Quick, Healthy Breakfasts
Oatmeal with Strawberries, Toasted Walnuts and Skyr
This lovely berry porridge, made with rolled oats, is especially good because it's not too sweet: There's no added sugar.
Sweet Breakfast Quinoa
“This breakfast will make your day so productive,” says Jill Donenfeld about her maple syrup-sweetened quinoa. Quinoa is naturally loaded with protein and fiber.
“How many lunchrooms have disgusting Taco Tuesdays?” asks chef Spike Mendelsohn. As an alternative, he stuffs burritos with scrambled eggs (lightened with egg whites), feta, turkey bacon and spinach.
This is a quick and satisfying little “sandwich” of apples that’s great to wrap up and take on the go.
Eggs Baked Over Sautéed Mushrooms and Spinach
Drinking wine with eggs at lunch always feels so French to Kristin Donnelly, likely thanks to Elizabeth David’s famous essay, “An Omelette and a Glass of Wine.”
Souffléed Apple Pancake
One serving of this recipe contains 457 calories and 19.6 gm total fat.
Scrambled Egg and Swiss Chard Tacos
These delicious vegetarian tacos are packed with scrambled eggs, sautéed Swiss chard and tomatoes, then topped with salsa verde and sour cream.
Strawberry, Banana and Almond Butter Smoothie
Chef Nate Appleman lost lots of weight by running. After a morning workout, he often makes this smoothie, which gets a dose of protein from almond butter.
Baked Eggs en Cocotte with Basil
These baked eggs topped with melted butter are Piero Incisa della Rocchetta’s go-to breakfast. The dish was also a favorite of his grandfather Mario, the founder of Italy’s world-famous Sassicaia winery in Tuscany.
Mexican Eggs in Purgatory
For the Italian breakfast dish Eggs in Purgatory, eggs are baked in a spicy tomato sauce. In this Mexican-inspired take, Grace Parisi substitutes a vibrant, fresh green sauce made with tomatillos, cilantro and scallions.
Spiced Yogurt Muffins
These ingeniously moist muffins from Fraîche baker Jennifer Musty are rich in calcium and low in fat.
Cinnamon Polenta Pancakes
Using polenta (cornmeal) in addition to white flour in these pancakes makes them especially satisfying, as the ground whole grain delivers lots of fiber and a good amount of protein.
Mustard Green and Sweet Onion Frittata
Although high in cholesterol, eggs are a terrific source of bone-building vitamins D and K. Gabe Thompson combines them with nutrient-rich mustard greens in this healthy frittata.
Light and Fluffy Baked Apple Pancake
Golden Delicious apples hold their shape after they are caramelized with sugar and maple syrup, making them a perfect choice for this clever, giant one-pan pancake.
Citrus Salad with Candied Ginger
The key to making this simple fruit salad with candied ginger: Use a sharp knife to cut the citrus. “The better your knife, the better this dish will look,” says chef Jason Travi.
Elizabeth Falkner loves eating these energy-boosting, cardamom-spiced date bites made with almonds, walnuts and pistachios. “Eat two of these as a snackor with some juice for breakfast, and you’re satisfied,” she says.
Spiced Chickpeas with Yogurt and Pine Nuts
More people should eat chickpeas at breakfast: The legumes have lots of folate, essential minerals and fiber, which helps regulate blood sugar. The chefs at Marisa May’s restaurant, SD26, sometimes make these stewy, savory chickpeas for her when she hasn’t had a chance to eat something filling at home.
Souffléed Strawberry Jam Omelets
These ethereal free-form soufflés—filled with strawberry jam—are equally good for brunch or dessert.
Açai Super Smoothie
Brazilian surfers first popularized this freakishly nutritious Amazonian berry. Now it has gone mainstream. The smoothie here, by F&W’s Grace Parisi, boosts açai's healthfulness with pomegranate juice.
Grilled Asparagus Salad with Fried Eggs
Chef Mark Broadbent upgrades the standard lemony arugula salad by topping it with grilled asparagus, butter-fried eggs—duck eggs, when available—and freshly shaved Parmigiano-Reggiano.
Almond-Milk Rice Pudding
Sushi rice makes this dairy-free rice pudding—made with unsweetened almond milk—pleasantly chewy and creamy.
Wild Mushroom Toasts with Ham and Fried Eggs
In the Basque part of Rioja, tapas-like appetizers, such as this dish, are referred to as pintxo (PEEN-show). These toasts topped with runny eggs are perfect for breakfast or brunch.