Here are dishes that fit any morning routine, whether you're in need of a quick weekday smoothie or a more decadent weekend brunch. But each is made just a little bit healthier, and that feels just right.
September 13, 2013
1 of 18Photo: Oxmoor House
Lighten Up, Breakfast!
Whether you're running on full speed before work or sitting down to a leisurely brunch on Saturday morning, you'll find recipes here to fill you up and keep you going the rest of the day. Best of all, these classic dishes have been lightened without losing their incredible flavor.
First, enjoy bit of crunch in the morning with a serving of All-American Granola.
Sweetened with maple syrup and studded with dried cherries and sliced almonds, this pantry staple is easy to customize. Try dried blueberries, cranberries, or even apples, and maybe even a little flaxseed for fiber. Or toss with fresh berries before serving.
This is a popular grab-and-go breakfast for New Yorkers on the run. Countless variations exist, and we've added one more with our own homemade favorite. Lighten up the cheese and eggs, swap the roll for an English muffin, and doctor the sandwich with ketchup and a healthy dose of hot sauce, just like they do in the Big Apple.
This hash is a Yankee tradition, so called, some say, for its colors, which resemble a red flannel shirt. It’s customarily served the morning after a New England boiled dinner, when there's plenty of leftover corned beef and potatoes. Our version combines roasted beets and potatoes with a small portion of corned beef for a lighter take on the original.
Adorable and delicious, these mini donuts are the perfect treat to satisfy the strongest sweet tooth cravings. We dressed these breakfast beauties in a sweet maple syrup glaze. Use a mini donut pan, available in most cookware stores.
At Castaways Raw Bar and Grill on Holden Beach in North Carolina, they serve up huge portions of spicy shrimp and grits. This version is inspired by theirs—zesty with green onions and tasso ham, with a generous dose of Cajun spice.
“Migas” means “crumbs,” and that’s just what this dish is—small bits of tortilla, cheese, salsa, and eggs scrambled up into one of the Southwest’s signature specialties. A staple of the Lone Star State, migas can also be found in Mexican breakfast spots across the country.
Although scones are among the most quintessentially British teatime treats, the addition of cranberries, a fruit indigenous to America, keeps them firmly on our side of the pond. This recipe is courtesy of food writer Susan Axelrod.
There are many local variations of this breakfast staple, but it commonly includes various bits of pork, ground cornmeal or wheat, and seasonings. In Philadelphia, it’s served with a sunny-side-up egg, and elsewhere it’s served with everything from grape jelly to apple butter and honey to ketchup and mustard.