Home Recipes Meal Types Breakfast
Caroline StankoUpdated: Feb. 13, 2024
Start the day off strong with these skinny breakfasts. Each recipe has 200 calories (or less) and 10 grams of fat (or fewer) per serving.
Mini Sausage Quiches
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These bite-sized quiches are loaded with sausage and cheese—and all nestled into easy crescent roll dough. Serve the cute muffinettes at any brunch or potluck gathering. —Jan Mead, Milford, Connecticut
Crab-Spinach Egg Casserole
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I've developed a strong interest in cooking over the years. As a matter of fact, I came up with this casserole as a special breakfast for our daughter when she was home for a visit. —Steve Heaton, Deltona, Florida
Raspberry Peach Puff Pancake
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Here's a simple, satisfying treat that's perfect when you have company for brunch. It's elegant enough that you can even serve it for dessert at other meals.—Taste of Home Test Kitchen, Milwaukee, Wisconsin.
Cinnamon Fruit Biscuits
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Because these sweet treats are so easy, I'm almost embarrassed when people ask me for the recipe. They're a snap to make with refrigerated buttermilk biscuits, sugar, cinnamon and your favorite fruit preserves. —Ione Burham, Washington, Iowa
Apple-Sage Sausage Patties
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Apple and sausage naturally go together. Add sage, and you’ve got some standout patties. They’re freezer friendly, so I make them ahead and grab when needed. —Scarlett Elrod, Newnan, Georgia
Curry Scramble
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I have eggs every morning, and this is a delightful change from the classic scrambled egg meal. I like to add sliced peppers on top if I have them on hand. —Valerie Belley, St. Louis, Missouri
Mini Spinach Frittatas
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People can't get enough of these pop-in-your-mouth mini frittatas. They're a cinch to make, freeze well and the recipe easily doubles for a crowd. —Nancy Statkevicus, Tucson, Arizona
Cornflake-Coated Crispy Bacon
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I've loved my aunt's crispy-coated bacon ever since I was a child. Now I've shared the super simple recipe with my own children. We still enjoy a big panful every Christmas morning—and on many other days throughout the year! —Brenda Severson, Norman, Oklahoma
Blueberry Cantaloupe Salad
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The simple citrus and poppy seed dressing in this fruit medley really dresses up the refreshing mix of berries and melon. —R. Jean Rand, Edina, Minnesota
Sweet Onion Pie
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Loaded with sweet onions, this creamy pie makes a scrumptious addition to the brunch buffet. By using less butter to cook the onions and substituting lighter ingredients, I cut calories and fat from the tasty dish. —Barbara Reese, Catawissa, Pennsylvania
Potato Basil Scramble
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This potato dish is so popular at our house, we argue over who gets the leftovers. I grow my own herbs, so I usually use fresh basil in this recipe, but dried works just as well. We love this for dinner with fruit salad and English muffins. It also makes a hearty breakfast for the weekend. —Terri Zobel, Raleigh, North Carolina
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A tasty combo of fresh fruit and creamy orange-kissed yogurt, this is guaranteed to disappear fast from your breakfast table. —Taste of Home Test Kitchen
Spinach Feta Strata
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This is a fairly new recipe for me, but my family loved it the first time I made it. A friend shared it with me.—Pat Lane, Pullman, Washington
Sunday Brunch Egg Casserole
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My favorite brunch dish got a makeover with egg substitute and lower-fat cheese. The lightened-up version still tastes delicious, but it won't weigh you down. —Alice Hofmann, Sussex, Wisconsin
Baked Peach Pancake
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This dish makes for a dramatic presentation. I usually take it right from the oven to the table, fill it with peaches and sour cream and serve it with bacon or ham. Whenever I go home, my mom (the best cook I know) asks me to make this. —Nancy Wilkinson, Princeton, New Jersey
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When you make this in muffin cups, each person gets a quiche. I have also doubled the recipe and used jumbo muffin cups; bake about 10 minutes longer. —Gena Stout, Ravenden, Arkansas
Fresh Fruit Bowl
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The glorious colors of the fruit make this a festive salad. Slightly sweet and chilled, it makes a nice accompaniment to a grilled entree. —Marlon Kirst, Troy, Michigan
Maple Sausage Patties
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Maple syrup, sage, thyme and a little liquid smoke give a delightful flavor to these homemade sausage patties. They're always a treat, but especially alongside pancakes or French toast. —Margaret Eid, Huron, South Dakota.
Bacon Breakfast Cups
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My son joked about adding bacon to cupcakes. I made bacon cups the next morning. The look on his face was priceless. — Karen Burkett, Reseda, California
Portobello Mushrooms Florentine
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A fun and surprisingly hearty breakfast dish packed with flavor and richness.—Sara Morris, Laguna Beach, California
Garden Frittata
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I created this frittata recipe one day to use up some fresh yellow squash, zucchini and tomato. It's so easy to make because you don't have to fuss with a crust. Give it different twist by trying it with whatever veggies you have on hand. —Catherine Michel, St. Peters, Missouri
Banana Blueberry Pancakes
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This blueberry pancakes recipe is a favorite in our home. My kids don’t even realize how healthy it is! —Kelly Reinicke, Wisconsin Rapids, Wisconsin
Canadian Bacon with Apples
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When the holidays roll around, I'd rather spend time with family and friends than be stuck in the kitchen. I learned how to make Canadian bacon like this because it's such an easy-to-fix recipe. No one can resist Canadian bacon and apples coated with a brown sugar glaze. —Paula Marchesi, Lenhartsville, Pennsylvania
French Toast Sticks
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Keep these French toast sticks in the freezer for an instant filling breakfast. Their convenient size makes them ideal for a breakfast buffet. —Taste of Home Test Kitchen
Southwest Tortilla Scramble
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Here’s my version of a deconstructed breakfast burrito that’s actually good for you. Go for hefty corn tortillas in this recipe. Flour ones can get lost in the scramble. —Christine Schenher, Exeter, California
Old-World Puff Pancake
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My mom told me her mother-in-law showed her how to make this dish, which became popular during the Depression, on their "get acquainted" visit in 1927. At that time, cooks measured ingredients in pinches, dashes and dibs. But through the years, accurate amounts were noted. My wife and I continue to enjoy this dish today, particularly for brunch. —Auton Miller, Piney Flats, Tennessee
Carrot Cake Oatmeal
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This warm breakfast cereal made in the slow cooker is a great way to get your veggies in the morning and keep a healthy diet! For extra crunch, I garnish individual servings with ground walnuts or pecans.—Debbie Kain, Colorado Springs, Colorado
Granola-To-Go Bars
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This grab & go goodie makes a hearty snack for a long day out. Chewy and sweet, these fruity bars that will have you craving more! —Sally Haen, Menomonee Falls, Wisconsin
Family-Favorite Oatmeal Waffles
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These healthful, good-tasting waffles are a tried-and-true family favorite—even with our two children. My husband and I have a small herd of beef cattle and some pigs. A hearty breakfast really gets us going! —Marna Heitz, Farley, Iowa
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As a busy working mom, my breakfast needs to require minimal prep. I often combine the egg mixture beforehand and refrigerate it overnight. Then all I have to do in the morning is heat up my skillet. My favorite part is the goat cheese filling, which gets nice and creamy from the heat of the omelet. —Lynne Dieterle, Rochester Hills, Michigan
Hard-Boiled Eggs
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In the kitchen, it's important to start with something simple, like how to cook hard-boiled eggs. Use this egg recipe in plenty of dishes, or eat them plain for a quick protein fix. —Taste of Home Test Kitchen
Banana Oatmeal Pancakes
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These pancakes have less sodium per serving than other pancakes made from mixes. Decrease sodium even further by stretching the mix with banana, oats and walnuts. In our house we just sprinkle these with a little confectioners' sugar, because the fruit is so sweet you don't need syrup. — Patricia Swart, Galloway , New Jersey
Southwest Breakfast Wraps
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I always thought eating healthy wouldn't be as enjoyable as eating whatever I wanted. This recipe proved me wrong; healthy ingredients taste wonderful and are just as mouthwatering without the extra calories. —Nicole Hackley, Culbertson, Montana
Asparagus Frittata
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You would never guess that egg substitute is used in this fun variation on the classic asparagus frittata. —James Bates, Hermiston, Oregon
Fruit Cup with Citrus Sauce
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This fruit salad is so elegant that I serve it in my prettiest crystal bowls. With its dressed-up flavor, it's perfect for a special event, but easy enough for every day. —Edna Lee, Greeley, Colorado
Blueberry-Stuffed French Toast
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A fruity French toast becomes light and lovely company fare when you fill it with blueberries and top it with an orangey sweet sauce. —Myrna Koldenhoven, Sanborn, Iowa
Vegetable Scrambled Egg Substitute
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These scrambled eggs are packed with a variety of veggies, giving you an instant healthy start to your day. —Marilyn Ipson, Rogers, Arkansas
Cinnamon Apple Pancakes
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My family loves these light and fluffy apple cinnamon pancakes. And best of all, they're sweet enough to enjoy even without syrup. —Kim McConnell, Tulsa, Oklahoma
Garlic-Herb Mini Quiches
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Looking for a wonderful way to impress guests? You’ve got it—and you need only five ingredients to make these tasty apps! —Josephine Piro, Easton, Pennsylvania
Turkey Breakfast Sausage
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My hearty sausage patties are loaded with flavor but have a fraction of the sodium and fat found in commercial breakfast sausage links. —Judy Culbertson, Dansville, New York
Garden Veggie Egg Bake
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Looking for a healthy day-starter? Children will actually enjoy eating their veggies when they’re baked into this cheesy, nutrition-packed egg dish. —JoAnne Wilson, Roselle Park, New Jersey
Buttermilk Buckwheat Pancakes
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This buckwheat pancake recipe uses buckwheat flour instead of the wheat-based variety. The light and tender buckwheat pancakes offer a nutty flavor and hearty texture. —Taste of Home Test Kitchen
Ham Potato Puffs
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This is a different way to use up leftover mashed potatoes. It was an instant hit with our teenagers. —Brad Eichelberger, York, Pennsylvania
Breakfast Sausage Bread
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Any time we take this savory, satisfying bread to a potluck, it goes over very well. We never bring any home. My husband generally makes this bread and prides himself on the beautiful golden loaves.-Shirley Caldwell, Northwood, Ohio
Originally Published: July 19, 2017
Caroline Stanko
Caroline has been with Taste of Home for the past seven years, working in both print and digital. After starting as an intern for the magazine and special interest publication teams, Caroline was hired as the third-ever digital editor for Taste of Home. Since then, she has researched, written and edited content on just about every topic the site covers, including cooking techniques, buzzy food news, gift guides and many, many recipe collections. Caroline also acts as the editorial lead for video, working with the Test Kitchen, videographers and social media team to produce videos from start to finish.When she’s not tip-tapping on a keyboard, Caroline is probably mixing up a killer co*cktail, reading a dog-eared library book or cooking up a multi-course feast (sometimes all at once). Though she technically lives in Milwaukee, there is a 50/50 chance Caroline is in Chicago or southwest Michigan visiting her close-knit family.