15 Healthy Breakfast Recipes for Flat Belly

A healthy breakfast does not only bring you energy for the whole day, but it also guarantees that you will have fewer snacks during the day and, consequently, consume fewer calories. We know that you don’t always have enough time in the morning to have breakfast, but being healthy is more important than anything.

We can advise you what to eat to stay healthy and lose your belly fat, too.

Apple Pie Quinoa Oatmeal

Source: Healthy Aperture

Ingredients:

• Rinsed quinoa (1 cup)


• Unsweetened applesauce (1/4 cup)


• Vanilla extract (1/4 teaspoon)


• Shredded medium apples (2)


• Unsweetened almond milk, preferably vanilla (2 cups)


• Apple pie spice (1/2 teaspoon)


• Salt (1 pinch)


• Maple syrup, 100%

Instructions. To make this healthy breakfast, take a medium pot and boil applesauce, quinoa, and almond milk. Reduce heat and cook for about 15 minutes till the absorption of liquid. Add salt, apple pie spice, and vanilla. Pour the mixture into bowls and serve with maple syrup and shredded apples on top.

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Tomato, Artichoke, and Feta Frittata

Source: Rodale Wellness

Ingredients:

• Egg (1)


• Cooking spray


• Chopped canned artichoke hearts (1/2 cup)


• Feta cheese (3 tablespoons)


• Egg white (1)


• Chopped tomato (1/4 cup)


• Chopped shallot (1 teaspoon)


• Toasted whole-grain bread (1 slice)

Instructions. To prepare this healthy breakfast, whisk egg white and egg. Mist a skillet with the help of a cooking spray. Put there tomato, shallot, and artichoke, and cook for about two minutes. Reduce heat and add whisked eggs. Cover a skillet and cook for about 3 minutes till eggs become firm. Use feta as a topping and serve with toasted bread.

Strawberry Almond Breakfast Quinoa

Source: Jeanette"s Healthy Living

Ingredients:

• Rinsed quinoa (1 cup)


• Maple syrup, pure (2 tablespoons)


• Sliced strawberries (1 cup)


• Unsweetened coconut, shredded (2 tablespoons)


• Unsweetened almond milk (divided into 2 cups and 2 tablespoons)


• Cinnamon (1/4 teaspoon)


• Toasted sliced almonds (2 tablespoons)

Instructions. To cook this healthy breakfast, take a pot and boil almond milk and quinoa. Reduce heat, cover, and simmer for about 15 minutes. Don’t let quinoa dry out. Add cinnamon, maple syrup, and the remaining almond milk. Take four bowls and place quinoa in them. Top with coconut, strawberries, and almonds.

Peanut Butter Banana Baked Oatmeal

Source: Joy. Food. Sunshine.

Ingredients:

• Quick cooking oats (1 ½ cups)


• Sea salt (1/2 teaspoon)


• Mashed overripe bananas (2)


• Vanilla extract (1teaspoon)


• Lightly beaten egg (1)


• Baking powder (1 teaspoon)


• Ground cinnamon (1 teaspoon)


• Peanut butter, creamy (1/4 cup)


• Maple syrup, pure (1/4 cup)


• Unsweetened almond milk, preferably vanilla (3/4 cup)

Instructions. Oven should be preheated to roughly 350 degrees F. Take a baking pan, preferably in a square shape, grease it, and then set aside. Take a bowl and mix sea salt, quick cooking oats, ground cinnamon, and baking powder. Set this mixture aside. Take another bowl and mix thoroughly peanut butter and banana. Add maple syrup, egg, and vanilla extract to the bowl and mix thoroughly. Then add almond milk and make sure that the butter becomes homogenous. Next, pour the two mixtures into one large bowl and mix until combined. Bake for about 25 minutes, cut, and serve.

Salad With Soft Boiled Eggs and Avocado

Source: So Let"s Hangout

Ingredients:

• Salad


• Diced red onion (1/4)


• Sunflower seeds, roasted (1/3 cup)


• Sliced ripe avocado (1)


• Pepper and salt


• Cruciferous greens blend (1 bag)


• Diced tomato (1)


• Cooked bacon, chopped (6 pieces)


• Soft boiled eggs (2)

Dressing

• Apple cider vinegar (3 tablespoons)


• Lemon, squeezed (1)


• Olive oil (1/4 cup)


• Dijon mustard (1 tablespoon)

Instructions. Take a large bowl and combine bacon, tomato, cruciferous greens blend, sunflower seeds, and onion. Take a mason jar and shake the dressing ingredients until well combined. Pour it over the salad and set aside. Top it with sliced eggs and avocado, and serve.

Spinach Feta Egg White Wrap

Source: Dashing Dish

Ingredients:

• Egg whites (6)


• Pepper and salt (1 pinch)


• Tortillas, low carb (2)


• Fresh spinach (2 cups)


• Crumbled feta cheese (1/2 cup)

Instructions. Take a cooking spray and spray a skillet. Cook egg whites on medium heat till they are almost cooked. One minute before turning off heat, add pepper, salt, and feta cheese. Put tortillas in a microwave to warm for about half a minute. Place egg mixture in two wraps and serve.

Eggs Baked in Portobello Mushrooms

Source: Healthy Recipes

Ingredients:

• Wiped clean portobello mushrooms, stem removed (4)


• Kosher salt (1/2 teaspoon)


• Garlic powder (1/2 teaspoon)


• Parmesan cheese, grated (2 tablespoons)


• Olive oil spray


• Black pepper (1/2 teaspoon)


• Eggs (4)


• Chopped parsley (4 tablespoons)

Instructions. Turn your broiler on high and preheat it. Take foil and cover a baking sheet with it. Take olive oil spray and spray both sides of mushroom caps. Sprinkle with garlic powder (1/4 tsp), kosher salt (1/4 tsp), and pepper (1/8 tsp). Broil for about 5 minutes till they become tender, and take them out of the oven. Switch the oven to bake and set it to 400 degrees F. Take an egg and break it into a mushroom. Repeat 4 times. Sprinkle each mushroom with some cheese and bake for about 15 minutes. Egg whites must be cooked. Sprinkle eggs with salt and pepper that remained, top with parsley, and serve.

Flat Belly Blueberry Basil Smoothie

Source: Eating Bird Food

Ingredients:

• Frozen blueberries (2 cups)


• Unsweetened almond milk, preferably vanilla (1/2 to 1 cup)


• Greek yoghurt, plain, 2% (3 tablespoons)


• Ground flaxseed (1 tablespoon)


• Frozen banana (1)


• Fresh basil (5 or 6 leaves)


• Lemon juice (1 tablespoon)


• Almond butter (1 tablespoon)

Instructions. Place the ingredients in a blender and blend till the mixture becomes smooth. Enjoy!

Loaded Guacamole Vegetarian Tacos

Source: Soup Addict

Ingredients:

To cook Guacamole

• Roughly chopped avocados (2)


• Lemon (1/2)


• Corn kernels (1/3 cup)


• Poblano pepper, diced (2 tablespoons)


• Jalapeno pepper, diced (1 tablespoon)


• Minced garlic (1 clove)


• Lime (1/2)


• Salt, to the taste


• Diced red bell pepper (1/4 cup)


• Red onion, diced (1 tablespoon)


• Minced Cilantro (2 teaspoons)

To cook black beans

• Black beans (1 can)


• Diced red bell pepper (1/4 cup)


• Ground cumin (1/2 teaspoon)


• Raw corn kerns (1/3 cup)


• Diced poblano pepper (1/4 cup)

To cook tacos

• Soft corn tortillas (6)


• Minced cilantro (1 tablespoon)


• Lemon and lime wedges


• Romaine or iceberg lettuce, chopped (2 cups)


• Sriracha or Cholula hot sauce

Instructions. To prepare guacamole, mash avocado until chunky. Add lemon and lime juice and salt (1/4 teaspoon). Mix thoroughly. Next, add the remaining ingredients, mix. Take plastic wrap and cover the bowl, and then refrigerate. To prepare black beans, take a sauce pot and put all the ingredients inside. Next, heat it on medium-low till it becomes hot. Cool for several minutes. Now place lettuce into tortilla halves. Spoon the mixtures on tortilla halves. Top with hot sauce and cilantro, and serve with lime and lemon wedges.

Tofu Scramble

Source: Rodale Wellness

Ingredients:

• Olive oil (1 teaspoon)


• Chopped red bell pepper (1/2)


• Chopped spinach (1 cup)


• Mozzarella (1 oz)


• Crumbled soft tofu (4 oz)


• Portobello mushrooms, chopped (2/3 cup)


• Sandwich thins, whole wheat (1)


• Oregano (1/2 teaspoon)

Instructions. Take a sauté pan and heat oil. Add vegetables and tofu. Cook for about 6 minutes, stirring many times. Next, place the mixture on sandwich thin and serve with oregano and cheese on top.

Avocado Breakfast Flatbreads

Source: The Cafe Sucrefarine

Ingredients:

• Flatbreads (4)


• Ripe avocados (2)


• Sea salt


• Butter (2 teaspoons)


• Green onions, sliced


• Black pepper


• Olive oil, extra virgin (4 teaspoons)


• Squeezed lime (1)


• Sliced Roma tomatoes (2)


• Eggs (4)


• Fresh herbs

Instructions. Take a sauté pan, pour olive oil and heat each slice of flatbread for about a minute. Let its both sides turn fragrant and golden. Set aside when it’s ready. Next, take a fork and mash avocado. Put avocado in the slices of flatbread and then put tomatoes on top. Heat the pan again and add butter. The pan must be coated with butter. Now crack one egg, add water (1 tsp), reduce heat, and cover. Cook it for about one minute and slide the egg on top of a slice of flatbread. Season with pepper and salt. Garnish with fresh herbs and green onions. Serve with lime.

Breakfast Banana Split

Source: Art From My Table

Ingredients:

• Banana (1)


• Blackberries (1/4 cup)


• Granola (1/2 cup)


• Strawberry Greek yoghurt (1/2 cup)


• Raspberries (1/4 cup)


• Chocolate chips, mini

Instructions. Freeze yoghurt until firm. Next, take a paper muffin liner and put yoghurt (a scoop) in it. Repeat one more time. Freeze till it is ready. Divide banana in 2 halves. Next, add frozen yoghurt, chocolate chips, berries, and granola. Serve and enjoy!

Vanilla Overnight Oat Breakfast Bowl with Fruit

Source: Coffee and Crayons

Ingredients:

• Oats (1 cup)


• Milk (1 cup)


• Vanilla extract (1/2 teaspoon)


• Greek yoghurt, preferably vanilla (1 cup)


• Chia seeds (2 tablespoons)

For toppings

• Any fruit


• Any nuts


• Any seeds


• Any dried fruit

Instructions. Take a mason jar and mix thoroughly milk, vanilla extract, oats, chia seeds, and yoghurt. Refrigerate overnight or for no less than 4 hours. Add toppings and enjoy!

Healthy Breakfast Fruit Pizza

Source: Diethood

Ingredients:

The crust

• Cereal flakes with chocolate and strawberry (1 cup)


• Sweetened coconut (1 cup)


• Rolled oats (1 cup)


• Maple syrup or honey (3/4 cup)

The cream cheese frosting

• Neufchatel cheese (8 ounces)


• Vanilla extract, pure (1 teaspoon)


• Powdered sugar (1 cup)

The fruit

• Strawberry slices


• Banana slices


• Blueberries


• Kiwi slices

Instructions. Preheat the oven to 375 degrees F. Take baking spray and grease a tart pan with it. Set aside. Crush cereal and put it in a bowl. Add maple or coconut syrup and oats, and blend until combined. Next, take a buttered spatula and press this mixture into a tart pan. Bake for about 10 minutes. Let it cool. Now make the cream cheese frosting. To do it, mix cheese, vanilla, and powdered sugar until well combined. Next, spread the frosting over the prepared crust. Refrigerate for about 10 minutes. Arrange fruits on top of the frosting and refrigerate for about 20 minutes. Let it warm up for several minutes, cut into pieces and serve.

Egg Muffin with Cottage Cheese and Fruit

Source: Rodale Wellness

Ingredients:

• English muffin, whole-wheat (1)


• Cottage cheese, nonfat (1 cup)


• Sliced egg, hard-boiled (1)


• Grapefruit (1/2)

Instructions. Split an English muffin and toast it. Take sliced egg and top the halves of the muffin. Next, top the muffin with cottage cheese and grapefruit. Enjoy!