Breakfast recipes

Vegan whole wheat pancakes made with amaranth cereal and egg substitute. Fluffy, nutritious breakfast stacks naturally dairy-free.

This generous broccoli and cheese omelet is a healthy breakfast recipe that is low in fat, cholesterol, and carbs, all without sacrificing flavor.

Low-fat whole wheat muffins loaded with shredded zucchini and sweet corn kernels. Light, tender, and wholesome enough for everyday breakfast or snacking.

Savory cottage cheese and rice pancakes with corn and mustard. A low-fat, protein-packed griddle cake for breakfast or a light dinner.

Low-fat garden vegetable scramble with egg substitute, bell peppers, celery, chives, and nonfat cheddar. A quick, healthy breakfast with no added oil or butter.

Heritage-style yeast-risen buckwheat cakes made with an overnight batter and a touch of baking soda. A pioneer-era breakfast griddle cake with deep, earthy flavor.

Overnight cinnamon coffeecake made with frozen dinner rolls, butterscotch pudding mix, brown sugar, and pecans. Assemble in 5 minutes the night before and bake fresh for breakfast.

Kedgeree blends flaky smoked fish with curried basmati rice, hard-cooked eggs, cream, and lemon. The classic Anglo-Indian breakfast that turns leftover fish into something brilliant.

Savory rice pancakes with Parmesan cheese and scallions folded into a simple batter with leftover cooked rice. A clever way to use day-old rice for breakfast or dinner.

Hot oatmeal with raisins, cinnamon, and sunflower seeds, ready in 15 minutes. A no-sugar-added, diabetic-friendly breakfast topped with milk or yogurt for a wholesome start.

No-bake peanut butter chocolate breakfast bar loaded with crisp rice cereal and raisins. Ready in 10 minutes, frozen for a grab-and-go morning treat that keeps you fueled.

Date or raisin bran muffins with milk-soaked bran, walnuts, and choice of dates or raisins. A high-fiber breakfast muffin with hearty texture and natural sweetness from the dried fruit.

Savoury filled cheese muffins built on a Bisquick base with sauteed carrot, celery and onion, sharp cheddar, and a deviled ham filling. A handheld breakfast or brunch muffin with surprising vegetable depth.

Light and fluffy banana bran pancakes made in a blender with bran flakes, ripe banana, nutmeg, and buttermilk. A wholesome breakfast that sneaks fiber and fruit into golden, tender pancakes the whole family will love.

Make-ahead bran muffin batter that keeps in the fridge for weeks. Mix once, bake fresh muffins on demand for breakfast any morning. The classic refrigerator batter recipe with bran flakes and buttermilk.

Honey-sweetened yeast dough enriched with eggs and oil gets kneaded until elastic, then shaped into a round spiral loaf and brushed with egg wash for a golden Jewish bread that's tender and slightly sweet.