Eggs

Easy Breakfast Recipe : This article will be loved by all the Busy bees around the World. These are very easy breakfast recipes which anyone can make for them as well as for family. These easy breakfast recipes are low in carbs and have high nutritious value.

Why Breakfast is important ?

Breakfast kick-starts your metabolism, helping you burn calories throughout the day. It also gives you the energy you need to get things done and helps you focus at work or at school. Those are just a few reasons why it’s the most important meal of the day. Many studies have linked eating breakfast to good health, including better memory and concentration, lower levels of “bad” LDL cholesterol, and lower chances of getting diabetes, heart disease, and being overweight.

It’s hard to know, though, if breakfast causes these healthy habits or if people who eat it have healthier lifestyles.

But this much is clear: Skipping the morning meal can throw off your body’s rhythm of fasting and eating. When you wake up, the blood sugar your body needs to make your muscles and brain work their best is usually low. Breakfast helps replenish it. Also Researchers have found that on average, people who eat breakfast are thinner than those who don’t. That could be because eating foods with protein and fiber in the morning keeps your appetite in check the rest of the day.

Now lets come over to our list of Easy Breakfast recipes!!!

Mornings are usually stressful hours of the day. You wake up, finish some chores, get ready quickly and rush for work or are busy packing your kids off to school. In the midst of all the madness, our breakfast, which is the most important meal of the day, often gets neglected or perhaps skipped all-together. We’re trying to make sure that you never miss breakfast again with some super easy breakfast recipes.

So lets start !!!! Also These easy breakfast recipes are the most lovable recipe because of its nutritional values

1. Veggie frittata

Ingredients

• 6 large eggs
• 1/3 cup (80 mL) of milk
• salt and pepper to taste
• 4 cloves of garlic, minced
• 2 cups (60 grams) of kale, chopped
• 2 cups (300 grams) of bell peppers, chopped
• 1 tablespoon (15 mL) of olive oil

Directions

1. Preheat the oven to 400°F (205°C).
2. Whisk the eggs, milk, minced garlic, salt, and pepper, then set the mixture aside.
3. Add the olive oil to a 10-inch (25-cm), oven-safe skillet over medium heat. Sauté the chopped kale and bell peppers, stirring occasionally until softened, or about 5–7 minutes.
4. Pour in the egg mixture and tilt the skillet to distribute it evenly.
5. Bake 15–20 minutes in the skillet until the eggs are set, then season, slice, and serve.

2. Shakshuka

Ingredients

• 6 large eggs
• 1 onion, diced
• 1 red bell pepper, diced
• 3 cloves of garlic, minced
• 5-6 medium sliced or crushed tomatoes
• salt and pepper to taste
• 1 teaspoon of paprika
• 1/2 teaspoon (1 gram) of red chili powder
• 1 teaspoon (2 grams) of cumin
• 1 bunch of cilantro/coriander leaves, chopped

Directions

1. Add oil to a pan over medium heat. Sauté diced onions and bell peppers for 3–5 minutes, or until the onions turn translucent.
2. Pour the canned tomatoes into the pan with juice. Stir in the minced garlic, salt, pepper, and spices and bring the mixture to a simmer.
3. Using a spoon, make 6 small holes in the mixture and crack 1 egg into each.
4. Cover the pan and cook for 5–10 minutes, or until the eggs have reached your desired level of doneness.
5. Top with cilantro and serve.

3. Broccoli and Chicken crustless quiche

Ingredients

• 6 large eggs
• 1 cup (240 mL) of milk
• 1 cup (90 grams) of broccoli, chopped
• 4 stripes of chicken, chopped
• 3/4 cup (85 grams) of shredded cheddar cheese
• 1 tablespoons (15 mL) of olive oil
• salt and pepper to taste

Directions

1. Preheat the oven to 350°F (180°C).
2. Cook the Chicken in a pan over medium heat for 5–10 minutes, or until crispy. Set it aside on a towel-lined plate.
3. Add the olive oil to the pan and sauté the chopped broccoli for 3–4 minutes. Distribute the broccoli and chicken evenly at the bottom of a greased 9-inch (23-cm) pie dish.
4. In a small bowl, whisk the eggs, milk, salt, and pepper. Pour the egg mixture over the pie dish and top it with cheese.
5. Bake for 30–35 minutes until the eggs have set. Cool before cutting and serving.

4. Zoodle egg nests

This easy breakfast recipe has very minimal ingredients

Ingredients

• 2 zucchinis, spiralized
• 2 large eggs
• 1 tablespoon (30 mL) of olive oil
• salt and pepper to taste
• optional toppings, such as feta cheese, sliced avocado, or red pepper flakes

Directions

1. Preheat the oven to 350°F (180°C).
2. Add the olive oil to a pan and sauté the zucchini over medium heat for 2–3 minutes, or until tender.
3. Arrange each spiralized zucchini in a skillet to create a nest. Crack an egg in the center, sprinkle with salt and pepper, and bake for 5 minutes.
4. Add desired toppings and serve.

YOU CAN ALSO TRY OUR OTHER LOW CARB RECIPES How to make low carb chocolate- a quick 5 minute recipe AND Low Carb/Low Fat Gajar ka halwa

5. Low carb pancakes

Ingredients

• 2 large eggs
• 1/2cup cream cheese
• 1–2 teaspoons (2–4 grams) of stevia
• 1 teaspoon (5 mL) of vanilla extract
• 2 tablespoons (30 mL) of olive oil

Directions

1. Add the ingredients to a blender or food processor and pulse until smooth.
2. Heat a pan over medium heat and add the olive oil.
3. Pour 1/4 of the batter into the pan and cook for 2–3 minutes, until golden.
4. Flip and cook for 1 minute, or until the second side is golden.
5. Repeat with the rest of the batter and top with butter, sugar-free syrup, sugar-free jam, fresh berries, or yogurt.

6. Almond flour waffles

Ingredients

• 1/2 cup (50 grams) of almond flour
• 4 large eggs
• 1 teaspoon (5 grams) of baking powder
• 2 tablespoons (24 grams) of monk fruit extract/Stevia drops
• 1/3 cup (80 grams) of Greek yogurt
• 1 tablespoon (14 grams) of butter, melted

Directions

1. Add the ingredients to a blender or food processor and blend until smooth.
2. Heat a waffle maker. Add 1/4 of the batter and cook until waffles become golden brown and crispy on the edges.
3. Repeat with the remainder of the batter and serve topped with berries, sugar-free syrup, or sugar-free jam.

7. Coconut chia pudding

Ingredients

• 3/4 cup (180 mL) of coconut milk
• 1/4 cup (43 grams) of chia seeds
• Few drops of stevia
• 1/2 teaspoon (2.5 mL) of vanilla extract

Directions

1. Add the ingredients to a medium bowl and whisk to combine.
2. Cover and refrigerate the mixture overnight, or at least 6–8 hours.
3. Portion and serve as is, or top it with your choice of ingredients, such as fresh fruit, nuts, or seeds.

8. Yogurt with fruit

Ingredients

• 1 cup (245 grams) of Greek yogurt or Hung curd
• 1/2 cup (83 grams) of your favorite low carb fruit, such as strawberries, blackberries, or raspberries
• optional toppings, such as almonds, walnuts, chia seeds, or flaxseeds

Directions

1. Combine the yogurt and fresh fruit. Top with nuts and seeds if desired and serve.

9. Breakfast salad

Ingredients

• 2 cups (60 grams) of spinach
• 2 hard-boiled eggs
• 1/2 cup of mozzarella
• 1 tomato, diced
• half of an avocado, sliced
• 2 tablespoons (30 mL) of olive oil
• 1 tablespoon (15 mL) of lemon juice
• salt and pepper to taste

Directions

1. Add the spinach to a bowl and layer with the eggs, mozzarella, tomatoes, and avocados.
2. To make the dressing, whisk the olive oil with lemon juice and a dash of salt and pepper.
3. Drizzle the dressing over the salad and serve.

10. Green smoothie

Ingredients

• 2 cups of spinach
• half of an avocado
• 1 cup of strawberries
• 1–1.5 cups of unsweetened almond milk
• 1 scoop of protein powder (optional)

Directions

1. Add the ingredients to a blender and blend until smooth.

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