Healthy Recipes Nutrient-Focused Diets High-Protein Recipes High-Protein Breakfast & Brunch Recipes 17 High-Protein Fall Breakfast Recipes to Make Forever By Camryn Alexa Wimberly Camryn Alexa Wimberly Camryn Wimberly is EatingWell's Editorial Fellow. As a food and mental health blogger, Camryn explores how food and cooking can help improve mental health and also be an avenue to connect with one's culture and heritage. EatingWell's Editorial Guidelines Updated on October 22, 2024 Reviewed by Dietitian Jessica Ball, M.S., RD Reviewed by Dietitian Jessica Ball, M.S., RD Jessica Ball, M.S., RD, is nutrition editor for EatingWell. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & Wine, Real Simple, Parents, Better Homes and Gardens and MyRecipes. EatingWell's Editorial Guidelines Close Photo: Photographer: Brie Goldman, Food Stylist: Skyler Myers, Prop Stylist: Gabriel Greco Tired of your normal breakfast routine? These highly rated breakfast recipes are worth adding to your menu! These dishes feature fresh seasonal produce like kale, pumpkin, cauliflower and apples, so you can get a taste of fall with every bite. They’re also high in protein, with at least 15 grams per serving, to help keep you fueled and satisfied. Options like our Cauliflower Steaks with Poached Eggs & Pesto Hollandaise and Apple Pie-Inspired Overnight Oats make for a nourishing, protein-rich breakfast that will get you in the fall spirit. 01 of 17 Mini Crustless Quiches with Kale, Mushrooms & Feta Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel These crustless mini quiches with kale, mushrooms and feta cheese are a delicious option for breakfast, brunch or even a light lunch served with a salad on the side. While we love this flavor combination, they’re easily customizable, allowing you to switch up the vegetables or cheese to suit your preferences. View Recipe 02 of 17 High-Protein Pumpkin Bread Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel This easy pumpkin bread gets a protein boost from yogurt and a nutty pumpkin seed topping. Warm spices combined with pumpkin make this the perfect fall breakfast. Bake a loaf on the weekend and enjoy it during the week as you dash out the door. If you like your pumpkin bread a little sweeter, drizzle it with the optional glaze after it cools. View Recipe 03 of 17 Cauliflower Steaks with Poached Eggs & Pesto Hollandaise Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel This weekend-worthy dish features cauliflower “steaks” flavored with Italian seasoning and topped with sautéed kale, a poached egg and pesto-flavored hollandaise. View Recipe 04 of 17 Apple Pie-Inspired Overnight Oats Photographer: Brie Goldman, Food Stylist: Skyler Myers, Prop Stylist: Gabriel Greco There's no better way to usher in fall than apple pie-inspired overnight oats in the morning. Prep and store this easy breakfast ahead of time to have on hand for busy work and school mornings. You can substitute any nondairy milk for the reduced-fat milk, or try kefir if you want your oats extra tangy. View Recipe 05 of 17 Breakfast Dal Bowl Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel Lentil-based dal makes a filling breakfast packed with protein, fiber and essential nutrients, delivering lasting energy throughout your morning. Prepare this dal in advance and store it in the fridge for a convenient option to enjoy throughout the week, or freeze it to have on hand for an easy breakfast in the months ahead. View Recipe 06 of 17 Spinach & Feta Mug Scrambled Eggs Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel Whip up eggs with a few simple ingredients in a microwave-safe mug, and you have the makings of a breakfast that’s prepped, seasoned and will be ready to eat in a little more than a minute before running out the door. If you don’t want to store the mixture in individual mugs, you can store it in an airtight container then transfer to a mug when you’re ready to cook it. View Recipe 07 of 17 Mango-Turmeric Smoothie Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel Kick-start your mornings with this speedy smoothie packed with tropical fruit flavors. Its lively yellow hue is boosted by anti-inflammatory turmeric. Grate fresh turmeric with a microplane grater or use ground turmeric in its place. Ginger provides a zesty kick, but feel free to omit it for a milder flavor. View Recipe 08 of 17 Carrot Cake-Inspired Loaf Bread Photographer: Stacy K. Allen, Props: Christina Brockman, Food Stylist: Jennifer Wendorf Protein in this carrot cake–inspired loaf comes from cashew butter and Greek-style yogurt, which also helps keep it moist and tender. Carrots, nuts and raisins provide texture and flavor, while applesauce adds a subtle sweetness. Use regular or golden raisins or any combination of small or chopped dried fruit. Pecans or even chopped hazelnuts can be used in place of the walnuts. View Recipe 09 of 17 Ham & Spinach Quiche Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser This ham and spinach quiche is ideal for any meal, from brunch to dinner and all the moments in between. This quiche skips the crust, making it incredibly easy to pull together even on short notice. Swap out the Cheddar cheese for Gruyère or use Swiss chard in place of the spinach for a slightly different spin. View Recipe 10 of 17 Spinach, Feta & Artichoke Tater Tot Casserole Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell This egg-based dinner casserole is assembled and baked in a single baking dish, making prep (and cleanup!) a breeze. Potato tots nestled on top add a crispy, golden crust. View Recipe 11 of 17 Mushroom-Ricotta Tartines Photographer: Grant Webster, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco, Enjoy the art of presentation with a tartine—a sandwich that's a feast for the eyes and taste buds, served open-faced. Here, we slather a thick slice of good crusty whole-wheat bread with a creamy pesto-ricotta spread and top it with golden-brown sautéed mushrooms. Enjoy it as is or take it to the next level by adding a poached or fried egg on top. View Recipe 12 of 17 Chocolate-Peanut Butter Protein Shake Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey This creamy high-protein shake will keep you satisfied for hours and tastes like a chocolate-peanut butter banana milkshake. You don't even need to add protein powder, thanks to the naturally occurring protein in the soymilk, Greek yogurt and peanut butter. View Recipe 13 of 17 Bacon & Brussels Sprouts Quiche Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless This crustless quiche is perfect for brunch or dinner served with a green salad on the side. You can shred Brussels sprouts yourself with a sharp knife or look for pre-shredded sprouts with other prepared vegetables in your local grocery store. We love the smoky flavor of bacon, but pancetta is an easy substitute. View Recipe 14 of 17 Cauliflower Hash with Sausage & Eggs This easy and nutritious version of breakfast hash uses cauliflower rice instead of potatoes, and turkey sausage instead of breakfast sausage, for a healthier, low-carb breakfast. Top it off with fried eggs for a satisfying morning meal. View Recipe 15 of 17 Apple, Bacon and Sweet Potato Mini Casseroles These sweet and savory mini casseroles are ready in just an hour. Refrigerate or freeze the leftovers to enjoy later. View Recipe 16 of 17 Savory Oatmeal with Cheddar, Collards & Eggs Have you tried savory oats yet? It's a nice change-up from the sweet way oatmeal is typically served, plus you get a full serving of vegetables. Serve with hot sauce, if desired. View Recipe 17 of 17 Tofu & Vegetable Scramble Feel free to customize this speedy tofu and vegetable scramble with your favorite combination of vegetables and spices. Try to use veggies that will all cook at the same rate, like peppers, green beans and sugar snap peas. View Recipe Medically reviewed by Jessica Ball, M.S., RD Jessica Ball, M.S., RD Jessica Ball, M.S., RD, is nutrition editor for EatingWell. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & Wine, Real Simple, Parents, Better Homes and Gardens and MyRecipes. EatingWell's Editorial Guidelines Was this page helpful? Thanks for your feedback! Tell us why! Other Submit