Brake for breakfast! You’ll never want to skip your morning meal with these breakfast options and their healthy ingredient swaps.
composite image of side by side breakfast bowls, one with healthier ingredient choices
Credit: Kim Cornelison

Whether you enjoy breakfast in a bowl or from the oven — sit down to one of these egg-centric and banana-rich recipes.

Breakfast Bowls: Indulge or Go Healthy

Indulge: Amber's Awesome Egg Breakfast Bowl

breakfast bowl with tater tots, scrambled eggs, bell peppers, green onions, cheese, and salsa
Credit: Kim Cornelison

Go healthy: Bacon and Egg Breakfast Salad with Avocado Dressing

breakfast bowl with bacon and eggs over salad greens and tomatoes with avocado yogurt dressing
Credit: Kim Cornelison

Healthy tricks

The bacon and egg breakfast salad has 262 fewer calories and 585 fewer milligrams of sodium than the one on the left. Here's why:

  • Using crisp salad greens instead of potato nuggets as the base cuts calories and boosts nutrients, such as folate and vitamin A.
  • Topping with a creamy avocado-based dressing instead of cheese adds flavor without excess saturated fat and sodium.

Breakfast Breads: Indulge or Go Healthy

side by side composite of two kinds of breakfast breads, one with healthier ingredients
Credit: Kim Cornelison

Indulge: Banana Chocolate Chip Bread

loaf of banana chocolate chip bread and a slice spread with butter
Credit: Kim Cornelison

Go healthy: Very Banana-y Whole Wheat Banana Bread

loaf of very banana-y whole wheat banana bread recipe sliced on a cutting board
Credit: Kim Cornelison

Healthy tricks

The whole wheat banana bread has more fiber and 8 fewer grams saturated fat per serving than the loaf on the left. Here's why:

  • Subbing in whole-wheat flour for white flour adds wholesome fiber.
  • Using applesauce and olive oil instead of butter cuts calories and saturated fat.
  • Stirring in walnuts instead of chocolate chips boosts fiber and healthy fats and slashes added sugars.

This article originally appeared in the April/May 2021 issue of Allrecipes Magazine.