Three Breakfasts Worth Waking Up For

Everyone loves a good breakfast or brunch — and if you say you don’t, you're lying.

I’ve put together my three favorite breakfasts that I have, dare I say, perfected.

Banana Pancakes

These fluffy pancakes are a healthier alternative to your classic recipe. You most likely have most of the ingredients lying around, so take your breakfast to the next level and make these banana pancakes from scratch!


  • 1 cup almond flour (or flour of your choice)
  • 2 ripe bananas
  • 2 eggs
  • ½ cup almond milk
  • ½ tsp. baking powder
  • 1 tsp. baking soda
  • Dash pink Himalayan salt
  • 2 tbsp. cinnamon
  • 1 tbsp. coconut oil


  • Raspberries
  • Pure maple syrup


  1. Preheat oven to 200 degrees to keep pancakes warm.
  2. In a medium-sized bowl, mash bananas with fork.
  3. Whisk in eggs and milk.
  4. In a separate bowl, combine flour, baking powder, baking soda, salt and cinnamon.
  5. Combine wet and dry ingredients.
  6. Add coconut oil to a pan on medium heat.
  7. Cook pancakes.
  8. Keep warm in an oven while waiting to serve.
  9. Mash raspberries in a small bowl for the topping.
  10. Top pancakes with raspberries and pure maple syrup.
  11. Enjoy!

Perfect Fried Egg

This recipe took me the longest to perfect. It takes the most effort out of all of these recipes, but trust me, it’s worth it. Plus, this meal is full of healthy fats, so it’ll keep you full for a long day.


  • 2 eggs
  • ½ sweet potato
  • ½ zucchini
  • Handful of cherry tomatoes
  • ¼ avocado
  • Handful of spinach
  • 2 tsp. ghee (or your preferred oil for cooking)


  1. Heat pan on medium-high heat.
  2. Dice sweet potato.
  3. Cut zucchini crosswise (in half lengthwise, then cut into half ending in quarters).
  4. Cut cherry tomatoes lengthwise.
  5. Add 1 tsp. of ghee to the pan.
  6. Add sweet potato and zucchini to the pan, cover for 10 minutes.
  7. After 10 minutes, add in cherry tomatoes for an additional 5 minutes.
  8. Plate the vegetables once they have softened.
  9. Top vegetables with avocado.
  10. Add the remainder of the ghee to warm pan.
  11. Crack in eggs.
  12. Cover pan for 2 minutes.
  13. Once the eggs have cooked*, plate them atop a bed of spinach
  14. Enjoy!

*How to tell when your eggs are cooked to runny perfection?

  • My trick is to crack them in the pan once it's already warm, then put the lid on. Once the yolks have a thin, white coating over them, pull them off the heat and serve.

Chia Pudding

You’re probably thinking, "What the heck is chia pudding?" When chia seeds are hydrated, a gel-like membrane forms around them, and they turn into the consistency of pudding. Trust me, I know this recipe sounds ridiculous and that only health freaks would ever eat it, but it is so dang good! Chia seeds have so many health benefits, so making this recipe is a great way to start off your day.


  • ½ ripe banana
  • 2 tbsp. chia seeds
  • ½ cup almond milk
  • Cinnamon
  • Pink Himalayan sea salt
  • Blueberries
  • 1 tbsp. almond butter
  • Plastic container


  1. Smash ½ ripe banana with fork in a plastic container.
  2. Add in milk and chia seeds, stir.
  3. Add in cinnamon to your liking (I like a lot!) and a dash of salt.
  4. Refrigerate overnight.
  5. In the morning, stir in almond butter and top with blueberries.
  6. Enjoy!

Try any of these recipes to kick start your day the healthy way! Tag us on social media @AuburnCampusRec to show us your creations. 

Be well, Auburn.

Photography: Julia B.

Marketing Director

Hailing from Atlanta, Georgia, Megan is majoring in marketing and minoring in communication. The first Southern belle in a family entirely from the Northeast, Megan enjoys showing Southern traditions, like Auburn football, to her family.

She loves everything pop culture-related, attending concerts, and is slightly obsessed with pugs. In her free time, you'll often find her obsessing over a pug on Instagram. Her favorite workout at The Rec is spin class in the morning before the sun comes up.