30+ Healthy Breakfast Recipes – Sally’s Baking Addiction

Start the day on a nutritious note with one of these healthy breakfast recipes. Ingredients like whole wheat flour, oats, fruit, Greek yogurt, and eggs shine in a variety of recipes from easy breakfast casserole to 1-bowl baked oatmeal. Bonus: many of these recipes are convenient make-ahead options to get you through the week!

Healthy Breakfast Recipe Ideas

While it would be *sweet bliss* to start each day with a stack of birthday cake pancakes or a warm batch of cinnamon rolls, I like to reserve those recipes for special occasions. When it comes to everyday breakfast, healthier cereal, yogurt, and fruit are a top choice. But I also like to make something at least one weekday morning, and I depend on recipes with nutritious, wholesome ingredients. And, of course, it’s extra lovely if that healthy breakfast recipe is quick, easy, and delicious!

I’m happy to share 30+ of my go-to healthier breakfast ideas. Even though the following recipes are made with better-for-you ingredients, I developed and tested them to ensure they still, well, taste good! I promise you, the recipes on this page are anything but boring and bland. And they are a bit more exciting than a bowl of cereal! 😉

Like my breakfast cookies—one of the most beloved healthy breakfast recipes. They’re packed with hearty oats, creamy almond butter, and flavorful add-ins like cranberries, pepitas, and raisins. This recipe is highly customizable, not to mention naturally gluten free, vegan, and low in sugar. Best of all, they freeze wonderfully and are my first choice for a quick breakfast or even snack. They taste fantastic cold—I always have a batch stashed in my freezer.

And when I’m looking for some protein, my easy make-ahead breakfast casserole is top of the list. Also my first choice when serving a crowd at holiday brunches! That or my easy frittata recipe. Can’t go wrong with either.

What Makes a Recipe “Healthy”?

When labeling a recipe as “healthy,” remember that the term is relative. Like my bran muffins or whole wheat pancakes, many of the following recipes are made with healthier alternatives to traditional baking ingredients but still include some sugar (refined or unrefined). When it comes to labeling recipes as healthy, use the best judgment for YOU.

And scroll to the bottom of the page to find my updated cheesy chicken sausage and pepper frittata recipe.

30+ Healthy Breakfast Recipes

Easy Baked Oatmeal

This healthy baked oatmeal combines simple ingredients that can be adapted for personal flavor preferences. It’s like bread pudding for breakfast—creamy, soft, chewy, and delicious all in one.

Whole Wheat Pancakes

These are 100% whole wheat pancakes made with protein-rich Greek yogurt and whole grain goodness. The pancakes are tall, light, and fluffy, and you can include your favorite add-ins like berries or chocolate chips.

Big Granola Clusters

The best part of every granola is the big crunchy clusters, so why not bake a batch of only clusters?! This recipe for homemade maple almond granola clusters produces a wholesome, delicious anytime snack that’s easy to make and easier to eat.

Healthy Bran Muffins

Made without refined sugar and positively packed with dietary fiber, these wholesome bran muffins are a tasty AND nutritious treat. Dairy free, no mixer required, and the add-ins are up to you!

Wholesome Breakfast Cookies

Cookies for breakfast! These hearty morning cookies are so simple to throw together and make for a quick on-the-go breakfast or even snack. They’re whole grain, gluten free, vegan, and made without refined sugar, oil, or butter.

Applesauce Muffins

Packed with wholesome ingredients like whole wheat flour, oats, and applesauce, these healthful muffins are naturally free from refined sugar. and are dairy free, too. There’s no mixer required and you can play around with the add-ins for varying flavors and textures.

Favorite Breakfast Casserole

Each slice of this easy egg breakfast casserole is thick, flavorful, and satisfying; plus, the recipe is an incredibly convenient breakfast choice because you can make it the night before. It’s also infinitely adaptable—use your favorite seasonings, cheeses, vegetables, and meats.

Whole Wheat Banana Walnut Muffins

These whole wheat banana walnut muffins are just as moist and flavorful as my classic banana muffins, but they’re made with whole wheat flour, pure maple syrup, coconut oil, and whole oats. I love the added texture from walnuts, but feel free to omit for a nut-free treat.

Apple Cinnamon Baked Oatmeal Cups

Using a few simple ingredients like oats, applesauce, milk, and cinnamon, you can quickly throw together these incredibly easy and healthy baked oatmeal cups. The small size makes these especially loved by little ones!

Fluffy Whole Wheat Waffles

Who said waffles can’t be a wholesome way to start your morning? Here’s how I make my fluffy whole wheat waffles with simple ingredients.

Morning Glory Muffins

These reader-loved muffins taste like carrot cake, spice cake, and apple cake combined… as a healthful morning muffin. They freeze beautifully, there’s no mixer required, and you can adapt them with your favorite ingredients and add-ins!

Healthy Banana Bread

In this healthier banana bread recipe, we swap butter with unsweetened applesauce, all-purpose flour with whole wheat flour, and replace some of the refined sugar with honey. This lightened-up quick bread is still packed with flavor!

Chocolate Chip Baked Oatmeal Cups

You need just 1 bowl and some simple, wholesome ingredients to make these healthy-ish chocolate chip baked oatmeal cups. They’re ready in about 30 minutes, keep well in the refrigerator, and make a wonderful on-the-go breakfast, snack, or healthier dessert.

Greek Yogurt Zucchini Bread

My easy recipe for healthier, wholesome Greek yogurt zucchini bread will be your new favorite recipe for this classic summertime quick bread!

Whole Wheat Mini Pumpkin Muffins

Simple whole wheat mini pumpkin muffins are incredibly easy to prepare and make for a tiny but tasty fall treat. Feel free to make them with or without mini chocolate chips (I always include them!).

Greek Yogurt Lemon Poppy Seed Pancakes

Start your morning on a bright note with these whole wheat Greek yogurt lemon poppy seed pancakes. These flavorful, fluffy pancakes are like a stack of sunshine!

Homemade English Muffins Recipe

These honey wheat English muffins are completely homemade from a simple 8-ingredient dough. The sticky dough does not require kneading and you can skip the rolling pin entirely! They’re so delicious, so soft, so textured, and so worth the effort.

Berry Purple Power Smoothie

So much berry goodness in one glass. With a little yogurt and tons of juicy berries, you’ll instantly feel energized from this berry purple power smoothie. (Bonus: For those who can’t eat bananas for any reason, there aren’t any needed for this recipe!)

Peanut Butter Banana Chocolate Chip Oatmeal Bars

Out of all the recipes published on my website, I make these peanut butter banana chocolate chip oatmeal bars most often. A one-bowl recipe, these easy healthy snack bars are naturally gluten free, adaptable to many different ingredients, soft-baked, and incredibly flavorful.

Breakfast Egg Muffins (Frittata Muffins)

If it’s healthy grab-and-go morning fuel you’re after, try these easy breakfast egg muffins. Like a frittata but in hand-held form, these protein-packed breakfast bites are naturally gluten free, low-carb, and infinitely adaptable with your favorite add-ins.

Crunchy Pumpkin Spice Granola

This is super crunchy, cluster-filled pumpkin spice granola, a seasonal favorite filled with fall goodies including pecans, dried cranberries, maple syrup, pumpkin pie spice, and pumpkin seeds (pepitas). Though you certainly don’t have to limit it to the fall months!

Tropikale Green Smoothie

Simple and satisfying, this green smoothie is made with just 4 easy ingredients and comes together in a snap. Every sip is like a taste of tropical vacation!

Healthier Chocolate Banana Muffins

These double chocolate banana muffins taste like a treat, but they’re made with coconut oil, whole wheat flour, honey, and plenty of naturally sweet mashed bananas. Enjoy them plain (pictured) or see the recipe for details on adding a creamy peanut butter swirl.

Oatmeal Fig Bars

This homemade variation of store-bought fig bars is made with oats, whole wheat flour, maple syrup, coconut oil, cinnamon, nutmeg, dried figs, and a few basics. They’re wholesome and satisfying and keep wonderfully for snacks and lunches all week long!

Baby Apple Banana Oat Muffins

My kid-friendly easy, quick, and healthy mini muffins are made from banana, applesauce, and oats. Mixed in the blender and poured into muffin liners, this make-ahead recipe couldn’t be easier. (They’re equally loved by adults, too!)

Peanut Butter Trail Mix Bars

Always in my regular rotation of homemade snacks, these no-bake peanut butter trail mix bars are my favorite pick-me-up. You only need 9 ingredients and most of them are customizable, so you can truly make these bars your own.

Blueberry Banana Breakfast Cookies

One of my favorite variations, these blueberry banana breakfast cookies are packed with 9 hearty and wholesome ingredients to power you through the day. They freeze and thaw wonderfully, so you can always have a batch at the ready.

Vanilla Almond Granola

This sweet, sticky, and crunchy granola is exploding with vanilla and almond flavors. A naturally vegan and gluten-free recipe (if using certified gluten-free oats).

Whole Wheat Banana Pancakes

Whole wheat banana pancakes are made with protein-packed Greek yogurt, sweet banana, and hearty whole wheat flour. Prepare a big batch over the weekend and save leftovers for breakfast throughout the week!

Blueberry Almond Power Muffins

These naturally gluten-free blueberry almond power muffins are wholesome and satisfying and are made with almond butter, Greek yogurt, oats, and almond flour. They taste fantastic straight from the refrigerator!

Healthy Breakfast Recipe: Chicken Sausage and Pepper Frittata

Finally, here is one my favorite variations of my easy frittata recipe. I sub some of the whole eggs for egg whites, to keep it a bit lighter. The chicken sausage adds incredible flavor and some extra protein, making this an extra satisfying meal. Top with some fresh arugula for a veggie boost, and serve alongside fresh fruit. Delicious and nutritious!

Print

Chicken Sausage and Pepper Frittata

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  Author: Sally
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  Prep Time: 20 minutes
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  Cook Time: 30 minutes
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  Total Time: 1 hour
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  Yield: serves 8
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  Category: Breakfast
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  Method: Baking
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  Cuisine: American

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Description

This chicken sausage and pepper frittata is a protein-packed nutritious breakfast, and certainly a tasty way to squeeze in some extra vegetables! It all comes together in 1 pan, and reheats wonderfully for quick breakfasts throughout the week. Use your favorite cooked chicken sausage.

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Instructions

1. Preheat oven to 375°F (191°C).
2. In a medium bowl, preferably one with a pour spout, whisk together the eggs, egg whites, milk, salt, and pepper. Whisk in the cheese. Set aside.
3. Heat olive oil in a 2-inch-deep, 10- to 12-inch-diameter oven-safe skillet over medium heat. Add the onion, bell pepper, and garlic. Cook for 5 minutes, stirring occasionally, until the onions and peppers begin to soften. Add sliced chicken sausage and cook for 3 minutes, stirring occasionally.
4. Pour the egg-and-cheese mixture over the vegetables and sausage and cook for 5 minutes, without stirring, until bubbling/starting to set around the edges.
5. Carefully transfer the skillet to the center rack of the oven, and bake for 22–26 minutes, or until the frittata is puffy and the center no longer wobbles/looks wet.
6. Transfer the skillet to a wire rack, and let it cool for at least 10 minutes before slicing and serving. Frittata will continue to set as it cools. Top with fresh arugula for serving, if desired.

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Notes

1. Storage Instructions: Cover leftover frittata and store in the refrigerator for up to 5 days. Microwave individual slices to reheat or place slices on a lined baking sheet and bake, covered, in a 350°F (177°C) oven for 5–10 minutes, or until warmed throughout.
2. Freezing & Reheating Instructions: It’s best to freeze the fully baked and cooled frittata (unless you want to freeze the partially cooked egg mixture in your skillet, which—for best results—I do not recommend). Cool baked frittata completely, cut into slices, transfer slices to a freezer-friendly container, and cover tightly. Freeze for up to 3 months. When ready to eat, thaw in the refrigerator, and microwave individual slice to reheat or place slices on a lined baking sheet and bake, covered, in a 350°F (177°C) oven for 5–10 minutes, or until warmed throughout.
3. Special Tools (affiliate links): Mixing Bowls With Pour Spout | Whisk | Cast Iron Skillet (or any oven-safe skillet that’s 2 inches deep and 10 to 12 inches in diameter)
4. Using Whole Eggs: If you want to use all whole eggs (no extra egg whites), use 7 whole eggs and skip the additional egg whites.
5. Milk: Whole milk provides the best taste and texture, but you can substitute lower-fat or nondairy milk in a pinch. Using heavy cream or half-and-half will make for a creamier texture.
6. Sausage: Use cooked chicken, turkey, or pork sausage. The pre-cooked links are wonderful here, and you’ll need 6 ounces total. If the sausage isn’t cooked, add it with the onions and peppers to cook it. You can also skip the sausage and substitute 1 cup (120g) of chopped mushrooms. Add them with onions and peppers.

Nutrition

• Serving Size: 1 slice
• Calories: 182
• Sugar: 1.9 g
• Sodium: 465.8 mg
• Fat: 11.2 g
• Carbohydrates: 3.6 g
• Protein: 16.2 g
• Cholesterol: 135.9 mg

Keywords: chicken sausage frittata