18 High-Protein Flexitarian Breakfast Recipes

Fuel your day the flexitarian way with these 18 delicious and satisfying high-protein breakfast recipes. Whether you’re looking for a quick and easy meal on the go or a leisurely weekend brunch, you’ll find plenty of inspiration here. These recipes are packed with protein from a variety of sources, including eggs, Greek yogurt, tofu, and legumes, to keep you feeling full and energized until lunchtime.

1. Classic Shakshuka

A popular Middle Eastern and North African dish of eggs poached in a flavorful tomato and pepper sauce. This one-pan wonder is perfect for a weekend brunch and is surprisingly easy to make.

Ingredients:

• 1 tbsp olive oil
• 1 large onion, chopped
• 1 red bell pepper, seeded and chopped
• 3 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and freshly ground black pepper to taste
• 6 large eggs
• 1/4 cup chopped fresh cilantro or parsley
• Crumbled feta cheese for serving (optional)
• Crusty bread or pita for serving

Instructions:

1. Heat the olive oil in a large skillet or pan over medium heat. Add the onion and bell pepper and cook until softened, about 5-7 minutes.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the crushed tomatoes, smoked paprika, cumin, and chili powder. Season with salt and pepper. Bring to a simmer and let it cook for 10-15 minutes, or until the sauce has thickened slightly.
4. Using a spoon, create 6 small wells in the tomato sauce. Crack an egg into each well.
5. Cover the skillet and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny.
6. Garnish with fresh cilantro or parsley and crumbled feta cheese, if desired. Serve immediately with crusty bread or pita for dipping.

2. Greek Yogurt Parfait with Berries and Granola

A simple, no-cook breakfast that’s packed with protein and can be customized with your favorite fruits and nuts. Layer it in a jar for a portable and pretty breakfast.

Ingredients:

• 1 cup plain Greek yogurt (2% or full-fat for extra creaminess)
• 1/2 cup mixed berries (fresh or frozen)
• 1/4 cup granola
• 1 tbsp chia seeds
• 1 tbsp chopped nuts (almonds, walnuts, or pecans)
• Honey or maple syrup to taste (optional)

Instructions:

1. In a glass or jar, layer half of the Greek yogurt at the bottom.
2. Top with half of the berries, granola, chia seeds, and nuts.
3. Repeat the layers with the remaining ingredients.
4. Drizzle with honey or maple syrup, if desired. Serve immediately or store in the refrigerator for up to 2 days.

3. Peanut Butter Banana Protein Smoothie

A quick and easy smoothie that’s perfect for a post-workout breakfast or a busy morning. The combination of peanut butter and banana is a classic for a reason!

Ingredients:

• 1 ripe banana, frozen
• 2 tbsp peanut butter
• 1 scoop protein powder (vanilla or chocolate)
• 1 cup unsweetened almond milk or milk of your choice
• 1 tbsp chia seeds or flax seeds
• Ice cubes (optional)

Instructions:

1. Combine all ingredients in a blender.
2. Blend until smooth and creamy.
3. Pour into a glass and enjoy immediately.

4. Tofu Scramble

A delicious and satisfying vegan alternative to scrambled eggs. Tofu is a great source of plant-based protein and can be seasoned to mimic the taste and texture of eggs.

Ingredients:

• 1 (14-ounce) block firm or extra-firm tofu, pressed
• 1 tbsp olive oil
• 1/2 onion, chopped
• 1/2 bell pepper, chopped
• 2 cloves garlic, minced
• 1/4 cup nutritional yeast
• 1/2 tsp turmeric
• 1/4 tsp black salt (kala namak), for an eggy flavor (optional)
• Salt and freshly ground black pepper to taste
• 2 cups spinach
• Toast or tortillas for serving

Instructions:

1. Crumble the pressed tofu with your hands into a bowl.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5-7 minutes.
3. Add the garlic and cook for another minute until fragrant.
4. Add the crumbled tofu, nutritional yeast, turmeric, and black salt (if using). Cook for 5-7 minutes, stirring occasionally, until the tofu is heated through.
5. Stir in the spinach and cook until wilted.
6. Season with salt and pepper to taste. Serve immediately with toast or tortillas.

5. Savory Cottage Cheese Bowl

Cottage cheese is a protein powerhouse, and this savory bowl is a refreshing change from the usual sweet breakfast options. It’s quick, easy, and endlessly customizable.

Ingredients:

• 1 cup cottage cheese (2% or full-fat)
• 1/2 cup chopped cherry tomatoes
• 1/4 cup chopped cucumber
• 2 tbsp chopped red onion
• 1 tbsp chopped fresh dill or parsley
• 1 tbsp olive oil
• Salt and freshly ground black pepper to taste
• Everything bagel seasoning for topping (optional)

Instructions:

1. In a bowl, combine the cottage cheese, cherry tomatoes, cucumber, red onion, and fresh herbs.
2. Drizzle with olive oil and season with salt and pepper.
3. Stir to combine and top with everything bagel seasoning, if desired. Serve immediately.

6. Overnight Oats with Chia Seeds and Berries

Prepare this breakfast the night before for a grab-and-go meal in the morning. The combination of oats and chia seeds provides a good dose of fiber and protein.

Ingredients:

• 1/2 cup rolled oats
• 1 tbsp chia seeds
• 1/2 cup unsweetened almond milk or milk of your choice
• 1/4 cup Greek yogurt
• 1/2 cup mixed berries (fresh or frozen)
• 1 tbsp maple syrup or honey (optional)
• 1/4 tsp vanilla extract

Instructions:

1. In a jar or container with a lid, combine the rolled oats, chia seeds, almond milk, Greek yogurt, maple syrup (if using), and vanilla extract.
2. Stir well to combine, then gently fold in the berries.
3. Cover and refrigerate for at least 4 hours, or overnight.
4. Stir before serving and add more milk if the mixture is too thick. Top with additional berries or nuts, if desired.

7. Breakfast Burrito with Black Beans and Eggs

A hearty and portable breakfast that’s perfect for busy mornings. The combination of eggs and black beans provides a double dose of protein.

Ingredients:

• 2 large eggs, scrambled
• 1/2 cup canned black beans, rinsed and drained
• 1/4 cup shredded cheddar or Monterey Jack cheese
• 2 tbsp salsa
• 1 large whole-wheat tortilla
• 1/4 avocado, sliced (optional)

Instructions:

1. Warm the tortilla in a dry skillet or in the microwave.
2. Layer the scrambled eggs, black beans, cheese, and salsa down the center of the tortilla.
3. Top with avocado slices, if desired.
4. Fold in the sides of the tortilla, then roll it up tightly from the bottom. Serve immediately.

8. Quinoa Breakfast Bowl

Quinoa is a complete protein, making it an excellent choice for a vegetarian breakfast. This warm and comforting bowl is a great way to start your day.

Ingredients:

• 1/2 cup cooked quinoa
• 1/2 cup milk of your choice
• 1/2 banana, sliced
• 1/4 cup berries
• 1 tbsp chopped almonds or walnuts
• 1 tsp cinnamon
• Maple syrup or honey to taste (optional)

Instructions:

1. In a small saucepan, combine the cooked quinoa and milk. Cook over medium heat until warmed through.
2. Pour the quinoa mixture into a bowl and top with banana slices, berries, and nuts.
3. Sprinkle with cinnamon and drizzle with maple syrup or honey, if desired. Serve warm.

9. Spinach and Feta Frittata

A simple and elegant frittata that’s perfect for a weekend brunch or a make-ahead breakfast for the week. The combination of spinach and feta is a classic for a reason!

Ingredients:

• 8 large eggs
• 1/4 cup milk
• 1/2 cup crumbled feta cheese
• 2 cups fresh spinach
• 1 tbsp olive oil
• 1/2 onion, chopped
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, whisk together the eggs, milk, and half of the feta cheese. Season with salt and pepper.
3. Heat the olive oil in an oven-safe skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
4. Add the spinach and cook until wilted.
5. Pour the egg mixture over the spinach and onions in the skillet. Sprinkle the remaining feta cheese on top.
6. Bake for 15-20 minutes, or until the frittata is set and lightly golden on top. Let it cool for a few minutes before slicing and serving.

10. Avocado Toast with a Fried Egg

A simple yet satisfying breakfast that combines healthy fats from the avocado with high-quality protein from the egg. It’s a trendy breakfast for a reason!

Ingredients:

• 1 slice whole-wheat or sourdough bread, toasted
• 1/2 ripe avocado
• 1 large egg
• 1 tsp olive oil or butter
• Salt and freshly ground black pepper to taste
• Red pepper flakes to taste (optional)

Instructions:

1. Mash the avocado onto the toasted bread.
2. Heat the olive oil or butter in a small skillet over medium heat. Crack the egg into the skillet and cook to your desired doneness (sunny-side up, over easy, etc.).
3. Place the fried egg on top of the avocado toast.
4. Season with salt, pepper, and red pepper flakes, if desired. Serve immediately.

11. Chocolate Peanut Butter Chia Seed Pudding

A decadent and creamy chia seed pudding that tastes like dessert but is packed with protein, fiber, and healthy fats. Prepare it the night before for an easy breakfast.

Ingredients:

• 3 tbsp chia seeds
• 1 cup unsweetened almond milk or milk of your choice
• 2 tbsp peanut butter
• 1 tbsp cocoa powder
• 1 tbsp maple syrup or honey (optional)
• 1/4 tsp vanilla extract
• Sliced banana or berries for topping

Instructions:

1. In a jar or container with a lid, combine the chia seeds, almond milk, peanut butter, cocoa powder, maple syrup (if using), and vanilla extract.
2. Stir or shake well to combine.
3. Cover and refrigerate for at least 4 hours, or overnight, until the pudding has thickened.
4. Stir before serving and top with sliced banana or berries.

12. Lentil and Vegetable Breakfast Hash

A savory and hearty breakfast hash that’s packed with plant-based protein and vegetables. A great way to use up leftover cooked lentils.

Ingredients:

• 1 tbsp olive oil
• 1/2 onion, chopped
• 1 bell pepper, chopped
• 1 cup cooked brown or green lentils
• 1 cup chopped sweet potato, cooked
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and freshly ground black pepper to taste
• A fried or poached egg for topping (optional)
• Chopped fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5-7 minutes.
2. Add the cooked lentils, cooked sweet potato, smoked paprika, and cumin. Cook for 5-7 minutes, stirring occasionally, until heated through and slightly crispy.
3. Season with salt and pepper to taste.
4. Serve the hash in a bowl, topped with a fried or poached egg (if using) and a sprinkle of fresh parsley.

13. Protein-Packed Pancakes

Who says pancakes can’t be a healthy breakfast? These protein-packed pancakes are made with whole wheat flour and protein powder to keep you full and satisfied.

Ingredients:

• 1 cup whole wheat flour
• 1 scoop vanilla or unflavored protein powder
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1 large egg
• 1 cup milk of your choice
• 1 tbsp maple syrup or honey (optional)
• 1 tsp vanilla extract
• Fresh fruit and yogurt for serving

Instructions:

1. In a large bowl, whisk together the whole wheat flour, protein powder, baking powder, and cinnamon.
2. In a separate bowl, whisk together the egg, milk, maple syrup (if using), and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour 1/4 cup of batter onto the griddle for each pancake.
5. Cook for 2-3 minutes per side, or until golden brown and cooked through.
6. Serve the pancakes warm with fresh fruit and a dollop of Greek yogurt.

14. Mushroom and Spinach Omelette

A classic omelette filled with sautéed mushrooms and spinach. A quick and easy way to get a healthy dose of protein and vegetables in the morning.

Ingredients:

• 3 large eggs
• 1 tbsp milk
• 1 tbsp olive oil
• 1 cup sliced mushrooms
• 2 cups fresh spinach
• 1/4 cup shredded Gruyere or Swiss cheese (optional)
• Salt and freshly ground black pepper to taste

Instructions:

1. In a small bowl, whisk together the eggs and milk. Season with salt and pepper.
2. Heat the olive oil in a non-stick skillet over medium heat. Add the mushrooms and cook until browned and softened.
3. Add the spinach and cook until wilted.
4. Pour the egg mixture over the vegetables in the skillet. Cook for 2-3 minutes, or until the edges start to set.
5. Sprinkle the cheese over one half of the omelette, if using.
6. Fold the other half of the omelette over the cheese and cook for another minute, or until the cheese is melted and the omelette is cooked through.
7. Slide the omelette onto a plate and serve immediately.

15. Baked Eggs in Avocado Cups

A fun and creative way to enjoy eggs and avocado. The avocado acts as a natural cup for the baked egg, creating a delicious and nutritious breakfast.

Ingredients:

• 2 ripe avocados, halved and pitted
• 4 large eggs
• Salt and freshly ground black pepper to taste
• Chopped fresh chives or parsley for garnish

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Scoop out a small amount of the avocado flesh to create a larger well for the egg.
3. Place the avocado halves in a small baking dish to keep them stable.
4. Crack an egg into each avocado half.
5. Season with salt and pepper.
6. Bake for 15-20 minutes, or until the egg whites are set but the yolks are still slightly runny.
7. Garnish with fresh chives or parsley and serve immediately.

16. Berry and Yogurt Smoothie Bowl

A thick and creamy smoothie bowl that you eat with a spoon. It’s a fun and customizable way to enjoy a smoothie, with endless topping possibilities.

Ingredients:

• 1 cup frozen mixed berries
• 1/2 cup plain Greek yogurt
• 1/4 cup milk of your choice
• 1/2 banana
• Toppings: granola, fresh fruit, shredded coconut, chia seeds, nuts

Instructions:

1. In a blender, combine the frozen berries, Greek yogurt, milk, and banana.
2. Blend until thick and smooth. You may need to stop and scrape down the sides of the blender a few times.
3. Pour the smoothie into a bowl.
4. Arrange your favorite toppings on top of the smoothie bowl and serve immediately.

17. Cottage Cheese Pancakes

These fluffy and protein-rich pancakes are a game-changer. The cottage cheese adds a creamy texture and a significant protein boost, making them a satisfying and healthy breakfast option.

Ingredients:

• 1 cup cottage cheese
• 2 large eggs
• 1/2 cup rolled oats
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• Fresh berries and maple syrup for serving

Instructions:

1. In a blender, combine the cottage cheese, eggs, rolled oats, vanilla extract, and baking powder.
2. Blend until the batter is smooth.
3. Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour about 1/4 cup of batter onto the griddle for each pancake.
4. Cook for 2-3 minutes per side, or until golden brown and cooked through.
5. Serve the pancakes warm with fresh berries and a drizzle of maple syrup.

18. Breakfast Quesadilla with Black Beans and Cheese

A quick and easy breakfast quesadilla that’s packed with protein and flavor. It’s a great way to use up leftover tortillas and can be customized with your favorite fillings.

Ingredients:

• 1 large whole-wheat tortilla
• 1/2 cup canned black beans, rinsed and drained
• 1/4 cup shredded cheddar or Monterey Jack cheese
• 1/4 cup salsa
• 1 tbsp chopped cilantro
• Sour cream or Greek yogurt for serving (optional)

Instructions:

1. Place the tortilla in a large, dry skillet over medium heat.
2. Sprinkle the cheese over one half of the tortilla.
3. Top with the black beans, salsa, and cilantro.
4. Fold the other half of the tortilla over the filling.
5. Cook for 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted.
6. Slide the quesadilla onto a plate, cut into wedges, and serve with sour cream or Greek yogurt, if desired.