What could be better than celebrating spring and inviting friends and family to a delicious spring breakfast? Numerous healthy breakfast recipes can enrich your day. What can I have for breakfast? Try the following goodies!
Healthy breakfast recipes for spring breakfast
We have put together simple and quick breakfast ideas for you, which are characterized by seasonal ingredients and light, fresh aromas. Each recipe takes a maximum of 20 to 30 minutes, so you do not have to strain in the morning and still enjoy a delicious breakfast.
Low calorie breakfast: Scrambled eggs spinach with raspberries
This quick scrambled egg with tasty bread is one of the healthiest breakfasts for losing weight. It combines the power food to lose weight, eggs and raspberries, with filling wholemeal toast and nutrient-dense spinach. The protein and fiber saturate and the whole recipe is just under 300 calories, which makes it one of the best low-calorie recipes.
1 tsp rapeseed oil
40 grams of baby spinach
2 large eggs, lightly beaten
A pinch of kosher salt
A pinch of ground pepper
1 slice of wholemeal bread, toasted
60 grams of fresh raspberries
- Heat oil in a small non-stick pan over medium-high heat.
- Add the spinach and cook, stirring often, until withered, 1 to 2 minutes.
- Place the spinach on a plate. Wipe the pan, set on medium heat and add the eggs.
- Boil, stirring once or twice, 1 to 2 minutes.
- Stir in spinach, salt and pepper and serve the scrambled eggs with toast and raspberries.
Healthy breakfast recipes with avocado – low fat omelette
This omelette of kale and avocado is a filling breakfast with a high protein content. The high-fiber kale keeps hunger at bay longer.
2 large eggs
1 teaspoon skim milk
A pinch of salt
2 teaspoons extra virgin olive oil, divided
1 cup chopped kale
1 tbsp lime juice
1 tablespoon chopped fresh coriander
1 teaspoon unsalted sunflower seeds
A pinch of crushed red pepper
A pinch of salt
¼ avocado, sliced
- Beat eggs with milk and salt in a small bowl.
- Heat 1 teaspoon oil in a small non-stick pan over medium-high heat.
- Add the egg mixture and cook for 1 to 2 minutes, until the bottom has hardened and the middle is still a little runny.
- Turn the omelette and cook for another 30 seconds until it hardens. Place on a plate.
- Toss the kale with the remaining 1 teaspoon oil, lime juice, cilantro, sunflower seeds, crushed red pepper and a pinch of salt.
- Top the omelette with the kale salad and avocado.
Healthy breakfast recipes: Strawberry rhubarb muffins with nutmeg
340 grams of universal flour
260 grams of packaged brown sugar
2-1 / 2 tsp baking soda
1/2 tsp baking soda
1/2 teaspoon malt cinnamon
1/4 teaspoon salt
1 large egg, room temperature
240 grams of buttermilk
110 grams of rapeseed oil
2 teaspoons vanilla extract
125 grams of chopped fresh strawberries
90 grams of fresh or frozen rhubarb in cubes
65 grams of chopped pecans
70 grams of packed brown sugar
1/2 teaspoon malt cinnamon
1 tablespoon cold butter
- Mix the first 6 ingredients in a large bowl.
- In another bowl, whisk together eggs, buttermilk, oil and vanilla and stir into the dry ingredients until wet.
- Turn in strawberries and rhubarb.
- Fill two-thirds of greased or paper-lined muffin tins.
- Combine pecans, brown sugar and cinnamon in a small bowl. Stir in the butter until the mixture resembles coarse crumbs. Sprinkle over the dough.
- Bake at 40 ° C until a toothpick inserted in the middle comes out clean, 20-25 minutes.
- Allow to cool for 5 minutes before turning out of the mold on the rack. Serve hot.
Vegan breakfast recipes
Do you think you have to give up airy, light cookies if you give up dairy? Wrong tank! Miso and nutritional yeast give a special twist to these flaky wonders. Bottled and salty vegan miso green onion biscuits are perfect to eat alone or as an accompaniment. If you want to make healthy breakfast recipes, do not hesitate to try them.
260 grams of whole wheat flour
1 tablespoon aluminum-free baking powder
½ ts baking powder
1 tablespoon nutritional yeast
¾ teaspoon fine sea salt
160 grams of vegan butter
2 spring onions, finely chopped (plus extra for garnish)
160 grams + 2 tablespoons unsweetened, plant-based milk, distributed
½ ts apple cider vinegar
1 tablespoon light miso
Ren tsp pure maple syrup
- Preheat the oven to 220 ° C. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, nutritional yeast, salt and spring onions.
- Place a kitchen grater in the large bowl just above the flour mixture and grate vegan butter in the bowl. Put the bowl in the freezer for 10 minutes.
- In a small bowl, whisk together 60 grams of the plant-based milk, apple cider vinegar and miso.
- Take out the flour mixture and grated butter from the freezer and knead the butter quickly into the flour with your hands until you have a coarse, fairly stiff mixture.
- Then add the milk-free mixture to the flour and butter.
- Stir quickly and turn the sponge cake batter in until it is evenly moistened.
- Form the dough into a rectangle of even thickness, about one and a half centimeters and cut into 8 even squares. Place the cakes on the baking tray.
- Place the baking tray in the freezer for 10 minutes to allow the butter to set.
- Once you have removed the cookies, whisk together the remaining milk without dairy and maple syrup and brush this mixture over the cakes. You can also sprinkle chopped spring onions, black pepper and sea salt on top.
- Bake the cakes for 13-17 minutes or until they are raised and golden brown at the edges. Let the vegan biscuits cool a bit before eating.
Breakfast with fruit – Spring fruit with nut tabouli
140 grams of sliced almonds
200 grams of coarsely ground bulgur
360 grams of water
160 grams of thinly sliced strawberries, peeled, peeled and washed (about 6 to 7 large berries)
7 grams of chopped fresh mint
5 grams of chopped basil
80 grams of crumbled goat cheese
30 grams of dried currants
3 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt, or more to taste
- Preheat the oven to 180 ° C. Place the almonds on a small baking sheet and shake until fragrant (5 to 7 minutes), and let them cool when toasted.
- Place bulgur in a medium heat-resistant bowl.
- Bring the water to a boil and then pour it over the bulgur.
- Leave until the bulgur has absorbed most of the water and has become soft, about 25 to 30 minutes. If there is water left, just drain and mash the grains with a fork. Set aside to cool.
- Meanwhile, in a large bowl, mix together strawberries, mint, basil, goat cheese and currants.
- Turn in the bulgur wheat, roasted almonds, lemon juice, olive oil and salt and stir.
- Serve at room temperature.
Smoothies for breakfast?
Of course, we should not forget that the spring smoothie is one of the healthiest breakfasts. Here are some tips from us on how to make delicious and low-calorie smoothies.