Eating a hearty breakfast is a great way to set yourself up for an energizing day of work or play. But if you always have the same old cereal or protein shake, you may be getting sick of your first meal of the day. That’s a true shame, if you ask us, since there are dozens of delicious and nourishing breakfast recipes out there for you to try!

Need some new ideas? Don’t worry, we’ve got you covered. Whether you’re into sweet, savory, veggie or protein-packed, mix up your mornings with these new breakfast recipes:

Recipe from Cookie and Kate

This easy breakfast quesadilla recipe is so delicious! Serve these protein-packed quesadillas stuffed with scrambled eggs, beans and herbs for breakfast, brunch or dinner.

Ingredients

2 eggs

Hot sauce

Pinch of salt

⅓ cup cooked pinto beans or black beans, rinsed and drained

2 tsp butter

1 tbsp green onion, chopped

1 tbsp cilantro, finely chopped

1 tbsp pickled jalapeño, chopped (optional)

1 medium whole grain tortilla

½ cup sharp cheddar cheese, grated

Salsa or additional hot sauce, for serving

Directions

1. In a bowl, whisk the eggs with the hot sauce and salt until they are well blended. Add the beans and set aside.
2. Melt butter in a medium-sized skillet over medium heat. Pour in the egg mixture and cook, stirring often, until the eggs are just set, about 1 to 3 minutes. Transfer the mixture to a bowl to pause the cooking process. Stir in the green onion, cilantro and jalapeño.
3. In a separate, large skillet, warm the tortilla over medium heat, flipping occasionally. Once the pan and tortilla are warm, sprinkle one-half of the cheese over one-half of the tortilla. Top the cheese with scrambled eggs, then top the scrambled eggs with the remaining cheese.
4. Press the empty tortilla halve over the toppings. Let the quesadilla cook until golden and crispy on the bottom, about 1 to 2 minutes, reducing the heat if necessary to prevent burning the tortilla. Flip it and cook until the second side is golden and crispy.
5. Immediately remove the skillet from the heat and transfer the quesadilla to a cutting board.
6. Slice each quesadilla into 2 with a sharp knife. Serve immediately, with your favorite salsa and/or hot sauce on the side.

Notes

Make it dairy free: Use olive oil instead of butter and omit the cheese

Make it gluten free: Use gluten-free flour or corn tortillas

Recipe from Making Thyme for Health

Made with whole grain oats, these breakfast cookies are packed with flavors of a classic Morning Glory muffin! Dairy-free, gluten-free, soy-free, vegan, and vegetarian-friendly.

Ingredients

1 and ¼ cup oat flour

1 cup quick cooking oats

1 tsp baking powder

1 tsp ground cinnamon

½ tsp ground ginger

½ tsp fine sea salt

1 cup shredded carrot

1 cup walnuts or pecans, chopped

½ cup unsweetened shredded coconut

¼ cup golden raisins (optional)

⅓ cup pure maple syrup

⅓ cup unrefined melted coconut oil

⅓ cup applesauce

Directions

1. Preheat the oven to 375°F then line a baking sheet with parchment paper or a silicon mat.
2. In a large bowl, combine oat flour, oats, baking powder, cinnamon, ginger and salt. Whisk together until combined. Add the shredded carrot, nuts, and raisins then set aside.
3. In a large measuring cup or small bowl, combine the maple syrup, applesauce and melted coconut oil. Stir together, then pour the wet mixture into the bowl with the dry. Fold everything together until all of the dry ingredients are incorporated.
4. Scoop out about 1/4 cup of the mixture at a time and shape into discs about 1/2-inch thick. Arrange them on the baking sheet an inch apart. Bake for 15 to 17 minutes, until light golden brown.
5. Allow to cool before serving, and enjoy! Makes 11 cookies.

Recipe from The Last Food Blog

A jam-packed breakfast skillet with veggies, crispy potatoes, and eggs. You can make this gluten-free and vegetarian recipe vegan-friendly by omitting the eggs.

Ingredients

450 g potatoes, scrubbed, skin on and cut into 2cm cubes

3 tbsp olive oil, divided

½ tsp sea salt, divided

½ tsp cracked black pepper, divided

1 small onion, thinly sliced

1 medium green bell pepper, thinly sliced

1 medium red bell pepper, thinly sliced

3 large portobello mushrooms, sliced

1 tsp dried oregano

2 cloves of garlic, minced

1/4 tsp dried red chilli flakes (optional)

90 g spinach

4 large eggs

2 tbsp freshly squeezed lemon juice

For serving:

A small handful fresh flat leaf parsley, chopped

2 spring onions, chopped

Lemon wedges

Dried red chilli flakes

Directions

1. Preheat the oven to 400°F.
2. Place the potatoes on a baking tray, drizzled with 2 tablespoons of oil and 1/4 teaspoon each of salt and black pepper. Toss well then bake in the oven for 30 minutes, turning the potatoes halfway through cooking.
3. While the potatoes are roasting, cook up the veggies. Heat the remaining oil in a skillet, add the onion and cook over a medium heat until soft, about 10 minutes.
4. Add the peppers and cook for 5 minutes. Once the peppers are a little soft add the mushrooms, garlic, oregano, salt, pepper and chilli flakes. Cook for another 5 minutes.
5. Add the spinach, then lemon juice and stir well.
6. Once the potatoes are cooked transfer them to the skillet and stir well. Check the seasoning now and add more if necessary.
7. Make 4 little wells in the skillet, break one egg into each well. Place a lid over the skillet, to cook your eggs faster. Once the eggs are cooked to your own liking, turn off the heat.
8. Sprinkle over parsley and chopped spring onion and serve. Serve with lemon wedges and more red chilli flakes (optional).

If breakfast doesn’t excite you, it’s time to shake things up! Try one of these new breakfast ideas to spark your creativity and please your palette. We guarantee you’ll be looking forward to your morning meal when you try one of these new recipes. What’s your favorite morning meal that puts a pep in your step? Let us know in the comments below!