Breakfast Recipes

Prioritizing a nutritious breakfast is paramount for individuals with diabetes. It plays a crucial role in regulating blood sugar levels, sustaining energy, supporting weight management efforts, ensuring proper medication adherence, and promoting overall health and well-being.

Ensuring a well-rounded breakfast is especially critical for individuals managing diabetes due to several significant factors:

Open-Faced Breakfast Sandwich


1 slice of whole grain bread, toasted

1 hard-boiled egg, sliced

1/4 avocado, sliced

1 small tomato, sliced

Salt, pepper, and red pepper flakes to taste


Place the toasted whole grain bread on a plate.

Layer sliced hard-boiled egg, avocado, and tomato on top.

Season with salt, pepper, and red pepper flakes to taste.

Serve immediately for a quick and nutritious breakfast option.

Overnight Oats


1/2 cup of old-fashioned oats

1/2 cup of unsweetened almond milk (or any milk of your choice)

1/4 cup of Greek yogurt

1/2 teaspoon of vanilla extract

1 tablespoon of chia seeds

1/4 cup of diced fruits (such as berries, bananas, or apples)

1 tablespoon of chopped nuts or seeds (such as almonds, walnuts, or flaxseeds)

Cinnamon and a drizzle of honey or maple syrup (optional)


In a jar or bowl, combine oats, almond milk, Greek yogurt, vanilla extract, and chia seeds. Stir well.

Add diced fruits and chopped nuts or seeds on top.

Sprinkle with cinnamon and drizzle with honey or maple syrup if desired.

Cover and refrigerate overnight.

In the morning, give the oats a good stir and enjoy a hassle-free breakfast loaded with fiber and protein.

Veggie Breakfast Burrito


1 whole grain tortilla or wrap

2 eggs, scrambled

1/4 cup of black beans, drained and rinsed

1/4 cup of diced vegetables (such as bell peppers, onions, spinach)

1 tablespoon of salsa

Salt, pepper, and cumin to taste


Heat a whole grain tortilla in a skillet or microwave until warm.

Fill the tortilla with scrambled eggs, black beans, diced vegetables, salsa, and season with salt, pepper, and cumin.

Roll up the burrito and enjoy a flavorful and filling breakfast on the go.

Coconut Flour Pancakes


2 eggs

1/4 cup of unsweetened almond milk (or any milk of your choice)

2 tablespoons of coconut flour

1/4 teaspoon of baking powder

1/4 teaspoon of vanilla extract

Toppings: fresh fruit, Greek yogurt, a drizzle of honey or maple syrup (optional)


In a bowl, whisk together eggs, almond milk, coconut flour, baking powder, and vanilla extract until smooth.

Heat a non-stick skillet over medium heat and lightly coat with cooking spray.

Pour about 1/4 cup of batter onto the skillet for each pancake.

Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.

Serve with your favorite toppings such as fresh fruit, Greek yogurt, or a drizzle of honey or maple syrup.

Spinach and Feta Egg Muffins


4 eggs

1/4 cup of diced spinach

1/4 cup of crumbled feta cheese

Salt and pepper to taste


Preheat the oven to 350°F (175°C) and grease a muffin tin.

In a bowl, beat eggs and season with salt and pepper.

Stir in diced spinach and crumbled feta cheese.

Pour the egg mixture evenly into the muffin cups.

Bake for 20-25 minutes or until the egg muffins are set and lightly golden.

Let cool slightly before serving. These can be stored in the refrigerator for a quick grab-and-go breakfast option throughout the week.