10 High-Calorie 50g Protein Breakfasts for Weight Gain

Gaining weight steadily means eating more without feeling stuffed, and breakfast is one of the easiest places to add extra energy and protein. These recipes pair at least 50 grams of protein per serving with energy-dense ingredients like whole milk, whole-milk Greek yogurt, peanut butter, oats, bagels, potatoes, cheese and avocado.

The lineup includes a big blender shake, loaded burritos and sandwiches, stacked pancakes and French toast, and a hearty steak and potato plate. Each recipe lists servings, total time and estimated protein, so it is easy to plan filling breakfasts that fit your goals.

Protein estimates are approximate, include any listed toppings, and are rounded per serving. Actual amounts vary by ingredient brand and portion size.

1. Peanut Butter Banana Oat Protein Shake

Whole milk, a scoop of protein powder, peanut butter, oats and banana blend into a thick, filling shake with more than 50 grams of protein and plenty of energy. It is the easiest way to get a big breakfast in when you do not feel like eating a big plate.

Servings: 1

Total time: 5 minutes

Estimated protein: About 54 grams per serving, mainly from whey protein powder and whole milk, with a smaller contribution from peanut butter and oats.

Ingredients

• 2 cups whole milk
• 1/2 cup old-fashioned rolled oats
• 1 scoop (about 30 grams) chocolate or unflavored whey protein powder
• 2 tablespoons creamy peanut butter
• 1 large banana, frozen
• 1 tablespoon honey

Instructions

1. Add the milk and oats to a blender and blend for 30 seconds to break down the oats.
2. Add the protein powder, peanut butter, banana and honey and blend on high for 45 to 60 seconds, until thick and completely smooth.
3. Pour into a large glass and drink right away.

2. Loaded Chicken Sausage Breakfast Burrito

Three eggs, chicken sausage, crispy potatoes, cheddar, avocado and sour cream fill one big flour tortilla for a hearty, energy-dense breakfast with more than 50 grams of protein. It is the kind of burrito that keeps you full until lunch.

Servings: 1

Total time: 20 minutes

Estimated protein: About 55 grams per serving, mainly from eggs and cheddar, with a smaller contribution from chicken sausage and the flour tortilla.

Ingredients

• 1 teaspoon butter
• 1/2 cup frozen diced hash brown potatoes
• 1 fully cooked chicken sausage link (about 3 ounces), diced
• 3 large eggs
• Pinch of salt
• 1 large (10-inch) flour tortilla
• 1/2 cup shredded cheddar cheese
• 1/4 ripe avocado, sliced
• 2 tablespoons sour cream
• 2 tablespoons salsa

Instructions

1. Melt the butter in a nonstick skillet over medium heat. Add the hash browns and cook for 6 to 8 minutes, stirring occasionally, until golden and tender.
2. Add the sausage and cook for 3 minutes, until browned and heated to 165°F (74°C). Push to one side of the pan.
3. Whisk the eggs with the salt, pour into the empty side of the skillet and cook over medium-low heat, stirring gently, until set with no visible liquid and they reach 160°F (71°C).
4. Warm the tortilla, sprinkle the cheddar down the center, then add the eggs, potatoes and sausage. Top with the avocado, sour cream and salsa, fold in the sides and roll up tightly.

3. Turkey, Egg and Cheese Bagel Sandwich

A toasted everything bagel stacked with three eggs, two slices of cheddar, turkey and avocado makes a deli-style breakfast sandwich with more than 50 grams of protein. It is filling, satisfying and ready in 15 minutes.

Servings: 1

Total time: 15 minutes

Estimated protein: About 54 grams per serving, mainly from eggs and cheddar, with a smaller contribution from turkey breast and the bagel.

Ingredients

• 1 everything bagel (about 3 1/2 ounces), split
• 1/4 ripe avocado, mashed
• 1 teaspoon butter
• 2 ounces sliced deli turkey breast
• 3 large eggs
• Pinch of salt
• Pinch of black pepper
• 2 slices cheddar cheese (about 1 ounce each)

Instructions

1. Toast the bagel and spread the cut sides with the mashed avocado.
2. Melt the butter in a nonstick skillet over medium heat and warm the turkey slices for 1 minute. Transfer to the bagel.
3. Whisk the eggs with the salt and pepper, pour into the skillet over medium-low heat and cook undisturbed for 1 to 2 minutes, then fold the edges in to form a square about the size of the bagel. Flip and cook for 1 minute more, until fully set and the eggs reach 160°F (71°C).
4. Lay the cheese over the eggs, cover for 30 seconds to melt, then slide onto the turkey and close the sandwich.

4. Whole-Milk Greek Yogurt Granola Bowl

Rich whole-milk Greek yogurt, peanut butter, banana and a generous half cup of granola make a calorie-dense bowl that still feels like a treat. Half a scoop of protein powder whisked into the yogurt brings it well past 50 grams of protein.

Servings: 1

Total time: 5 minutes

Estimated protein: About 57 grams per serving, mainly from whole-milk Greek yogurt and whey protein powder, with a smaller contribution from peanut butter and granola.

Ingredients

• 1 1/2 cups plain whole-milk Greek yogurt
• 1/2 scoop (about 15 grams) unflavored whey protein powder
• 1 tablespoon honey
• 2 tablespoons creamy peanut butter
• 1 banana, sliced
• 1/2 cup granola

Instructions

1. Whisk the Greek yogurt, protein powder and honey until smooth.
2. Microwave the peanut butter for 10 seconds to loosen it.
3. Spoon the yogurt into a bowl, top with the banana and granola, and drizzle with the warm peanut butter.

5. Chocolate Almond Butter Protein Overnight Oats

A full cup of oats soaked in whole milk, Greek yogurt, almond butter and chocolate protein powder makes one big, rich jar with more than 60 grams of protein. It tastes like a chocolate dessert and is waiting in the fridge when you wake up.

Servings: 1

Total time: 10 minutes plus 6 hours chilling

Estimated protein: About 63 grams per serving, mainly from chocolate whey protein powder and oats, with a smaller contribution from whole-milk Greek yogurt and whole milk.

Ingredients

• 1 cup whole milk
• 1 scoop (about 30 grams) chocolate whey protein powder
• 1 tablespoon unsweetened cocoa powder
• 1/2 cup plain whole-milk Greek yogurt
• 2 tablespoons almond butter
• 1 tablespoon maple syrup
• Pinch of salt
• 1 cup old-fashioned rolled oats
• 1 tablespoon chia seeds
• 1 tablespoon cacao nibs

Instructions

1. In a large jar or bowl, whisk the milk, protein powder and cocoa powder until there are no lumps.
2. Whisk in the Greek yogurt, almond butter, maple syrup and salt until smooth.
3. Stir in the oats and chia seeds, cover and refrigerate for at least 6 hours or overnight.
4. Stir in a splash of water if it is very thick, then top with the cacao nibs.

6. Steak and Eggs with Crispy Potatoes

A 6-ounce sirloin, three fried eggs and crispy skillet potatoes make a classic, hearty breakfast with around 60 grams of protein. Microwaving the potatoes first gets them crisp in a fraction of the usual time.

Servings: 1

Total time: 30 minutes

Estimated protein: About 60 grams per serving, mainly from sirloin steak and eggs, with a smaller contribution from potatoes.

Ingredients

• 6 ounces Yukon gold potatoes, cut into 3/4-inch cubes
• 1 tablespoon olive oil
• 1/2 teaspoon salt, divided
• 1/4 teaspoon smoked paprika
• 6 ounces top sirloin steak, about 1 inch thick
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 tablespoon butter
• 3 large eggs

Instructions

1. Place the potatoes in a microwave-safe bowl, cover and microwave on high for 3 minutes, until just tender.
2. Heat the oil in a cast iron skillet over medium-high heat. Add the potatoes with 1/4 teaspoon of the salt and the smoked paprika and cook for 8 to 10 minutes, turning occasionally, until crisp and golden. Transfer to a plate.
3. Pat the steak dry and season with the remaining salt, the pepper and garlic powder. Sear in the same skillet for 3 to 4 minutes per side, until it reaches 145°F (63°C) on a food thermometer. Rest for 3 minutes.
4. Reduce the heat to medium, add the butter and crack in the eggs. Cover and cook for 3 to 4 minutes, until the whites are set and the yolks are firm and reach 160°F (71°C).
5. Slice the steak and serve with the eggs and potatoes.

7. Protein French Toast with Whole-Milk Greek Yogurt

Thick slices of soft challah soak up a protein-boosted custard and cook into rich, golden French toast. Topped with whole-milk Greek yogurt, berries and maple syrup, it delivers more than 50 grams of protein on one indulgent plate.

Servings: 1

Total time: 20 minutes

Estimated protein: About 54 grams per serving, mainly from eggs and whey protein powder, with a smaller contribution from challah and whole-milk Greek yogurt.

Ingredients

• 1/4 cup whole milk
• 1/2 scoop (about 15 grams) unflavored whey protein powder
• 3 large eggs
• 1 teaspoon ground cinnamon
• Pinch of salt
• 3 thick slices challah (about 4 ounces total)
• 1 tablespoon butter
• 1/2 cup plain whole-milk Greek yogurt
• 1 tablespoon maple syrup, divided
• 1/2 cup mixed fresh berries

Instructions

1. In a shallow dish, whisk the milk and protein powder until smooth, then whisk in the eggs, cinnamon and salt.
2. Soak each slice of challah for 15 to 20 seconds per side.
3. Melt the butter in a large nonstick skillet over medium-low heat. Cook the slices for 3 to 4 minutes per side, until deep golden and the center reaches 160°F (71°C) on a food thermometer.
4. Stir half of the maple syrup into the Greek yogurt. Top the French toast with the yogurt and berries and drizzle with the remaining syrup.

8. Cottage Cheese Protein Pancakes with Peanut Butter and Banana

A full cup of whole-milk cottage cheese blended with eggs, oats and protein powder makes a tall stack of fluffy pancakes with around 60 grams of protein. Peanut butter, banana and maple syrup on top add extra energy and flavor.

Servings: 1

Total time: 20 minutes

Estimated protein: About 60 grams per serving, mainly from cottage cheese and eggs, with a smaller contribution from whey protein powder and oats.

Ingredients

• 1 cup full-fat (4%) cottage cheese
• 2 large eggs
• 1/2 cup old-fashioned rolled oats
• 1/2 scoop (about 15 grams) unflavored whey protein powder
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• 1 tablespoon butter, for the pan
• 1 tablespoon creamy peanut butter
• 1 banana, sliced
• 1 tablespoon maple syrup

Instructions

1. Add the cottage cheese, eggs, oats, protein powder, baking powder, cinnamon and salt to a blender and blend until smooth. Rest for 5 minutes.
2. Melt a little of the butter in a large nonstick skillet over medium-low heat. Pour about 1/4 cup of batter per pancake and cook for 2 to 3 minutes, until bubbles form and the edges set.
3. Flip and cook for 1 to 2 minutes more, until golden and cooked through. Repeat with the remaining batter, adding butter as needed; it makes about 6 pancakes.
4. Microwave the peanut butter for 10 seconds, then drizzle it over the stack with the banana slices and maple syrup.

9. Loaded Avocado Egg Toast with Cottage Cheese

Thick sourdough layered with avocado, creamy whole-milk cottage cheese, three fried eggs and feta turns avocado toast into a serious breakfast with more than 50 grams of protein. Everything seasoning and chili flakes add crunch and heat.

Servings: 1

Total time: 15 minutes

Estimated protein: About 56 grams per serving, mainly from eggs and cottage cheese, with a smaller contribution from sourdough bread and feta.

Ingredients

• 2 large slices sourdough bread (about 4 ounces total)
• 1/2 ripe avocado
• Pinch of salt
• 3/4 cup full-fat (4%) cottage cheese
• 1 teaspoon olive oil
• 3 large eggs
• 1 ounce feta cheese, crumbled
• 1/4 teaspoon red pepper flakes
• 1 teaspoon everything bagel seasoning

Instructions

1. Toast the sourdough until golden. Mash the avocado with the salt and spread it over the toast.
2. Spoon the cottage cheese over the avocado.
3. Heat the oil in a nonstick skillet over medium heat, crack in the eggs, cover and cook for 3 to 4 minutes, until the whites are set and the yolks are firm and reach 160°F (71°C).
4. Place the eggs on the toast and finish with the feta, red pepper flakes and everything seasoning.

10. Cheesy Beef, Potato and Egg Breakfast Skillet

Crispy potatoes, seasoned ground beef, peppers, eggs and melted cheddar come together in one big skillet for a hearty breakfast with more than 60 grams of protein per serving. It is a great weekend breakfast to share.

Servings: 2

Total time: 40 minutes

Estimated protein: About 63 grams per serving, mainly from ground beef and eggs, with a smaller contribution from cheddar and potatoes.

Ingredients

• 1 tablespoon olive oil
• 1 pound Yukon gold potatoes, cut into 1/2-inch cubes
• 1 teaspoon salt, divided
• 12 ounces 90% lean ground beef
• 1/2 small onion, diced
• 1 green bell pepper, diced
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 4 large eggs
• 3/4 cup shredded cheddar cheese
• 2 green onions, sliced

Instructions

1. Heat the oil in a 12-inch skillet over medium heat. Add the potatoes and 1/2 teaspoon of the salt, cover and cook for 8 minutes, stirring once or twice. Uncover and cook for 4 to 5 minutes more, until tender and golden. Transfer to a plate.
2. Add the beef, onion and bell pepper to the skillet and cook over medium-high heat for 7 to 9 minutes, breaking the meat into crumbles, until browned and it reaches 160°F (71°C) on a food thermometer. Drain any excess fat and stir in the smoked paprika, garlic powder, pepper and remaining salt.
3. Return the potatoes to the skillet and stir to combine. Make 4 wells and crack an egg into each.
4. Cover and cook over medium-low heat for 6 to 8 minutes, until the whites are set and the yolks are firm and reach 160°F (71°C).
5. Sprinkle with the cheddar, cover for 1 minute to melt, top with the green onions and serve two eggs per person.