling.)

Greek Salad Omelet Wrap

Would you rather have a salad or a wrap for dinner? Wait, why not both! This protein-packed meal features Greek salad tucked into an egg-white wrap. It also makes for a delicious breakfast.


  • ¼ cup whole-milk ricotta cheese
  • 2 teaspoons pure maple syrup
  • ½ teaspoon lemon zest plus 1/4 teaspoon, divided
  • 2 slices whole-grain bread, toasted
  • ½ cup fresh berries, such as blueberries, strawberries, and/or blackberries


  1. Mix ricotta, maple syrup, and 1/2 teaspoon lemon zest in a small bowl. Spread onto 1 side of each toast slice. Top each toast with 1/4 cup berries and sprinkle with 1/8 teaspoon lemon zest.

Classic Banana Bread

This versatile bread is the perfect on-the-go breakfast, gift for a host or holiday gift. Top it with whatever you like, and even throw some additional ingredients like chocolate chips. It’s the bread that everyone can get behind.  Banana bread should form a crack down the center as it bakes–a sign the baking soda is doing its job. Serve toasted with a smear of cream cheese, Greek yogurt, or peanut butter and top with mixed nuts, if desired.


  • 2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sugar
  • ¼ cup butter, softened
  • 2 large eggs
  • 1 ½ cups mashed ripe banana (about 3 bananas)
  • ⅓ cup plain low-fat yogurt
  • 1 teaspoon vanilla extract
  • Cooking spray


  1. Preheat oven to 350°F.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
  3. Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray.
  4. Bake at 350°F for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Baked Oatmeal

This baked oatmeal is a mix between an oatmeal bar and traditional creamy breakfast oatmeal for an unexpected morning treat. There are so many different ways to add a little something extra to this recipe: Add fresh fruit like strawberries, blueberries, or raspberries. Add toasted coconut flakes. Add chocolate chips for chocolate lovers. You could also add extra nuts and seeds. 


  • 2 cups uncooked quick-cooking oats
  • ½ cup packed brown sugar
  • ⅓ cup raisins
  • 1 tablespoon chopped walnuts
  • 1 teaspoon baking powder
  • 1 ½ cups fat-free milk
  • ½ cup applesauce
  • 2 tablespoons butter, melted
  • 1 large egg, beaten
  • Cooking spray


  1. Preheat oven to 375°F.
  2. Combine oats, brown sugar, raisins, walnuts, and baking powder in a medium bowl. Combine the milk, applesauce, butter, and egg in a separate medium bowl. Add milk mixture to oat mixture; stir well. Pour oat mixture into an 8-inch square baking dish coated with cooking spray. Bake at 375°F for 20 minutes. Serve warm.

Sous Vide Eggs

A sous vide cooker gives these slow-cooked eggs a jammy, creamy center that resembles the perfect poached egg. Eat these eggs alone for a filling breakfast or snack, or serve them on toast or an English muffin for a simple eggs Benedict.


  • 8 large eggs
  • ¼ teaspoon kosher salt


  1. Prepare a sous vide water bath in a 6- to 8-quart stockpot. Heat water to 167°F. When the water is ready, use a slotted spoon to lower eggs into the pot. Cover the pot as much as possible with plastic wrap or a baking sheet. Cook for 15 minutes for a jammy yolk consistency.
  2. Peel the eggs and place 2 in each of 4 serving bowls; sprinkle evenly with salt.

To make ahead

Hold eggs in the pot at 140°F for up to 2 hours. Or cool them in an ice-water bath for 10 minutes and refrigerate in an airtight container for up to 1 week. Reheat at 140°F for 15 minutes before serving.

Peanut Butter Pancakes

Peanut butter lovers will love these nutty peanut butter pancakes that are slathered in peanut butter and sprinkled with additional chopped peanuts. They’re subtly sweet on their own, but if you want them sweeter, drizzle with additional maple syrup.


  • ½ cup all-purpose flour
  • ½ cup whole-wheat flour
  • ¾ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 large eggs, at room temperature
  • 2 tablespoons pure maple syrup
  • 5 tablespoons smooth natural peanut butter, divided
  • ¾ cup whole milk
  • ¼ cup unsalted roasted peanuts, chopped


  1. Whisk all-purpose flour, whole-wheat flour, baking soda, cinnamon, and salt together in a small bowl; set aside.
  2. Whisk eggs, maple syrup, and 3 tablespoons peanut butter together in a medium bowl. Gradually add milk, whisking constantly until incorporated.
  3. Gently whisk the dry ingredients into the wet ingredients until just combined.
  4. Lightly coat a large nonstick skillet with cooking spray; heat over medium heat. Working in batches, use a ¼-cup scoop to add batter to the pan; cook until bubbles start to appear and edges look dry, 2 to 3 minutes. Flip and cook until golden brown, cooked through, and firm to the touch in the center, 1 to 2 minutes. Repeat with the remaining batter, coating the pan with cooking spray between batches.
  5. Spread the remaining 2 tablespoons peanut butter on the pancakes and sprinkle with peanuts.

Cucumber Sandwich

This creamy, crunchy cucumber sandwich recipe strikes a lovely balance between decadent and light. The cream cheese-yogurt spread complements the crisp refreshing cucumber while the hearty flavor and texture of the whole-wheat bread holds everything together.


  • 2 ounces cream cheese, at room temperature
  • 1 tablespoon low-fat plain Greek yogurt
  • 1 tablespoon sliced fresh chives
  • 1 tablespoon chopped fresh dill
  • ¼ teaspoon ground pepper
  • 2 slices whole-wheat sandwich bread
  • ⅓ cup thinly sliced English cucumber


  1. Stir cream cheese, yogurt, chives, dill, and pepper together in a small bowl until well blended. Spread the mixture evenly on one side of each bread slice. Top 1 slice with cucumber slices, then top with the other bread slice, cream cheese-side down. Cut the crusts from the sandwich and cut it in half diagonally.

Avocado-Egg Toast

Try it once and we think you’ll agree: Topping avocado toast with an egg is a near-perfect breakfast.


  • ¼ avocado
  • ¼ teaspoon ground pepper
  • ⅛ teaspoon garlic powder
  • 1 slice whole-wheat bread, toasted
  • 1 large egg, fried
  • 1 teaspoon Sriracha (Optional)
  • 1 tablespoon scallion, sliced (Optional)


  1. Combine avocado, pepper and garlic powder in a small bowl and gently mash.
  2. Top toast with the avocado mixture and fried egg. Garnish with Sriracha and scallion, if desired.

Two-Ingredient Banana Pancakes

These delicious and unbelievably simple pancakes are best enjoyed right after cooking. With just eggs and a banana, you can have healthy grain-free pancakes with no added sugar. Serve with maple syrup and yogurt or ricotta cheese to add in some protein.


  • 2 large eggs
  • 1 medium banana


  1. Puree eggs and banana in a blender until smooth.
  2. Lightly oil a large nonstick skillet (see Tip) and heat over medium heat. Using 2 tablespoons of batter for each pancake, drop 4 mounds of batter into the pan. Cook until bubbles appear on the surface and the edges look dry, 2 to 4 minutes. Using a thin spatula, gently flip the pancakes and cook until browned on the bottom, 1 to 2 minutes more. Transfer the pancakes to a plate. Lightly oil the pan again and repeat with the remaining batter.

Spinach & Mushroom Egg Bites

Skip the pricy Starbucks breakfast in favor of our oven-baked egg bites, which are packed with spinach and mushrooms. Baking the egg bites in a hot-water bath creates a similar cooking environment to that of the sous vide method. The added moisture helps gently steam the eggs, creating an almost soufflé-like consistency. Enjoy these meal-prep-friendly egg bites as is, or serve with a dollop of salsa or hot sauce, or sliced avocado.


  • 1 tablespoon extra-virgin olive oil
  • 1 ½ cups sliced cremini mushrooms
  • 3 cups packed baby spinach
  • ½ teaspoon kosher salt, divided
  • 8 large eggs
  • ¾ cup nonfat cottage cheese
  • ½ teaspoon cracked black pepper
  • ¼ cup shredded Swiss cheese


  1. Preheat oven to 350°F. Lightly coat a 12-cup silicone muffin pan with cooking spray; place on top of a large rimmed baking sheet.
  2. Heat oil in a large skillet over medium heat. Add mushrooms; cook, stirring occasionally, until browned, 6 to 8 minutes. Add spinach; cook, stirring often, until wilted, about 1 minute. Stir in 1/4 teaspoon salt. Remove from heat and let cool for 5 minutes.
  3. Transfer the spinach mixture to a food processor; pulse until the vegetables are very finely chopped. Divide the mixture evenly among the prepared muffin cups, about 1 tablespoon each. Wipe the food processor clean.
  4. Add eggs, cottage cheese, pepper and the remaining 1/4 teaspoon salt to the food processor. Process on medium speed until smooth, about 20 seconds. Add Swiss cheese and pulse a few more times to incorporate. Divide the mixture among the muffin cups, a scant 1/4 cup each.
  5. Bring 2 cups water to a boil. Transfer the baking sheet to the oven and carefully pour the boiling water onto the baking sheet around the muffin pan. Bake until the eggs are set, about 25 minutes. Let cool for 5 minutes before removing from the pan.

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