9 Satisfying Breakfast Alternatives For People Who Just Don’t Like Eggs

No scrambling required!

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Whether you're a big egg lover, like me, or you just can't stand them, we could all use a break from time to time. Thankfully nearly any food can be transformed into a yummy and filling breakfast alternative. If you’re looking for a fun way to transform your go-to breakfast, these 9 recipes are sure to please. Each one can be dressed up (or dressed down) to give your day exactly what it needs!

Two shots of chilled espresso are used to make the creamy base of this colorful breakfast bowl, so you can eat and drink your morning cup of joe at the same time! It’s also a great choice if you’re looking to get some extra fruits into your diet since you'll use pureeed bananas and dates to make it too.

This hearty chia seed pudding makes the perfect grab-and-go breakfast. Simply assemble it the night before and top it with your favorite fruit, nuts or seeds in the morning. It’s that easy and delicious! It also makes a great snack or after dinner treat if you have leftovers.

Switching up regular French toast has never been easier or more flavorful thanks to this zesty and fruity baked variety from Jeff Mauro. To make it, Jeff substitutes traditional bread slices with store-bought Hawaiian rolls for an effortless upgrade that you can put together a full night before.

Milk, Barley Flakes, Light Brown Sugar, Raspberries, Granny Smith Apple, PIstachios, Chia Seeds, Cinnamon

Milk, Barley Flakes, Light Brown Sugar, Raspberries, Granny Smith Apple, PIstachios, Chia Seeds, Cinnamon

Photo by: Matt Armendariz

Matt Armendariz

Loaded with filling fiber from fruits, nuts and barley flakes, this warm breakfast porridge can be customized just as easily as any omelet. Our test kitchen chefs topped theirs with fresh raspberries, crunchy Granny Smith apple slices and nutty pistachios, but we wouldn’t be mad if a handful (or two) of mini dark or white chocolate chips made an appearance.

Food Styling: Anne Disrude
Props: Marina Malchin.

LightenUp_CornMuffins_04.tif

Food Styling: Anne Disrude Props: Marina Malchin. ,Food Styling: Anne DisrudeProps: Marina Malchin.

A healthy combination of grapeseed oil and apricot nectar add just the right amount of sweetness to these low-fat muffins from Food Network Magazine. They’re the perfect choice for anyone with a sweet tooth or someone who just needs a break from cereal.

Though absolutely lovely as a standalone treat, this warm breakfast bake can easily be dressed up with a dollop of Greek yogurt or a shot of ice cold milk for a more filling option. Trust us — anyone who loves fruit cobbler won’t know the difference between this and the classic dessert.

The secret ingredient behind this giant skillet hash brown is the subtly sweet pop it gets from grated parsnips. Minced parsley and chopped scallions also add some lovely color and crunch if you prefer breakfasts that have savory notes.

This breakfast staple from Food Network Magazine is made with chia seeds and mashed bananas, then finished off with berries and syrup to give you a delicious breakfast in just 30-minutes! It’s the perfect canvas for sneaking a little good-for-you-touch into your morning routine.

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Photo by: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2013, Television Food Network, G.P. All Rights Reserved

This hash brown breakfast casserole doesn’t need the help of eggs to be rich and creamy — you can thank the trio of yogurt, sour cream and cheese for that. All three ingredients add a lovely richness without being too over-the-top or caloric.

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