Diabetic Egg Breakfast Recipes

Find healthy, delicious diabetic egg breakfast recipes, from the food and nutrition experts at EatingWell.

Staff Picks

Avocado-Egg Toast

Rating: 5 stars 8
Try it once and we think you'll agree: Topping avocado toast with an egg is a near-perfect breakfast.
By Ellen Davis

Mediterranean Breakfast Sandwiches

Rating: 5 stars 3
This veggie-packed breakfast sandwich delivers a healthy serving of protein plus fresh vegetables on low-carbohydrate sandwich bread.
By Diabetic Living Magazine

Spinach & Egg Scramble with Raspberries

Rating: 4 stars 1
This quick egg scramble with hearty bread is one of the best breakfasts for weight loss. It combines weight-loss power foods, eggs and raspberries, with filling whole-grain toast and nutrient-packed spinach. The protein and fiber help fill you up and the whole meal clocks in at just under 300 calories.
By Robin Bashinsky

Two-Ingredient Banana Pancakes

Rating: 4.5 stars 5
These delicious and unbelievably simple pancakes are best enjoyed right after cooking. With just eggs and a banana, you can have healthy grain-free pancakes with no added sugar. Serve with maple syrup and yogurt or ricotta cheese to add in some protein.
By Carolyn Casner

Breakfast Tostada

This easy and satisfying Mexican-inspired breakfast recipe brings lots of flavor to your plate. Using a mix of fresh and store-bought ingredients, breakfast is on the table in 20 minutes.
By Mila Clarke Buckley

Lemon-Blueberry Yogurt Toast

Rating: 5 stars 1
Here's the latest and greatest addition to your morning breakfast ritual. (Thank you, TikTok!) The yogurt mixed with the egg becomes custard-y—almost like a cheese Danish—when baked, and the protein from both will give you an energy boost to tackle your day.
By Marianne Williams

Ham and Broccoli Breakfast Casserole

Rating: 4.5 stars 5
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

Tomato-Parmesan Mini Quiches

Rating: 4 stars 5
These individual mini quiches are a fun take on a traditional quiche. Leftovers can be refrigerated or frozen for an easy breakfast later in the week.
By Diabetic Living Magazine

Parmesan Cloud Eggs

Rating: 5 stars 10
These light and fluffy eggs are loaded with Parmesan and scallions for tons of flavor, plus there's a luscious runny yolk on top. And don't worry, this impressive brunch recipe is easy enough for anyone to master.
By Carolyn Casner

Southwest Breakfast Quesadilla

Pico de gallo and cheesy eggs make this quick breakfast flavorful and satisfying.
By Diabetic Living Magazine

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

Breakfast Beans with Microwave-Poached Egg

In Costa Rica, this popular breakfast bean dish is called gallo pinto, which means spotted rooster, referring to the dark beans amid the pale rice. We call for cooked barley here, but you can use whatever leftover cooked grain you may have on hand.
By Patsy Jamieson
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Inspiration and Ideas

Breakfast Salad with Egg & Salsa Verde Vinaigrette
Rating: Unrated 1
Salad for breakfast? Don't knock it until you've tried it. We love how this meal gives you 3 whole cups of vegetables to start your day.
Southwestern Waffle
Rating: Unrated 1
This open-faced egg sandwich has a bit of southwestern flair with avocado and fresh salsa. And while you'd normally expect it served on toast or an English muffin, we've switched things up by serving it on a whole-grain waffle.
Yeast Pancakes

Using yeast as the leavening agent in these pancakes, as opposed to baking powder or baking soda, creates a delightfully tangy flavor that sets the stage for sweet or savory toppings. We like these yeast pancakes topped with a simple cherry sauce made by simmering 2 cups pitted cherries, 1/4 cup sugar and 1 tablespoon lemon juice in a small saucepan until the cherries are broken down and the sauce is thick, about 20 minutes.