Easy and Healthy Breakfast Recipes

Start your morning off right with these healthy breakfast ideas!

Eating a smart breakfast leads to healthier choices all day long. Make any one of these quick breakfast recipes ahead.These nutritious morning meals are quick to prepare. Enjoy them at home 

Berry Breakfast Smoothie

Wake up to a delicious blend of banana, strawberries, blueberries and peanut butter. This fruit smoothie recipe is a good source of protein and fiber. 

Omelet with Turmeric, Tomato, and Onions

This runs a little high in dietary cholesterol but is well within our fat and calorie guidelines.

       Ingredients

4 large eggs

3/8 teaspoon salt

1 tablespoon olive oil

1/4 teaspoon brown mustard seeds

1/8 teaspoon turmeric

2 green onions, finely chopped

1/4 cup diced plum tomato

Dash of black pepper 

       Preparation

1. Whisk together eggs and salt.
2. Heat oil in a large cast-iron skillet over medium-high heat. Add mustard seeds and turmeric; cook 30 seconds or until seeds pop, stirring frequently. Add onions; cook 30 seconds or until soft, stirring frequently. Add tomato; cook 1 minute or until very soft, stirring frequently.
3. Pour egg mixture into pan; spread evenly. Cook until edges begin to set (about 2 minutes). Slide front edge of spatula between edge of omelet and pan. Gently lift edge of omelet, tilting pan to allow some uncooked egg mixture to come in contact with pan. Repeat procedure on the opposite edge. Continue cooking until center is just set (about 2 minutes). Loosen omelet with a spatula, and fold in half. Carefully slide omelet onto a platter. Cut omelet in half, and sprinkle with black pepper.

Peanut Butter and Banana Pancakes

       Ingredients

5.4 ounces gluten-free baking and pancake mix (about 1 1/4 cups)

1 cup warm water

1/2 cup creamy peanut butter

1/8 teaspoon salt

1 large egg

1/2 cup chopped banana (about 1 small) 

Preparation

1. Weigh or lightly spoon baking mix into dry measuring cups; level with a knife. Combine baking mix and next 4 ingredients in a medium bowl, stirring well with a whisk. Fold in banana.
2. Heat a large nonstick skillet or griddle over medium heat. Pour 1/4 cup batter per pancake onto hot pan. Cook 2 to 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 to 3 minutes or until bottoms are lightly browned. Repeat procedure with remaining batter.
You can give these pancakes a another flavor profile by spreading them with grape or strawberry jelly. Or just drizzle them with syrup.

Fruit and Cheese

A balanced, easy-to-assemble make-ahead morning meal: Grab an apple, wrap 1 to 2 ounces of cheddar in plastic, and toss ¼ cup of fiber- and protein-rich walnuts into a resealable plastic bag.