35+ Delicious Sunday Low Sodium Breakfast Recipes for a Healthy Morning

Finding the perfect breakfast that’s both delicious and healthy can be challenging, especially when trying to keep your sodium intake in check.

Whether you’re looking for savory or sweet options, a low-sodium breakfast can still be flavorful and satisfying. Sunday mornings are the ideal time to slow down and enjoy a leisurely, wholesome breakfast.

With these 35+ Sunday Low Sodium Breakfast Recipes, you can start your weekend with nutritious meals that won’t compromise on taste.

From hearty veggie-packed scrambles to refreshing fruit bowls, these recipes are designed to offer a variety of flavors that everyone can enjoy—without the added salt.

Ready to discover your new favorite low-sodium breakfast? Let’s dive into these easy-to-make, wholesome options!

35+ Delicious Sunday Low Sodium Breakfast Recipes for a Healthy Morning

Eating a low-sodium diet doesn’t mean sacrificing flavor or enjoyment at breakfast.

With these 35+ Sunday low sodium breakfast recipes, you have a wide variety of options to choose from, whether you’re craving something savory or sweet.

These meals are designed to nourish your body and taste buds while helping you stay on track with your health goals.

So, why not make your next Sunday morning meal a delightful, low-sodium experience that’s both satisfying and heart-healthy?

With these recipes, you’ll find that reducing sodium can be just as delicious as it is beneficial!

Veggie-Packed Egg White Scramble

Kickstart your Sunday morning with a light, nutritious, and flavorful Veggie-Packed Egg White Scramble. This dish balances vibrant vegetables with fluffy egg whites, offering a low-sodium alternative to traditional scrambled eggs. Packed with protein and fiber, it’s a wholesome way to fuel your day. Plus, it’s easy to customize with your favorite vegetables and herbs for an extra personal touch.

Ingredients

• 1 cup fresh spinach, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup diced bell peppers (red, yellow, or green)
• 1/4 cup diced onions
• 1/2 cup egg whites (about 4 large eggs)
• 1/2 tsp black pepper
• 1/4 tsp garlic powder
• 1 tbsp olive oil or avocado oil
• Fresh parsley or chives for garnish (optional)

Instructions

1. Heat the oil in a non-stick skillet over medium heat.
2. Add the onions and bell peppers, sautéing for 2-3 minutes until they soften.
3. Stir in the cherry tomatoes and spinach, cooking until the spinach wilts.
4. Lower the heat slightly and pour in the egg whites.
5. Season with black pepper and garlic powder. Gently stir the mixture until the egg whites are fully cooked but still tender.
6. Serve immediately, garnished with fresh parsley or chives if desired.

This Veggie-Packed Egg White Scramble is a versatile, heart-healthy breakfast option perfect for low-sodium diets. It’s loaded with essential nutrients while remaining light on salt, making it a guilt-free indulgence. Pair it with a slice of whole-grain toast or some fruit for a complete meal that satisfies and energizes.

Low-Sodium Sweet Potato Breakfast Hash

Transform your Sunday morning routine with this hearty Low-Sodium Sweet Potato Breakfast Hash. Featuring sweet potatoes, seasonal veggies, and a touch of spice, this recipe is a comforting and filling option. It’s naturally low in sodium but rich in flavors and textures that bring joy to every bite.

Ingredients

• 1 large sweet potato, peeled and diced into small cubes
• 1/2 cup diced zucchini or yellow squash
• 1/4 cup diced onions
• 1/4 cup diced red bell pepper
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• 1/4 tsp black pepper
• 1 egg (optional, for topping)

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add the sweet potato cubes and cook for 5-7 minutes, stirring occasionally, until they start to soften.
3. Stir in the onions, bell peppers, and zucchini. Season with smoked paprika, cumin, and black pepper.
4. Cover and cook for another 5-7 minutes, or until the sweet potatoes are tender and slightly crispy on the edges.
5. If desired, fry an egg in a separate pan and place it on top of the hash before serving.

With its bold flavors and satisfying ingredients, the Low-Sodium Sweet Potato Breakfast Hash is a delightful way to start your day. It’s a great way to enjoy a filling, savory breakfast without compromising on health. This dish pairs beautifully with fresh fruit or a light side salad for a balanced Sunday brunch.

Oatmeal with Fresh Berries and Almond Butter

Start your Sunday on a sweet and nourishing note with this Oatmeal with Fresh Berries and Almond Butter recipe. This dish combines hearty oats, juicy berries, and creamy almond butter for a breakfast that is not only low in sodium but also rich in antioxidants and healthy fats. It’s quick to prepare and perfect for cozy mornings.

Ingredients

• 1/2 cup old-fashioned oats
• 1 cup unsweetened almond milk or water
• 1/4 cup fresh mixed berries (blueberries, raspberries, or strawberries)
• 1 tbsp unsweetened almond butter
• 1/2 tsp cinnamon
• 1 tsp honey or maple syrup (optional)

Instructions

1. In a small saucepan, bring the almond milk or water to a boil.
2. Stir in the oats and reduce the heat to low. Simmer for 5-7 minutes, stirring occasionally, until the oats are creamy.
3. Remove from heat and mix in the cinnamon.
4. Transfer the oatmeal to a bowl and top with fresh berries, almond butter, and a drizzle of honey or maple syrup, if desired.

This Oatmeal with Fresh Berries and Almond Butter is a comforting and healthful way to begin your Sunday. The combination of warm oats and fresh toppings offers a satisfying and nutrient-rich breakfast. Whether enjoyed as-is or paired with a cup of tea, this dish makes a simple yet indulgent morning treat.

Avocado and Tomato Whole Wheat Toast

For a simple yet satisfying breakfast, try this Avocado and Tomato Whole Wheat Toast. Packed with healthy fats from the avocado and plenty of vitamins from the tomatoes, this dish is a light but filling low-sodium option. It’s perfect for busy mornings or leisurely Sunday brunches, offering a perfect balance of flavor and nutrition.

Ingredients

• 1 slice whole wheat bread
• 1/2 ripe avocado, mashed
• 1/2 tomato, sliced
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• A pinch of red pepper flakes (optional)
• Fresh basil for garnish (optional)

Instructions

1. Toast the slice of whole wheat bread to your preferred crispness.
2. While the bread is toasting, mash the avocado in a bowl.
3. Spread the mashed avocado evenly onto the toasted bread.
4. Arrange the sliced tomatoes on top of the avocado.
5. Season with black pepper, garlic powder, and red pepper flakes, if desired.
6. Garnish with fresh basil leaves and serve immediately.

This Avocado and Tomato Whole Wheat Toast is a delightful and heart-healthy breakfast option, full of wholesome ingredients that will keep you energized throughout the day. It’s low in sodium, but the combination of creamy avocado, fresh tomatoes, and hearty whole wheat bread makes every bite a flavorful experience. Pair it with a smoothie for a refreshing start to your Sunday.

Greek Yogurt Parfait with Granola and Nuts

Indulge in the creamy, tangy goodness of Greek Yogurt Parfait with Granola and Nuts this Sunday. This breakfast is not only low in sodium but also offers a burst of protein and healthy fats. With layers of rich Greek yogurt, crunchy granola, and nutrient-packed nuts, this parfait is both a treat for the taste buds and a nourishing start to your day.

Ingredients

• 1/2 cup plain Greek yogurt (low-fat or full-fat)
• 1/4 cup granola (low-sodium, preferably homemade)
• 2 tbsp mixed nuts (almonds, walnuts, or pecans), chopped
• 1 tbsp honey or agave syrup
• 1/4 cup fresh berries (optional)

Instructions

1. In a small bowl or jar, layer the Greek yogurt at the bottom.
2. Add a layer of granola and top with chopped nuts.
3. Drizzle honey or agave syrup over the top, followed by fresh berries if desired.
4. Repeat the layers until you’ve used up all the ingredients, ending with a layer of granola and nuts on top.
5. Serve immediately or refrigerate for later enjoyment.

This Greek Yogurt Parfait with Granola and Nuts is a deliciously satisfying breakfast, offering a great balance of protein, fiber, and healthy fats. It’s a perfect low-sodium option to kick-start your Sunday, and the crunchy textures from the granola and nuts pair wonderfully with the creamy yogurt. It’s versatile, too—feel free to mix in other fruits or seeds for extra flavor and nutrients.

Zucchini Noodles with Poached Egg

For something a little different, try Zucchini Noodles with Poached Egg for breakfast. This low-sodium, low-carb dish is a great alternative to heavier breakfast options, offering a refreshing and healthy meal. The zucchini noodles are light and flavorful, while the poached egg adds richness and protein, making it a perfectly balanced start to your day.

Ingredients

• 1 medium zucchini, spiralized into noodles
• 1 egg (for poaching)
• 1 tbsp olive oil
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp fresh parsley, chopped (optional)
• 1/2 tbsp nutritional yeast or grated Parmesan (optional for extra flavor)

Instructions

1. Heat olive oil in a skillet over medium heat.
2. Add the spiralized zucchini noodles and sauté for 3-5 minutes until they are tender but still slightly firm.
3. Meanwhile, bring a small pot of water to a gentle simmer and poach the egg to your preferred doneness (about 3-4 minutes for a soft poached egg).
4. Season the zucchini noodles with black pepper and red pepper flakes.
5. Once the egg is ready, place it on top of the zucchini noodles and sprinkle with fresh parsley and nutritional yeast or Parmesan.
6. Serve immediately and enjoy!

This Zucchini Noodles with Poached Egg dish is light yet satisfying, making it an excellent choice for those looking to eat healthily without compromising on flavor. The combination of the tender zucchini noodles and the richness of the poached egg creates a satisfying, savory breakfast. It’s a great way to incorporate more vegetables into your morning routine while keeping sodium levels low. Pair it with a light smoothie for a refreshing, low-sodium breakfast experience.

Chia Pudding with Coconut and Mango

This Chia Pudding with Coconut and Mango is a tropical, refreshing, and low-sodium breakfast that’s both nutrient-dense and satisfying. The chia seeds absorb the liquid and form a thick, creamy texture, while coconut milk adds a rich flavor. Topped with fresh mango, this dish offers a burst of sweetness and vitamins, making it an ideal start to your Sunday.

Ingredients

• 3 tbsp chia seeds
• 1 cup unsweetened coconut milk
• 1 tsp vanilla extract
• 1/4 tsp cinnamon
• 1/2 cup fresh mango, diced
• 1 tbsp unsweetened shredded coconut
• A drizzle of honey or maple syrup (optional)

Instructions

1. In a bowl or jar, combine the chia seeds, coconut milk, vanilla extract, and cinnamon.
2. Stir well to ensure the chia seeds are evenly distributed.
3. Cover and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
4. Once the pudding has set, top with fresh mango and a sprinkle of shredded coconut.
5. Drizzle with honey or maple syrup if desired.

This Chia Pudding with Coconut and Mango is an excellent option for a healthy, low-sodium breakfast that is both satisfying and indulgent. The chia pudding is creamy and rich, while the fresh mango adds a sweet, juicy contrast. It’s also highly customizable, allowing you to switch up the toppings or use different fruits depending on the season. This dish can easily be prepared the night before for a hassle-free, nutrient-packed morning meal.

Spinach and Mushroom Frittata

The Spinach and Mushroom Frittata is a flavorful and low-sodium breakfast that’s high in protein and rich in vitamins. This versatile dish uses eggs as a base and is packed with nutrient-rich spinach and earthy mushrooms. It’s perfect for a leisurely Sunday brunch or an easy meal to prepare in advance and enjoy throughout the week.

Ingredients

• 6 large eggs (or egg whites for a lower-fat option)
• 1 cup fresh spinach, chopped
• 1/2 cup mushrooms, sliced
• 1/4 cup red onion, finely chopped
• 1/4 tsp black pepper
• 1 tbsp olive oil
• Fresh parsley for garnish (optional)

Instructions

1. Preheat your oven to 350°F (175°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Add the onions and mushrooms, and sauté for 5-7 minutes until the vegetables are softened.
3. Stir in the spinach and cook for an additional 2-3 minutes until wilted.
4. In a bowl, whisk the eggs and black pepper together.
5. Pour the egg mixture over the vegetables in the skillet. Stir gently to combine.
6. Cook on the stovetop for 2-3 minutes until the edges start to set, then transfer the skillet to the preheated oven.
7. Bake for 10-15 minutes, or until the eggs are fully set and lightly golden on top.
8. Garnish with fresh parsley before serving.

This Spinach and Mushroom Frittata is a protein-packed, savory breakfast that will leave you feeling full and satisfied without the need for added salt. The combination of eggs, spinach, and mushrooms provides essential nutrients like iron, fiber, and antioxidants. This dish is also incredibly versatile—swap out the vegetables for whatever you have on hand to create your own personalized low-sodium frittata. It’s perfect for meal prepping or serving as a cozy weekend breakfast.

Banana and Almond Butter Smoothie

A Banana and Almond Butter Smoothie is a creamy and filling breakfast option that’s perfect for those looking for a low-sodium, nutrient-dense start to the day. This smoothie combines the natural sweetness of ripe bananas with the richness of almond butter, creating a satisfying and energy-boosting drink. It’s perfect for those mornings when you need something quick but nourishing.

Ingredients

• 1 ripe banana
• 1 tbsp almond butter (unsweetened)
• 1/2 cup unsweetened almond milk
• 1/4 tsp cinnamon
• 1/2 tsp vanilla extract
• Ice cubes (optional)

Instructions

1. Place the banana, almond butter, almond milk, cinnamon, and vanilla extract in a blender.
2. Blend until smooth and creamy.
3. Add ice cubes if you prefer a colder or thicker texture, then blend again.
4. Pour into a glass and enjoy immediately.

The Banana and Almond Butter Smoothie is a perfect low-sodium breakfast option that combines healthy fats, protein, and fiber. The banana provides natural sweetness and potassium, while almond butter adds richness and heart-healthy fats. This smoothie is quick to make, portable, and can easily be customized by adding other ingredients like chia seeds, flaxseed, or a handful of spinach for extra nutrition. It’s an excellent choice for a refreshing and filling breakfast or snack.

Sweet Potato and Black Bean Breakfast Tacos

Sweet Potato and Black Bean Breakfast Tacos are a flavorful and nutritious low-sodium option for a hearty start to your Sunday. With the natural sweetness of roasted sweet potatoes and the savory richness of black beans, these tacos provide a perfect balance of complex carbs, protein, and fiber. This dish is easy to assemble and can be customized with your favorite toppings for added flavor.

Ingredients

• 1 medium sweet potato, peeled and cubed
• 1/2 cup canned black beans, drained and rinsed
• 2 small corn tortillas
• 1/4 tsp cumin
• 1/4 tsp smoked paprika
• 1 tbsp olive oil
• Fresh cilantro for garnish (optional)
• Squeeze of lime juice (optional)
• Salsa or avocado for topping (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed sweet potato with olive oil, cumin, and smoked paprika. Spread evenly on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
3. While the sweet potatoes roast, heat the black beans in a small pan over low heat for 5-7 minutes.
4. Warm the corn tortillas in a dry skillet over medium heat for about 1 minute on each side.
5. Once the sweet potatoes are done, assemble the tacos by adding the roasted sweet potatoes and black beans to each tortilla.
6. Garnish with fresh cilantro, a squeeze of lime juice, and any other desired toppings such as salsa or avocado.
7. Serve immediately and enjoy.

These Sweet Potato and Black Bean Breakfast Tacos are an excellent low-sodium breakfast option that’s rich in flavor and full of nutrients. The combination of roasted sweet potatoes, black beans, and warm tortillas creates a comforting, satisfying meal that’s sure to keep you full for hours. It’s a great way to enjoy a savory breakfast while keeping things healthy and sodium-free. Perfect for meal prep, these tacos can be enjoyed throughout the week with minimal effort.

Apple Cinnamon Oatmeal

This Apple Cinnamon Oatmeal is a comforting and wholesome low-sodium breakfast perfect for chilly mornings. The oats provide complex carbohydrates and fiber, while the apples add natural sweetness and extra vitamins. With the warm, aromatic flavors of cinnamon and a drizzle of honey, this dish is both nourishing and satisfying.

Ingredients

• 1/2 cup rolled oats
• 1 cup unsweetened almond milk or water
• 1/2 apple, diced
• 1/4 tsp cinnamon
• 1 tsp honey or maple syrup (optional)
• A pinch of ground nutmeg (optional)
• Chopped walnuts for topping (optional)

Instructions

1. In a medium saucepan, combine the oats and almond milk (or water). Bring to a simmer over medium heat, stirring occasionally.
2. Once the liquid starts to bubble, add the diced apple, cinnamon, and nutmeg (if using). Stir and cook for 5-7 minutes, until the oats are tender and have absorbed most of the liquid.
3. Remove from heat and stir in honey or maple syrup, if desired.
4. Serve hot with a sprinkle of chopped walnuts for added crunch and a boost of healthy fats.

This Apple Cinnamon Oatmeal is a cozy, low-sodium breakfast that is perfect for starting your day off right. The combination of oats, apples, and cinnamon provides a naturally sweet, filling breakfast without relying on added salt. With the option to top it with walnuts or other nuts, it’s a great way to get in a dose of healthy fats and protein. Enjoy this dish as part of your Sunday morning routine for a satisfying, wholesome breakfast.

Scrambled Tofu with Spinach and Tomatoes

If you’re looking for a savory, plant-based, low-sodium breakfast, this Scrambled Tofu with Spinach and Tomatoes is the perfect choice. It’s a great way to start your day with protein from tofu, while the spinach and tomatoes provide essential vitamins and antioxidants. This dish is a healthy alternative to traditional scrambled eggs and can be easily customized to suit your tastes.

Ingredients

• 1/2 block firm tofu, crumbled
• 1 cup fresh spinach, chopped
• 1/2 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 1/4 tsp turmeric (for color)
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• Fresh basil for garnish (optional)

Instructions

1. Heat olive oil in a non-stick skillet over medium heat.
2. Add the crumbled tofu to the skillet and cook for 5-7 minutes, stirring occasionally until it becomes golden brown.
3. Add the turmeric, black pepper, and garlic powder to the tofu, and continue to cook for an additional 2 minutes to allow the flavors to meld.
4. Stir in the chopped spinach and cook until it wilts, about 2 minutes.
5. Add the cherry tomatoes and cook for an additional 2 minutes, allowing them to soften.
6. Garnish with fresh basil and serve immediately.

This Scrambled Tofu with Spinach and Tomatoes is a nutritious, low-sodium breakfast that’s packed with protein, fiber, and antioxidants. The tofu takes on the spices and flavors of the vegetables, making it a savory, satisfying dish that’s perfect for those on plant-based or low-sodium diets. It’s easy to prepare and customizable—add other vegetables like bell peppers or mushrooms for a unique twist. This dish will leave you feeling full and energized for the day ahead.

Avocado and Tomato Toast

Avocado and Tomato Toast is a simple yet flavorful low-sodium breakfast that’s packed with healthy fats, fiber, and vitamins. The creamy texture of ripe avocado paired with the freshness of sliced tomatoes creates a delightful contrast, all on a base of whole-grain toast. It’s a light, quick, and satisfying meal perfect for busy mornings.

Ingredients

• 1 slice whole-grain bread (or gluten-free if preferred)
• 1/2 ripe avocado, mashed
• 1/2 medium tomato, sliced
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 tsp olive oil (optional)
• Fresh basil or parsley for garnish (optional)

Instructions

1. Toast the slice of whole-grain bread to your desired level of crispiness.
2. While the bread is toasting, mash the avocado in a small bowl.
3. Spread the mashed avocado evenly over the toasted bread.
4. Layer the sliced tomato on top of the avocado.
5. Sprinkle with black pepper, and add red pepper flakes for a little heat if desired.
6. Drizzle with olive oil and garnish with fresh basil or parsley for extra flavor.
7. Serve immediately and enjoy.

This Avocado and Tomato Toast is a refreshing, low-sodium breakfast that’s quick to prepare and incredibly nutritious. The healthy fats from the avocado, paired with the vitamins and antioxidants in the tomato, create a well-balanced, satisfying meal. It’s perfect for those who are looking for something light yet filling, and it can be customized by adding other toppings like a poached egg or a sprinkle of nutritional yeast for extra flavor.

Greek Yogurt Parfait with Berries and Almonds

A Greek Yogurt Parfait with Berries and Almonds is a refreshing, protein-packed breakfast that’s both delicious and low in sodium. The combination of creamy Greek yogurt, fresh berries, and crunchy almonds provides a balanced mix of protein, fiber, and antioxidants. This dish is easy to prepare and can be made ahead for a quick breakfast option.

Ingredients

• 1 cup plain, unsweetened Greek yogurt
• 1/4 cup fresh mixed berries (blueberries, raspberries, strawberries)
• 1 tbsp sliced almonds
• 1 tsp honey or maple syrup (optional)
• 1/4 tsp cinnamon (optional)

Instructions

1. In a small bowl, scoop the Greek yogurt and smooth it out.
2. Layer the mixed berries on top of the yogurt.
3. Sprinkle the sliced almonds over the berries.
4. Drizzle with honey or maple syrup for sweetness, and add cinnamon if desired.
5. Serve immediately or refrigerate until ready to enjoy.

The Greek Yogurt Parfait with Berries and Almonds is a simple and nutritious low-sodium breakfast that offers a delightful mix of flavors and textures. The protein from the Greek yogurt helps keep you full longer, while the berries provide antioxidants, and the almonds add a satisfying crunch. This parfait can easily be prepared the night before for a quick grab-and-go breakfast option, making it a versatile choice for busy mornings.

Zucchini Noodles with Pesto and Cherry Tomatoes

For a savory, low-sodium breakfast, Zucchini Noodles with Pesto and Cherry Tomatoes is a refreshing and healthy choice. The zucchini noodles offer a light, gluten-free base, while the homemade pesto provides rich flavor without added sodium. The cherry tomatoes add a burst of juiciness and nutrients, making this dish perfect for a summer morning or whenever you’re craving something fresh and filling.

Ingredients

• 2 medium zucchinis, spiralized into noodles
• 1/2 cup fresh basil leaves
• 1/4 cup olive oil
• 1 tbsp lemon juice
• 1/4 cup pine nuts or walnuts
• 1 clove garlic
• 1/4 tsp black pepper
• 1/2 cup cherry tomatoes, halved
• Fresh parmesan for garnish (optional)

Instructions

1. To make the pesto, combine the basil, olive oil, lemon juice, pine nuts, garlic, and black pepper in a food processor. Blend until smooth.
2. In a skillet, heat the zucchini noodles over medium heat for 2-3 minutes, just until slightly softened.
3. Remove from heat and toss the noodles with the pesto, ensuring they’re evenly coated.
4. Add the halved cherry tomatoes to the noodles and gently mix.
5. Garnish with freshly grated parmesan cheese if desired and serve immediately.

Zucchini Noodles with Pesto and Cherry Tomatoes is a vibrant and low-sodium breakfast option that’s packed with flavor. The pesto is rich and aromatic, while the zucchini noodles provide a light, refreshing base. Cherry tomatoes add a burst of freshness, and the dish is easy to prepare, making it perfect for a quick, healthy breakfast or light brunch. This dish is also versatile—swap in different veggies or herbs for a variety of flavors.

Note: More recipes are coming soon!