Think all healthy breakfast options have to be tasteless or boring? Think again, my friend. Here are a few of my favorite recipes to help you fit in a ton of healthy macronutrients for breakfast without sacrificing on delicious taste. Enjoy!

#1. Mini Bacon & Cheese Quinoa Muffins

makes 28 mini cups

Macro Loaded Breakfasts


  • 2 cups cooked quinoa (about 3/4 cup uncooked)
  • 2 eggs
  • 2 egg whites
  • 1 cup zucchini, shredded
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup diced bacon (or any other meat you prefer)
  • 1/4 cup parsley, chopped
  • 2 Tablespoons parmesan cheese
  • 2 green onions, sliced
  • salt & pepper to taste


Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix to combine. Spray a mini muffin tin with a generous amount of non-stick spray and spoon mixture to the top of each cup. Bake for 15-20 minutes, or until the edges of the cups are golden brown. Let cool for at least 5 minutes before removing from the mini muffin tin.

To freeze: Place baked cups on a baking sheet then freeze until solid and transfer to a freezer bag. To re-heat, microwave for 20-40 seconds depending on the amount.

#2. Protein Packed Oatmeal Cups



  • 3 cups rolled oats (gluten-free if necessary)
  • 3 scoops protein powder (about 29 grams each)
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened applesauce
  • 1/2 cup plain 0% greek yogurt
  • 2 Tablespoons coconut oil, melted
  • 1/4 cup honey
  • 1 cup unsweetened almond milk
  • 2 Tablespoons hemp seeds
  • toppings: chocolate chips, blueberries, peanut butter, or other of your preference


Preheat oven to 350 degrees Fahrenheit. In a large bowl, combine oats, protein powder, baking powder, cinnamon, and sea salt. In a separate bowl, combine eggs, vanilla extract, applesauce, greek yogurt, coconut oil, honey, and almond milk. Grease a muffin tin with coconut oil, making sure to cover the entire pan. Divide batter evenly among muffin tin. Stir in toppings of choice into each one. Sprinkle hemp seeds evenly across cups. Bake for 15-20 minutes (mine take 18 minutes). Let cool for 20 minutes before removing to cool completely. Store in an airtight container on the counter for up to 5 days.

Note: These freeze well. I take two out in the morning and microwave them for 20-30 seconds.

#3. Oatmeal Chia Breakfast Protein Pudding

Macro Loaded Breakfasts


Cinnamon Pudding

  • 1/4 cup oats (not steel-cut)
  • 1 Tbsp. chia seeds
  • 1 scoop Vanilla Whey Protein Powder
  • 2/3 cup milk
  • 1 tsp cinnamon
  • 2 tsp honey

Chocolate Peanut Butter Pudding

  • 1/4 C. oats (not steel-cut)
  • 1 Tbsp. chia seeds
  • 1 scoop Chocolate Shakeology or Chocolate Whey Protein Powder
  • 2/3 C. milk
  • 2 tsp. powdered peanut butter


Pour ingredients into an 8-ounce jar and seal the lid.  Shake vigorously until ingredients are well-combined.  Store in refrigerator overnight to chill.

About The Author

Amber McIntyre is 22 years old and lives in Newnan, GA. She is in the Didactic Program of Dietetics at Georgia State University. Amber has played sports her entire life and that is when her passion to be healthy and fit began. She played varsity softball for her high school all 4 years and received a scholarship to play in college for 2 years at Georgia Military College, until she had shoulder surgery. She now continues to coach and is the Director of Softball Development and speed and agility trainer for a sports academy in Newnan. She loves teaching young girls the physical, mental and emotional aspects of the game. She strives to make great athletes, just like herself.

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