Start the Day Right With These 5 Protein-Packed Breakfasts

Preheat the oven to 375 degrees. In a large mixing bowl, whisk the eggs thoroughly. Combine the cornstarch in milk to dissolve, then incorporate it into the eggs. Once well combined, add the feta, spinach and sun-dried tomatoes and season with salt and pepper.

Generously coat a 12-inch cast iron pan with non-stick spray. Pour the egg mixture into the pan and bake for 20 to 25 minutes or until a toothpick inserted comes out clean. Be cautious not to open the oven before 15 minutes to ensure the frittata rises properly. Once cooked, serve warm or at room temperature.

Place a large skillet over medium-high heat. Add in the olive oil, then add the diced sweet potatoes, paprika and salt to the skillet and cook until they start to soften, 8 to 10 minutes, stirring occasionally. Add in the onion, garlic and bell pepper and cook for another 3 to 4 minutes.

Once the sweet potatoes and veggies are cooked, remove from the pan and add the turkey sausage to the skillet to brown, crumbling to ensure even distribution. Cook for another 8 to 10 minutes.

When the turkey sausage is browned and cooked through, add the sweet potato and veggies back into the pan and stir in the black beans. Turn heat to low, cover and cook for 5 minutes to let the flavors meld.

Serve the hash warm, garnished with fresh cilantro and avocado.

Ensure the quinoa is hot if using leftovers or frozen. Heat olive oil in a nonstick skillet over medium heat. Crack the eggs into the skillet, cover and cook to your preferred level of doneness — for a runny yolk, about 2 to 3 minutes should suffice. Season with a pinch of salt and pepper.

In a serving bowl, add the cooked quinoa as the base. Place the fried eggs on top of the quinoa, then add the halved cherry tomatoes and sliced avocado around the eggs. Sprinkle the crumbled feta cheese over the bowl and garnish with fresh cilantro.

Tip: to make this meal even easier, hard boil the eggs in advance — simply slice and serve before eating.

Heat olive oil in a skillet over medium heat. Add red onion, bell peppers and jalapeño to the skillet along with a pinch of salt. Sauté until vegetables are tender, 5 to 6 minutes.

In a separate bowl, crack the eggs, add the cornstarch and whisk them together. Once veggies are cooked, add to the skillet and stir to scramble, 2 to 3 minutes.

Add shredded rotisserie chicken to the skillet, along with cumin, chili powder and salt. Mix well and cook for an additional 2 to 3 minutes until heated through.

Warm the flour tortillas in a dry skillet or microwave for 30 seconds. Divide the chicken and egg mixture evenly among the tortillas. Sprinkle shredded cheddar cheese over the chicken and egg mixture. Fold the sides of the tortilla over the filling, then roll it up tightly to form the burrito.

Serve immediately or wrap tightly in plastic wrap to freeze for up to 2 weeks.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk, egg, melted butter, 2 tablespoons of almond butter and vanilla extract. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Small lumps are perfectly acceptable.

Heat a griddle or non-stick skillet over medium heat. Lightly grease with cooking spray or a bit of butter. Pour .25 cup of batter onto the griddle for each pancake; most pans can cook 3 to 4 at a time. Cook until bubbles form on the surface (2 to 3 minutes), then flip and cook until the other side is golden brown. Store pancakes in a 250-degree oven while the remainder of the batch is prepared.

Once the pancakes are cooked, spread a layer of the remaining almond butter on one side of a pancake. Place banana slices on the almond butter, then top with another pancake. Serve the stuffed pancakes warm with a drizzle of maple syrup.