17 High Protein Breakfast Ideas That Keep You Full Until Lunch

If you are hungry again an hour after breakfast, the problem is probably not your willpower. It is your plate. A high protein breakfast keeps you full longer and helps you skip the mid morning snack attack. Every slide below includes a quick recipe. Want something sweet later? Browse our dessert galleries..

A High Protein Breakfast Skillet Worth Waking Up For

There is something comforting about a big skillet of eggs coming out of the oven on a slow morning. This breakfast skillet is loaded with eggs, spinach, peppers and melted cheese, all baked inside a flaky crust. It feeds the whole family and makes a perfect high protein breakfast for weekends. Leftover slices reheat in seconds on busy weekdays..

You will need: 1 refrigerated pie crust, 8 eggs, 1/2 cup milk, 2 cups fresh spinach, 1 red bell pepper, 1 cup shredded cheddar and salt and pepper.

How to make it: Press the crust into a greased cast iron skillet. Sauté the pepper and spinach until soft and spread them over the crust. Whisk the eggs, milk, salt and pepper and pour them in. Top with cheese and bake at 375°F for 30 to 35 minutes until set and golden.

Soft and Creamy Scrambled Eggs

Most people cook scrambled eggs too hot and too fast, which leaves them dry and rubbery. Low heat and constant stirring give you soft, custardy curds that melt in your mouth. Eggs are one of the cheapest sources of high quality protein you can buy. Three eggs give you a solid start to the day, and a sprinkle of chives makes them feel special.

You will need: 3 eggs, 1 tablespoon butter, 1 tablespoon milk, a pinch of salt and chopped chives.

How to make it: Whisk the eggs, milk and salt until smooth. Melt the butter in a nonstick pan over low heat. Pour in the eggs and stir slowly with a spatula, pushing them from the edges to the center. Take them off the heat while still slightly glossy and top with chives.

Greek Yogurt Berry Bowl

A Greek yogurt bowl takes two minutes and packs far more protein than regular yogurt. Thick, tangy and creamy, it pairs perfectly with sweet berries and a crunchy topping. It is a smart high protein breakfast for anyone who hates cooking in the morning. Build it the night before in a jar and grab it on your way out the door.

You will need: 1 cup plain Greek yogurt, 1/2 cup strawberries, 1/4 cup blueberries, 2 tablespoons granola, 1 teaspoon honey and 1 tablespoon chia seeds.

How to make it: Spoon the yogurt into a bowl and smooth the top. Slice the strawberries and arrange them with the blueberries. Sprinkle with granola and chia seeds. Finish with a drizzle of honey. For more protein, stir a spoonful of nut butter into the yogurt first.

Fluffy Protein Pancakes

Pancakes do not have to mean a sugar crash. These fluffy protein pancakes use oats, eggs and Greek yogurt, so they keep you full for hours. They taste like a weekend treat but fit right into a healthy routine. Top them with banana slices and berries, and nobody at the table will guess they are good for you.

You will need: 1 cup rolled oats, 2 eggs, 1/2 cup Greek yogurt, 1 ripe banana, 1 teaspoon baking powder and a pinch of cinnamon.

How to make it: Blend all the ingredients until smooth and let the batter rest for five minutes. Heat a lightly oiled pan over medium heat. Pour in small circles and cook until bubbles form, then flip and cook one minute more. Serve with fruit and a little maple syrup.

Avocado Toast With Poached Eggs

Avocado toast became famous for a reason, but on its own it will not keep you full for long. Add two poached eggs and it turns into a balanced breakfast with protein, healthy fats and fiber. The runny yolk soaks into the toast for a rich, satisfying bite. Use hearty whole grain bread for the best base.

You will need: 2 slices whole grain bread, 1 ripe avocado, 2 eggs, 1 teaspoon vinegar, lemon juice, chili flakes and salt.

How to make it: Toast the bread. Mash the avocado with lemon juice and salt and spread it on top. Bring a pot of water to a gentle simmer with the vinegar. Crack in the eggs and cook for three minutes. Lift them out with a slotted spoon, set on the toast and sprinkle with chili flakes.

Freezer Friendly Breakfast Burritos

Breakfast burritos are a lifesaver for busy mornings. Wrap up eggs, beans, cheese and salsa in a warm tortilla, and you have a portable high protein breakfast you can eat on the go. Make a dozen on Sunday, wrap them in foil and freeze them. Two minutes in the microwave and breakfast is ready.

You will need: 8 large tortillas, 10 eggs, 1 can black beans, 1 1/2 cups shredded cheese, 1 cup salsa and 1/2 pound cooked turkey sausage.

How to make it: Scramble the eggs and set aside. Warm the beans and sausage together. Lay out the tortillas and divide the eggs, beans, sausage, cheese and salsa among them. Fold in the sides and roll tightly. Eat right away or wrap in foil and freeze for up to two months.

No Cook Overnight Oats

Overnight oats are the easiest breakfast you will ever make because they make themselves while you sleep. Oats soak in milk and yogurt until creamy, with no cooking at all. Stir in protein powder or extra Greek yogurt to boost the protein. Top with berries in the morning for a fresh, sweet finish.

You will need: 1/2 cup rolled oats, 1/2 cup milk, 1/4 cup Greek yogurt, 1 tablespoon chia seeds, 1 teaspoon maple syrup and a handful of raspberries.

How to make it: Add the oats, milk, yogurt, chia seeds and maple syrup to a jar and stir well. Cover and refrigerate overnight or for at least six hours. In the morning, give it a stir and add a splash of milk if it is too thick. Top with raspberries and enjoy cold.

Cottage Cheese Toast

Cottage cheese is having a big comeback, and for good reason. It is packed with protein, creamy and very affordable. Spread on toasted sourdough and topped with juicy tomatoes and herbs, it becomes a savory breakfast that feels fresh and filling. Prefer sweet? Top it with berries and honey instead.

You will need: 2 slices sourdough bread, 1 cup cottage cheese, 1 cup cherry tomatoes, olive oil, fresh basil, salt and black pepper.

How to make it: Toast the bread until golden. Spread a thick layer of cottage cheese on each slice. Halve the cherry tomatoes and pile them on top. Drizzle with olive oil, season with salt and pepper and finish with torn basil leaves.

Smoked Salmon Bagel

A smoked salmon bagel feels like a fancy weekend brunch, but it takes five minutes to assemble. Silky salmon, cream cheese, capers and red onion bring big flavor, while the salmon adds protein and omega 3 fats. It is the kind of high protein breakfast that makes an ordinary Tuesday feel special.

You will need: 1 whole grain bagel, 2 tablespoons cream cheese, 2 ounces smoked salmon, thin red onion slices, 1 teaspoon capers and fresh dill.

How to make it: Slice and toast the bagel. Spread both halves with cream cheese. Layer on the smoked salmon, red onion and capers. Top with a little fresh dill and a squeeze of lemon. Close it up or eat it open faced.

Grab and Go Egg Muffins

Egg muffins are like mini omelets you can make in a muffin tin. Fill them with whatever vegetables, meat and cheese you have, bake a batch and keep them in the fridge all week. They are perfect for people who skip breakfast because there is no time. Two or three make a filling high protein breakfast.

You will need: 10 eggs, 1/2 cup diced bell pepper, 1/2 cup chopped spinach, 1/2 cup diced ham, 1/2 cup shredded cheese and salt and pepper.

How to make it: Grease a 12 cup muffin tin. Divide the peppers, spinach, ham and cheese among the cups. Whisk the eggs with salt and pepper and pour over the fillings. Bake at 350°F for 18 to 22 minutes until set. Cool and store in the fridge for up to five days.

One Pan Shakshuka

Shakshuka is a North African and Middle Eastern favorite where eggs gently cook in a spiced tomato and pepper sauce. It is cozy, colorful and perfect for sharing straight from the pan. Scoop it up with crusty bread or pita. It works for breakfast, brunch or even a quick dinner.

You will need: 1 can crushed tomatoes, 1 red bell pepper, 1 onion, 2 cloves garlic, 1 teaspoon cumin, 1 teaspoon paprika, 5 eggs and fresh parsley.

How to make it: Sauté the onion, pepper and garlic in olive oil until soft. Stir in the cumin, paprika and tomatoes and simmer for 10 minutes. Make small wells in the sauce and crack an egg into each. Cover and cook for 6 to 8 minutes until the whites are set. Top with parsley.

Homemade Turkey Breakfast Sausage

Store bought sausage can be loaded with salt and fillers. Homemade turkey sausage is leaner, full of flavor and surprisingly easy to make. Sage, thyme and a pinch of maple give it that classic diner taste. Pair a couple of links or patties with eggs for a hearty plate that keeps you going all morning.

You will need: 1 pound ground turkey, 1 teaspoon dried sage, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, 1 tablespoon maple syrup and 3/4 teaspoon salt.

How to make it: Mix all of the ingredients gently with your hands. Shape into small patties or links. Cook in a lightly oiled skillet over medium heat for 4 to 5 minutes per side until browned and cooked through. Freeze extras and reheat as needed.

Spinach and Feta Omelet

A good omelet is a quick, protein rich breakfast you can fill with almost anything. Spinach and feta are a classic pair, salty, fresh and creamy all at once. The trick is a hot pan and a gentle hand, so the eggs stay soft and tender. Fold it over, slide it onto a plate and breakfast is ready in five minutes.

You will need: 3 eggs, 1 handful baby spinach, 2 tablespoons crumbled feta, 1 teaspoon butter, salt and pepper.

How to make it: Whisk the eggs with salt and pepper. Melt the butter in a nonstick pan over medium heat and add the spinach until wilted. Pour in the eggs and tilt the pan so they spread evenly. When almost set, sprinkle feta over one half, fold and slide onto a plate.

Peanut Butter Banana Toast

Sometimes the best breakfast is the simplest. Whole grain toast with peanut butter and banana gives you protein, fiber and natural sweetness in one easy bite. It is a favorite of runners and gym goers before a workout. Add a sprinkle of hemp seeds or a drizzle of honey for an extra boost.

You will need: 2 slices whole grain bread, 2 tablespoons natural peanut butter, 1 banana, 1 teaspoon hemp seeds and a drizzle of honey.

How to make it: Toast the bread until crisp. Spread each slice with peanut butter. Slice the banana and arrange the rounds on top. Sprinkle with hemp seeds and drizzle with a little honey. Eat right away while the toast is warm.

Warm Breakfast Quinoa Bowl

Quinoa is not just for dinner. Cooked in milk with a little cinnamon, it turns into a creamy, nutty breakfast bowl that rivals oatmeal. Quinoa contains all nine essential amino acids, which is rare for a plant food. Top it with berries, yogurt and nuts for a bowl that keeps you full through a busy morning.

You will need: 1/2 cup quinoa, 1 cup milk, 1/2 teaspoon cinnamon, 1 tablespoon maple syrup, 1/4 cup Greek yogurt and mixed berries.

How to make it: Rinse the quinoa well. Simmer it with the milk and cinnamon for 15 minutes until the liquid is absorbed. Stir in the maple syrup. Spoon into a bowl, top with yogurt and berries and add a handful of chopped nuts for crunch.

Better Than Drive Thru Breakfast Sandwich

The drive thru breakfast sandwich is tempting, but the homemade version is fresher, cheaper and much better. A fried egg, melty cheese and lean ham on a toasted English muffin come together in minutes. Make a few at once and freeze them for easy weekday mornings. Your wallet will thank you.

You will need: 2 English muffins, 2 eggs, 2 slices cheddar cheese, 2 slices lean ham and 1 teaspoon butter.

How to make it: Toast the English muffins. Fry the eggs in butter until the whites are set, breaking the yolks if you like. Warm the ham in the same pan. Layer the ham, egg and cheese on the muffins and close them up. Wrap and freeze extras for up to one month.

Plant Powered Tofu Scramble

Tofu scramble is a delicious option for anyone who skips eggs. Crumbled firm tofu cooks up soft and fluffy, and a pinch of turmeric gives it that sunny yellow color. It is packed with plant protein and soaks up any flavor you add. Serve it with toast, potatoes or avocado for a hearty plant based breakfast.

You will need: 1 block firm tofu, 1/2 teaspoon turmeric, 1/2 teaspoon garlic powder, 1 cup spinach, 1 tablespoon olive oil and salt and pepper.

How to make it: Drain the tofu and crumble it with your hands. Heat the oil in a pan and add the tofu, turmeric, garlic powder, salt and pepper. Cook for five minutes, stirring often. Add the spinach and cook until wilted. Serve warm with toast.