Healthy Mother's Day breakfast recipes

Today: By Joy Bauer

Happy Mother's Day to all the amazing moms, mom figures, and incredible women out there! In honor of this important holiday, show a special lady in your life that you care by cooking up one of these heartfelt, homemade and healthy morning meals. Bonus points for serving breakfast in bed with fresh flowers, a sweet card and, of course, a cup of coffee.

These delicious gems are loaded with nutrition and tons of cheesy flavor. You can personalize them with your favorite veggies and herbs; I like using chives, bell peppers, and onions, but anything (that Mom wants) goes. Go ahead and dig in: Each one is only 60 calories and packed with five grams of protein. Doughnut worry: Mom will love this adorable dish!

NUTRITION FACTS Prep Time Total Time

Amount per Serving 10 Minutes 30 Minutes

Calories: 60

Protein: 5 g This recipe makes about 18 doughnuts

Total Fat: 3 g

Unsaturated Fat: 1.5 g

Saturated Fat: 1.5 g

Cholesterol: 65 mg

Total Carbohydrate: 3 g

Dietary Fiber: 0.5 g

Total Sugar: 1 g

Natural Sugar: 1 g

Added Sugar: 0 g

Sodium: 110 mg


6 whole large eggs

6 large egg whites

½ cup light sour cream

¼ teaspoon kosher salt

¼ teaspoon ground black pepper

2 to 4 tablespoons minced fresh herbs (any preferred including parsley, dill, chives, etc)

1 medium yellow onion, finely diced (about 1.5 cups)

1 large red bell pepper, finely chopped (about 1.5 cups)

¾ cup reduced-fat shredded sharp cheddar cheese, divided*

*You can choose to add all of the cheese into the mix or add in half and reserve the other half to sprinkle over the tops before placing them in the oven.


Preheat the oven to 350˚F. Mist a doughnut tin with nonstick oil spray and set aside.

Liberally coat a skillet with oil spray (or add 1 tablespoon olive oil) and warm over medium heat. Add the onion and bell peppers, and sauté about 5 to 7 minutes, until they’re soft and slightly browned. Add more spray as needed if they become dry while cooking. Remove from heat and allow them to slightly cool while you prepare the eggs.

In a mixing bowl, add the eggs, egg whites and sour cream and blend using a whisk. Add the salt, pepper and minced herbs.

Add the sautéed veggies into your egg mixture and stir. Add all or half of the cheese (*see note). Pour ¼ cup omelet batter into each of the doughnut tins and sprinkle optional cheese over the tops. Bake in the oven for about 20 minutes, or until eggs are firm and cooked. Carefully remove from tins and serve!

*Nutrition provided for 1 doughnut.*

Savory Sweet Potato-Quina Latkes
I put a savory spin on pancakes in this rendition, which contains no flour, but instead relies on cooked quinoa, grated sweet potato and zucchini. Feel free to add the topping of your choice, but my family likes sour cream, Greek yogurt or unsweetened natural apple sauce. Enjoy!

Amount per Serving: PREP TIME TOTAL TIME

Calories: 40 5 Minutes 15 Minutes

Protein: 3 g

Total Fat: 0 g This recipe makes about 18 pancakes

Unsaturated Fat: 0 g

Saturated Fat: 0 g

Cholesterol: 0 mg

Total Carbohydrate: 7 g

Dietary Fiber: 1 g

Total Sugar: 1 g

Natural Sugar: 1 g

Added Sugar: 0 g

Sodium: 160 mg


1¾ cups cooked plain quinoa

2 cups grated sweet potato (about 1 to 2 sweet potatoes depending on size), using the largest grater hole and drained of excess moistures using paper towels

1 small zucchini or ½ large zucchini, grated using largest hole (1 cup total), drained of excess moisture using paper towels

1 cup egg whites

½ cup fresh parsley leaves, chopped (measure before chopping)

½ cup fresh basil leaves, chopped (measure before chopping)

1 teaspoon fine sea salt¼ teaspoon black pepper


Gently combine all ingredients in a large bowl to make batter. Be sure to drain sweet potato and zucchini beforehand to omit excess water.

Liberally coat a large skillet with oil spray. Heat skillet over medium to medium-low heat. Spoon out very scant ¼-cup scoops (about 2 tablespoons’ worth) batter onto skillet and cook for about 3 minutes on each side. Mist tops between flips with oil spray and lightly sprinkle on extra salt if you prefer them a bit saltier after taste testing the first cooked latke. Gently flatten pancakes with spatula or back of spoon on each side as they cook. Be sure to spray skillet with oil spray to prevent pancakes from sticking between batches.

Serve with Greek yogurt, light sour cream or natural unsweetened applesauce.

*Nutrition information per pancake.*

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