My Favorite Healthy Breakfast Recipes - Southern Curls & Pearls (2024)

breakfast in bed tee // Ralph Lauren pajama pants

This first recipe you guys have seen a lot on my snapchat over the years! I discovered these 3-ingredient pancakes a long time ago on Pinterest but they’re still one of my go-to’s. These ACTUALLY taste like real pancakes, you would never know that they were filled with vitamins, potassium, fiber, protein and all that good stuff. Chia seeds are the secret ingredient: despite their tiny size, they’re one of the most nutritious foods on the planet, loaded with fiber, protein, Omega-3 fatty acids and various micronutrients. A single serving of these pancakes makes a huge stack, which feels really indulgent – they always fill me up and keep me full until lunchtime.

3-Ingredient Protein Pancakes

Ingredients:

– 1 banana

– 2 eggs

– 1 scoop of chia seeds

Instructions:

1. Blend the banana, eggs and chia seeds in a blender until well mixed.

2. Heat a large nonstick skillet over medium-low heat. Working in batches, drop small portions of batter onto the skillet and cook until golden brown, 1-2 minutes per side.

3. I stack all of my pancakes on a plate and then top with a tiny bit of maple syrup and a bunch of fruit!

This next one is another favorite, but can be made in advance. This recipe makes 12 at a time, so I usually cook them on Sunday and then have breakfast for the whole week! (They’re also great if you’re feeding a large family.) Leftovers can be stored in an airtight container in the fridge for about 4 days… they can also be frozen. I pop them in the microwave in the morning because I like them warm! Also… feel free to play around with this recipe. You can add ham, bacon or even sautéed spinach to these 🙂

Healthy Egg Muffin Cups

Ingredients:

– nonstick cooking spray

– 5 large whole eggs

– 5 large egg whites

– 1/4 tsp salt

– ground black pepper

– 1/4 cup diced tomatoes

– 1/4 cup diced onion

– 1 cup diced bell pepper (I like getting different colored bell pepper to make them colorful)

– 1/4 cup shredded cheddar cheese

– 2 tablespoons diced jalapeno (optional)

Instructions:

1. Preheat the oven to 350 degrees.

2. Spray a standard 12-slot muffin tin with nonstick cooking spray and set aside.

3. In a large bowl, whisk the eggs and egg whites and season with salt and pepper. Mix in the remaining ingredients.

4. Pour the egg/veggie mixture evenly into the prepared muffin pan.

5. Bake 15-20 minutes or until the tops are firm to the touch and eggs are cooked.

6. Cool slightly and serve!

This is another one that can be customized to your taste buds. I loooove this breakfast in the spring/summer when berries are in season! Greek yogurt is sooo good for you: low in carbs, high in protein and probiotics that are great for your gut. Plain greek yogurt doesn’t have the best taste in the world, which is why I add fruit and a drizzle of honey to make it sweeter. This breakfast is also pretty easy to eat on the go – instead of putting all the ingredients in a bowl, you can layer it in a cup or mason jar for easy transport.

Chia Yogurt Breakfast Bowl

Ingredients:

– 3/4 cup plain Greek yogurt

– 1 tablespoon chia seeds

– 1 cup fresh fruit (I like mixing different fruits: strawberries, blueberries, grapes, kiwi, raspberries, etc)

– 1/8 cup granola

– 1/2 tablespoon honey

Instructions:

1. Mix together the Greek yogurt and chia seeds in a bowl.

2. Top with granola and fresh fruit.

3. Drizzle honey on top (I usually eyeball this and don’t measure it out!)

4. Enjoy!

I’d love to hear your favorite healthy breakfast recipes if you have one! xoxo

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