Recipes

19 Bright-Eyed Breakfasts Without Any Eggs

From overnight oats to a spicy tofu scramble, these dishes all but guarantee a good morning.
19 Breakfast Ideas Without Eggs
Photo by Emma Fishman, Food Styling by Susan Ottaviano 

Contrary to popular belief, eggs don’t have a monopoly on your breakfast table. Sure, we appreciate a fried egg with a side of crispy bacon as much as the next archetypal diner-goer in an American sitcom. But many of our favorite breakfast recipes don’t contain eggs at all. Think: creamy, fruity smoothies packed with antioxidants, a spicy tofu scramble with tomato and ginger, and prep-friendly oats made tonight for breakfast tomorrow. Find egg-free riffs on other breakfast mainstays here, like vegan banana-oat pancakes and bibingka waffles topped with fresh fruit. Take it from us: A no-egg breakfast isn’t synonymous with a flavorless one.

  • Four servings of overnight oats each with a different topping including bananas and tahini greens and an egg coconut and...
    Alex Lau
    1/19

    Overnight Oats

    Open to infinite variations and requiring truly nominal effort, this creamy overnight oats recipe is the ideal egg-free breakfast idea for those short on time.

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  • Photo by Emma Fishman, Food Styling by Susan Ottaviano 
    2/19

    Vegan Banana-Oat Pancakes

    With crispy edges and tender centers, this vegan breakfast idea is also dairy-free, refined-sugar-free, and gluten-free. The egg-free pancakes come together in a food processor. Chocolate chips are optional but not really.

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  • BlueberryBanana Smoothie With Tahini in a tall glass with a paper straw
    Photograph by Isa Zapata, Food Styling by Eliza Mozer
    3/19

    Banana-Blueberry Smoothie With Tahini

    This blueberry smoothie recipe is like a grown-up take on the classic combo of PB&J, with tahini for nutty richness and cinnamon and vanilla for a little added complexity.

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  • Whipped ricotta cheese on two slices of toast with date and rhubarb compote
    Photograph by Emma Fishman, food styling by Pearl Jones, prop styling by Summer Moore
    4/19

    Whipped Ricotta Toast With Date and Rhubarb Compote

    Whipped ricotta constitutes a sweet, creamy base for this tart compote, made from dates and rhubarb that get cooked down until jammy. Feel free to swap pistachios with whatever nut you have around.

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  • Pot of tofu with red sauce on green checkered tablecloth.
    Photograph by Isa Zapata, Food Styling by Spencer Richards. Prop Styling by Marina Bevilacqua
    5/19

    Spicy Tofu Scramble With Tomato and Ginger

    Inspired by paneer bhurji and egg bhurji, a scrambled egg dish with roots in the Indian subcontinent, this tofu riff is thrillingly thrifty. Serve with warm toast or flatbread.

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  • Bibingka waffle on a plate topped with yoguut dried coconut currants and apricot and fig wedges.
    Photo by Emma Fishman
    6/19

    Bibingka Waffles

    Glutinous rice flour gives these coconutty waffles (inspired by the Filipino cake bibingka) their delightfully chewy texture. And although it seems paradoxical, they’re gluten-free, too.

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  • Image may contain Food Dish Meal Plant and Bowl
    Danny Kim
    7/19

    Yogurt-Chia Pudding

    A couple scoops of whole-milk yogurt, mixed with chia seeds and agave, makes for a portable power breakfast. Dress up with any topping of your choice, like toasted coconut or chopped nuts.

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  • Cashew Yogurt recipe
    Photo by Alex Lau, Food Styling by Andy Baraghani
    8/19

    Cashew Yogurt

    Think of this extra creamy cashew yogurt as a new, flavorful vessel for your granola or fruit in the morning.

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  • Image may contain Plant Confectionery Food and Sweets
    Photographs by Jenny Huang, food styling by Sue Li, prop styling by Sophie Strangio
    9/19

    Granola Scones

    These scones are chock-full with the textures and flavors of a granola bar—a hint of sweetness comes from copious dried fruit and a sprinkle of raw sugar.

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  • Seeds chile pepper and almond butter make up this power butter recipe
    Photo by Alex Lau, food styling by Rebecca Jurkevich
    10/19

    Power Butter

    If you thought it was impossible to make nut butter more delicious, try this upgraded version, combining store-bought almond butter with a bulk-aisle’s worth of seeds sizzled in coconut oil.

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  • ChaiSpiced Granola recipe
    Photograph by Emma Fishman, food styling by Pearl Jones
    13/19

    Chai-Spiced Granola

    Inspired by masala chai, this not-too-sweet granola is flavored with finely ground black tea for a pleasant astringency that complements the warming spices.

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  • This image may contain Plant Food Produce Vegetable Lentil and Bean
    Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    14/19

    Hazelnut Granola and Chia Pudding Bowls

    Honey-sweetened granola, spooned atop a rooibos-tea chia pudding with a swirl of jam, is a breakfast you’ll want on repeat. Batch the granola and enjoy it solo for a sweet, crunchy snack.

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  • A creamy pink StrawberryBanana Smoothie being poured into a glass cup
    Photograph by Isa Zapata, Prop Styling by Dayna Seman, Food Styling by Jesse Szewczyk
    15/19

    Creamy-Dreamy Strawberry-Banana Smoothie

    Perfectly creamy from milk, Greek yogurt, and bananas, and just sweet enough from a dollop of honey, this is everything you want in an easy strawberry smoothie.

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  • A MangoSpinach Smoothie in a tall glass against a pink background
    Photograph by Isa Zapata, Food Styling by Eliza Mozer
    16/19

    Mango and Greens Smoothie

    This green smoothie gets its kick of nutrients from a heap of spinach or kale and its energizing tropical vibes from coconut water.

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  • Image may contain Plant Food Produce Vegetable Bowl Dish and Meal
    Danny Kim
    17/19

    Chia Pudding With Dried Apricots and Pineapple

    Try to get this in the fridge the night before for the best texture. If you’re short on time, just top some pineapple chunks with chopped dried apricots and some pan-toasted chia seeds for a little crunch and protein.

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  • Image may contain Plant Food Meal and Dish
    Alex Lau
    18/19

    Ricotta Toast with Pears and Honey

    Ricotta toast topped with something fruity and something sweet is a highly riffable breakfast idea without eggs. Pear and honey is just one combo we love, but run with whatever is in your fridge and pantry. Apple and maple syrup work great too.

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Li is an associate newsletter editor at Bon Appétit and Epicurious. She reports on cultural phenomena in the food space, such as Blank Street’s ascent, Chipotle’s downfall, and the Stanley Cup’s rebirth as millennial totem. She also writes about restaurant etiquette, awards, and the forces shaping them, and previously helmed ... Read More
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