5 Savory Breakfast Recipes to Start Your Day

Delicious and healthy breakfast ideas that are perfect for any occasion

Avocado toast with eggs and salmon by FIT & NU™.

Looking for some breakfast recipes that will motivate you to jump right out of bed in the mornings? Check out these 5 delicious recipes that will leave you feeling energized and ready to take on your day.

Black Bean Omelet

Credit: FIT & NU™.

Ingredients

Serves 1

• Your favorite salsa
• ¼ cup black beans
• ¼ lime or tsp of ½ tsp of lime juice
• ¼ tsp cumin
• Your favorite hot sauce
• 1 tsp avocado oil
• 2 eggs
• 2 tbsp crumbled feta
• 2–3 slices of avocado

Directions

Total prep time is about 15 minutes.

1. Drain the liquid from the ¼ can of black beans and add to a food processor with the lime juice, cumin, and a few drops of hot sauce (Tip: you can add other spices as well, such as pinch of garlic, onion, and chili powder for extra flavor). Pulse in the food processor until smooth.
2. Crack two eggs into a small bowl, whisk, and add salt and pepper (Tip: you can add other spices as well, such as pinch of garlic and onion powder for extra flavor).
3. Warm a small frying pan or skillet on medium heat and coat the entire surface with the coconut oil. Pour in the egg mixture evenly into the pan when warm and let it sit for about a minute before lifting the pan and gently tilt from side to side to allow the uncooked egg to flow to the edges of the pan. Place the pan back onto the surface of the stove and let the eggs cook for another 1–2 minutes. Gently lift the sides of the omelet with a silicone spatula to check that if it is fully cooked. If the omelet is not quite done, cook for an additional minute before flipping, otherwise flip the omelet to the other side and cook for an additional minute or until fully cooked through.
4. Transfer the omelet to a serving plate and spread the bean mixture across the top. Add the feta loosely down the middle of the omelet and fold the edges over the center. Top with salsa and two avocado slices.

Spinach Omelet with Avocado and Cottage Cheese

Credit: FIT & NU™.

Ingredients

Serves 1

• 4 oz spinach (frozen or fresh)
• 2 eggs
• ½ avocado
• 2 tbsp cottage cheese
• 2 walnuts
• 1 tsp coconut oil
• 1tbsp lemon juice

Directions

Total prep time is about 15 minutes.

1. If you’re using frozen spinach, fill a small pot with water until it is about fingertip deep. Then place a silicone or metal steamer basket inside the pot and bring the water to a boil. Once the water is boiling, place the frozen spinach inside and simmer for 6 minutes, or until fully thawed. Remove the pot from the stove and run the spinach under cold water. Drain all excess water from the pot and squeeze the remaining water out of the spinach. Use a hand blender to finely chop the spinach and set aside.
2. Cut the avocado in half and remove the stone. Cut flesh into thin slices and set aside. For tips on choosing a ripe avocado, check out our blog that’s dedicated to making the perfect avocado toast recipe.
3. Crack two eggs into a small bowl, whisk, and add salt and pepper (Tip: you can add other spices as well, such as pinch of garlic and onion powder for extra flavor). Add the spinach into the bowl and mix the ingredients together with a fork.
4. Warm a small frying pan or skillet on medium heat and coat the entire surface with the coconut oil. Pour in the egg mixture evenly into the pan when warm and let it sit for about a minute before lifting the pan and gently tilt from side to side to allow the uncooked egg to flow to the edges of the pan. Place the pan back onto the surface of the stove and let the eggs cook for another 1–2 minutes. Gently lift the sides of the omelet with a silicone spatula to check that if it is fully cooked. If the omelet is not quite done, cook for an additional minute before flipping, otherwise flip the omelet to the other side and cook for an additional minute or until fully cooked through.
5. Transfer the omelet to a serving plate and top with cottage cheese, avocado slices, walnuts, and drizzle lemon juice on top. You can garnish the plate with a few additional spinach leaves or basil as well the make the dish look extra fancy.

Avocado Scrambled Egg and Salmon Toast

Credit: FIT & NU™.

Ingredients

Serves 1

• 2 eggs
• 1 tbsp coconut oil
• 1 slice of whole grain bread
• ½ avocado
• 1 oz smoked salmon (25g)
• (optional) bean sprouts as garnish
• Salt and pepper

Directions

Total prep time is about 10 minutes.

1. Cut the avocado in half and remove the stone. Take one half of the avocado and mash the flesh into a creamy mixture with a fork or scoop out the flesh and mash it in a small bowl. Add a dash of salt and pepper while your mashing the avocado.
2. Toast a piece of your favorite whole wheat bread and spread the avocado mixture on the top of one side and set aside on a plate.
3. Crack two eggs into a small bowl, whisk, and add salt and pepper (Tip: you can add other spices as well, such as pinch of garlic and onion powder for extra flavor).
4. Warm a small frying pan or skillet on medium heat and coat the entire surface with coconut oil. Pour in the egg mixture when warm and gently scrape the bottom of the pan with a wooden spatula until the eggs are fluffy (approximately 2–3 minutes). When finished, add the eggs on top of the avocado toast.
5. Arrange the salmon slices on top of the eggs and avocado toast. Garnish with bean sprouts and enjoy!

Goat Cheese Scrambled Eggs with Spinach Pesto Salad

Credit: FIT & NU™.

Ingredients

Serves 1

• 2 eggs
• 1 tbsp coconut oil
• 1 cup chopped spinach
• 1 tbsp sun-dried tomatoes
• ½ tbsp sunflower or pumpkin seeds
• 1 tbsp goat cheese (15g)
• 1 tbsp pesto

Directions

Total prep time is about 10 minutes.

1. Chop the spinach and sun-dried tomato into small bite-sized pieces and place in a medium-sized bowl (if your sun-dried tomatoes are in a can with oil, drain them before chopping). Mix in the seeds and pesto and set on top of a plate. If you want to make your pesto from scratch, check out our recipe for Pesto Zoodles for instructions.
2. Crack two eggs into a small bowl, whisk, and add salt and pepper (Tip: you can add other spices as well, such as pinch of garlic and onion powder for extra flavor).
3. Warm a small frying pan or skillet on medium heat and coat the entire surface with the coconut oil. Pour in the egg mixture when warm and gently scrape the bottom of the pan with a wooden spatula until the eggs are fluffy (approximately 2–3 minutes). Add in the goat cheese and stir a few more times before serving with the spinach pesto salad.

Egg & Avocado Breakfast Salad

Credit: FIT & NU™.

Ingredients

Serves 1

• 2 eggs
• ¼ fresh lemon or 1 tbsp lemon juice
• 1 oz arugula (30g)
• 1 tsp olive oil
• ½ small avocado
• 1 tbsp crumbled feta
• ½ tbsp sunflower or pumpkin seeds

Directions

Total prep time is about 10 minutes.

1. Bring a small pot of water to a boil and gently place the eggs inside with a slotted spoon for about 5–6 minutes. Place them under cold running water until cool when they’re done and set them aside.
2. While the eggs are boiling, place the arugula in a mixing bowl, drizzle with lemon juice and olive oil, and season with salt and pepper. Mix with a glove to thoroughly coat all the arugula.
3. Cut the avocado in half and remove the stone. Slice the flesh int cubes and add them into the salad bowl with the crumbled feta and seeds. Mix the salad around once or twice more and transfer to a plate.
4. Peel eggs and cut them into quarters before placing on top of the salad. Season with salt and pepper and they’re ready to enjoy!