Nutrition Month: 7 Easy Breakfast Recipes To Start Your Day With Energy

Bite Me More | March 6th, 2018

We’ve pulled together easy and energizing breakfast recipes to get your day started right.

Almond Bran Breakfast Cookies

No time for breakfast? Grab Bite Me More’s easy, healthy and satisfying Almond Bran Breakfast Cookies, a tasty combo of oats, bran, almonds and cranberries that’s guaranteed to power you all morning long.


1 cup All-Bran Buds
1 cup old fashioned oats
1 cup almond flour (ground almonds)
1 tsp ground cinnamon
½ tsp baking soda
½ tsp kosher salt
1 cup unsweetened applesauce
½ cup almond butter
1/3 cup honey
3/4 cup coarsely chopped toasted almonds
3/4 cup dried cranberries
3/4 cup semi sweet chocolate chips


1) Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

2) In a large bowl, combine All-Bran buds, oats, almond flour, cinnamon, baking soda and salt. In a separate medium bowl, whisk together applesauce, almond butter and honey. Pour into oat mixture and stir in chopped almonds, dried cranberries and semi sweet chocolate. Mix until ingredients are well combined into a dough.

3) Drop a 1/4 cup of dough onto prepared baking sheet. Bake for 12-14 minutes, until edges are golden.

Makes 16 breakfast cookies

Blueberry Banana Breakfast Smoothie

Looking for the perfect breakfast blend? This protein and fruit-packed Blueberry Banana Smoothie has it all!


1 cup frozen blueberries
1 small ripe banana
1 cup unsweetened almond milk
½ cup plain yogurt
1 tbsp honey
½ tsp vanilla extract


Using a blender, combine blueberries, banana, almond milk, yogurt, honey and vanilla extract. Blend on high until slushy and well combined. Pour into a tall glass.

Serves 1

The Ultimate Cheesy Egg Breakfast Toast


Looking for the best, easiest and cheesiest breakfast? You found it with this crowd-pleasing Cheesy Egg Breakfast Toast.


6 slices white sandwich bread
6 eggs
Salt and freshly ground black pepper
2 tbsp butter
1 1/2 cups shredded cheddar mozzarella cheese mix, divided


1) Preheat oven to 350Fº. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. Place bread slices evenly spaced on tray.

2) Using a teaspoon, press down the center of each slice of bread to form a square in the bread, taking care not tear it. Crack one egg into each slice of bread. Season with salt and pepper.

3) Butter the edges of each slice of bread and sprinkle cheese (1/4 cup per piece) on butter/edges of bread. Place in preheated oven and bake 10-12 minutes, until egg is cooked and cheese is melted.

Serves 4-6

Strawberry Smoothie Bowl

Strawberry fields are forever, and so is this awesome Strawberry Smoothie Bowl recipe, a filling and fantastic way to start your day!


1 cup frozen strawberries
1 cup 2% Greek yogurt
1/2 cup skim, soy or unsweetened almond milk


Sliced strawberries


1) Combine frozen strawberries, yogurt and milk in a blender. Combine until smooth and pour into 2 bowls. Top with strawberries, almonds and blueberries.

Serves 2

Potato, Spinach & Gruyere Frittata


When it comes to breakfast and eggs, some countries like to play the heavyweights. The French with their finicky Hollandaise and fussy soufflés. The Brits with their deep-fried Scotch eggs. So, what’s the Italians’ secret for La Dolce Uovo? The easy- going frittata: a thick, hearty, open-faced omelet that can be served at any temperature, eaten at any meal, and, best of all, filled with whatever you like. We love this combo, but also adore peas, feta and mint… red peppers, onions and goat cheese…


2 tbsp butter
10 (10oz/285g) small red potatoes, sliced 1/8-inch thick
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
4 cups fresh baby spinach, stems removed
8 large eggs
3 tbsp melted butter
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 lb (approx. 3 cups) shredded Gruyère cheese


1) Preheat oven to 350°F.

2) In a deep 10-inch ovenproof skillet, melt butter over medium-high heat. Add the potatoes, salt and pepper, sautéing until cooked through, 8-10 minutes. Remove from skillet and set aside.

3) Using the same skillet, add spinach leaves over medium heat, cooking until wilted, about 2 minutes. Remove from pan. When cool, squeeze spinach to drain excess liquid. Chop spinach and set aside.

4) In a large bowl, whisk eggs very well. Whisk in melted butter, salt and pepper. Spread cooked potatoes and spinach evenly on the bottom of your 10-inch skillet. Sprinkle Gruyère evenly over potatoes and spinach. Pour egg mixture in skillet and place in oven. Bake until golden brown around edges and just firm to the touch, 23-25 minutes. Remove from oven and let stand 5 minutes. Run a spatula around the skillet edge to loosen frittata and invert it onto a serving plate.

Serves 4-6

Granola Cups with Greek Yogurt & Fruit

Start your day off right with this delicious breakfast of golden baked granola cups filled with creamy Greek yogurt and fresh berries.


1 1/2 cups quick cooking oats
1/2 cup flour
1/2 cup butter, melted
1/4 cup brown sugar
1/2 tsp ground cinnamon
1/4 tsp kosher salt
1 cup plain Greek yogurt
2 tbsp orange juice, divided
1/4 tsp orange zest
1 cup mixed blueberries and raspberries


1) Preheat oven to 375ºF. Coat a 12-cup muffin tin with non-stick cooking spray.

2)For the granola cups, in a large bowl, combine oats, flour, melted butter, brown sugar, cinnamon and salt. Press mixture into the base and up the sides of the prepared muffin cups. Bake 10-12 minutes, remove from oven and let cool 10 minutes before removing from pan.

3) To assemble, in a small bowl mix yogurt, 1 tsp orange juice and orange zest. Fill each oatmeal cup with yogurt. Toss berries with remaining 1 tbsp orange juice and top yogurt with fruit.

Makes 12 granola cups

Apple, Carrot & Ginger Smoothie

This vitamin-packed apple, carrot and ginger smoothie, the perfect combination of sweet and slightly spicy, will fill you up and power you through the day.


½ cup apple juice
2 large carrots, peeled and chopped
¼ cup applesauce
¼ tsp finely grated fresh ginger
1/8 tsp ground cinnamon
1/8 tsp kosher salt
4-6 ice cubes


Place apple juice, carrots, applesauce, ginger, cinnamon, salt and ice cubes in a blender. Blend for 30-60 seconds until well combined. Pour into a tall glass and serve immediately.

Serves 1

Authors of bestselling cookbooks Bite Me, Bite Me Too and Lick Your Plate, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes at