Top 5 Best Breakfast Recipes To Made at Home

Today We Will See other Delicious Easy 5 Breakfast Recipes To Make at Home I Hope You enjoy them!

1 – Chocolate Banana Smoothie

• Preparation Time: 5 minutes
• Cooking Time: 0 minutes
• Servings: 2

Ingredients

• 2 bananas, peeled
• One cup unsweetened almond milk, or skim milk
• 1 cup crushed ice
• 3 tbsp unsweetened cocoa powder
• 3 tbsp honey

Directions

1. In a blender, combine the bananas, almond milk, ice, cocoa powder, and honey.

2. Blend until smooth.

Nutritions: 

Calories: 219; Protein: 2 g; Carbohydrates: 57 g; Fat: 2 g17

2 – Moroccan Avocado Smoothie

• Preparation Time: 5 minutes
• Cooking Time: 0 minutes
• Servings: 4

Ingredients

• 1 ripe avocado, peeled and pitted
• 1 overripe banana
• 1 cup almond milk, unsweetened
• 1 cup ice

Directions

1. Place the avocado, banana, milk, and ice into your blender.

2. Blend until smooth with no pieces of avocado remaining.

Nutritions: 

Calories: 100; Protein: 1 g; Fat: 6 g; Carbohydrates: 11 g18

3 – Greek Yogurt With Fresh Berries, Honey, and Nuts

• Preparation Time: 5 minutes
• Cooking Time: 0 minutes
• Servings: 1

Ingredients

• 6 oz non-fat plain Greek yogurt
• ½ cup fresh berries of your choice
• 1 tbsp crushed walnuts
• 1 tbsp honey

Directions

1. 1. Place the yogurt in a container with a cover.

2. Top with berries, nuts, and a drizzle of honey.

3. Top with the lid and store in the fridge for 2–3 days.

Nutritions: 

Calories: 250; Carbs: 35 g; Fat: 4 g; Protein: 19 g19

4 – Mediterranean Egg Muffins With Ham

• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Servings: 6

Ingredients

• 9 slices of thin-cut deli ham
• ½ cup canned roasted red pepper, sliced + additional for garnish
• ⅓ cup fresh spinach, minced
• ¼ cup Feta cheese, crumbled
• 5 large eggs
• A pinch of salt
• A pinch of pepper
• 1 ½ tbsp Pesto sauce
• Fresh basil for garnish
• Cooking spray

Directions

1. Preheat the oven to 400°F. Use a lot of cooking spray to coat a muffin pan. Line each of the muffin tins with 1 ½ piece of ham— making sure there aren’t any holes for the egg mixture to come out.

2. Place some of the roasted red pepper in the bottom of each muffin tin. Place 1 tbsp minced spinach on top of each red pepper. Top the pepper and spinach off with a large ½ tbsp crumbled Feta cheese.

3. In a medium bowl, whisk together the eggs, salt, and pepper, and divide the egg mixture evenly among the 6 muffin tins.

4. Bake for 15–17 minutes until the eggs are puffy and set. Remove each cup from the muffin tin. Allow them to cool completely

5. Distribute the muffins among the containers and store them in the fridge for 2–3 days or in the freezer for 3 months.

Nutritions: 

Calories: 109; Carbs: 2 g; Fat: 6 g; Protein: 9 g20

5 – Quinoa Bake With Banana

• Preparation Time: 15 minutes
• Cooking Time: 1 hour and 10 minutes
• Servings: 8

Ingredients

• 3 cup medium overripe bananas, mashed
• ¼ cup molasses
• ¼ cup pure maple syrup
• 1 tbsp cinnamon
• 2 tsp raw vanilla extract
• 1 tsp ground ginger
• 1 tsp ground cloves
• ½ tsp ground allspice
• ½ tsp salt
• 1 cup quinoa, uncooked
• 2 ½ cup unsweetened vanilla almond milk
• ¼ cup slivered almonds

Directions

1. In the bottom of a 2.5–3-quart casserole dish, mix together the mashed banana, maple syrup, cinnamon, vanilla extract, ginger, cloves, allspice, molasses, and salt until well mixed.

2. Add in the quinoa and stir until the quinoa is evenly in the banana mixture. Whisk in the almond milk, mix until well combined, and cover and refrigerate overnight or bake immediately.

3. Heat the oven to 350°F. Whisk the quinoa mixture making sure it doesn’t settle in the bottom.

4. Cover the pan with foil and bake until the liquid is absorbed, and the top of the quinoa is set, for about 60–90 minutes.

5. Cover the pan, turn the oven to high broil, sprinkle the sliced almonds on top, and gently press them into the quinoa.

6. Broil until the almonds just turn golden brown, for about 2–4 minutes, watching closely, as they burn quickly. Allow cooling for 10 minutes then slice the quinoa cake.

7. Distribute the quinoa bake among the containers, and store it in the fridge for 3–4 days.

Nutritions: 

Calories: 213; Carbs: 41 g; Fat: 4 g; Protein: 5 g