With these healthy low calorie breakfast recipes, you are guaranteed to start the day fit!
5 Low Calorie Breakfast Recipes Get You Ready for the Day
The truth is, breakfast is our most ignored meal. Most of us can close our eyes to it.
As such, we prefer calorie, quick-consumption, and effortless foods to quickly take it. So we start the day with lots of calories.
Since we continue to consume calories for the rest of the day, we get more than we need daily and close the day with excess calories. And this inevitably leads to weight gain.
That’s why starting your days with one of these low calorie breakfast recipes for a week or two will eventually leave you calorie deficit, and as a result, help you to lose weight.
Also, as a footnote, we advise you not to delay breakfast too long. Because you have a real reason not to do it:
Having breakfast long after waking up causes our metabolism to work slowly until that hour. Increased stomach acid can sometimes make us feel more restless.
Having a delayed breakfast is one of the reasons why you feel more hungry during the day. For this reason, have your breakfast not later than 1.5 hours after waking up.
Now, we have compiled delicious recipes for you to spend this meal efficiently and low-calorie. Let’s take a look at them all:
Watch Low-Calorie Grain-Free Muffins Recipe Video
Low Calorie Breakfast Recipes
1. Egg Stuffed Tomatoes (2 Servings) – 10min prep 10min baking time
Low calorie breakfast recipes – Egg stuffed tomatoes
How about cooking eggs with tomatoes instead of scrambling them? If your answer is yes, follow our step-by-step recipe.
Per Serving
Calories: 140
Net Carb: 7g
Total Fat: 9g
Protein: 8g
Ingredients
Tomatoes (2 large)
Egg (2, medium)
White cheddar cheese (1 tbsp, shredded)
Tomato puree (0.5 cups)
Hot water (1/2 cup)
Olive oil (0.5 tbsp)
Salt and pepper to taste
Recipe
Cut the large size tomatoes, which you wash with plenty of water, from the stems in the form of caps.
Remove the inside of the tomatoes with a spoon.
Season with salt and pepper.
For the sauce, heat the olive oil in a pan.
Add the tomato puree and cook on medium heat for 2-3 minutes.
After adding the hot water, boil the sauce for 2 minutes.
Divide the grated cheddar cheese equally among the tomatoes that you have emptied the middle part of.
Crack an egg into the tomatoes you bought on the baking tray. Sprinkle salt and pepper on it.
Bake the stuffed egg with tomato sauce in a preheated 200C oven for 10 minutes.
Recommendation: Serve with finely chopped chives or spring onions.
Tip: Instead of tomato puree, you can use grated fresh tomatoes and a dash of hot sauce.
2. Grain-Free Muffins (8 Muffins) – 10min prep 20min baking time
Grain-free muffins
This amazing recipe that can accompany your coffee for breakfast also had a pre-workout energizing feature.
Per Muffin
Calories: 200
Net Carb: 18g
Total Fat: 14g
Protein: 5g
Ingredients
Banana (1, medium)
Raw hazelnut (0.5 cups)
Coconut flour (0.5 cup)
Milk (0.2 cups, skimmed)
Honey (0.2 cups)
Coconut oil (0.2 cups)
Egg (4, medium)
Recipe
Preheat the oven to 180C.
Heat the honey and coconut oil over low heat.
Mix until you get a homogeneous mixture.
Let it cool.
Beat the eggs into the mixing bowl.
Add the mashed banana with a fork along with milk and vanilla extract to the honey-oil mixture.
Add the coconut flour and mix well.
Chop the hazelnuts and add them in.
Divide the mortar you have obtained into the muffin molds on which you have placed grease-proof paper.
Bake for about 20-25 minutes until they are browned.
Remove from molds and serve warm.
Tip: You can use macadamia nuts instead of hazelnuts.
Tip: To prepare coconut flour as homemade flour: You can grind coconuts into powder in a blender and form it into flour.
3. Scrambled Eggs with Spinach (2 Servings)
Low calorie breakfast recipes – Scrambled eggs with spinach
Here is a recipe that is prepared by roasting beautiful, fresh vegetables in a little olive oil and turns into a masterpiece when eggs are cracked on top.
It’s a functional meal that you can consume for breakfast or as a main meal.
Per Serving
Calories: 290
Net Carb: 21g
Total Fat: 19g
Protein: 16g
Ingredients
Egg (2, large)
Olive oil (2 tbsp)
Onion (1, medium)
Scallion (4 branches)
Spinach (2 cups)
Chard (2 cups)
Recipe
Take the olive oil in a pan, chop the onions and add to the heated olive oil.
Fry the onions, then add the finely chopped chard and spinach.
Let the vegetables release their juices and fry them until they are well cooked.
Add the finely chopped scallions and continue frying.
Add salt and mix.
When the vegetables are well cooked, break the eggs on top and mix.
Turn off the stove when the eggs are cooked and leave to cool.
Then shape it with your hands and place it on a serving plate
Tip: You can serve it with plain Greek yogurt if you wish.
Recommendation: Cook thoroughly until the vegetables have released their water and have been reabsorbed.
4. Baked Asparagus Omelet (5 Servings) – 20min prep 15min baking time
Low calorie breakfast recipes – Baked asparagus omelet
In addition to cheese, eggs, cucumbers, tomatoes, and jams that are not missing in the carefully prepared breakfasts, we sometimes want to try different recipes.
The baked asparagus omelet recipe is exactly what we are looking for.
Per Serving
Calories: 200
Net Carb: 1g
Total Fat: 15g
Protein: 14g
Ingredients
Asparagus (8 spears)
Egg (10, large)
Butter (2 tbsp)
White cheddar cheese (0.2 cups)
Recipe
Boil water and salt in a saucepan.
Put the asparagus, cut into 2-inch thick water in boiling water and after 4 minutes take it out and drain it.
Grease an ovenproof pan or rectangular baking dish with butter.
Add the cheese, salt, and pepper to the scrambled eggs, whisk again and pour into the mold.
Sprinkle the asparagus all over your scrambled egg mixture.
Bake in a preheated 170C oven for 20 minutes.
After removing from the oven, slice into squares and serve hot.
5. Turkish Egg Salad (2 Servings) – 15min prep 7min cooking time
Low calorie breakfast recipes – Turkish egg salad
Per Serving
Calories: 101
Net Carb: 6g
Total Fat: 5g
Protein: 8g
Ingredients
Egg (2, boiled)
Parsley (1/2 bunch)
Scallion (4 branches)
Onion (1, small)
Fresh mint (2 sprigs)
Salt, chili flakes, and pepper to taste
Recipe
Take the eggs in a pot and add enough water to cover them.
Turn on the bottom of the stove and let them cook for about 7 minutes so that they are completely solid.
After the eggs are boiled, wait for them to cool.
Peel the skins off, dice them into cubes, and set them aside.
Chop the scallion, onion, parsley, and mint extra finely and put them in a deep bowl.
Add the spices and mix well.
Add the chopped eggs.
Mix once more, but gently and transfer to a serving plate and serve.
Tip: The most important trick of this salad is to boil the eggs very well and ensure that they are completely solid.
Tip: Another important point is that the ingredients you will use are fresh.
See Also:
Mediterranean Diet Lunch Ideas
Low Carb Lunch Ideas (With Recipes)