It’s almost impossible to stay in bed when you’re craving a wonderful meal. And if it’s also healthy? We’ve arrived. Why not start your morning off right with all of our favorite healthy breakfast dishes, including gluten-free crustless quiche, keto breakfast casserole, vegan pancakes, and more? We have all the greatest quick, healthy breakfast ideas that you’ll start to daydream about, whether you’re on a specific diet or just want to add more protein or diversity to your routine. Here are the Top Healthy Breakfast Recipes!

Easy Applesauce Muffins

You don’t even need a mixer to make these incredibly moist and soft muffins; applesauce is the key! Our secret ingredient is buckwheat flour, which offers a nuttiness and richness that blends beautifully with apples and cinnamon. A light crunchy crunch you’ll adore is added to the muffins by sprinkling cinnamon sugar on the interior of the cups (and the tops, too!)

INGREDIENTS

• 1 1/2 c. all-purpose flour
• 1/2 c. buckwheat flour
• 1 1/2 tsp. baking soda
• 1/4 tsp. kosher salt
• 1 tsp. ground cinnamon, divided
• 1/4 tsp. freshly grated nutmeg
• 1/2 c. (1 stick) unsalted butter, melted
• 1/2 c. light brown sugar
• 1/2 c. plus 3 Tbsp. granulated sugar
• One tsp. pure vanilla extract
• 1 c. unsweetened applesauce
• 1 large egg

DIRECTIONS

• Preheat the oven to 350º. In a medium bowl, sift together both flour, baking soda, salt, ½ teaspoon cinnamon, and nutmeg. Whisk to combine.
• In a large bowl, whisk together melted butter, light brown sugar, ½ cup granulated sugar, vanilla, applesauce, and the egg. Add the dry ingredients to the wet ingredients in two additions, stirring until just combined.
• In a small bowl, combine the remaining 3 tablespoons of granulated sugar and the remaining ½ teaspoon of cinnamon. Coat cups of muffin tins with nonstick cooking spray, and sprinkle 2/3 of the sugar in the bottom and around the sides of each cup, saving ⅓ to sprinkle on top of the muffins.
• Divide muffin batter evenly between the cups (about ¼ cup per muffin), and sprinkle tops with remaining cinnamon sugar.
• Bake, rotating halfway through until a toothpick inserted in the center of the largest muffin comes out clean, 17 to 20 minutes.

Yogurt Toast

You’ll be so glad you made a large batch of these healthy egg muffins, whether you eat them plain or wrapped in a toasted English muffin.

INGREDIENTS

• Cooking spray
• 3 slices turkey bacon
• 1 small yellow onion, chopped
• 1 red bell pepper, chopped
• 2 c. chopped baby spinach
• 6 large eggs
• 3 tbsp. milk
• 1/4 tsp. paprika
• 1/2 tsp. garlic powder
• Kosher salt
• Freshly ground black pepper
• 1/2 c. shredded mozzarella

DIRECTIONS

• Preheat the oven to 350º and grease a 12-cup muffin tin with avocado or coconut oil cooking spray or coconut oil. In a large nonstick skillet over medium heat, cook turkey bacon until crispy, 6 to 8 minutes. Drain on a paper towel-lined plate, then crumble. 
• Add onion and bell pepper to skillet and cook until soft, 5 minutes. Add spinach and cook until wilted, 2 minutes more. 
• In a small bowl, whisk eggs, milk, paprika, and garlic powder, and season with salt and pepper. Fold in cooked vegetable mixture, turkey bacon, and mozzarella. Pour mixture into prepared muffin tin.
• Bake until cooked through and golden, 30 to 35 minutes. 
• Let cool, then store in the fridge in an airtight container until ready to eat.

Baked Eggs & Zoodle Bundles

Easy to prepare and quite filling, these zucchini bundles. This vegetarian recipe, which is served with a dollop of pesto-yogurt and an egg on top, can fill anyone up in the morning.

INGREDIENTS

• Cooking spray
• 1/2 c. plain Greek yogurt
• 3 tbsp. store-bought or homemade pesto
• Kosher salt
• 1 lb. spiralized zucchini (from about 2 medium zucchini)
• 2 tbsp. extra-virgin olive oil
• Freshly ground black pepper
• 1/2 c. grape or cherry tomatoes, halved
• 4 large eggs
• 2 tsp. grated Parmesan
• Torn fresh basil, for serving

DIRECTIONS

• Preheat the oven to 425º. Spray a rimmed baking sheet with cooking spray.
• In a medium bowl, combine yogurt and pesto; season with salt, if desired.
• In a large bowl, toss zucchini with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Form zucchini mixture into 4 (5″) nests on a prepared baking sheet. Divide tomatoes among nests.
• Bake for 5 minutes, then make a well in the center of each nest. Add a dollop of pesto yogurt, then crack an egg into each well. Sprinkle each egg with a pinch of salt and a grind of pepper.
• Continue to bake until zucchini is just tender and eggs are just set with runny yolks, 10 to 12 minutes. Sprinkled with Parmesan and basil.

Coconut Flour Pancakes

Our new baking secret weapon—coconut flour—makes these pancakes incredibly supple and soft with a delicate hint of sweetness.

INGREDIENTS

• 1/3 c. 2% Greek yogurt
• 2 tbsp. maple syrup, plus more for serving
• 3 large eggs, separated
• 2 tbsp. melted butter, plus more for serving
• 1/3 c. coconut flour
• 1/2 tsp. baking soda
• Pinch kosher salt
• Cooking spray

DIRECTIONS

• In a large bowl, whisk to combine Greek yogurt, egg yolks, maple syrup, and melted butter. Add coconut flour, baking soda, and salt, and gently fold until just combined.
• In a separate large bowl using a hand or stand mixer, whip egg whites until stiff peaks form, 4 to 5 minutes. Gently fold whipped egg whites into the batter until evenly combined.
•  Grease a large nonstick pan with cooking spray and place over medium-low heat. Pour about 2 tablespoons of pancake batter onto the pan, spreading it out evenly. When a lip forms around the edge of the pancake and little bubbles appear, flip (about 1-2 minutes). Cook until both sides are lightly golden. Serve with butter and maple syrup.

Cowboy Breakfast Bowls

This healthy dish, which is stuffed with crispy bacon, creamy avocado, scrambled eggs, and crispy potatoes, is a hit with everyone. To create a healthy dinner that everyone can create, prepare all of your ingredients and any extras—salsa or black beans would be fantastic additions—and lay them out so that each person can assemble their bowl whatever they like!

INGREDIENTS

• 8 slices bacon
• 2 medium russet potatoes, cubed
• 1/4 c. sliced green onions, plus more for garnish
• 3 cloves garlic, minced
• 1 tbsp. paprika
• kosher salt
• Freshly ground black pepper
• 2 c. shredded Cheddar
• 10 eggs, scrambled
• 1 avocado, sliced
• Hot sauce, for serving

DIRECTIONS

• In a large cast-iron skillet over medium heat, cook bacon until crispy, 8 minutes. Transfer to a paper towel-lined plate and let cool, then chop. Add potatoes to bacon fat and cook undisturbed for 10 minutes, then flip and move around to get all sides golden. Add green onions and cook until potatoes are tender, 10 minutes more. Once tender, add garlic, paprika, and season generously with salt and pepper.
• Add cheddar to potatoes and cover to melt.
• Build bowls: Top cheesy potatoes with scrambled eggs, sliced avocado, cooked bacon, more scallions, and a drizzle of hot sauce.

Healthy Pumpkin Muffins

These are “healthier,” but they definitely don’t taste that way. Honey, Greek yogurt, and whole-wheat flour are combined to make them. We enjoy them best when they are still warm from the oven or when they are toasted with butter days later.

INGREDIENTS

• 1 c. all-purpose flour
• 1/2 c. whole wheat flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 2 tsp. pumpkin pie spice
• 1 c. canned pumpkin
• 1/2 c. honey
• 2 large eggs
• 6 tbsp. butter, melted and cooled
• 1/4 c. Greek yogurt
• 1 c. toasted and chopped pecans
• 2 tbsp. Demerara sugar

DIRECTIONS

• Preheat oven to 325° and line muffin tin with liners. 
• In a large bowl, whisk together flours, baking powder, baking soda, salt, and pumpkin pie spice. Add pumpkin, honey, eggs, butter, and yogurt, and mix until combined. Fold in 3/4 cup pecans.
• Divide batter into muffin liners, then top with remaining pecans and Demerara sugar. Bake until muffins are golden brown and a toothpick comes out clean, about 30 minutes. Let muffins cool in pan, then serve.

Best-Ever Migas

This classic breakfast dish from Mexico is so much more than the sum of its parts. A wonderful healthy crispy-gone-soggy texture is created when fried tortillas are combined with scrambled eggs, making it impossible to resist.

INGREDIENTS

• 3 tbsp. vegetable oil
• 5 corn tortillas, ripped into 2-inch pieces (about 1 1/2 cups)
• 1 jalapeño, finely chopped
• 2 cloves garlic, crushed and chopped
• 1/2 small onion, diced
• 5 large eggs
• Kosher salt
• 1/2 c. mild salsa
• 1/4 c. cilantro leaves
• 1 avocado, pitted and thinly sliced
• 2 radishes, thinly sliced
• 1/4 c. cotija cheese, crumbled
• Hot sauce, for serving

DIRECTIONS

• Heat oil over medium-high in a medium nonstick skillet. Add tortillas and cook until crispy on one side, about 5 minutes.  
• Add jalapeño, garlic, and onion. Continue to cook until softened, about 4 minutes. Lower heat to medium-low and add the eggs, season with salt, and stir vigorously until everything is scrambled together about 1 minute. Add salsa and stir to combine with the eggs and tortilla, 1 minute more. 
• Remove from heat and top with cilantro, avocado, radishes, cheese, and hot sauce.

Strawberries ‘n’ Cream Granola Bars

These strawberry-and-cream granola bars are miles ahead of the ones you can buy at the store. These are excellent for a healthy breakfast or a quick snack on the go since they are loaded with rolled oats, coconut flakes, pepitas, and freeze-dried strawberries for a burst of tangy flavor.

INGREDIENTS

• Cooking spray
• 2 c. (180 g.) old-fashioned rolled oats
• 1 c. (55 g.) unsweetened large coconut flakes
• 1/4 c. raw, hulled pumpkin seeds (pepitas)
• 2 tbsp. unsalted butter
• 1/3 c. (70 g.) packed brown sugar
• 1/4 c. honey
• 1 tsp. pure vanilla extract
• 1/2 tsp. kosher salt
• 1 large egg white
• 1 c. (30 g.) crushed freeze-dried strawberries, plus more for topping
• 1 tsp. gelatin powder
• 2 1/2 tsp. lukewarm water
• 1 c. (115 g.) powdered sugar
• 2 tbsp. Greek yogurt

DIRECTIONS

• Arrange racks in the upper and lower thirds of the oven; preheat to 400°. Grease an 8″ baking pan with cooking spray. Line pan with parchment paper, leaving an overhang on 2 opposite sides, then spray parchment.
• On a large rimmed baking sheet, spread oats. On another rimmed baking sheet, spread coconut and pumpkin seeds. Bake oats and coconut mixture on separate racks, rotating pans and tossing halfway through, until lightly golden, about 10 minutes for coconut mixture and 14 minutes for oats.
• Reduce oven temperature to 325°. In a large microwave-safe bowl, microwave butter on high until melted, about 30 seconds. Add brown sugar, honey, vanilla, and salt and whisk until well combined and brown sugar is dissolved. Add egg white and vigorously whisk until fully combined.
• Fold oats, coconut mixture, and strawberries into the butter mixture. Transfer to the prepared pan, evenly spreading and using the back of a spoon or measuring cup to the slightly compact mixture. Bake until lightly golden, 24 to 28 minutes.
• Transfer pan to a wire rack and let cool completely. Using parchment overhang, transfer bars to a cutting board, then slice into 12 bars.
• In a medium microwave-safe bowl, sprinkle gelatin over water. Let hydrate for 5 minutes, then microwave on high for 5 seconds. Stir and repeat microwaving, if necessary, until gelatin is melted and dissolved into water. Whisk in powdered sugar and yogurt.
• Drizzle yogurt mixture over sliced bars. Sprinkle with more strawberries. Let yogurt glaze set for at least 30 minutes.
• Make Ahead: Bars can be made 5 days ahead. Store in an airtight container and refrigerate.