Today We Will See other Delicious Easy 5 Breakfast Recipes To Make at Home with Simple Cheap Ingredients I Hope You enjoy Them!
1 – Apple Cinnamon Chia Pudding
- Preparation Time: 10 minutes
- Cooking Time: 0 minutes
- Servings: 1
Ingredients
- 2 tbsp chia seeds
- ½ cup unsweetened almond milk or other non-dairy milk
- ¼ tsp vanilla extract
- 2 tsp pure maple syrup
- ¼ tsp ground cinnamon
- 1 tbsp chopped toasted pecans, divided
- ½ cup diced apple, divided
Directions
1. Combine chia, vanilla, almond milk (non-dairy milk), maple syrup, and cinnamon in a small bowl. Refrigerate for approximately 8 hours and for up to 3 days after covering.
2. When ready for serving, give it a good stir. Half of the pudding should be spooned into 1 serving glass (or bowl), followed by half of the apple and pecans.
3. Top with the remaining apple and pecans and the remainder of the Pudding.
Nutritions:
Calories: 233; Protein: 4.8 g; Carbohydrates: 27.7 g; Fat: 12.7 g; Cholesterol: 1 mg; Fiber: 10.1 g36
2 – Watermelon and Berry Salad With Buckwheat
- Preparation Time: 10 minutes
- Cooking Time: 5 minutes
- Servings: 4
Ingredients
- 800 g seedless watermelon, skin removed and cut into wedges
- 2 tbsp pistachios, coarsely chopped
- 250 g strawberries, hulled, halved
- 2 tbsp shredded coconut
- ⅔ cup natural yogurt to serve
- 2 tbsp raw buckwheat kernels
- 125 g fresh raspberries
Directions
1. Preheat the oven to 180°C/160°C fan-forced. Line a baking pan using baking paper.
2. In a mixing dish, combine the coconut, buckwheat, and pistachios. Spread buckwheat mixture evenly over the prepared baking pan and bake for 5 minutes, stirring once, or until light brown.
3. On serving plates, arrange the strawberry, watermelon, and raspberries. Top each with a dollop of yogurt and a sprinkle of the buckwheat mixture.
Nutritions:
Calories: 189; Protein: 7 g; Carbohydrates: 22 g; Fat: 7 g; Cholesterol: 1 mg; Fiber: 5 g37
3 – Healthy Breakfast Muffins
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Servings: 6
Ingredients
- ½ cup moist coconut flakes
- ¾ cup whole meal flour
- ½ cup coconut sugar
- ¾ cup plain flour
- ½ cup milk
- 2 tsp baking powder
- ⅓ cup light olive oil
- ½ cup passionfruit, warmed mango, and chia jam, warmed
- 1 egg, lightly whisked
Directions
1. Preheat the oven to 180°F/160°F fan force. A baking paper should be used to line 6 (200 ml) muffin holes.
2. Whisk together the coconut sugar, coconut flakes, flours, and baking powder using a whisk. In the middle, dig a well. Add oil, milk, and egg.
3. Mix everything with a large metal spoon until it’s just blended. Add the jam and mix well.
4. Fill muffin tins halfway with the mixture. Bake for 15–18 minutes, or until a skewer inserted in the middle comes out clean on one of the muffins.
5. Allow cooling before serving. Brush with passionfruit, warmed mango,
and chia jam, if desired.
Nutritions:
Calories: 175; Protein: 4.5 g; Carbohydrates: 24 g; Fat: 7 g; Cholesterol: 32 mg; Fiber: 2.1 g38
4 – Turkey Breakfast Sausage
- Preparation Time: 10 minutes
- Cooking Time: 10 minutes
- Servings: 8
Ingredients
- ¼ tsp black pepper
- 1 lb ground turkey
- ¾ tsp dried sage
- ¼ tsp white pepper
- ½ tsp garlic powder
- ¼ tsp ground mace
- ¼ tsp onion powder
- 1 tsp olive oil
- ¼ tsp ground allspice
Directions
1. Mix all the ingredients well. Preheat the oven to 325°F and fry, grill, or bake on a prepared baking sheet until desired doneness or 10 minutes.
Nutritions:
Calories: 69; Protein: 13 g; Carbohydrates: 1 g; Fat: 7 g; Cholesterol: 41 mg; Fiber: 0 g39
5 – Vegetable Omelet
- Preparation Time: 5 minutes
- Cooking Time: 5 minutes
- Servings: 2
Ingredients
- ¼ cup onion, diced
- 1 tbsp olive oil
- ¼ cup green bell peppers, diced
- 2 oz mushrooms, sliced
- ¼ cup zucchini, sliced
- 2 tbsp fat-free sour cream
- ½ cup tomato, diced
- 2 oz Swiss cheese, shredded
- 1 cup egg substitute
- 2 tbsp water
- Nonstick veggie spray
Directions
1. In a large pan, heat the olive oil and cook the mushrooms, zucchini, green bell pepper, onion, and tomato until tender.
2. Combine the sour cream egg substitute, and whisk until frothy. Place an omelet pan or skillet over medium-high heat and coat with the nonstick veggie spray.
3. Fill the pan with the egg mixture. As it cooks, lift the sides to enable the raw egg to flow below. Cover half of the eggs with cheese and sautéed veggies when almost set, then fold another half over. Cook the eggs until they are set.
Nutritions:
Calories: 263; Protein: 25 g; Carbohydrates: 8 g; Fat: 13 g; Cholesterol: 17 mg; Fiber: 2 g