Welcome to a roundup of 25 vegetarian breakfast ideas that open up a world of tasty and nutritious possibilities to kickstart your day.

With a variety of wholesome, protein-rich, and delicious plantbased options, these breakfast ideas are designed to inspire and satisfy you.

Easy Vegetarian Breakfast Ideas

From savory to sweet, these highprotein vegetarian breakfast recipes showcase the endless possibilities of meat-free mornings while nourishing your body.

Let’s dive into a world where vegetarian breakfasts are anything but ordinary, making each morning a celebration of wholesome and satisfying plantpowered food.

Vegetarian breakfasts video

1. Bircher muesli

authentic bircher muesli recipe

Bircher muesli is a wholesome vegetarian breakfast option that combines rolled oats, fresh fruits, nuts, and yogurt for a nutritious start to the day.

This Swiss-inspired dish is rich in fiber, potassium, and protein and offers an easy overnight preparation (overnight oats).

2. Microwave sweet potato

sweet potato with butter, cinnamon, and nutmeg

Next is a wholesome 10minute vegetarian breakfast with microwaved sweet potato.

Sprinkle your sweet potato with cinnamon, and add a dollop of vegan butter (or plant-based yogurt for added protein). Top it off with slices of fresh apples and maple syrup for a satisfying morning treat.

3. Egg-free pancakes

whole-wheat pancakes with apple compote on top

Try these eggfree pancakes, where each fluffy bite is a symphony of fresh flavors.

Crowned with a luscious homemade apple and raisin compote, these pancakes balance sweet and tart notes worthy of weekend brunch.

4. Oatmeal

Oatmeal with banana and peanut butter in a bowl

Start your day with this 10minute oatmeal topped with creamy peanut butter, banana, and a drizzle of maple syrup for a satisfying meatless breakfast.

This quick, nutritious morning option fuels your day and brings a comforting and delicious start.

5. Avocado spread

avocado spread on toasted bread

Try the exquisite blend of creamy avocado spread with a hint of nutty richness from tahini, creating the perfect harmony for your avocado toast.

Silky smooth textures and a subtle, savory undertone make every bite a delightful experience.

6. Sweet potato hash

Sweet Potato Hash with sour cream and cilantro

With this vegetarian sweet potato hash, you will enjoy a modernhealthier recipe that you can enjoy for breakfast, lunch, and dinner.

We combine black beanslimebell peppers, and roasted sweet potatoes to create this colorful, nutritious, and, most importantly, delicious meal.

7. Vegan frittata

vegan frittata with zucchini

Next on our list is a gluten-free breakfast meal with tender sautèed zucchini and red onions.

Our vegan frittata is an excellent vegetarian breakfast idea where we substitute chickpea flour for eggs.

You can serve the frittata as a starterside dish, and even for brunch, but we usually make it a last-minute, easy dinner.

8. Vegan French toast

Vegan French toast with vegan butter, berries and maple syrup

Thick slices of bread are soaked in an egg-free batter with non-dairy milk, vanilla, and sugar, then cooked on a pan until golden brown and crispy.

Like our vegan pancakes and crepes, this vegetarian breakfast is delicious with fresh berries and a drizzle of maple syrup.

9. Banana pancakes

Banana Pancakes with fork

Banana pancakes are softfluffy, and with a delicious banana flavor. They are an easy and wonderful vegetarian breakfast recipe.

Make them with simple ingredients in about 20 minutes. They are without eggs, and you can easily make them dairy-free with your favorite non-dairy milk.

10. Vegan Breakfast burrito

Vegan breakfast burrito with tofu scramble

This vegan breakfast burrito recipe combines our easy and tasty tofu scramble with delicious Mexican ingredients.

We add black beans and bell pepper to pack the vegetarian burrito filling with even more flavor. Top it with avocado slices or avocado spread for a creamy finish.

11. Granola on yogurt

Granola with yogurt and berries

Our homemade granola recipe is tastycrunchy, healthy, and without oil or refined sugar.

You’ll love this healthy granola recipe because it’s easy to make in less than 30 minutes and will give you sustained energy for many hours thanks to its wholesome ingredients.

12. Scrambled tofu with spinach

Tofu scramble with spinach on a plate

Tofu scramble is a wonderful savory vegetarian breakfast because it’s easy to make and delicious, and its texture is soft and creamy, similar to scrambled eggs.

We’ll show you how to make a base recipe for tofu scramble with a few simple ingredients and how to serve it with spinach, sautèed mushrooms, and confit tomatoes.

13. Blueberry muffins

Blueberry muffins with cinnamon topping

Our vegan blueberry muffins are softlightmoist, and packed with juicy blueberries. They are easy to make with only eight simple ingredients, and you can whip them up in 5 minutes.

They are great as a vegetarian breakfast idea, a snack, or to enjoy as a dessert. You’ll be surprised by how easy and tasty they are.

14. Breakfast cookies

close up oat cookies with raisins

Oat cookies with raisins and chia seeds are a great make-ahead recipe for those weeks when you need a quick-to-go breakfast or a healthy snack.

They are soft, naturally sweet, a little chewy, and made with simple ingredients you probably already have at home.

15. Oatmeal pancakes

Oatmeal pancakes with melting butter

Oatmeal pancakes are an easy and wholesome breakfast recipe you can make with a few pantry staples and enjoy with your whole family.

Make the batter with blended oatsbananaoilmilkvanilla extract, and baking powder, and top the pancakes with a delicious and sugar-free apple compote.

16. Zucchini fritters

Tzatziki sauce on zucchini fritters

Zucchini fritters are an easy, tasty, and fun recipe the whole family will love. They are golden brown, slightly caramelized outside, and soft, juicy, and flavorful.

Make them with or without eggs and serve them as a starter, side dish, or main dish with our marinara sauce or cucumber tzatziki.

17. Chickpea muffins

Frittata muffins with veggies

Chickpea frittata muffins are an easy make-ahead recipe for a nutritious and tasty protein-rich breakfast and snack on the go.

They are similar to vegan mini quiches made with chickpea flour; you can customize them with any vegetables you choose.

18. Crepes

Vegan crepes with nutella

Vegan crepes are thin, light, and delicious as regular French crepes. Fill them with homemade hazelnut spread for the perfect breakfast or brunch.

Our crepes are without eggs and dairy but light, thin, and as delicious as regular crepes.

19. Breakfast Sandwich with guacamole

Guacamole with mashed chickpeas in a sandwich

For this breakfast sandwich, we mash a can of chickpeas and mix them with guacamole for a creamy sandwich filling with added protein.

We recommend sliced tomatoes, lettuce, and wholewheat toast for a satiating vegetarian breakfast idea.

20. Apple muffins

Apple muffins on a tray

Our vegan apple muffins combine freshly harvested apples’ sweet and tart flavor with a satisfyingly soft and moist crumb.

The recipe has simple everyday ingredients packed with apple pieces and is excellent for a quick vegetarian breakfast or a healthy snack.

21. Vegan brioche

Vegan Brioche bread on a plate with powdered sugar

Our vegan brioche is a soft and fluffy breakfast recipe made with a few simple ingredients that you already have in your pantry.

You’ll love vegan brioche because it’s lightairyaromatic, delicious, and perfect for a special vegetarian breakfast.

22. Sweet potato casserole

vegan sweet potato casserole ready to serve

This breakfastfriendly casserole combines the natural sweetness of sweet potatoes with brown sugar and pecans in a warm and cozy dish.

It’s without eggs, and we replace the marshmallow topping with a crunchy and tasty crumble with pecans, sugar, and oats.

23. Ricotta toast with sundried tomatoes

crostini with ricotta

Vegan ricotta cheese is easy, light, creamy, and versatile. You can make it with three simple ingredients in less than one hour and use it exactly like regular ricotta.

It has a soft texture and a neutral flavor that is perfect for a vegetarian breakfast on crostini, sourdough bread, and bruschetta.

24. Chocolate donuts

Chocolate donuts with powdered sugar and bite

These chocolateglazed donuts are easy, fun, and delicious as a vegetarian breakfast treat.

This is an oven-baked, no-yeast cake donut recipe you can make with little effort, simple ingredients, and less than 30 minutes.

25. Pan con tomate

Pan con tomate with heirloom tomatoes on a white platter

Pan con tomate is a simple and delicious recipe from the Catalan tradition. The recipe showcases the flavors and simplicity of Mediterranean food.

You can have pan con tomate as a plant-based breakfast, lunch, or an afternoon snack. It’s excellent when ripe tomatoes are best during the hot summer.

Protein Ideas for a Vegetarian Breakfast

  • Nut butter, whether spread on toast or mixed into oatmeal, adds a proteinrich touch along with healthy fats.
  • Yogurt, Greek, almond, or soy-based. Its creamy texture is an excellent protein source and a versatile base for granola, muesli, and fruit parfaits.
  • Hemp seeds make a delightful addition to cereal, oatmeal, or smoothies, contributing protein and omega-3 fatty acids.
  • Beans served in a breakfast burrito, on toast, or a veggie-packed scramble offers a savory and protein-rich kickstart to your day.
Pan con tomate with white beans and parsley

For many more breakfast ideas, check out our breakfast category page.

Healthy vegetarian breakfast ideas

Easy Vegetarian Breakfast Ideas

By: Nico Pallotta
5 from 2 votes
Vegan frittata is an easy and delicious recipe you can make in 10 minutes on a pan or 18 minutes in the oven for a delightful breakfast, brunch, or as a light and nutritious meal.
Our recipe is without eggs and tofu. We use chickpea flour to make the batter. Once cooked, it is surprisingly similar to a classic frittata with eggs.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Course: Appetizer, Main Course, Snack
Cuisine: Italian

Equipment

  • Non-stick pan 11 inches or 28cm
  • Immersion hand blender or standing blender

Ingredients

For the frittata batter

  • 1 cup chickpea flour or garbanzo bean flour.
  • 1 cup water
  • 2 tablespoons olive oil + 1 tbsp to cook it on the pan.
  • ½ teaspoon salt
  • 2 twists black pepper
  • teaspoon kala namak or black salt. Optional, for eggy flavor.

For the zucchini filling

  • 1 medium zucchini cut into discs + ½ cup of water
  • 1 medium red onion thinly sliced
  • 1 pinch salt and pepper to taste

Variation: broccoli filling

  • 9 ounces broccoli chop into small pieces, then steamed or lightly boiled
  • 1 tablespoon olive oil extra virgin
  • salt & pepper to taste

Variation: mushroom filling

  • 7 ounces mushrooms any, chopped
  • 2 ounces kale or spinach, chopped
  • 1 clove garlic
  • 1 tablespoon olive oil extra virgin
  • salt & pepper to taste

Instructions 

COOK THE VEGGIES

  • In a pan, add ½ cup of water, 1 medium zucchini (cut into discs) and 1 medium red onion (thinly sliced).
    Cook on medium heat until the zucchini is soft and the water is gone – it should take about 5 to 10 minutes.
    Season well with 1 pinch salt and pepper.
    zucchini cooked on a pan

MAKE THE BATTER

  • To a bowl, add 1 cup chickpea flour, 1 cup water, 2 tablespoons olive oil, ½ teaspoon salt, 2 twists black pepper, and optionally ⅓ teaspoon kala namak for an eggy flavor.
    Blend until you get a smooth, lump-free mixture, then stir in the cooked zucchini.
    zucchini mixed in the chickpea flour batter

COOK IT IN A PAN

  • Heat 1½ tablespoon of oil in a clean non-stick pan, then pour the batter mixture.
    With a fork, arrange the vegetables on a single layer and spread them across the pan so they don’t just stay in the center.
    frittata batter on a pan
  • Cook over medium-low heat for 4 to 5 minutes without touching it.
    Then, before turning it over, ensure it’s not sticking to the pan by rocking it forward and back.
    Now slide it onto a plate, and then turn it back into the pan and cook it for another two to three minutes at most without letting it get too dry.
    To turn it, put the pan upside down on the plate, then turn them simultaneously.
    Slide onto a plate, cut into wedges and serve.
    vegan frittata with zucchini

OR COOK IT IN THE OVEN

  • Preheat the oven to 390°F or 200°C.
    Prepare the batter with the zucchini but use 1.5 cups of water and 1.5 cups of chickpea flour.
    Optionally, stir 1 teaspoon of baking powder to make a airier frittata.
    Line the bottom of a 9 inches x 9 inches (24cm by 24cm) cake pan with parchment paper and lightly oil the sides.
    Pour the batter into the cake pan, spread the veggies on a single layer, and bake for about 18 minutes.
    oven baked frittata before cooking
  • Take out of the pan, cut into squares, and serve warm or at room temperature.
    squared oven baked chickpea frittata

Notes

Nutrition information is an estimate for 1 serving of vegan frittata with zucchini out of 4 servings.
STORAGE & MAKE AHEAD
Make Head: you can make this recipe up to a couple of days in advance and use it for meal prep or bring it to picnics and potlucks. You serve it at room temperature or reheat it in a microwave for a minute.
Refrigerator: store vegan frittata leftovers in the fridge in an air-tight container for a few days.
Freezer: Let it cool down completely, transfer it into a freezer-friendly bag, and freeze it for up to 3 months.
Thaw & Reheat: thaw at room temperature for half an hour, then warm it up in the microwave for 1 to 2 minutes.
VARIATION WITH BROCCOLI
Cut the broccoli into small pieces, then steam them for about 15 to 20 minutes until fork tender. Alternatively, you can boil the broccoli for 10 minutes. 
Mix the broccoli with olive oil, salt, and pepper, and break up the larger pieces with a fork.
Then, stir them in the batter and continue the recipe as instructed.
VARIATION WITH MUSHROOM
Add a drizzle of olive oil and a crushed clove of garlic to a skillet.
Let the garlic fry for a minute, then add chopped mushrooms and kale. Season with salt and pepper and cook for about 10 minutes.
Add the mushrooms and kale to the batter continue the recipe as instructed.
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Nutrition

Calories: 193kcal, Carbohydrates: 23g, Protein: 8g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 450mg, Dietary Fiber: 5g, Sugar: 6g, Vitamin A: 115IU, Vitamin B6: 0.3mg, Vitamin C: 11mg, Vitamin E: 1mg, Vitamin K: 9µg, Calcium: 33mg, Folate: 159µg, Iron: 2mg, Manganese: 1mg, Magnesium: 67mg, Zinc: 1mg
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Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

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