Healthy Breakfast and Brunch Recipes
Kick off your morning with this collection of healthy breakfast recipes from casseroles and quiches, to muffins and sweet rolls. By: Text: Virginia Switzer and Cooking Light Staff
This five-ingredient parfait is perfect for a healthful on-the-go breakfast. ruthieright21 says, “This was a quick and easy summer breakfast. I layered granola throughout the whole parfait (instead of just on top) for extra crunch.”
Susan took this casserole to a weekend getaway at the lake with friends. “I wanted to take a breakfast dish that didn't require standing over the stove flipping pancakes or scrambling eggs for a crowd. I made this recipe the night before we left, and it was a hit with everyone!”
Erin from an online comment agrees: “The browned-cheese bottom layer is what really made this dish something special. I used a half-and-half mixture of cheddar and Swiss cheeses, and I upped the spinach a little bit. Otherwise, I made exactly as directed. I made it in a nonstick pie pan, which worked great. The dark finish made the bottom of the quiche nice and brown, and I didn't have any problem with sticking - I just dumped the quiche out onto a plate and served.”
One reviewer raved: “This is one of the best, and healthiest, versions of shrimp and grits I have ever tried, not to mention it’s fast and easy. Full of flavor, the grits in this recipe lend enough creaminess that no cream is necessary, leaving this recipe healthier than most other traditional versions. I get requests for this recipe all the time when I serve it. A must for your recipe arsenal!” We agree. This is a keeper.
View Recipe: Southern Shrimp and Grits
Earlgrey said: “If you have a soft spot for cardamom, or if you have never tried it, give the rolls a shot (or just mix some cardamom with cinnamon).” Many reviewers also substituted cinnamon and orange for the cardamom and lime for a more traditional flavor profile. Any way you shake it, these will disappear before you know it.
One reviewer said: “I enjoyed this for breakfast all week long, and it kept me full until lunch time. The cottage cheese gives the quiche a nice tangy flavor. Next time I'm going to change up the veggies just for some variety--maybe broccoli, mushroom and tomato.”
Jason raved: “We made these for a Sunday brunch, and they were the highlight of the meal. Unlike many sweet roll recipes that taste good but have a painfully small serving size, these rolls were irresistible and not wimpy little finger-size rolls! We will make these again.” We agree with Jason. Who has time for wimpy sweet rolls?
Prep this delicious dish the night before for an easy breakfast or brunch. Find turkey sausage in the freezer section of the supermarket with other breakfast meats.
The consensus with online reviewers: Family and friends loved this casserole and were amazed that this was a lighter version of a traditional favorite. Put this in your file as a go-to make-ahead breakfast staple.
Ruthieright21 says: “I added a little more raspberries to increase the raspberry flavor, and I added ginger ale instead of sparkling wine because I happened to have it on hand.”
One online reviewer suggests substituting pecans for the macadamia nuts and adding bittersweet chocolate chips to the mix.
MamaD agrees that this is a winner: “Terrific recipe - perfect for company! I used green onions in place of onions and mild diced green chiles since the crowd I was feeding does not care for heat. You can mix this recipe up in so many ways to fit the taste of those you are serving!
Sue, an online reviewer, offers some great tips: “The onions take about ½ hour to caramelize, and in that time, I prepared the other ingredients and lit the oven. Once the onions were done, it was only a minute to put it together. To further reduce fat and calories, bake it without a crust. The potatoes make a nice bottom layer.”
Karen couldn’t have said it better: “I was looking for something different for breakfast and I stumbled upon this recipe...I have fallen in love and I drool on the mornings that I know I will be making this. The combination of the goat cheese and fig preserves is divine, and the lemon zest gives the combo just a touch of freshness. I don't always have basil on hand, but it is still dynamite without it.”
Online reviewers have made these a top-rated hit. One person had a great idea: “I baked these in mini-muffin pans and got 2-1/2 dozen. I adjusted the cooking time to 12 minutes.” As full size or mini-muffins, try these for a brunch or as a take-along breakfast anytime.
Decrease the heat by removing some or all of the jalapeño's seeds. You can make the sauce up to three days ahead; prepare through step 1, cool, cover, and refrigerate. Bring back to a gentle simmer before proceeding.
Reviewer JaneBaines said, "I think these deserve FIVE stars! They're VERY good. They were even better the next day because they are very moist and substantial without being heavy."
The less you knead the dough, the lighter and more tender your biscuits will be. Fat-free buttermilk adds a lovely tang and encourages a moist texture. This method of folding the dough creates irresistible flaky layers. To maximize the number of biscuits you get from the recipe, gather the dough scraps left after cutting, and gently pat or reroll them to a ¾-inch thickness.
Make the leek mixture, and cook the potatoes a day ahead. Or use store-bought diced cooked potatoes (such as Simply Potatoes), whisk the eggs, combine everything, and bake the frittata in the morning.
View Recipe: Frittata with Spinach, Potatoes, and Leeks
Whether you're serving up breakfast for dinner or a delicious weekend brunch, make an extra batch and freeze to save for busy mornings. Bonus: Many of our online reviewers have called these fluffy, flavorful pancakes the best they've ever tasted.