6 High-Protein Breakfasts for Those Who Don’t Like Eggs

Some people stay away from eggs because of dietary restrictions, but others just don’t care for the taste. Since they’re the obvious choice for starting your day with protein, it can be a little tricky to figure out what else will keep you satisfied until lunch. We’ve found six protein-rich recipes, ranging from savory to sweet, that don’t rely on eggs. If eating the iconic breakfast food gives you the heebie jeebies, these dishes are for you.

1. Smoked Salmon Hash with Chive Sour Cream

salmon and potatoes

Salmon hash | iStock.com

When you’re trying to eat the American Heart Association’s recommended weekly dosage of fatty fish, dinner can start to look like the same dish of seared salmon with veggies every evening. By using this protein in the morning you can add a little excitement to your breakfast routine. Try it out with Fine Cooking’s savory hash with smoked salmon and an herbed sour cream. It’ll give you 10 grams of protein and a dose of omega-3s for just 290 calories.


  • 2 tablespoons extra-virgin olive oil
  • 3 large red potatoes, cut into ½-inch pieces
  • 1 small yellow onion, chopped
  • 1 small green bell pepper, stemmed, seeded, and finely chopped
  • Kosher salt and freshly ground black pepper
  • ⅔ cup sour cream
  • 2 tablespoons thinly sliced fresh chives, divided
  • 1½ tablespoons fresh lemon juice, divided
  • ½ teaspoon Dijon mustard
  • 1 (4-ounce) hot-smoked salmon fillet, skinned and flaked

Directions: Heat oil in a 12-inch nonstick skillet over medium-high heat. Add potatoes, onion, bell pepper, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring often, until golden, about 10 minutes. Reduce heat to medium and continue cooking until potatoes are tender, about 15 minutes longer. Season with salt and pepper.

Meanwhile, combine sour cream, 1 tablespoon chives, ½ tablespoon lemon juice, mustard, ½ teaspoon salt, and ⅛ teaspoon pepper. Stir well and set aside.

When potatoes are tender, fold in salmon and remaining lemon juice. Cook until heated through, about 2 minutes longer. Transfer to plates, garnish with remaining chives, and serve with sour cream.