Want all the best ways to start the day? These healthy and easy breakfast recipes deliver, from oatmeal to smoothies to scrambles.

Breakfast recipes

Looking for all the best ways to start the day? Start here. It’s hard to find great breakfast recipes that are simple, healthy, and actually fill you up. So many recipes are full of too much sugar, or don’t have enough protein to stick with you through the day.

Here are all the best breakfast recipes, organized by type! These ideas cover quick and easy concepts for busy mornings, and recipes for special meals and lazy weekends. Either way, they’re nutrient-packed and irresistibly delicious. Ready to get cooking?

And now…the best breakfast recipes to try!

More breakfast ideas…by type

Looking for more breakfast ideas? We’ve got you. There are lots of ways to slice and dice what you need in the morning. Here are a few more ideas listed by type:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

50 Best Breakfast Recipes! (Breakfast Sandwich & More)


  • Author: Sonja Overhiser
  • Prep Time: 2 minutes
  • Cook Time: 3 minutes
  • Total Time: 5 minutes
  • Yield: 1 1x
  • Diet: Vegetarian

Description

Add this to your 5 minute recipes! This pesto-slathered healthy breakfast sandwich can be whipped up in minutes and offers a delicious spin on breakfast.


Ingredients

Scale
  • 1 teaspoon olive oil
  • 1 egg
  • 1 multi-grain English muffin
  • 2 to 3 tablespoons high-quality basil pesto, purchased or homemade if in season (or use vegan cashew pesto)
  • 1 handful baby arugula (or other baby greens)
  • Kosher salt

Instructions

  1. Heat 1 teaspoon olive oil in a skillet over medium heat. Crack the egg into the pan and sprinkle with a few pinches kosher salt. When the whites are mostly cooked after a minute or two, flip and cook another 30 seconds, then remove from the heat.
  2. Meanwhile, toast the English muffin. Spread both sides generously with pesto. When the egg is done, slide it onto one half of the English muffin.
  3. Add a handful of arugula to the still hot pan and return to medium heat; add a pinch of kosher salt and cook for a few seconds until wilted down. Remove from the heat and place the arugula on top of the egg.
  4. Top the sandwich with the other half of the English muffin and serve immediately.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Breakfast

Keywords: Breakfast recipes

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

Leave a Comment

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.