25+ High-Protein Mediterranean Diet Breakfast Recipes

0 Shares

The Mediterranean diet is renowned for its heart-healthy benefits and emphasis on fresh, whole foods. A common question for those adopting this lifestyle is what to eat for breakfast, especially a breakfast that is both satisfying and high in protein. A high-protein breakfast can help you feel full longer, reduce cravings, and provide sustained energy throughout the morning. This article provides over 25 delicious and easy-to-make high-protein breakfast recipes that align with the principles of the Mediterranean diet.

The Power of a High-Protein Mediterranean Breakfast

A Mediterranean breakfast is rich in whole grains, fruits, vegetables, nuts, and seeds, with moderate amounts of dairy and eggs. By focusing on protein-rich ingredients like Greek yogurt, eggs, legumes, and fish, you can create a breakfast that is not only delicious but also incredibly nutritious. The recipes in this article are designed to provide at least 15 grams of protein per serving, helping you meet your daily nutritional goals.

Egg-Based Breakfasts

Eggs are a staple in the Mediterranean diet and an excellent source of high-quality protein. They are versatile and can be prepared in numerous ways.

1. Classic Shakshuka

Shakshuka is a flavorful dish of eggs poached in a simmering tomato sauce with spices. It’s a one-pan meal that’s perfect for a weekend brunch or a hearty weekday breakfast.

Protein: ~20g per serving
Ingredients:
- 1 tbsp olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- Salt and pepper to taste
- 6 large eggs
- 1/4 cup crumbled feta cheese
- Fresh cilantro or parsley, for garnish
Instructions:
1. Heat 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 garlic and cook for another minute until fragrant.
3. Stir in the crushed tomatoes, tomato paste, cumin, paprika, and chili powder. Season with salt and pepper. Bring to a simmer and cook for 10 minutes, or until the sauce has thickened slightly.
4. Using a spoon, create six small wells in the sauce. Crack an egg into each well.
5. Cover the skillet and cook for 5-8 minutes, or until the egg whites are set and the yolks are still runny.
6. Sprinkle with feta cheese and fresh herbs before serving.

2. Mediterranean Frittata with Spinach and Feta

A frittata is an Italian-style omelet that’s perfect for using up leftover vegetables. This version is packed with spinach, feta, and sun-dried tomatoes.

Protein: ~25g per serving
Ingredients:
- 8 large eggs
- 1/4 cup milk or Greek yogurt
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped sun-dried tomatoes
- 2 cups fresh spinach
- 1 tbsp olive oil
- 1/2 onion, chopped
- Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together the eggs, milk or yogurt, feta cheese, and sun-dried tomatoes. Season with salt and pepper.
3. Heat olive oil in an oven-safe skillet over medium heat. Add the onion and cook until softened.
4. Add the spinach and cook until wilted.
5. Pour the egg mixture over the vegetables in the skillet.
6. Cook for 3-4 minutes, or until the edges start to set.
7. Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the frittata is golden brown and cooked through.

3. Bell Pepper and Cheese Egg Cups

These portable egg cups are perfect for meal prep and busy mornings. They’re low in carbs and high in protein, making them a healthy and convenient breakfast option.

Protein: ~15g per serving
Ingredients:
- 3 bell peppers, any color, halved and seeded
- 6 large eggs
- 1/2 cup shredded cheese (cheddar, mozzarella, or a blend)
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Place the bell pepper halves on a baking sheet.
3. Crack an egg into each bell pepper half.
4. Sprinkle with cheese, salt, and pepper.
5. Bake for 20-25 minutes, or until the eggs are set to your liking.
6. Garnish with fresh parsley before serving.

4. Avocado and Smoked Salmon Omelet

This elegant omelet is packed with healthy fats and protein, thanks to the avocado and smoked salmon. It’s a satisfying breakfast that will keep you full until lunchtime.

Protein: ~22g per serving
Ingredients:
- 3 large eggs
- 1 tbsp milk
- Salt and pepper to taste
- 1 tsp butter or olive oil
- 2 ounces smoked salmon, chopped
- 1/4 avocado, sliced
- 1 tbsp chopped fresh dill
Instructions:
1. In a small bowl, whisk together the eggs, milk, salt, and pepper.
2. Heat the butter or olive oil in a non-stick skillet over medium heat.
3. Pour the egg mixture into the skillet and cook for 2-3 minutes, or until the edges begin to set.
4. Gently lift the edges of the omelet and tilt the skillet to allow the uncooked egg to flow underneath.
5. When the omelet is almost set, sprinkle the smoked salmon and avocado over one half of the omelet.
6. Fold the other half of the omelet over the filling and cook for another minute.
7. Sprinkle with fresh dill before serving.

5. Sweet Potato Hash with Eggs

This hearty and flavorful hash is a great way to start your day. The combination of sweet potatoes, vegetables, and eggs makes for a balanced and nutritious breakfast.

Protein: ~18g per serving
Ingredients:
- 1 large sweet potato, peeled and diced
- 1 tbsp olive oil
- 1/2 onion, chopped
- 1 bell pepper, chopped
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 4 large eggs
- Fresh parsley, for garnish
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the sweet potato, onion, and bell pepper. Cook for 10-15 minutes, or until the sweet potato is tender and lightly browned.
3. Stir in the smoked paprika, salt, and pepper.
4. Create four wells in the hash and crack an egg into each well.
5. Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your desired doneness.
6. Garnish with fresh parsley before serving.

Yogurt and Kefir-Based Breakfasts

Greek yogurt and kefir are staples of the Mediterranean diet, providing an excellent source of protein and probiotics. They are incredibly versatile and can be used in a variety of breakfast dishes.

6. Classic Greek Yogurt Bowl

A simple yet satisfying breakfast, the Greek yogurt bowl can be customized with your favorite toppings.

Protein: ~20-25g per serving
Ingredients:
- 1 cup plain Greek yogurt (2% or full-fat)
- 1/2 cup mixed berries (fresh or frozen)
- 1/4 cup nuts and seeds (almonds, walnuts, chia seeds, flax seeds)
- 1 tbsp honey or maple syrup (optional)
Instructions:
1. Add the Greek yogurt to a bowl.
2. Top with berries, nuts, and seeds.
3. Drizzle with honey or maple syrup, if desired.

7. Savory Yogurt Bowl with Chickpeas and Veggies

For those who prefer a savory breakfast, this yogurt bowl is a game-changer. It’s packed with protein, fiber, and flavor.

Protein: ~25g per serving
Ingredients:
- 1 cup plain Greek yogurt
- 1/2 cup canned chickpeas, rinsed and drained
- 1/2 cucumber, diced
- 1/4 cup cherry tomatoes, halved
- 1 tbsp olive oil
- 1 tsp lemon juice
- Fresh dill or mint, chopped
- Salt and pepper to taste
Instructions:
1. In a bowl, combine the chickpeas, cucumber, cherry tomatoes, olive oil, lemon juice, and fresh herbs. Season with salt and pepper.
2. Spread the Greek yogurt in a shallow bowl and top with the chickpea and vegetable mixture.

8. Berry-Kefir Smoothie

Kefir, a fermented milk drink, is another fantastic source of protein and probiotics. This smoothie is a quick and easy way to get a nutritious breakfast on the go.

Protein: ~15g per serving
Ingredients:
- 1 cup plain kefir
- 1 cup mixed berries, frozen
- 1/2 banana, frozen
- 1 tbsp almond butter
Instructions:
1. Combine all ingredients in a blender.
2. Blend until smooth and creamy.

9. Chocolate-Banana Protein Smoothie

This smoothie tastes like a treat but is packed with protein from a surprising source: red lentils. The lentils are cooked and cooled before being added to the smoothie, where their flavor is masked by the other ingredients.

Protein: ~20g per serving
Ingredients:
- 1/2 cup cooked red lentils, cooled
- 1 cup milk (dairy or non-dairy)
- 1 banana, frozen
- 1 tbsp cocoa powder
- 1 tbsp maple syrup or honey (optional)
Instructions:
1. Combine all ingredients in a blender.
2. Blend until smooth and creamy.

10. Spinach and Peanut Butter Smoothie

Get a serving of greens in with your breakfast with this delicious and nutrient-dense smoothie.

Protein: ~18g per serving
Ingredients:
- 1 cup plain kefir or Greek yogurt
- 1 cup fresh spinach
- 1/2 banana, frozen
- 2 tbsp peanut butter
Instructions:
1. Combine all ingredients in a blender.
2. Blend until smooth and creamy.

Toasts and Breads

Whole-grain bread is a key component of the Mediterranean diet. When topped with protein-rich ingredients, it can be a quick and satisfying breakfast.

11. Avocado Toast with a Twist

Avocado toast is a popular breakfast choice for a reason. It’s delicious, easy to make, and can be customized in endless ways. Here are a few Mediterranean-inspired variations:

Protein: ~15-20g per serving
Classic Avocado Toast with Egg:
- Ingredients: 1 slice whole-grain bread, toasted; 1/2 avocado, mashed; 1-2 poached or fried eggs; salt, pepper, and red pepper flakes to taste.
- Instructions: Spread the mashed avocado on the toast. Top with the eggs and season to your liking.
Smoked Salmon and Dill:
- Ingredients: 1 slice whole-grain bread, toasted; 1/2 avocado, mashed; 2 ounces smoked salmon; 1 tbsp fresh dill, chopped; a squeeze of lemon juice.
- Instructions: Spread the mashed avocado on the toast. Top with the smoked salmon, dill, and a squeeze of lemon juice.
Feta and Tomato:
- Ingredients: 1 slice whole-grain bread, toasted; 1/2 avocado, mashed; 1/4 cup crumbled feta cheese; a few cherry tomatoes, halved.
- Instructions: Spread the mashed avocado on the toast. Top with feta cheese and cherry tomatoes.

12. Pan con Tomate (Spanish Tomato Bread)

This simple yet delicious Spanish breakfast consists of bread rubbed with garlic and fresh tomatoes, then drizzled with olive oil.

Protein: ~10g per serving (can be increased by adding a side of eggs or cheese)
Ingredients:
- 1 slice of rustic whole-grain bread, toasted
- 1 ripe tomato, halved
- 1 clove garlic, peeled and halved
- Extra virgin olive oil
- Salt to taste
Instructions:
1. Rub the cut side of the garlic clove over the surface of the toast.
2. Rub the cut side of the tomato half over the toast, squeezing out the pulp and seeds.
3. Drizzle with olive oil and sprinkle with salt.

13. Breakfast Naan Pizza

Use whole-wheat naan bread as a base for a quick and easy breakfast pizza.

Protein: ~18g per serving
Ingredients:
- 1 whole-wheat naan bread
- 2 tbsp pesto or tomato sauce
- 1/4 cup shredded mozzarella cheese
- 1 egg
- Optional toppings: spinach, mushrooms, chopped bell peppers
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place the naan bread on a baking sheet.
3. Spread the pesto or tomato sauce over the naan.
4. Sprinkle with cheese and any other desired toppings.
5. Crack an egg in the center of the naan.
6. Bake for 10-12 minutes, or until the egg is set and the crust is golden.

Grains and Oats

Whole grains are a cornerstone of the Mediterranean diet, providing sustained energy and fiber. Oats, buckwheat, and bulgur are all excellent choices for a high-protein breakfast.

14. Blueberry Overnight Oats

Overnight oats are a perfect make-ahead breakfast for busy mornings. This version is packed with protein from Greek yogurt and chia seeds.

Protein: ~18g per serving
Ingredients:
- 1/2 cup rolled oats
- 1/2 cup milk (dairy or non-dairy)
- 1/2 cup plain Greek yogurt
- 1 tbsp chia seeds
- 1/2 cup blueberries (fresh or frozen)
- 1 tbsp maple syrup or honey (optional)
Instructions:
1. In a jar or container with a lid, combine the oats, milk, Greek yogurt, and chia seeds.
2. Stir well to combine.
3. Gently stir in the blueberries.
4. Cover and refrigerate for at least 4 hours, or overnight.
5. Stir before serving and add a drizzle of maple syrup or honey, if desired.

15. Lebanese Breakfast Bulgur Cereal

Bulgur, a type of cracked wheat, is a popular ingredient in Middle Eastern cuisine. This warm breakfast cereal is a traditional Lebanese dish, often made with leftover bulgur.

Protein: ~15g per serving (with nuts and seeds)
Ingredients:
- 1/2 cup cooked bulgur wheat
- 1 cup milk (dairy or non-dairy)
- 1/4 cup chopped nuts (walnuts, almonds, pistachios)
- 1/4 cup dried fruit (raisins, apricots, dates)
- 1 tbsp honey or maple syrup
- A pinch of cinnamon
Instructions:
1. In a small saucepan, combine the cooked bulgur and milk. Heat over medium heat until warm.
2. Stir in the nuts, dried fruit, honey or maple syrup, and cinnamon.
3. Serve warm.

16. High-Protein Buckwheat Pancakes

These gluten-free pancakes are made with buckwheat flour and are a great way to start your day with a serving of whole grains.

Protein: ~20g per serving
Ingredients:
- 1 cup buckwheat flour
- 1/2 cup plain Greek yogurt
- 1/2 cup milk
- 1 egg
- 1 tbsp maple syrup
- 1 tsp baking powder
- 1/2 tsp baking soda
- A pinch of salt
Instructions:
1. In a large bowl, whisk together the buckwheat flour, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the Greek yogurt, milk, egg, and maple syrup.
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-high heat.
5. Pour 1/4 cup of batter for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.
6. Serve with your favorite toppings, such as fresh fruit, yogurt, or a drizzle of honey.

Baked Goods and Casseroles

These make-ahead baked goods and casseroles are perfect for feeding a crowd or for having breakfast ready for the week.

17. Spinach and Goat Cheese Quiche

This savory quiche features a flaky crust and a creamy filling of eggs, spinach, and goat cheese.

Protein: ~22g per serving
Ingredients:
- 1 (9-inch) unbaked pie crust
- 1 tbsp olive oil
- 1 onion, chopped
- 4 cups fresh spinach
- 4 ounces goat cheese, crumbled
- 4 large eggs
- 1 cup milk
- Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Press the pie crust into a 9-inch pie plate.
3. In a skillet, heat the olive oil over medium heat. Add the onion and cook until softened.
4. Add the spinach and cook until wilted. Drain any excess liquid.
5. Spread the cooked spinach and onion in the bottom of the pie crust. Sprinkle with goat cheese.
6. In a bowl, whisk together the eggs, milk, salt, and pepper.
7. Pour the egg mixture over the spinach and cheese.
8. Bake for 35-45 minutes, or until the center is set and the top is golden brown.

18. Vegan Freezer Breakfast Burritos

These burritos are filled with a savory tofu scramble, black beans, and vegetables. They can be made in a batch and frozen for a quick and easy breakfast.

Protein: ~20g per burrito
Ingredients:
- 1 block (14 ounces) firm tofu, pressed and crumbled
- 1 tbsp olive oil
- 1/2 onion, chopped
- 1 bell pepper, chopped
- 1 can (15 ounces) black beans, rinsed and drained
- 1/2 cup salsa
- 1 tsp nutritional yeast
- 1/2 tsp turmeric
- Salt and pepper to taste
- 6 large whole-wheat tortillas
Instructions:
1. In a large skillet, heat the olive oil over medium heat. Add the onion and bell pepper and cook until softened.
2. Add the crumbled tofu, black beans, salsa, nutritional yeast, and turmeric. Cook for 5-7 minutes, stirring occasionally.
3. Season with salt and pepper.
4. Warm the tortillas according to package directions.
5. Spoon the tofu mixture into the center of each tortilla. Fold in the sides and roll up tightly.
6. To freeze, wrap each burrito individually in plastic wrap or foil and store in a freezer-safe bag.
7. To reheat, unwrap the burrito and microwave for 2-3 minutes, or until heated through.

19. Cappuccino Muffins

These coffee-flavored muffins are a delightful morning treat. They are made with whole-wheat flour and Greek yogurt for a protein boost.

Protein: ~10g per muffin (can be increased with protein powder)
Ingredients:
- 1 1/2 cups whole-wheat flour
- 1/2 cup brown sugar
- 1 tbsp instant espresso powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- A pinch of salt
- 1 cup plain Greek yogurt
- 1/4 cup milk
- 1/4 cup melted coconut oil or olive oil
- 1 egg
Instructions:
1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, brown sugar, espresso powder, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, whisk together the Greek yogurt, milk, oil, and egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Divide the batter evenly among the muffin cups.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Traditional and Savory Bowls

These recipes draw inspiration from various Mediterranean regions and offer unique and flavorful breakfast options.

20. Spanish Potato Omelette (Tortilla de Patata)

A classic Spanish dish, the tortilla de patata is a thick omelette made with potatoes and onions, cooked slowly in olive oil. It’s a hearty and satisfying breakfast that can be enjoyed warm or at room temperature.

Protein: ~15g per serving
Ingredients:
- 1 lb potatoes, thinly sliced
- 1 large onion, thinly sliced
- 1 cup olive oil
- 6 large eggs
- Salt to taste
Instructions:
1. In a large non-stick skillet, heat the olive oil over medium-low heat. Add the potatoes and onions and cook slowly for 20-25 minutes, or until the potatoes are tender. Do not let them brown.
2. While the potatoes are cooking, crack the eggs into a large bowl and beat them with a generous pinch of salt.
3. Once the potatoes are cooked, drain them, reserving a tablespoon of the oil. Add the potatoes and onions to the beaten eggs and stir to combine.
4. Wipe out the skillet and add the reserved tablespoon of oil. Heat over medium heat.
5. Pour the egg and potato mixture into the skillet and cook for 5-7 minutes, or until the edges are set and the bottom is golden brown.
6. Place a large plate over the skillet and carefully flip the tortilla. Slide it back into the skillet and cook for another 5-7 minutes, or until cooked through.

21. Ful Medames (Egyptian Fava Bean Breakfast)

Ful medames is a staple breakfast dish in Egypt, made from cooked fava beans seasoned with lemon juice, garlic, and cumin. It’s a hearty, protein-packed vegan breakfast.

Protein: ~18g per serving
Ingredients:
- 1 can (15 ounces) fava beans, rinsed and drained
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- Juice of 1 lemon
- 2 tbsp olive oil
- 1 tsp cumin
- Salt and pepper to taste
- Optional toppings: chopped tomatoes, onions, hard-boiled eggs, tahini sauce
Instructions:
1. In a saucepan, combine the fava beans with enough water to cover. Bring to a simmer and cook for 10 minutes, or until the beans are heated through.
2. Drain the beans, reserving a little of the cooking liquid.
3. In a bowl, mash the beans with a fork or potato masher, adding a little of the reserved liquid to reach your desired consistency.
4. Stir in the parsley, garlic, lemon juice, olive oil, and cumin. Season with salt and pepper.
5. Serve warm with your favorite toppings and whole-wheat pita bread.

22. Savory Cottage Cheese Bowl

Cottage cheese is another excellent source of protein. This savory bowl is a refreshing and nutritious alternative to yogurt bowls.

Protein: ~30g per serving
Ingredients:
- 1 cup cottage cheese (2% or full-fat)
- 1/2 cup cherry tomatoes, halved
- 1/4 cucumber, diced
- 2 tbsp chopped red onion
- 1 tbsp olive oil
- 1 tsp red wine vinegar
- Fresh basil or oregano, chopped
- Salt and pepper to taste
Instructions:
1. In a bowl, combine the cherry tomatoes, cucumber, red onion, olive oil, and red wine vinegar. Season with salt and pepper.
2. Spoon the cottage cheese into a bowl and top with the vegetable mixture.
3. Garnish with fresh herbs before serving.

23. Lentil and Egg Breakfast Bowl

This hearty breakfast bowl combines the protein power of lentils and eggs for a truly satisfying meal.

Protein: ~25g per serving
Ingredients:
- 1/2 cup cooked brown or green lentils
- 1-2 poached or fried eggs
- 1 cup arugula or spinach
- 1/4 avocado, sliced
- 1 tbsp crumbled feta cheese
- A squeeze of lemon juice
- Salt and pepper to taste
Instructions:
1. Place the arugula or spinach in a bowl.
2. Top with the warm lentils, eggs, and avocado.
3. Sprinkle with feta cheese and a squeeze of lemon juice.
4. Season with salt and pepper to taste.

24. High-Protein Breakfast Salad

Who says you can’t have salad for breakfast? This nutrient-dense salad is a refreshing and energizing way to start your day.

Protein: ~20g per serving
Ingredients:
- 2 cups mixed greens
- 2 hard-boiled eggs, quartered
- 1/4 cup canned tuna or salmon, drained
- 1/4 cup chickpeas, rinsed and drained
- A handful of cherry tomatoes, halved
- For the vinaigrette:
  - 2 tbsp olive oil
  - 1 tbsp lemon juice
  - 1 tsp Dijon mustard
  - Salt and pepper to taste
Instructions:
1. In a large bowl, combine the mixed greens, hard-boiled eggs, tuna or salmon, chickpeas, and cherry tomatoes.
2. In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard. Season with salt and pepper.
3. Drizzle the vinaigrette over the salad and toss to combine.

25. Breakfast Torta with Jam

This Italian-style breakfast cake is a delightful treat that’s surprisingly easy to make. It features a crumbly, buttery crust and a sweet jam filling.

Protein: ~12g per serving
Ingredients:
- 2 cups all-purpose or whole-wheat flour
- 1/2 cup sugar
- 1 tsp baking powder
- A pinch of salt
- 1/2 cup cold butter, cubed
- 1 egg
- 1 tsp vanilla extract
- 1 cup your favorite jam
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4. In a small bowl, whisk together the egg and vanilla extract. Add to the flour mixture and stir until a dough forms.
5. Press two-thirds of the dough into the bottom and up the sides of the prepared pan.
6. Spread the jam evenly over the dough.
7. Crumble the remaining dough over the top of the jam.
8. Bake for 30-35 minutes, or until the crust is golden brown.
9. Let cool before slicing and serving.

26. Roasted Red Pepper & Olive Tapenade Toast

This savory toast is a flavor-packed breakfast option. The tapenade can be made ahead of time for a quick and easy meal.

Protein: ~18g per serving
Ingredients:
- 2 slices whole-grain bread, toasted
- 1/4 cup roasted red pepper and olive tapenade
- 2 ounces fresh mozzarella, sliced
- 2 fried or poached eggs
- Fresh basil for garnish
Instructions:
1. Spread the tapenade on the toasted bread.
2. Top with the mozzarella slices and eggs.
3. Garnish with fresh basil before serving.

Conclusion

Adopting a Mediterranean diet doesn’t mean sacrificing a delicious and satisfying breakfast. With a little creativity, you can enjoy a wide variety of high-protein breakfast options that are both nutritious and flavorful. From savory egg dishes and creamy yogurt bowls to hearty grain-based cereals and convenient make-ahead options, there is a Mediterranean breakfast recipe to suit every taste and lifestyle. By incorporating these recipes into your morning routine, you can start your day with a healthy and energizing meal that will keep you full and focused until lunch.

References

25+ High-Protein Anti-Inflammatory Dinner Recipes

Keto Thai Chicken Bowl

10 Smoothie Bowl Recipes That Feel Like Dessert for Breakfast