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Brake for breakfast! You’ll never want to skip your morning meal with these breakfast options and their healthy ingredient swaps.

By Caitlyn Diimig, RD
April 06, 2021
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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.