4 Great American Breakfasts

Get your day off to a healthy start with these easy, tasty options

We're a nation that loves breakfast food—yet plenty of us still skip our morning meal. Why? Because we're busy! But that excuse will no longer work with these nine easy options—whether you're running out the door or have time to sit down and savor.

Speedy Oatmeal

If you're in a rush, reheat the oatmeal in the microwave.

PREP TIME: 5 minutes
TOTAL TIME: 10 minutes + chilling time
SERVINGS: 4

2 c old-fashioned rolled oats (we used Bob's Red Mill)
1 Tbsp pure vanilla extract
¼ tsp cinnamon
3 to 3½ c buttermilk

1. STIR together oats, vanilla extract, cinnamon, and 2 cups of the buttermilk in medium bowl. Cover and chill overnight.

2. HEAT in saucepan over medium heat, stirring and adding enough of remaining 1½ cups buttermilk to reach desired consistency, until hot, about 5 minutes. Top as desired.

NUTRITION (per serving) 243 cal, 13 g pro, 36 g carb, 4 g fiber, 4 g fat, 1 g sat fat, 193 mg sodium

Optional toppers: Toasted nuts or seeds, fresh fruit (blueberries, raspberries, strawberries, sliced bananas or apples), dried fruit, honey or maple syrup, granola, dollop of yogurt

Better Bacon, Egg & Cheese Sandwich

PREP TIME: 5 minutes
TOTAL TIME: 25 minutes
SERVINGS: 6

6 lg eggs
4 lg egg whites
½ c 2% milk
2 Tbsp finely grated Parmesan (optional)
2 dashes hot-pepper sauce (optional)
6 slices uncured Canadian-style bacon
6 whole grain English muffins, toasted
6 slices reduced-fat Cheddar or Swiss

1. HEAT oven or toaster oven to 350°F with rack in center position. Coat 8" × 8" baking pan with olive oil spray.
2. WHISK together eggs, egg whites, milk, Parmesan (if using), hot-pepper sauce (if using), and ¼ tsp black pepper. Pour into prepared pan. Bake until eggs are set, 20 minutes. Cut into 6 squares.
3. COOK bacon in large skillet coated with olive oil spray over medium-high heat, turning, until golden brown, about 3 minutes.
4. TOP bottoms of English muffins evenly with egg, cheese, and bacon. Bake until cheese is melted. Top with remaining muffin halves.

NUTRITION (per serving) 373 cal, 29 g pro, 33 g carb, 2 g fiber, 13.5 g fat, 6 g sat fat, 848 mg sodium

Brunch Quiche

PREP TIME: 10 minutes
TOTAL TIME: 1 hour 5 minutes + standing time
SERVINGS: 8

1 store-bought pie dough for 9" crust (we used Immaculate Baking Company)
1 c 2% milk
3 lg eggs
3 lg egg whites
2 Tbsp snipped fresh chives or scallion greens (optional)
8 oz sliced mushrooms
½ c finely chopped onion
3 oz Swiss, fontina, or Gruyere, grated (about ¾ c)
2 oz sliced low-sodium deli ham, torn into small pieces

1. HEAT oven to 400°F with rack in center position.
2. FIT pie dough into 9" pie plate or tart pan and line with foil and dried beans or pie weights. Bake until crust is pale golden, about 10 minutes. Remove foil and weights and let crust cool.
3. REDUCE oven temperature to 350°F. Whisk together milk, eggs, egg whites, and chives (if using) in bowl. Heat large nonstick skillet coated with olive oil spray over medium-high heat. Add mushrooms and onion and cook, stirring, until golden and tender, about 5 minutes. Let cool slightly and stir into milk mixture.
4. SCATTER cheese and ham over bottom of cooled crust. Pour in milk mixture. Bake until filling is set, about 40 minutes. Let stand 10 minutes before slicing into 8 wedges.

NUTRITION (per serving) 228 cal, 11 g pro, 16 g carb, 0.5 g fiber, 13 g fat, 6 g sat fat, 275 mg sodium

Whole Grain Pancakes

Keep pancakes warm in a 250°F oven. You can also use the batter to make 8 waffles (7" diameter).

PREP TIME: 10 minutes
TOTAL TIME: 25 minutes + standing time
MAKES: 16

¾ c whole wheat flour
⅓ c old-fashioned rolled oats
⅓ c cornmeal
1½ tsp baking powder
½ tsp baking soda
1¾ c buttermilk
2 lg eggs
1 lg egg white
2 Tbsp brown sugar

1. WHISK together flour, oats, cornmeal, baking powder, baking soda, and ¼ tsp salt in large bowl until well combined. In another bowl, whisk together buttermilk, eggs, egg white, and sugar. Stir into dry ingredients until just combined. Let stand 15 minutes.

2. HEAT cast-iron skillet or griddle coated with cooking spray over medium heat. For each pancake, drop a scant ¼ cup batter onto hot surface and cook until bubbles form on top and underside is golden, about 2 minutes. Flip and cook until underside is golden, 1 to 2 minutes longer.

NUTRITION (per pancake) 65 cal, 3 g pro, 11 g carb, 1 g fiber, 1 g fat, 0.5 g sat fat, 154 mg sodium

Quick Berry Sauce for Pancakes
Makes 1 cup
Puree in blender 1½ cups thawed frozen unsweetened mixed berries, 2 Tbsp pure maple syrup, and 1 Tbsp fresh lemon juice.