How many times have we been told to not forget to eat breakfast because you know, “it is the most important meal of the day!” We all know how annoying that little pitch can be… but we hate to tell you, it has some truth! Eating a good healthy and hearty breakfast gives you the energy to start a new day, it helps with weight control and can actually improve performance. Get ready to be wowed with 8 amazing breakfast recipes, that will have you saying breakfast is not only the most important, but the most tasty meal of the day! #TeamPumpUp

1. BREAKFAST BURRITO

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Ingredients:

  • Vegetable cooking spray
  • egg whites
  • whole wheat tortillas
  • 1/4 cup fat-free cheese
  • 1/4 cup rinsed canned beans (such as pinto beans or black beans)
  • Salsa (to taste)

Directions:

  • Spray vegetable cooking spray into a frying pan.
  • Scramble the egg whites in the pan and cook to the desired degree of doneness.
  • Place the cooked eggs on the tortillas.
  • Sprinkle the cheese over the eggs.
  • Place the beans over the cheese and eggs.
  • Roll each tortilla into a wrap.
  • Microwave for 30 seconds.
  • Spoon salsa on top.

Source: http://recipes.womenshealthmag.com/Recipe/breakfast-burritos-ii.aspx

2. STRAWBERRY PARFAIT 

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Ingredients:

  • 1 lb. strawberries
  • 2 cups of vanilla greek yogurt
  • 6 tbsp. muesli cereal

Directions:

  • Cut 1 lb. strawberries into quarters and divide half among 4 glasses.
  • Divide 1 cup vanilla yogurt and 3 Tbsp muesli cereal evenly among glasses.
  • Repeat with remaining berries and additional 1 cup yogurt and 3 Tbsp muesli. Top with sliced berries.

Source: http://recipes.womenshealthmag.com/Recipe/strawberry-parfaits.aspx

3. MULTIGRAIN WAFFLES

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Ingredients:

  • 1 1/2 cups whole grain pastry flour
  • 1/2 cup rolled oats
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 2/3 cups fat-free milk
  • egg whites
  • 3 tablespoons packed brown sugar
  • 1 tablespoon vegetable oil
  • 2 cups blueberries
  • 1 1/2 cups sliced strawberries
  • 1/2 cup maple syrup

Directions:

  • Preheat the oven to 200°F. Coat a baking sheet with cooking spray.
  • In a large bowl, combine the flour, oats, baking powder, baking soda, and salt.
  • In a medium bowl, combine the milk, egg whites, brown sugar, and oil. Add to the flour mixture and stir just until blended. Fold in 1 cup of the blueberries.
  • Coat a nonstick waffle iron with cooking spray. Preheat the iron.
  • Pour 1/2 cup of the batter onto the centre of the iron. Cook for 5 minutes, or until steam no longer escapes from under the waffle-iron lid and the waffle is golden. Place the waffles on the prepared baking sheet and place in the oven to keep warm.
  • Repeat with the remaining batter to make a total of 8 waffles.
  • Meanwhile, in a small saucepan over medium heat, combine the remaining 1 cup blueberries, the strawberries, and maple syrup. Cook for 5 minutes, or until the berries are softened and the mixture is hot. Serve with the waffles.

Source: http://recipes.womenshealthmag.com/Recipe/multigrain-blueberry-waffles.aspx

4. SUNRISE SANDWICH W/ TURKEY, CHEDDAR, GUACAMOLE

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Ingredients:

  • 1 tsp canola or olive oil
  • egg
  • salt and black pepper to taste
  • 2 oz smoked turkey breast
  • slice American, Cheddar, or pepper Jack cheese
  • thick slice tomato
  • whole-wheat English muffin, split and toasted
  • 1 tbsp Guacamole or Wholly Guacamole

Directions:

  • Heat the oil in a small nonstick skillet or saute pan over medium heat until hot. Add the egg and gently fry until the white is set but the yolk is still runny, about 5 minutes. Season with salt and pepper.
  • Place the turkey on a plate, top with the cheese, and microwave for 30 to 45 seconds, until the turkey is hot and the cheese is melted.
  • Place the tomato on the bottom half of the English muffin and season with salt and pepper. Top with the turkey and egg. Slather the guacamole on the top half of the muffin and crown the sandwich. NOTE: Look for low-sodium smoked meat 

Source: http://recipes.womenshealthmag.com/Recipe/Sunrise-Sandwich-with-Turkey-Cheddar-and-Guacamole.aspx

5. GARDEN VEGETABLE CRUSTLESS QUICHE

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Ingredients:

  • 1 1/2 cups egg substitute
  • large eggs 
  • 1 1/2 cups (6 ounces) shredded reduced-fat extra-sharp cheddar cheese, divided
  • 1 1/2 cups (6 ounces) shredded reduced-fat Monterey Jack cheese, divided
  • 1/2 cup 1% low-fat milk
  • 1/2 cup all-purpose flour (about 2 1/4 ounces)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • (16-ounce) carton fat-free cottage cheese
  • Cooking spray
  • 4 cups sliced zucchini (about 4)
  • 2 cups diced potato with onion (such as Simply Potatoes)
  • 1 cup finely chopped green bell pepper (about 1)
  • (8-ounce) package pre-sliced mushrooms
  • 1/2 cup chopped fresh parsley
  • tomatoes, thinly sliced 

Directions:

  • Preheat oven to 400°.
  • Beat egg substitute and eggs in a large bowl until fluffy. Add 3/4 cup cheddar cheese, 3/4 cup Jack cheese, milk, flour, baking powder, salt, and cottage cheese.
  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add zucchini and the next 3 ingredients (through mushrooms); sauté for 5 minutes or until tender.
  • Add the zucchini mixture and parsley to egg mixture. Pour mixture into a 3-quart casserole dish coated with cooking spray. Top with the remaining 3/4 cup cheddar cheese and 3/4 cup Jack cheese. Arrange tomato slices over cheese.
  • Bake at 400° for 15 minutes. Reduce oven temperature to 350° (do not remove dish from oven), and bake for 35 minutes or until lightly browned and set.

Source: http://www.myrecipes.com/recipe/garden-vegetable-crustless-quiche-10000001227887/

6. EGG AND HASHBROWN CASSEROLE

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Ingredients:

  • center-cut bacon slices 
  • 1 1/2 cups chopped onion
  • 8 ounces sliced shiitake mushroom caps
  • garlic cloves, minced
  • 2 cups shredded hash brown potatoes (such as Simply Potatoes)
  • 1/4 cup no-salt-added chicken stock (such as Swanson)
  • 5 cups fresh baby spinach
  • 2 tablespoons thinly sliced fresh basil
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 3 ounces reduced-fat Swiss cheese, finely chopped 
  • Cooking spray
  • 1/2 cup 1% low-fat milk 
  • large eggs, lightly beaten

Directions:

  • Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Increase heat to medium-high.
  • Add onion, mushrooms, and garlic to drippings in pan; sauté for 6 minutes. Add potatoes and stock; cook 6 minutes, stirring frequently. Add spinach, basil, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 2 minutes or until spinach wilts.
  • Remove from heat; let stand 10 minutes. Stir in crumbled bacon and cheese. Place mushroom mixture in an 11 x 7-inch broiler-safe glass or ceramic baking dish coated with cooking spray. Cover and refrigerate overnight.
  • Preheat oven to 350°.
  • Uncover dish. Combine remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, milk, and eggs in a medium bowl. Pour egg mixture over mushroom mixture. Bake at 350° for 28 minutes.
  • Preheat broiler to high; remove dish while broiler preheats. Broil 3 minutes or until top is browned and just set. Let stand 5 minutes.

Source: http://www.myrecipes.com/recipe/egg-hash-brown-casserole-50400000125455/

7. PISTACHIO-CHAI MUFFINS

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Ingredients:

  • 7.9 ounces all-purpose flour (about 1 3/4 cups)
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • chai blend tea bags, opened
  • 1 cup low-fat buttermilk
  • 1/4 cup butter, melted
  • 1 1/2 teaspoons vanilla extract, divided
  • large egg, lightly beaten
  • Cooking spray
  • 1/3 cup shelled dry-roasted pistachios, chopped
  • 1/2 cup powdered sugar
  • 1 tablespoon water

Directions:

  •  Preheat oven to 375°
  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Cut open tea bags; add tea to flour mixture, stirring well. Make a well in center of mixture. Combine buttermilk, butter, 1 teaspoon vanilla, and egg in a bowl, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.
  • Place 12 muffin-cup liners in muffin cups; coat liners with cooking spray. Divide batter evenly among prepared muffin cups. Sprinkle nuts evenly over batter.
  • Bake at 375° for 15 minutes or until a wooden pick inserted in centre comes out clean. Cool for 5 minutes in pan on a wire rack.
  • Combine remaining 1/2 teaspoon vanilla, powdered sugar, and 1 tablespoon water, stirring until smooth. Drizzle evenly over muffins.

Source: http://www.myrecipes.com/recipe/pistachio-chai-muffins-50400000111987/

8. OATMEAL, BUTTERMILK, & BLUEBERRY PANCAKES

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Ingredients:

  • 1 1/4 cups quick-cooking oats
  • 1/2 cup whole wheat flour
  • 3 tablespoons sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup low-fat buttermilk
  • 1 egg
  • egg white
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon grated fresh lemon peel
  • 1 cup fresh blueberries
  • 1/2 cup maple syrup

Directions:

  • In a bowl, combine the oats, flour, sugar, baking powder, baking soda, and salt.
  • In a separate bowl, combine the buttermilk, egg, egg white, butter, and lemon peel. Pour the buttermilk mixture into the oat mixture, stirring until just moistened. Gently fold in the blueberries with a rubber spatula. Refrigerate for 30 minutes.
  • Preheat the oven to 250ºF. Coat a large nonstick skillet with cooking spray and heat over medium heat. Spoon four 1/4 cupfuls of batter into the skillet and cook until the tops begin to bubble slightly, about 2 1/2 to 3 minutes.
  • Turn the pancakes and cook 2 1/2 to 3 minutes longer, or until golden and cooked through. Transfer to a baking sheet and keep warm in the oven.
  • Repeat with the remaining batter. Divide the maple syrup over the pancakes.

Source: http://recipes.womenshealthmag.com/recipe/buttermilk-and-blueberry-pancakes.aspx

9. GRILLED PEANUT BUTTER & BANANA SANDWICH

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Ingredients:

  • cooking spray
  • 2 tablespoons peanut butter
  • 2 slices whole wheat bread
  • 1 banana, sliced

Directions:

  • Heat a skillet or griddle over medium heat, and coat with cooking spray. Spread 1 tablespoon of peanut butter onto one side of each slice of bread.
  • Place banana slices onto the peanut buttered side of one slice, top with the other slice and press together firmly.
  • Fry the sandwich until golden brown on each side, about 2 minutes per side.

Source: http://allrecipes.com/Recipe/Grilled-Peanut-Butter-and-Banana-Sandwich/Detail.aspx?evt19=1

10. TRIPLE THREAT SMOOTHIE

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Ingredients:

  • 1 kiwi, sliced
  • 1 banana, peeled and chopped
  • 1/2 cup blueberries
  • 1 cup strawberries
  • 1 cup ice cubes
  • 1/2 cup orange juice
  • 1 (8 ounce) container peach yogurt

Directions:

  • Pour contents into blender and blend together until smooth! 
  • Enjoy!

Source: http://allrecipes.com/Recipe/Triple-Threat-Fruit-Smoothie/Detail.aspx?evt19=1

Try out these scrumptious breakfast recipes, they will not disappoint!