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5 Easy GLP-1 Breakfast Ideas That Keep You Full Longer

Five easy breakfast ideas featuring protein, fiber, and wholesome ingredients for satisfying mornings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 5 servings
Calories 305 kcal

Equipment

  • 1 mixing bowl for yogurt bowl or egg mixture
  • 1 jar or container for overnight oats
  • 1 toaster for toast
  • 1 nonstick skillet for scramble bowl
  • 1 spatula for scrambling eggs
  • 1 knife for slicing produce
  • 1 Cutting board for prep

Ingredients
  

Avocado Cottage Cheese Toast

  • 2 slices whole grain bread
  • 1/2 avocado sliced
  • 1/2 cup cottage cheese
  • 4 slices cucumber
  • 4 cherry tomatoes halved
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 tablespoon microgreens or fresh herbs for topping

Berry Greek Yogurt Bowl

  • 3/4 cup plain Greek yogurt
  • 1/4 cup blueberries
  • 2 strawberries sliced
  • 2 tablespoons raspberries or blackberries
  • 1/2 kiwi sliced
  • 1 tablespoon sliced almonds
  • 1 teaspoon chia seeds or pumpkin seeds
  • 1 teaspoon nut butter or honey optional

Overnight Oats Jar

  • 1/2 cup old-fashioned oats
  • 1/2 cup unsweetened milk of choice
  • 1/3 cup Greek yogurt
  • 1 tablespoon chia seeds
  • 1/4 cup mixed berries
  • 1/4 teaspoon cinnamon
  • 1 teaspoon maple syrup optional
  • 2 mint leaves optional for topping

Savory Breakfast Scramble Bowl

  • 2 eggs
  • 1 teaspoon olive oil
  • 1/2 cup mushrooms sliced
  • 1/2 cup baby spinach or mixed greens
  • 1/4 avocado sliced
  • 4 cherry tomatoes halved
  • 1/3 cup cooked quinoa
  • 1 pinch salt
  • 1 pinch black pepper

Smoked Salmon Breakfast Wrap

  • 1 whole wheat wrap
  • 2 tablespoons cream cheese or Greek yogurt spread
  • 2 ounces smoked salmon
  • 1/4 avocado sliced
  • 1 handful greens
  • 4 slices cucumber thinly sliced
  • 1 pinch black pepper

Instructions
 

Prepare the Breakfast Ideas

  • In a jar or container, stir together the oats, milk, Greek yogurt, chia seeds, cinnamon, and optional maple syrup. Cover and refrigerate for at least 4 hours or overnight.
  • For the yogurt bowl, add Greek yogurt to a bowl and top with blueberries, strawberries, raspberries or blackberries, kiwi, sliced almonds, seeds, and optional nut butter or honey.
  • Toast the whole grain bread. Spread cottage cheese over the toast, then top with sliced avocado, cucumber, cherry tomatoes, salt, pepper, and microgreens or herbs.
  • Heat olive oil in a nonstick skillet over medium heat. Add sliced mushrooms and cook for 3 to 4 minutes until softened, then add spinach and cook until wilted.
  • Whisk the eggs with salt and pepper, pour into the skillet, and gently scramble until just set. Serve over cooked quinoa and top with avocado slices and cherry tomatoes.
  • Spread cream cheese or Greek yogurt spread over the whole wheat wrap. Layer with smoked salmon, avocado, greens, cucumber, and black pepper, then roll tightly and slice in half.
  • Top the chilled overnight oats with mixed berries and mint leaves just before serving.

Notes

Prep fruit and vegetables ahead to make mornings easier. Add fresh toppings just before serving for the best texture. Nutrition is an estimate and will vary by which breakfast option you choose.