5 Protein-Packed Post-Workout Breakfasts
As you probably know from the consistent stream of waffle photos on my Instagram, breakfast is my absolute favorite meal of the day.
This explains why I often eat breakfast for lunch, dinner, and sometimes even snack time. I don’t care what anyone says, breakfast will always be the most important (and best) meal of the day in my book.
Since I prefer exercising in the morning, my breakfast frequently comes post-workout, meaning I need to make sure to get a good dose of protein and carbs to refuel my tired muscles. This usually consists of an egg scramble and a whole grain english muffin.
On the weekend though, I like to get fancy — hence the elaborate waffles.
The box was packed with drool-worthy stuff like Snickerdoodle Peanut Butter, White Chocolate Protein Pancakes, and Single Serving Apple Muffins, and the new goodies inspired me to branch away from my waffle routine and try some new protein-packed, post-workout breakfasts.
These five recipes are great options for anyone looking to properly refuel post-workout or just start their day with a filling, delicious, and balanced breakfast.
“Proats”are essentially just cooked oats with an egg white mixed in. The egg white helps bulk up the creamy mixture and adds a little extra protein.
All you do is cook your oats on the stovetop like you normally would. Once they’re creamy, stir in an egg white and continue heating until the whole thing is cooked through. This batch is topped with chia seeds and fresh fall apple slices.
2. Protein Pancakes
Protein pancakes are probably nothing new to you, but I guarantee you’ve never made any as easy or delicious as these.
These high-protein White Chocolate Pancakes from P28 are made from whole wheat flour and whey protein, and only require water. They’re only 170 calories per serving with 14 grams of protein.
3. Butternut Squash Egg Bake
I am so excited to share this recipe with you.
This dish is a riff on a classic potato and egg bake, but using my lower-calorie, higher-nutrient fall favorite: butternut squash.
To make — simply wash, peel, and dice a butternut squash. Toss with a little extra virgin olive oil. Bake in a pan or cast iron skillet for about 20 minutes at 400 degrees.
Remove from the oven, toss the squash, and hollow out a few holes for eggs. Crack one egg into each hole. Return to the oven for about 20 more minutes. That’s it.
This dish is filling, flavorful, and super healthy!
4. Avocado Egg Boats
I’ll admit, I made this dish not because of how healthy or tasty it is (although it is both) — I made it because these boats are just so darn cute!
All you to do is slice an avocado in half, scoop out some of the flesh, and crack an egg in the middle. Next, put it in a dish and toss it in oven at 425 degrees for 15 minutes.
You may need to cut a sliver off the bottom to give it a flat base, so it won’t tip over.
So easy, so photo-worthy.
Oh, and they’re also packed with protein and heart-healthy mono/polyunsaturated fat.
5. Whole Grain English Muffin + Protein Peanut Butter
My standard Ezekiel English Muffin got a makeover this week with the addition of protein-packed White Chocolate Peanut Butter from BuffBake. It’s made with whey powder, giving this spread an extra five grams of protein over regular peanut butter.
For more info on pre/post exercise fueling, check out my post: What to Eat Pre + Post Workout >>
Weigh In: What’s your go-to post-workout breakfast? How do you incorporate protein into your breakfast?
*This post is sponsored by FitFluential on behalf of Vitamin Shoppe. All opinions are mine.