7 Awesome Breakfasts To Start Your Day Right

Let’s face it; nobody wants to start off the day on the wrong foot. We know that a bad morning could have a tremendous effect on how the rest of our day goes. Fortunately, there’s nothing like a mood-boosting breakfast that’s both healthy and delicious to put you in a good mood. After all, breakfast is the most important meal of the day – why not enjoy it?

Today, Evolve Daily shares 7 Awesome Breakfasts To Start Your Day Right:

1) Smashed Avocado Toast and Veggies




2 slices rye bread

2 eggs (fried)

1 avocado

½ purple onion, thinly sliced

½ cup thinly sliced peppers (any color works)

4 spears fresh asparagus (sliced in half)

1 tablespoon coconut oil

½ lime, juice

sea salt + black pepper



Melt coconut oil in a skillet over medium-high heat.

Add onion, pepper, asparagus, and seasonings to skillet. Sauté vegetables for about 5 minutes. Add lime juice and sauté another minute or two.
Toast bread then top with smashed avocado. Layer on the vegetables and fried egg then serve immediately.

Source: Simple Green Moms


2) Coconut Quinoa Matcha Parfait

Quinoa Matcha Parfai



½ cup quinoa, rinsed

¾ cup + ¼ cup lite coconut milk, divided

5.3 oz coconut Greek yogurt

1 banana, chopped

1 teaspoon matcha powder

1 can full fat coconut milk, chilled overnight

1 teaspoon vanilla

Additional toppings: unsweetened coconut flakes and chopped pistachios



For the coconut quinoa: In a small saucepot stir together the quinoa and ¾ cup of lite coconut milk. Bring to a boil, decrease to simmer, cover, and let sit for 15 minutes, stirring occasionally. Keep in the refrigerator until ready to use.

For the matcha Greek yogurt: In a small bowl stir together the coconut Greek yogurt, chopped banana, and matcha powder until well combined. Keep in the refrigerator until ready to use.

For the coconut whipped cream: Flip the can of chilled coconut milk upside-down. Open the can and pour the water out to another container. Save for another use. Place the cream in the bowl of an electric mixer. Mix with a hand blender or a stand-up mixer until it reaches the consistency of whipped cream. Add the vanilla extract and mix until combined. Keep in the refrigerator until ready to use.

To assemble: Split the coconut quinoa into two bowls (or mason jars!), then divide the matcha Greek yogurt between the two. Top with coconut whipped cream, coconut flakes, and chopped pistachios.

Source: Just Faye


3) Egg Muffins

Egg Muffins



2 mild chicken sausages, removed from casing

1/4 cup red bell pepper, diced

1/4 cup carrots, grated

1/2 cup fresh spinach, chopped

2 to 3 tablespoons fresh basil, diced

1/2 teaspoon sea salt

1/4 teaspoon fresh ground pepper

10 – 12 pastured eggs



Preheat oven to 375 degrees. Well grease a 12-cup muffin pan with coconut oil.

In a skillet, cook sausage until cooked through and no longer pink. Make sure to break the sausage up into “crumb” size pieces.

In a medium bowl, combine cooked sausage, red bell pepper, shredded carrots, spinach, and basil. Set aside.

In a large bowl, whisk together eggs, salt and pepper. Add egg mixture to the sausage and veggie mixture and stir to combine.

Using a measuring cup or a ice cream scoop fill muffin cups with egg mixture being sure not to fill cups to the rim. Use about 1/4 to 1/3 cup in each cup.

Bake the egg muffins for 20 to 25 minutes or until eggs are set in the middle.

Makes about 12 to 16 muffins. Muffins can be stored in an airtight container in the refrigerator for up to 3 to 4 days.

Source: Multiply Delicious


4) Baked Tomato and Egg Cups

baked egg and tomato cups



3 Roma tomatoes, halved and seeded (look for larger Roma tomatoes)

6 eggs (smaller eggs are better for Roma tomatoes)

salt and pepper to taste

fresh herbs

toasted bread for serving



Preheat oven to 450º

Place tomatoes on a baking sheet. You might need to slice a tiny bit off the bottom of each tomato to keep them level on the pan.

Crack eggs and gently place in the cavity of each tomato.

Season with salt and pepper. I added dried red pepper flakes for a little heat.

Bake for 6-7 minutes if you like your eggs runny. 8-10 for soft set.

Remove from oven and top with fresh chopped herbs.

Serve as is or on top of a crusty piece of toasted bread. This is also wonderful stuffed into a toasted bagel.

Source: A Beautiful Bite


5) Nutty Grain and Oat Bars

nutty grain and oat bars



Nonstick vegetable oil spray

6 large Medjool dates, pitted, chopped

1 cup pure maple syrup

2 tablespoons unsalted butter or virgin coconut oil

2 cups old-fashioned oats

1/2 cup raw almonds, hazelnuts, pecans, walnuts, or cashews

1/2 cup shelled pumpkin seeds (pepitas)

1/2 cup shelled sunflower seeds

2 tablespoons amaranth

1/2 teaspoon kosher salt



Preheat oven to 350°F. Lightly coat an 8 1/2×4″ loaf pan with nonstick spray and line with parchment paper, leaving an overhang on long sides; spray parchment.

Bring dates and maple syrup to a boil in a small saucepan, reduce heat to medium-high, and boil, stirring often, until dates are very soft and maple syrup is slightly reduced, 8–10 minutes. Remove date mixture from heat and stir in butter until it is melted. Mash dates with a potato masher or fork until as smooth as possible. (if you have an immersion blender, it will work, too). You should have about 1 cup.

Toss oats, almonds, pumpkin seeds, sunflower seeds, amaranth, and salt in a large bowl. Mix in date mixture until evenly coated. Scrape half of oat mixture into prepared pan and press very firmly and evenly with a rubber spatula to compress it as much as possible. Add remaining oat mixture and press until very tightly packed into pan.

Bake, tenting with foil if browning too quickly, until loaf is darkened in color and firm around the edges, and center gives just slightly when pressed, 45–50 minutes. Transfer pan to a wire rack and let loaf cool in pan before turning out (it can even sit overnight). Cut into 1/2″-thick slices with a serrated knife.

For crisp bars, lay slices on a baking sheet and bake at 350°F until golden brown, 8–10 minutes, or toast as desired in a toaster oven.

Source: Epicurious


6) Mustard Green and Sweet Onion Frittata



3 tablespoons extra-virgin olive oil

1 large sweet onion, diced

1 1/2 pounds mustard greens, stems discarded and leaves coarsely chopped

16 large eggs, beaten

Kosher salt and freshly ground pepper

1/3 cup grated Parmigiano-Reggiano

6 cherry tomatoes, sliced in half



Preheat the oven to 350°. In a large ovenproof nonstick skillet, heat 1 tablespoon of the oil. Add the onion and cook over moderately high heat until golden brown, 10 minutes. Add the greens and cook until wilted.

Season the eggs with salt and pepper and whisk in the remaining 2 tablespoons of oil. Pour the eggs into the skillet and cook over moderate heat until the bottom and sides begin to set. Lift the sides of the frittata to allow the uncooked eggs to seep under. Continue cooking until the bottom is set and the top is still runny, 3 minutes. Add the tomatoes and sprinkle the Parmigiano-Reggiano on top.

Transfer the skillet to the oven and bake for about 8 minutes, until the center of the frittata is set. Slide the frittata onto a cutting board. Cut into 1 1/2-inch squares and serve hot, warm or at room temperature.

Source: Food And Wine


7) Quinoa Breakfast Bowl

Quinoa Breakfast Bowl



1 – 2 eggs

1 1/2 – 2 cups cooked quinoa

1 ripe avocado, sliced

8-12 tofu puffs

miso mustard dressing

sliced green onions

roasted seaweed squares


Miso Mustard Dressing

1 tablespoon white miso

1 tablespoon dijon or whole grain

2 tablespoons neutral oil

2 teaspoons sesame oil

squeeze of lemon

pepper to taste



Set up for boiling the eggs by preparing a large bowl of cold water and ice. Set aside for when the eggs are done. Bring a pot of water with 3 inches of water up to to a boil over high heat. Reduce the heat until the water is barely simmering.

Using a slotted spoon, gently add your eggs and set a timer for 6 minutes for super soft and 6 minutes and 30 seconds for a yolk that’s just a tiny bit more set. When the time is up, use the slotted spoon to remove the eggs and immediately plunge into the ice water bath. Peel carefully.

Divide the quinoa amongst two bowls and top with eggs cut in half, avocado, tofu puffs, green onions and seaweed. Dress to taste with the miso mustard dressing.

Source: I Am Food Blog


With the right breakfast, you’ll have the energy you need for the rest of the day. Studies also show that employees who start their day with a great breakfast boosts concentration at work and productivity. So why not give it a try and avoid that mid-morning slump? Start your day with a nutritious breakfast now!


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