35+ Easy Sunday Low Sodium Breakfast Recipes to Kickstart Your Day

Sundays are the perfect day to slow down, relax, and enjoy a nourishing breakfast that sets the tone for a relaxing day ahead.

But for those watching their sodium intake, finding delicious and satisfying breakfast ideas that are both healthy and low in sodium can sometimes be a challenge.

Whether you’re trying to reduce sodium for health reasons or simply want to enjoy a cleaner, more balanced breakfast, we’ve got you covered!

In this blog article, we’ll share over 35 mouthwatering Sunday Low Sodium Breakfast Recipes that are perfect for kicking off your weekend mornings.

From savory veggie-packed scrambles to sweet, wholesome oatmeal bowls, these recipes are designed to be both heart-healthy and incredibly tasty, with minimal sodium.

Let’s dive into some deliciously simple and satisfying ideas that you can enjoy without the worry of excessive salt.

35+ Easy Sunday Low Sodium Breakfast Recipes to Kickstart Your Day

A low-sodium breakfast doesn’t have to mean sacrificing flavor or satisfaction.

With these 35+ Sunday low-sodium breakfast recipes, you’ll find a variety of options that not only help you cut down on sodium but also provide the essential nutrients and energy to start your day on the right foot.

Whether you prefer savory or sweet, quick and easy, or a little more indulgent, there’s a recipe here to suit your tastes.

So next time Sunday rolls around, try one of these recipes to enjoy a delicious, wholesome, and salt-free breakfast that will leave you feeling good all day long!

Herb and Veggie Egg White Frittata

This Herb and Veggie Egg White Frittata is a nutritious and flavorful breakfast option for those seeking a low-sodium start to their Sunday morning. Packed with fresh vegetables, aromatic herbs, and the richness of egg whites, this dish is light yet satisfying. It’s perfect for a family brunch or a meal-prep favorite for the week ahead.

Ingredients:

• 6 large egg whites
• 1 cup fresh spinach, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red bell peppers, diced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat.
3. Sauté red bell peppers for 2 minutes, then add spinach and tomatoes. Cook for an additional 3 minutes.
4. In a bowl, whisk egg whites with black pepper and garlic powder.
5. Pour the egg mixture over the vegetables in the skillet. Sprinkle parsley on top.
6. Cook on the stovetop for 2 minutes, then transfer to the oven.
7. Bake for 12-15 minutes or until the eggs are set and slightly golden.
8. Let it cool for a few minutes before slicing and serving.

This Herb and Veggie Egg White Frittata is proof that you don’t need salt for a delicious breakfast. The natural flavors of the vegetables and herbs combine beautifully with the fluffy egg whites, creating a wholesome and nourishing dish. Pair it with fresh fruit or whole-grain toast for a complete and heart-healthy meal.

Low-Sodium Sweet Potato Breakfast Hash

Start your Sunday with this Low-Sodium Sweet Potato Breakfast Hash, a vibrant and hearty dish bursting with natural flavors. Sweet potatoes serve as a nutrient-packed base, while the addition of fresh vegetables and seasonings make this hash a standout. It’s a versatile recipe that can be tailored to your preferences while remaining low in sodium.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1/2 cup zucchini, diced
• 1/2 cup yellow onion, finely chopped
• 1/2 cup mushrooms, sliced
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon cumin
• Fresh parsley for garnish

Instructions:

1. Preheat a large skillet over medium heat and add olive oil.
2. Add sweet potatoes and cook for 8-10 minutes, stirring occasionally, until they begin to soften.
3. Stir in onions, zucchini, and mushrooms. Cook for another 5-7 minutes or until all vegetables are tender.
4. Season with smoked paprika, black pepper, and cumin. Mix well to coat the vegetables evenly.
5. Garnish with freshly chopped parsley before serving.

This Low-Sodium Sweet Potato Breakfast Hash is a delightful combination of textures and flavors that will make your Sunday morning special. The natural sweetness of the potatoes balances beautifully with the earthy vegetables and subtle spices. Serve it on its own or with a poached egg on top for a satisfying and low-sodium breakfast treat.

Low-Sodium Blueberry Oatmeal Pancakes

For a sweet and satisfying Sunday breakfast, try these Low-Sodium Blueberry Oatmeal Pancakes. Made with whole-grain oats and fresh blueberries, these pancakes are not only delicious but also heart-healthy. They’re fluffy, naturally sweet, and perfect for a leisurely morning meal.

Ingredients:

• 1 cup rolled oats
• 1/2 cup whole wheat flour
• 1 teaspoon baking powder (low-sodium option if available)
• 1/4 teaspoon cinnamon
• 1 cup unsweetened almond milk
• 1 large egg
• 1 tablespoon honey (optional)
• 1/2 cup fresh blueberries
• Olive oil spray for cooking

Instructions:

1. Blend rolled oats in a food processor until finely ground.
2. In a bowl, mix ground oats, whole wheat flour, baking powder, and cinnamon.
3. In a separate bowl, whisk together almond milk, egg, and honey (if using).
4. Gradually mix the wet ingredients into the dry ingredients. Fold in the blueberries.
5. Heat a non-stick skillet over medium heat and spray lightly with olive oil.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden.
7. Repeat until all batter is used. Serve warm with fresh fruit or a drizzle of maple syrup.

Low-Sodium Blueberry Oatmeal Pancakes are a fantastic way to indulge in a guilt-free and flavorful Sunday breakfast. They’re loaded with fiber and antioxidants, thanks to the oats and blueberries. Whether you top them with a dollop of yogurt or enjoy them plain, these pancakes are sure to brighten your day.

Spinach and Avocado Toast with Poached Eggs

This Spinach and Avocado Toast with Poached Eggs is a nutrient-rich, low-sodium breakfast option that’s both delicious and elegant. Fresh spinach and creamy avocado pair perfectly with a poached egg for a protein-packed start to your Sunday. It’s an easy-to-make recipe that feels like a gourmet treat at home.

Ingredients:

• 2 slices of whole-grain bread
• 1 medium avocado, mashed
• 1 cup fresh spinach
• 2 large eggs
• 1 teaspoon olive oil
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1 tablespoon lemon juice

Instructions:

1. Toast the whole-grain bread slices until golden.
2. Heat olive oil in a skillet over medium heat. Sauté the spinach until wilted and tender.
3. Mash the avocado and mix with lemon juice and black pepper. Spread evenly over the toasted bread.
4. Add the sautéed spinach on top of the avocado.
5. Poach the eggs by gently cooking them in simmering water for about 3-4 minutes until the whites are set.
6. Place one poached egg on each toast slice and sprinkle with paprika for added flavor. Serve immediately.

This Spinach and Avocado Toast with Poached Eggs offers a creamy, flavorful combination that will make your Sunday morning feel special. With fresh, wholesome ingredients and no need for added salt, this dish is as satisfying as it is nutritious. Enjoy it with a cup of coffee or tea for a balanced, low-sodium breakfast.

Banana Chia Pudding Parfait

For a refreshing and light low-sodium breakfast, this Banana Chia Pudding Parfait is an excellent choice. Combining the creaminess of chia pudding with layers of fresh fruit and granola, it’s a visually stunning and nutrient-dense option. This make-ahead recipe is ideal for lazy Sunday mornings when you want something ready to grab and enjoy.

Ingredients:

• 3 tablespoons chia seeds
• 1 cup unsweetened almond milk
• 1 medium banana, sliced
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/2 cup fresh berries (blueberries, raspberries, or strawberries)
• 1/4 cup low-sodium granola

Instructions:

1. In a bowl, mix chia seeds, almond milk, vanilla extract, and cinnamon. Stir well to combine.
2. Cover and refrigerate overnight or for at least 4 hours until the mixture thickens into a pudding-like consistency.
3. To assemble, layer chia pudding, banana slices, and fresh berries in a glass or bowl.
4. Top with granola for added crunch and garnish with a few extra fruit slices.

This Banana Chia Pudding Parfait is the perfect combination of sweet and creamy textures, with no need for added sugar or salt. The chia seeds provide omega-3 fatty acids, while the fruit and granola offer natural sweetness and crunch. It’s a versatile, customizable recipe that makes Sundays feel effortlessly healthy.

Zucchini and Cornmeal Breakfast Muffins

These Zucchini and Cornmeal Breakfast Muffins are savory, satisfying, and entirely low in sodium. With the natural sweetness of zucchini and the hearty texture of cornmeal, they’re a perfect grab-and-go breakfast for Sundays. Bake a batch and enjoy them fresh out of the oven or as leftovers during the week.

Ingredients:

• 1 cup grated zucchini (squeezed to remove excess moisture)
• 1 cup cornmeal
• 1/2 cup whole wheat flour
• 1/4 cup unsweetened applesauce
• 1/2 cup unsweetened almond milk
• 1 large egg
• 1 teaspoon baking powder (low-sodium option if available)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper

Instructions:

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
2. In a bowl, whisk together cornmeal, whole wheat flour, baking powder, garlic powder, and black pepper.
3. In another bowl, mix almond milk, applesauce, and egg. Stir the wet ingredients into the dry ingredients.
4. Fold in the grated zucchini until just combined.
5. Divide the batter evenly into the muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Let the muffins cool for a few minutes before serving.

These Zucchini and Cornmeal Breakfast Muffins are a delightful way to enjoy a savory, low-sodium breakfast. Their moist texture and mild flavor make them a hit with the whole family. Pair with a side of fresh fruit or yogurt for a well-rounded Sunday breakfast.

Low-Sodium Veggie Breakfast Burrito

This Low-Sodium Veggie Breakfast Burrito is a hearty and wholesome way to start your Sunday morning. Loaded with fresh vegetables, scrambled eggs, and a touch of flavorful spices, this burrito is a filling, low-sodium option that doesn’t compromise on taste. Perfect for a family breakfast or as a grab-and-go meal.

Ingredients:

• 4 whole-grain tortillas
• 4 large eggs
• 1/2 cup red bell peppers, diced
• 1/2 cup zucchini, diced
• 1/4 cup onions, finely chopped
• 1/2 cup black beans, rinsed and drained
• 1 tablespoon olive oil
• 1/4 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onions, red bell peppers, and zucchini for 5-7 minutes or until tender.
2. Add black beans, cumin, smoked paprika, and black pepper. Stir well and cook for another 2 minutes. Remove the mixture from the skillet and set aside.
3. In the same skillet, scramble the eggs until fully cooked.
4. Warm the tortillas in a separate pan or microwave.
5. Assemble the burritos by layering the veggie mixture and scrambled eggs onto each tortilla. Sprinkle with fresh cilantro.
6. Roll the tortillas tightly into burritos and serve immediately.

The Low-Sodium Veggie Breakfast Burrito is packed with protein and fiber, making it a nourishing way to kick off your Sunday. The combination of fresh vegetables and spices ensures every bite is full of flavor. Serve with a side of fresh fruit or a dollop of low-sodium salsa for an extra burst of taste.

Greek Yogurt and Berry Smoothie Bowl

For a light and refreshing Sunday breakfast, the Greek Yogurt and Berry Smoothie Bowl is a delightful option. This creamy, fruity bowl is loaded with antioxidants, protein, and natural sweetness, all without adding sodium. Customize it with your favorite toppings for a breakfast that’s as beautiful as it is nutritious.

Ingredients:

• 1 cup unsweetened Greek yogurt
• 1/2 cup frozen mixed berries (blueberries, strawberries, raspberries)
• 1/4 cup unsweetened almond milk
• 1 medium banana
• 1 tablespoon chia seeds
• 1/4 cup low-sodium granola
• Fresh berries and sliced almonds for topping

Instructions:

1. Blend the Greek yogurt, frozen berries, banana, almond milk, and chia seeds in a blender until smooth and creamy.
2. Pour the mixture into a bowl.
3. Top with low-sodium granola, fresh berries, and sliced almonds.
4. Serve immediately and enjoy with a spoon.

This Greek Yogurt and Berry Smoothie Bowl is the perfect combination of creamy and crunchy textures. Packed with vitamins and protein, it’s a great way to energize your Sunday morning. Enjoy it as is or get creative with additional toppings like shredded coconut or sunflower seeds for a personalized touch.

Sweet Potato and Apple Breakfast Bake

This Sweet Potato and Apple Breakfast Bake is a warm and comforting dish that’s perfect for a relaxed Sunday morning. Combining the natural sweetness of roasted sweet potatoes and apples with a hint of cinnamon, this bake is a flavorful and low-sodium treat for the whole family.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 medium apples, cored and cubed
• 1 tablespoon olive oil
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon black pepper
• 2 tablespoons chopped pecans (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper.
2. Toss the sweet potato and apple cubes with olive oil, cinnamon, nutmeg, and black pepper in a large bowl.
3. Spread the mixture evenly in the baking dish.
4. Roast for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and slightly caramelized.
5. Sprinkle with chopped pecans for added crunch if desired. Serve warm.

This Sweet Potato and Apple Breakfast Bake is a comforting and wholesome dish that feels like a warm hug on a Sunday morning. With its naturally sweet and spiced flavors, it’s perfect for pairing with a cup of tea or coffee. Make it ahead of time for a stress-free breakfast that everyone will love.

Tomato Basil Frittata

This Tomato Basil Frittata is a light and flavorful low-sodium breakfast that’s perfect for Sunday brunch. With fresh tomatoes, aromatic basil, and protein-packed eggs, this dish is as satisfying as it is simple to prepare. It’s a versatile recipe that pairs beautifully with a fresh salad or whole-grain toast.

Ingredients:

• 6 large eggs
• 1/4 cup unsweetened almond milk
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chopped
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, whisk together the eggs, almond milk, and black pepper until fully combined.
3. Heat olive oil in an oven-safe skillet over medium heat. Add the cherry tomatoes and cook for 3-4 minutes, until slightly softened.
4. Pour the egg mixture over the tomatoes and sprinkle the basil evenly on top.
5. Cook on the stovetop for 2-3 minutes until the edges begin to set.
6. Transfer the skillet to the oven and bake for 10-12 minutes, or until the frittata is fully set and slightly golden.
7. Let cool for a few minutes before slicing and serving.

This Tomato Basil Frittata is a fresh and savory dish that’s easy to make and packed with natural flavors. Its vibrant colors and light texture make it a standout choice for a low-sodium Sunday breakfast. Enjoy it warm or at room temperature for a delightful and balanced start to your day.

Low-Sodium Oatmeal with Apple and Walnuts

This comforting Low-Sodium Oatmeal with Apple and Walnuts is an ideal way to kick off a relaxed Sunday morning. The warm, hearty oats pair beautifully with the natural sweetness of apples and the crunch of walnuts. A sprinkle of cinnamon ties the flavors together, creating a nutritious and satisfying breakfast.

Ingredients:

• 1 cup old-fashioned oats
• 2 cups water or unsweetened almond milk
• 1 medium apple, diced
• 1/4 teaspoon cinnamon
• 1/4 cup chopped walnuts
• 1 tablespoon maple syrup (optional)

Instructions:

1. In a medium saucepan, bring water or almond milk to a gentle boil.
2. Add the oats and diced apple. Reduce the heat and simmer for 5-7 minutes, stirring occasionally.
3. Stir in cinnamon and cook for an additional 1-2 minutes until the oats are creamy and tender.
4. Remove from heat and divide the oatmeal into bowls.
5. Top with chopped walnuts and drizzle with maple syrup if desired. Serve warm.

This Low-Sodium Oatmeal with Apple and Walnuts is a simple yet nourishing breakfast that delivers comfort in every bite. With its wholesome ingredients and heart-healthy benefits, it’s a fantastic way to fuel your Sunday and keep you energized throughout the day.

Bell Pepper Egg-in-a-Hole

The Bell Pepper Egg-in-a-Hole is a colorful and creative twist on the classic breakfast dish. Using bell pepper rings as edible molds, this recipe combines fresh vegetables with protein-rich eggs for a delightful low-sodium breakfast. It’s a quick and easy option for busy or leisurely Sunday mornings.

Ingredients:

• 2 large bell peppers (any color), sliced into thick rings
• 4 large eggs
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a non-stick skillet over medium heat.
2. Place the bell pepper rings in the skillet and let them cook for 1 minute.
3. Crack one egg into each bell pepper ring, making sure the yolk stays intact.
4. Season with black pepper and paprika. Cover the skillet and cook for 3-4 minutes until the egg whites are set but the yolks are still runny (or longer for firm yolks).
5. Gently transfer the bell pepper egg rings to a plate and garnish with fresh parsley. Serve immediately.

The Bell Pepper Egg-in-a-Hole is a fun and flavorful way to incorporate more vegetables into your morning meal. It’s a visually appealing and satisfying breakfast that requires minimal effort but delivers maximum flavor. Pair with a slice of whole-grain toast or fresh fruit for a balanced Sunday feast.

Low-Sodium Banana Pancakes

For a sweet and satisfying breakfast, these Low-Sodium Banana Pancakes are a perfect choice. Made with ripe bananas for natural sweetness and whole-grain flour for a nutritious boost, these pancakes are fluffy, hearty, and totally sodium-free. Top them with fresh berries or a drizzle of maple syrup for an extra touch of indulgence, without the added salt.

Ingredients:

• 1 cup whole-grain flour
• 1 ripe banana, mashed
• 1 large egg
• 3/4 cup unsweetened almond milk
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• Fresh berries and maple syrup for topping

Instructions:

1. In a bowl, whisk together the whole-grain flour, baking powder, cinnamon, and vanilla extract.
2. In another bowl, mash the banana until smooth. Add the egg, almond milk, and whisk until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a non-stick skillet or griddle over medium heat and lightly coat with cooking spray.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, until golden brown and cooked through.
6. Serve with fresh berries and a drizzle of maple syrup.

These Low-Sodium Banana Pancakes are a naturally sweet, fluffy breakfast option that the whole family will love. The addition of banana adds a touch of sweetness, while the whole-grain flour ensures a more filling meal. Top with your favorite fresh fruits or a little honey for an extra treat. These pancakes are sure to be a hit on a relaxing Sunday morning.

Avocado and Tomato Toast with Poached Egg

This Avocado and Tomato Toast with Poached Egg is a light yet filling breakfast that’s perfect for a Sunday morning. The creamy avocado, fresh tomato slices, and poached egg on whole-grain toast provide a satisfying balance of healthy fats, protein, and fiber, all while being low in sodium. A sprinkle of black pepper and herbs completes this delicious dish.

Ingredients:

• 2 slices whole-grain bread
• 1 ripe avocado
• 1 medium tomato, sliced
• 2 large eggs
• 1 tablespoon apple cider vinegar (for poaching eggs)
• Black pepper to taste
• Fresh parsley or basil for garnish

Instructions:

1. Toast the whole-grain bread slices to your liking.
2. In a small pot, bring water to a simmer. Add apple cider vinegar to the water.
3. Crack the eggs into separate bowls, then gently slide each egg into the simmering water. Poach for 3-4 minutes, until the whites are set but the yolks remain soft.
4. While the eggs are poaching, mash the avocado in a small bowl and spread it evenly on the toasted bread.
5. Layer the sliced tomato over the avocado and season with black pepper.
6. Once the eggs are poached, carefully place one egg on top of each slice of toast. Garnish with fresh parsley or basil and serve immediately.

This Avocado and Tomato Toast with Poached Egg is a nutritious, low-sodium breakfast that’s packed with healthy fats and protein. It’s a simple yet satisfying dish that’s perfect for lazy Sunday mornings or as a light brunch option. The creamy avocado pairs beautifully with the soft poached egg, and the tomatoes add a burst of freshness to each bite.

Quinoa and Veggie Scramble

This Quinoa and Veggie Scramble is a hearty, plant-based breakfast option that’s perfect for those looking to reduce sodium intake while still enjoying a filling and flavorful meal. Packed with quinoa, vegetables, and scrambled eggs, this dish is rich in protein, fiber, and essential vitamins. It’s an excellent way to start your day with a nutritious, low-sodium meal.

Ingredients:

• 1 cup cooked quinoa
• 4 large eggs
• 1/2 cup spinach, chopped
• 1/4 cup red bell pepper, diced
• 1/4 cup onion, finely chopped
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• 1/4 teaspoon turmeric (optional)
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a non-stick skillet over medium heat. Add the onions and bell peppers and sauté for 4-5 minutes, until softened.
2. Add the spinach and cook for another 2 minutes, until wilted.
3. Stir in the cooked quinoa and mix well with the vegetables.
4. In a bowl, whisk the eggs with black pepper and turmeric, if using. Pour the egg mixture into the skillet and cook, stirring occasionally, until the eggs are fully scrambled and cooked through.
5. Garnish with fresh cilantro and serve immediately.

The Quinoa and Veggie Scramble is a satisfying and nutrient-packed breakfast that’s both filling and low in sodium. The quinoa adds a hearty texture, while the eggs provide the necessary protein to fuel your day. This dish is a great way to incorporate more vegetables into your breakfast routine, and it can easily be customized with your favorite veggies or herbs. Perfect for a wholesome Sunday start!

Note: More recipes are coming soon!