5 Stupid Simple Vegetarian Breakfasts

Keep it stupid simple!

5 Stupid Simple Vegetarian Breakfasts

1. Blueberry Oatmeal Waffles

How long it will take: 15 minutes

What you'll need:

1 c. white whole wheat flour

1 tbsp. baking powder

1/2 tsp. salt

1/4 tsp. ground allspice

1 c. quick cooking oats

1/3 c. unsweetened applesauce

1 1/2 c. unsweetened almond milk (or your fave non-dairy milk)

3 tbsp. pure maple syrup

2 tbsp. canola oil

1 tsp. pure vanilla extract

1 1/2 c. frozen blueberries

What to do:

Sift flour, baking powder, salt and allspice into a mixing bowl. Mix in the oats. Make a well in the center and add applesauce, milk, maple syrup, oil and vanilla. Stir with just until combined.

Let batter rest for 5 minutes or so, it will thicken a bit. Fold in the blueberries. Don’t worry too much about the blueberries bleeding into the batter, it’s no biggie.

Cook in waffle iron according to manufacturer directions. Remember to spray or brush the iron with oil in between each waffle.

Recipe courtesy of Post Punk Kitchen.

2. Everything Bagel Avocado Toast

How long it will take: 5 minutes

What you'll need:

1-2 slices of your bread of choice

plain cream cheese

1 sliced avocado

everything bagel blend seasoning

What to do:

First toast and then smear your bread with cream cheese. Add avocado and top with a dense sprinkle of everything bagel blend.

Recipe courtesy of The Kitchn.

3. Pear-rific Green Smoothie

How long it will take: 10 minutes

What you'll need:

2 kale leaves

2 celery sticks

2 carrots

1 small knob ginger

1 pear, core removed and sliced

2 c. spinach

1 tbsp. chia seeds

6-8 ice cubes

What to do:

If you have a ‘low’ setting on your juicer, begin with the softer items first – the kale. Then turn to ‘high’ and juice the celery, carrots and ginger.

Place fresh juice in the blender with spinach, pear slices, chia seeds and ice cubes.
Blend until smooth, about 30 seconds.

Recipe courtesy of Healthful Pursuit.

4. 3-Ingredient Peanut Butter Pancakes

How long it will take: 30 minutes

What you'll need:

for the pancakes:

1 small-medium banana, mashed

2 eggs, large

2 tbsp. peanut flour

for the sauce:

1 tbsp. peanut flour 

1 1/2 tbsp. almond milk 

What to do:

Begin by spraying a nonstick pan with nonstick cooking spray or coconut oil and turning burner to low/medium heat.

Next, in a medium size bowl, mash your banana until it is smooth (you are more than welcome to do this entire process in a food processor). Add in 2 large eggs and whisk until completely combined.

Finally, add in 2 tablespoons of peanut flour and whisk until combined and the batter is smooth. Spoon about 2 tablespoons of pancake onto the stove top (the batter should be a little thinner than normal pancake batter).

Let cook for about a minute or so, and then carefully flip. Let the second side cook for an additional minute [Note: these pancakes will be small].

To make the peanut flour sauce, mix together about a tablespoon of peanut flour with about 1 1/2 tablespoons of almond milk. You should get a thick saucy consistency. Pour on top of pancakes and eat!

Recipe courtesy of Fit Foodie Finds.

5. Spinach and Mozzarella Egg Bake

How long it will take: 45 minutes

What you'll need:

5 oz. organic fresh spinach (4 cups packed)

1-2 tsp. olive oil

1 1/2 c. low-fat mozzarella 

1/3 c. thinly sliced green onions

8 eggs, beaten

1 tsp. Spike seasoning (or use any all purpose seasoning mix that's good with eggs)

salt and fresh ground black pepper to taste

What to do:

Preheat oven to 375F. Spray an 8 1/2 inch by 12 inch glass or crockery casserole dish with olive oil or nonstick spray.

Heat the oil in a large frying pan, add spinach all at once, and stir just until the spinach is wilted, about 2 minutes. Transfer spinach to the casserole dish, spreading it around so all the bottom of the dish is covered. Layer the grated cheese and sliced onions on top of the spinach.

Beat the eggs with Spike Seasoning (or other seasoning mix) and salt and fresh ground pepper to taste. (I use only a tiny pinch of salt and a few grinds of pepper.) Pour the egg mixture over the spinach/cheese combination, and then use a fork to gently "stir" so the eggs, spinach, and cheese are evenly combined.

Bake about 35 minutes or until the mixture is completely set and starting to lightly brown. Let cool about 5 minutes before cutting. (The egg bake will settle down some as it cools.) Serve hot. This is good with light sour cream. I also like a little Green Tabasco Sauce sprinkled on the top.

This can be cut into individual servings to keep in the fridge and microwaved for a quick breakfast during the week. Don't microwave longer than 1-2 minutes or the eggs can get slightly rubbery.

Recipe courtesy of Kalyn's Kitchen.

Fashion, beauty and lifestyle editor at Livingly. Miami Hurricane obsessed, forever Miami Heat loyal, Food Network junkie. You can reach me anytime at alison.higgins@livingly.com.
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