Our Favorite Healthy Protein-Packed Breakfasts

Our Favorite Healthy Protein-Packed Breakfasts

How do you do mornings? Danish? Donut? Scramble? Smoothie?

For some, a quick cup of coffee is enough to get them committed to their commute. For others, they only need to roll out of bed and head out for a run to jumpstart their day. Still, some of us are left scratching our heads as to what is the healthiest way to break our fast.

It is a known fact in the nutrition community, that breakfast is a key factor in starting the day. Not only does it help concentration according to Web MD, but it also helps with metabolism, controlling blood sugar, and promoting heart health. So what if you’re not an egg eater but want to get your protein in before work or a workout? SFH has some options and delicious ones at that.

Here are some recipes for protein-packed breakfasts to help you get to the finish line whether that be a long run or a long day at the office.


Give your little cup of morning dairy an extra kick with some Fuel. Just one scoop will add some spring to your step and keep your energy up. You can also include your favorite toppings and make it a whole meal.

  • 1 serving of vanilla yogurt
  • 1scoop of SFH coconut or strawberry protein powder
  • 1 tsp of granola
  • 1 tsp of nuts
  • 1 tbsp. of fresh berries fruit
  • Top with coconut flakes


If you have a hankering for a short stack, don’t worry, we’ve got you covered. You can healthily indulge in your IHOP cravings with these protein-filled recipes in a variety of flavors.

Banana Protein Pancakes by A Sweet Pea Chef

  • 1 cup rolled oats
  • 1 ripe banana
  • 2 eggs
  • 4 tsp baking powder
  • ¼ cup vanilla protein powder
  • 1/8 tsp. sea salt
  • 1/8 tsp. cinnamon
  • 2 tbsp. flaxseed
  • 1 tbsp. coconut oil (for cooking)
  • Bananas for garnish

In a blender, add all ingredients except coconut oil. Blend until smooth. Heat a skillet to medium and melt coconut oil. Pour about 1/3 cup of batter onto the griddle. Cook for 2-4 minutes until edges brown and bubbles appear in middle. Flip and cook until golden brown. Repeat with remaining batter. Top with banana slices and syrup if desired.

Chocolate Protein Pancakes by A Sweet Pea Chef


  • 4 large eggs
  • 2 ripe bananas
  • ¾ cup rolled oats
  • ¼ cup SFH chocolate protein powder
  • 2 tbsp. unsweetened cocoa powder
  • 1 tsp. ground cinnamon
  • 1 tbsp. coconut oil
  • Raspberries for garnish

In a blender, add all ingredients except coconut oil. Blend until smooth. Heat a skillet to medium and melt coconut oil. Pour about 1/3 cup of batter onto the griddle. Cook for 2-4 minutes until edges brown and bubbles appear in middle. Flip and cook until golden brown. Repeat with remaining batter. Top with raspberries and syrup if desired.

Tiramisu Protein Pancakes by Kiss My Broccoli

This seems like an insane way to get your protein in the am, but you know, yolo. It isn’t as bad as you think since the filling is low fat cottage cheese, so while it tastes decadent, it’s really packed with protein.

  • 1/3 cup rolled oats
  • 1 scoop SFH vanilla protein powder
  • 2 tbsp. ground flax seed
  • ½ tsp. baking powder
  • 1 egg white
  • ¼ cup cold brew coffee
  • ½ tsp. vanilla extract
  • 1 dash unsweetened cocoa powder

In a food processor, ground oats into flour. Combine oat flour, protein powder, ground flax, and baking powder into a bowl. In a separate bowl whisk egg until frothy. Add coffee and vanilla, stir, and then add dry ingredients. Stir. Let batter sit 5 minutes then spoon onto hot griddle and cook 5-6 minutes per side or until golden brown.

Fill with a mixture of low-fat cottage cheese, banana, and vanilla extract that has been blended until smooth. Spread mixture of filling on pancakes and dust lightly with cocoa powder. Layer pancakes with filling. Enjoy!


A hearty way to start the day can be made even heartier by adding protein powder. Take your favorite oats and push that comfort food to the next level.

Protein Oatmeal by Melissa Stadler

If you’re into oats this is a good way (whey) to add some protein to the mix. The best part is you can use this recipe with any type of oatmeal, be it instant, slow cook, gluten-free, microwaveable, or steel cut stovetop.

  • 2 cups almond milk, coconut milk, or water
  • 2 cups rolled oats (or your preferred oatmeal)
  • 4-6 tbsp. SFH vanilla protein powder
  • optional:
  • Strawberries
  • Blueberries
  • Almond slices
  • Pecan halves
  • 1 tbsp. almond butter
  • ¼ tsp. cinnamon
  • 1 tsp. brown sugar

Cook oatmeal according to instructions. As soon as oatmeal is finished cooking and still hot, stir in protein powder. Top with fresh fruit, nuts and/or nut butter.

Overnight Oats by Arman Liew

If you are the type to press the snooze bar until you are officially late, making breakfast may be the last thing on your mind. This is when a pre-made meal comes in handy. Overnight oats can be at the ready. And adding some extra protein is nothing to be mad at. This recipe is tasty and has a scoop of whey to help get you through the day.

  • ½ cup gluten-free rolled oats
  • 1 scoop SFH vanilla protein powder
  • 1 tbsp. sweetener of choice
  • ¼ tsp. of salt
  • ¾ cup almond milk (or milk of choice)

Add dry ingredients to a cereal bowl. Add your milk of choice and mix. Refrigerate overnight. Top with your favorite toppings. Enjoy!

Brownie Batter Overnight Oats by Katie Farrell

It looks like chocolate mousse, but the whey powder helps your body like the protein found in a lean breast of chicken. So why not have the chocolate stuff?

  • 1 cup unsweetened almond milk
  • ½ cup plain low-fat Greek yogurt
  • ¼ cup SFH chocolate protein powder
  • 2 tbsp. Unsweetened cocoa powder
  • 1/8 tsp. salt
  • 2 tbsp. stevia
  • 1 cup old fashioned oats

In a small bowl, mix all ingredients together. Divide between two mason jars. Cover and refrigerate overnight. Top with chopped nuts or topping of choice. Enjoy!

GF Gingerbread ‘Proatmeal’ Bars by Christal Sczebel

If you want your oatmeal on the go, these tangy bars can be packed in your bag to take with you and eat on your commute!

  • 1 ½ cups gluten-free rolled oats
  • 2 scoops SFH vanilla protein powder
  • ¼ cup ground flaxseed
  • ¼ cup coconut palm sugar
  • 1 tsp. baking powder
  • 1 tsp. ground ginger
  • 1 tsp. cinnamon
  • 1 egg, beaten
  • 3 tbsp. molasses
  • 1 ½ cups unsweetened almond milk
  • 1 tsp. vanilla extract
  • ¼ cup raisins
  • ¼ cup chopped dates

Preheat oven to 375 degrees. In a large bowl combine the dry ingredients, except the coconut palm sugar. In another bowl, whisk the egg and add in the wet ingredients as well as the coconut palm sugar. Combine wet ingredients with the dry and stir. Fold in raisins and dates. Line an 8x8 pan with parchment paper. Pour batter into the pan and bake for 25-30 minutes or until a toothpick is clean. Enjoy!


Muffins are a comforting way to start the day with a hot cup of joe, but many stay away from these baked goods for fear of developing the dreaded muffin top. These recipes featuring protein powder, are low carb and high on the stuff which will rev your engine and fat burning into high gear.

Carrot Cake Muffins by Amy Atherton

  • ¾ cup (75g) instant oats
  • ½ cup (120g) plain nonfat Greek yogurt
  • 1 cup + 2 tbsp (270mL) nonfat milk, divided
  • 2 tsp vanilla extract
  • 2 cups (240g) white whole wheat flour
  • 1 tbsp (8g) ground cinnamon
  • ½ tsp ground allspice
  • ½ tsp ground nutmeg
  • 1 ½ tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • ½ tbsp (7g) unsalted butter or coconut oil, melted and cooled slightly
  • 2 large egg whites, room temperature
  • 1 ½ tsp liquid stevia
  • 2 ¼ cups (236g) freshly grated carrots (about 3-4 large, peeled first!)

Preheat oven to 450 degrees. Lightly coat muffin tin with spray. Whisk together flour, protein powder, cinnamon, nutmeg, baking powder, and salt in a bowl. In a separate bowl whisk together coconut oil, egg, and vanilla. Stir in Greek yogurt and then add in maple syrup and stevia. Combine two mixtures. Let batter rest for ten minutes. Fold in carrots. Add mixture to the tin and bake at 425 for 8 minutes. Then reduce oven heat to 350 and bake for additional 19-22 minutes, or until tops feel firm to touch. Cool before transferring to a wire rack.

Blueberry Protein Muffins by Pop Culture

  • 1 3/4 cups whole wheat flour
  • 1 scoop SFH Vanilla protein powder
  • ¼ cup stevia
  • ¼ cup brown sugar
  • 1 ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 cup unsweetened applesauce
  • 1 egg, beaten
  • 1 egg white
  • 2 tbsp. butter melted
  • 1 tsp. vanilla
  • 1 ½ cups fresh blueberries
  • Zest from 1 lemon

Preheat Oven to 325 degrees. Spray muffin tin or use liners. In a bowl, combine applesauce, egg, egg white, melted butter, vanilla, and lemon zest. Add to flour mixture and stir. Fold in blueberries. Pour batter into muffin tins and bake for 20-25 minutes or until a toothpick comes out clean. Cool for ten minutes.


Some people whip up a smoothie as a substitute when they are low on time, but these protein powered drinks can be more than a meal replacement if you do it right. Try these delicious treats chock full of enough amino acids to get you through an extra day.

Chocolate Banana Layer Smoothie by Lee Funke

Chocolate layer:

  • 1.5 frozen bananas
  • ¼ cup SFH chocolate protein powder
  • 1 tbsp. cocoa powder
  • 1/3 cup vanilla Greek yogurt
  • ½ cup vanilla unsweetened almond milk

Banana layer:

  • 1.5 frozen banana
  • ¼ cup SFH vanilla protein powder
  • 1 tsp. vanilla extract
  • 1/3 cup vanilla Greek yogurt
  • ½ cup unsweetened almond milk

Chocolate layer: place all ingredients into a high-speed blender. Turn to high and process for 60 seconds or until smooth. Add to glass.

Banana layer:  repeat with rest of ingredients. Layer in glass on top of the chocolate layer. Enjoy!

Coffee Lovers Protein Shake by Kristina LaRue

Are you a coffee addict who needs their cup of joe in the a.m.? Skip the Frappuccino or calorie-laden latte and grab one of these high-protein, high-octane shakes instead!

  • ½ ripe banana
  • 1 scoop SFH vanilla protein powder
  • 1 cup unsweetened vanilla almond milk
  • ½ cup cold brew coffee
  • 1 ½ cups cubed ice
  • 1-3 drops stevia
  • sprinkle shaved cacao nibs for topping if desired

Add all ingredients, except ice, to a high powered blender and blend. Slowly add in ice and process until creamy. Top with cacao nibs.


Some people like a die hard traditional breakfast. If you grew up eating your first meal of the day out of the box, here is a healthier spin on it.

Protein-Packed Cereal

  • 1 scoop SFH vanilla protein powder
  • 1 cup almond milk
  • ¾ cup multigrain cereal

Mix the protein powder and almond milk and pour over cereal. Enjoy!


Some people need something a little sweet to start their day and that’s just the way it crumbles, cookie-wise. No need to fear. You can have a cookie in the morning and not spoil your regimen, because these are packed with protein and will keep you satiated until lunchtime.

Apple Cinnamon Protein Breakfast Cookies by SFH

These little bite-sized wonders are like apple pies that help keep the doctor away.

  • 1 cup old fashioned rolled oats
  • 1/2 cup Applesauce
  • 1 Egg White
  • 1 Scoop SFH Pure Vanilla Whey Protein
  • 1 Apple, diced
  • 2 tsp cinnamon
  • 1 tbsp maple syrup (for a sweeter taste)

Preheat oven to 350 degrees. Mix all ingredients until well combined. Drop onto a greased cookie sheet by the spoonful to form cookies. Bake for about 10-13 until firm and browned. Enjoy as a quick and on-the-go breakfast!

Peanut Butter Protein Cookies by Lee Hersh

If you’re nuts about cookies, this healthier alternative will give you the protein you need to get through your morning workout.

  • 2 scoops SFH vanilla protein
  • 1 large egg
  • ½ cup organic cane sugar or coconut palm sugar
  • 1 cup peanut butter, or almond butter
  • Pinch of salt
  • ¼ cup mini chocolate chips (optional)

Preheat oven to 350 and line a cookie sheet with parchment paper. Place all ingredients in a medium bowl and mix. Using a tablespoon scoop dough and roll into a ball, then flatten and place onto cookie sheet. Use a fork to create a criss-cross shape pattern onto the dough. Sprinkle with cane sugar and salt. Bake at 350 for 12-15 minutes or until golden brown. Cool and enjoy!


It may seem simple but you can kick out the jams (and butter) with these low grain bread recipes and have your morning toast before you head out for the day.

Rosemary Protein Focaccia Bread by Andrea Marchese

If you prefer savory over sweet, this may be your bag. A nice slab of protein-laden bread that may make you think you are carb-loading, but instead you’re getting your grams of amino acids in while enjoying some Italian flavored fare.

  • 12 egg whites
  • 1 tbsp. extra-virgin olive oil
  • 1 cup oat flour
  • ¼ cup psyllium husks
  • ¾ cup SFH plain protein powder
  • 2 tsp. baking powder
  • ½ tsp. sea salt
  • 1 tbsp. dried rosemary

Preheat oven to 325 degrees. Mix egg whites and olive oil. Add remaining ingredients except for rosemary and mix well. Fold in rosemary. Pour batter in parchment-lined pan. In a loaf style pan, bake about 45 minutes or until it starts to brown around edges. Let cool. Slice and enjoy! 

Cinnamon Swirl Protein Bread by Jennifer Meyering

Some like a little sweet bread with their coffee, here is a cinnamon-y guilt-free version you can feel good about eating.

  • 1 1/2 cups oat flour
  • 2 scoops vanilla protein powder
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup stevia
  • 2 egg whites
  • 1 cup unsweetened almond milk
  • 1/3 cup unsweetened applesauce

Cinnamon Swirl Mixture:

  • 1/3 cup stevia
  • 2 tsp ground cinnamon

Preheat oven to 350° F and spray loaf pan with nonstick cooking spray. In a large bowl whisk together oat flour, vanilla protein, baking powder, salt, and stevia. Add egg whites, almond milk, and unsweetened apple sauce and mix until combined. In seperate small bowl mix together remaining stevia and cinnamon. Beginning with the batter, pour about 1/3 into bottom of prepared loaf pan then sprinkle with 1/3 cinnamon sugar mixture. Repeat until all batter and cinnamon sugar is used and cinnamon/sugar mixture is last. Draw knife through to marble the mixture then place in oven and bake at 350° F for 40-50 minutes or until knife inserted in center comes out clean.

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