8 Fresh Takes On Your Favorite Breakfasts (2024)

SERVINGS: Makes 1 cup

2 c mixed fresh berries
1 Tbsp freshly grated lemon zest
1-2 Tbsp sugar

1. COMBINE berries, lemon zest, and sugar in small saucepan.
2. COOK over medium heat until berries begin to release their juices.
3. REDUCE heat to medium-low and cook until sauce thickens slightly (will be thinner than jam), about 10 minutes.
4. SERVE hot or at room temperature. Chill unused compote in airtight container up to 1 week.

NUTRITION (per Tbsp) 12 cal, 0 g pro, 3 g carb, 1 g fiber, 2 g sugars, 0 g fat, 0 g sat fat, 0 mg sodium

SERVINGS: 6

2 ruby red grapefruit
2 navel oranges
3 tangerines (or 5 mandarin oranges)
1 Tbsp chopped crystallized ginger
1 Tbspchopped pistachios
2 tsp champagne vinegar
2 tsp extra virgin olive oil(we used California Olive Ranch)

1. SLICE peel from grapefruit, oranges, and tangerines. Cut fruit into slices and arrange on platter.
2. TOP with ginger and pistachios.
3. DRIZZLE with champagne vinegar and extra virgin olive oil.
4. SPRINKLE with torn fresh mint leaves, salt, and pepper.

NUTRITION (per serving) 116 cal, 2 g pro, 24 g carb, 3 g fiber, 16 g sugars, 2 g fat, 0.5 g sat fat, 7 mg sodium

SERVINGS: 2

2 tsp olive oil
1 sm onion, thinly sliced
½ bunch lacinato kale, stems and large ribs removed and leaves chopped (about 2 c)
Pinch of cayenne
Pinch of nutmeg
4 thin slices whole wheat sourdough bread
2 oz Gruyere, finely shredded (about ¾ c)
2 oz lean, low-sodium deli-sliced ham
2 lg eggs

1. HEAToil in medium skillet over medium-high heat. Add onion, reduce heat to medium-low, and cook, stirring occasionally, until golden and very soft, 7 to 8 minutes, making sure onion does not burn. Add kale, cayenne, nutmeg, and 3 Tbsp water. Cook until kale is tender, 7 to 8 minutes. Season with salt and pepper.
2. ARRANGEbread in even layer on clean work surface. Sprinkle each of 2 slices with about ½ oz of the cheese. Top each with half of the ham, half of the kale-onion mixture, and another ½ oz of the cheese. Sandwich with remaining bread.
3. HEATlarge nonstick skillet coated with cooking spray (we used Pam) over medium heat. Add sandwiches and grill until golden and cheese is melted, 2 to 3 minutes per side. Transfer to cutting board.
4. WIPEskillet with paper towel, coat with more cooking spray, and cook eggs to desired doneness. Top each sandwich with a fried egg and serve.

NUTRITION(per serving) 486 cal, 29 g pro, 41 g carb, 6 g fiber, 7 g sugars, 21.5 g fat, 7.5 g sat fat, 726 mg sodium

SERVINGS: 6

1 c 1% milk
1 c all-purpose flour
2 lg eggs
1 Tbsp unsalted butter, melted
Compote (recipe, here)

1. HEAToven to 425°F with popover pan (or jumbo muffin tin) inside.
2. ADDmilk, flour, eggs, butter, and ¾ tsp salt to blender and puree until combined. Let mixture rest as oven reaches full temperature.
3. REMOVEhot popover pan carefully from oven and coat cups with cooking spray. Divide batter among cups. Bake until golden and puffed, about 20 minutes. Serve popovers immediately with compote.

NUTRITION(per popover; without compote) 134 cal, 6 g pro, 18 g carb, 1 g fiber, 2 g sugars, 4 g fat, 2 g sat fat, 333 mg sodium

SERVINGS: 6

1 c all-purpose flour
4 tsp granulated sugar
½ tsp baking powder
¼ tsp baking soda
1 c buttermilk
4 tsp vegetable oil
1 lg egg
½ tsp pure vanilla extract
Confectioners' sugar
Compote (recipe, here)

1. HEAToven to 350°F.
2. COMBINEflour, granulated sugar, baking powder, baking soda, and ¼ tsp salt in large bowl. In medium bowl, combine buttermilk, oil, egg, and vanilla extract. Stir into dry ingredients until just combined.
3. HEAT10" ovenproof stainless-steel or cast-iron skillet over medium-high heat. When hot, coat with cooking spray and add pancake batter. Transfer to oven and bake until wooden pick inserted in center comes out clean, 12 to 15 minutes. Turn pancake out onto platter and dust with confectioners' sugar (if using). Slice pancake into wedges and serve with compote.

NUTRITION(per serving; without compote) 143 cal, 5 g pro, 21 g carb, 1 g fiber, 5 g sugars, 4.5 g fat, 0.5 g sat fat, 238 mg sodium

SERVINGS: 2

4 slices multigrain bread
3 Tbsp unsweetened almond butter
4 tsp crumbled crisp cooked bacon (about 2 slices)
1 Tbsp honey
½ tsp cinnamon
1 lg banana, sliced

1. ARRANGE bread in even layer on clean work surface.
2. STIR together almond butter, bacon, honey, and cinnamon in small bowl. Spread on bread, dividing evenly. Divide banana between 2 slices of the bread in even layer. Sandwich with remaining bread.
3. HEAT large nonstick skillet coated with cooking spray over medium heat. Add sandwiches and grill until golden and heated through, 4 to 5 minutes per side.

NUTRITION (per serving) 418 cal, 16 g pro, 52 g carb, 9 g fiber, 22 g sugars, 18.5 g fat, 2.5 g sat fat, 337 mg sodium

SERVINGS: 12

Muffins
1 c wheat bran
¾ c whole wheat flour (we used Bob's Red Mill)
½ c ground flaxseed (we used Navitas Naturals)
½ c sugar
1½ tsp cinnamon
1 tsp baking powder
½ tsp baking soda
1 lg egg, beaten
1 c buttermilk
⅔ c unsweetened applesauce
1½ c shredded carrots (about 2 med)
¾c flaked sweetened coconut
½ c raisins (we used Sun-Maid)

Cinnamon Cream Cheese Spread
8 oz softened reduced-fat cream cheese
3 Tbsp honey
¾tsp cinnamon
½ tsp pure vanilla extract

1. HEAT oven to 350°F. Line 12-cup standard muffin tin with paper liners.
2. WHISK together bran, flour, flaxseed, sugar, cinnamon, baking powder, baking soda, and ½ tsp salt in large bowl until well combined. In medium bowl, combine egg, buttermilk, and applesauce and stir into dry ingredients until just combined. Fold in carrots, coconut, and raisins. Divide batter among lined muffin cups.
3. BAKE until wooden pick inserted in center comes out clean, 25 minutes. Let stand 5 minutes, then cool on rack.
4. BEAT cream cheese, honey, cinnamon, and vanilla with electric mixer until smooth. Serve with muffins.Eat warm, or cool to room temperature.

NUTRITION (per muffin; with Tbsp spread) 191 cal, 5 g pro, 33 g carb, 6 g fiber, 20 g sugars, 6 g fat, 3 g sat fat, 288 mg sodium

SERVINGS: 8

1½ c 1% milk
1 c whole wheat flour
4 lg eggs
3 Tbsp + 2 tsp olive oil
8 oz sliced mushrooms
5 oz baby spinach
1 container (15–16 oz) part-skim ricotta
¾ c grated Pecorino (about 3 oz)
1½ c pasta sauce

1. HEAT oven to 350°F. Coat 9” x 13” baking dish with cooking spray.
2. ADD milk, flour, 2 of the eggs, 3 Tbsp of the oil, and ¼ tsp salt to blender and puree until smooth.
3. HEAT 10” nonstick skillet coated with cooking spray over medium heat. Add ⅓ cup of the batter and swirl to completely cover bottom of skillet. Cook until underside of crêpe is golden, 30 to 60 seconds. Loosen edge of crêpes with rubber spatula, then flip. Cook 1 minute longer. Slide crêpes out of skillet and repeat with remaining batter to make 8 crepes total, coating pan with more cooking spray as needed. Set aside.
4. HEAT remaining 2 tsp oil in same skillet. Add mushrooms and cook until golden, 5 to 7 minutes. Add spinach and cook until just wilted, about 2 minutes. Transfer to medium bowl along with ricotta, remaining 2 eggs, and ½ cup of the Pecorino. Stir to combine and season with salt and pepper.
5. LAY 1 crêpe on clean work surface and place a scant ½ cup of the cheese mixture in middle. Fold top and bottom of crêpe into center and roll sides up like a burrito. Place seam side down in prepared baking dish. Repeat with remaining crêpes and filling. Top with marinara sauce. Bake until cheese has melted and sauce is bubbling, 20 to 25 minutes. Top remaining ¼ cup Pecorino before serving.

NUTRITION (per serving) 320 cal, 19 g pro, 21 g carb, 3 g fiber, 5 g sugars, 18 g fat, 7 g sat fat, 510 mg sodium

More from Prevention: 19 Best, On-The-Go Breakfasts