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3 high-protein breakfasts you can prep ahead and eat on the go

The Doctor's Kitchen

1,153,800 views

Protein at breakfast can change how you feel all day! It helps keep your energy steady, supports mood and focus, and contributes to long-term health. But mornings are busy, and cooking a full meal isn’t always realistic.

In this video, I’m sharing 3 high-protein breakfasts you can prep ahead and eat on the go. They’re practical, filling and packed with fibre, flavour and whole ingredients.
📌 Egg muffins: https://tdk.link/egg-muffins
📌 Lentil fritters: https://tdk.link/lentil-fritters

Need more ideas or want to swap ingredients? You can now ask virtual Dr Rupy directly on The Doctor’s Kitchen app. There’s a chat box under every recipe!

0:00 – Why protein at breakfast matters
0:31 – Breakfast 1: High-protein yoghurt bowl
2:35 – Breakfast 2: Sundried tomato, broccoli and feta egg muffins
8:29 – Breakfast 3: Pea and lentil fritters
11:54 – Watch next: High-protein nut and seed bread

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20 Comments

@doctors_kitchen Creator 1 year ago (edited) Pinned

Thanks for watching! If you want to give them a try, you can find the full recipes on The Doctor’s Kitchen:
📌 Egg muffins: https://tdk.link/egg-muffins
📌 Lentil fritters: https://tdk.link/lentil-fritters

The protein yoghurt bowl is one I threw together, but you’ll find plenty of similar breakfast ideas on The Doctor’s Kitchen. And if you ever need a swap, there’s a chat box under every recipe where you can ask virtual Dr Rupy for help :)

@MariaAnobile-t5r 10 months ago

Congratulations on being a new dad.

@PeggyKey 1 year ago

Congratulations on being a new Dad❤

@angelisa368 7 months ago

I LOVE that pink fridge!💗

@christianedesbois1317 1 year ago

Love the pink fridge❤

@januarywyatt 1 year ago (edited)

I make the egg muffins ( I call them egg bites) weekly but take a few shortcuts, comparatively. I use silicone muffin tray liners which make clean up a breeze. I tend to dice veggies on hand and add them to each muffin space and then whisk the eggs and milk of choice into a measuring pitcher with spout for easy pouring. I top them with cheese once filled to leave a wee gap. Bake at 350 f for 25-30 minutes. They freeze beautifully. Veggies I often use include: radishes, spinach, mushroom, onion, red pepper. They all cook while baking. I like to eat these as part of a breakfast bowl with quinoa, beans, salsa, (all pre-prepared) avocado and cottage cheese. I love your channel! I thought this alternative preparation might appeal to folks who want to spend less time cleaning bowls.

@doctors_kitchen Creator 1 year ago

I hope this inspires everybody to upgrade their breakfasts!

@rosblackwell5521 3 months ago

This guy is seriously worth listening to. I'm telling all my patients. I love these recipes.

@ChristopherPixel 1 year ago

Yoooo I just made the lentil fritters. I added some soaked chia seeds to act as a binder. They came out great! Thanks for the recipe doc!

@Vxyz1984 11 months ago

I am sooo happy to have come across this channel. Can’t wait to watch all other videos. I love fact that you even talk about non toxic cookware. This is prefect in every way. THANK YOU!!

@JGComments 6 months ago

1:00 or just switch to Greek Yogurt ;)

@antihipsterboho 6 months ago

I soak chia seeds in water with frozen rasberries and then add high protein greek yogurt and let overnight. Great with more berries and walnuts or pumpkin seeds. Maybe even a pop of mint or basil.

@stephanietucker7157 1 year ago

All of these recipes look very good! Your channel just popped up for the first time. It would be helpful to those who make kidney stones if you would have a disclaimer about the high oxalate ingredients you're using. Things like spinach and almonds and tahini can contribute to painful kidney stones if overeating them on repeat. It has been recommended to keep daily oxalate below 100 mg and to pair with calcium. Harvard has a popular oxalate list that readers and followers may find beneficial. Thank you for all the nice ideas. I plan to try the oat/flax wraps👍

@ithacacomments4811 9 months ago

I do overnight oats with cut up prunes and apple...a few pecans, and a large scoop of greek yogurt on top!

@sunnyshealthcoaching 1 year ago (edited)

Being plant-based I appreciate you giving a number of options!🎉

@AshMenon 1 year ago

I need to up my kitchen aesthetics game, this is gorgeous!

@FitnessWithThuvaraka 1 month ago

Congratulations on being a New Dad Dr Rupy ❤

@lidiaadobato7822 1 year ago

Thanks for your inspiring suggestions. I see recipes just as the basic structure, then you can replace f.i. red lentils for brown ones, or spring onions for leek, and so on. You're sowing ideas into the brain. From Argentina, muchas gracias!