We know the kind of dedication it takes to wake up early and work out. If physical health is important, your diet should be too. A good diet is essential to a healthy lifestyle, and breakfast is arguably the most important meal every day. Clean eating can be a fun and flavorful option to start enjoying that first meal of the day. We rounded up some healthy breakfast recipes that are easy to make right at home.

Healthy Breakfast Recipes to Make at Home

Each recipe we rounded up is packed with protein and flavor. Best of all, they only take less than 25 minutes to make, so you still have plenty of time in your morning routine to accomplish a lot before the day begins.

Dark Chocolate Quinoa Breakfast Bowl

Yield: 3 – 4 servings


  • 1 cup uncooked white quinoa
  • 1 cup unsweetened almond milk
  • 1 cup coconut milk
  • Pinch of sea salt
  • 2 tablespoons unsweetened cocoa powder
  • 2 – 3 tablespoons maple syrup or coconut sugar
  • ½ teaspoon pure vanilla extract
  • 3 – 4 squares vegan dark chocolate, chopped

For Serving:

  • Mixed berries
  • Sliced banana
  • Coconut sugar
  • Chia or hemp seeds


  1. Rinse the quinoa thoroughly in a fine mesh strainer for two minutes, and pick out any discolored pieces or remaining pebbles.
  2. Heat a small saucepan over medium heat. Once hot, add rinsed quinoa and toast for three minutes, stirring frequently to dry up any water.
  3. Add the almond milk, coconut milk, and a pinch of sea salt. Stir. Bring to a boil over high heat and reduce heat to low. Cook for 20 – 25 minutes, uncovered and stirring occasionally. It the mixture stops simmering, increase heat to medium-low.
  4. Once the quinoa is tender and there is no liquid in the pan, remove from heat and add cocoa powder, maple syrup, and vanilla extract. Stir to combine.
  5. Taste and adjust flavor as needed.
  6. If desired, serve each bowl of quinoa with a small square of dark chocolate, berries, banana slices, coconut sugar, and/or seeds. Leftovers can be refrigerated for two to three days.

Egg and Cheese Breakfast Muffins

Yield: 6 egg muffins


  • Cooking spray
  • 6 eggs
  • Salt and pepper to taste
  • ½ cup cooked chopped spinach
  • 1/3 cup crumbled cooked bacon
  • 1/3 cup shredded cheddar cheese


  1. Preheat the oven to 375 degrees. Coat six cups of a muffin tin with cooking spray or line with paper liners.
  2. Crack the eggs into a large bowl. Using a hand blender or whisk, blend the eggs until smooth.
  3. Add the spinach, bacon, and cheese to the egg mixture and stir to combine.
  4. Divide the egg mixture evenly in the six muffin cups.
  5. Bake for 15 – 18 minutes or until eggs are set.
  6. Serve immediately and store any leftovers in the refrigerator.

PB&J Waffle Breakfast Sandwich

Yield: 6 burritos


  • 6 low-carb whole wheat tortillas
  • 3 medium sweet potatoes
  • (1) 15-ounce can black beans, rinsed and drained
  • ¼ teaspoon cumin
  • ¼ teaspoon chili powder
  • Dash of red pepper flakes
  • 8 large egg whites
  • 1 avocado, diced
  • ½ cup reduced fat shredded Mexican or Colby jack cheese
  • 1/3 cup red enchilada sauce


  1. Piece the sweet potatoes with a fork and place them in the microwave. Cook on high for four to six minutes or until cooked through. Once cooked, remove the skins and place potatoes in a bowl. Mash and set aside.
  2. In a separate bowl, beat the egg whites together.
  3. Spray a skillet with nonstick cooking spray and place over medium-low heat. Add in egg whites and cook. Fold the eggs every few minutes to make them fluffy. Once cooked, remove from heat.
  4. Warm the tortillas and assemble the burritos. Evenly distribute and spread mashed sweet potato on every tortilla. Distribute egg whites, diced avocado, black beans, and shredded cheese. If desired, season with salt and pepper. Tuck the ends in and roll each burrito.
  5. Preheat the oven to 300 degrees and place burritos on a baking sheet. Bake for five to 10 minutes.
  6. Serve immediately with sour cream, Greek yogurt, salsa, or hot sauce.