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Egg-Free Breakfast Recipes

Ever since my first pregnancy, I developed a sensitivity to eating eggs. I tried several different ways and times but each ended the same way, in pain. Fast forward to today and I'm constantly on the search for breakfast ideas that aren't centered around eggs. Check out some of these ideas I have compiled to add to your breakfast routine, that don't involve eggs.

Creamy Coconut-Citrus Waffle

Photo Credit: Randy Mayor


1 Multigrain Belgian waffle

1 tablespoon 1/3-less-fat cream cheese

1/4 cup orange sections

2 teaspoons chopped unsalted macadamia nuts

2 teaspoons maple syrup

1 tablespoon toasted flaked sweetened coconut


1. Start by placing Belgian Waffle on a plate.

2. Add cream cheese, orange sections, macadamia nuts, maple syrup, and coconut.

3. Arrange and serve.

To view the original recipe, click here.

Cucumber-Lox Toast

Photo Credit: Iain Bagwell


2 tablespoons plain 2% reduced-fat Greek yogurt

1 teaspoon chopped fresh chives

1 (1-oz.) slice whole-grain bread, toasted

3 tablespoons thinly sliced cucumber

1 ounce cold-smoked salmon, thinly sliced


1. Toast bread to desired level (preferably light golden brown).

2. Combine yogurt and chives in a bowl.

3. Spread yogurt mixture evenly over toast and top evenly with cucumber slices and salmon.

4. Sprinkle with additional chives (optional).

To view the original recipe, click here.

Blueberry-Orange Parfaits

Photo Credit: Randy Mayor


1 1/2 tablespoons Demerara sugar

1/2 teaspoon grated orange rind

2 (7-ounce) containers reduced-fat plain Greek-style yogurt

2 cups fresh blueberries

2 cups orange sections (about 2 large)

1/4 cup wheat germ


1. Combine first 3 ingredients in a small bowl, stirring until blended.

2. Spoon 1/4 cup blueberries into each of 4 tall glasses.

3. Spoon about 2 1/2 tablespoons yogurt mixture over blueberries in each glass.

4. Add 1/4 cup orange to each serving.

5. Repeat layers with remaining blueberries, yogurt mixture, and orange.

6. Sprinkle 1 tablespoon wheat germ over each serving; serve immediately.

To view the original recipe, click here.

Turkey Apple Sausage Patties

Photo Credit: The Real Food Dieticians


1 lb. ground dark-meat turkey (may substitute ground chicken)

½ cup finely minced apples (any variety will work) 

½ tsp. garlic powder

½ tsp. Italian seasoning or dried sage

½ tsp. paprika

1/4 tsp. crushed fennel (optional; crush lightly using a mortar and pestle)

½ tsp. salt

¼ tsp. black pepper

1–2 Tbsp. coconut oil or avocado oil


1. Combine turkey (or chicken), diced apple, spices, salt, and pepper in a mixing bowl. Mix thoroughly with a large spoon or your hands.

2. Using wet hands, form meat mixture into 12 small patties (Thin is good because they will shrink and fatten up in the pan a bit).

3. Heat a large skillet over medium-high heat. When the skillet is hot, add oil/fat (about ½ Tbsp. per batch of patties, depending on the size of your pan).

4. Add the patties to the pan, being careful not to overcrowd them or it’s difficult to flip them and they won’t brown as well. Cook for about 4-5 minutes per side until browned and no longer pink in the center.

5. Remove patties to a plate lined with a paper towel and repeat with remaining oil and turkey mixture.

6. Store in a covered container in the refrigerator for up to 4 days – may be frozen for longer storage.

To view the original recipe, click here.

Steel Cut Oats with Warm Berry Compote

Photo Credit: Brian Woodcock


1 teaspoon butter

2 tablespoons honey

2 teaspoons lemon juice

Dash of ground cinnamon

1 (12-ounce) bag frozen mixed berries

1 serving prepared McCann's Quick & Easy Steel Cut Irish Oatmeal



1. Melt butter in a saucepan over medium heat.

2. Add honey, lemon juice, a dash of ground cinnamon, and mixed berries; bring to a boil.

3. Reduce heat; simmer 5 minutes.

4. Spoon 1/3 cup compote over prepared oatmeal; top with basil.

5. Refrigerate remaining compote; reheat as needed.

To view the original recipe, click here.

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