Craving some variation in your morning routine? Read on for inspiration.
Breakfast can be a polarizing meal. You’ve got your bacon-egg-and-cheese on a roll people, your avocado toast millennials, your cereal regulars, and your types. Some folks need only a couple of hard-boiled eggs to start their days, and some can’t live without a donut. Many of us, in fact, get stuck in a routine.
My breakfast of choice is a yogurt-fruit smoothie, but I wanted to mix it up with some protein-forward breakfasts that don’t require turning on a stove (i.e.: no eggs). Upon learning that Pinterest was brimming with such ideas, I spent some time seeking inspiration, testing some of the most promising-looking recipes, and coming up with a few new morning go-tos—both for fast weekday mornings and leisurely weekend brunches.
White Bean Spread Avocado Toast
I’ve recently been doing thing, but have almost always been adding mozzarella, Parmesan, a fried egg (on weekends) or any other sort of handy protein. Those are all tasty options, but I don’t think any of them were as good as this lemony, garlicky sporting a few slices of avocado on top, from White beans, lemon, garlic and olive oil are a classic combo, and this spread requires zero cooking—just five minutes with the food processor. If you can handle the idea of a bit of garlic and olive oil first thing in the morning, as I can, this is a fabulous dip to have in the fridge to spread quickly on toasted bread. (Note: Always rinse canned beans of the sludge they’re packed with before eating them.)
Egg-Free Breakfast Sandwich
A good breakfast sandwich is a feat of architecture as much as it is taste. You’ve got to have fresh elements, a sauciness, some smokiness, and properly toasted bread, all in the right order. How good does this vegan one by look? I have my eye on it for an . I don’t think I’d miss the eggs, which would be, on its own, a breakfast miracle.
Black Bean and Corn Quesadillas with Avocado
You know what comes really close to omelets, chilaquiles, and breakfast burritos in terms of killer flavors? These from . Why not have a quesadilla for breakfast? Make it the night before, heat it on a skillet or in a toaster oven, and love your life. Black beans and cheese are packed with protein. Done and done.
Healthier Chocolate-Glazed Donuts
The for these baked whole wheat donuts, from , uses vanilla protein powder in place of powdered sugar in the glaze. It also calls for Greek yogurt. Who knew could be protein-forward snacks?
Maple-Pecan Almond Flour Pancakes
I’ve been hearing raves about. Along with buckwheat flour, it has a reputation for being delicious in baked goods, and I love that two tablespoons contain four grams of protein. I used Bob’s Red Mill gluten-free almond flour, which is made of just one ingredient: blanched almonds. I quite liked the look of (because who wouldn’t?) and made the recipe—which was originally published in the —without walnuts and cranberries, as I don’t like either. I didn’t have high hopes for the wheat flour because it doesn’t work well in my go-to . But I was relieved, and wrong-headed, because these pancakes—a 2:1 mix of whole wheat flour and almond flour—are fantastic. The combination of buttermilk, maple syrup and the almond flour lightened whole wheat’s heavy footstep. They cooked up super-light, puffy, and very lightly sweet. Be sure not to overmix the batter, which will keep them from puffing, and enjoy the fact there’s no processed sugar in this recipe.
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Alex Van Buren is a Brooklyn-based writer, editor and content strategist whose work has appeared in The Washington Post, Bon Appétit, Travel + Leisure, New York Magazine, Condé Nast Traveler, and Epicurious. Follow her on and @.