300-Calorie Breakfast and Brunch Recipes

Pizza for breakfast is always a delicious possibility. This cast-iron pizza develops a warm, fluffy crust that surrounds a cheesy and bacon-topped interior. Using a well-seasoned cast-iron skillet eliminates the need for using extra oil which keeps this recipe as light as possible. As a tip, placing the pan over high heat on the cooktop before transferring it to the oven helps heat it up quickly and yields a perfectly crisp crust.

These bacon-and-egg toasts make for a fun breakfast or easy dinner. This kid-friendly recipe is sure to be a hit, any time of day.

Whole-grain rye bread is so flavorful on its own and adds a special lift to our first salad. You can make the toasted breadcrumbs up to two days ahead; just store in an airtight container or zip-top bag until you’re ready for them.

Stuffed with our favorite cinnamon-apple filling, these slices of French bread encase an autumn-inspired breakfast that will put your morning bowl of oatmeal to shame. The butter and brown sugar cook with the apples to create a delicious syrup for drizzling over the French toast. Sub French bread for ciabatta, challah, or whatever loaf of bread you have on hand. Get the family together for a lazy weekend brunch, and start the day off sweet and satisfied.

Serve these savory, smoky treats as a first course. When preparing the custard, be sure to heat the milk, don't boil. Custard success is all about temperature control.

The great thing about this open-faced BLT-inspired sandwich is how seamlessly it can go from brunch to a fancy dinner.

Opt for focaccia without cheese or herbs, and choose one that doesn't look oily. Serve with a fruit salad of 1 cup blueberries and 2 cups strawberries at breakfast or brunch. Cook up a side of asparagus or toss up a hearty salad at dinner.

This upscale twist on the traditional breakfast sandwich features sweet, tender caramelized onion and peppery arugula. A fresh fruit salad would be a good accompaniment.

Farro, an ancient whole grain similar to quinoa, packs a hearty crunch in this simple breakfast salad. Honey adds a bright, sweetness to play wonderfully with the creamy ricotta cheese. For a tangier citrus flavor, go with lemon; for more floral, sweet notes, try tangerine. To keep prep simple, use purchased pomegranate arils from the produce section, or pre-prep a fresh pomegranate the night before.

Tarts are a spectacular treat, but also a creamy, cheesy calorie and sat-fat bomb. Ours is meat-free and cream-free, making it delightfully light, but olives add satisfying richness.

Fresh thyme is a welcome addition to this frothy, egg- and wine-based sauce called sabayon. Substitute curly kale for lacinato kale, if desired.

Shake the pan gently while the egg and potato mixture cooks to help prevent the omelet from sticking.

Based loosely on the flavors of a BLT, this salad is hearty and light at the same time. Don’t worry if it feels like you don’t have a lot of dressing; the luscious golden yolk makes a creamy sauce in the bowl.

Gruyère cheese grows stronger, earthier, and more complex with age, offering an intensely rich profile to these light, fluffy soufflés.

This make-ahead dish is like enjoying an omelet stuffed with spinach, Swiss cheese, and mushrooms, with hearty sides of bacon and hash browns, all in one package.

Bright, refreshing grapefruit pairs surprisingly well with nutty-earthy toasted sesame oil. This meal is full of satiating heart-healthy fats that will keep you full for a long time.

For convenience, you can make the tomatoes and fritters in advance, then reheat them to serve. Reheating the fritters in an oven or toaster oven will keep them from being soggy.

This hearty, open-faced omelet, called a tortilla, uses potatoes inside instead of serving them on the side. This omelet maximizes flavor with Yukon Gold potatoes, fresh tomatoes, and Manchego cheese.