The time amount between breakfasts to lunch is way too long. Due to that everybody tries to eat a little heavy breakfast which is full of protein and fiber also, as that they don’t feel that way. If anyone want to feel energized and full for this longer, so you should require a nutritious breakfast with a lot of protein. Mostly doctor recommended that you eat at least 20 to 25 g of high protein for the meal, every person has different requirement of protein, that’s way their amount might vary from person to person.
Here’s a list of delicious, healthy high protein breakfasts that all pack at least 20 grams of protein, so you can say good-bye to that hungry feeling.
Cottage Cheese with Fruit and Toast
Protein: 22.7 grams
- 6 ounces low fat cottage cheese
- Ten fresh cherries
- One slice whole-grain bread
- ½ tbsp. cashew butter
Easy Kale Feta Egg Toast
Total Protein: 33.3 grams
- Two slices sourdough bread
- Three tsp. Olive oil divided
- 3 cups chopped kale, stems removed
- One tsp. Minced garlic
- 1/8 tsp. salt
- 1/8 tsp. pepper
- 1/8 tsp. red pepper flakes
- Two large eggs
- 2 ounces feta cheese, crumbled
Toast bread in a toaster and set aside. In a large medium pan heat the two tsp. Olive oil over medium heat. Add kale, stir to coat and cook, occasionally stirring, until the kale begins to soften about 5 minutes. Pour all remaining ingredients except eggs and feta cheese. Stir and cook one more minute. Remove from the heat and pour the feta cheese, and then cover it for warm. Now heat the remaining olive oil in the pan and pour crack eggs and sprinkle with an extra salt and pepper. Cooked for additional one minute or until whites are nearly set. Cover the pan, remove from the heat and set aside pan till, until eggs are set, for about 3 minutes. Place half of the kale on top of the toast then top the fried egg. Serve immediately. Enjoy!
Read About: Some Delicious Breakfast Drinks Recipes
Poached Eggs with Tomato, Swiss Chard, and Chickpeas
Total Protein: 20.1 grams
Total Calories: 339
- One tablespoon olive oil
- Four cloves garlic, minced
- One white onion diced
- 1/2 cup chickpeas drained
- One can dice tomatoes
- One teaspoon cumin
- 1 1/2 teaspoons cinnamon
- Two teaspoons paprika
- 1/2 tablespoon red pepper flakes
- 2 cups Swiss or red chard, chopped
- Fresh basil, for garnish
Preheat oven to 400 degrees F. in an oven proof skillet heats the oil over medium heat. Pour onion and garlic and cook for about 5 minutes. Add chickpeas and cook for additional 3 to 4 minutes. Add diced tomatoes, cumin, cinnamon, paprika, red pepper flakes and bring to boil. Reduce the heat and simmer for 10 min. Add Swiss chard and sauté down for the additional minute.
Now make six small wells in the mixture and add eggs to the skillet slowly. Transfer the skillet to the oven and bake for 15 to 20 minutes or until whites are set. Remove from oven, sprinkle with basil, serve and enjoy.
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