7 Healthy Breakfasts You Can Eat Anywhere

Preheat oven to 325 degrees F. Lightly grease a standard loaf pan (8.5x4.5x2.5 inches) and set aside.

In a mixing bowl, combine whole-wheat flour, all-purpose flour, baking soda, baking powder, salt, and cinnamon. Mix together until evenly combined.

In a separate large mixing bowl, mash bananas using a potato masher or the back of a fork. Mix in eggs, yogurt, maple syrup, vanilla, oil, and chia seeds. Stir thoroughly.

Add dry ingredients to wet ones and stir gently until just moistened (some lumps will remain).

Pour into prepared loaf pan and bake in until a toothpick inserted into the center comes out clean, about 55 to 65 minutes.

Preheat oven to 400 degrees F. Line a 12-cup muffin tin with muffin liners and set aside.

In a mixing bowl, combine whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt.

In a separate mixing bowl, combine lemon zest and juice, eggs, honey, vanilla, oil, and cottage cheese. Mix thoroughly.

Stir dry ingredients into wet ones and mix until just moistened. Gently stir in blueberries, being careful not to overmix.

Bake until a toothpick inserted into the center comes out clean, about 15 to 18 minutes.

Preheat oven to 350 degrees F. Lightly grease a 9x9-inch baking dish.

Place all ingredients in a mixing bowl and stir thoroughly to evenly coat.

Pour mixture into prepared baking dish and press it down to an even thickness using a spatula or the back of a spoon.

Bake until center is cooked through, about 15–17 minutes. Let cool completely before cutting into 10 bars.

Place a medium skillet over medium heat. Add oil, then pepper, shallots, and garlic. Sauté until veggies are soft, 5–7 minutes. Stir in spinach and cook just until wilted, 1–2 minutes more.

In a medium mixing bowl, whisk eggs with salt and pepper. Pour into skillet with vegetables and cook over medium-low heat, stirring frequently, until eggs are set, 3–5 minutes.

Evenly divide egg mixture among tortillas and top each with 2 tbsp of cheese. Fold tortilla over the mixture, fold in the sides and roll until completely closed.

Optional: If you prefer a crispier tortilla, lightly cook the finished breakfast burrito in a clean skillet until lightly browned, 1–2 minutes per side.

Preheat oven to 350 degrees F. Lightly spray a muffin tin with nonstick spray.

Place a skillet over medium heat. Add bacon and cook until it begins to release some of its oil. Add the onion and garlic. Cook, stirring frequently, until vegetables are softened and bacon is crispy, about 5–8 minutes. Add the sun-dried tomatoes.

Using a spoon, evenly distribute vegetable mixture in prepared muffin tin.

In a mixing bowl, whisk together eggs, salt, and pepper. Evenly distribute among muffin cups. Add a small amount of goat cheese to each muffin cup.

Bake until eggs are fully set, about 10–12 minutes. Serve warm or chill until serving.

Place all ingredients in a mixing bowl and stir to combine. Roll mixture into 20 equal-size balls. Chill in refrigerator for at least 1 hour before serving. Store in the fridge and enjoy within 1 week.

Combine all ingredients in a blender and blend on high until completely smooth, about 1 minute.