Breakfast Food & Drink

Weekday Breakfasts: 5 Quick and Healthy Breakfast Ideas

June 13, 2017

I’m always looking for breakfast inpiration, especially quick and healthy options. I kind of got stuck in a bit of a breakfast rut, eating a bowl of cereal each morning before work because that was all I had time for. The past month or so, I’ve been really trying to ditch the cereal and eat more filling, healthy, nutritious food.

It’s definitely working, as I’m no longer snacking endlessly at my desk everyday, I’ve lost a few lbs and I have more energy at work to get me through till lunchtime.

Although I tend to go for more savory breakfasts, I’ve included a few sweet ones, as it’s always nice to change it up a bit!


Egg, Avocado & Smoked Salmon Muffin


1 English Muffin

1 Egg

1 slice of Smoked Salmon

1/2 Avocado, mashed

Pinch of Salt & Pepper

Pinch of Garlic Powder

Cut the muffin in half and toast in the toaster. In a bowl, mash up half an avocado with a little salt and pepper and a tiny pinch of garlic powder.

Fry the egg (or you can poach it if you have the time). Once the muffin has cooked, place the smoked salmon, layer with the egg and spread the mashed avocado on the other half of the muffin.

It’s also great just on a slice of toast too! Just layer the avocado, smoked salmon and egg and enjoy!

This is one of my favourites if I’m running late, as I can just wrap it up in tinfoil and eat it when I get to work. You can also swap out the smoked salmon for 2 rashers of bacon or ham for a cheaper option.

Egg & Quinoa Muffins with Ham & Cheese

Β 2 cups Cooked Quinoa (around 3/4 cup uncooked)

4 Eggs

1 cup Courgette, grated

1 cup Cheddar Cheese, grated

1/2 cup Ham, roughly chopped

1/4 cup Parsley, finely chopped

2 tbsp Parmesan, grated

1 Red Onion, finely chopped

1 small Garlic clove, finely chopped

Salt & Pepper, to taste

Preheat the oven to 180Β°c/350Β°f. Mix all the ingredients together in a bowl. Oil a large muffin tin and spoon the mixture to the top of each tin. Bake in the oven for 25-30 minutes or until a fork comes out clean. Leave to cool.

I love that you can bake these on a Sunday and eat them throughout the week. Just pop them in an airtight container in the fridge. You can also freeze them and reheat in the microwave for a minute or so. Also, the ingredients are pretty easy to swap if you don’t fancy ham and cheese. Just use whatever you have.

*Recipe adapted from Iowa Girl Eats

Ham & Cheese Quinoa Muffins



Tropical Breakfast Smoothie






Tropical Breakfast Smoothie


1/2 banana, chopped

1 tbsp frozen mango chunks

1 tbsp frozen pineapple chunks

2 tbsp porridge oats

Β½ tbsp maple syrup

350 ml coconut milk

Β½ tsp flax seeds

ΒΌ tsp turmeric powder

Blitz all the ingredients together in a blender then drink! If it’s a little thick, blend in some more coconut milk to make it to your preferred consistency!

I love this smoothie! Sometimes i’ll also add in a little sprinkle of flaxseeds, but they don’t blend in so well if you’ve got a cheaper blender like mine, so it can taste a little gritty. I’m ok with that though haha.

Stuffed Breakfast Mushrooms


1 Portobello Mushroom

1 Chipolata Sausage, skin removed and minced

1 slice Back Bacon, sliced into 4 long strips

2 cherry tomatoes, quartered

A small chunk of Cheese, e.g. Stilton or Cheddar

Salt & Pepper to taste

Preheat the oven to 200Β°c/390Β°f. Remove the stalk from the mushroom and crumble over the cheese. Fill the mushroom with the sausagemeat till full, then crisscross with the bacon slices. Fill the gaps with the cherry tomatoes then cover with foil and bake for 15 minutes. Remove the foil and bake for another 10 minutes until golden on top!

These take a little longer to make, but they’re worth the extra effort. You could always prepare them the night before and just pop them in the oven while you’re getting ready, then they should be done by the time you’re dressed and ready to go!

I love them with a little fried egg and spinach on the side too – if you’ve got time!

Stuffed Breakfast Mushrooms



Blueberry French Toast


French Toast with Blueberry Sauce


1 slice of bread

1 egg

1 tbsp milk

2 tbsp frozen blueberries

1 tsp water

1tsp sugar

splash of lemon juice

Start by mixing the egg with the milk on a plate, then leave the bread to soak up the egg mix. Flip over to evenly coat it. To make the compote, in a saucepan heat the blueberries, water, sugar and lemon juice for around 5 minutes until the blueberries have burst and become sauce like.

Heat some coconut oil (or oil of your choice), in a pan and add the soaked bread. Cook on each side for around 2 minutes then serve with the blueberry compote and some icing sugar if needed.

Most of these recipes are super quick, and the ones that are longer can be done while you’re getting ready in the morning. I’m all about multi-tasking when possible if it saves me eating cereal each morning. And a few of them can even be made at home and then eaten on the go or taken to work with you.

What are your go-to breakfast options as I’m always looking for more inspiration. I really want to try some breakfast burritos and quick pancake stacks next.






  • Reply
    Gemma Evans
    June 15, 2017 at 9:15 pm

    I’m a massive fan of savoury muffins and I find they keep my full up for ages too β€” which reminds me I have a recipe to post! I keep eating apple with peanut butter every morning. Delicious as it is, eating the same thing every morning gets boring after a while. Love the sound of the tropical breakfast smoothie.

    • Reply
      June 16, 2017 at 7:05 am

      Ooh, apple and peanut butter sounds amazing! Yea, I really stuggle to eat the same thing everyday. And I also find that I feel hungrier as the week goes on, probably because I’m so bored of it haha! I can’t wait to see your post!
      xo April

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