Breakfast
LATEST STORIES
Apple-Cinnamon-Raisin Hand Pies
There’s nothing more American than apple pie. And now you can have a Blue Zones–approved version in the form of these portable pies wrapped in a flaky crust and filled with warm and comforting apple and cinnamon.
Blue Zones Sweet Potato Breakfast Bowls
These delicious, satisfying, and beautiful bowls come together very quickly if you bake the sweet potatoes the day before.
Mashed-Potato Pancake
Give your leftover mashed potatoes a crispy makeover by turning them into pancakes! Enjoy for a savory breakfast or as a creative side dish.
Smashed Peas With Mint and Caramelized Shallots
Level up your toast with this creative and flavorful spread.
SOMETHING SIMPLE: Healthy Mint-Chocolate Shamrock Smoothie
Refreshing and lightly sweet, this minty concoction is a great way to drink a cup and a half of greens for breakfast.
Stovetop Shakshuka With Pistachios and Mint
A traditional breakfast in parts of North Africa and the Middle East, shakshuka is made by gently poaching eggs in a spicy tomato sauce. Some versions are baked, but this version is cooked on the stovetop so you can control the degree of doneness of your eggs.
Tamagoyaki
Tamagoyaki is traditionally made in a special rectangular pan, but you can also make this Japanese rolled omelet in a regular nonstick pan. Here’s how.
Persian Herb Kuku
This dish is like a Persian frittata with plenty of greens. And like a frittata, it’s versatile — you can use pretty much any combination of tender herbs you have on hand. Dried barberries or cranberries add a touch of tartness.
Catalan Tortilla
Serve this traditional egg-potato dish with hot sauce and chopped green onions for brightness.
Turkish Çilbir
This savory breakfast of poached eggs and yogurt dates back to the days of the Ottoman Empire.
SOMETHING SIMPLE: Grapefruit Brûlée With Pistachio-Coconut Yogurt
Even the darkest winter morning can include a bit of sunshine when you reach for citrus fruit.
Red Lentil Shakshuka With Anchovies
This creative take on shakshuka ups the protein content by adding lentils to the mix.
Pumpkin Chia Pudding
The orange pumpkin-chia seed layer can be placed in between the flavored white and yellow layers to give this fall breakfast or snack a candy-corn-like appearance.
SOMETHING SIMPLE: Crispy Pumpkin Oat Waffles
These gluten-free and dairy-free waffles are made with whole grains, almond milk, canned pumpkin, and avocado oil.
SOMETHING SIMPLE: Sheet Pan Egg-in-a-Hole
This convenient and family-friendly breakfast is a breeze to whip up, even on a busy morning.
Maple Vanilla Millet Porridge
This lightly sweetened treat features prebiotic-rich millet and is made with oat milk, a touch of maple syrup, and fresh strawberries.
Buckwheat Cacao Pancakes With Raspberry Compote
This brain-supportive recipe from Eat to Beat Depression and Anxiety, by Drew Ramsey, MD, offers satisfying flavor and abundant nutrients.
Green Shakshuka
This brain-supportive recipe from Eat to Beat Depression and Anxiety, by Drew Ramsey, MD, offers satisfying flavor and abundant nutrients — without the postmeal crash.
Avo-Cottage Toast
This dish has 14 grams of protein as well as carbohydrates and healthy fats to help you power through your day.
Vegan Wild Rice Pudding
This creamy vegan dish can be served as a side, dessert, or as a cozy breakfast to ease you into a cool day.