Easy diabetes breakfast ideas are very important to diabetic health. As a diabetic, you should always eat breakfast to in order to keep you blood sugar steady throughout the day and to have a steady amount of energy throughout the day. The American Diabetes Association (ADA) recommends keeping quick-to-fix foods on hand to make things easier. Fresh fruit, cottage cheese, eggs, whole grain breads, and cereals are great choices. The ADA also recommends the following diabetes breakfast ideas:
Breakfast Shake: 1 cup fat free milk or plain non fat yogurt blended with ½ cup fruit, 1 tsp. wheat germ and add 1 tsp. nuts or nut butter, ice and whirl!
Berries and muffin: Split open a small bran muffin and place on a plate. Top with fresh berries and a dollop of fresh berries and a dollop of fresh yogurt.
Bagel and chutney: Spread mango chutney on a small bagel, and pair it with a side of cottage cheese sprinkled with cinnamon.
Baked Potato and cheese: A little unconventional for breakfast, but delicious. Top one half of a medium leftover baked potato (or microwave a raw one for 10-15 minutes) with low fat cheddar cheese and a spoonful of salsa. Return to the heat until the cheese melts.
Breakfast Sandwich: Top a whole wheat English muffin, whole wheat pita bread or even a whole wheat chapatti (Indian bread found in specialty shops) with 1 ounce lean ham and flavored mustard. Pair it with fresh fruit and a small wedge of low fat cheese.
Even More Diabetes Breakfast Ideas
- 1 fried egg
- 3 slices bacon
- 1 slice of white toast
- 1 blueberry bran muffin
- 1 (16 oz) plain yogurt
- ½ cup strawberries
- 1 slice of cinnamon swirl toast
- 1 poached egg
- 1 sausage patty
- Whole grain blueberry pancakes
- ½ cup milk
- 1 tbsp. peanut butter
- 1 slice whole grain toast
- ½ medium banana, sliced
- 2 slices of turkey bacon
- 1 slice of whole wheat toast
- 1 scrambled egg
- ½ cup mulberries or raspberries
- 2 tbsp. plain yogurt
- ¼ cup granola
Diabetes Breakfast Recipe
Asparagus & Cheese Omelet
- 3-5 thin asparagus spears
- 3 egg whites
- 4 oz shredded cheese (your choice)
- 1 tbsp. sweet red pepper, sliced (optional)
- ½ tsp. olive oil
- Light cooking spray
- 1/5 tsp. black pepper
- 1 tsp. snipped fresh parsley
Begin by coating a large nonstick skillet with cooking spray. Place on medium heat and roast the asparagus for 7 minutes or until crisp and browned, turning throughout. Set this aside. Next, use a medium bowl to combine the egg whites and pepper; beat the mixture until thoroughly combined.
Spray a medium skillet with cooking spray and heat the mixture over medium heat. As the egg sets, gently lift the edges and tilt the pan to allow the liquid egg white to run underneath. Continue this process until the egg is set. Arrange the asparagus spears on half of the eggs, and then top evenly with the cheese. Slide the omelet onto a serving plate and sprinkle with the red sweet pepper and parsley.