18 Breakfast Recipes That Are on the Macro Diet

Salad for breakfast? When it’s got melt-in-your-mouth mozzarella and soft-boiled eggs, it’s a no-brainer.

Cake for breakfast: It’s a thing, especially when it’s made with filling, good-for-you ingredients like almond butter, spelt flour, pistachios and blueberries.

A diet that lets you have bacon? We’re in. Add in some butternut squash, garlic and herbs, and it’s a done deal.

We love waking up to the sound of sizzling sausage almost as much as we love one-pan, 30-minute recipes. This one’s just spicy enough to get us fired up for the day.

Sure, these babies are keto-friendly, but they’ll appeal to non-dieters, too. They’re light yet filling and really damn cute.

What’s a Spanish tortilla, you ask? Well, it’s kind of like an omelet with potatoes inside—aka our dream breakfast.

Coterie member Monique Volz has a trick for healthier muffins: Swap some of the oil for yogurt to add a boost of protein (not to mention flavor).

Veggies? Check. Protein? Check, check. We should also mention this recipe requires only 30 minutes of your time, and most of that is completely hands-off.

Fun fact: Full-fat dairy—like the yogurt in this dish—is not only more filling but also lower in sugar than the reduced-fat kind.

You don’t have to be vegan to agree that this breakfast has it all: It’s saucy, spicy and oh-so-convenient for busy mornings. And if you make everything ahead of time, it’ll keep for four days.

Coterie member Gaby Dalkin knows the key to our heart: a healthy, easy, make-ahead breakfast…in miniature form.

Tomato-based shakshuka is undeniably delicious, but this version uses spinach for a vibrant and nutritious upgrade.

If you need proof that kale isn’t just for sad lunch salads, it’s in this satisfying bowl of creamy hummus and nourishing veggies.

The easiest way to rise and shine? Whip up a meal with two things you probably already have in your kitchen: tomatoes and eggs. (Turn on the coffee pot while you’re at it.)

If you’ve never made overnight oats, you’re in for a treat. While you’re catching some z’s, they’re hard at work getting creamy and comforting in the fridge. And FYI, you can make them up to three days in advance.

If you’ve ever dreamed of eating soft-serve ice cream for breakfast, this one’s for you. Except, you know, it’s vegan, gluten-free and actually good for you.

If you look up “virtuous” in the dictionary, this bright, fresh smoothie is there. Thanks to pineapple and banana for a touch of natural sweetness, it goes down easy.

Get the recipe

Swap out the flour for oats, use dates instead of sugar…and suddenly muffins aren’t the heavy breakfast bomb you’re used to. (But don’t skip the chocolate chips.)