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Yummy Breakfasts
Do you have brekkie on the brain? That’s good, because breakfast is the most important meal of the day—especially for someone who’s still growing. Choose from foolproof eggs (plain or fancy), funny bunny pancakes, true-blue berry muffins, and more (we’ve got brunch covered, too!). Your tummy will thank you, and your day will no doubt be off to a strong start.
SPICED BANANA-CHOCOLATE MUFFINS
GRAB ’N’ GO CRANBERRY GRANOLA BARS
Classic
CHEESE OMELET
Eggs cook super quick. Be sure to have your seasonings and cheese nearby and ready to go so you don’t accidentally overcook your omelet.
ACTIVE TIME → 15 MINUTES TOTAL TIME → 20 MINUTES MAKES → 4 SERVINGS
INGREDIENTS
8 large eggs
½ cup water
½ teaspoon salt
½ teaspoon coarsely ground black pepper
2 tablespoons butter
4 ounces (½ cup) shredded cheddar or Swiss cheese
chopped green onions, for garnish
toasted country-style bread, optional
EACH SERVING
Calories: About 315
Protein: 20G
Carbohydrates: 2G
Total Fat: 25G
(Saturated Fat: 10G)
Fiber: 0G
Sodium: 670MG
1. Preheat oven to 200°F. Place 4 dinner plates in oven to warm. In medium bowl, place eggs, water, salt, and pepper. With fork, beat mixture with 25 to 30 quick strokes to blend without making it fluffy. (Overbeating toughens the proteins in the egg whites.)
2. In an 8-inch nonstick skillet, melt 1½ teaspoons butter over medium heat until hot. When butter stops sizzling, pour or ladle ½ cup egg mixture into skillet.
3. After egg mixture begins to set around edges (about 25 to 30 seconds), carefully push cooked egg from side of skillet toward center with heat-safe spatula so uncooked egg can reach bottom of hot skillet. Repeat 8 to 10 times around skillet, tilting as necessary, for 1 to 1½ minutes.
4. Cook until omelet is almost set but still creamy and moist on top. Place skillet handle facing you, and sprinkle ¼ cup cheese on half of omelet.
5. With spatula, fold uncovered half over filling.
6. Shake pan gently to loosen any egg or filling from edge, then slide omelet to edge of skillet. Holding skillet above warm plate, tip skillet so omelet slides onto plate. Keep warm in oven. Repeat with remaining butter, egg mixture, and cheese to make 4 omelets total. Sprinkle with green onions and serve with toast, if using.
Crustless
QUICHE LORRAINE
Pair this quiche with a green salad, and you’ve got a quick and easy brunch.
ACTIVE TIME → 15 MINUTES TOTAL TIME → 20 MINUTES MAKES → 4 SERVINGS
INGREDIENTS
6 large eggs
¼ cup whole milk
⅛ teaspoon salt
⅛ teaspoon ground black pepper
4 ounces (½ cup) shredded Gruyère or Swiss cheese
1 teaspoon olive oil
3 slices thick-cut bacon, chopped
1 medium shallot, thinly sliced
snipped fresh chives, optional
EACH SERVING
Calories: About 360
Protein: 22G
Carbohydrates: 3G
Total Fat: 29G
(Saturated Fat: 12G)
Fiber: 0G
Sodium: 555MG
1. Preheat oven to 375°F.
2. In large bowl with wire whisk, beat eggs, milk, salt, and pepper until combined; stir in cheese.
3. In 8-inch oven-safe nonstick skillet, heat oil over medium heat until hot. Add bacon and shallot. Cook for 6 minutes, or until bacon is crisp, stirring occasionally. Add eggs to skillet. Cook for 3 minutes, stirring occasionally, to form curds and allow runny egg to flow to bottom of pan.
4. Bake for 8 minutes or until top is set. Garnish with chives, if using.
HOW TO: WORK WITH EGGS
Before you whip up eggs, here are a few things you need to know:
SIZE Eggs are sold in different sizes. Our recipes call for large eggs, which are important for recipes like pancakes and baked items. If you’re making scrambled or fried eggs, any size will do.
CRACKING Hold an egg in one hand. Gently but firmly tap the middle of the shell against the rim of a bowl until the shell cracks. Holding the egg over the bowl, pull the shell apart until the egg falls into the bowl.
SAFETY Start with chilled eggs (they should not sit out at room temperature more than 2 hours), and be sure to cook them until the whites are solid.
SKILL → EASY
Bagel
BREAKFAST BAKE
We know you’ll love everything about this bacon-egg-and-bagel casserole. It’s the perfect make-ahead dish for Sunday morning.
ACTIVE TIME → 10 MINUTES TOTAL TIME → 1 HOUR 15 MINUTES (PLUS CHILLING AND COOLING) MAKES → 6 SERVINGS
INGREDIENTS
4 “everything” bagels, toasted and chopped
6 large eggs
2 cups whole milk
4 ounces shredded Monterey Jack cheese (½ cup)
4 slices cooked bacon, finely chopped
4 green onions, sliced
½ teaspoon salt
¼ teaspoon ground black pepper
EACH SERVING
Calories: About 385
Protein: 21G
Carbohydrates: 39G
Total Fat: 16G
(Saturated Fat: 17G)
Fiber: 2G
Sodium: 805MG
1. Arrange bagels in 2- to 2½-quart baking dish.
2. In large bowl with wire whisk, beat eggs, milk, Monterey Jack, bacon, green onions, salt, and pepper. Pour over bagels, pressing down slightly to submerge. Cover and refrigerate for 1 hour or up to overnight.
3. Preheat oven to 350°F. Uncover dish and bake for 45 to 55 minutes or until center is set.
4. Cool for 15 minutes before serving.
HOW TO: COOK BACON
Grab a skillet and a pair of tongs, and follow these steps for crispy bacon every time.
1. ARRANGE sliced bacon in one layer in cold skillet.
2. SET the skillet over medium heat. When the bacon starts to crisp up and curl, loosen the slices with tongs.
3. TURN over each slice; cook, turning occasionally, until the bacon browns evenly.
4. DRAIN the bacon on paper towels. (If you’re cooking lots of bacon, carefully pour the bacon fat into a small bowl after each batch.)
Mexican
BREAKFAST CHILAQUILES
This sizzling skillet scramble is like having nachos in the morning.
ACTIVE TIME → 15 MINUTES TOTAL TIME → 20 MINUTES (PLUS CHILLING AND COOLING) MAKES → 4 SERVINGS
INGREDIENTS
6 large eggs
¼ teaspoon salt
1½ teaspoons vegetable oil
1 bag (5 ounces) tortilla chips
1 cup shredded Monterey Jack cheese
¼ cup pickled jalapeño slices
1 ripe avocado, thinly sliced
1 cup pico de gallo
2 tablespoons cilantro, chopped
sour cream and lime wedges, optional
EACH SERVING
Calories: About 360
Protein: 19G
Carbohydrates: 36G
Total Fat: 32G
(Saturated Fat: 9G)
Fiber: 6G
Sodium: 915MG
1. Preheat broiler. In large bowl with wire whisk, beat eggs and salt.
2. In oven-safe 12-inch nonstick skillet, heat oil over medium heat until hot. Add eggs and gently scramble for 3 to 4 minutes or until set. Transfer to bowl and set aside; wipe skillet mostly clean.
3. Spread half of chips in same skillet. Sprinkle with half of Monterey Jack. Top with remaining chips and cheese, then eggs and jalapeño.
4. Place skillet on broiling pan. Broil 6 inches from heat for 1 to 2 minutes or until cheese has melted and chips begin to brown.
5. Remove skillet from oven; top with avocado, pico de gallo, and cilantro. Serve with sour cream and lime wedges, if using.
SMART CHEF! Pickled jalapeño slices are spicy, so for a milder dish, use canned diced green chile peppers instead.
Green Eggs
& HAM’WICHES
Make the egg filling the night before, and throw together this gourmet grab-and-go breakfast sandwich in the morning. Or you can buy hard-cooked eggs from the salad bar at the supermarket and skip step 1.
ACTIVE TIME → 10 MINUTES TOTAL TIME → 20 MINUTES (PLUS STANDING AND COOLING) MAKES → 4 SERVINGS
INGREDIENTS
6 large eggs
¼ cup refrigerated basil pesto
3 tablespoons light mayonnaise
ground black pepper, to taste
4 croissants, halved
8 thin slices ham
1 cup arugula or baby spinach
EACH SERVING
Calories: About 500
Protein: 22G
Carbohydrates: 32G
Total Fat: 32G
(Saturated Fat: 11G)
Fiber: 2G
Sodium: 995MG
1. Place eggs in medium saucepan with enough cold water to cover by at least 1 inch. Heat just to boiling; remove pan from heat and cover. Let eggs stand for 15 minutes. Carefully pour out water; rinse eggs with cold running water to cool and stop the cooking. Gently tap each egg against hard surface until shell is cracked all over. Starting at the fatter rounded end, peel egg under cold running water. Allow the eggs to cool under the cold running water.
2. Chop eggs. In medium bowl, gently combine eggs, pesto, mayonnaise, and pepper.
3. Toast croissant halves. Divide ham, egg salad, and arugula among croissants. Serve immediately or wrap tightly in waxed paper and refrigerate for up to 4 hours.
SMART CHEF! Use a serrated knife with pointed or rounded teeth on the blade to split the croissants in half. That way the delicate pastry won’t tear apart.
Bunny
BANANA PANCAKES
People will be hopping out of bed in the morning for a taste of these adorable pancakes, and you only need three ingredients! Very ripe bananas with brown peels are perfect for this recipe.
ACTIVE TIME → 15 MINUTES TOTAL TIME → 30 MINUTES MAKES → 4 SERVINGS
INGREDIENTS
2 very ripe large bananas
3 large eggs
¾ cup self-rising flour
whipped cream, sweetened flaked coconut, banana slices, and mini chocolate chips for garnish, optional
maple syrup, optional
EACH SERVING
Calories: About 200
Protein: 8G
Carbohydrates: 33G
Total Fat: 4G
(Saturated Fat: 2G)
Fiber: 2G
Sodium: 335MG
1. Place large cookie sheet in oven and preheat to 225°F.
2. In blender, puree bananas until smooth. Add eggs; pulse until combined. Pulse in flour until just combined.
3. Lightly grease griddle or 12-inch nonstick skillet; heat over medium heat for 1 minute or until hot.
4. To make the bunny shapes, drop ¼ cup batter for body, 2 tablespoons batter for head, 1 tablespoon batter in oval shape for each foot, and 1 tablespoon batter in elongated shape for each ear onto hot griddle. Cook for 2 to 3 minutes or until bubbles start to form and edges look dry. With spatula, turn pancakes, and cook for 1 to 2 minutes longer or until puffy and underside is golden brown. Transfer pancakes to cookie sheet and keep warm.
5. Repeat with remaining batter, greasing griddle again if necessary. Arrange pancakes into bunny shapes on plates. Garnish with whipped cream and coconut for tail and banana slices and chocolate chips for feet, if using. Serve with maple syrup, if using.
The Ultimate
WAFFLES
Oats, chopped pecans, and a touch of cinnamon make these waffles extra special.
ACTIVE TIME → 10 MINUTES TOTAL TIME → 30 MINUTES (PLUS SOAKING) MAKES → 8 SERVINGS
INGREDIENTS
½ cup old-fashioned oats, uncooked
1½ cups low-fat buttermilk
1 cup whole wheat flour
1 cup pecans, chopped
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon salt
2 large eggs
3 tablespoons vegetable oil
2 tablespoons honey
1 tablespoon vanilla extract
2 cups strawberries
butter and honey for serving, optional
EACH SERVING
Calories: About 295
Protein: 8G
Carbohydrates: 25G
Total Fat: 19G (Saturated Fat: 2G)
Fiber: 4G
Sodium: 430MG
1. Preheat oven to 225°F.
2. In medium bowl, combine oats and buttermilk. Let soak for 20 minutes.
3. Preheat waffle maker. In large bowl with wire whisk, mix flour, pecans, baking powder, baking soda, cinnamon, and salt. In medium bowl, whisk eggs, oil, honey, and vanilla until blended. Add egg mixture and oat mixture to flour mixture. Stir until just combined (small lumps are okay).
4. Spray waffle maker with nonstick cooking spray. Pour ⅓ cup batter onto heated waffle maker. Close waffle maker; cook for 3 minutes or until deep golden brown. Place waffle directly on oven rack to keep warm. Repeat with remaining batter.
5. Serve with strawberries, butter, and more honey, if using.
SMART CHEF! Freeze half the waffles for another almost-instant breakfast! Cool at room temperature, then wrap individual waffles in plastic and store in resealable plastic bags in the freezer for up to 1 month. Reheat in toaster oven, or a 350°F oven, for 8 to 10 minutes.
Smoothie Bowl
THREE WAYS
Here are three smoothies you can eat with a spoon, each loaded with toppings—sundae-style! We piled the Tropical Smoothie Bowl (below) with chopped almonds, shredded coconut, fresh kiwi, mango, and blueberries. Not your style? Add your own toppings! Use whatever is crunchy or fresh. All recipes serve 2.
→ Tropical Smoothie Bowl
In blender, pulse 1 ripe banana, sliced and frozen; 1 cup frozen mango chunks; 1 cup frozen pineapple chunks; and 1 cup almond milk until mixture is smooth but still thick. Stop the blender and stir occasionally. Add more liquid if needed. Pour into 2 bowls. Top as desired.
EACH SERVING: About 180 Calories, 3G Protein, 43G Carbohydrates, 2G Total Fat (0G Saturated), 5G Fiber, 90MG Sodium
→ Berry-Coconut Smoothie Bowl
In blender, pulse 1 ripe banana, sliced and frozen; 2 cups frozen mixed berries; and 1 cup coconut water until mixture is smooth but still thick, stopping and stirring occasionally. Add more liquid if needed. Pour into 2 bowls. Top as desired.
EACH SERVING: About 160 Calories, 2G Protein, 39G Carbohydrates, 1G Total Fat (0G Saturated), 7G Fiber, 20MG Sodium
→ Orange-Peach Smoothie Bowl
In blender, pulse 1 ripe banana, sliced and frozen; 1½ cups frozen peaches; ½ cup nonfat Greek yogurt; and ¾ cup orange juice until mixture is smooth but still thick, stopping and stirring occasionally. Add more liquid if needed. Pour into 2 bowls. Top as desired.
EACH SERVING: About 195 Calories, 13G Protein, 45G Carbohydrates, 0G Total Fat (0G Saturated), 3G Fiber, 28MG Sodium
Peach Melba
BREAKFAST POPS
Looking for a cool breakfast for a hot summer day? These creamy, crunchy, no-spoon-required pops are the perfect treat.
ACTIVE TIME → 10 MINUTES TOTAL TIME → 6 TO 8 HOURS (WITH FREEZING) MAKES → 6 SERVINGS
INGREDIENTS
⅔ cup vanilla Greek yogurt
2 tablespoons honey
2 small ripe peaches, chopped (about 1½ cups)
¼ cup raspberries, halved
½ cup granola
EACH SERVING
Calories: About 95
Protein: 3G
Carbohydrates: 30G
Total Fat: 1G
(Saturated Fat: 1G)
Fiber: 2G
Sodium: 30MG
1. In blender, combine yogurt, honey, and three-fourths of peaches until mixture is smooth.
2. Distribute raspberries and remaining peaches among 6 to 8 ice pop molds. Fill each mold with about ¼ cup yogurt mixture, tapping to distribute, leaving ½ inch unfilled. Top with granola; pack granola tightly into yogurt until yogurt reaches top of mold.
3. Freeze for 6 to 8 hours or until solid.
Whole-Grain
BLUEBERRY MUFFINS
Everybody loves blueberry muffins, especially when they’re topped with crunchy almond sugar.
ACTIVE TIME → 20 MINUTES TOTAL TIME → 40 MINUTES (PLUS COOLING) MAKES → 12 MUFFINS
INGREDIENTS
1 cup old-fashioned oats, uncooked
1 cup whole wheat flour
½ cup all-purpose flour
¼ cup plus 1 tablespoon packed brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup low-fat buttermilk
¼ cup orange juice
2 tablespoons vegetable oil
1 large egg
1 teaspoon vanilla extract
2 cups blueberries
EACH MUFFIN
Calories: About 170
Protein: 5G
Carbohydrates: 28G
Total Fat: 5G
(Saturated Fat: 1G)
Fiber: 3G
Sodium: 270MG
1. Preheat oven to 400°F. Line 12-cup muffin pan with paper liners.
2. In blender, place oats and blend until finely ground. In large bowl with wire whisk, mix oats, whole wheat flour, all-purpose flour, ¼ cup sugar, baking powder, baking soda, and salt. In small bowl with wire whisk, mix buttermilk, juice, oil, egg, and vanilla until blended. With rubber spatula, fold egg mixture into flour mixture until combined; fold in blueberries.
3. Combine nuts and remaining 1 tablespoon sugar. Divide batter among prepared muffin cups; sprinkle with almond sugar. Bake for 22 minutes or until toothpick inserted in centers of muffins comes out clean. Cool in pan on wire rack for 5 minutes. Remove muffins from pan; cool completely on wire rack.
HOW TO: FOLD INGREDIENTS
“Fold” means to mix in such a way that light ingredients, like eggs and liquids, are evenly distributed throughout a heavier ingredient, such as flour, without overmixing a batter. Here’s the technique:
PLACE the lighter mixture on top of the heavier mixture in a bowl.
STARTING from one side, cut down the center of the mixtures with a spatula.
SCRAPE the spatula along the bottom of the bowl and up the other side, gently lifting the bottom mixture and turning it over the top mixture.
TURN the bowl a quarter turn and repeat steps 1 through 3 until everything is just combined. (If small streaks of dry ingredients remain, that’s okay.)
SKILL → EASY
Spiced Banana-Chocolate
MUFFINS
Get ready to splurge for breakfast this morning!
ACTIVE TIME → 15 MINUTES TOTAL TIME → 35 MINUTES (PLUS COOLING) MAKES → 18 MUFFINS
INGREDIENTS
2 cups old-fashioned oats, uncooked
1¼ cups white whole wheat flour
½ cup packed brown sugar
2 teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
1¼ cups mashed banana
1 cup low-fat buttermilk
2 tablespoons vegetable oil
1 large egg, beaten
2 ounces bittersweet chocolate, melted
EACH MUFFIN
Calories: About 140
Protein: 3G
Carbohydrates: 23G
Total Fat: 4G
(Saturated Fat: 1G)
Fiber: 1G
Sodium: 198MG
1. Preheat oven to 400°F. Line 18 muffin-pan cups with paper liners.
2. In large bowl with wire whisk, mix oats, flour, sugar, baking powder, baking soda, salt, cinnamon, and ginger. In medium bowl, whisk bananas, buttermilk, oil, and egg until blended. With rubber spatula, fold banana mixture into flour mixture until just combined. Divide batter among prepared muffin cups.
3. Bake for 20 to 25 minutes or until toothpick inserted in centers of muffins comes out clean. Cool in pans on wire racks for 10 minutes. Remove muffins from pans; cool completely on wire racks.
4. Drizzle tops with chocolate.
SMART CHEF! No buttermilk? Make your own: Put 1 tablespoon white vinegar or lemon juice in a 1-cup liquid measuring cup. Fill the cup with milk to the 1-cup line and stir with a spoon.
SKILL → EASY
Carrot Muffin
BABY BUNDTS
Here’s a sweet surprise for brunch or for a special brekkie in bed for your parents.
ACTIVE TIME → 20 MINUTES TOTAL TIME → 35 MINUTES (PLUS COOLING) MAKES → 6 SERVINGS
INGREDIENTS
1½ cups white whole wheat flour
1½ cups grated carrots
½ cup packed brown sugar
1 teaspoon baking soda
1½ teaspoons pumpkin pie spice
¼ teaspoon salt
2 large eggs
⅓ cup applesauce
¼ cup vegetable oil
1 teaspoon vanilla extract
2 ounces cream cheese, softened
3 tablespoon confectioners’ sugar
2 to 3 tablespoons whole milk
EACH SERVING WITH GLAZE
Calories: About 345
Protein: 7G
Carbohydrates: 44G
Total Fat: 15G
(Saturated Fat: 3G)
Fiber: 4G
Sodium: 370MG
1. Preheat oven to 375°F. Coat 6 cups of mini Bundt pan with nonstick cooking spray.
2. In large bowl, combine flour, carrots, brown sugar, baking soda, pie spice, and ¼ teaspoon salt. In medium bowl with wire whisk, beat eggs, applesauce, oil, and vanilla. With rubber spatula, stir egg mixture into flour mixture just until blended; divide among Bundt pan cups.
3. Bake for 14 to 16 minutes or until toothpick inserted into centers of cakes comes out clean. Cool in pan on wire rack for 5 minutes. Transfer cakes from pan to rack to cool completely.
4. Meanwhile, beat cream cheese, confectioners’ sugar, and milk until smooth and slightly runny. Drizzle cooled cakes with glaze.
SMART CHEF! If you don’t have white whole wheat flour, substitute 1½ cups all-purpose flour or ¾ cup each all-purpose flour and whole wheat flour.
SKILL → EASY
Grab ’N’ Go
CRANBERRY GRANOLA BARS
Next time you bake, have some delicious fun with the most important meal of the day.
ACTIVE TIME → 15 MINUTES TOTAL TIME → 45 MINUTES (PLUS COOLING) MAKES → 16 SERVINGS
INGREDIENTS
2 cups old-fashioned oats, uncooked
½ cup honey
½ cup vegetable oil
2 large egg whites
2 tablespoons packed brown sugar
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup toasted wheat germ
¾ cup chopped walnuts
¾ cup dried cranberries
EACH SERVING
Calories: About 215
Protein: 5G
Carbohydrates: 25G
Total Fat: 12G
(Saturated Fat: 1G)
Fiber: 3G
Sodium: 80MG
1. Preheat oven to 325°F. Line 13-by-9-inch baking pan with foil, leaving 2-inch overhang; spray foil with nonstick cooking spray.
2. Spread oats on large microwave-safe plate. Microwave on High in 1-minute intervals for 4 to 5 minutes or until fragrant and golden, stirring between intervals. Cool.
3. In large bowl with wire whisk, mix honey, oil, 2 tablespoons water, egg whites, sugar, cinnamon, and salt until well blended. With rubber spatula, fold oats, wheat germ, walnuts, and dried cranberries into honey mixture until blended; transfer to prepared pan. Using wet hands, press dough into even layer. Bake for 28 to 30 minutes or until golden. Cool in pan on wire rack.
4. Using foil, transfer to cutting board; cut into 16 bars. Store in airtight container at room temperature for up to 4 days, or freeze for up to 1 month.
SMART CHEF! A microwave-safe plate is made of glass or ceramic and is marked “heatproof” or “microwave-safe.” Make sure to use oven mitts when removing the plate from the oven to protect yourself from the heat.
