4 Healthy & Cheap Brunch Recipes

Food Network star Melissa d'Arabian's second cookbook, Supermarket Healthy: Recipes and Know-How for Eating Well Without Spending a Lot, showcases nutritious meals made from ingredients that are easy to find in a typical neighborhood grocery store. We loved these four breakfast and brunch ideas — especially her clever, 96 calorie take on a cinnamon bun, which we'll be inhaling this weekend.
Kale Breakfast Salad
Serves 4

Preparation time: 20 Minutes
Cooking time: 10 Minutes

Salad for breakfast? Why not? Especially when it’s loaded with goodies like cheddar cheese, crispy bacon, and tart apples. Kale is hearty and incredibly good for you. To make it a little more tender, massage the greens with the acidic base of the dressing before adding the oil. Hard-boiled egg slices can stand in for fried eggs, especially if you’re going for a brunch-time chef’s salad look.

For the kale:
1/4 cup fresh lemon or orange juice
1 tbsp pure maple syrup
2 tsp balsamic vinegar
1/2 tsp kosher salt
1 bunch kale (preferably Lacinato/dinosaur), ribs removed, leaves stacked, and thinly sliced crosswise into ribbons

For the salad:
Olive oil mister or nonstick pan spray
3 slices turkey bacon
2 tbsp olive oil
1 tart apple (such as a Granny Smith), cored and cut into bite-size pieces
1/4 cup grated cheddar cheese
4 large eggs
1/2 tsp kosher salt
1/4 tsp ground black pepper

1. To dress the kale: Whisk the lemon juice, maple syrup, balsamic vinegar, and salt together in a large bowl. Add the kale ribbons and use your hands to massage the dressing into the kale. Set aside.

2. To prepare the salad: Mist a medium nonstick skillet with olive oil or nonstick pan spray and set it over medium-high heat. Add the bacon and cook until crispy on both sides, 5 to 6 minutes total. Transfer the bacon to a cutting board (don’t wash the skillet; you’ll use it for the eggs) and chop the slices into rough pieces.

3. Drizzle the olive oil over the kale and toss to combine. Add the apples and cheese and toss to combine. Divide among 4 plates and sprinkle each with the bacon.

4. Crack the eggs into the skillet used for the bacon and cook them over medium heat to your liking, either sunny-side up or over easy. Slide an egg over each salad, sprinkle with salt and pepper, and serve.

Per Serving: Calories 269 / Protein 13g / Dietary Fiber 2g / Sugars 10g / Total Fat 17g
Baked Eggs In Tomato Sauce
Serves 4 

Preparation time: 20 minutes
Cooking time: 45 minutes

Baking eggs in a tomato sauce simplifies the preparation of perfectly cooked eggs for a crowd. The eggs are nestled in an aromatic sauce that surrounds them and lets them cook gently to runny-yolk perfection. I like to serve this with a crusty baguette for dipping and scooping up the basil-infused sauce. 

Nonstick pan spray
1 tbsp olive oil
2 large garlic cloves, smashed
2 14-oz cans crushed tomatoes
Pinch of red pepper flakes
1/2 tsp kosher salt, plus extra for seasoning
1/2 tsp ground black pepper, plus extra for seasoning
8 large eggs
1/2 cup fresh basil leaves, finely chopped
1/2 cup shredded mozzarella cheese
Crusty loaf of bread (or gluten-free bread), sliced into 1/2-inch-thick pieces 

1. Preheat the oven to 425°F. Lightly coat a 2-quart baking dish with nonstick spray and set aside.

2. Heat the olive oil in a medium saucepan set over medium heat for 30 seconds. Add the smashed garlic and cook, stirring occasionally, until golden, about 3 to 4 minutes. Add the crushed tomatoes, red pepper flakes, salt, and pepper. Cover the pan and simmer, stirring occasionally, until the sauce begins to thicken, about 25 minutes. Pour the sauce into the prepared baking dish. 

3. Use the rounded part of a spoon to make a small well in the sauce. Break an egg into the well. Repeat, making more wells for the remaining eggs. Sprinkle the eggs with salt and pepper and bake until almost set, about 10 minutes. Remove the baking dish from the oven and sprinkle the basil and mozzarella over the top. 

4. Return the baking dish to the oven and bake until the cheese is melted and golden brown, about 4 minutes. Spoon into individual bowls and serve immediately with crusty bread. 

Per serving : Calories 402 / Protein 22g / Dietary Fiber 7g / Sugars 2g / Total Fat 18g
Cinnamon Popovers With Cream Cheese Glaze
Makes 12 popovers

Preparation Time: 20 Minutes
Cooking Time: 40 Minutes      

My girls love all things related to a cinnamon roll, from the swirling and soft cinnamon-speckled dough to the sticky-sweet icing that slicks the top. One morning, Charlotte was begging me for cinnamon rolls, but I didn’t have time to make them, so I decided to put the flavors of a cinnamon roll into my trusty quick popover recipe. It couldn’t have been easier. These buns satisfy that cinnamon bun itch for kids and adults.

2 large eggs
2 tbsp granulated sugar
1 cup 2% milk, warmed, plus 2 tablespoons
1 cup all-purpose flour
1 tsp ground cinnamon
1/2 tsp kosher salt
2 tbsp unsalted butter, melted
1/4 cup reduced-fat cream cheese (Neufchâtel), at room temperature
1/4 cup confectioners sugar

1. Place a 12-cup muffin tin on the middle rack in the oven and preheat the oven to 400°F.

2. Add the eggs and granulated sugar to a blender and mix on medium speed until light yellow. Add 1 cup warmed milk and blend. Add the flour, cinnamon, and salt. Blend until smooth.

3. Use a pastry brush to grease the hot muffin tin generously with the melted butter. Add any remaining butter to the batter and pulse to blend. Pour the batter into the muffin tin, filling the cups about three-quarters full. Bake until the popovers are golden, about 20 minutes. (Do NOT open the oven door!) Turn off the oven, keep the oven door closed, and continue to bake the popovers until golden brown, 10 to 15 minutes.

4. Meanwhile, in a small bowl, whisk the cream cheese with the confectioners’ sugar and the remaining 2 tablespoons milk until smooth. Remove the popovers from the oven. Use the tip of a paring knife to poke a tiny slit at the top of each popover (this will allow steam to escape, and will keep your popovers from getting soggy). Brush the popovers with the glaze and serve warm.

Per Serving (1 popover): Calories 96 / Protein 3g / Dietary Fiber 0g / Sugars 6g / Total Fat 3g
Raspberry-Banana Morning Boost Smoothie
Makes 2 smoothies

Cooking time: 40 seconds

Old-fashioned rolled oats and white beans add body and fiber to this blushing pink smoothie. It’s also delicious made with strawberries or blueberries.

1 1/4 cups unsweetened vanilla almond milk, soy milk, or dairy milk
1 peeled and frozen ripe banana, cut into pieces
1/4 cup old-fashioned rolled oats
1/4 cup peeled, seeded, and finely chopped cucumber
3 tbsp cooked white beans (homemade or canned and rinsed)
3/4 cup frozen or fresh raspberries
1 teaspoon vanilla extract
3/4 cup ice cubes

1. Add the almond milk to a blender and then add the remaining ingredients in this order: the banana, oats, cucumber, beans, raspberries, vanilla, and ice cubes.

2. Blend on high speed until smooth, 30 to 45 seconds. Divide between glasses and serve.

Per Serving: Calories 172 / Protein 5g / Dietary Fiber 7g / Sugars 14g / Total Fat 3g

Reprinted from Supermarket Healthy: Recipes and Know-How for Eating Well Without Spending a Lot. Copyright © 2014 by Melissa d’Arabian. Photographs © 2014 by Tina Rupp. Published by Clarkson Potter, an imprint of Random House LLC.

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