29 Ways To Eat More Veggies For Breakfast

You should eat about 3 cups of vegetables every day. Better start early!

1. Add sauteed spinach or kale to an open-face egg sandwich.

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ID: 1520918

2. Pack lemony rainbow chard into an egg white frittata.

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ID: 1520903

3. Tuck a bunch of asparagus, leeks, and roasted tomatoes into a quiche.

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ID: 1520938

4. Blend finely chopped broccoli and cauliflower into a quiche with a gluten-free crust.

Veggie quiche tartlet: gluten-free crust, goat cheese, broccoli, purple cauliflower, arugula, pistachios, and olive oil. Get the recipe.

ID: 1520954

5. Dress hearty greens with vinaigrette and top with a poached egg and Parmesan.

Add herbs, too! Get the recipe.

ID: 1520967

6. Make a quinoa, veggie, and egg white scramble.

With sauteed peppers, mushrooms, tomatoes, and asparagus. Get the recipe.

ID: 1520970

7. Or try this protein-packed scramble that combines veggies with one egg, three egg whites, and tofu.

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ID: 1526422

8. Bake carrots and chard with millet, quinoa, or brown rice.

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ID: 1520977

9. Make a veggie-loaded avocado and white bean salad and pile it on whole-grain toast.

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ID: 1520980

10. Mix kale into a sweet potato hash and top with a sunny-side-up egg.

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ID: 1520987

11. Or make a Brussels sprouts and sweet potato hash…

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ID: 1520990

12. …or a beet and potato hash…

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ID: 1520991

13. …or asparagus and potato hash.

Spring Asparagus Pancetta Hash. Get the recipe.

ID: 1521014

14. This one adds quinoa to the hash with beets, sweet potatoes, and leeks.

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ID: 1526370

15. Make mini frittatas with spinach and sun-dried tomatoes for a healthy breakfast to go.

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ID: 1520997

16. Mix mushrooms, kale, tomato, and chia seeds into a buckwheat breakfast bake.

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ID: 1521017

17. Or make this dairy-free buckwheat breakfast bake with kale and zucchini.

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ID: 1521018

18. Blend rainbow chard with flax, chia, and carob for a superhero’s breakfast smoothie.

No dairy. Get the recipe.

ID: 1521019

19. Or try this less intense version with spinach, peanut butter, and a little cocoa powder.


Still dairy free. Get the recipe.

ID: 1526614

20. Make a carrot-mango smoothie.

Bryan Gardner

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ID: 1525764

21. Also: Kale, carrots, beets, celery, parsley, and lots of fruits and ginger to make it all taste delicious.


Pictured left to right: Energy Shake (light green) with orange juice, banana, kale, kiwi, and dates; Veggie Detox (red) with beets, carrots, and celery; Parsley, Kale, and Berry Smoothie (dark green).

ID: 1526784

22. Spread radishes and lemony radish leaves onto a slice of pumpernickel bread.

This one isn’t a ton of your daily vegetables, but it does taste delicious. Get the recipe.

ID: 1521034

23. Mix spinach into savory oatmeal.

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ID: 1521037

24. Poach eggs in a yellow tomato sauce over sweet, caramelized cauliflower steaks.

Con Poulos

Recipe by Heidi Swanson for Food and Wine.

ID: 1526273

25. Make breakfast miso soup with vegetables and chickpeas.

Bryan Gardner

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ID: 1526305

26. Cook quinoa with a poached egg, spinach, and cucumber.

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ID: 1526319

27. Or bake spinach into quinoa bars that can be made ahead and served room temp or reheated.

ID: 1526642

28. Mix watercress into your scrambled eggs.

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ID: 1526333

29. Add tomatoes too and tuck it into a whole grain pita.

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ID: 1526380

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