Healthy Breakfast Recipes

Breakfast is one of the most important meals of the day, so you’ll want to make it a good one. These tasty breakfast ideas will help get your day started on the right foot!

There are over 100 easy healthy breakfast recipes that are perfect for busy weekday mornings or lazy weekend brunches. They’re all made with fresh ingredients and have vibrant, fun flavors you’ll crave.

When it comes to healthy breakfast meals, a lot of people immediately think about oatmeal. While we do have tons of healthy oatmeal recipes, there are so many more options than that! We love using other whole grains, like millet and quinoa instead of oats for a variety of flavors and textures.

Eggs are also a great breakfast option. We have everything from quiche and frittatas to savory omelettes. You’ll definitely want to check out our sous vide eggs bites and kale and egg cups.
If you’re in a hurry in the mornings rushing to make it to the office or school, prep ahead with a healthy breakfast on the go or grab one of my favorite chocolate muffins. Our Healthy smoothie recipes are also a great option if you’re on the run!

For something on the sweeter side, try sweet corn waffles topped with blueberries and bourbon maple syrup or some whole grain pancakes. No matter your mood, you’ll be sure to find a few new healthy breakfast ideas.

Sweet and Spicy Crab Hash with a Poached Egg


Last winter, Restaurants & Institutions Magazine published an article outlining their predictions for the major food trends of 2010. One of their predictions was that eggs would be the new bacon. I thought they were crazy. Who would ever pass up bacon – especially if only to replace it with an egg? Pure silliness.

I should have given them more credit. It pains me to say it, but I’m a bit baconed out. And I’m finding eggs – poached, fried, or baked with their quivering yolks – completely irresistable. Which might explain why as I was thumbing through Michael Symon’s cookbook the other day, the crab tater tots caught my eye. I thought they would go beautifully with a softly poached egg.

I bought all of the ingredients but as the week wore on, I thought about it more and more and the dish became more about the eggs than the tots. Plus, they seemed like more work than I wanted to invest in them: boil the potatoes, mash the potatoes, fry the tots. So the dish evolved. I used many of the same ingredients and emerge from the kitchen with the recipe reinvented as a quick and easy crab hash. That took a quarter of the time to make and is healthier since its not fried. And that was delicious topped with a poached egg. […]


Chocolate Cheese Babka


When I was really little, we would go to my grandparents house for Easter. At breakfast, they always had this really good bread called babka. I had forgotten all about it until a few years ago, when something triggered the memory. I went searching for some, but I could only find one bakery that had them and it was way more than I wanted to pay. Ever since, I’ve looked for them each year at Easter to no avail. This year, I decided I would just make my own already. A quick search of the internet showed me that this was easier said than done – recipes were few and far between, they seemed to have crazy differences (some had tons of sugar and few eggs, others few eggs and tons of sugar), and most recipes seemed like they would feed an army.

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A little research showed me that there are actually two types of Babka – an Eastern European/ Polish kind and a Jewish kind. The Polish babka is an eggy bread that is traditionally served at Easter, while the Jewish version is closer to a cake with a streusel topping. The Polish version was definitely what I was looking for, so I sent out a twitter message asking if anyone knew of any good recipes for it. It actually turned out that Cheryl from Backseat Gourmet was baking Babka that day too, and we shared out progress as we went along. It didn’t take long to realize that the recipe I was using was no good – my dough wasn’t rising at all! Hers was successful though, so she very kindly emailed me the recipe that she used. I gave it another try the next day, with much more success. The resulting bread was light and fluffy, with an eggy and slightly sweet dough that is similar to brioche. I filled my bread with chocolate and cheese, which I thought I remembered from my grandparents, but i think I actually remember it from when I was a little older and we bought babkas at the grocery store. When I read her post about eating raisin-studded babka slathered with butter, I remembered that’s how we ate it back then. Either way thought is delicious, and this would be a special treat on Easter morning.

I don’t have a bundt or tube pan so I made a makeshift one using a springform pan and a ramekin. I just set the ramekin upside down in the center of the pan and twisted the bread dough around it. It worked just fine, so I’m glad I didn’t go out and buy a special pan for this.

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How to make shirred eggs (baked eggs)

Shirred Eggs with Thyme


I know I just posted a breakfast recipe a few days ago, but I’ve been loving weekend breakfasts lately! You may have noticed that in my post about waffles, I wrote that we’ve been having them almost every weekend. The rest of the time, we’ve been eating these baked eggs. We’re pretty much obsessed with them – they’re so good! And so easy to make! As much as i love breakfast, I never really feel like cooking in the morning. The great part about these is that there really isn’t much “cooking” that needs to be done: no standing over the stove, no measuring. Just throw them in the oven, set the timer, and a few minutes later you have a delicious breakfast. (If you can conjure the energy to cook a few slices of bacon, you’re really set!)

Plus there’s something so beautiful about eggshells. They never fail to make me smile. Any day that starts with something so beautiful can never be bad. [….]

Buttermilk Waffles with Sauteed Bananas


Buying Shawn a waffle iron for Christmas may have been one of the best things that I’ve ever done. We’ve wanted one for a while, but were hesitant because people kept telling us that we would never use it and it would ust take up precious cabinet space. Well, guess what? They were all wrong. We’ve been making waffles just about every weekend since we got it.

There’s something about a homemade waffle that just doesn’t compare to the frozen version. If you’ve ever ordered one at a diner you know what I’m talking about – they have that beautiful crispy exterior that gives way to a fluffy, light interior. These buttermilk waffles are perfect for a lazy weekend breakfast, or for a weeknight dinner. I like to make extras, which I reheat in the toaster for weekday breakfasts.

There are so many waffle recipes out there that it can be a little overwhelming. Cornmeal waffles, yeast waffles, chocolate waffles…the options are limitless. But my favorite are these buttermilk waffles, which call for whipped egg whites. They’re the closest that I’ve found to the diner waffles that I love so much. I think the whipped eggs result in an extra light and fluffy center.

Now that that’s out of the way, let’s talk toppings. Syrup is a classic, but I don’t like to use too much since it can be so sweet. For these, I used just a drizzle of real maple syrup and some bananas that I sauteed with a little bit of grand marnier. The creaminess of the bananas was a really nice contrast to the tender-crisp texture of the waffle itself. As another alternative, I really like these waffles topped with a little bit of raspberry preserves. [….]

Honey Pecan Granola


For those of you who are still too intimidated to try your hand at bagels (I promise they’re not as hard as you’d think!), here’s another great breakfast that you can make ahead of time – granola!

I’ve been flat-out obsessed with making my own granola lately. In addition to tasting great, it travels well so I’ve been eating it with yogurt for breakfast pretty much every weekday. I’ve already been through thee huge batches since I started making it earlier this fall! I’ve made each batch slightly different, while following the same general formula… until the last time. I was halfway through when I realized that I was almost out of oats! I mixed the last of what I had in and hoped that the higher honey to oat concentration would work. Best. Mistake. Ever! The extra honey really shines through and lends a great flavor without being too sticky or sweet, while pecans and raisins add texture.

Since honey is the predominant flavor here, you’ll want to use something that’s high-quality. I used a darkly colored wild honey from Germany that I picked up on a whim. I wouldn’t be able to even begin to tell you where to find the same kind, but I would use a dark/ amber honey. You should be able to find a decent on in any grocery store.

Once you have the basic oat/ honey combination down, you can really experiment with any other mix-ins that you want. If you don’t like pecans and raisins, how about dried cranberries and walnuts? Or coconut and macadamia nuts? The combinations are endless.

Since granola is relatively calorie-dense, I like to balance it out with yogurt and fruit instead of eating it with milk like cereal (which usually results in me eating way too much). Pictured above is a combination of granola, vanilla yogurt, and pomegranate seeds. It’s also fabulous with roasted or sauteed pears. What’s your favorite way to eat granola? [….]

Pear and Cranberry Breakfast Crumble


Without a doubt, pears are my favorite fruit. I’ve loved them ever since i was a little kid. I actually remember one time when I was about 5 or 6 and I was eating one at my grandmother’s house it was sooo juicy and sooo good. I ate the entire thing. And I mean the ENTIRE thing! My mom came in and asked when I did with the core and I was like “what?” Yeah, I ate that pear core, seeds, and all!

Anyway, it’s easy to overlook pears in the Fall because of all of the excitement that surrounds apples. I decided to make a pie in celebration of the season’s “other” fruit. When thinking about what I wanted my pie to look like, I decided on a crumb top. Then I remembered that Deb over at Smitten Kitchen posted an apple breakfast granola crisp that looked amazing, and my pear crumble as born. With a combination of pears, apple, cranberries and a lightly sweetened granola topping, this crumble is delicious for breakfast, dessert, or anything in between. [….]

Mexican Omelette with Chorizo 1

Mexican Omelette with Chorizo

This simple chorizo omelette recipe comes together quickly but is jam-packed with flavor! This Mexican omelette is great for breakfast, but I also really love making them for dinner.