Mediterranean Diet Breakfast Recipes Ready in 5 Minutes

Looking for some quick, tasty Mediterranean diet breakfast recipes? You’ve come to the right place!

One question I get asked a lot is “what can I eat for breakfast on the Mediterranean diet?” Often the asker has already found some recipes online but they take too long to prepare.

If you’re anything like me, when you’re getting the kids ready and need to get out the door for work you just want something quick and healthy.

Unfortunately, when you’re in a hurry it’s all too easy to grab a quick but unhealthy snack. That’s why in this post I’m going to share with you 7 Mediterranean diet breakfast recipes that you can prepare in no time.

Of course, you don’t have to eat only Mediterranean recipes to enjoy a Mediterranean diet breakfast. 

To give ourselves more choice we can boil down the Mediterranean diet into its constituent parts and use those ingredients to make delicious breakfasts from around the world.

If you would like to design your own Mediterranean diet breakfast take a look at the food lists here.

In this post I’ll give you five recipes for weekdays that are ready in 5 minutes and two recipes for more indulgent weekend treats that take less than 20 minutes.

You can download free recipe cards for all of these below.


Get your FREE Mediterranean diet breakfast recipe cards.

Let me send you the collection of recipe cards so you can make them whenever you like. 

Just let me know where to send them.

Mediterranean Diet Breakfast Recipes

Scrambled eggs with chorizo

If you haven’t heard of it, chorizo is a Spanish sausage made with pork, garlic and paprika. It is one of my favourite ingredients and makes a great snack. 

You can buy it cured and ready to eat or you can buy “cooking chorizo” which, as the name suggests, needs to be cooked.

For best results use the cured version in this recipe. When it cooks it gives off the most wonderful red juices that meld with the soft scrambled eggs to give a delicious breakfast.

If you prefer to use the cooking version, follow the steps set out but cook for 4 minutes before adding the eggs.

Mediterranean diet breakfast: scrambled eggs


1 min prep, 4 mins cook

Serves 2


8 eggs
1 tbsp extra virgin olive oil
5oz/140g chorizo
Whole grain bread
Salt and pepper


1. Slice the chorizo into 0.25”/0.5cm disks.

2. Heat the olive oil in a heavy-based saucepan over a medium heat and throw in the chorizo. Allow to sizzle for 1 minute so the flavours start to come out.

3. Meanwhile, crack the eggs into a jug and whisk. Put the toast in the toaster.

4. Pour the eggs into the pan and use a spatula to stir the eggs, ensuring they do not catch on the bottom.

5. When cooked, remove from the heat, spoon over the toast and season with salt and pepper.

Yogurt with figs, pistachios and honey drizzle

I had this for breakfast on the Greek island of Corfu many years ago. It has stuck with me. Sure the warm morning sun on a terrace overlooking a secluded cove helped but it tasted so good I went back for more!

The thick creamy (but very-good-for-you) yogurt is delicately sweetened by the honey and juicy figs whilst the pistachios add a pleasing, savoury crunch.

Figs for Quick Healthy Breakfast


5 mins prep, no cook

Serves 2


10 heaped tbsp Greek yogurt
4 ripe figs
2 tsp runny honey
Small handful shelled, roasted pistachios


1. Dollop 5 tbsp of yogurt into 2 bowls.

2. Snip the stalks off each of the figs then cut into quarters.

3. Lightly crush the pistachios with a pestle and mortar or, if you don’t have one, improvise with the bottom of a saucepan.

4. Place the figs on top of the yogurt and scatter over the pistachios.

5. Drizzle 1 tsp of honey over each bowl and serve.

No-cook granola

Usually granola needs to be baked for up to an hour in the oven. That’s no good for a quick midweek breakfast so here’s a way to make a delicious and healthy granola in 5 minutes flat. 

It’s a very flexible recipe and you can make large batches of it when you have more time. 

I often make 20 times this quantity and store it in an airtight container. It actually doesn’t take much longer than making two servings.

It’s also very adaptable. 

As long as you keep the peanut butter, honey and water mixture as the basis of the recipe you can tweak the other ingredients to suit your tastes. Just make sure any changes are suitable for a Mediterranean diet breakfast.

Mediterranean Diet Granola


5 mins prep, no cook

Serves 2


1 tbsp sugar-free peanut butter (smooth or crunchy)
2 tsp honey
0.5 tsp cinnamon
1 cup rolled oats
0.3 cup slivered almonds
0.3 cup dried fruit of your choice (raisins, sultanas and strawberries are all good)
0.3 cup coconut flakes
Whole milk or yogurt


1. Put the peanut butter, honey and 1 tbsp water in a bowl.

2. Microwave on high for 20 seconds and stir until combined.

3. Add the oats and cinnamon and mix well. It will be sticky at first but keep stirring until combined.

4. Stir in the almonds, fruit and coconut flakes.

5. Crumble the mixture into two bowls and serve with milk or yogurt.

Superberry smoothie

Everyone loves a smoothie these days! Many people seem to see it as a badge of honour to use the most disgusting ingredients in their recipes. No thanks.

Luckily, we can still make quick, healthy and delicious smoothies without the weird ingredients. 

In this recipe we use avocado to give it a rich creaminess that will keep us satisfied until lunchtime. 

Is that weird? 

I don’t think so. You can’t taste the avocado in the finished smoothie but it adds a luxurious creaminess and a good dose of healthy fats.


Quick Healthy Breakfast Smoothie


5 mins prep, no cook

Serves 2


1 large ripe banana
1 large ripe avocado
1 cup berries
1 cup Greek yogurt
1 cup whole milk
1 tsp vanilla extract


1. Cut the avocado in half, remove the stone by carefully tapping with a knife then twisting. Use a spoon to scoop out the flesh.

2. Pour the milk, yogurt and vanilla into a blender and switch on. It’s important to put the wet ingredients in first to help prevent blockages.

3. Add the berries, then slice in the banana and avocado and blend until smooth. If it still gets blocked or is too thick add another tbsp or two of milk to loosen it up.

4. Serve in two tall glasses.

Pan amb oli

There are variations of this recipe all over Spain. This particular one comes from the island of Marjorca. 

The combination of fresh, sweet tomatoes, the creamy avocado, the crunchy, savoury garlic-scented toast and the rich olive oil is sensational.

Of all the Mediterranean diet breakfast recipes, this one has to be my favourite.

It’s very easy but you do need to have ripe tomatoes and avocados for it to be at its best.

Avocado and tomato bread


4 mins prep, 1 min cook

Serves 2


2 slices whole grain bread
1 clove of garlic
4 medium ripe tomatoes
1 ripe avocado
Extra virgin olive oil
Salt and pepper


1. Toast the bread and cut the garlic in half.

2. Once toasted lightly rub the cut side of the garlic over the toast. Don’t go overboard. It is surprising how much flavour just doing this gives to the toast.

3. Cut the tomatoes into 0.5”/1cm slices being sure to reserve any juices.

4. Cut the avocado in half, remove the stone by carefully tapping with a knife then twisting. Use a spoon to scoop out the flesh then cut into 0.5”/1cm slices.

5. Place the toast on the plate, drizzle each slice with 1 tsp of olive oil and season with salt and pepper.

6. Divide the tomatoes and avocado and put half on each slice, drizzling over any tomato juices left on the board.

7. Season again with salt and pepper and drizzle another 1-2 tsp of olive oil over the top.

Healthy breakfast pancakes

Really? Healthy pancakes?! As a Mediterranean diet breakfast?!


In this recipe we replace refined white flour with coconut flour to produce the most wonderful, fluffy pancakes. Coconut flour is a much healthier option but unlike some recipes these don’t taste like you’re chewing on cardboard!

This recipe takes a little longer (but only a little!) than the others so it is best reserved for a lazy weekend breakfast.

Healthy Breakfast Pancakes


5 mins prep, 10 mins cook (quicker if you have a large frying pan)

Serves 2


2 tbsp Greek yogurt
1 tbsp honey plus extra for drizzling
2 small eggs
0.5 tsp vanilla extract
2 tbsp virgin coconut oil
0.25 tsp baking powder
1 pinch baking soda
1 pinch salt
2 tbsp coconut flour
Fresh berries of your choice


1. Preheat oven to 120°F/50°C.

2. Melt 1 tbsp of coconut oil in the microwave then whisk in with the yogurt, honey, eggs and vanilla. The coconut oil may start to harden but that’s ok. Just whisk in as best you can.

3. Stir in the baking powder, baking soda, coconut flour and salt. Mix just enough so the flour disappears then allow to rest for 10 minutes.

4. Heat 1 tbsp of coconut oil in a frying pan over a low to medium-low heat. 

5. Once hot, swirl the coconut oil around the pan to cover evenly.

6. Carefully spoon the mixture into the pan allowing 1 tbsp per pancake. Do this as many times as the size of your pan allows being careful to leave enough room for the mixture to spread to about 3”/7.5cm.

7. Cook for 3 minutes then carefully flip over using a spatula or palette knife.

8. Place in the oven to keep warm and repeat with the remaining mixture. 

9. Once all the pancakes are cooked divide between two plates, sprinkle over some berries and drizzle with a little honey.

Breakfast burritos

I had these for the first time in New York on the recommendation of an immigration officer at JFK. I had just flown in from London in the midst of “Snowmageddon” and we were the last flight to land. 

The guy was clearly bored as he chatted away for half an hour. At first, I thought he was trying to trip me up but actually he was just being friendly.

Anyway, it took some time to replicate the recipe but I got there in the end. 


Mediterranean Diet Breakfast Burritos


10 mins prep, 10 mins cook 

Serves 2


2 whole grain or whole corn tortillas
3oz/85g sausage meat (around 3 sausages)
1 tbsp extra virgin olive oil
2 tbsp diced onion
2 tbsp diced red capsicum (bell pepper)
2 tbsp diced green capsicum (bell pepper)
2 large eggs
3 tbsp grated Monterey Jack or cheddar cheese
2 tbsp chopped cilantro (coriander)
Hot (chilli) sauce for drizzling
Salt and pepper


1. If using whole sausages, cut in half lengthways and carefully scrape out the meat.

2. Spoon 1 tbsp of olive oil into a pan over a medium heat. Add the sausage meat, break up in the pan and fry until cooked through (about 5 minutes). Season with salt and pepper and set aside. 

3. Wipe away any excess fat from the pan, leaving about 1 tbsp, and throw in the peppers and onion. Cook until soft and the onions are starting to turn golden (about 5 minutes). Season and set aside.

4. Whisk the eggs and add to the pan, stirring until light and fluffy (about 3 minutes). Season.

5. Place the tortillas on two plates and divide the scrambled eggs between them followed by the sausage and vegetables.

6. Sprinkle over the cheese and cilantro (coriander) then drizzle with the hot (chilli) sauce.

7. Roll up and enjoy!


So, there you have it. 7 delicious Mediterranean diet breakfast recipes that are ready in no time. The weekday recipes take 5 minutes and the weekend recipes are on the table in 20.

And they’re delicious.

And healthy.

What more could you ask for?!

On a more serious note, each of these recipes will help get your day off to a good start. They’ll give you a sustained energy boost without the crash.

I’ve put the recipe cards in a free pdf that you can download below. Try them and let me know what you think.

Who says Mediterranean diet breakfast recipes have to take ages?!

Get your FREE Mediterranean diet breakfast recipe cards.

Let me send you the collection of recipe cards so you can make them whenever you like. 

Just let me know where to send them.

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