Five years ago, Karina would be shocked that I love breakfast now. I did intermittent fasting for about 12 years, but pregnancy changed everything. I had to eat in the morning so I wouldn’t feel nauseous… and now here we are; breakfast is officially my favourite meal of the day.My focus is always:Macro-balancedHigh proteinHealthy carbs + …
Five years ago, Karina would be shocked that I love breakfast now. I did intermittent fasting for about 12 years, but pregnancy changed everything. I had to eat in the morning so I wouldn’t feel nauseous… and now here we are; breakfast is officially my favourite meal of the day.
My focus is always:
- Macro-balanced
- High protein
- Healthy carbs + fats
- Keeps blood sugar stable until lunch
These are the exact delicious breakfasts I’ve been making on repeat; simple, satisfying, and built to support energy, blood sugar, and milk supply.
Enjoy!
Ingredients
Method
- Cook hashbrowns in the air fryer or oven until crispy.
- Bring water to a boil and cook eggs for 7 minutes, then peel.
- Mash avocado with salt, pepper, lemon juice, and any seasoning you like.
- Assemble: hashbrowns → avocado → eggs → salt/pepper → chipotle mayo → chili crisp.
Notes
Approx macros:
Calories: ~520
Protein: ~23g
Carbs: ~38g
Fats: ~30g
Calories: ~520
Protein: ~23g
Carbs: ~38g
Fats: ~30g
Ingredients
Method
- Preheat oven to 400°F (200°C).
- Whisk eggs, almond milk, oregano, garlic powder, salt, and pepper.
- Heat olive oil in an oven-safe pan over medium heat.
- Pour in egg mixture. When edges start to set, remove from heat.
- Layer tomato slices, pepperoni, and basil on top.
- Bake for 20–25 minutes, until center is set.
- Cool slightly before slicing. Store in fridge up to 3 days.
Notes
Approx macros (per slice / ⅓ pan):
Calories: ~250
Protein: ~18g
Carbs: ~3g
Fats: ~18g
Calories: ~250
Protein: ~18g
Carbs: ~3g
Fats: ~18g
Ingredients
Method
- Cook oats according to package directions.
- Stir in protein powder until smooth.
- Top with peanut butter, cinnamon, and banana or fruit of choice.
Notes
Approx macros:
Calories: ~430
Protein: ~30g
Carbs: ~40g
Fats: ~14g
Calories: ~430
Protein: ~30g
Carbs: ~40g
Fats: ~14g
Ingredients
Method
- Scramble eggs on low heat until fluffy.
- Toast sourdough bread.
- Mash avocado with salt, pepper, and lemon (optional chili flakes).
- Plate everything together and add fruit on the side.
Notes
Approx macros:
Calories: ~540
Protein: ~27g
Carbs: ~32g
Fats: ~32g
Calories: ~540
Protein: ~27g
Carbs: ~32g
Fats: ~32g
Turkey + Sweet Potato + Egg Skillet
(I batch-cook the turkey & sweet potatoes for fast breakfasts)
Ingredients
Method
- Heat skillet over medium-high.
- Add turkey and sweet potato to warm through.
- Add eggs and spinach and scramble everything together.
- Season with salt, pepper, and seasoning of choice. (I love Momofuku Savory Seasoning or Frank's Red Hot.)
Notes
Approx macros:
Calories: ~430
Protein: ~35g
Carbs: ~26g
Fats: ~18g
Calories: ~430
Protein: ~35g
Carbs: ~26g
Fats: ~18g
All servings are single-portion meals.
Macros are estimates and will vary based on brands and portions.
These breakfasts keep me full, support milk supply, and help stabilize energy and blood sugar until lunch, which is everything when you’re running on newborn sleep.
Let’s swap ideas.
What are you eating for breakfast while breastfeeding or postpartum? Leave a comment below so other moms (and me!) can try it too.
