5 Simple Breakfast Recipes

Spicy Moroccan eggs

Total Servings: 4

Total Calories: 242 cal

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes


  • 2 tbsp rapeseed oil
  • 1 large onion thinly sliced and halved
  • 3 garlic cloves, sliced
  • 150ml vegetable stock
  • 400g can chickpea
  • 2 cans (400g each weight) of cherry tomatoes
  • 2 courgettes, finely diced
  • 200g bag of baby spinach
  • 4 tbsp. chopped coriander
  • 4 large eggs
  • 1 tbsp rose harissa
  • 1 tsp ground coriander


1. In a deep skillet, warm the oil and fry the onion and garlic for about 8 minutes, stirring every so often, until they turn golden.

2. Add the harissa and ground coriander, go well, and then add the stock and chickpeas with their liquid. Cover and let simmer for 5 minutes. Then, mash about a third of the chickpeas to make the store thicker. Put the tomatoes and zucchini in the pan and let them cook slowly for 10 minutes or until the zucchini is soft.

3. Add the spinach and stir it in, so it wilts in the pan. Mix in the chopped coriander, make 4 holes, and break the eggs into them. Cover, cook for 2 mins, remove from heat, cool a bit, then serve and enjoy.

Baked Salmon & Eggs

Total Servings: 6

Total Calories: 238cal

Preparation Time: 05 minutes

Cooking Time: 12 minutes

Total Time: 17 minutes


  • 6 crusty white rolls
  • 6 slices smoked salmon
  • 6 medium eggs
  • Few snipped chives
  • 25g butter, melted


1. Preheat the oven to 180C/160F. Cut off the top of each roll, and then remove the bread from the interior until the hole is large enough to fit a piece of salmon and an egg.

2. Place the roll tops remove and arrange the rolls on a baking sheet. (Optional: pulse the centers into crumbs and save them in the freezer for another recipe.) Brush the roll inside and edges with a small amount of melted butter, then place a salmon slice each. In each, crack an egg and season.

3. Bake for 10-12 minutes or until the eggs reach the desired doneness. Sprinkle with chopped chives. Toast the bread’s tops, brush them with the remaining butter, and then cut them into soldiers for dipping into the eggs.

Porridge with Blueberry Compote

Total Servings: 2

Total Calories: 214cal

Preparation Time: 05 minutes

Cooking Time: 05 minutes

Total Time: 10 minutes


  • 6 tbsp. porridge oats
  • 200ml low-fat Greek yogurt
  • ½ pack (total weight 350g) of frozen blueberries
  • 1 tsp honey


1. Put the oats and 400ml of water in a pan that won’t stick. Cook over the heat, stirring every so often, for about 2 minutes or until the mixture has thickened.

2. Remove from the heat and stir in a third of the yogurt. In the meantime, put the blueberries in a pan with 1 tbsp of water and the honey; if you’re using it, gently cook them until they’re soft but still have their shape.

3. Divide porridge evenly into bowls and top with the rest of the yogurt and blueberries.

Egg White Omelet with Toast

Total Servings: 1

Total Calories: 113cal

Preparation Time: 03 minutes

Cooking Time: 04 minutes

Total Time: 07 minutes


  • ½ cup liquid egg substitute
  • ¼ red pepper, chopped
  • 1 slice Weight Watchers multi-grain bread


  1. Cut red peppers into small pieces. Combine the red peppers and egg substitute in a bowl. Cover and microwave for two minutes. Place the omelet on toasted bread.

Beans Burritos

Total Servings: 4

Total Calories: 242cal

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes


  • 2 crushed garlic cloves
  • 8 sliced mushrooms
  • 1 sliced onion
  • 4 tbsp fresh coriander – chopped
  • 200 g chopped tomatoes – canned
  • ½ cup brown rice – cooked
  • 4 whole wheat tortillas
  • 300g canned mixed Mexican beans
  • 100 g frozen sweetcorn
  • 2 tsp chipotle paste
  • 1 tsp cumin
  • 1 tsp paprika


1. Heat 1 tbsp oil in the large non-stick skillet and add the onion, garlic, and mushrooms. Cook for 3 mins or until the vegetables are softened.

2. Mash the beans and sweetcorn a little to make them mushy. Cook for 1 minute after adding the chipotle, cumin, coriander/ cilantro, and paprika.

3. Cook for 3-4 minutes after adding the tomatoes. To make your burritos, add a little cooked rice and bean mixture to a tortilla, then top with shredded lettuce, slaw, guacamole, salsa, and chipotle cream and wrap in foil to keep warm.

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