Reading any food blog makes it seem like the writer eats amazing, how-did-they-come-up-with-that meals all day long. Easy or intricate, it’s hard not to lick the screen thanks to the food porn, and the recipes make us wish we were besties and could come over to taste test their creations.
Yet most recipe bloggers don’t post everything they whip up in the kitchen. There might be an Instagram of some of their other meals, but even then you’re left wondering how to recreate those dishes yourself.
So we went to some of the top food bloggers and asked them to share their go-to breakfasts—the ones they’ve never written about on their sites, perhaps because they’re so quick and easy, it didn’t even strike them to post the recipe. But they’re so delicious, you’ll wonder what other goodies they’re not sharing!
I love this breakfast because it feels both healthy and indulgent. I get in a ton of local greens and love the flavors of a runny yolk and spicy yogurt. Sauté 2 cups Swiss chard and spinach in olive oil until wilted. Crack 2 eggs in the middle of the greens and cook until the whites are set. Serve with Greek yogurt, sriracha, and cracked pepper. – Nikki Rappaport, Cupcakes for Breakfast
This is unlike other banana and fruit-based smoothies because it isn't super sweet. The avocado makes it creamy, and all the other seeds and nuts provide healthy fats that leave you feeling satisfied. Purée 1 cup non-dairy milk, 3 raw walnuts, 1 tablespoon chia seeds, 1 tablespoon cashew or almond butter, 1/4 avocado, a splash of vanilla extract, 1 or 2 pitted dates, and about 1 cup of frozen organic berries in a blender. You’re done! For a thicker consistency, add 1 tablespoon of coconut flour. – Renee Hunt, Soul Beet
I love this because it's quick and easy to make, and is full of fiber, protein, and healthy fats. It keeps you full all morning long and tastes great. Place 1/2 cup rolled oats, 3/4 cup milk, and 1/2 cup chopped fruit (like pears or apples) in a bowl. Microwave for 2 1/2 minutes. Top with 1 tablespoon peanut butter and sprinkle with a handful of pumpkin seeds and a few chocolate chips. – Lindsay Livingston, R.D., The Lean Green Bean
This omelet is one of my favorite breakfasts, and I eat it about four times a week. It is a quick, easy, and healthy meal that satisfies my hunger for hours. Melt 1 teaspoon butter over medium heat. Add 2 sliced mushrooms and cook until softened. Add 1 cup baby spinach and once it wilts, add 3 egg whites and 1 ounce Havarti cheese. Scrape the mixture toward the center of the pan as the eggs start to cook, and when there’s hardly any liquid left, cover the pan for 60 seconds. Remove the cover, fold the eggs in half, and press down to release any liquid. Flip the omelet over, press down again, and you’re ready to eat. – Carrie Farias, Carrie’s Experimental Kitchen
My go-to morning avocado toast recipe is simple. Take 1 slice Udi's millet-chia bread and top with half an avocado mashed with a fork, a splash of lemon juice, chili flakes, coarse sea salt, and olive oil. Lately I've been sprinkling hemp seeds on top for a little extra fiber. – Phoebe Lapine, Feed Me Phoebe
My no-brainer breakfast is a mixture of oats, chia seeds, and natural sweeteners: Mix 2 tablespoons chia seeds, 1/3 cup dry rolled oats, a dash of cinnamon, a drizzle of maple syrup, and 1 cup almond milk together. Place in the fridge overnight. In the morning, give it a stir and add your favorite fruit. It's easy to transport and so deliciously healthy. – Gena Hamshaw, Choosing Raw
This breakfast is super easy and great way to add veggies to your day. The combo is so perfect, I’ve been known to make this for dinner. In a nonstick frying pan, toast up a slice of sourdough bread on both sides. Sprinkle a little olive oil on the top and set it aside. Slice chicken sausage and sauté for a minute. Crack egg whites into the pan and top with baby spinach. Sprinkle with a little salt and flip it all. Cook for another minute until the spinach is a bit crispy, and enjoy warm with your toast. – Diana Santos, So Small So Strong
Who doesn’t love nut butter and bananas? This protein-packed breakfast is easy and full of flavor. Spread 1 slice Ezekiel toast with 1 heaping tablespoon almond butter. Top with half a thinly sliced banana, sprinkle with chia and/or hemp seeds, and drizzle with a little raw honey. – Serena Wolf, Domesticate Me
Oatmeal is a go-to breakfast in my home because it’s quick, healthy, filling, and incredibly versatile. Bring 1 3/4 cups water to boil and then stir in 1 cup oats and cook until creamy. Turn off the heat and stir in 1/3 cup milk. Top off with frozen fruit like blueberries, strawberries, or mangos. The combination of hot and cold provides a great morning boost. A sprinkle of brown sugar and some sliced almonds, and breakfast is served. – Kelly Senyei, Just a Taste
I make this once a week usually because it’s fast, easy, and healthy. The protein from the egg and the fiber from the naan will keep you full and satisfied until lunch time. Toast 1 piece whole-wheat naan. Spread with smashed avocado, top with a fried egg, sprinkle with red pepper flakes, and squeeze some fresh lemon juice on top. – Teodora Nicolae, Caviar and Catwalks
I love this recipe because it takes less than five minutes to make and is both nutritious and filling. Whisk 2 eggs, a little milk, salt, and pepper in a microwave-safe bowl. Add your favorite omelet ingredients like bacon, bell peppers, mushroom, and shredded cheese. Cover the bowl lightly with a paper towel, and cook in the microwave for about 1 to 2 minutes until the egg is fully cooked. – Jennifer Lee, Kirbie's Cravings
I like fresh chopped pineapple in the morning because it is packed with vitamin C and fiber, plus it’s sweet and very hydrating. What else could you want in the morning? Slice cubes of pineapple into a cereal bowl, drizzle with some pure maple syrup, and top with added chopped nuts, such as Brazil nuts. Add a pinch of cayenne pepper for a nice spicy kick. – Kathy Patalsky, Healthy Happy Life
I can make this in a minute, and it’s full of fiber for a happy and full belly. Using a fork, poke a couple holes into a sweet potato. Rub a bit of oil on the skin, and bake it in the oven at 375 degrees for 45 minutes. I’d recommend making a few of these so you can store in the fridge and use throughout the week by reheating in the microwave or toaster oven. Once it’s ready, drizzle with tahini and cinnamon. For added sweetness, top with maple syrup. – Jenné Claiborne, Sweet Potato Soul