Decadent Breakfast Recipes That Have Less Than 300 Calories

Breakfast is many people’s favorite meal, yet a lot of consumers grab little more than a piece of fruit in the morning in order to eat healthy. But it’s important to remember that you can eat like a king or queen without killing your healthy eating resolutions. Consider trying a healthy spin on your favorite decadent breakfasts, so you can kick off your day on the right foot. We’re rounding up breakfast favorites that clock in at fewer than 300 calories per serving, though you’d never guess it by tasting these indulgent meals.

1. Oatmeal-Blueberry-Yogurt Pancakes

Oatmeal Blueberry Yogurt Pancakes

Oatmeal Blueberry Yogurt Pancakes |

Pancakes are a morning staple, and they don’t need to disrupt your healthy eating plans. The next time you’re craving the carbs, make these oatmeal blueberry yogurt pancakes from Ambitious Kitchen. They’re gluten-free, high in protein, and have fewer than 210 calories per serving. You’ll combine your ingredients in a blender before cooking them on a skillet until they’re golden brown. Stud your hot cakes with fresh or frozen blueberries, and you have yourself a weekend breakfast that’s easy to make, and completely delicious.


  • ½ cup gluten-free rolled oats
  • ½ teaspoon baking powder
  • 1 (5.3-ounce) container blueberry or vanilla bean yogurt
  • ½ medium ripe banana
  • 1 egg
  • ½ teaspoon vanilla
  • ⅓ cup fresh or frozen blueberries, plus more for serving

Directions: Blend all ingredients except blueberries in a blender until smooth. Thin with a splash of milk or almond milk if needed.

Coat a large nonstick skillet with cooking spray and heat over medium-low heat. Place ¼ cup of batter onto skillet and sprinkle desired amount of blueberries on top. When bubbles appear on top of pancakes, flip and cook until golden brown on second side. Remove to a plate.

Repeat with remaining batter.

2. Multi-Grain Waffles

Multi-Grain Waffles

Multi-Grain Waffles |

If you have a waffle iron and aren’t taking advantage of it, you’re missing out. You can easily make restaurant-style waffles, and this recipe from Eating Well proves it. The food formula feeds 8 and each serving is just 188 calories. These multi-grain waffles are made with oats, whole-wheat flour, and wheat germ, for a satisfying boost of fiber and a delicious, slightly nutty flavor.


  • 2 cups buttermilk
  • ½ cup old-fashioned rolled oats
  • ⅔ cup whole-wheat flour
  • ⅔ cup all-purpose flour
  • ¼ cup toasted wheat germ, or cornmeal
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, lightly beaten
  • ¼ cup packed brown sugar
  • 1 tablespoon canola oil
  • 2 teaspoons vanilla extract

Directions: Mix buttermilk and oats in a medium bowl; let stand for 15 minutes. Whisk whole-wheat flour, all-purpose flour, wheat germ, baking powder, baking soda, salt and cinnamon in a large bowl.

Stir eggs, sugar, oil and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened.

Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover ¾ of the surface. Cook until waffles are crisp and golden brown, 4 to 5 minutes. Repeat with remaining batter.

3. Classic French Omelet


Omelet |

A true French omelet doesn’t contain any cheese, which explains how this tasty version from Cooking Light is only 160 calories. Though the idea of an omelet without cheese might sound unappealing, this technique will give you something just as delicious. All you need for this French omelet are eggs, butter, salt, and pepper. Plus, each one takes just minutes to prepare.


  • ⅛ teaspoon kosher salt, divided
  • ⅛ teaspoon freshly ground black pepper, divided
  • 4 large eggs, divided
  • 1 teaspoon butter, divided

Directions: Combine dash of salt, dash of pepper, and two eggs in a small bowl. Stir with a whisk until just blended.

Heat an 8-inch nonstick skillet over medium heat. Melt ½ teaspoon butter in pan; swirl to coat. Add egg mixture to pan; cook 60 seconds or until eggs are the consistency of very soft scrambled eggs, stirring constantly with a rubber spatula. Tilt pan while stirring to fill any holes with uncooked egg mixture. Run spatula around edges and under omelet to loosen it from pan. Push one end of omelet up onto front lip of pan. Roll other end of omelet toward lip to close omelet. Turn out onto a plate, seam side down. Repeat with remaining salt, pepper, eggs, and butter.

4. Scrambled Egg Wraps

Scrambled egg wraps

Scrambled egg wraps |

This recipe for scrambled egg wraps from Taste of Home yields 258 calories per serving, and each one packs in the protein. Scramble your eggs with tomatoes and peppers for a dose of veggies before folding the filling into flour tortillas. This food formula serves 6, so it’s great for busy parents.


  • 1 medium sweet red pepper, chopped
  • 1 medium green pepper, chopped
  • 2 teaspoons canola oil
  • 5 plum tomatoes, seeded and chopped
  • 6 eggs
  • ½ cup soy milk
  • ¼ teaspoon salt
  • 6 (8-inch) flour tortillas, warmed

DirectionsIn a large nonstick skillet, saute peppers in oil until tender. Add tomatoes; saute 1 to 2 minutes longer.

Meanwhile, in a large bowl, whisk the eggs, soy milk and salt. Reduce heat to medium; add egg mixture to skillet. Cook and stir until eggs are completely set. Spoon ⅔ cup mixture down the center of each tortilla; roll up.

5. Healthy Stuffed French Toast

French toast topped with bananas, toasted pecans and creamy caramel

French toast topped with bananas, toasted pecans and creamy caramel |

Stuffed French toast might not sound like health food, but this breakfast from Eating Bird Food clocks in at 195 calories per servings. That’s because you’re stuffing your whole-grain bread with bananas and almond butter before soaking the sandwiches in a mixture of almond milk, eggs, vanilla, and cinnamon. They’ll then cook in a skillet for 4 to 5 minutes before you can serve the stuffed French toast with a bit of maple syrup and any other toppings you’d like.


  • 4 slices of whole-grain bread
  • ½ banana, thinly sliced
  • 2 tablespoons almond butter
  • ¼ cup almond milk
  • 2 eggs
  • ½ teaspoon vanilla
  • ½ teaspoon cinnamon
  • ⅛ teaspoon sea salt
  • Coconut oil, for pan
  • Maple syrup and fresh berries, for topping

Directions: Make two almond butter and banana sandwiches, then set aside. Combine almond milk, eggs, vanilla, cinnamon, and salt in a large, shallow container and mix well to combine. Soak sandwiches for about 10 seconds on each side, or until bread is moistened.

Preheat a nonstick skillet over medium-high heat, then grease with coconut oil or cooking spray. Working one at at a time, cook sandwiches in pan for 4 to 5 minutes, or until the bottom side is golden brown. Flip sandwich and cook for another 4 to 5 minutes, until second side is golden and filling is hot.

Cut each in half and serve with syrup and your desired toppings.

6. Baked Oatmeal with Blueberries and Bananas

Baked oatmeal |

Baked oatmeal |

Oatmeal might seem boring, but baked oatmeal seems pretty sophisticated. This recipe from Epicurious feeds 6 and each serving is only 264 calories. Nuts, bananas, and berries stud the porridge, and the oatmeal will bake for about 35 to 45 minutes before it’s ready to be served. Leftovers can easily be reheated in the microwave for speedy midweek meals.


  • 2 cups rolled oats
  • ½ cup walnut pieces, toasted and chopped
  • ⅓ cup natural cane sugar or maple syrup, plus more for serving
  • 1 teaspoon aluminum-free baking powder
  • 1½ teaspoons ground cinnamon
  • Scant ½ teaspoon fine-grain sea salt
  • 2 cups milk
  • 1 large egg
  • 3 tablespoons unsalted butter, melted and cooled slightly
  • 2 teaspoons pure vanilla extract
  • 2 ripe bananas, cut into ½-inch pieces
  • 1½ cups huckleberries, blueberries, or mixed berries

Directions: Preheat the oven to 375 degrees Fahrenheit with a rack in the top third of the oven. Generously butter the inside of an 8-inch square baking dish.

In a bowl, mix together the oats, half the walnuts, the sugar, if using, the baking powder, cinnamon, and salt. In another bowl, whisk together the maple syrup, if using, the milk, egg, half of the butter, and the vanilla.

Arrange the bananas in a single layer in the bottom of the prepared baking dish. Sprinkle two-thirds of the berries over the top. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple hits on the countertop to make sure the milk moves through the oats. Scatter the remaining berries and remaining walnuts across the top.

Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes. Drizzle the remaining melted butter on the top and serve. Sprinkle with a bit more sugar or drizzle with maple syrup if you want it a bit sweeter.

7. Cinnamon Rolls

homemade sticky cinnamon buns

Homemade sticky cinnamon buns |

Cinnamon rolls aren’t always the healthiest breakfast, but you can still enjoy one for only 190 calories with this recipe from Cooking Light. The secret ingredient is frozen pizza dough, which you’ll cover with butter, brown sugar, cinnamon, and pecans. After you form your rolls and bake them for 15 to 20 minutes, you’ll frost them with a homemade icing made from confectioners’ sugar, butter, cream cheese, and vanilla extract. With this recipe, you can afford to eat cinnamon rolls a little more often.


  • ½ cup packed dark brown sugar
  • ¾ teaspoon cinnamon
  • ½ cup chopped pecans
  • 1 pound frozen pizza dough, thawed in refrigerator
  • 4 tablespoons unsalted butter, at room temperature
  • ½ cup confectioners’ sugar
  • 4 tablespoons unsalted butter, at room temperature
  • 3 tablespoons cream cheese, at room temperature
  • ¼ teaspoon vanilla extract

Directions: Grease a 9-inch round cake pan. Mix brown sugar and cinnamon in a bowl; stir in nuts. Roll out dough on a lightly floured surface to a 15-by-7-inch rectangle. Spread butter on top; sprinkle with sugar mixture.

Starting at the long edge, roll up dough, jelly-roll fashion. Moisten edges with water; pinch to seal. Cut crosswise into 16 slices. Place rolls in pan, with space between them. Cover with a clean kitchen towel; let rise in a warm place until doubled in size, about 1 hour. Preheat oven to 400 degrees Fahrenheit. Bake until tops of rolls are golden brown, 15 to 20 minutes. Let stand 10 minutes.

Using an electric mixer, beat confectioners’ sugar, butter, cream cheese, and vanilla on medium speed until light, about 2 minutes. Frost rolls. Serve warm.

8. Kale and Tomato Eggs Benedict

Eggs benedict with ham

Eggs benedict with ham |

Back to the savory side of things, we come to this kale and tomato eggs Benedict from Food Network. You can easily healthify this classic at home by subbing out the hollandaise for a mayo-mustard sauce and using whole-wheat English muffins. Add some tomatoes and kale for even more great nutrition, and your breakfast will come to 251 calories.


Blender-mustard hollandaise sauce

  • 2 tablespoons light mayonnaise
  • 2 teaspoons whole grain mustard
  • 1 teaspoon lemon juice
  • Pinch cayenne pepper

Eggs Benedict

  • ¼ cup white vinegar
  • 1 tablespoon olive oil
  • 2 ounces Canadian bacon, cut into small chunks
  • 1 shallot, thinly sliced
  • 8 cups petite kale or baby spinach
  • Freshly ground black pepper
  • 2 whole wheat English muffins, split
  • 1 large ripe tomato, cut into 4 slices
  • 4 large eggs

Directions: Combine the mayonnaise, 1 tablespoon warm water, mustard, lemon juice, and cayenne pepper in a blender and process until combined. Scrape out and set aside.

Fill a wide pot with about 3 inches of water. And the vinegar and bring to a low simmer.

Heat the oil in a large nonstick skillet. Add the Canadian bacon and shallots and cook, stirring frequently, until golden, about 4 minutes. Add the kale, remove from the heat and stir until the kale wilts, about 2 minutes. Season with pepper. Set aside and keep warm.

Toast each English muffin in a toaster oven or under a broiler until lightly golden, about 5 minutes. Top each with a tomato slice and toast until the tomato is just slightly warm, about 1 minute. Top each muffin with the Canadian bacon-kale mixture.

Crack each egg into a mug and slip into the simmering water. Cook until the whites are at desired doneness, 3 to 5 minutes. Remove with a slotted spoon and place on each Benedict. Drizzle with hollandaise and serve.

9. Breakfast Casserole

Breakfast Casserole

Breakfast Casserole |

Breakfast casserole, anyone? This version from Taste of Home is reasonably healthy, yielding 211 calories per serving, and every bit as tasty as the ones you’ve had before. It can even be made ahead of time and baked before serving. The next time you want a plate of cheesy sausage and eggs, turn to this recipe that won’t devastate your diet first thing in the morning.


  • 12 ounces reduced-fat bulk pork sausage
  • 1 medium onion, chopped
  • 2 eggs
  • 4 egg whites
  • 2 cups fat-free milk
  • 1½ teaspoons ground mustard
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 8 slices firm white bread, cubed
  • 2 cups shredded reduced-fat cheddar cheese

DirectionsIn a nonstick skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain and cool.

In a large bowl, beat the eggs, egg whites, milk, mustard, salt and pepper. Stir in the bread cubes, cheese and sausage mixture. Pour into a 13-by-9-inch baking dish coated with cooking spray. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees Fahrenheit for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

10. Cherry-Hazelnut Cake with Streusel Topping

Cherry Hazelnut Coffee Cake

Cherry Hazelnut Coffee Cake |

Last up is this nutty and colorful coffee cake from Cooking Light. It stars an irresistible sugary streusel, but one serving is still just 266 calories. If you’re going to satisfy your sweet tooth first thing in the morning, you might as well make it count with this flavorful cake. You don’t even need fresh cherries to make it home because frozen will work, too. The cake feeds 10 and is a festive treat to bring to any breakfast or brunch.



  • ½ cup sugar
  • 6 tablespoons all-purpose flour
  • 3 tablespoons old-fashioned rolled oats
  • 2 tablespoons finely chopped hazelnuts
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon freshly ground nutmeg
  • 2 tablespoons olive oil
  • 2 teaspoons reduced-fat buttermilk


  • 1 cup all-purpose flour
  • 1 cup ounces whole-wheat pastry flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon freshly ground nutmeg
  • ¼ teaspoon salt
  • ¾ cup sugar
  • ¼ cup unsalted butter, softened
  • 1 large egg
  • 1½ teaspoons grated orange rind
  • ¼ teaspoon almond extract
  • ½ cup reduced-fat buttermilk
  • 10 ounce chopped pitted fresh or frozen sweet cherries
  • Baking spray with flour

Directions: Preheat oven to 375 degrees Fahrenheit. To prepare streusel, combine first six ingredients in a small bowl, stirring with a whisk. Add oil and 2 teaspoons buttermilk; stir to combine. Set aside.

To prepare cake, weigh or lightly spoon flours into dry measuring cups; level with a knife. Place flours, baking powder, cinnamon, nutmeg, and salt in a bowl, stirring with a whisk. Combine sugar and butter in a large bowl; beat with a mixer at medium speed 3 minutes or until light and fluffy. Add egg; beat 1 minute or until combined. Beat in rind and almond extract. Add flour mixture and ½ cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Stir in cherries.

Pour batter into a 9-inch springform pan coated with baking spray; sprinkle with streusel. Bake at 375 degrees for 40 to 45 minutes or until a wooden pick inserted in center comes out clean, rotating pan from front to back after 25 minutes. Cool cake in pan on a wire rack 15 minutes. Remove cake from pan; cool completely on wire rack.