Win the morning, win the day! Start your day right with a healthy breakfast.

Fresh Corn Pancakes with Lime Drizzle

Fresh Corn Pancakes with Lime Drizzle
Prep Time
25 min prep time
Number of Servings
makes about 12 pancakes
Ingredients
  • 6 Tbsp whole-wheat pastry flour
  • 6 Tbsp unbleached all-purpose flour
  • [q:1/4] tsp salt
  • 1 large egg
  • [q:2/3] cup 1 percent milk
  • 4 tsp unsalted butter, melted
  • [q:1/2] cup fresh corn kernels (1 medium ear)
  • 1 medium scallion, green part only, very thinly sliced
  • 1 egg white
  • 2 Tbsp honey, preferably wildflower
  • 1 to 2 Tbsp fresh lime juice
Directions
  1. In a medium mixing bowl, combine flours and salt.
  2. In a small bowl, use a fork to beat egg. Add milk and melted butter and stir to combine.
  3. Add wet ingredients to dry ones, mixing until combined but small lumps still remain. Stir in corn and scallion greens.
  4. In a small bowl, use a hand or electric mixer to beat egg white until soft peaks form. Gently fold egg white into pancake batter.
  5. Coat a heavy skillet, preferably cast iron, generously with cooking spray and set pan over medium-high heat. When drops of water flicked into pan bounce, re-stir pancake batter. Using a [q:1/4] cup measuring cup, scoop down to bottom of bowl and dip out about 3 tablespoons batter. Pour batter onto skillet. Repeat, placing pancakes about 3 inches apart. Cook until bubbles dot pancakes, edges look opaque, and bottoms are nicely browned, about 3 minutes. Flip pancakes and brown lightly on second side. Transfer pancakes to platter and cover to keep warm.
  6. For drizzle: In a small, clean bowl, whisk honey and 1 tablespoon of the lime juice together until combined. If syrup is too sweet, add more lime juice to taste. Serve pancakes with honey-lime drizzle.
Nutrition Info
Per serving (3 pancakes): 202 Calories, 7 g Protein, 32 g Carbohydrates, 2 g Fiber, 6 g Total fat (3 g sat), 194 mg Sodium, [nutrition:1] Vitamin A, B1 (thiamine), B2 (riboflavin), K, Phosphorus

Sea Salt Chocolate Protein Glazed Donuts

Sea Salt Chocolate Protein Glazed Donuts
Prep Time
20 minutes
Number of Servings
Serves 12
Ingredients
Directions
  1. Preheat oven to 350° F.
  2. In a bowl, combine your wet ingredients with your Sugarless Sugar™ and whisk thoroughly.
  3. Add in your dry ingredients and combine with spoon.
  4. Using an ice cream scoop or spoon, add batter into your greased donut baking pan (or make into muffins!) and then sprinkle with some pink salt on top.
  5. Bake at 350° F for 10 to 11 minutes.
  6. Let cool, and the donuts will lower to a normal size before you pop them out!
  7. After cooled, add your glaze on top and store in the fridge.
  8. Glaze:
    1. Combine all ingredients thoroughly and let sit to thicken.
    2. Drizzle on donuts after they have cooled as the coconut oil will want to melt right into the warm donut.
Nutrition Info
Per serving: 140 Calories, 4 g Protein, 14 g Carbohydrates, 3 g Fiber, 6 g Total fat (3.5 g sat), 55 mg cholesterol, 200 mg Sodium, [nutrition:1] Vitamin A, Vitamin C, Calcium, Iron

Zucchini, Roasted Red Bell Pepper, and Goat Cheese Frittata

Zucchini, Roasted Red Bell Pepper, and Goat Cheese Frittata
Prep Time
30 minutes
Number of Servings
Serves 4
Ingredients
  • 4 eggs
  • 4 egg whites
  • [q:1/2] tsp salt
  • 2 Tbsp olive oil
  • 1 garlic clove, minced
  • [q:1/2] cup chopped roasted red bell pepper
  • 2 small zucchinis, shredded
  • [q:3/4] cup crumbled soft goat cheese
Directions
  1. Preheat oven to 400°.
  2. In a large bowl, whisk together eggs, egg whites, and salt.
  3. Heat oil in a large ovenproof nonstick skillet over medium heat. Add garlic and sauté for 1 minute. Add red bell pepper and zucchini. Cook for 2 minutes. Pour egg mixture over vegetables and cook over medium heat without stirring for 3 minutes.
  4. Transfer pan to oven and set timer for 5 minutes. When 5 minutes are up, remove pan from oven and sprinkle goat cheese over top of frittata. Return pan to oven and set timer for an additional 5 minutes.
  5. After 5 minutes, check frittata. If it’s set (center is puffy and edges are slightly browned), remove it from oven. If not, bake it for an additional few minutes until done.
Nutrition Info
247 Calories, 16 g Protein, 5 g Carbohydrates, 1 g Fiber, 18 g Total fat (7 g sat), 524 mg Sodium, [nutrition:5] Vitamin C, [nutrition:3] Vitamin B2 (riboflavin), Phosphorus, [nutrition:2] Vitamin A, [nutrition:1] Vitamin B6, K, Iron, Potassium

Veggie Hash with Eggs

Veggie Hash with Eggs
Prep Time
45 minutes prep time
Number of Servings
Serves 4
Ingredients
  • 3 Tbsp extra-virgin olive oil
  • 3 medium carrots, peeled and chopped
  • 3 medium parsnips, peeled and chopped
  • 1 medium red onion, chopped
  • 2 cups quartered button mushrooms
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • [q:1/2] tsp ground cumin
  • [q:1/2] tsp smoked paprika
  • [q:1/2] tsp coarse salt
  • [q:1/2] tsp black pepper
  • 8 large eggs
  • 2 to 3 Tbsp torn fresh cilantro
Directions
  1. Place a rack in center of oven. Preheat oven to 425°. Line a rimmed baking pan with parchment paper.
  2. Combine oil, carrots, parsnips, onion, mushrooms, garlic, chili powder, cumin, smoked paprika, salt, and pepper in a large bowl; toss to coat. Spread vegetables on baking pan.  Roast for 20 minutes.
  3. Make four indentations in the hash and carefully break an egg into each indentation. Roast until egg whites are set, 8 to 10 minutes more.
  4. Top with cilantro and serve.
Nutrition Info
333 Calories, 14 g Protein, 28 g Carbohydrates, 8 g Fiber, 19 g Total fat (4 g sat), 479 mg Sodium, [nutrition:5] Vitamin A, K, [nutrition:4] Vitamin C, Phosphorus, [nutrition:3] Vitamin B2 (riboflavin), [nutrition:2] Vitamin B6, E, Potassium, [nutrition:1] Vitamin B1 (thiamine), B3 (niacin), B12, Calcium, Iron, Magnesium, Zinc

Apple Pie Overnight Oats

Apple Pie Overnight Oats
Prep Time
5 minutes prep time, plus at least 2 to 3 hours chill time (or overnight)
Ingredients

Overnight Oats

Topping

  • 1 small-to-medium apple, chopped (a sweet variety is preferable)
  • [q:1/4] to [q:1/2] teaspoon Simply Organic Cinnamon
  • 3 tablespoons chopped walnuts
Directions
  1. Into a jar, add almond milk, oats, chia seeds, maple syrup, allspice, cinnamon, vanilla and salt. Stir or whisk to combine the ingredients and evenly distribute chia seeds throughout the mixture. Seal the jar and refrigerate for 2 to 3 hours until thick, or overnight.
  2. In a small storage jar, combine chopped apple and cinnamon. Add as much cinnamon as needed to lightly coat apples. The cinnamon will prevent the apples from browning.
  3. Add walnuts and stir to combine. Tightly close the jar.
  4. Refrigerate apple and walnut mixture overnight.
  5. To serve, top oats with apple and walnut mixture. Enjoy chilled.

Date and Walnut Muffins

Date and Walnut Muffins
Prep Time
80 minutes prep time
Number of Servings
make 12 muffins
Ingredients
  • [q:1 1/2] cups coarsely chopped dates
  • [q:1/3] cup chopped walnuts
  • 3 Tbsp vegetable oil
  • 2 tsp baking soda
  • [q:1/2] tsp salt
  • 1 cup boiling water
  • [q:2/3] cup amaranth flour
  • [q:3/4] cup sorghum flour
  • [q:3/4] cup tapioca starch/flour
  • [q:1/2] cup organic sugar
  • [q:1 1/2] tsp xanthan gum
  • 2 eggs
  • 2 tsp vanilla extract
Directions
  1. Grease a 12-cup muffin tin.
  2. Combine dates, walnuts, oil, baking soda, and salt in a medium bowl. Pour in boiling water. Set aside for 20 minutes.
  3. Meanwhile, combine amaranth, sorghum, and tapioca flours in a large bowl. Whisk in sugar and xanthan gum. Set aside.
  4. Whisk eggs and vanilla in another medium bowl until combined. Stir in date mixture. Add date-egg mixture to flour mixture in large bowl. Stir until combined.
  5. Pour batter evenly into muffin cups. Let sit for 30 minutes. Preheat oven to 350°.
  6. Bake muffins for 18 to 20 minutes, or until firm to the touch. Remove muffins from pan and allow them to cool on a rack.
Nutrition Info
1 muffin: 242 Calories, 4 g Protein, 46 g Carbohydrates, 3 g Fiber, 6 g Total fat (1 g sat), 221 mg Sodium, [nutrition:1] Magnesium, Phosphorus

Southwest BBQ Breakfast

Southwest BBQ Breakfast
Prep Time
10 minutes
Number of Servings
Serves 1
Ingredients
Directions
  1. Place [q:1/4] cup of water into Q Cup™ and stir.
  2. Crack egg on top of open Q Cup™ and microwave for one minute.
  3. Cover and let sit for five minutes.
  4. Add sliced avocado and your favorite salsa.
  5. Replace cover and you have the perfect portable breakfast!

Orange-Poppy Seed Scones

Orange-Poppy Seed Scones
Prep Time
25 minutes
Number of Servings
6 scones
Ingredients
  • [q:1/2] cup quinoa flour
  • [q:1/2] cup sorghum flour
  • [q:1/4] cup tapioca starch/tapioca flour
  • 2 Tbsp unrefined cane sugar
  • 2 tsp baking powder
  • 1 tsp xanthan gum
  • [q:1/4] tsp salt
  • 3 Tbsp organic all-vegetable shortening
  • 1 Tbsp poppy seeds
  • Grated zest of 1 organic orange
  • [q:1/2] cup orange juice
Directions
  1. Preheat oven to 425°. Line a large baking pan with unbleached parchment paper. Set pan aside.
  2. Whisk together quinoa flour, sorghum flour, tapioca starch, sugar, baking powder, xanthan gum, and salt in a large bowl. Using your fingers, work shortening into flour mixture until well blended in. (Mixture will be slightly dry.) Stir in poppy seeds and orange zest. Add orange juice, and stir until a moistened dough forms.
  3. On lined baking sheet, press and form dough into a circle that measures 7 inches in diameter. Carefully cut dough into 6 wedges. Separate wedges slightly.
  4. Bake for about 15 minutes, until scones are lightly browned. Cool scones on a wire rack.
Nutrition Info
Per serving (1 scone): 192 Calories, 3 g Protein, 28 g Carbohydrates, 2 g Fiber, 8 g Total fat (2 g sat), 145 mg Sodium, [nutrition:3] Phosphorus, [nutrition:1] Vitamin C, Calcium

Overnight Three-Grain Breakfast Porridge

Overnight Three-Grain Breakfast Porridge
Prep Time
15 minutes prep time + overnight sit time
Number of Servings
serves 4
Ingredients
  • 4 cups water
  • [q:1/2] cup millet, rinsed
  • [q:1/2] cup prewashed white quinoa
  • [q:1/4] cup amaranth, rinsed
  • [q:1/2] tsp salt
  • 2 c unsweetened oat milk, plus
  • extra as needed
  • [q:1/2] tsp ground cinnamon
  • [q:1/8] tsp ground nutmeg
  • [q:1 1/2] cups ([q:7 1/2] oz) blueberries
  • 3 Tbsp maple syrup
Directions
  1. Bring water to boil in a large saucepan over high heat.
  2. Remove pan from heat and stir in millet, quinoa, amaranth, and salt. Cover saucepan and let sit at room temperature overnight.
  3. Stir in oat milk, cinnamon, and nutmeg and bring to simmer over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until grains are fully tender and mixture is thickened, 8 to 10 minutes.
  4. Stir in blueberries and maple syrup. Adjust consistency with extra oat milk as needed (porridge will thicken as it sits). Serve.
Nutrition Info
346 Calories, 8 g Protein, 69 g Carbohydrates, 6 g Fiber, 5 g Total fat (1 g sat), 343 mg Sodium, [nutrition:4] Phosphorus, [nutrition:3] Vitamin B2 (riboflavin), [nutrition:3] Magnesium, [nutrition:1] Vitamin B1 (thiamine), [nutrition:1] Vitamin B3 (niacin), [nutrition:1] Vitamin B6, [nutrition:1] Vitamin B12, [nutrition:1] Vitamin C, [nutrition:1] Vitamin K, [nutrition:1] Calcium, [nutrition:1] Iron, [nutrition:1] Potassium, [nutrition:1] Zinc

Asparagus, Spinach, and Chicken Sausage Frittata

Asparagus, Spinach, and Chicken Sausage Frittata
Prep Time
35 minutes prep time
Number of Servings
​Makes 12 mini frittatas
Ingredients
  • Olive oil
  • 8 eggs
  • [q:1/2] cup low-fat milk
  • [q:1/2] tsp salt
  • [q:1/8] tsp black pepper
  • [q:3/4] cup pre-cooked, chopped chicken sausage (from 2 links)
  • [q:1/2] cup chopped steamed asparagus
  • [q:1/2] cup sliced baby spinach leaves (these do not need to be cooked)
  • [q:1/2] cup shredded Swiss cheese
Directions
  1. Preheat oven to 350°.
  2. Oil a 12-cup muffin tin with the oil, or insert cupcake papers. Whisk eggs, milk, salt, and pepper in a large bowl. Stir in cooked sausage, asparagus, spinach, and cheese.
  3. Fill muffin cups just below their rims with egg mixture.
  4. Bake for approximately 25 minutes, until set.
Nutrition Info
Per serving (2 frittatas): 244 Calories, 18 g Protein, 4 g Carbohydrates, 17 g Total fat (7 g sat), 328 mg Sodium, [nutrition:4] Phosphorus, [nutrition:2] Vitamin B2 (riboflavin), B12, K, Calcium, [nutrition:1] Vitamin A, B6, Zinc
Subscribe to Breakfast