Brunch Vegetarian Meals Recipes (Most Popular)
Technically this is a crustless quiche, but the addition of flour makes for a delicious crusty bottom and sides.
This healthy veggie frittata features all of our favorite spring goodies! Serve it with crusty bread and fresh fruit salad for a filling meal.
Quick and easy healthy and clean pancakes that taste totally indulgent! Top with your favorite fruit, spreads, nuts or nut butters for extra carbs and fat!
This make-ahead breakfast is perfect for busy mornings or Sunday brunches. And it has half the calories and 1/3 the fat of the original.
Fluffy, golden pancakes studded with juicy strawberries are the perfect addition to a spring breakfast or brunch. We like them with a side of crispy bacon.
This meal is fast and fun, a great way to spice up a dull morning and bring a brunch favorite to the work week.
Make this quiche in the blender. No crust needed - makes its own crust while it bakes
We put a California spin on a classic Italian salad. It's the perfect light lunch or starter.
Growing up in the South, sausage gravy was a staple on our breakfast table, so I wanted to create a healthier version--with a secret ingredient.
Carrot cake and pancakes together? Now, that's a breakfast we can get behind! These flavorful carrot cake pancakes might taste indulgent, but they're low in both fat and calories. Top with low-fat cream cheese and a drizzle of maple syrup for an even more decadent morning meal.
Nestle eggs into a spicy tomato sauce and bake them for a light and easy supper. Serve over pasta or with crusty whole-wheat bread for dipping.
This easy, cheesy breakfast casserole will get you to sneak some veggies in first thing in the morning. Serve hot with a slice of whole-wheat toast.
This hearty, savory meal was inspired by leftover baked potatoes. The result is a quick breakfast loaded with protein.
A spicy way to drink your veggies! It's a bit like a virgin bloody mary. The color leaves much to be desired, but it's very satisfying otherwise! (This is an adaptation of an existing recipe, but with more veggies and less work.)
By nature of being vegan, this recipe is cholesterol free, though I suppose you could change that and use regular butter and milk instead if that's what you have on hand.
This is a plain recipe that will make a biscuit-like scone, but you can jazz them up with whatever you have around: cinnamon, blueberries, dark chocolate chips, etc.
I usually add about a cup of blueberries. (If you do this, add .125 cups of blueberries to your nutrition tracker for each serving)
These are large, very moist apple-cinnamon muffins perfect for a busy school day. You don't even have to tell the kids that there are beans in them - and you don't have to believe that they're low fat and protein filled, either!
