Breakfast Recipes with Vegetables

Find healthy, delicious vegetable recipes for breakfast including green smoothie recipes, spinach frittata recipes, carrot muffin recipes and breakfast salad recipes. Healthier recipes, from the food and nutrition experts at EatingWell.

Staff Picks

Spinach & Mushroom Quiche

Rating: 4.55 stars
12
This healthy vegetarian quiche recipe is as simple as it gets. It's a quiche without the fussy crust! It's filled with sweet wild mushrooms and savory Gruyère cheese. Enjoy it for breakfast or brunch, or serve it with a light salad for lunch.
By Julia Levy

Pumpkin-Oat Mini Muffins

Rating: 4.73 stars
11
These gluten-free pumpkin muffins are packed with oats and chocolate chips. Plus, these mini pumpkin muffins are made entirely in the blender, making cleanup a breeze. If you'd rather make 12 regular-size muffins, bake for 18 to 20 minutes and let cool for 10 minutes before turning them out of the pan.
By Carolyn Malcoun

Apple, Bacon and Sweet Potato Mini Casseroles

Rating: 5 stars
1
These sweet and savory mini casseroles are ready in just an hour. Refrigerate or freeze the leftovers to enjoy later.
By Diabetic Living Magazine

Eggs in Tomato Sauce with Chickpeas & Spinach

Rating: 4.6 stars
11
Simmer eggs in a rich tomatoey cream sauce studded with chickpeas and silky spinach for a super-fast vegetarian dinner. Serve with a piece of crusty bread to soak up the sauce. Be sure to use heavy cream; a lower-fat option might curdle when mixed with acidic tomatoes.
By Hilary Meyer

Baked Eggs, Tomatoes & Chiles (Shakshuka)

Rating: 4.8 stars
7
This popular Israeli breakfast or brunch skillet recipe features eggs cooked on a bed of roasted tomato sauce. Serve with warm crusty bread and hot sauce.
By Kathy Gunst

Baked Spinach, Feta & Egg-Stuffed Peppers

Bake eggs directly in a pepper for a gorgeous breakfast dish that all will enjoy. Use any colored bell pepper, just be sure to remove the seeds.
By Carolyn Casner

Pumpkin-Oatmeal Muffins

Rating: 4.5 stars
5
These healthy pumpkin-oatmeal muffins will get you in the mood for fall. Sprinkling the muffins with pecans adds a nutty crunch to every bite. Serve them for breakfast or as a grab-and-go snack.
By Pam Lolley

Ham and Broccoli Breakfast Casserole

Rating: 4.67 stars
3
Prepare this easy ham and broccoli casserole the evening before, and in the morning just pop it in the oven for a delicious breakfast.
By Diabetic Living Magazine

Easy Loaded Baked Omelet Muffins

Rating: 4.55 stars
14
Protein-packed omelet muffins, or baked mini omelets, are a perfect breakfast for busy mornings. Make a batch ahead and freeze for the days when you don't have time for your typical bowl of oatmeal. You can also serve these fresh with fruit salad for a simple weekend brunch.
By Carolyn Casner

Really Green Smoothie

Rating: 4 stars
2
The combination of kale and avocado makes this healthy smoothie recipe extra green. Chia seeds lend this creamy smoothie a heart-healthy punch of fiber and omega-3 fatty acids.
By Gaby Dalkin

Pineapple Green Smoothie

Rating: 4.53 stars
12
Use ripe bananas for this creamy Greek yogurt, spinach and pineapple smoothie. Chia seeds add healthy omega-3 fats, fiber and a little protein for an extra nutritional boost.
By Lisa Valente

Muffin-Tin Quiches with Smoked Cheddar & Potato

Rating: 4.61 stars
33
Potatoes, cheese and greens make this mini quiche recipe delicious and satisfying. Bake up a batch over the weekend and you'll have breakfast available in a hurry for the rest of the week.
By Carolyn Casner
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Inspiration and Ideas

22 Breakfast Recipes Using Pumpkin
Celebrate the fall season with these breakfast recipes featuring pumpkin. These pumpkin-packed recipes range from baked goods like muffins and breads to smoothies and pancakes. Whatever you make is sure to be delicious and will put you in an autumnal mood. Recipes like Easy Pumpkin Pancakes, Pumpkin Spice Bagels and Pumpkin Cheesecake Overnight Oats are flavorful, healthy and perfect for the cool weather.
22 Zucchini Recipes Perfect for Breakfast
Zucchini for breakfast may not be your first thought, but you'll change your mind after trying these recipes. The low-carb vegetable is a great addition to baked goods like breads or muffins. Plus, it's an easy way to sneak in your vegetables early on in the day. Recipes like Zucchini Bread Breakfast Pancakes and Quiche Lorraine with Zucchini Crust are healthy, delicious and a creative way to use this summer vegetable.
Sweet Potato Toast Ideas to Supercharge Your Breakfast Routine
Sheet-Pan Eggs with Spinach & Ham
Rating: Unrated
4
Christmas Breakfast Casserole
Rating: Unrated
1
Zucchini, Corn & Egg Casserole
Rating: Unrated
7

Sweet Potato, Corn & Black Bean Hash

Rating: 4.26 stars
14

Quick and easy hashes are fabulous one-pot meals for those nights when getting dinner on the table fast is a priority.

All Breakfast Recipes with Vegetables

Mozzarella, Basil & Zucchini Frittata

Rating: 4.77 stars
14
This vegetable-studded frittata recipe is one of the quickest meals you can make. Make it for breakfast, or serve for lunch or dinner with a tossed salad and a slice of olive oil-drizzled crusty baguette.
By EatingWell Test Kitchen

Creamy Scrambled Eggs with Chives

The secret to getting these scrambled eggs creamy is whisking plain kefir into the uncooked eggs. Using the French method for soft curds, the beaten eggs are cooked slowly. For the best results, use a nonstick pan.
By Carolyn A. Hodges, R.D.

Baked Eggs in Tomato Sauce with Kale

Rating: 5 stars
3
You can make these three-ingredient tomato-simmered eggs with things you probably already have on hand in your freezer and pantry. To make these baked eggs more like eggs in purgatory, look for a spicy tomato sauce and don't forget some whole-wheat bread for dipping.
By Lauren Grant

Sweet Pepper Hash Brown Baked Eggs

Rating: 4 stars
1
This hash brown and egg dish with sweet green pepper rings is easy to create and perfect for brunch or breakfast.
By Diabetic Living Magazine

Bacon & Egg Breakfast Tacos

Breakfast tacos are quintessential morning eats in Austin, but with this breakfast taco recipe you can enjoy them wherever you are. The smoky, earthy ancho chile salsa is what makes these extra-special, though for a quicker weekday breakfast, feel free to swap in your favorite store-bought salsa.
By Paula Forbes

Super Simple Sausage Skillet

Hearty, yet healthy, describes this easy-to-fix dish that's reminiscent of restaurant-style breakfast specialties.
By Diabetic Living Magazine

Pumpkin Overnight Oats

Rating: 5 stars
1
Make these easy vegan overnight oats with whatever nondairy milk you have on hand. It's a great way to use up leftover canned pumpkin--plus, you can multiply the recipe to meal-prep healthy breakfasts for the whole week.
By Sylvia Fountaine

Muffin-Tin Spinach & Mushroom Mini Quiches

Rating: 4.67 stars
3
Switch up your morning routine with these easy vegetarian mini quiches. Earthy mushrooms and spinach pair nicely with rich and creamy Gruyère cheese. Serve them on a platter with a fresh fruit salad for a simple weekend brunch.
By Liz Mervosh

Spanakopita Breakfast Sandwiches

Traditional spanakopita gets a morning twist in these tasty breakfast sandwiches. Wilted spinach and arugula add color, while a fried egg adds a boost of protein. We break the egg yolk here, but you can keep it intact if you prefer a runnier one (just be careful when you flip it!).
By Carolyn Casner

Spinach, Peanut Butter & Banana Smoothie

Rating: 5 stars
1
Peanut butter and banana is a classic combo that's even more delicious with the addition of tangy probiotic-rich kefir. Plus, this peanut butter banana smoothie helps you up your veggie servings for the day with a bit of mild-flavored spinach mixed in.
By Devon O'Brien

"Egg in a Hole" Peppers with Avocado Salsa

Rating: 4.4 stars
5
Colorful bell pepper rings stand in for bread in this healthy version of egg in a hole. Cook an egg inside the peppers and top with a vibrant avocado salsa for a cheerful breakfast.
By Abbie Gellman, M.S., RD, CDN

Spring Green Frittata

Frittatas are a versatile dish that can be served at breakfast, lunch or dinner. This easy frittata, featuring green spring vegetables accented by chopped tomatoes and parmesan cheese, can be on your plate in just 25 minutes.
By Diabetic Living Magazine

Rainbow Frittata

Rating: 4.5 stars
4
This delicious frittata is loaded with heart-healthy, omega-3 enriched eggs and a medley of colorful vegetables. Start cooking the vegetables on the stove and finish them up in the oven with the egg mixture. To serve, top with avocado slices, grape tomatoes and a touch of sriracha.
By Diabetic Living Magazine

Egg, Hash Brown & Bacon Breakfast Skillet

Rating: 5 stars
1
This breakfast skillet is reminiscent of the hashbrown bowl at Waffle House. It's filling and tastes decadent, but is still a pretty low-calorie breakfast. Be sure to use a large skillet because although it may seem too big for the amount of ingredients, you need the surface area to get your potatoes crispy (overcrowding your skillet will just steam them).
By Ivy Odom

Pumpkin Chocolate Chip Muffins

Rating: 5 stars
1
What could possibly make pumpkin muffins even better? Mini chocolate chips! Our healthy pumpkin chocolate chip muffins are made with white whole-wheat flour instead of all-purpose flour and are sweetened with just the right amount of brown sugar to make them sweet without being cloying.
By Carolyn Casner

Jason Mraz's Avocado Green Smoothie

Rating: 3.75 stars
3
To make this green smoothie recipe a meal-in-a-glass, musician Mraz adds a tablespoon of coconut oil and some sprouted flax or chia seeds.
By Jason Mraz

Vegan Freezer Breakfast Burritos

Rating: 5 stars
1
Having a stash of flavorful bean burritos in your freezer means you'll always have a satisfying plant-based meal ready for a grab-and-go breakfast on a busy morning or to take to the campsite for an easy campfire meal. Our vegan breakfast filling--made with tofu and prepared to mimic scrambled eggs--is tossed with beans, veggies and salsa for a delicious and ultra-satisfying meal.
By Carolyn Casner

Summer Skillet Vegetable & Egg Scramble

Rating: 5 stars
1
Don't toss out those almost-past-their-prime vegetables and fresh herbs. Toss them into this skillet egg scramble for a quick vegetarian meal. Nearly any vegetable will work in this easy skillet recipe, so choose your favorites or use what you have on hand.
By Jackie Newgent, RDN

Vegan Pumpkin Muffins with Chocolate Chips

These vegan pumpkin muffins are studded with chocolate chips and can be enjoyed for breakfast, dessert or snack time. Be sure to buy unseasoned pumpkin puree, not pumpkin pie filling, to make these vegan muffins.
By Carolyn Casner

Low-Carb Bacon & Broccoli Egg Burrito

Rating: 4 stars
4
Instead of wrapping up eggs in a tortilla for a classic breakfast burrito, we're wrapping up veggies and bacon in a tortilla made out of eggs. Just whip up an easy omelet and nestle your cooked veggies inside to slash the carbs in this healthy, gluten-free burrito.
By Carolyn Casner

Carrot-Apple Smoothie

This carrot and apple smoothie is creamy and has a light tropical flavor thanks to coconut milk. It's naturally sweetened from the carrots and apple, and the combination of ginger and lemon juice adds just a bit of spice and helps balance the flavor. The turmeric, fresh or dried, gives the smoothie a vibrant bright orange color.
By Liv Dansky

Muffin-Tin Omelets with Broccoli, Ham & Cheddar

Rating: 5 stars
1
Let your muffin tin help you meal-prep a week's worth of protein-rich muffin-tin eggs with the classic combo of ham, Cheddar cheese and broccoli to stash in the fridge or freezer for those extra-busy mornings.
By Adam Dolge

Pumpkin Pie Smoothie

Rating: 5 stars
2
This healthy smoothie recipe has all the flavor of a pumpkin spice latte without all the sugar. Made with real pumpkin and frozen banana, this whips into a creamy, luscious grab-&-go breakfast (or snack) in just 5 minutes.
By Lisa Valente

Pumpkin Cheesecake Overnight Oats

With pumpkin, ricotta and a little maple, this easy overnight oats recipe tastes like dessert, but it's actually good for you! Plus, it's perfect for a quick, on-the-go healthy breakfast.
By Joyce Hendley
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