I’ve always valued a great breakfast recipe, because as the first meal of the day it sets the tone for everything that follows. Why not make it exceptional? And for me, breakfast is more than just a meal; it’s what gets me out of bed in the morning! I’m so passionate about breakfast that I even plan my intermittent fasting schedule around it. Frankly, if I had to choose, I’d much rather enjoy breakfast and skip dinner! I also enjoy watching Roy, who always wakes up hungry, create his own breakfast masterpieces.

zucchini pie plated on colorful plate & in cast iron

Delicious Breakfast Recipes to Kick Off Your Morning

I love to start my day with a walk, knowing I’m heading toward something delicious. My breakfast can be as simple as cottage cheese with Marinated Red Onions, avocado, salt, and pepper. But I also love a breakfast that takes a bit more preparation, so I have assembled my favorite delicious breakfast recipes below, and I’m sure you’ll love them as much as I do.

Did You Know This About Teri?

A fun little tidbit about me: if I’m going to enjoy a glass of champagne, I’d prefer it with breakfast rather than dinner. And let’s not forget that I consider cake for breakfast to truly be the breakfast of champions!

Ultimate sandwich breakfast sandwich on a hurley plate

The Ultimate Breakfast Sandwich

I love how versatile sandwiches are—they’re perfect anytime! This breakfast sandwich is a fun twist on the classic sausage, egg, and cheese. For a fresher taste, I prefer using raw sausage, like Porter Road’s Hot Links, but you can certainly use any sausage you like. We made ours with English Muffins, but you can pick your favorite. For a gluten-free option, Trader Joe’s gluten-free English Muffins are fantastic!

joes special plated with bread on a white plate

Joe’s Special

Joe’s Special is truly a game-changer. It’s a Northern California and Pacific Northwest diner staple of eggs, ground beef, and spinach, it originates in the 1920’s in an Italian-American restaurant in San Francisco, called New Joe’s Recently I asked my followers for their back-to-school recipe requests, and the response was clear: they want easy, budget-friendly recipes featuring ground beef for fall. To mix things up, I incorporated pork and exotic mushrooms while keeping the core ingredients—ground beef, onions, spinach, and eggs—true to the original.

spinach and feta strata in baking dish on dark background

Feta Strata

I love making a strata. It’s a festive, make-ahead egg dish that’s perfect for brunch. My blog features the original recipe inspired by my mother, plus two variations: one with Salami and Gouda and this Spinach and Feta version. The Spinach and Feta Strata is a standout! With my Marinated Red Onions included, it’s a creamy, Greek-inspired twist on the classic that I find hard to beat.

Teri wearing all green while drinking a green juice

Green Juice

I’ve been juicing on and off for decades, but old-school juicers always seemed too bulky and hard to clean. That changed when I found the perfect juicer. If you’re in the market for one, make sure to use my code that you can find over on my Green Juice blog post. Since becoming devoted to intermittent fasting, I’ve found that breaking my fast with fresh green juice from my own kitchen is ideal. Combining fasting with juicing has really rejuvenated my health and made me feel great!

salmon, avocado, and vegetables on a white plate

Salmon Breakfast

I’m excited to share a favorite egg-free breakfast. As a food blogger working from home, I love making this simple dish: cook a piece of salmon while you layer greens, cherry tomatoes, avocado, zucchini, and my Marinated Red Onions. Use whatever ingredients you have on hand. Including greens in my breakfast is a must! Arugula, sautéed Chinese greens, or Boston lettuce all work. From my Whole30 experience, this meal keeps me full and satisfied, helping avoid cravings. Fresh, high-quality ingredients are key!

lemon blueberry cake on a platter and two cake slices next to it

Blueberry Lemon Cake

As Julia Child allegedly said, “A party without cake is just a meeting.” Our Gluten-Free Lemon Blueberry Cake, topped with a light, bright glaze, is bound to impress. It’s easy to make, though gluten-free flour takes a bit longer to bake and the cake needs to cool before icing. Good luck having just one slice!

open faced bagel with greens, avocado, tomatoes, & cream cheese mixture

Lox Bagel

I had a blast making this chopped lox bagel—it’s quick, easy, and surprisingly cathartic. Check out the post for the mini recipe and feel free to put your own spin on it! I added capers and Marinated Red Onions, but you could also throw in an egg, a pickle, or some shallots.

teri holding a plate with avocado toast on it

Cottage Cheese & Egg

Cottage cheese is having a moment, and we’re all in. It may look plain, but it’s delicious! For a high-protein meal, we mix chopped eggs, avocado, cottage cheese, and my delicious Creamy Chive Dressing, then top it with Marinated Red Onions, chives, parsley, and Chili Crisp oil. It’s great on toast, in a lettuce boat, with crackers, or straight from the spoon.

finished cottage chese wrap on a dark plate

Cottage Cheese Wrap

I love following the viral cooking trends on Instagram—they’re my kind of fun! With the current focus on increasing protein intake, the Cottage Cheese Wrap trend is a perfect fit for me as someone who’s gluten-free. It’s easy: just blend cottage cheese with spices and an egg, then bake it on a sheet to create a protein-packed wrap. For those who, like me, prefer cooking over baking, a crumble is a fantastic
choice. It’s wonderfully simple—just mix the ingredients and stir!

Strawberry Rhubarb Cobbler this spoon digging into the bobbler

Strawberry Rhubarb Crumble

Though baking isn’t usually my forte, I have a special love for Strawberry Rhubarb Crumble. With strawberry season in full swing, it’s the ideal time for this delightful dessert. Inspired by my mom’s incredible crumble, I wanted to create a gluten-free version that captures the same deliciousness.
For those who, like me, prefer cooking over baking, a crumble is a fantastic choice. It’s wonderfully simple—just mix the ingredients and stir!

zucchini pie plated on colorful plate & in cast iron

Zucchini Pie

*recipe below*

There’s something truly wonderful about a crustless zucchini pie—especially when you use in-season produce and combine with eggs, cheese, milk, and herbs to create something scrumptious and delicious. What’s great is that you can customize it every time, making each pie unique. You can add ingredients like sausage, peppers, or broccolini, and experiment with different types of cheese. In my cookbook, we offer a Whole30 version, which is fantastic because it turns out differently each time you make it. You can also give it a Greek twist by including spinach, tomatoes, feta cheese, and Greek spices. The possibilities are endless!

ingredient shot
Gather the ingredients.
teri sauteing zucchini in cast iron skillet
Sautee the zucchini & the shallots
Blending eggs in blender
Blend the egg mixture.
adding egg to the cast iron skillet
Pour the egg mixture into the cast iron skillet then add the rest of the toppings.
cast iron skillet in the oven
Bake.
Overhead shot of the zucchini pie
Serve & enjoy!

Are You A High-Protein Foodie? Teri Has You Covered!

As a dedicated foodie, I’m not going to be eating bland meat to get my protein! Easy and delicious are what I aim for. It brings me joy to make and eat these colorful combinations, and you’ll surely love them as much as I do. Especially as a breakfast.

Click here to go to the post!

raspberries chicken pesto cucumber
apples yogurt nuts peanut butter
eggs berries broccolini avocado
cheesy eggs, avocado onions blackberries
white plate a bowl of grinder salad, strawberries, & crisps.
cottage cheese cucumber dried chips jicama

If you make my Zucchini Pie, please rate and review it below to let me know what you think! And if you’re looking for more fun, sign up for our Friday Favorites newsletter, and follow along on Pinterest, Instagram, and TikTok!

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zucchini pie plated on colorful plate & in cast iron

Zucchini Pie

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  • Author: Teri Turner
  • Prep Time: 25
  • Cook Time: 25
  • Total Time: 50 minutes
  • Yield: 6
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American
Print Recipe

Description

.There’s something truly wonderful about a crustless zucchini pie—especially when you use in-season produce and combine with eggs, cheese, milk, and herbs to create something scrumptious and delicious. 

Ingredients

  •   6 cups thinly sliced zucchini 
  •   2 teaspoons kosher salt, divided 
  •   8 large eggs 
  •   ¼ cup milk 
  •   ¼ teaspoon freshly ground black pepper 
  •   2 tablespoons plus 2 teaspoons extra-virgin olive oil 
  •   ½ cup sliced shallots 
  •   2 cups shredded cheddar cheese  
  •   Pinch of red pepper flakes or Aleppo pepper 
  •   2-3 slices of cooked bacon, sliced into 1-inch pieces, for topping 
  •   2 tablespoons chopped fresh basil leaves  

Instructions

  1.   In a large bowl, toss the zucchini with 1 teaspoon of salt. Spread out a tea towel and arrange the zucchini slices on the towel in a single layer. Cover the zucchini with another tea towel, press down lightly, and let sit for 20 minutes to draw out excess moisture. 
  2.   Preheat the oven to 350°F. 
  3.   In a blender or food processor, combine the eggs, milk, remaining salt and ? teaspoon of the black pepper and blend until thoroughly combined. Set aside. 
  4.   In a cast-iron pan, heat 2 teaspoons of the olive oil over medium heat. Add the shallots and cook, stirring, until soft and light brown, about 2 minutes. Transfer the shallots to a plate and set aside. 
  5.   In the same pan, heat the remaining 2 tablespoons of oil over medium heat. Add the zucchini slices and cook, stirring occasionally, until translucent, 8 to 10 minutes. 
  6.   Stir in the shallots and turn off the heat. Evenly distribute the cherry tomatoes over the top and press down lightly to evenly flatten the ingredients. Sprinkle the remaining 1/8 teaspoon black pepper and pour the egg mixture into the pan then sprinkle the shredded cheese over top. 
  7.   Bake for 15 minutes, until cooked through and springy to the touch in the middle. Remove from the oven and let stand for 5 minutes. Top with bacon and basil, slice into wedges, and serve.  

Nutrition

  • Serving Size:
  • Calories: 370
  • Sugar: 2.2 g
  • Sodium: 863.6 mg
  • Fat: 29.5 g
  • Carbohydrates: 5.4 g
  • Protein: 20.8 g
  • Cholesterol: 297.9 mg
Teri’s Tried & True Recipes For Breakfast That Everyone Will Love


Do you have a copy of the No Crumbs Left cookbook yet?

Food is my love language, and this book is a guide to getting you in the kitchen with me, rolling up your sleeves, and reigniting your passion for everyday cooking. Woven throughout the book are my Teri’s Tips as well.

This cookbook is a love letter to my mother because it offers the recipe for a well-lived life.

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