More Healthy Breakfast Recipes For Weight Loss

We’ve already provided a few healthy breakfast recipes that promote fast weight loss, but because you can never vary your diet enough, here’s a few more to help you on your health and fitness journey:

Smoked Salmon Toast

From Women’s Health

Ingredients

1 slice whole-wheat bread, toasted

1 1/2 Tbsp cream cheese

2 oz smoked salmon

1 thick slice red onion

1 Tbsp chives

Directions

Spread cream cheese on toast, and top with salmon, onion, and chives.

Broccoli & Feta Omelet With Toast

From Health

Ingredients

Cooking spray

1 cup chopped broccoli

2 large eggs, beaten

2 tablespoons feta cheese, crumbled

1/4 teaspoon dried dill

2 slices rye bread, toasted

Directions

Heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add broccoli, and cook 3 minutes. Combine egg, feta, and dill in a small bowl. Add egg mixture to pan. Cook 3 to 4 minutes; flip omelet and cook 2 minutes or until cooked through. Serve with toast.

Buttermilk Oatcakes With Raspberry Compote

From Eating Well

Ingredients

Oatcakes

2 cups well-shaken buttermilk or plain kefir

1 large egg

1 1/2 cups old-fashioned rolled oats

1/2 cup whole-wheat flour

1 tablespoon sugar

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

Raspberry Compote

2 cups raspberries, fresh or frozen (thawed)

2 tablespoons maple syrup, or to taste

1 teaspoon ground cinnamon

Directions

To prepare oatcakes: Whisk buttermilk (or kefir) and egg in a medium bowl. Combine oats, flour, sugar, baking soda, 1/2 teaspoon cinnamon and salt in another medium bowl. Stir the dry mixture into the wet mixture and let stand for 15 minutes. The mixture will bubble slightly as it sits.

To prepare compote: Meanwhile, place raspberries, maple syrup and 1 teaspoon cinnamon in a small heavy saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the berries are mostly broken down, 3 to 5 minutes. Remove from heat and cover to keep warm.

Coat a griddle or large nonstick skillet with cooking spray; heat over medium heat. Using 1/4 cup of batter for each, cook 3 oatcakes at a time until bubbles dot the surface, 2 to 3 minutes. Flip and continue cooking until browned, 1 to 2 minutes more, reducing heat if necessary to prevent overbrowning.

Serve the oatcakes with the compote.

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