Yet, although current USDA recommendations advise eating between 1 and 3 cups of vegetables each day, only 9%, or about one in 101 American adults get enough, according to the CDC. Eating vegetables during your morning meal also makes it more likely that you’ll make healthier choices2 throughout the rest of your day, according to findings from survey data published in Nutrients. If your only idea of breakfast vegetables are the home fries or hash browns served with your scrambled eggs, check out these 15 recipes that make it easy—and delicious—to eat more veggies for breakfast. If you’re feeling really ambitious, use a homemade vegetable broth for an extra dose of nutrients. Get the recipe here. Eating just one serving of these waffles will help you eat more than 1 cup of veggies before lunch. Get the recipe here. And if you need a great way to get a quick extra dose of veggies, you can add a serving of greens powder, which provides digestive enzymes and some antioxidant-rich fruit, too. For an additional boost, look for a greens powder with organic sea veggies, which are rich in hard-to-find essential nutrients. Get the recipes here. Of course, if that flavor combo isn’t your jam, you can use any vegetable filling you want. Try spinach and tomatoes, or mushrooms and bell peppers. Get the recipe here. Get the recipe here. And, at one-quarter cup of cooked green veggies per sandwich, adding this breakfast to your meal plan puts you well on your way to meeting your daily needs. Get the recipe here. While the filling in this recipe calls for tomatoes and scallions, you can get creative with any veggies you have on hand. Try broccoli, sauerkraut, mushrooms, or onions. Get the recipe here. Get the recipe here. You can switch up your breakfast vegetables by rotating between spinach, arugula, Swiss chard, or any other of your favorite leafy greens. Get the recipe here. And because the recipe calls for any combination of vegetables you want, it’s a great way to use up any leftover veggies in your fridge or try something new. Get the recipe here. This version combines peppers, onion, and potatoes, but if you’re trying to keep it lower carb (and sneak in an extra dose of nonstarchy vegetables), swap the potatoes for chopped zucchini or turnips. Get the recipe here. Get the recipe here. If you make it part of your regular rotation, you can switch things up and optimize your nutrient intake by using kale, Swiss chard, or mustard greens in place of spinach. Get the recipe here. If you want to add in even more veggies, try shredded carrots or sweet potatoes, which add a natural sweetness, in addition to the zucchini. Get the recipe here. If you don’t have butternut squash, or want to add more veggie variety, you can use cubed sweet potatoes or pumpkin in its place. Better yet, serve it as a topping for your pumpkin quinoa porridge. Get the recipe here. And if you want to drink your veggies too, check out our greens powder roundup. She has written twelve books and has had more than 2,000 articles published across various websites. Lindsay currently works full time as a freelance health writer. She truly believes that you can transform your life through food, proper mindset and shared experiences. That’s why it’s her goal to educate others, while also being open and vulnerable to create real connections with her clients and readers.
