44 Skinny Breakfast Recipes

Mini Sausage Quiches

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

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

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

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

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

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

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

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

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

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

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

Yogurt & Honey Fruit Cups

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

A friend shared this strata recipe with me, and my family loved it the first time I made it. It's become a favorite way to eat spinach. —Pat Lane, Pullman, Washington

Sunday Brunch Egg Casserole

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

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

Ham & Gruyere Mini Quiches

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

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

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

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

A fun and surprisingly hearty breakfast dish packed with flavor and richness. —Sara Morris, Laguna Beach, California

Garden Frittata

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

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

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

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

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

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

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

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

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

Goat Cheese & Ham Omelet

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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