#tastybreakfast

Healthy Bowl, it’s really delicious. 🤤🥴🙄

The bowl is high in protein and low in carbs.

The ingredients:

Milk (preferably skimmed milk)

Strawberry’s (preferably frozen)

Banana

Whey protein (low carb)

Almonds

Seeds (chia,flax...)

Bowl saludable , está realmente rico.🤤🥴🤭

Es alto en proteínas y bajo en carbohidratos.

Los ingredientes:

Leche ( preferiblemente desnatada)

Fresas ( preferiblemente congeladas)

Plátano

Proteína whey

Almendras

For vegetarians, this breakfast burrito is a filling and tasty choice for breakfast. It has scrambled eggs, colorful vegetables, and melted cheddar cheese all wrapped up in a warm tortilla.

Ingredients: 4 large eggs. 1/2 cup diced bell peppers. 1/2 cup diced onions. 1/2 cup diced tomatoes. 1/2 cup shredded cheddar cheese. 1/4 cup diced green onions. 1/4 cup chopped cilantro. Salt and pepper to taste. 4 large flour tortillas. Cooking oil for sauting.

Instructions: Add the eggs to a bowl and whisk them together. Add salt and pepper to taste. Set the pan on medium heat and add a little cooking oil. The bell peppers, onions, and tomatoes should be cooked until they are soft. Add the eggs that have been whisked and stir them around a few times to make them scrambled and fully cooked. Put cheddar cheese on top of the eggs that are still scrambled and let it melt. Take the pan off the heat and add the green onions and cilantro. You can use a dry skillet or the microwave to warm up the flour tortillas. On each tortilla, put some of the scrambled egg mixture. Wrap the tortilla around something and fold the edges in. Enjoy your tasty vegetarian breakfast burrito while it's still hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

A tasty breakfast dish called Scrambled Eggs with Pepper Bacon and Chives combines the richness of eggs with the salty taste of crispy bacon and the fresh taste of chives. It's an easy and quick recipe that will make you feel good when you start your day.

Ingredients: 4 large eggs. 4 strips of pepper bacon. 2 tablespoons chopped fresh chives. Salt and pepper to taste. 1 tablespoon butter.

Instructions: Heat a skillet over medium-high heat and add the bacon strips. Cook until crispy, then remove and crumble into pieces. In a bowl, whisk the eggs and season with salt and pepper. In the same skillet, melt the butter over medium heat. Pour the whisked eggs into the skillet and cook, stirring gently with a spatula until they begin to set but are still slightly runny. Add the crumbled bacon and chopped chives to the eggs. Continue to cook and stir until the eggs are fully cooked but still soft and creamy. Remove from heat and serve hot. Garnish with extra chives and bacon bits if desired.

Prep Time: 10 minutes

Cook Time: 10 minutes

Enjoy a delicious and healthier breakfast with these Whole Wheat Blueberry Pancakes. Made with whole wheat flour and fresh blueberries, they're a delightful way to start your day!

Ingredients: 1 cup whole wheat flour. 1 tablespoon sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1 egg. 2 tablespoons melted butter. 1 cup fresh blueberries. Cooking spray or extra melted butter for the griddle.

Instructions: Whisk the sugar, baking powder, baking soda, and salt together in a bowl. Add the whole wheat flour and mix them well. Beat the egg in a different bowl, then add the buttermilk and melted butter. Combine well. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Don't mix it too much; lumps are fine. To make the pancake batter, slowly fold in the fresh blueberries. Over medium heat, warm up a griddle or a nonstick skillet. Use cooking spray or melted butter to do this. For each pancake, pour 1/4 cup of batter onto the griddle. Start cooking when the top starts to bubble. Then turn it over and cook until both sides are golden brown. Add maple syrup or your favorite toppings to the hot Whole Wheat Blueberry Pancakes before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

This Spinach Artichoke Sun-Dried Tomato Frittata is a delicious and nutritious way to start your day. Packed with spinach, artichoke hearts, and sun-dried tomatoes, it's a flavorful combination that's sure to satisfy your taste buds. Whether you're making it for breakfast, brunch, or even dinner, this frittata is a versatile and satisfying dish.

Ingredients: 6 large eggs. 1 cup fresh spinach, chopped. 1/2 cup canned artichoke hearts, drained and chopped. 1/4 cup sun-dried tomatoes, chopped. 1/4 cup grated Parmesan cheese. 1/4 cup milk. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, whisk together the eggs, milk, grated Parmesan cheese, and a pinch of salt and pepper. Heat the olive oil in an oven-safe skillet over medium heat. Add the chopped spinach, artichoke hearts, and sun-dried tomatoes to the skillet. Saut for about 2-3 minutes until the spinach wilts and the ingredients are well combined. Pour the egg mixture evenly over the sauted ingredients in the skillet. Cook without stirring for about 2 minutes on the stovetop until the edges start to set. Transfer the skillet to the preheated oven and bake for 12-15 minutes or until the frittata is set in the center and the top is lightly golden. Remove from the oven, let it cool for a minute, and then cut into wedges. Serve your Spinach Artichoke Sun-Dried Tomato Frittata hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

These baked eggs with spinach and tomatoes are a healthy and delicious breakfast or brunch option. The combination of flavors is delightful, and it's a simple dish to prepare.

Ingredients: 4 large eggs. 1 cup fresh spinach, chopped. 1/2 cup cherry tomatoes, halved. 1/4 cup shredded cheddar cheese. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Preheat your oven to 350F 175C. In a skillet, heat olive oil over medium heat. Add chopped spinach and saut until wilted, about 2 minutes. Transfer the wilted spinach to a baking dish. Arrange the halved cherry tomatoes on top of the spinach. Crack the eggs over the tomatoes, ensuring they are evenly spaced. Sprinkle shredded cheddar cheese over the eggs. Season with salt and pepper to taste. Bake in the preheated oven for 12-15 minutes for runny yolks or longer for firmer yolks. Remove from the oven when the eggs are cooked to your liking. Serve hot, garnished with fresh herbs if desired.

Prep Time: 10 minutes

Cook Time: 15 minutes