Breakfast Recipes
Welcome to our collection of clean-eating breakfast recipes, designed to help you start each day feeling energized and focused. A balanced breakfast provides your body with the nutrients it needs to support metabolism, stabilize blood sugar, and sustain energy levels throughout the morning. These recipes emphasize whole, nutrient-dense ingredients to help keep you full, satisfied, and aligned with your clean-eating goals—whether you’re heading into a busy workday, training session, or enjoying a slower morning at home.
What’s For Breakfast?
Breakfast isn’t just the first meal of the day; it’s your chance to fuel your body, energize your mind, and set the tone for a strong, focused day ahead.
Protein Power Breakfast
Ingredients
  • 2 Tbsp. olive oil
  • 1 sweet potato, peeled & cubed in ¼” pieces
  • 1/4 red onion, diced into ½ “ pieces
  • 1 clove garlic
  • ¼ tsp ground cumin
  • Pink Salt and pepper, to taste
  • 4 Eggs (make 2 eggs per serving. Save half the hash for the following day.)

Directions:
In a sauté pan over medium-high heat, add olive oil. When it's heated, add sweet potatoes and spread them out as much as possible to allow the potatoes to rest in the pan in 1 layer. Cook for about 5 minutes or until potatoes start to brown.

Toss potatoes until all sides of potatoes are browned. (about 3-5 min) While potatoes are cooking, in a separate pan, cook 2-4 eggs to your liking.

Add onions, garlic, cumin, and season with salt and pepper. Allow everything to sit in the heat of the pan for a minute or 2. Once the eggs are done, add them over the top of the skillet or on the side.
Enjoy!
Veggie Scramble
Ingredients
​** 1 serving
  • 1/2 Tbsp. coconut oil
  • 1/2 cup broccoli, chopped
  • 1/2 cup onion, diced
  • 1/3 green pepper, diced
  • 2 Eggs 1/2 tomato, diced,
  • 1/4 Avocado, sliced, for garnish

Directions
Heat coconut oil in a sauté pan over medium heat. Sauté the vegetables for 3-4 minutes or until tender. In a small bowl, whisk eggs.
Pour the eggs over the vegetables and stir. Stir frequently and scramble them in with the veggies. Season with salt and pepper, top with tomato and avocado. Enjoy!
Vanilla Protein Pumpkin Pancakes
Ingredients
** 1 serving
  • ½ cup egg whites (need about 4 eggs)
  • ½ cup pure pumpkin
  • 1 scoop vanilla protein powder
  • Cinnamon, to taste
  • 1/4 cup blueberries
  • 1 tbsp maple syrup

Directions
Blend ingredients and cook in a skillet.
Prosciutto Veggie Egg Muffins
(6 Servings, serving size = 2 muffins (makes 12 muffins))
Keep it in the refrigerator on hand for breakfast in a hurry. (Inspired by NomNomPaleo.com)
Ingredients

  • 4 TB coconut oil
  • ½ medium onion, finely diced
  • 3 cloves of garlic, minced
  • ½ lb. cremini mushrooms, thinly sliced
  • ½ lb. frozen spinach, thawed & squeezed dry
  • 8 large eggs
  • ¼ cup coconut milk
  • 2TB coconut flour
  • 1 cup of cherry tomatoes, halved
  • 5 ounces of Prosciutto di Parma
  • Himalayan Pink Salt & Fresh Ground Pepper
  • 12 cup muffin tin

Directions
Preheat oven to 375°F. Heat the coconut oil over medium heat in a large cast-iron skillet and sauté the onion until soft and translucent. Add garlic and mushrooms and cook until the mushrooms' moisture evaporates.

Season with salt and pepper and spoon into a plate to cool to room temperature.

In a large bowl, beat the eggs with coconut milk, coconut flour, salt, and pepper until combined. Then, add the sautéed mushrooms and spinach and stir to combine.

Brush the remainder of melted coconut oil onto a muffin tin and line each cup with prosciutto, covering the bottom and sides.

Spoon the egg mixture into the prosciutto cups and top with halved cherry tomatoes. Bake in the oven for 20 minutes- rotating the tray at the halfway point. Let muffins cool in the pan for a few minutes. Enjoy!!
Overnight Almond Quinoa Parfait
 **2 Servings
Ingredients
  • 1 cup almond milk
  • 1/2 cup cooked quinoa
  • 1/2 cup almond pulp (or almond flour or finely ground almonds)
  • 4 TB chia seeds
  • 2 TB maple syrup
  • 1/4 tsp. almond extract
  • 1/4 tsp. vanilla extract
  • Stevia, to taste (optional)
  • Chopped almonds, to garnish (optional)
 
Directions
Divide all ingredients between 2 mason jars. Stir until incorporated. Place in the refrigerator and let it sit overnight.
Remove and garnish with chopped almonds. Enjoy! (Save the second serving for another day)
Nutty Berry Overnight Oats 
**1 serving
  • 1/4 cup oat groats, rinsed (soaked for at least 4 hours)
  • 1/4 cup steel-cut oats
  • 1 TB unsweetened shredded coconut
  • 1 TB chia seeds
  • 1 TB chopped nuts (I used almonds)
  • 1/3 cup blueberries or berries of choice
  • 1/2 -1 cup almond milk
  • 1 tsp. ground vanilla beans (optional)

Directions
Mix all of the ingredients in a mason jar the night before. Store in the fridge overnight. Just pull out and eat in the morning. SO easy!