30+ Mouthwetring Savory Breakfast Recipes to Power Your Morning

Breakfast is often called the most important meal of the day, and for good reason. It’s the fuel that powers you through the morning, setting the tone for a productive and energetic day ahead.

While sweet breakfasts like pancakes and pastries often steal the spotlight, there’s something incredibly satisfying about a savory breakfast that’s rich in flavor, protein, and healthy fats.

Whether you’re craving a hearty hash, a delicious quiche, or a lighter option like avocado toast, savory breakfasts can be just as satisfying as their sweeter counterparts.

In this article, we’ve compiled 30+ savory breakfast recipes that will transform your morning routine.

From comforting casseroles and protein-packed skillets to flavorful toast toppings and veggie-filled dishes, you’ll find something to suit every taste.

Say goodbye to sugary cereals and hello to savory goodness that will keep you full and energized all morning long.

30+ Mouthwetring Savory Breakfast Recipes to Power Your Morning

Savory breakfasts not only taste incredible, but they’re also often more filling and nutritious than their sugary counterparts.

Whether you’re looking for a filling breakfast casserole, a savory toast topping, or a protein-packed hash, there’s a savory breakfast recipe out there for every taste and dietary preference.

These 30+ recipes will help you break free from the typical sweet breakfasts and introduce you to a whole new world of flavors and ingredients.

So, why not give one (or a few) of these savory breakfast recipes a try tomorrow morning? Your taste buds—and your body—will thank you!

Savory Breakfast Burritos

These savory breakfast burritos are packed with protein, healthy fats, and a variety of flavors. They combine scrambled eggs, spicy sausage, sautéed vegetables, and melted cheese, all wrapped up in a warm flour tortilla. Perfect for a quick, hearty breakfast that can easily be adapted to suit different tastes and dietary needs.

• 2 large eggs
• 2 breakfast sausage links (or plant-based sausage)
• ½ bell pepper, diced
• ¼ onion, diced
• 2 tbsp olive oil
• 1 small tomato, diced
• ¼ cup shredded cheese (cheddar or a blend)
• 1 large flour tortilla
• 1 tbsp salsa (optional)
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a skillet over medium heat. Remove the sausage from its casing, crumble it into the pan, and cook until browned. Remove and set aside.
2. In the same skillet, sauté the bell pepper and onion until tender and fragrant, about 4 minutes.
3. In a bowl, whisk the eggs and season with salt and pepper. Pour the eggs into the skillet with the veggies, stirring occasionally, and cook until scrambled.
4. Add the cooked sausage back into the skillet, mixing everything together. Remove from heat.
5. Lay the flour tortilla flat and spoon the scrambled egg mixture into the center. Top with shredded cheese and salsa, if desired.
6. Roll up the tortilla, folding in the sides as you go to form a burrito.
7. Serve immediately or wrap in foil for a breakfast-on-the-go!

These breakfast burritos are a perfect balance of savory ingredients and are fully customizable. You can switch up the vegetables, add hot sauce, or swap the sausage for bacon or even tofu for a vegetarian version. They’re ideal for meal prepping too — make a batch on the weekend and have an easy breakfast ready to go for the week!

Cheddar and Spinach Breakfast Muffins

These savory breakfast muffins are a great way to sneak in some greens while enjoying a delicious, hearty breakfast. Made with cheddar cheese, spinach, and a light muffin base, they’re perfect for meal prep or a grab-and-go breakfast that doesn’t sacrifice flavor.

• 1 ½ cups whole wheat flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• 1 tsp garlic powder
• ¼ tsp salt
• 1 cup fresh spinach, chopped
• 1 cup sharp cheddar cheese, shredded
• 2 large eggs
• ¾ cup milk (dairy or plant-based)
• ¼ cup olive oil
• 1 tbsp Dijon mustard

Instructions:

1. Preheat your oven to 375°F (190°C) and grease or line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, garlic powder, and salt.
3. Add the chopped spinach and shredded cheddar cheese to the dry ingredients, stirring to combine.
4. In another bowl, whisk the eggs, milk, olive oil, and Dijon mustard until smooth.
5. Pour the wet ingredients into the dry ingredients and stir until just combined — be careful not to overmix.
6. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool slightly before serving, or store in an airtight container for up to 4 days.

These cheddar and spinach muffins are a tasty and nutritious breakfast option that combines cheesy goodness with the freshness of spinach. They’re perfect for busy mornings, and their portability makes them an ideal option for meal prep. Enjoy them on their own or with a side of fruit for a more complete breakfast.

Savory Oatmeal with Avocado and Poached Egg

This savory oatmeal is a fresh twist on a classic breakfast dish. The creamy oats are paired with a rich poached egg, creamy avocado, and a sprinkle of cheese and herbs for a filling and satisfying start to your day. Perfect for those who love a savory breakfast option that’s both nutritious and comforting.

• 1 cup rolled oats
• 2 cups water or vegetable broth
• 1 tbsp olive oil
• ½ avocado, sliced
• 1 large egg
• ¼ cup shredded cheese (parmesan or feta works well)
• Fresh herbs (chives, parsley, or thyme)
• Salt and pepper, to taste
• Red pepper flakes, for garnish (optional)

Instructions:

1. In a medium saucepan, bring the water or vegetable broth to a boil. Stir in the oats, reduce heat to a simmer, and cook according to package instructions (usually about 5-7 minutes) until tender and creamy.
2. While the oats are cooking, bring a pot of water to a gentle simmer. Crack the egg into a small bowl and carefully slide it into the water. Poach for 3-4 minutes until the whites are set but the yolk is still soft. Remove the egg with a slotted spoon.
3. Once the oats are ready, stir in the olive oil, and season with salt and pepper to taste.
4. Spoon the oatmeal into a bowl, top with poached egg, avocado slices, cheese, and fresh herbs.
5. Sprinkle with red pepper flakes for a little heat, if desired. Serve immediately.

Savory oatmeal with avocado and a poached egg is a game-changer for anyone tired of sweet breakfast bowls. The creamy oats offer a comforting base, while the richness of the egg and avocado bring depth and nutrition to the dish. This meal is perfect for those looking for a warm, filling breakfast that is both wholesome and satisfying. Plus, it can easily be adjusted with your favorite toppings, making it a versatile and customizable breakfast choice.

Mushroom and Swiss Cheese Breakfast Frittata

This mushroom and Swiss cheese frittata is a savory, comforting breakfast dish that’s perfect for any day of the week. With tender mushrooms, melted Swiss cheese, and fluffy eggs, it’s a simple yet elegant way to start your morning. You can make it ahead of time or cook it fresh for a delicious breakfast or brunch option.

• 6 large eggs
• 1 cup milk (or cream for extra richness)
• 1 tbsp olive oil
• 1 small onion, sliced
• 1 ½ cups mushrooms (button or cremini), sliced
• 1 cup Swiss cheese, shredded
• 1 tbsp fresh thyme (or 1 tsp dried thyme)
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a large ovenproof skillet over medium heat. Add the onion and mushrooms, cooking for about 5-7 minutes, until softened and browned.
3. In a bowl, whisk together the eggs, milk, thyme, salt, and pepper.
4. Pour the egg mixture over the sautéed mushrooms and onions in the skillet. Stir gently to distribute the mushrooms evenly.
5. Sprinkle the shredded Swiss cheese over the top of the frittata.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are set and the top is slightly golden.
7. Let the frittata cool for a few minutes before slicing. Garnish with fresh parsley and serve.

This mushroom and Swiss cheese frittata is a savory, protein-packed breakfast that’s both satisfying and easy to prepare. The combination of earthy mushrooms, melty Swiss cheese, and fresh thyme gives it a rich, comforting flavor, while the eggs provide a fluffy texture. This dish can be enjoyed warm or at room temperature, making it perfect for brunch, a weekend breakfast, or a meal prep option for the week ahead.

Spicy Sweet Potato and Black Bean Breakfast Bowl

This spicy sweet potato and black bean breakfast bowl is a hearty, flavorful start to your day. Roasted sweet potatoes, seasoned black beans, avocado, and a poached egg come together in a bowl for a balanced meal that is packed with fiber, healthy fats, and protein. A drizzle of hot sauce or salsa adds a spicy kick to this vibrant breakfast dish.

• 1 large sweet potato, peeled and cubed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp cumin
• Salt and pepper, to taste
• 1 cup cooked black beans (or 1 can, drained and rinsed)
• 1 tbsp lime juice
• 1 avocado, sliced
• 2 large eggs
• Hot sauce or salsa, for garnish (optional)
• Fresh cilantro, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, until tender and slightly crispy.
3. While the sweet potatoes are roasting, heat the black beans in a small saucepan over low heat, stirring in lime juice and a pinch of salt. Keep warm.
4. In a separate pot, bring water to a simmer. Crack the eggs into a small bowl and gently slide them into the water. Poach for 3-4 minutes, or until the whites are set and the yolk is still runny.
5. Assemble the bowls by adding the roasted sweet potatoes and black beans. Top with sliced avocado, a poached egg, and a drizzle of hot sauce or salsa if desired.
6. Garnish with fresh cilantro and serve immediately.

This spicy sweet potato and black bean breakfast bowl is the perfect combination of sweet, savory, and spicy. The roasted sweet potatoes provide natural sweetness, while the black beans add richness and fiber. The poached egg ties everything together with its creamy yolk, and the avocado adds a refreshing contrast. This bowl is not only a great way to fuel your morning, but it’s also a versatile dish that you can customize with your favorite toppings or proteins.

Savory Breakfast Quinoa with Spinach and Feta

A savory twist on the classic quinoa bowl, this breakfast version combines fluffy quinoa with spinach, feta cheese, and a poached egg for a nutrient-dense meal. Packed with protein, fiber, and healthy fats, this dish is a great option for those seeking a filling and wholesome breakfast to start their day.

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 tbsp olive oil
• 2 cups fresh spinach
• ¼ cup crumbled feta cheese
• 2 large eggs
• Salt and pepper, to taste
• Fresh dill or parsley, for garnish

Instructions:

1. In a medium saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce heat to low, and cover. Cook for about 15 minutes, until the quinoa is tender and the liquid is absorbed.
2. While the quinoa is cooking, heat the olive oil in a skillet over medium heat. Add the spinach and sauté for 2-3 minutes, until wilted. Season with salt and pepper, then set aside.
3. In a separate pot, bring water to a gentle simmer. Crack the eggs into small bowls and carefully lower them into the water. Poach for about 3-4 minutes, until the whites are set and the yolks are still runny.
4. Once the quinoa is cooked, fluff it with a fork and stir in the sautéed spinach and crumbled feta cheese.
5. Serve the quinoa mixture in bowls, topping each with a poached egg. Garnish with fresh dill or parsley.

This savory breakfast quinoa is a protein-packed, fiber-rich dish that’s both filling and nutritious. The quinoa provides a hearty base, while the sautéed spinach and feta add richness and flavor. The poached egg is the perfect finishing touch, providing a creamy yolk that complements the other ingredients. This breakfast is perfect for anyone looking for a savory and satisfying way to start the day, and it can be easily customized with other veggies, cheeses, or protein sources.

Avocado and Bacon Breakfast Toast

This savory breakfast toast is a perfect balance of rich avocado, crispy bacon, and a perfectly fried egg, all on top of hearty whole-grain toast. It’s a simple yet indulgent meal that’s quick to prepare and satisfying enough to keep you energized all morning long. Ideal for busy mornings when you want something delicious but don’t have much time.

• 2 slices whole-grain bread
• 2 large eggs
• 4 slices bacon
• 1 ripe avocado, mashed
• 1 tbsp olive oil
• Salt and pepper, to taste
• Red pepper flakes, for garnish (optional)
• Fresh herbs, for garnish (optional)

Instructions:

1. Cook the bacon in a skillet over medium heat until crispy, about 4-5 minutes per side. Remove and place on paper towels to drain the excess grease.
2. Toast the bread slices to your preferred level of crispness.
3. While the bread is toasting, heat the olive oil in a small frying pan over medium heat. Crack the eggs into the pan and fry to your liking (sunny-side-up or over-easy works best for this dish).
4. Spread the mashed avocado evenly on the toasted bread, and season with salt and pepper.
5. Place the crispy bacon slices on top of the avocado toast.
6. Once the eggs are done, place one egg on each piece of toast, topping the bacon.
7. Garnish with red pepper flakes and fresh herbs if desired. Serve immediately.

Avocado and bacon breakfast toast is a quick, nutritious, and flavorful option that’s sure to satisfy your morning cravings. The creamy avocado complements the salty, crispy bacon, while the fried egg adds richness and protein. This breakfast can be easily customized by adding extras like tomatoes, arugula, or a drizzle of hot sauce for an added kick. It’s the perfect way to kick-start your day with minimal effort and maximum flavor.

Savory Spinach and Ricotta Stuffed Crepes

These savory spinach and ricotta stuffed crepes are a delightful breakfast treat that’s both light and satisfying. The crepes are filled with a creamy ricotta and spinach mixture and then folded into a comforting package. With a delicate balance of flavors and textures, these crepes are perfect for a more refined breakfast or brunch option.

• For the crepes:
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup milk
  • 2 tbsp melted butter
  • A pinch of salt
• For the filling:
  • 1 cup ricotta cheese
  • 2 cups fresh spinach, wilted and chopped
  • 1 clove garlic, minced
  • ¼ cup grated Parmesan cheese
  • Salt and pepper, to taste
  • Olive oil, for cooking

Instructions:

1. For the crepes, whisk together the flour, eggs, milk, melted butter, and a pinch of salt until smooth. Let the batter rest for 15-20 minutes.
2. Heat a non-stick skillet over medium heat and lightly grease with olive oil. Pour a small amount of batter into the pan, swirling it to coat the bottom. Cook for about 1-2 minutes per side until golden and cooked through. Set aside and repeat with the remaining batter.
3. For the filling, heat a tablespoon of olive oil in a skillet over medium heat. Sauté the garlic for 1 minute, then add the spinach, cooking until wilted and tender. Season with salt and pepper.
4. In a bowl, mix the ricotta cheese, cooked spinach, and Parmesan cheese until well combined.
5. To assemble, spoon the spinach and ricotta filling onto each crepe, folding it into thirds to form a neat package.
6. Serve warm, optionally garnished with fresh herbs or a drizzle of olive oil.

Savory spinach and ricotta stuffed crepes are a wonderfully elegant way to enjoy a savory breakfast. The creamy ricotta and tender spinach filling perfectly complement the delicate crepes, making each bite melt in your mouth. These crepes can be easily made ahead and reheated, making them a great option for breakfast gatherings or meal prepping. You can also experiment with different fillings like mushrooms, ham, or even a sprinkle of nutmeg for extra flavor.

Sausage and Pepper Breakfast Skillet

This sausage and pepper breakfast skillet is a hearty, one-pan meal that combines savory sausage, colorful bell peppers, onions, and eggs for a complete breakfast in just one dish. Packed with flavor and protein, it’s an ideal choice for a filling breakfast or brunch when you want something easy and satisfying.

• 2 breakfast sausage links (or 1 lb loose sausage)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium onion, sliced
• 2 tbsp olive oil
• 4 large eggs
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Remove the sausage from its casing, crumble it into the skillet, and cook until browned and cooked through, about 6-8 minutes.
2. Add the sliced bell peppers and onion to the skillet and cook for an additional 5-7 minutes, until softened and caramelized.
3. Create four small wells in the sausage and pepper mixture, and crack an egg into each well.
4. Cover the skillet and cook for about 5-7 minutes, or until the eggs reach your desired level of doneness. You can cook the eggs longer if you prefer them well-done.
5. Season the dish with salt and pepper, and garnish with fresh parsley.
6. Serve immediately, enjoying each bite of sausage, peppers, and eggs together.

The sausage and pepper breakfast skillet is an ideal one-pan meal that brings together savory flavors and textures in every bite. The crispy sausage, tender peppers, and perfectly cooked eggs create a satisfying breakfast that doesn’t require much cleanup. It’s versatile enough to add extra veggies or different seasonings to match your preferences. This skillet dish is perfect for feeding a crowd or enjoying as a hearty breakfast to kick-start your day.

Savory Breakfast Polenta with Mushrooms and Parmesan

This savory breakfast polenta with mushrooms and Parmesan is a comforting and rich dish that’s perfect for a weekend breakfast or brunch. Creamy polenta is topped with earthy sautéed mushrooms, and finished with a sprinkle of Parmesan cheese for added depth of flavor. The dish is hearty, satisfying, and full of savory goodness.

• 1 cup cornmeal (for polenta)
• 4 cups water or vegetable broth
• 1 tbsp olive oil
• 1 tbsp butter
• 1 cup mushrooms (cremini or button), sliced
• ¼ cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh thyme or parsley, for garnish

Instructions:

1. Bring the water or vegetable broth to a boil in a medium saucepan. Gradually whisk in the cornmeal, stirring constantly to prevent lumps. Lower the heat and cook the polenta, stirring occasionally, for about 20 minutes, until thickened. Stir in the butter and season with salt and pepper.
2. While the polenta is cooking, heat the olive oil in a skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until tender and browned, about 5-7 minutes. Season with salt and pepper.
3. Once the polenta is ready, spoon it into bowls and top with the sautéed mushrooms.
4. Sprinkle the Parmesan cheese over the top and garnish with fresh thyme or parsley.
5. Serve immediately, enjoying the rich flavors and creamy texture.

Savory breakfast polenta with mushrooms and Parmesan is a rich, flavorful dish that’s a great alternative to more traditional breakfast options. The creamy polenta serves as a perfect base for the savory mushrooms, while the Parmesan adds a sharp, umami finish. This dish is versatile enough to be paired with a fried or poached egg, or you can add other toppings such as spinach or bacon to further elevate the flavors. It’s a hearty, comforting breakfast that will keep you full and satisfied all morning.

Tomato, Basil, and Mozzarella Breakfast Flatbread

This breakfast flatbread combines the classic flavors of a Caprese salad with a crispy flatbread base, creating a light but savory dish that’s ideal for breakfast or brunch. The sweetness of the tomatoes, the richness of the mozzarella, and the fresh basil come together perfectly, making each bite a burst of flavor.

• 1 flatbread (store-bought or homemade)
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mozzarella cheese, torn into pieces
• 2 tbsp olive oil
• 1 tbsp balsamic glaze (optional)
• Fresh basil leaves, for garnish
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the flatbread on a baking sheet and drizzle with olive oil. Bake in the preheated oven for 5-7 minutes, or until it’s golden and slightly crispy.
3. Remove the flatbread from the oven and evenly scatter the halved cherry tomatoes and mozzarella pieces over the top.
4. Return the flatbread to the oven and bake for an additional 5 minutes, or until the mozzarella is melted and bubbly.
5. Once out of the oven, season with salt and pepper to taste, and drizzle with balsamic glaze if desired.
6. Garnish with fresh basil leaves before serving.

This tomato, basil, and mozzarella breakfast flatbread is a quick, flavorful, and visually stunning dish that combines fresh, vibrant ingredients for a light breakfast. The crispy flatbread provides a perfect base, while the sweet tomatoes and creamy mozzarella create a harmonious balance of textures. The addition of fresh basil adds a refreshing note, and the optional balsamic glaze gives it a tangy finish. Perfect for a brunch gathering or a casual weekend breakfast, this flatbread is as satisfying as it is delicious.

Savory Chickpea Pancakes (Socca)

Socca, a savory chickpea pancake, is a light yet hearty dish that’s perfect for breakfast. With a crispy exterior and a soft, flavorful interior, these pancakes are made from chickpea flour and seasoned with spices, offering a protein-packed, gluten-free alternative to regular pancakes. Top them with sautéed veggies, herbs, or a fried egg for a fulfilling breakfast.

• 1 cup chickpea flour
• 1 cup water
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 1 tbsp fresh parsley, chopped (optional)
• 1 tbsp olive oil (for cooking)
• Optional toppings: sautéed spinach, tomatoes, or a fried egg

Instructions:

1. In a bowl, whisk together the chickpea flour, water, olive oil, cumin, smoked paprika, salt, and pepper. The batter should be smooth and pourable. Let it rest for about 10 minutes.
2. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
3. Pour about ¼ cup of the batter into the skillet and swirl it around to form a thin pancake. Cook for 3-4 minutes on one side until golden and crispy, then flip and cook for another 2-3 minutes on the other side.
4. Remove from the skillet and repeat with the remaining batter.
5. Optionally, top the socca pancakes with sautéed vegetables, fresh herbs, or a fried egg for added flavor and protein.
6. Serve warm and enjoy.

Savory chickpea pancakes (socca) are a flavorful, gluten-free alternative to traditional pancakes that bring a unique twist to your breakfast routine. They’re light yet filling, packed with plant-based protein, and easy to customize with different toppings. The combination of chickpea flour and spices gives them a savory, earthy flavor that pairs wonderfully with fresh veggies or a fried egg. These pancakes are perfect for those looking for a healthy and satisfying breakfast that’s also quick to prepare.

Zucchini and Feta Breakfast Casserole

This zucchini and feta breakfast casserole is a flavorful, healthy, and filling dish that combines the lightness of zucchini with the richness of feta cheese, all baked together in a savory egg custard. Perfect for meal prep or serving at a brunch, it’s a great way to enjoy vegetables in a savory, comforting breakfast that’s both nutritious and satisfying.

• 2 medium zucchinis, grated
• 1 tbsp olive oil
• 1 medium onion, chopped
• 1 cup crumbled feta cheese
• 6 large eggs
• 1 cup milk (or heavy cream for a richer texture)
• ½ tsp dried oregano
• Salt and pepper, to taste
• ½ cup shredded mozzarella cheese
• Fresh parsley, for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish with olive oil or cooking spray.
2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
3. Add the grated zucchini to the skillet and cook for 3-4 minutes, until slightly softened. Season with salt, pepper, and dried oregano. Remove from heat and let cool for a few minutes.
4. In a large mixing bowl, whisk together the eggs and milk. Stir in the feta cheese, then add the sautéed zucchini and onions. Mix well.
5. Pour the mixture into the prepared baking dish and top with shredded mozzarella cheese.
6. Bake for 30-35 minutes, until the eggs are set and the top is golden and slightly crispy.
7. Let the casserole cool for a few minutes before slicing. Garnish with fresh parsley if desired.

This zucchini and feta breakfast casserole is the perfect balance of savory and fresh flavors. The creamy feta and soft eggs complement the tender zucchini, while the mozzarella adds a nice meltiness on top. It’s a great dish to prepare in advance, as it keeps well in the fridge and can be reheated for busy mornings. Whether you’re feeding a crowd or looking for a healthy breakfast option to enjoy throughout the week, this casserole is a satisfying and nutritious choice.

Savory Sweet Potato Hash with Eggs

This savory sweet potato hash is a hearty, flavorful breakfast that combines sweet potatoes, onions, bell peppers, and spices, all topped with a fried egg. It’s a great way to start the day with complex carbohydrates, healthy fats, and protein, all in one dish. Customize it with your favorite veggies or protein for a well-rounded breakfast that’s both delicious and filling.

• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, chopped
• 1 small onion, chopped
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and pepper, to taste
• 4 large eggs
• Fresh cilantro, for garnish (optional)

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for about 10-12 minutes, stirring occasionally, until they begin to soften and caramelize.
2. Add the chopped bell pepper and onion to the skillet with the sweet potatoes, and cook for an additional 5-7 minutes, until the vegetables are tender and lightly browned.
3. Season the mixture with paprika, garlic powder, salt, and pepper. Stir to combine and remove from heat.
4. In a separate skillet, heat the remaining tablespoon of olive oil over medium heat. Crack the eggs into the skillet and fry to your preferred doneness (sunny-side-up or over-easy works well for this dish).
5. Serve the sweet potato hash on plates, topped with a fried egg on each. Garnish with fresh cilantro if desired.

This savory sweet potato hash with eggs is a comforting, flavorful, and balanced breakfast that’s sure to satisfy your hunger. The combination of sweet potatoes, bell peppers, and onions offers a delicious mix of textures and flavors, while the fried egg adds richness and protein to the dish. It’s an easy and customizable recipe, so you can add in extra vegetables, herbs, or your favorite spices to suit your taste. Perfect for a filling breakfast or brunch, this hash will keep you full and energized all morning.

Spinach and Bacon Quiche

This spinach and bacon quiche is a savory, indulgent breakfast option with a crispy crust, creamy egg filling, and a rich combination of spinach and bacon. It’s perfect for a special breakfast or brunch, and its versatility allows you to swap out ingredients for different flavors. Make it ahead of time and serve warm or at room temperature for an easy, crowd-pleasing meal.

• 1 pre-made pie crust (or homemade)
• 4 large eggs
• 1 cup heavy cream (or milk for a lighter version)
• 1 cup cooked spinach (fresh or frozen)
• 4 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• ½ tsp garlic powder
• Salt and pepper, to taste
• Fresh parsley or chives, for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and set aside.
2. In a skillet, cook the bacon until crispy, then crumble it into small pieces and set aside.
3. In a mixing bowl, whisk together the eggs and heavy cream. Stir in the cooked spinach, crumbled bacon, shredded cheddar cheese, garlic powder, salt, and pepper.
4. Pour the egg mixture into the prepared pie crust, spreading it evenly.
5. Bake the quiche for 35-40 minutes, or until the eggs are set and the top is golden brown.
6. Let the quiche cool for a few minutes before slicing. Garnish with fresh herbs if desired.

This spinach and bacon quiche is a comforting and savory breakfast option that’s full of flavor and texture. The crispy bacon adds a savory, smoky depth, while the creamy spinach filling provides a rich, satisfying contrast. It’s a versatile dish that can be made ahead of time and enjoyed for breakfast or brunch. Whether served warm or at room temperature, this quiche is perfect for family gatherings, meal prepping, or simply enjoying a delicious, hearty breakfast.

Note: More recipes are coming soon!