Today I wanted to address a topic that’s been on my mind for a while. I’ve noticed this in both my own life and with my clients: the subject of breakfast. Undoubtedly, eggs are a lifesaver at breakfast. They’re quick and filling, but eating the same thing every morning can be tiresome for most of us. So this week I wanted to put together some breakfast options that are both filling and don’t consist solely of eggs.

These recipes might still include eggs, but perhaps we only use one egg in the whole recipe. Even then, spreading it out over 3-4 mornings leaves very little egg for the day. These recipes aren’t for egg allergies or vegans, but for those who are tired of eating eggs for breakfast and are looking for alternatives to the same old breakfast plates.

Filling Olive Crackers – Gluten-Free, Vegan

I can’t even begin to tell you how filling these crackers are. Two of them, served with a salad, are incredibly satisfying. They’re also delicious, crispy.

Ingredients:

1/2 cup green lentils. Cook the lentils briefly, then drain the water. Just enough to soften them slightly; they don’t need to be mushy.

1/2 cup almond flour (you can obtain this by grinding almonds in a food processor)

2 tablespoons green olive paste (black olives can also be used)

2 tablespoons pumpkin seeds (I ground them briefly in a food processor)

2 tablespoons black poppy seeds and sesame seeds (optional, not necessary)

2 tablespoons chia seeds, soaked in 4 tablespoons of hot water in a bowl until they become a gel. If you don’t want to use chia seeds or don’t have them, you can use 1 egg white instead.

2 tablespoons olive oil

A pinch of salt and 1 teaspoon sweet paprika powder

First, we process the lentils in a food processor. We leave them in a coarse consistency, not a puree.

Then, we add all the other ingredients and knead. We place the dough on a baking sheet lined with parchment paper. We wet our hands and spread the dough thinly on the baking sheet. We bake in a preheated oven at 150 degrees Celsius (turbocharged) until crispy.

Flourless Cottage Cheese Pastry

I’ve made these cottage cheese pastries so many times over the years. No one can believe there’s no flour in them, and there really isn’t. They taste amazing and are very filling. When you get tired of eating eggs every morning, these pastries are a lifesaver.

Ingredients:

350 gr cottage cheese

1 egg

1 tablespoon melted butter

2 handfuls of coarsely chopped walnuts

1/2 cup coarsely chopped sunflower seeds

3 tablespoons coarsely chopped oatmeal

1/2 teaspoon baking powder

Your choice of spices. I used thyme. Red pepper, parsley, dill, vegetable powders… Fresh onions also go very well. Anything works.

I kneaded everything together and shaped them with wet hands. It’s difficult to shape them if you don’t wet your hands. I placed them on a baking sheet lined with parchment paper. It was cooked at 170 degrees for about 30 minutes. It’s ready when it’s golden brown and crispy. You’ll be surprised how filling it is.

You can freeze any leftovers. You can take them out of the freezer whenever you want and heat them in a pan or toaster oven. They taste just like they came out of the oven.

Gluten-Free Pastries

One of my favorite and most delicious gluten-free pastries.

Ingredients:

1/2 cup quinoa flour

1/2 cup bean flour

NOTE: You can use any flour you like as a full cup.

1 egg (yolk for brushing, white for the dough)

1/2 packet baking powder

2 matchbox-sized pieces of grated hard cheese. I used İzmir tulum cheese, but aged kashar or lor cheese would also work.

3/4 cup yogurt whey or milk

Sesame seeds and poppy seeds for garnish

I mixed everything together and kneaded the dough. It was a soft dough that was slightly sticky to the touch. I greased my hands and shaped the dough into balls. I brushed them with egg yolk and decorated them. Everything took 5 minutes. I placed them on a baking sheet lined with parchment paper and baked them in a 175-degree Celsius convection oven for 30 minutes.

Makes 12 pastries. It only takes 5 minutes to prepare. If you put two in your bag every morning on your way to work, you’ll have a healthy breakfast with you everywhere. You won’t have to eat those pastries made with white flour and margarine outside.

Tomato Oatmeal

In a saucepan, sauté peppers and mushrooms in clarified butter or olive oil. Add tomatoes and cook until a sauce forms. Then add 3-4 tablespoons of oatmeal and cook for 2 minutes until the oats are soft.

In winter, you can omit the tomatoes altogether and sauté the peppers and mushrooms in a little butter, then add the oatmeal directly with a little water and cook.

I wanted to share these as ideas. The options are endless. If you have any egg-free breakfast options in mind, I would be very happy if you shared them with me.