Who doesn't like to indulge a little when it comes to having a Sunday Brunch? However, it can be hard to find some decadent that's also waist line friendly, luckily for you, we've found recipes that work wonders, and are all under 300 calories per serving!
1. Cheese Soufflés with Herb Salad (229 Calories Per Seving, Serves 4)
2 teaspoonsunsalted butter, softened
8 teaspoonsfinely grated Parmigiano-Reggiano cheese
2 1/2 tablespoonsall-purpose flour
1/8 teaspoonground red pepper
1/8 teaspoonfreshly grated nutmeg
1/8 teaspoonfreshly ground black pepper
1/2 cupplus 2 tablespoons 1% low-fat milk
2 tablespoonsdry white wine
1/4 teaspoonkosher salt
1/2 cup (340grams) cave-aged Gruyere cheese, shredded
2large egg yolks
4large egg whites
4 teaspoonsextra-virgin olive oil
4 teaspoonswhite balsamic vinegar
1/4 teaspoonkosher salt
1/4 teaspoonfreshly ground black pepper
4 cupsbaby arugula
4 cupsmixed herbs (such as Italian parsley, mint, dill, cilantro, tarragon, chives, and basil)
1. Preheat oven to 205°.
2. To prepare soufflés, coat each of 4 (1-cup) soufflé dishes evenly with 1/2 teaspoon butter. Sprinkle each soufflé dish with 2 teaspoons Parmigiano-Reggiano cheese, tilting to coat sides and bottom.
3. Combine flour and the next 3 ingredients (through black pepper) in a small saucepan over medium heat. Gradually add milk and white wine, stirring with a whisk until smooth. Cook for 4 minutes or until mixture is thick and bubbly, stirring constantly. Remove from heat. Add salt and Gruyère cheese; stir until cheese melts. Spoon the mixture into a large bowl, and let stand for 5 minutes. Stir in egg yolks.
4. Place egg whites in a large bowl; beat with a mixer at high speed until medium peaks form (do not overbeat). Gently stir one quarter of egg whites into yolk mixture; gently fold in the remaining egg whites. Gently spoon mixture into prepared dishes. Place dishes on a baking sheet, and place in 205° oven. Immediately reduce oven temperature to 190°. Bake soufflés at 190° for 17 minutes or until puffy and golden.
5. To prepare salad, combine olive oil, vinegar, salt, and black pepper in a large bowl, stirring well with a whisk. Add arugula and herbs; toss to coat. Serve with soufflés.
2. Cinnamon-Wheat Pancakes with Hot Boysenberry Compote (228 Calories Per Serving, Serves 4)
2 cups frozen boysenberries
1⁄3 cup apple juice
1 Tablespoon sugar
1 Tablespoon cornstarch
1 Teaspoon baking soda
1 1⁄2 cup buttermilk (NZ brand Tararua does a buttermilk product)
1 cup whole-wheat flour
1 Tablespoon cinnamon
2 egg whites
1 Teaspoon vanilla
3.Baked Egg Breakfast Casserole with Mushrooms, Spinach & Salsa (110 Calories Per Serving, Serves 6)
2 tsp olive oil, divided
340 grams baby mushrooms, sliced
4 cups (packed) fresh spinach, roughly chopped
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup salsa
5 egg whites
1/3 cup water
2 green onions, thinly sliced
Preheat the oven to 190 degrees. Coat a 7- by 11-inch ceramic or glass baking dish with cooking spray.
Heat 1 teaspoon olive oil in a large skillet set over medium heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms are tender.
Add the remaining 1 teaspoon olive oil and the spinach. Cook until the spinach is cooked down and bright green, 1 to 2 minutes. Season with the salt and pepper. Pour off any extra liquid from the mushrooms.
Spread the mushroom and spinach mixture evenly on the bottom of the prepared baking dish. Spoon the salsa over top.
In a large bowl, whisk together the eggs, egg whites and water. Pour the eggs over the mushroom mixture. Sprinkle the green onions over top.
Bake until the eggs are set and starting to turn light golden brown, about 25 minutes. Test the eggs by poking a small sharp knife into the middle of the eggs. It should come out clean (just a little wet).
Let the casserole sit for about 5 minutes, then cut into pieces and serve.
4. Breakfast Berry and Bread Pudding (148 Calories Per Serving, Serves 12)
1 cup whole grain oat flour
1/2 cup wholegrain barley flour
1/2 cup wholegrain brown rice flour
2 tablespoons ground chia seeds
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1 cup low-fat buttermilk**
1/2 cup water
2 teaspoons vanilla extract
1/3 cup honey
3 cups low-fat vanilla yogurt (may substitute fruit flavored, plain, unsweetened, or Greek yogurt)
3 cups ripe berries, firm, unblemished, & uncut (blueberries,raspberries,blackberries recommended)
1. You will need twelve 285ml, wide-mouth mason jars with lids.
2. MAKE MUFFINS IN JARS: In large mixing bowl, add oat, barley, & brown rice flours, chia seeds, baking powder, baking soda, cinnamon, and salt; whisk until well combined. In separate medium bowl, combine buttermilk, water, vanilla & honey; whisk to combine. Add wet ingredients to dry ingredients; stir just until moistened. Don't over mix; batter should be lumpy. Let batter rest at least 30 minutes before baking. Or, cover batter and refrigerate overnight and as long as 5 days.
3. To bake, preheat oven to 170 degrees. Add 1/4 cup muffin batter to individual ungreased wide-mouth mason jars. Place jars on a baking sheet. Bake for 21-24 minutes, until toothpick inserted in center comes out clean.* Move to wire rack and cool completely. (At this point, the cooled muffin jars can be covered and frozen for up to 1 month, if desired.)
4. ADD TOPPINGS: Spoon 1/4 cup yogurt on top of baked muffin in each jar. Top with enough berries to fill jar, approx. 1/4 cup. Cover and refrigerate overnight or as long as 3 days.
*MICROWAVE OPTION: Microwave 1 jar for 50-65 seconds (microwave times will vary). To microwave multiple jars at one time, increase cooking time 20-30 seconds for each additional jar.
**To make buttermilk substitute: Add 1 tablespoon vinegar with enough low-fat milk to total 1 cup. Let rest for 10 minutes before adding to batter.
5. Scrambled Egg Burritos (259 Calories Per Serving, Serves 2)
2 large eggs,
1 tablespoon low-fat milk
1 teaspoon chopped fresh coriander
1/8 teaspoon kosher salt
Dash of coarsely ground black pepper
1/2 teaspoon butter
4 tablespoons reduced-fat shredded cheese, divided
2(8-inch) extra light flour tortillas, heated
4 tablespoons chopped seeded tomato, divided
2 tablespoons bottled chunky salsa, divided
1. Whisk the first 5 ingredients (through pepper) in a medium bowl.
2. Coat a medium nonstick skillet with cooking spray, and melt butter over medium heat. Add the egg mixture, and stir with a heatproof rubber spatula to scramble.
3. Sprinkle 2 tablespoons cheese down the center of one tortilla; top with half of the scrambled egg, 2 tablespoons tomato, and 1 tablespoon chunky salsa.
4. Roll up burrito-style (fold bottom up and sides to center). Repeat with remaining ingredients.