35+ Tasty Eggplant Breakfast Recipes to Start Your Day Deliciously

Eggplants, also known as aubergines, are often thought of as dinnertime staples, but they’re secretly breakfast superstars waiting to shine.

With their meaty texture, mild flavor, and incredible versatility, eggplants can be transformed into a wide array of hearty and satisfying breakfast dishes.

Whether you’re looking for a healthy start, something indulgent, or a way to shake up your morning routine, there’s an eggplant recipe for you.

From savory eggplant scrambles to hearty breakfast bakes, discover how this nutrient-packed vegetable can elevate your morning meal.

In this blog, we’ll explore 35+ mouthwatering eggplant breakfast recipes that will prove there’s no better way to start your day than with this underrated veggie

Let’s dive into the delicious possibilities!

35+ Tasty Eggplant Breakfast Recipes to Start Your Day Deliciously

Eggplant may not be the first ingredient that comes to mind when planning breakfast, but these 35+ recipes showcase its incredible potential to be the star of your morning spread.

Whether you prefer quick and easy meals, nutritious plant-based options, or indulgent comfort foods, there’s something here for everyone.

Start experimenting with these ideas to discover new family favorites or just a fun twist to your breakfast routine.

Not only will you enjoy the variety, but you’ll also reap the nutritional benefits of incorporating more vegetables into your diet.

Eggplants are here to transform your mornings—one delicious bite at a time!

Eggplant and Cheese Breakfast Bake

This Eggplant and Cheese Breakfast Bake combines creamy cheese, hearty eggplant, and aromatic herbs for a nutritious start to your day. Packed with protein and vegetables, this dish is ideal for breakfast lovers who want something hearty yet wholesome. Its warm, melty texture and savory flavors will make mornings delightful.

Ingredients:

• 1 medium eggplant (sliced into thin rounds)
• 4 large eggs
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ½ cup milk
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Lightly grease a baking dish with olive oil. Arrange the eggplant slices in a single layer.
3. Drizzle olive oil over the eggplant and sprinkle with salt, pepper, and oregano. Bake for 10 minutes.
4. In a bowl, whisk eggs, milk, garlic powder, and a pinch of salt.
5. Pour the egg mixture over the partially baked eggplant slices.
6. Sprinkle mozzarella and Parmesan cheese evenly on top.
7. Bake for another 20-25 minutes, or until the cheese is golden and bubbly.
8. Let it cool slightly before serving.

This Eggplant and Cheese Breakfast Bake is a satisfying dish that pairs perfectly with a side of toast or fresh fruit. It’s a fantastic way to enjoy eggplant’s rich texture and flavor while fueling up for a productive day.

Eggplant Breakfast Hash with Eggs

Eggplant Breakfast Hash with Eggs is a flavorful, veggie-packed dish that’s perfect for busy mornings. This recipe combines sautéed eggplant, potatoes, and bell peppers with perfectly cooked eggs for a wholesome, one-pan meal. It’s an excellent way to incorporate more vegetables into your breakfast routine.

Ingredients:

• 1 medium eggplant (cubed)
• 2 medium potatoes (diced)
• 1 red bell pepper (chopped)
• 1 small onion (chopped)
• 4 large eggs
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon chili flakes (optional)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the potatoes and cook for 5-7 minutes, stirring occasionally, until they start to soften.
3. Add the onion, bell pepper, and eggplant. Season with smoked paprika, chili flakes, salt, and pepper.
4. Cook for 10-12 minutes, stirring frequently, until the vegetables are tender and lightly browned.
5. Create four small wells in the hash and crack an egg into each well.
6. Cover the skillet and cook for 3-5 minutes, or until the eggs are cooked to your desired doneness.
7. Serve immediately, garnished with fresh herbs if desired.

Eggplant Breakfast Hash with Eggs is a versatile dish that can be customized with your favorite vegetables and seasonings. It’s hearty, nutritious, and a delightful way to bring a burst of flavor to your morning.

Eggplant and Tomato Breakfast Sandwich

This Eggplant and Tomato Breakfast Sandwich is a quick, flavorful breakfast option. Grilled eggplant slices, juicy tomatoes, creamy avocado, and a fried egg come together in a toasted bun to create a delicious, protein-packed meal that’s perfect for mornings on the go.

Ingredients:

• 1 small eggplant (sliced into ¼-inch rounds)
• 1 large tomato (sliced)
• 1 avocado (sliced)
• 2 eggs
• 2 whole-grain sandwich buns or English muffins
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a grill pan over medium heat. Grill the eggplant slices for 3-4 minutes per side until tender and lightly charred. Season with Italian seasoning, salt, and pepper.
2. Toast the sandwich buns or English muffins.
3. In a non-stick skillet, fry the eggs to your preferred doneness.
4. Assemble the sandwich: Layer eggplant, tomato slices, avocado, and the fried egg on the toasted bun.
5. Serve warm with a side of fruit or a small salad.

The Eggplant and Tomato Breakfast Sandwich is a delicious and portable breakfast option. Its balance of creamy, savory, and tangy flavors makes it a satisfying choice for busy mornings or leisurely weekend brunches.

Eggplant Shakshuka

Eggplant Shakshuka is a Middle Eastern-inspired breakfast dish that brings together soft, sautéed eggplant, a flavorful tomato sauce, and poached eggs. The smoky spices and rich textures make this recipe a perfect, comforting meal to enjoy with crusty bread. It’s both nourishing and satisfying, ideal for a leisurely start to your day.

Ingredients:

• 1 medium eggplant (cubed)
• 1 can (14 oz) crushed tomatoes
• 1 small onion (diced)
• 2 garlic cloves (minced)
• 4 large eggs
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• ¼ teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until fragrant.
2. Add the cubed eggplant and cook for 5-7 minutes, until softened.
3. Stir in the crushed tomatoes, smoked paprika, cumin, cayenne pepper, salt, and pepper. Simmer for 10 minutes.
4. Make small wells in the sauce and crack an egg into each well. Cover the skillet and cook for 5-7 minutes, or until the eggs are set.
5. Garnish with fresh parsley or cilantro and serve with warm crusty bread.

Eggplant Shakshuka is a flavorful and nutritious way to start your day. The combination of smoky, spiced tomatoes and soft eggplant with perfectly poached eggs creates a dish that’s both hearty and comforting.

Eggplant Pancakes with Feta and Herbs

Eggplant Pancakes with Feta and Herbs are a unique twist on traditional breakfast pancakes. These savory, veggie-packed pancakes are light yet filling, offering a delicious blend of creamy eggplant, tangy feta cheese, and fresh herbs. They’re great for a brunch spread or a protein-rich breakfast.

Ingredients:

• 1 medium eggplant (roasted and mashed)
• 2 large eggs
• ½ cup all-purpose flour (or chickpea flour for a gluten-free option)
• ½ cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley
• 1 teaspoon baking powder
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. Roast the eggplant in a 400°F (200°C) oven for 30-40 minutes until soft. Let it cool, then scoop out the flesh and mash it.
2. In a bowl, whisk together the eggs, flour, baking powder, salt, and pepper. Add the mashed eggplant, feta, and parsley, mixing until combined.
3. Heat olive oil in a non-stick skillet over medium heat. Drop spoonfuls of the batter onto the skillet and flatten slightly. Cook for 2-3 minutes per side, until golden brown.
4. Serve warm with a dollop of yogurt or sour cream.

These Eggplant Pancakes with Feta and Herbs are a delicious and creative way to enjoy eggplant for breakfast. Their savory flavor profile pairs beautifully with a side salad or a drizzle of tahini sauce, making them a versatile addition to your morning menu.

Eggplant Breakfast Wrap

The Eggplant Breakfast Wrap is a quick and nutritious handheld meal. Grilled eggplant slices, scrambled eggs, spinach, and a creamy yogurt-tahini sauce are wrapped in a warm tortilla, creating a portable and protein-packed breakfast. This recipe is perfect for busy mornings when you need something hearty and convenient.

Ingredients:

• 1 small eggplant (sliced into thin strips)
• 3 large eggs
• 1 cup fresh spinach leaves
• 2 large whole-grain tortillas
• 2 tablespoons plain yogurt
• 1 tablespoon tahini
• 1 teaspoon lemon juice
• 1 teaspoon olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a grill pan over medium heat. Grill the eggplant strips for 3-4 minutes per side, seasoning with salt and pepper.
2. In a non-stick skillet, scramble the eggs to your preferred doneness.
3. In a small bowl, mix yogurt, tahini, and lemon juice to make the sauce.
4. Warm the tortillas and layer each with grilled eggplant, scrambled eggs, fresh spinach, and a drizzle of the yogurt-tahini sauce.
5. Roll up tightly and serve immediately.

The Eggplant Breakfast Wrap is a versatile and flavorful way to enjoy a balanced meal on the go. Packed with protein, veggies, and healthy fats, it’s a fantastic choice for those who want a nutritious breakfast without sacrificing convenience.The Eggplant and Chickpea Breakfast Bowl is a nutrient-packed dish that combines roasted eggplant, spiced chickpeas, and a perfectly cooked egg. This recipe offers a delightful mix of textures and flavors, with warm spices and a hint of freshness from herbs. It’s a protein-rich, energizing breakfast to power your day.

Ingredients:

• 1 medium eggplant (cubed)
• 1 cup canned chickpeas (drained and rinsed)
• 2 large eggs
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the eggplant and chickpeas on a baking sheet.
2. Drizzle with olive oil and sprinkle with smoked paprika, cumin, salt, and pepper. Toss to coat.
3. Roast for 20-25 minutes, stirring halfway, until the eggplant is tender and slightly caramelized.
4. While the eggplant and chickpeas roast, cook the eggs to your preference (poached or sunny-side-up works best).
5. Divide the roasted eggplant and chickpeas between two bowls, top each with an egg, and garnish with fresh parsley.

This Eggplant and Chickpea Breakfast Bowl is both filling and flavorful, making it a perfect choice for those who want a hearty breakfast packed with plant-based protein and bold spices.

Eggplant and Mushroom Breakfast Frittata

Eggplant and Mushroom Breakfast Frittata is a savory, baked egg dish that’s perfect for sharing. Combining the earthy flavors of mushrooms with the rich texture of eggplant, this frittata is light, fluffy, and loaded with vegetables. It’s a wonderful way to enjoy a wholesome breakfast or brunch.

Ingredients:

• 1 small eggplant (diced)
• 1 cup mushrooms (sliced)
• 6 large eggs
• ½ cup milk
• ½ cup shredded cheddar or Gruyere cheese
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large, oven-safe skillet. Sauté the eggplant and mushrooms for 5-7 minutes, until softened. Season with Italian seasoning, salt, and pepper.
3. In a bowl, whisk the eggs and milk. Pour the mixture over the vegetables in the skillet.
4. Sprinkle the cheese evenly on top and transfer the skillet to the oven.
5. Bake for 20-25 minutes, or until the frittata is set and golden.
6. Let cool slightly before slicing and serving.

This Eggplant and Mushroom Breakfast Frittata is a crowd-pleasing dish that’s easy to prepare and customize. It’s perfect for a relaxed weekend breakfast or as a make-ahead meal for busy mornings.

Eggplant and Avocado Toast

Eggplant and Avocado Toast is a simple yet luxurious breakfast option. Grilled eggplant slices layered with creamy avocado and topped with a poached egg elevate this classic toast to a whole new level. The combination of smoky eggplant, rich avocado, and runny egg yolk is nothing short of perfection.

Ingredients:

• 1 small eggplant (sliced into rounds)
• 1 avocado (mashed)
• 2 slices of whole-grain bread (toasted)
• 2 large eggs (poached)
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• Salt and pepper to taste
• Chili flakes or microgreens for garnish (optional)

Instructions:

1. Heat olive oil in a grill pan over medium heat. Grill the eggplant slices for 3-4 minutes on each side, seasoning with salt and pepper.
2. Toast the bread slices and spread mashed avocado evenly on each slice. Sprinkle with lemon juice and a pinch of salt.
3. Layer the grilled eggplant slices over the avocado.
4. Top with a poached egg on each slice and garnish with chili flakes or microgreens if desired.
5. Serve immediately.

Eggplant and Avocado Toast is a delightful twist on a breakfast classic. Its creamy, smoky, and fresh flavors make it a versatile dish that’s equally suitable for a quick breakfast or a luxurious brunch.

Eggplant and Bell Pepper Scramble

The Eggplant and Bell Pepper Scramble is a vibrant, savory dish that transforms your traditional scrambled eggs into a colorful, vegetable-filled breakfast. With the rich texture of eggplant, the sweetness of bell peppers, and the creaminess of scrambled eggs, this recipe is a delightful way to start your day with veggies.

Ingredients:

• 1 medium eggplant (diced)
• 1 red bell pepper (diced)
• 4 large eggs
• 1 tablespoon olive oil
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh herbs (such as parsley or cilantro) for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced eggplant and bell pepper and sauté for 5-7 minutes, until tender and slightly browned.
2. Whisk the eggs in a bowl and add turmeric, salt, and pepper.
3. Pour the egg mixture into the skillet with the vegetables. Cook, stirring occasionally, until the eggs are scrambled and cooked through.
4. Garnish with fresh herbs and serve immediately with whole-grain toast or avocado.

Eggplant and Bell Pepper Scramble is a great way to add more vegetables to your breakfast without sacrificing flavor. The sweet bell peppers and savory eggplant perfectly complement the eggs, making this a nutritious and satisfying meal to fuel your morning.

Eggplant and Pesto Breakfast Pizza

Eggplant and Pesto Breakfast Pizza combines the crispy crust of a pizza with the savory richness of eggplant and the fresh, aromatic flavors of basil pesto. Topped with a perfectly baked egg, this dish offers a balance of cheesy, herby, and savory flavors for a fun and unique breakfast.

Ingredients:

• 1 small eggplant (sliced into rounds)
• 1 small pizza dough (store-bought or homemade)
• 3 tablespoons pesto sauce
• ½ cup shredded mozzarella cheese
• 1 large egg
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 450°F (230°C). Roll out the pizza dough onto a baking sheet or pizza stone.
2. Brush the dough with pesto sauce, spreading it evenly across the surface.
3. Arrange the eggplant slices over the pesto sauce, drizzle with olive oil, and sprinkle with salt and pepper.
4. Sprinkle the shredded mozzarella cheese evenly on top of the eggplant.
5. Bake for 8-10 minutes until the crust is golden and the cheese is melted.
6. Remove from the oven and crack an egg in the center of the pizza. Return it to the oven and bake for an additional 5-7 minutes, or until the egg is set.
7. Slice and serve immediately.

Eggplant and Pesto Breakfast Pizza is a creative and indulgent breakfast option that brings together fresh, Mediterranean flavors with the fun of pizza. It’s perfect for a weekend brunch or whenever you want to enjoy a flavorful twist on a traditional breakfast.

Eggplant and Spinach Breakfast Quesadilla

The Eggplant and Spinach Breakfast Quesadilla is a satisfying, handheld meal filled with nutrient-rich vegetables and melted cheese. With tender eggplant, fresh spinach, and gooey cheese, this quesadilla is a great breakfast choice for those who enjoy a savory, portable meal.

Ingredients:

• 1 small eggplant (diced)
• 1 cup fresh spinach (roughly chopped)
• 2 large flour tortillas
• 1 cup shredded cheese (cheddar or a blend of mozzarella and Monterey Jack)
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the diced eggplant and cook for 5-7 minutes until soft and browned. Season with salt and pepper.
2. Add the spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat.
3. Heat a separate skillet over medium heat and place one tortilla in the pan.
4. Layer half of the eggplant and spinach mixture on the tortilla, followed by half of the shredded cheese. Top with the second tortilla.
5. Cook for 2-3 minutes on each side, pressing down gently, until the quesadilla is golden brown and the cheese is melted.
6. Slice into wedges and serve warm with salsa or guacamole.

The Eggplant and Spinach Breakfast Quesadilla is a flavorful and filling dish that combines the comforting elements of a quesadilla with the nutritional boost of eggplant and spinach. It’s perfect for a breakfast on the go or a savory weekend brunch.Eggplant and Zucchini Breakfast Stir-Fry is a quick, flavorful dish packed with nutrients from both vegetables. The combination of tender eggplant and zucchini, sautéed with a medley of spices, creates a savory breakfast that’s light yet satisfying. Paired with scrambled eggs, it’s the perfect meal to start your day.

Ingredients:

• 1 medium eggplant (diced)
• 1 medium zucchini (diced)
• 2 large eggs
• 1 tablespoon olive oil
• 1 teaspoon turmeric
• ½ teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced eggplant and sauté for 5-7 minutes until softened.
2. Add the diced zucchini, turmeric, cumin, salt, and pepper. Continue to cook for another 5-7 minutes, stirring occasionally, until both vegetables are tender and slightly golden.
3. In a separate pan, scramble the eggs to your desired consistency.
4. Serve the vegetable stir-fry topped with scrambled eggs and garnish with fresh cilantro.

This Eggplant and Zucchini Breakfast Stir-Fry is a simple yet flavorful dish that’s easy to make and packed with vitamins and minerals. It’s a light but filling breakfast option that works great for those looking for a vegetable-forward morning meal.

Eggplant and Ricotta Breakfast Crostini

Eggplant and Ricotta Breakfast Crostini offers a savory twist on traditional toast. With crispy bread topped with grilled eggplant, creamy ricotta, and a drizzle of olive oil, this dish is a delicious and elegant choice for breakfast. It’s perfect for a light brunch or a quick morning snack.

Ingredients:

• 1 small eggplant (sliced into rounds)
• 4 slices of baguette or ciabatta bread
• ½ cup ricotta cheese
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme (or basil)
• Salt and pepper to taste

Instructions:

1. Preheat your grill or grill pan over medium heat. Brush the eggplant slices with olive oil and season with salt and pepper. Grill for 3-4 minutes per side until tender and lightly charred.
2. Toast the slices of bread until crispy and golden.
3. Spread ricotta cheese evenly on each toast, then top with the grilled eggplant slices.
4. Drizzle with a little more olive oil and sprinkle with fresh thyme or basil.
5. Serve immediately.

Eggplant and Ricotta Breakfast Crostini is a sophisticated yet easy breakfast option that brings together creamy, savory, and smoky flavors. Perfect for a light and elegant breakfast or brunch, this dish pairs wonderfully with a cup of coffee or fresh juice.

Eggplant and Sweet Potato Hash

Eggplant and Sweet Potato Hash is a hearty, comforting breakfast bowl that’s packed with sweet and savory flavors. The combination of roasted sweet potatoes, tender eggplant, and spices creates a filling and nutritious base, topped with a perfectly fried egg for added protein.

Ingredients:

• 1 medium eggplant (diced)
• 1 large sweet potato (peeled and diced)
• 1 small red onion (diced)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon ground cinnamon
• Salt and pepper to taste
• 2 large eggs

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potato, eggplant, and red onion in olive oil, smoked paprika, cinnamon, salt, and pepper.
2. Spread the mixture on a baking sheet in a single layer. Roast for 25-30 minutes, or until the sweet potatoes and eggplant are tender and lightly browned.
3. While the vegetables roast, cook the eggs in a skillet over medium heat to your desired doneness (fried or poached works best).
4. Serve the roasted vegetable hash in bowls, topped with a fried egg.

Eggplant and Sweet Potato Hash is a filling, flavorful breakfast that balances the sweetness of the potatoes with the savory, earthy notes of eggplant. It’s a great way to start your day with a hearty, vegetable-rich meal, esp

Note: More recipes are coming soon