Eggplant isn’t just for dinner—it can be a delicious and versatile addition to your breakfast, too!
These 15 eggplant breakfast recipes prove that mornings can be hearty, flavorful, and healthy.
From savory eggplant omelets and breakfast bowls to roasted veggie toasts and baked casseroles, there’s a recipe for every craving.
Packed with nutrients, fiber, and rich flavor, eggplant makes an excellent choice for a balanced start to your day.
Discover new ways to enjoy this humble vegetable in your morning meals with these creative and tasty recipes.
15 Easy Eggplant Breakfast Recipes You’ll Love
Breakfast doesn’t have to be ordinary—especially with eggplant on the menu.
These 15 eggplant breakfast recipes are nutritious, satisfying, and full of unique flavors.
Whether you’re looking for something light, hearty, or completely plant-based, there’s an option here for you.
Perfect for meal prep or weekend brunches, these recipes make eating vegetables in the morning exciting and easy.
Try one today and experience how eggplant can turn your breakfast into something bold, healthy, and delicious.
Eggplant Breakfast Scramble
This Eggplant Breakfast Scramble is a hearty, savory way to start your morning.
It combines tender eggplant cubes with eggs, onions, and bell peppers for a satisfying meal packed with nutrients.
The mild creaminess of eggplant blends perfectly with the fluffy eggs and aromatic vegetables.
A filling, low-carb breakfast that energizes and satisfies every bite.
Ingredients:
- 1 small eggplant, diced
- 3 large eggs
- ¼ cup diced onions
- ¼ cup diced bell peppers
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Heat olive oil in a skillet over medium heat.
- Add diced eggplant and cook for 5–6 minutes until tender.
- Stir in onions and bell peppers and sauté for another 3 minutes.
- Crack the eggs directly into the pan and stir gently to scramble.
- Cook until eggs are set, then season with salt and pepper.
- Garnish with fresh parsley and serve warm.
This scramble is hearty, flavorful, and packed with texture.
The eggplant adds creaminess and richness without heaviness.
It’s an ideal protein-and-fiber-rich breakfast.
A wholesome and satisfying start to your day.
Eggplant and Spinach Breakfast Bake
This Eggplant and Spinach Breakfast Bake is warm, cheesy, and nourishing.
It layers roasted eggplant with fresh spinach and eggs for a baked breakfast casserole that’s both light and filling.
Each bite combines soft textures and rich flavors for ultimate comfort.
Perfect for slow mornings or meal prep throughout the week.
Ingredients:
- 1 small eggplant, thinly sliced
- 2 cups spinach
- 4 large eggs
- ¼ cup shredded mozzarella
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Brush eggplant slices with olive oil and roast for 10 minutes until soft.
- Layer eggplant and spinach in a small baking dish.
- Beat eggs with salt and pepper, then pour over vegetables.
- Sprinkle with mozzarella and bake for 20–25 minutes until golden and set.
- Let cool slightly before serving.
This breakfast bake is creamy, light, and nutrient-rich.
It combines vegetables and eggs for balanced nutrition.
The eggplant gives a buttery texture that complements the spinach.
A delightful dish perfect for healthy mornings.
Eggplant and Tomato Breakfast Skillet
This Eggplant and Tomato Breakfast Skillet is rustic, rich, and full of Mediterranean flavor.
It combines sautéed eggplant and tomatoes simmered with herbs and topped with poached eggs.
The juicy vegetables and perfectly cooked eggs create a hearty, flavorful breakfast.
Ideal for slow weekends or when you crave a comforting, healthy start.
Ingredients:
- 1 small eggplant, diced
- 1 cup cherry tomatoes, halved
- 2 eggs
- 1 tbsp olive oil
- ½ tsp oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions:
- Heat olive oil in a skillet over medium heat.
- Add diced eggplant and sauté until golden and tender.
- Stir in cherry tomatoes, oregano, salt, and pepper.
- Simmer for 5 minutes until tomatoes soften and release juices.
- Make two small wells and crack eggs into them.
- Cover and cook for 3–4 minutes until eggs are done to your liking.
- Garnish with basil and serve immediately.
This skillet is hearty, colorful, and bursting with flavor.
It combines the warmth of roasted vegetables with soft eggs.
The Mediterranean touch makes it aromatic and satisfying.
A wholesome, one-pan meal to brighten your morning.
Eggplant Breakfast Toast
Eggplant Breakfast Toast is a creative twist on classic avocado toast.
Instead of bread, roasted eggplant slices serve as a low-carb base.
Topped with creamy avocado, cherry tomatoes, and a poached egg, it’s both nutritious and elegant.
A flavorful, gluten-free breakfast you’ll want to make again and again.
Ingredients:
- 1 small eggplant, cut into ½-inch slices
- 1 avocado, mashed
- 4 cherry tomatoes, halved
- 1 poached egg
- 1 tsp olive oil
- Salt and pepper to taste
Instructions:
- Preheat oven to 400°F (200°C).
- Brush eggplant slices with olive oil and roast for 15 minutes, flipping halfway.
- Spread mashed avocado over each slice.
- Top with cherry tomatoes and a poached egg.
- Sprinkle with salt and pepper before serving.
This breakfast toast is light, creamy, and nourishing.
The eggplant base adds a smoky, tender flavor.
It’s a guilt-free alternative to traditional toast.
A perfect mix of textures for a healthy start.
Eggplant and Mushroom Breakfast Hash
This Eggplant and Mushroom Breakfast Hash is earthy, savory, and deeply satisfying.
It features diced eggplant, mushrooms, and onions sautéed until golden, then topped with eggs.
The vegetables caramelize beautifully for rich flavor without excess fat.
Perfect for a wholesome, plant-forward breakfast that’s both hearty and low-carb.
Ingredients:
- 1 small eggplant, diced
- 1 cup mushrooms, sliced
- ¼ cup diced onions
- 2 eggs
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Heat olive oil in a large skillet over medium heat.
- Add diced eggplant and cook until tender and lightly browned.
- Stir in mushrooms and onions and cook until golden and fragrant.
- Make two small spaces in the pan and crack eggs into them.
- Cover and cook until eggs are done to your liking.
- Serve warm.
This hash is hearty, earthy, and full of depth.
The eggplant and mushrooms create a rich, meaty texture.
It’s filling, flavorful, and perfectly balanced.
A wholesome, savory breakfast to keep you satisfied
Eggplant Omelet Wrap
This Eggplant Omelet Wrap is a wholesome, protein-packed breakfast bursting with flavor.
Tender roasted eggplant slices replace tortillas, wrapping fluffy omelets filled with fresh herbs and vegetables.
It’s low-carb, gluten-free, and rich in nutrients.
Perfect for busy mornings when you need something quick, satisfying, and healthy to start your day.
Ingredients:
- 1 small eggplant, sliced lengthwise
- 3 large eggs
- 2 tbsp chopped spinach
- 1 tbsp chopped onions
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Brush eggplant slices with olive oil and roast at 375°F (190°C) for 10 minutes until tender.
- In a bowl, whisk eggs with spinach, onions, salt, and pepper.
- Cook the egg mixture in a skillet until set, forming a thin omelet.
- Place the omelet on an eggplant slice and roll it up.
- Repeat for remaining slices and serve warm.
This omelet wrap is light, flavorful, and nourishing.
The eggplant adds a soft, smoky texture while keeping carbs low.
It’s portable, easy to prepare, and customizable with your favorite fillings.
A perfect balance of taste and nutrition.
Eggplant and Feta Breakfast Cups
Eggplant and Feta Breakfast Cups are an elegant, bite-sized breakfast idea.
Eggplant cups are filled with a creamy mix of scrambled eggs, feta cheese, and herbs.
They bake into beautiful golden cups that are as delicious as they are pretty.
Perfect for meal prep or brunch gatherings with family and friends.
Ingredients:
- 1 small eggplant, cut into thick slices
- 3 eggs
- 2 tbsp crumbled feta cheese
- 1 tbsp chopped parsley
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Brush eggplant slices with olive oil and bake for 10 minutes until soft.
- Beat eggs with feta, parsley, salt, and pepper.
- Press each eggplant slice into a muffin tin to form a cup shape.
- Pour egg mixture into each cup and bake for 15–18 minutes until set.
- Let cool slightly before serving.
These breakfast cups are creamy, savory, and full of flavor.
The eggplant holds the filling beautifully, creating a soft bite.
They’re perfect for portion control and make mornings effortless.
A delightful, protein-packed start to your day.
Eggplant Avocado Breakfast Bowl
This Eggplant Avocado Breakfast Bowl combines roasted eggplant, creamy avocado, and poached eggs.
It’s nutrient-dense, flavorful, and filling without being heavy.
The contrasting textures of silky avocado and roasted eggplant create a perfect balance.
An energizing bowl that feels both comforting and refreshing in every spoonful.
Ingredients:
- 1 small eggplant, cubed
- 1 avocado, sliced
- 2 poached eggs
- 1 tbsp olive oil
- ½ tsp paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Preheat oven to 400°F (200°C).
- Toss cubed eggplant with olive oil, salt, pepper, and paprika.
- Roast for 15 minutes until tender and golden.
- Place roasted eggplant in a bowl, top with avocado slices and poached eggs.
- Garnish with cilantro and a sprinkle of pepper.
This breakfast bowl is creamy, satisfying, and rich in healthy fats.
It’s a balanced combination of protein, fiber, and flavor.
The roasted eggplant gives warmth, while avocado adds smoothness.
A nourishing and fulfilling morning dish.
Eggplant Breakfast Pancakes
Eggplant Breakfast Pancakes are a creative, savory twist on the traditional breakfast pancake.
Grated eggplant is mixed with eggs, herbs, and a little cheese for a crispy, flavorful treat.
They’re light, low-carb, and absolutely delicious served with yogurt or avocado.
Perfect for anyone who loves hearty but healthy breakfast options.
Ingredients:
- 1 small eggplant, grated
- 2 eggs
- 2 tbsp grated cheese (optional)
- 1 tbsp chopped chives
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Squeeze excess moisture from grated eggplant.
- In a bowl, mix eggplant, eggs, cheese, chives, salt, and pepper.
- Heat olive oil in a pan over medium heat.
- Drop spoonfuls of the mixture and flatten into pancakes.
- Cook for 3–4 minutes on each side until golden brown.
- Serve hot with yogurt or avocado.
These pancakes are crispy outside and soft inside.
They’re savory, nutritious, and rich in texture.
Eggplant adds moisture and mild sweetness.
A wholesome breakfast that’s both creative and satisfying.
Eggplant Breakfast Casserole
Eggplant Breakfast Casserole is a comforting, oven-baked dish filled with layers of roasted eggplant, eggs, cheese, and herbs.
It’s creamy, hearty, and perfect for feeding a crowd.
Each bite combines tender eggplant with melted cheese and savory egg custard.
A warm and flavorful start to your day that feels indulgent yet healthy.
Ingredients:
- 1 medium eggplant, sliced
- 4 large eggs
- ½ cup shredded mozzarella
- ¼ cup milk
- 1 tbsp olive oil
- Salt and pepper to taste
- Dried oregano for flavor
Instructions:
- Preheat oven to 375°F (190°C).
- Brush eggplant slices with olive oil and roast for 10 minutes until soft.
- In a bowl, whisk eggs, milk, salt, pepper, and oregano.
- Layer roasted eggplant and mozzarella in a baking dish.
- Pour egg mixture on top and bake for 25 minutes until golden.
- Cool slightly before slicing and serving.
This casserole is warm, comforting, and rich in flavor.
It’s ideal for make-ahead breakfasts or weekend brunch.
The eggplant adds a soft, creamy texture that pairs beautifully with cheese.
A perfect family breakfast full of wholesome goodness
Eggplant and Tomato Breakfast Skillet
This Eggplant and Tomato Breakfast Skillet is a rustic, hearty breakfast bursting with Mediterranean flavor.
It combines sautéed eggplant cubes with ripe tomatoes, garlic, and herbs, then finishes with perfectly cooked eggs on top.
Each bite delivers a blend of smoky, tangy, and savory tastes that awaken the senses.
It’s simple, wholesome, and deeply satisfying.
Ingredients:
- 1 small eggplant, diced
- 2 ripe tomatoes, chopped
- 2 eggs
- 1 clove garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions:
- Heat olive oil in a skillet over medium heat.
- Add diced eggplant and cook for 5 minutes until softened.
- Stir in garlic and chopped tomatoes, cooking until the mixture thickens.
- Season with salt and pepper.
- Make two small wells in the sauce and crack eggs into them.
- Cover and cook until eggs are set to your liking.
- Garnish with fresh basil before serving.
This skillet breakfast is rich and flavorful, offering a comforting start to the day.
The eggplant melts into the tomato sauce, creating a satisfying base.
Each spoonful combines freshness and warmth.
A true celebration of simple, honest ingredients.
Eggplant and Spinach Breakfast Bake
This Eggplant and Spinach Breakfast Bake is a nutritious, oven-baked delight perfect for meal prep or lazy weekends.
Layered with roasted eggplant, wilted spinach, and fluffy eggs, it bakes into a savory dish that’s soft, flavorful, and protein-packed.
A wholesome way to enjoy vegetables for breakfast while keeping it keto-friendly and delicious.
Ingredients:
- 1 small eggplant, sliced thin
- 1 cup spinach leaves
- 3 eggs
- ¼ cup shredded cheese (optional)
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Brush eggplant slices with olive oil and roast for 10 minutes until tender.
- Sauté spinach until wilted.
- Whisk eggs with salt and pepper in a bowl.
- Layer eggplant and spinach in a small baking dish, pour egg mixture over, and sprinkle cheese if desired.
- Bake for 20 minutes until golden and firm.
This breakfast bake is creamy, satisfying, and full of earthy flavor.
The eggplant pairs perfectly with spinach’s freshness.
It’s great for a hearty, balanced start to your morning.
A perfect dish to make ahead for busy weekdays.
Crispy Eggplant Breakfast Fries
Crispy Eggplant Breakfast Fries are a fun, unique twist on morning comfort food.
These golden fries are coated in almond flour and air-fried to perfection.
They’re crispy on the outside, tender inside, and perfect for dipping in avocado sauce or Greek yogurt.
A healthy low-carb breakfast option that feels indulgent yet guilt-free.
Ingredients:
- 1 small eggplant, cut into fry-shaped sticks
- 2 tbsp almond flour
- 1 egg (for coating)
- ½ tsp paprika
- Salt and pepper to taste
- Olive oil spray
Instructions:
- Preheat air fryer to 380°F (193°C).
- Dip eggplant sticks into beaten egg, then coat with almond flour, paprika, salt, and pepper.
- Arrange in the air fryer basket in a single layer.
- Spray lightly with olive oil.
- Air fry for 10–12 minutes until golden and crisp, shaking halfway through.
These eggplant fries are crunchy, savory, and delicious.
They’re a smart alternative to hash browns or toast.
Each bite delivers rich flavor without the fat or carbs.
Ideal for dipping and snacking at breakfast time.
Eggplant Breakfast Hash
Eggplant Breakfast Hash is a colorful and hearty morning dish made with roasted eggplant, peppers, onions, and eggs.
It’s a vegetable-loaded skillet breakfast with deep, satisfying flavors.
The caramelized vegetables and perfectly fried eggs create a rustic, energizing meal.
Perfect for weekends when you want something filling yet nutritious.
Ingredients:
- 1 small eggplant, diced
- ½ red bell pepper, chopped
- ½ onion, diced
- 2 eggs
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Heat olive oil in a skillet over medium heat.
- Add eggplant, peppers, and onions.
- Sauté until vegetables are soft and golden brown.
- Season with salt and pepper.
- Make small wells in the mixture and crack in the eggs.
- Cover and cook until eggs reach desired doneness.
- Serve warm straight from the pan.
This hash is robust, flavorful, and full of texture.
The eggplant gives it a hearty bite while keeping it light.
It’s an easy way to add veggies to breakfast.
Comforting, satisfying, and nourishing every time.
Eggplant and Mushroom Breakfast Scramble
Eggplant and Mushroom Breakfast Scramble is a savory, earthy dish with deep umami flavor.
It’s made with tender scrambled eggs tossed with sautéed eggplant and mushrooms.
The combination creates a creamy, aromatic breakfast perfect for pairing with low-carb toast or avocado slices.
Simple yet elegant enough for brunch gatherings.
Ingredients:
- 1 small eggplant, diced
- ½ cup mushrooms, sliced
- 3 eggs
- 1 tbsp olive oil
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions:
- Heat olive oil in a pan over medium heat.
- Add diced eggplant and mushrooms.
- Cook for 5–6 minutes until tender and slightly browned.
- In a bowl, whisk eggs with salt and pepper.
- Pour eggs into the pan and stir gently until scrambled and creamy.
- Garnish with parsley and serve immediately.
This scramble is creamy, aromatic, and wonderfully savory.
Eggplant and mushrooms create a rich texture and flavor harmony.
It’s low-carb, high-protein, and deeply satisfying.
A comforting breakfast that feels gourmet and nourishing.
