11 Most-Popular Healthy Breakfast Recipes Right Now

• ½ slice whole wheat bread 
• ½ teaspoon olive oil 
• 1 clove garlic, finely chopped nonstick cooking spray 
• ¾ cup egg substitute
• 2 tablespoons grated part-skim Mozzarella cheese 
• 1 large tomato, chopped 
• 1 teaspoon dried basil

1. Preheat oven to 300°F. 
2. Cut the bread into cubes; toss with oil and garlic in a small bowl. Spread the cubes in a single layer on a baking sheet and toast in the oven for 15 to 25 minutes, or until golden brown, tossing once or twice. Transfer to a plate to cool. 
3. Spray a medium pan with nonstick cooking spray and heat over medium-high heat. Pour in egg substitute. 
4. When the egg begins to set, spread evenly across the bottom of the pan and reduce the heat to low. 
5. Once the top layer of egg is almost cooked, sprinkle the cheese and basil on top and scatter the tomatoes and bread over half of the omelet; fold the unfilled omelet half over the filling. Slide the omelet on a plate and serve.

• 1 mango, peeled, seeded, and cut into chunks 
• 1 large banana, peeled and sliced 
• 1 cup undrained pineapple chunks*
• ¾ cup low-fat vanilla frozen yogurt 
• 1 cup ice cubes

1. Combine all ingredients in a blender container. Blend until mixture is smooth 
2. Pour into glasses and serve.

*Canned fruit packed in 100% fruit juice

5- Apple Oatmeal

• 1¾ cups 100% apple juice 
• 1 cup quick cooking oats 
• 1 large apple, cored and cut into bite-size chunks 
• ½ teaspoon ground cinnamon 
• 1 ⁄8 teaspoon salt (optional)

1. Combine all ingredients in a medium, microwave-safe bowl. 
2. Place in microwave uncovered and cook on high for about 2 minutes. 
3. Stir and let cool for 1 minute before serving.

6- Spud Stuffers 

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1. Wash potatoes and pierce 3 times with a fork. Microwave on high for about 6 minutes. Turn potatoes over and cook on high for 10 minutes more. Or, bake in the oven at 400°F for 45 to 60 minutes. 
2. When cooked, carefully cut potatoes open on the top. Place 1 tablespoon sour cream on top of each potato. Top each potato with one of the toppings listed on the next page and serve while hot. The ingredient amounts listed are for one potato. 

Toppings

Mexican Topping

• ¼ cup prepared Fresh Salsa
• 2 tablespoons shredded reduced-fat Cheddar or Monterey Jack cheese 
• 1 tablespoon diced green chilies 

Nutrition information per serving: Calories 222, Carbohydrate 43 g, Dietary Fiber 5 g, Protein 9 g, Total Fat 2 g, Saturated Fat 1 g, Trans Fat 0 g, Cholesterol 8 mg, Sodium 341 mg 

Western Topping 

• 2 tablespoons chopped tomato 
• 2 tablespoons finely chopped green bell pepper 
• 2 tablespoons shredded reduced-fat Cheddar cheese 
• 1 tablespoon sliced green onions 
• 2 tablespoon bacon bits 

Nutrition information per serving: Calories 259, Carbohydrate 44 g, Dietary Fiber 6 g, Protein 13 g, Total Fat 4 g, Saturated Fat 2 g, Trans Fat 0 g, Cholesterol 8 mg, Sodium 327 mg

Veggie Topping 

• 3 tablespoons chopped broccoli 
• 2 tablespoons chopped yellow squash 
• 2 tablespoons shredded reduced-fat Cheddar cheese 
• 1 tablespoon sliced green onions

Nutrition information per serving: Calories 216, Carbohydrate 41 g, Dietary Fiber 5 g, Protein 10 g, Total Fat 2 g, Saturated Fat 1 g, Trans Fat 0 g, Cholesterol 8 mg, Sodium 174 mg
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7- Black Bean and Corn Pitas

A protein-packed mixture of seasoned vegetables, black beans, and cheese. 

Makes 4 servings. 

½ pita per serving.

Prep time: 15 minutes

Nutrition information per serving: 

Calories 352, Carbohydrate 54 g, 

Dietary Fiber 17 g, Protein 16 g, Total Fat 10 g, 

Saturated Fat 2 g, Trans Fat 0 g, 

Cholesterol 5 mg, Sodium 176 mg

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Ingredients 

• 1 (15-ounce) can low-sodium black beans 
• 1 cup frozen corn, thawed 
• 1 cup fresh or no salt added canned tomatoes 
• 1 avocado, chopped 
• 1 clove garlic, finely chopped 
• 1 teaspoon chopped fresh parsley
• 1 ⁄8 teaspoon cayenne pepper or more to taste 
• 2 teaspoons lemon juice 
• ½ teaspoon chili powder 
• 2 medium whole wheat pita pockets
• 1 ⁄3 cup shredded part-skim Mozzarella cheese

Preparation

1. Drain and rinse beans. In a medium bowl, combine beans, corn, tomatoes, avocado, and garlic. Add parsley, cayenne pepper, lemon juice, and chili powder. 
2. Cut pita bread in half to form 4 pockets, and spoon equal amounts of filling into each half. Top with cheese and serve. 

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8- Chicken Tomatillo Salad

Make a day ahead for a delicious lunch at work. 

Makes 6 servings. 

1 cup per serving. 

Prep time: 20 minutes

Nutrition information per serving: 

Calories 141, Carbohydrate 12 g, 

Dietary Fiber 3 g, Protein 16 g, Total Fat 4 g, 

Saturated Fat 1 g, Trans Fat 0 g, 

Cholesterol 38 mg, Sodium 149 mg

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Dressing 

• 1 cup husked and quartered tomatillos 
• 3 tablespoons light Italian dressing 
• 1 fresh Anaheim chili, seeded and chopped 
• ¼ teaspoon ground black pepper

Salad 

• 2 cups chopped, cooked chicken or turkey 
• 1 cup chopped red bell pepper 
• 1 cup frozen corn, thawed 
• 1 cup chopped carrots 
• 4 green onions, sliced 
• ¼ cup chopped fresh cilantro

Preparation 

1. In a blender or food processor container, purée tomatillos with dressing, Anaheim chili, and ground black pepper; set aside. 
2. Combine all salad ingredients in a large bowl and toss. 
3. Drizzle dressing over salad and toss well to coat. 
4. Cover and chill for 20 minutes or make a day ahead to allow flavors to blend. 
5. Serve on lettuce-lined plates or bowls

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9- Avocado Garden Salad

This salad is easy to fix, looks great on a plate, and is delicious to eat. 

Makes 6 servings. 

1½ cups per serving. 

Prep time: 20 minutes

Nutrition information per serving: 

Calories 78, Carbohydrate 9 g, 

Dietary Fiber 4 g, Protein 2 g, Total Fat 5 g, 

Saturated Fat 1 g, Trans Fat 0 g, 

Cholesterol 0 mg, Sodium 222 mg

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Ingredients 

• 6 cups torn or cut mixed salad greens 
• 3 medium tomatoes, chopped 
• 5 green onions, chopped 
• 1 small cucumber, peeled and chopped 
• 2 tablespoons lemon juice 
• 1 ⁄3 teaspoon garlic powder 
• ½ teaspoon ground black pepper 
• ½ teaspoon salt 
• 1 large avocado, peeled

Preparation 

1. Mix salad greens, tomatoes, onions, and cucumber in a large serving bowl. 
2. In a small bowl, mix lemon juice, garlic powder, ground black pepper, and salt. Pour over salad mixture and toss together. 
3. Cut avocado in half lengthwise. Remove pit and peel avocado halves. Slice into thin wedges, about 1/8-inch thick.
4. Arrange avocado slices on top of the salad and serve immediately.

Recipe courtesy of the Produce for Better Health Foundation

10- Breakfast Fruit Cup

• 2 oranges, peeled, seeded, and sliced into bite-size pieces 
• 1 medium banana, peeled and sliced 
• 1 tablespoon raisins 
• 1 ⁄3 cup low-fat vanilla yogurt ½ teaspoon ground cinnamon

11- Corn and Green Chili Salad

This salad is so easy to prepare. Add some diced, cooked chicken to make this side dish a meal, or sprinkle over salad greens.

Makes 4 servings. 

¾ cup per serving.

Prep time: 10 minutes

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Ingredients

• 2 cups frozen corn, thawed 
• 1 (10-ounce) can diced tomatoes with green chilies, drained 
• ½ tablespoon vegetable oil 
• 1 tablespoon lime juice 
• 1 ⁄3 cup sliced green onions 
• 2 tablespoons chopped fresh cilantro

Preparation 

1. Combine all ingredients in a medium bowl; mix well and serve.

Nutrition information per serving: 

• Calories 94, 
• Carbohydrate 19 g, 
• Dietary Fiber 3 g, 
• Protein 3 g, 
• Total Fat 2 g, 
• Saturated Fat 0 g, 
• Trans Fat 0 g, 
• Cholesterol 0 mg, 
• Sodium 94 mg