57 Vegetarian Breakfasts to Power You Through Your Morning
You probably love a good egg dish just as much as the next person, but just because you’re vegetarian doesn’t mean you’re limited to scrambled eggs every morning. From hearty waffles to breakfast pizzas, we’ve got all the wholesome recipes to keep you just as full and fueled as other meaty options. Whether you’re keeping things light or in the mood to indulge, these meatless breakfasts are both delicious and satisfying.
Cilantro and Kale Pesto Toast with a Fried Egg
Sliced bread is the perfect blank canvas, ready to be loaded up with virtuous ingredients. Here is a toast recipe from the Instagram queen of the genre, Diana Ngo (@diningwithdiana), a cook and mom in the Seattle area who is working on her RD.
Southwestern Sweet Potato and Egg Hash
Hashes are a great way to incorporate vegetables into the first meal of the day. Here we’ve added a Southwestern spin with chili powder and cumin. Give the potatoes a head start by microwaving them until just shy of tender, then finish them off in the skillet for that coveted crispy texture. Use the leftover black beans to boost protein and fiber in salads, soups, or grain bowls.
A frittata is a baked, open-faced omelet with Mediterranean flair. This omelet features fresh mushrooms and arugula tossed over the top to invoke a savory and warm start to your day.
Pancake Bake with Cinnamon Streusel
Don’t even think about spending Christmas morning flipping pancakes. Instead, turn them into a bread pudding-like casserole. Prepare the recipe at least eight hours ahead so the pancakes absorb the egg-and cream-mixture.
Mini Breakfast Pizzas
This mini breakfast pizza is glorious: A pizza and salad combo that makes for a delicious weekend breakfast or brunch but also works nicely as a dinner. You can buy whole-wheat pizza dough in the freezer section of your grocery store, or from your favorite local pizza shop, or get a mix from Amazon. We like to par-bake the dough a bit first so it comes out perfectly crispy without overcooking the egg. If you don’t like runny yolks, cook each pizza for an additional couple of minutes.
Waffle Iron Hash Browns
For hash browns that are crisp on the outside and buttery on the inside, look no further than your multifaceted waffle iron. These iconic breakfast spuds are similar to latkes, but we’ve streamlined the process to make them fail-proof. Since the waffle iron cooks the hash browns simultaneously on both sides, you get to skip the fuss of flipping while still achieving perfectly golden crusts on each side. Try a dollop of Greek yogurt and a sprinkle of chives on top, or serve them with a fried egg and a dash of hot sauce for the ultimate breakfast or brunch.
Overnight Oats with Kefir, Berries, and Toasted Coconut
This oatmeal bowl is a great on-the-go breakfast and is also made probiotic-rich with the addition of kefir. This bowl is best enjoyed cold becuase the active cultures in kefir are sensitive to heat. Resist the urge to microwave the oats, keeping it chilled for maximum benefits.
Poached Egg Power Bowls
This 10-minute dinner features the power trio of protein-packed legumes, seeds, and crisp greens. Quinoa is one of the few plant-based sources of complete protein, containing all nine essential amino acids. The runny, nutrient-rich egg yolk doubles as a silky dressing in this vegetarian main.
Avocado Egg-in-a-Hole Is the Breakfast Frankensandwich You Deserve
First came the egg-in-a-hole; second came a baked egg in avocado. Now, there’s the avocado-egg-in-a-hole, a mishmash of both creations. When making an egg-in-a-hole sandwich, you would usually use a cookie cutter or a knife to punch a hole out of a really thick slice of white or whole wheat bread. Then, you’d crack an egg right into the hole. This time around, with an avocado boat included in the mix, the sunny egg is nestled in an avocado half that fills the hole at the center of your sliced bread. Boom. It’s the same healthy baked egg avocado boat you dearly love—just with the best part of any breakfast sandwich: BREAD.
Get your toast ready. Grab a thick slice of white, or whole wheat, country bread. Using a circular cookie cutter or a knife, cut out a hole at the center of your bread and butter each side generously.
Prep the rest. Halve, pit, and peel an avocado. Scoop some meat out of the middle to make more room for your egg. Set aside. Crack an egg into an individual ramekin or a small cup, and set aside.
Heat the pan. Melt a tablespoon of butter in a cast-iron skillet, or any other oven-proof pan, over medium heat. Add the bread to the skillet and cook for 2 minutes, or until slightly brown. Flip the slice of toast, place the avocado boat in the hole at the center, and carefully pour the egg into the hole of the avocado. Sprinkle salt and pepper over top. After 1 minute of cooking, remove it from the stovetop and slide the skillet into the oven.
Put that bad boy to broil. Sprinkle a handful of shredded cheese all over your avocado egg-in-a-hole and broil on HIGH for 5 minutes, or until the whites are set and the yolks are still runny.
Dress it up. Add more toppings like hot sauce or red pepper flakes, and herbs like cilantro, parsley, or scallions. Serve immediately while the egg is still runny.
Chocolate Buckwheat Waffles with Juicy Berries
I've remade the typical syrup-doused waffle breakfast into a lower-sugar, fruit-forward, gluten-free, whole-grain plate with 273 fewer calories. In place of refined all-purpose flour, I go with gluten-free buckwheat flour, which adds 2.4g filling fiber per serving; strawberries add another 2.4g. Barely sweetened berries and yogurt replace maple syrup, slashing 18g added sugar per serving.
5 Spot Banana Pancakes
Notes: If desired, sprinkle about 1 teaspoon chopped pecans on each pancake after adding banana slices. Serve pancakes with butter and warm maple syrup or a dusting of cinnamon-sugar.
Baked Eggs with Leeks and Mushrooms
Enjoy this dish hot from the oven, with crusty bread to soak up the runny yolks. For firmer yolks and whites, leave the eggs on the rimmed baking sheet for 4 to 5 minutes before serving.
How to Make Granola Waffles with Strawberry Compote
Granola is a familiar go-to for “healthy” breakfasts, but isn’t it kind of boring to throw the same granola into the same yogurt every day? So if you also know how to make waffles, then the answer is simple: Turn granola into waffle batter and get out your waffle maker. This granola waffle recipe will help you switch up your morning routine. The crispy exterior of the granola waffles leads to the sweet and almost gooey, strawberry-riddled softer interior. The strawberry compote topping is the perfect excuse to sweeten it up even more if you want to skip the maple syrup (though we can’t wittingly recommend that). Plus it’s still fruit… so, you know, no guilt there.
Granola Waffles with Strawberry Compote
Slab Quiche with Spinach, Goat Cheese, and Caramelized Onions
My favorite way to entertain is to invite a bunch of friends over and lay everything out on the dining table: vegetables, pasta, quiche, breads, grains—you name it. I put out plates and forks and decorate the table with candles and cute seasonal vegetables—baby pumpkins and bouquets of sage in the fall, bunches of mint and carrots in the spring, bowlfuls of citrus fruit in the winter, and little fairytale eggplant or bright red cherry tomatoes in the summer. It’s casual and fun, and encourages everyone to eat, drink, and socialize at will. Quiche is an ideal player for this kind of setup—it can be served warm or at room temperature and is just as happy on a brunch spread as it is at dinner or in the afternoon with tea.
Slab Quiche with Spinach, Goat Cheese, and Caramelized Onions
Excerpted from <em>Sheet Pan Suppers Meatless</em> by Raquel Pelzel (Workman Publishing). Copyright © 2017.
Creamy Kale Caesar Salad with Soft-Boiled Eggs
We leave out the anchovies for a kid-friendly take on classic Caesar salad. Instead of romaine, we use dark, bumpy lacinato kale leaves; a quick massage makes them perfectly tender. And instead of adding raw egg to the dressing, we add a soft-boiled egg to each serving so the yolk can run over all. A grill pan is a worthy addition to your kitchen for getting quick, chargrilled flavor without having to cook outdoors. Use it to toast the baguette slices and mellow the fresh red onion wedges.
Fresh Corn and Chèvre Grits
Buttermilk adds a subtle, creamy tang to the grits.
Egg-in-a-Nest Breakfast Pizza Is Perfect for Picky Eaters
Katie Sullivan Morford, author of<em>Rise and Shine</em>, shares a little breakfast pizza that’s a knockout—both for its magazine-cover good looks and its savory flavor. Plus this kid-friendly recipe is such a breeze to make. Use pre-grated cheese and prewashed arugula, and you can get this baby bubbling in the oven in a matter of minutes before you have to rush out the door. The result of this minimal effort is a crispy, pita-like crust with flavorful toppings—including an oozy, runny egg—for a perfect work and school-day breakfast. This breakfast pizza recipe won all three of Sullivan Morford’s children over at first bite.
Egg-in-a-Nest Pesto Pizza
Use 2 tablespoons of tomato sauce in place of the pesto.
Excerpted from Rise and Shine by Katie Sullivan Morford, © 2016 by Katie Sullivan Morford. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO.
Three-Ingredient Pancakes for When You Literally Can't Even
If you’ve ever tossed a brown banana, apologize right now. Spotty bananas past their prime can transform breads, muffins, smoothies, and these Three-Ingredient Pancakes. Store the next batch languishing on your kitchen counter in the fridge until you’re ready for a quick, 10-minute protein-packed breakfast. The mushier the banana, the sweeter the flavor. Live alone? Great—these are perfectly-portioned for one and reduce food waste. If you’re cooking for a crowd, this recipe can easily be doubled or tripled to serve more.
Boom! That’s it. So simple.
Make Loaded Breakfast Nachos Out of Pancakes
Who says nachos have to be savory? Our favorite finger food is just as popular in a sweeter version—plus, this one has pancakes, and we just can’t say that about classic nachos. These breakfast nachos mashes up everything we love about a fat stack of pancakes with a bit of culinary magic—also known as frying—to transform the pancakes into triangular “chips.” Classic pancake toppings (fresh berries, chocolate syrup, whipped cream) are re-envisioned as nacho adornments, and we can’t say we’re mad about that.
The key to a crispy pancake chip is the secondary fry. Cook a batch of large pancakes as you normally would (store-bought frozen pancakes work just fine if you’re in a pinch!), roll them flat, then slice each cake into wedges. Fry the pancake wedges in vegetable oil, and presto: crispy, crunchy chips!
Sweet Breakfast Nachos
Eggs Poached in Tomato Sauce with Garlic Cheese Toasts
We really liked this dish with the fruity heat of Turkish Aleppo pepper, but you can substitute crushed red pepper.
Egg-in-a-WHAT?! How to Make Egg-in-a-Bagel and Egg-in-a-Doughnut
Egg-in-a-hole, -basket, or -frame—whatever you call it, an egg fried in the center of a carb-y vessel is a glorious thing to wake up to. Let’s be real, not everyone has the energy to roll out of bed and play Betty Crocker with cookie cutters and slices of toast. If you prefer this method for egg-in-a-hole, you go, Glen Coco. For the sleepier folks, this is America, land of the free and home of the brave, where bagels and doughnuts are sold in every corner store and supermarket. Save the toast for tomorrow’s avocado mash and embrace the sweet or savory egg-in-a-whatever-you-call-it.
The same steps apply here—just switch out the bagel halves for doughnuts.
Smoky Egg and Cheese Tostada
Your go-to weeknight dinner cheat just arrived. You can make a tostada out of basically any ingredients as long as you start with a crisped tortilla. Start with 6-inch whole-grain corn tortillas instead of flour, and you'll save about 30 calories and 200mg sodium. Then just top with this fun flavor combo, and crunch. They're the perfect build-your-own superfast fare--so healthy and delicious, you'll want two.
Pomegranate-Farro Breakfast Salad with Honey Ricotta
For a tangier citrus flavor, go with lemon; for more floral, sweet notes, try tangerine. To keep prep simple, use purchased pomegranate arils from the produce section, or pre-prep a fresh pomegranate the night before.
Instant Pot Breakfast Ratatouille
Why don’t we make ratatouille for breakfast more often? Winter breakfasts tend to slant sweet and warm—gooey cinnamon rolls, thick porridge smeared with jam, chocolate babka—but what about the savory? Specifically, what about the vegetables? Ratatouille proves that vegetables can be used in the morning outside of an omelet. This vegetable dish is so strong it can actually stand on its own if you don’t eat eggs. Of course our recipe calls for a dozen, but if you’re opting out, just toss in a can of cooked chickpeas for some protein.
The Instant Pot brings this sweet and briny dish to life. Tomatoes, eggplant, and zucchini get cozy in an olive oil bath with onion and garlic. Aside from the magic that is how quickly the Instant Pot cooks vegetables, the best part of breakfast ratatouille is that you can make massive batches of the meal and freeze individual portions.
Instant Pot Ratatouille
How to Make Sheet Tray Pancakes
If you’ve ever tried to make pancakes for more people than, well, yourself, you know it’s quite a commitment. You’re glued to the stove, pouring and flipping, while your friends sit at the table and eat. Then, by the time it’s your turn for breakfast, the only pancakes left are cold or burnt. You don’t have to take this anymore. You need to make sheet tray pancakes. Make an extra-large batch of your favorite pancake batter—you’ve got a lot of real estate to cover—the dump the entire batch onto a sheet tray. Cover it with toppings, and be creative (sliced fruit! chocolate chips! bacon bits!) then bake the whole thing in one fell swoop. Slice the warm pancakes into pieces, then serve as you would were they round.
Sheet Tray Pancakes
Yep. With Salsa. You won't believe how good they taste.
Fried Egg and Avocado Toasts
Sunny-side-up eggs, fresh sprouts, and salsa amp up avocado toast for a fast, no-fuss meal. It's a sure winner at breakfast, lunch, or dinner.
Steel-Cut Oatmeal with Apples
Breakfast Bowl with Tomato, Avocado, and Egg
This is the kind of breakfast that's worth waking up for--and enjoying again for lunch or dinner. If you want a starchy component, add precooked farro or quinoa.
Wilted Spinach and Fried Egg Wheat Berry Bowl
Start this hearty breakfast bowl with a batch of perfect wheat berries, and then add a tangy twist and some probiotics with kimchi. Round it out with spinach, peanuts, and an egg. Sprinkle with chile flakes for extra heat.
Brown Sugar-Cinnamon Waffles
The combination of brown sugar and cinnamon is a classic dessert flavor profile, so why not bring it into your waffle batter? Serve with maple syrup, or, if you're feeling particularly opulent, whipped cream and salted caramel sauce.
To make ahead, complete step 1; then follow instructions below. Be sure to pierce the yolks (without breaking them) so they won't burst when microwaved.