18 High-Protein Breakfasts To Keep You Full All Morning

Mornings go a lot better when breakfast actually keeps you full. Starting your day with a high-protein meal doesn’t just hold you over until lunch; it also provides steady energy and focus throughout the morning. The good news is you don’t have to drink a chalky shake or totally change up your eating habits.

These recipes lean on naturally protein-rich ingredients like eggs, dairy, beans, and tofu, so they’re breakfasts you would actually eat, not just protein-pumped frankenfoods. From Make-Ahead Breakfast Burritos and Oatmeal Chia Cups to Spinach Tofu Scramble, this collection is all about hearty, high-protein breakfasts that will keep you going all morning.

01 of 18

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“This sandwich is so rich and satisfying. The runny yolk and aioli do the indulgent work, while the spinach keeps it grounded. Most breakfast sandwiches rely on thick layers of cheese or heavy meats to provide flavor, but this one uses fresh garlic and a squeeze of lemon to wake up your palate instead.” —Kris Osborne, Recipe Developer

02 of 18

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“It charts totally new breakfast casserole territory, marrying airy pancake, savory sausage, melty cheese, and drizzles of syrup all in one hands-off baking dish from heaven. No jockeying multiple skillets and sending out one plate at a time. If I brew a fresh pot of coffee as it bakes, I can sit at the table exactly at the same time as everyone else. It’s a minor miracle.” —Sara Bir, Simply Recipes Editor

03 of 18

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“They feel old-fashioned in the best way. While they’re not new, they’re new to me. I also love that they’re served in individual ramekins so that each guest can customize their own serving.” —Haley Scarpino, Associate Editor

04 of 18

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“These freezer-friendly breakfast burritos have become a small but mighty part of my weekly routine. They’re hearty, customizable, and packed with protein. Even better, they eliminate decision fatigue on busy mornings when I’m juggling packing lunches, dressing two little ones, and getting out the door on time.” —Morgan Baker, Recipe Developer

05 of 18

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“Freezer burritos are easy to prep in advance, can be frozen for up to three months, and only take about five minutes to reheat in the microwave—or ten minutes if you crisp the burrito in a skillet after reheating (which is well worth the extra few minutes).” —Nick Evans, Recipe Developer

06 of 18

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“If you prep all the ingredients ahead of time, all you need to do in the morning is scramble the eggs and warm up the tortillas, then assemble the tacos for an easy, hot breakfast.” —Irvin Lin, Recipe Developer

07 of 18

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“While the hallmark of this dish is fried stale bread, you can use fresh bread, too. Just tear it into pieces, spread it on a baking sheet, and let it dry for 10 to 15 minutes in a 300°F oven.” —Sally Vargas, Recipe Developer

08 of 18

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“Think of tofu scramble as a hearty yet healthy dish in its own right, not a second-class stand-in for eggs. Tofu scramble takes minutes to make, utilizes ingredients you have on hand, and is packed with protein. The scramble will keep refrigerated in a tightly covered container for up to four days.” —Sara Bir, Simply Recipes Editor

09 of 18

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“Egg bites are super simple to whip up in just 30 minutes, and most of that time is spent waiting for them to finish baking. That means that by the time they are done cooking, your kitchen can be completely tidy just in time for you to eat or store them—which is a major win in my book.” —Ross Yoder, Recipe Developer

10 of 18

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“This recipe makes a generous amount, and you may have leftovers, which is particularly useful for busy mornings. These pancakes are delicious when served immediately, but they also hold their flavor and texture when reheated. Cool the pancakes, then place them in an airtight container in the fridge for up to a day or two.” —Thao Thai, Recipe Developer

11 of 18

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“Huevos divorciados quite literally translates to ‘divorced eggs.’ It’s a traditional Mexican dish consisting of one fried egg drenched in salsa roja and one egg drenched in salsa verde, usually separated by a serving of refried beans or potatoes to keep them ‘divorced.'” —Esteban Castillo, Recipe Developer

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“If you are rushing out the door, these cups are very handy. In fact, I often bring them in the car when I’m traveling and don’t want to rely on fast food. You can make as many or as few of these oatmeal cups as you like. They keep well for about five days in the refrigerator.” —Sally Vargas, Recipe Developer

13 of 18

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“This is an easy one-skillet dish with minimal prep that can provide breakfast for a crowd. It’s also a great make-ahead dish! Since I tend to cook solely for myself, I ended up reheating slices of this casserole for breakfast throughout the week (and even a few times for dinner) — it was fantastic reheated!” —Aaron Hutcherson, Recipe Developer

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“You can easily adjust this recipe to your taste: Use just about any beans you have on hand (kidney beans, chickpeas, white beans), add cooked sausage or bacon, or vary the cheese.” —Sally Vargas, Recipe Developer

15 of 18

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“This quiche is tall, you could say downright regal, filled with bacon, scallions, a lot of parsley, sharp cheddar, and, most importantly, cream. Heavy cream! (No holds barred here.) This luscious and rich dish is large enough to serve at least eight people. The golden crust is buttery and flaky, just the right complement for the rich filling.” —Sally Vargas, Recipe Developer

16 of 18

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“The Dutch baby usually has a dramatic puff when you first pull it from the oven, but it is ephemeral—it becomes, well, flat as a pancake after a minute or two. Don’t despair. Your creation is just as tasty without the puff.” —Sally Vargas, Recipe Developer

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“This recipe is everything you love about an open-faced smoked salmon and cream cheese bagel with the addition of avocado—oh, and minus the bagel.” —Lauren Paige Richeson, Recipe Developer

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“This microwave omelette is ready in just four minutes, making it ideal for busy mornings or when you’re short on time. Simply whisk the ingredients in a mug, microwave, and enjoy a warm, fluffy omelette.” —Elise Bauer, Founder

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