7 New Recipes To Break You Out Of Your Breakfast Rut (2024)

Swap sugary cereals and humdrum oatmeal for this easy egg bake.

SERVES: 4 / TOTAL TIME: 35 minutes

2 Tbsp olive oil
8 scallions, trimmed
2 lg cloves garlic, smashed
2 or 3 sprigs rosemary
1 bay leaf
1 can (14.5 oz) fire-roasted diced tomatoes
1 can (14-15 oz) white beans, rinsed and drained
4 lg eggs
2 Tbsp grated Pecorino Romano
2 Tbsp fresh oregano
¼ tsp kosher salt
¼ tsp black pepper

1. HEAT oven to 425°F. Heat 1 Tbsp of the oil in skillet over high heat until shimmering. Add scallions and cook until wilted and slightly charred, 2 to 3 minutes. Transfer to plate and set aside. Heat remaining 1 Tbsp oil in skillet over medium heat with garlic, rosemary, and bay leaf. Add tomatoes, beans, and ½ cup water. Cook until slightly thickened, about 10 minutes. Remove and discard garlic, rosemary, and bay leaf.

2. DIVIDE mixture among 4 ovenproof bowls or small baking dishes; set on baking sheet. Form scallions into nests over top of each dish. Crack egg into each scallion nest and bake until set, 12 to 15 minutes. Serve topped with cheese, oregano, salt, and pepper.

NUTRITION (per serving) 297 cal, 14 g pro, 23 g carb, 5 g fiber, 4 g sugars, 13 g fat, 3.5 g sat fat, 494 mg sodium

Crust made from shredded beets and potatoes is high in taste, not refined carbs.

SERVES: 8 / TOTAL TIME: 1 hour + cooling time

2 c shredded beets
2 c shredded russet potatoes
1 tsp kosher salt
2 Tbsp olive oil
2 leeks, white and light green parts only, sliced into rounds
⅓ c chopped fresh dill + more for garnish
5 lg eggs
1 c 2% milk
2 tsp Dijon mustard
½ tsp black pepper
¼ c crumbled goat cheese

1. HEAT oven to 450°F. In colander over bowl, combine beets, potatoes, and ½ tsp of the salt. Let sit 10 minutes. Press gently; discard any liquid. Stir in 1 Tbsp of the oil. Coat 9" pie plate with cooking spray and pat beet and potato mixture into pan in an even layer, coming up sides of pan. Bake until set, about 20 minutes. If edges get too dark, cover with foil.

2. HEAT remaining 1 Tbsp oil in skillet over medium-high heat. Add leeks and cook until tender, about 8 minutes. Stir in dill and scatter over crust. Whisk eggs, milk, mustard, remaining ½ tsp salt, and pepper. Pour over leeks; top with cheese. Bake until egg mixture is set, 25 to 30 minutes. Let cool 20 minutes. Garnish with additional dill. Slice into wedges to serve.

NUTRITION (per serving) 151 cal, 7 g pro, 13 g carb, 2 g fiber, 5 g sugars, 8 g fat, 2.5 g sat fat, 372 mg sodium

These low-cal cakes get their light, fluffy texture from bananas and eggs, not flour.

SERVES: 4 / TOTAL TIME: 30 minutes

1 bag (12 oz) frozen blueberries
2 Tbsp fresh lemon juice
3 med bananas
3 lg eggs
½ c unsweetened dried coconut flakes
1 tsp lemon zest
½ tsp baking powder
¼ tsp kosher salt
2 tsp coconut oil

1. COMBINE blueberries and lemon juice in saucepan. Bring to a boil over medium-high heat. Reduce heat to low and cook until berries are tender and mixture thickens slightly, about 10 minutes. Remove from heat and set aside.

2. PUREE bananas, eggs, coconut, lemon zest, baking powder, and salt in blender until smooth. Heat 1 tsp of the oil in skillet over medium-high heat. Pour ¼-cup scoops of batter into pan and cook until bottoms are golden and tops set, about 3 minutes. Flip and cook about 2 minutes more. Repeat with remaining batter. Serve topped with warm blueberry compote.

NUTRITION (per serving) 265 cal, 7 g pro, 34 g carb, 6 g fiber, 19 g sugars, 13 g fat, 9 g sat fat, 248 mg sodium

SERVES: 4 / TOTAL TIME: 45 minutes

1 lb strawberries, halved
4 sprigs thyme
1 Tbsp olive oil
1 Tbsp honey
1 c 2% milk
1 c millet
1½ tsp vanilla extract
2 Tbsp finely chopped pistachios
2 Tbsp hemp seeds

HEAT oven to 450°F. On sheet pan, toss strawberries, thyme, oil, and honey. Roast until berries begin to release juices, about 10 minutes. Remove from oven and discard thyme. In saucepan, bring milk and 1 cup water to a boil. Stir in millet and vanilla, reduce heat to low, cover, and cook until millet is tender and liquid is absorbed, 25 to 30 minutes. Serve millet with berries and pan juices, a splash of milk, pistachios, and hemp seeds.

NUTRITION (per serving) 354 cal, 11 g pro, 54 g carb, 7 g fiber, 14 g sugars, 10.5 g fat, 2 g sat fat, 55 mg sodium

With protein, veggies, and whole grains, this pizza is a healthy way to wake up.

SERVES: 6 / TOTAL TIME: 35 minutes

½ c marinara sauce
½ c harissa
2 tsp ground cumin
1 lb whole wheat pizza dough, divided into 6 balls
6 oz part-skim mozzarella, shredded
8 oz heirloom cherry or grape tomatoes, halved (quartered if large)
3 oz mushrooms, sliced
6 lg eggs
¼ c parsley
Red-pepper flakes (optional)

1. HEAT oven to 500°F. Coat 3 sheet pans with cooking spray and set aside. In bowl, combine marinara, harissa, and cumin. On lightly floured surface, roll dough into 6 thin rounds about 10" in diameter and ⅛" thick and place on sheet pans. If dough shrinks, leave at room temperature 10 minutes and roll again. Bake until dough is slightly puffed and set, about 5 minutes.

2. SPREAD marinara mixture over dough. Top with cheese, then tomatoes and mushrooms. Crack 1 egg over each pizza. Bake until egg is set and crust is golden, about 8 minutes. Serve topped with parsley and red-pepper flakes, if desired.

NUTRITION (per serving) 371 cal, 21 g pro, 38 g carb, 6 g fiber, 1 g sugars, 16.5 g fat, 4.5 g sat fat, 817 mg sodium

SERVES: 9 / TOTAL TIME: 1 hour + chilling time

12 slices whole wheat bread, cut into 1½" cubes, dried overnight
6-8 oz fresh raspberries
6 lg eggs
2 lg egg whites
2¼ c 2% milk
3 Tbsp maple syrup
2 tsp vanilla extract
¾ tsp cinnamon
½ tsp kosher salt
¼ c old-fashioned oats
¼ c sliced almonds

COAT 9" x 9" baking dish with cooking spray. Scatter bread and berries in even layer. In bowl, whisk eggs, egg whites, milk, syrup, vanilla, cinnamon, and salt and pour over bread. Cover and chill 3 hours. Sprinkle oats and almonds over top. Heat oven to 350°F. Bake until puffed and golden, about 50 minutes.

NUTRITION (per serving) 240 cal, 12 g pro, 32 g carb, 6 g fiber, 13 g sugars, 7.5 g fat, 2 g sat fat, 347 mg sodium

Breakfast salads are all the rage for good reason: They're filling but let you start the day feeling light.

SERVES: 4 / TOTAL TIME: 40 minutes

4 slices bacon, diced
1 lg shallot, minced
¼ c sherry vinegar
2 Tbsp olive oil
2 Tbsp chopped parsley
1 Tbsp chopped thyme
2 tsp Dijon mustard
½ tsp kosher salt
½ tsp black pepper
½ lb asparagus, trimmed
4 lg eggs
6 c baby arugula
2 Tbsp grated Parmesan

1. COOK bacon in skillet until crisp, about 8 minutes. Transfer to plate. Remove all but 2 Tbsp bacon fat from skillet, reduce heat, and add shallot. Cook until tender, about 4 minutes. Add vinegar, scraping up crispy bits. Remove from heat and stir in oil, herbs, mustard, salt, and pepper.

2. FILL large saucepan halfway with water and bring to a low simmer. Add asparagus and cook until crisp-tender, about 2 minutes. Remove and set aside. Return water to simmer; crack in 1 egg. Cook until white is set but yolk is runny, about 4 minutes. Remove with slotted spoon. Repeat with remaining eggs.

3. TOSS arugula with dressing. Divide among 4 plates and top with asparagus, eggs, bacon, and cheese.

NUTRITION (per serving) 277 cal, 13 g pro, 7 g carb, 2 g fiber, 3 g sugars, 22 g fat, 6.5 g sat fat, 568 mg sodium