21 High Protein Vegetarian Breakfast Recipes
We love high protein breakfasts all year round! They’re filling, satisfying, and a great way to keep full until lunch. These 21 high protein vegetarian breakfast recipes are some of our absolute favorites. They’re also reader favorites on TheHerbeevore!
Many of these recipes are easy to meal prep and make ahead, so you have a delicious and nutritious breakfast you can enjoy throughout the week.
Let’s kick off our list with some of our favorite high protein breakfasts!
1. Huevos Rancheros with Beans
These vegetarian huevos rancheros layer warm corn tortillas with seasoned pinto beans and poached eggs. Add a spoonful of guacamole and a squeeze of lime for a hearty breakfast or brunch.
Canned pinto beans simmer with sweet onion, chili powder, and cumin for a flavorful base.
Toast the tortillas and simmer the beans in the same skillet, then poach the eggs while the beans cook.
Per Serving:
- Calories: 278 kcal
- Fats: 18 g
- Protein: 9 g
- Carbs: 23 g
- Fiber: 7 g
- Sugar: 3 g
2. Strawberry Banana Milkshake with Greek Yogurt
This strawberry banana milkshake is thick and fruity, with a little tang from the Greek yogurt. Pour it into a glass for an afternoon snack or add a dollop of whipped cream for dessert.
Frozen strawberries, banana, milk, and Greek yogurt make up the creamy base, with a little honey and vanilla for sweetness.
It’s ready in 10 minutes: add everything to the blender and blend until smooth. TIP: add an extra protein powder for an even higher protein smoothie.
Per Serving:
- Calories: 241 kcal
- Fats: 5 g
- Protein: 11 g
- Carbs: 41 g
- Fiber: 4 g
- Sugar: 31 g
- Sodium: 67 mg
3. Turmeric Tofu Scramble Recipe
This golden turmeric tofu scramble makes a savory vegan breakfast with a little kick from chili powder. Serve it on a breakfast plate or pile it onto a toasted English muffin with roasted red pepper and sprouts.
Extra-firm tofu gives the scramble hearty crumbles, while turmeric adds color and nutritional yeast brings a lightly cheesy flavor.
Just mash the tofu with a fork right in the skillet, stir in the seasonings, and sauté over low heat for about 5 minutes.
Per Serving:
- Calories: 189 kcal
- Fats: 5 g
- Protein: 7 g
- Carbs: 29 g
- Fiber: 3 g
- Sugar: 1 g
- Sodium: 510 mg
4. Egg & Quinoa Bowls
These Parmesan egg and quinoa bowls make a hearty breakfast or lunch with fluffy quinoa, peppery arugula, and fried eggs. Break the yolks over the quinoa and let them mingle with the tangy lemon vinaigrette.
Grated Parmesan adds a savory finish, and a little honey balances the lemon and Dijon in the dressing.
If you have leftover cooked quinoa, just fry the eggs, shake the dressing in a jar, and assemble the bowls in 10 to 15 minutes.
Per Serving:
- Calories: 530 kcal
- Fats: 31 g
- Protein: 22 g
- Carbs: 43 g
- Fiber: 5 g
- Sugar: 4 g
- Sodium: 315 mg
5. Blueberry Oatmeal Smoothie Without Yogurt Recipe
This blueberry oatmeal smoothie is a thick, creamy breakfast you can sip on busy mornings. Banana adds sweetness, and a whole peeled orange gives the blueberries a bright citrus finish.
Old-fashioned oats and walnuts give the smoothie some body, and you can use fresh or frozen blueberries with your favorite unsweetened plant-based milk.
Just add everything to a blender and gradually turn up the speed until creamy, all in about 5 minutes.
Per Serving:
- Calories: 404 kcal
- Fats: 12 g
- Protein: 24 g
- Carbs: 56 g
- Fiber: 8 g
- Sugar: 26 g
- Sodium: 222 mg
6. Savory Cottage Cheese Bowls
This savory cottage cheese salad pairs creamy cottage cheese with crisp cucumbers and juicy tomatoes. It’s a cool, refreshing bowl for a light lunch or a savory breakfast.
Fresh parsley, oregano, and a splash of red wine vinegar give the salad a bright, tangy flavor.
Just chop the veggies, stir together the dressing, and toss the salad for a no-cook meal in 10 minutes.
Per Serving:
- Calories: 170 kcal
- Fats: 10 g
- Protein: 13 g
- Carbs: 7 g
- Fiber: 1 g
- Sugar: 5 g
- Sodium: 364 mg
7. Tomato Basil Quiche
This tomato basil quiche has a tender egg filling and a golden crust, with juicy tomatoes in every slice. Serve it warm with a simple green salad for a weekend brunch.
Fresh basil and shredded Parmesan give the filling a fragrant, savory finish.
A store-bought pie crust keeps prep simple: whisk the eggs and milk with the seasonings, add the tomatoes, then pour the filling into the crust and top with basil and Parmesan before baking.
Per Serving:
- Calories: 183 kcal
- Fats: 11 g
- Protein: 7 g
- Carbs: 14 g
- Fiber: 1 g
- Sugar: 2 g
- Sodium: 492 mg
8. Greek Yogurt Cornbread
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Per Serving:
- Calories
9. Recipe Title
This Greek yogurt cornbread bakes up light and fluffy, with sweet corn kernels tucked into each slice. Serve it warm with a bowl of chili or spread a square with butter and honey for breakfast.
Plain Greek yogurt adds a little tang, and a pinch of crushed red pepper flakes gives the cornbread an optional kick.
Just stir the wet and dry ingredients separately, fold them together, and bake until the top is lightly golden.
Per Serving:
- Calories: 151 kcal
- Fats: 2 g
- Protein: 6 g
- Carbs: 29 g
- Fiber: 1 g
- Sugar: 12 g
- Sodium: 229 mg
10. White Bean Scramble
This white bean scramble with spinach folds creamy beans and tender greens into buttery scrambled eggs. Spoon it over toast and finish with fresh parsley for a hearty breakfast or brunch.
Canned white beans make it easy to pull together, while herbes de Provence and crushed red pepper flakes add a little herbal flavor and heat.
Just whisk the eggs and milk, stir in the beans and spinach, and gently fold the mixture in a skillet over low heat until the eggs are set.
Per Serving:
- Calories: 190 kcal
- Fats: 9 g
- Protein: 14 g
- Carbs: 16 g
- Fiber: 3 g
- Sugar: 4 g
- Sodium: 142 mg
11. Creamy Lemon Smoothie
This creamy lemon smoothie tastes a little like lemon meringue pie, with tart citrus and a hint of vanilla. It’s a refreshing breakfast on the go or an afternoon snack.
Frozen bananas and unsweetened almond milk make it creamy, while dates add sweetness and vanilla protein powder rounds out the flavor.
Toss everything into a high-speed blender and blend until smooth in about 5 minutes, using just the lemon zest and juice if you have a standard blender.
Per Serving:
- Calories: 260 kcal
- Fats: 7 g
- Protein: 14 g
- Carbs: 43 g
- Fiber: 7 g
- Sugar: 21 g
- Sodium: 370 mg
12. Instant Pot Yogurt with Whole Milk Recipe – 2 Ingredients
This Instant Pot yogurt is rich and creamy, perfect for spooning into a breakfast bowl with fresh figs and crunchy granola. For a thicker, Greek-style yogurt, strain it through cheesecloth after chilling.
All you need is whole milk and a couple of spoonfuls of plain yogurt with live active cultures.
The Instant Pot’s yogurt setting handles the hours of incubation, so most of the time is hands-off.
Per Serving:
- Calories: 100 kcal
- Fats: 5 g
- Protein: 5 g
- Carbs: 8 g
- Sugar: 8 g
- Sodium: 63 mg
13. Hummus and Eggs on Toast Recipe
This hummus and egg toast layers crisp sourdough with creamy hummus and a fried egg. When you cut into the egg, the yolk runs into the hummus for a rich, savory bite.
A sprinkle of fresh parsley and crushed chili flakes adds a bright finish and a little heat.
Use prepared hummus to keep breakfast simple: toast the bread while the eggs fry, then spread, stack, and serve.
Per Serving:
- Calories: 291 kcal
- Fats: 24 g
- Protein: 12 g
- Carbs: 22 g
- Fiber: 8 g
- Sugar: 1 g
- Sodium: 314 mg
14. Birthday Cake Overnight Oats
These birthday cake overnight oats are creamy and taste like vanilla cake batter, right down to the colorful sprinkles. Make a jar the night before for a grab-and-go breakfast.
Old-fashioned oats soak in unsweetened almond milk, while vanilla extract and vanilla protein powder give them their cake-like flavor.
Just stir everything together in a jar, refrigerate overnight, and add a few extra sprinkles before serving.
Per Serving:
- Calories: 336 kcal
- Fats: 9 g
- Protein: 17 g
- Carbs: 46 g
- Fiber: 6 g
- Sugar: 13 g
- Sodium: 368 mg
15. Scrambled Eggs with Greek Yogurt
These scrambled eggs with Greek yogurt are light and fluffy with a little tang. Pile them onto toast for a cozy breakfast that’s ready in 15 minutes.
Plain Greek yogurt gives the eggs a creamy texture, and a pinch of crushed red pepper flakes adds a little heat.
Just whisk the eggs and yogurt together, then gently fold them with a spatula in a buttered skillet over low heat until set.
Per Serving:
- Calories: 140 kcal
- Fats: 9 g
- Protein: 10 g
- Carbs: 4 g
- Fiber: 1 g
- Sugar: 4 g
- Sodium: 125 mg
16. Whipped Cottage Cheese & Honey Spread
This whipped cottage cheese and honey dip is silky smooth with a sweet, slightly salty flavor. Scoop it up with fresh fruit or spread it on whole-grain toast for breakfast.
A squeeze of fresh lemon juice brightens the honey, and a pinch of cinnamon adds warmth.
Just blend everything in a food processor or blender until smooth, and it’s ready in 5 minutes.
Per Serving:
- Calories: 143 kcal
- Fats: 5 g
- Protein: 12 g
- Carbs: 15 g
- Fiber: 1 g
- Sugar: 12 g
- Sodium: 332 mg
17. Tomato Mushroom Quiche
This tomato mushroom quiche has a creamy egg filling with juicy tomatoes and earthy mushrooms. Serve it warm for weekend brunch or slice it up for an easy lunch.
Cherry tomatoes add a little sweetness, while Parmesan gives the filling a savory bite.
A store-bought pie crust keeps prep simple, so you can whisk the eggs and milk, stir in the sliced vegetables and cheese, and pour the filling straight into the crust.
Per Serving:
- Calories: 228 kcal
- Fats: 14 g
- Protein: 10 g
- Carbs: 14 g
- Fiber: 1 g
- Sugar: 3 g
- Sodium: 383 mg
18. Swiss Bircher Muesli Overnight Oats
This Swiss Bircher muesli is a creamy overnight breakfast with crisp apple, sweet banana, and chewy dried cranberries. Chopped walnuts and pumpkin seeds give each spoonful a little crunch.
Old-fashioned oats soften overnight in plain yogurt and milk, with a touch of brown sugar to balance the yogurt’s tang.
Just stir everything together in a bowl, portion it into jars, and refrigerate overnight for an easy grab-and-go breakfast.
Per Serving:
- Calories: 238 kcal
- Fats: 6 g
- Protein: 9 g
- Carbs: 39 g
- Fiber: 7 g
- Sugar: 11 g
- Sodium: 23 mg
19. Vegan Chickpea Flour Muffins
These savory chickpea flour frittata muffins are packed with kale and sweet roasted red peppers. They’re great for brunch or for baking ahead and reheating on busy mornings.
Chickpea flour forms the base, while nutritional yeast adds a cheesy flavor and crushed red pepper flakes give the muffins a little kick.
Just stir everything together in one bowl, pour the batter into a muffin tin, and bake until the edges start to brown.
Per Serving (For Each Muffin)
- Calories: 70 kcal
- Fats: 1.1 g
- Protein: 4.4 g
- Carbs: 10.3 g
- Fiber: 2 g
- Sugar: 1.7 g
- Sodium: 27.5 mg
20. Cottage Cheese & Fruit Bowls
This cottage cheese and fruit bowl serves creamy cottage cheese right inside a ripe cantaloupe half. Each spoonful has a little salty cottage cheese and sweet, juicy melon.
Blueberries and grapes make a colorful topping, and a drizzle of honey adds a little extra sweetness if you like.
Just halve the cantaloupe, scoop out the seeds, and fill each half with cottage cheese and fruit for a 5-minute, no-cook breakfast.
Per Serving:
- Calories: 317 kcal
- Fats: 7 g
- Protein: 20 g
- Carbs: 46 g
- Fiber: 3 g
- Sugar: 41 g
- Sodium: 580 mg
21. Vegan Scrambled Eggs
These vegan scrambled eggs are made with silken tofu for a soft, creamy scramble. Pile it onto a thick slice of sourdough toast and top with avocado for a hearty breakfast.
Turmeric gives the scramble its golden color, while nutritional yeast adds a cheesy note and chili powder brings a little warmth.
Just mash the tofu with a fork right in the skillet, stir in the seasonings, and sauté over low heat for about 5 minutes.
Per Serving:
- Calories: 207 kcal
- Fats: 7 g
- Protein: 20 g
- Carbs: 3 g
- Fiber: 1 g
- Sugar: 1 g
- Sodium: 9 mg
