Carrots for Breakfast: Smoothies, Eggs and More

Ingredients for Carrot Cake Smoothie

I challenged myself to eat one serving of carrots every day for 30 days. I’m trying to replace unhealthy eating habits, with more healthy eating habits. Adding more vegetables, like carrots is one way to start the habit of choosing more healthy foods. During my 30 day challenge to eat carrots, I found these creative ways to incorporate them into my breakfast.

Carrots are a great vegetable to incorporate into vegetable dishes. Carrots can be added to smoothies, used to top breakfast wraps, or roasted with other veggies as part of a wholesome breakfast.

Types of Carrots to Use for Breakfast

Most days, especially weekdays, I am short on time in the morning, so I will not have a lot of time to peel and cut carrots. So either I have to prep carrots the night before or choose more convenient prepared carrots to incorporate into breakfast.

Shredded Carrots

Shredded carrots are great to use for breakfast. You can literally just grab them from the fridge and incorporate them into recipes. Shredded carrots are more expensive then whole carrots but they are still super affordable.

Baby Carrots

Baby Carrots come peeled washed and ready to incorporate into breakfast. They are readily incorporated into breakfast recipes. Baby Carrots and Hummus work great as an easy no prep morning snack when there is no time to prepare a breakfast.

Left Over Steamed Carrots

I stumbled upon this one by accident. I steamed carrots for dinner, but did not season them with anything. Plain Steamed carrots are easy to incorporate in breakfast smoothies. Since they’ve been in the fridge overnight they are chilled and add a nice creamy texture to breakfast smoothies.

Carrot Cake Smoothie

I found this idea on the back of a package of shredded carrots. I wasn’t a fan of the texture of shredded carrots in the smoothie, but my kids LOVED it. I didn’t have oat milk and didn’t want to give the kids whey protein, so I made a few adjustments. See below:

Carrot Cake Smoothie Recipe on Shredded Cabbage Package

  • 2 cups of shredded carrots
  • 1 1/2 cups coconut milk
  • 2 tablespoon Greek Yogurt
  • 2 Tablespoons ground flaxseed
  • 1 teaspoon Pumpkin Pie Spice

It is definitely something I would make again for myslef and the kids. I would probably use traditional milk or half traditional half coconut milk as this was EXTREMELY rick with the coconut milk. Also, I want to improve the texture of the carrots in the smoothie(see Tropical Mango Carrot recipe below for ideas about how to make carrots blend more smoothly in recipes).

Add diced Carrots to an Omelet

Frozen Diced Celery Carrot and Onion Blend

I love to stock up on this frozen veggie blend of carrots, celery, and onions. Such an easy way to add veggies to recipes when I am short on time. I add the veggies to a pan and allow them to thaw a little, then I add butter.

Once the carrot , celery and onion blend is thawed, you van treat them like fresh vegetables.

Shredded Carrots on a Breakfast Wrap

I like to put atwo fried eggs with spinach on a whole wheat wrap and top with a little white balsamic vinegar. Portable, satisfying, quick and easy. Adding some shredded carrots to the top takes it to the next level! I just toss the shredded carrots into the wrap with the eggs and spinach.

The slightly sweet satisfying crunch is a great addition to a breakfast wrap.

Roasted Carrots and Sweet Potatoes

Preparing Carrots to roast for Breakfast

Carrots taste great roasted, and they refrigerate and reheat well. I Diced Sweet Potatoes and carrots make for a nice breakfast treat. If I have Butternut Squash on hand, I will add that to the mix. Roasting Carrots and Sweet Potatoes the nigh before and warming them up for breakfast is a great way to incorporate Carrots into breakfast.

For this recipe I peeled and cut carrots into large chunks. Alternatively, you could use peeled and washed baby carrots to cut down on prep time.

Tropical Mango Carrot Banana Smoothie

Steam Carrots in the Instant Pot for Breakfast Smoothies

I loved the flavor of the Carrot Cake smoothie, but I did not love the texture of little bits of carrots floating around in there. I decided to steam some carrots in the instant pot, I had some for dinner and saved some for a breakfast smoothie the next day. This Tropical smoothie was also a hit with the kids! I preferred this tropical smoothie to the carrot cake smoothie.

For this smoothie I usued:

  • 2 Steamed and Chilled Carrots
  • About 1 cup of Frozen Mangoes
  • 1 Banana
  • 1/2 Avocado
  • Enough coconut water to thin the mixture out

I didn’t measure the ingredients for this one, just kind of eye balled it. Next go round I will measure and update this post.

Mimi D.

Mimi D is the creator of Dream Plan Smile. An NYC native, she is a wife and mom with a passion for crafting. She holds a Bachelor's in Engineering and a Master's in Project Management. In her current role as a working wife and mom, she is getting a crash course in budgeting, planning, & organization.

Recent Posts