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boiled egg and avacado on crispbread

6 High Protein Energy Boosting Breakfast Recipes

6 High Protein Energy Boosting Breakfast Recipes

Choosing a breakfast that is high in protein means you will be satisfied for hours. A slow burning source of energy can be found in the recipes below, which will stop you from reaching for the biscuit tin for elevenses! These options are delicious, healthy and full of protein to keep your brain strong and focused throughout the morning.

Poached Eggs over Kale

Serves 2


  • 4 organic eggs

  • 1 onion, sliced

  • 1 clove of garlic, minced

  • 1 head of kale, chopped

  • 1/2 cup beef or vegetable broth

  • 1/2 a lemon

  • 1 pinch of red chilli flakes

  • Olive oil

  • Salt + pepper

  • Paprika for garnish


  1. Lightly coat the bottom of a large sauté pan with olive oil. Add the onions over a medium-low heat and let cook for about 10 minutes, until soft and slightly brown. Add kale and broth. Mix and season with salt and pepper and cook for around 20 minutes, stirring occasionally, until kale is soft, and dark on the edges. Drizzle with lemon juice and grate zest over top.

  2. Poach the eggs. Add a couple cups of water to a medium saucepan. Bring to a steady simmer and add a couple pinches of salt. Crack eggs individually into a ramekin or cup. Move a wooden spoon in a circular motion around the saucepan to create whirlpool in the middle. Slowly pour each egg into the water and let simmer on low for 2-3 minted. Transfer to a paper-towel-lined plate.

  3. Divide the kale between two plates and top with the eggs. Season with salt and pepper and a dash of paprika if desired.

T-BLT Frittata

Serves 6


  • 8 large eggs, lightly beaten

  • 5 strips of turkey or vegan bacon, cut into 1-inch pieces

  • 2 large tomatoes, sliced

  • 1 clove garlic, minced

  • 2 cups spinach

  • Olive oil

  • Salt + pepper


  1. Pre-heat oven to 425ºF.

  2. Place a 10-inch cast-iron skillet over medium high heat. Add the bacon pieces and cook until brown, around 5 minutes.

  3. Add the garlic and spinach and about a tablespoon of olive oil. Season with salt and pepper and cook about 5 minutes until the spinach is wilted and garlic is soft and fragrant

  4. Add the eggs and season with salt and pepper. Stir once to combine, then add the tomato slices evenly over the top. Cook without stirring for about 2 minutes, until the edges are set.

  5. Place skillet in oven and bake for about 10-12 minutes frittata is set. Serve warm or at room temperature.

Avocado + Lime Yoghurt Open Sandwich

Serves 2


  • 2 slices of bread of your choice

  • 1 avocado

  • 1/2 lime

  • 1 large scoop of natural yoghurt (dairy free options work well)

  • Olive oil

  • Red chilli flakes

  • Salt + pepper


  1. Toast the bread

  2. Slice the avocado lengthwise. Remove stone, and score the avocado length and crosswise, removing the flesh with a spoon. Divide it between the two pieces of toast. Using a fork, gently mash the avocado. Season with salt and pepper.

  3. Place the yoghurt in a bowl. Squeeze in the lime juice and zest the lime over top. Season with salt and pepper and mix to combine.

  4. Top each piece of toast with the yoghurt. Drizzle with olive oil and red chilli flakes.

Scrambled Tofu and Black Bean Burrito

Serves 2


  • 8 oz extra firm organic tofu, drained and crumbled

  • 2 large tortillas

  • 1/2 a small onion, chopped

  • 1/2 a bell pepper, chopped

  • 1 garlic clove, minced

  • 1 teaspoon cumin

  • 1 teaspoon turmeric

  • 3 tablespoons olive oil

  • salt + pepper

  • 1/2 a small can of black beans, drained and rinsed

  • handful of cilantro leaves, roughly chopped

  • 1 tablespoon olive oil

  • juice of half a lime

  • salt + pepper

  • natural yoghurt


  1. Place a large frying pan over medium-high heat and coat bottom of the pan with olive oil. Sauté the onions and peppers for about a minute or two until soft, translucent and fragrant. Add the garlic and cook for another minute until soft.

  2. Add the crumbled tofu and herbs and mix to combine. Season with salt and pepper and sauté for a few minutes to incorporate. Add the black beans, mix and cook for another minute or so.

  3. Remove the pan from the heat and add the cilantro and lime juice. Serve in the tortillas with toppings as desired.

Raw Honey and Almond Butter Toast With Chia Seeds

Serves 2


  • 2 pieces of bread of your choice

  • 2 heaped tablespoons of raw honey

  • 2 heaped tablespoons almond butter

  • 1 tablespoon chia seeds


  1. Toast the bread

  2. Spread 1 tablespoon of raw honey over each piece of toast.

  3. Top with 1 tablespoon of almond butter.

  4. Sprinkle each with equal amounts of chia seeds.

Chia coconut parfait

Serves 1


  • 3 tablespoons white or black chia seeds

  • 3/4 cup unsweetened coconut milk or almond milk

  • 1 teaspoon vanilla

  • 1 sprinkle ground cinnamon

  • 2 teaspoons honey (optional)

  • 3/4 cup low-sugar fresh fruit, such as raspberries, blueberries, kiwi, or kumquat


  1. In a cereal bowl, stir together chia seeds, milk, vanilla, cinnamon, and honey.

  2. Let sit for 15 minutes or refrigerate overnight, and chia seeds will expand, soften, and absorb liquid.

  3. Layer chia tapioca in a tall glass with fruit.

All of these recipes will be further enhanced by choosing organic ingredients as much as possible due to them being lower or even free of chemical pesticides and residues.

The recipes we have compiled above will all get your day off to a fantastic start, leaving the final tricky question for your morning - which energy boosting protein rich breakfast will you choose?!