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26 Vegetarian Breakfast Ideas Worth Waking Up for, from Granola Bars to Frittatas
By Taryn Pire,
4 hours ago
Some mornings call for bacon (or sausage , if you’d prefer). But most days, I crave something filling, simple and tasty that won’t weigh me down before lunch . Enter these 26 vegetarian breakfast ideas that are totally meatless—and delicious. My favorites include make-ahead granola bars , a crowd-pleasing slow cooker Mediterranean frittata and strawberry-rose pancakes , so there’s something for every need and craving on this list.
Why I Love It: beginner-friendly, <10 ingredients, make ahead
This wholesome bowl tastes just as satisfying in the morning as it does at dinnertime. You can roast any sad-looking vegetables you forgot about in the fridge alongside the sweet potatoes and Brussels sprouts .
Why I Love It: beginner-friendly, <10 ingredients, one pan
Come for the protein-rich eggs, stay for the juicy summer tomatoes (and a whole lot of grated Parmesan). Even better? You’ll only have one dirty pan to clean after breakfast is over.
Why I Love It: crowd-pleaser, make ahead, special occasion-worthy
Sure, I love the idea of making bagels from scratch. But on a busy weekday (or lazy weekend), store-bought pie dough is definitely more my speed. Pair these stunners with dressed arugula or potatoes.
Why I Love It: one pan, special occasion-worthy, vegetarian
You can’t go wrong with this zesty, tomato-based Tunisian egg dish. Fresh herbs elevate the canned ingredients and pantry staples just right. Serve it with plenty of crusty bread or toasted pita for dipping.
Why I Love It: kid-friendly, <10 ingredients, <30 minutes
“On the rare occasion I have leftover pasta after dinner…this frittata makes for a special treat the next morning,” writes recipe creator and cookbook author Dan Pelosi . “Be sure the pasta gets extra crispy on the bottom of the pan, the eggs are extra fluffy and cheesy, and the frittata is served straight out of the skillet.” Sounds like a plan to me.
Why I Love It: make ahead, <10 ingredients, beginner-friendly, no cook
No stove, no problem. Soak high-fiber oats in lightly sweetened milk overnight, and this high-protein breakfast idea will basically prepare itself. All you have to do in the morning is top it with blueberries, sliced almonds and yogurt.
Why I Love It: <30 minutes, make ahead, crowd-pleaser
Store-bought granola bars may be convenient on a hectic morning, but they often contain lots of unnecessary sugar. Alternatively, these are sweetened with nothing but honey, almond butter and a bit of brown sugar.
Why I Love It: <30 minutes, beginner-friendly, special occasion-worthy
“Use plenty of seeds on this—they give great flavor and crunch,” explains cookbook author Jess Damuck. “And use your best olive oil, as it makes a big difference. It’s also great served with a slice of sourdough or pita.” (Chickpeas would go well here, too.)
Why I Love It: crowd-pleaser, sheet pan recipe, beginner-friendly
Fresh produce and feta cheese are satisfying as is, but you can also add olives, rice, quinoa, potatoes and pickled onions to the eggs to make the meal a bit heartier—or brinier. Serve a slab of this vegetarian breakfast idea on toast, in a tortilla or over dressed greens.
Why I Love It: <30 minutes, crowd-pleaser, special occasion-worthy
Whether you top it with whipped Greek yogurt and honey or maple syrup, this spin on a traditional Lebanese recipe is sure to satisfy. A touch of rosewater in the batter is all it takes to turn the pancakes super floral.
Why I Love It: <30 minutes, no cook, <10 ingredients
Between the PB, vanilla protein powder and almond milk, this sipper is sure to keep you satiated until lunch. Half a frozen banana gives the high-protein smoothie just enough natural sweetness and a silky texture you’ll love.
Whole-grain spelt flour offers a ton of fiber, vitamins and minerals, while almond butter and pistachios make this high-protein breakfast idea even more filling. Pair it with Greek yogurt for even more protein.
Why I Love It: vegetarian, special occasion-worthy, beginner-friendly
This vegetarian breakfast idea is free of gluten, dairy and meat, but it’s certainly not short on flavor. Rösti is Switzerland’s version of a latke , and this sweet potato rendition is topped with a runny egg and greens for heartiness.
Why I Love It: beginner-friendly, <10 ingredients, one pot
A timeless Chinese dish, congee has become a staple in Japan, Indonesia and other Asian countries, as well parts of Europe. Crown the comforting, three-ingredient porridge with anything from kimchi to julienned ginger to fresh herbs.
Why I Love It: crowd-pleaser, make ahead, kid-friendly
Zhuzh up the basics with buttermilk, melted butter and cheddar cheese to make these super versatile waffles. Turn each half into a sandwich or serve them with a side salad or fried eggs. (P.S.: You can make a big batch ahead, chill or freeze them and reheat as needed.)
Why I Love It: special occasion-worthy, vegetarian, beginner-friendly
Perhaps different from the tomato- or herb-based shakshuka you’ve had in the past, this rendition calls on dairy for the base. The yogurt -y sauce, spiked with lemon and fresh herbs, turns ricotta -like and rich under the broiler, while the eggplant pieces crisp up like veggie croutons.
Why I Love It: make ahead, vegetarian, beginner-friendly
The store-bought stuff doesn’t compare, thanks to six different cereals, grains, seeds and nuts. Chewy dates and golden raisins give sweetness to the crunchy mix, but a flurry of warm spices and brown butter (aka liquid gold) take this vegetarian breakfast idea to the next level.
Why I Love It: <30 minutes, <10 ingredients, no cook
Not too sweet, nutritious and ready in a flash—it checks all my boxes for a stellar smoothie. Freeze the banana ahead to keep from using ice, since that would unnecessarily dilute this produce-packed drink.
Why I Love It: <30 minutes, beginner-friendly, <10 ingredients
You’re five ingredients away from a warm-spiced meal you’ll crave on blustery mornings again and again. Top the oatmeal with everything from almond butter and pumpkin seeds to rose petals and date syrup.
Why I Love It: vegan, beginner-friendly, gluten free
How is it possible without real eggs, you ask? Chickpea flour combined with water actually creates a surprisingly uncanny (and protein-rich) substitute. Quinoa and fresh vegetables make it doubly satiating.
Why I Love It: make ahead, beginner-friendly, <10 ingredients
Ice cream for breakfast? Don’t mind if I do. Nut butter and hemp seeds load this beauty with protein and fiber, while frozen bananas and your choice of alternative milk make the texture rich and creamy without dairy.
Why I Love It: kid-friendly, beginner-friendly, vegetarian
Honey-vanilla syrup? Swoon. Your kids will love this upgraded version of a cafeteria go-to, starring a rich, cinnamon-y egg custard. Serve the vegetarian breakfast idea with fresh berries if you’re feeling virtuous.
Instead of making you show off your dough-rolling skills, the oatmeal is mixed in a single bowl and poured into a baking dish for fuss-free preparation. The two-ingredient icing is technically optional…but I can’t imagine why you’d skip it.
Why I Love It: crowd-pleaser, make ahead, kid-friendly
If you’re feeling ambitious (or want oohs and ahhs from your brunch guests), look no further than this bakery-caliber breakfast. The loaf is stuffed with cinnamon-kissed apples and brushed with apricot jam.
Why I Love It: special occasion-worthy, beginner-friendly, kid-friendly
Call it a German pancake, Bismarck or Dutch puff—this skillet delight will satisfy regardless. Even better, this one-pan breakfast requires no flipping. Heck, if you’re feeling super lazy, the pancake batter can even be mixed in a blender.
Why I Love It: slow cooker recipe, crowd-pleaser, vegetarian
Let the Crockpot work its magic (again), in this practically foolproof recipe with only eight ingredients and two main steps (whisking the eggs and combining the ingredients). Add whatever less-than-perfect produce and leftover meat you have to the mix, too.
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