30+ Flavorful Holiday Low Sodium Brunch Recipes to Fell You Special

The holiday season is often synonymous with indulgent meals, rich flavors, and festive treats.

However, for those looking to stay health-conscious or manage sodium intake, traditional holiday spreads can sometimes feel daunting.

But don’t worry – you don’t have to sacrifice taste or variety to enjoy a delicious holiday brunch.

Whether you’re hosting a family gathering or enjoying a cozy meal at home, these 30+ low sodium holiday brunch recipes are perfect for celebrating the season without overloading on salt.

From hearty, flavor-packed dishes to light and refreshing options, these recipes prove that healthy eating during the holidays can still be satisfying and festive.

So, gather your ingredients, preheat the oven, and get ready to impress your loved ones with brunch options that keep your taste buds happy and your health in check.

30+ Flavorful Holiday Low Sodium Brunch Recipes to Fell You Special

With these 30+ low sodium holiday brunch recipes, you can create a brunch spread that’s both delicious and heart-healthy.

The holiday season should be a time of celebration, joy, and good food that nourishes your body and soul.

By choosing dishes that emphasize fresh ingredients, bold flavors, and thoughtful seasoning, you can enjoy a feast that aligns with your wellness goals without feeling restricted.

Whether you’re serving classic favorites with a healthy twist or introducing new flavors to the table, these recipes will keep everyone satisfied and ready for the next round of holiday cheer.

Citrus Infused Smoked Salmon Bagels

This delightful twist on the classic bagel and lox combines the rich, smoky flavor of salmon with a refreshing citrus touch. Perfect for festive mornings, these bagels are not only delicious but also easy to put together.

Ingredients

• 4 whole-wheat bagels, sliced
• 8 oz smoked salmon, thinly sliced
• 1 cup low-fat cream cheese
• 1 tablespoon finely chopped fresh dill
• 1 tablespoon lemon zest
• 1 teaspoon lemon juice
• 1/2 small red onion, thinly sliced
• 1 avocado, sliced
• 1/4 cup capers, rinsed
• Freshly ground black pepper, to taste

Instructions

1. Preheat the oven to 350°F (175°C). Place the bagel halves on a baking sheet and toast them lightly for about 5 minutes.
2. While the bagels are toasting, mix the cream cheese with lemon zest, lemon juice, and chopped dill in a bowl. Stir until well combined.
3. Spread the lemon-dill cream cheese on each bagel half.
4. Top with slices of smoked salmon, avocado slices, and red onion.
5. Sprinkle capers on top and season with freshly ground black pepper.
6. Serve immediately with a side of citrus slices or a light salad.

Conclusion

These citrus-infused smoked salmon bagels are perfect for a low sodium holiday brunch, balancing rich flavors and freshness. The addition of avocado and capers provides a creamy, briny bite that pairs beautifully with the tangy cream cheese, making every mouthful a festive treat.

Spinach and Feta Egg White Frittata

This hearty, colorful frittata is loaded with nutrient-rich spinach and tangy feta, making it an excellent choice for a healthy, low sodium holiday brunch. It’s perfect for serving a crowd and can be made ahead of time.

Ingredients

• 8 egg whites
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled low-fat feta cheese
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chopped red onion
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1 tablespoon olive oil
• Fresh basil for garnish

Instructions

1. Preheat the oven to 400°F (200°C). In a skillet, heat olive oil over medium heat and sauté the red onion for 2-3 minutes until translucent.
2. Add the chopped spinach and cook for 1 minute until wilted. Stir in the cherry tomatoes and cook for another minute.
3. In a large bowl, whisk the egg whites with black pepper and paprika. Add the cooked vegetables and feta to the bowl and mix gently.
4. Pour the mixture into an oven-safe skillet or baking dish and bake for 15-20 minutes, or until the egg whites are fully set.
5. Let the frittata cool for 5 minutes before slicing. Garnish with fresh basil before serving.

This spinach and feta egg white frittata offers a delicious, protein-packed start to your holiday brunch. The combination of the feta’s saltiness and the sweetness of the tomatoes creates a balanced, flavorful dish that’s light yet satisfying.

Apple Cinnamon Oatmeal Bake

A warm, comforting oatmeal bake infused with cinnamon and topped with caramelized apples—this dish is an irresistible, health-conscious option for your holiday brunch. It’s simple to make and perfect for serving a large group.

Ingredients

• 2 cups old-fashioned rolled oats
• 2 1/2 cups unsweetened almond milk
• 1/4 cup unsweetened applesauce
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons honey or maple syrup
• 1/2 teaspoon vanilla extract
• 2 large apples, peeled, cored, and chopped
• 1/4 cup chopped walnuts or pecans (optional)
• 1/4 cup low-fat Greek yogurt for serving

Instructions

1. Preheat the oven to 350°F (175°C). In a large mixing bowl, combine the oats, almond milk, applesauce, cinnamon, nutmeg, honey (or maple syrup), and vanilla extract. Stir until everything is well incorporated.
2. Pour the mixture into a greased 9×13 inch baking dish. Add the chopped apples and mix gently to distribute evenly. Sprinkle the chopped walnuts or pecans on top if desired.
3. Bake for 35-40 minutes, or until the top is golden and the oats are fully cooked.
4. Let the bake cool for 5 minutes before serving with a dollop of Greek yogurt.

This apple cinnamon oatmeal bake is a warm, heart-healthy addition to your holiday brunch spread. Its blend of sweet and spicy flavors makes it a crowd-pleaser, while the oatmeal base provides a satisfying, filling dish. The Greek yogurt adds a creamy, tangy note that perfectly complements the baked apples.

Holiday Herb-Infused Quinoa Salad

This refreshing quinoa salad is perfect for holiday gatherings, combining fresh vegetables, herbs, and a light, lemony dressing. It’s bright, flavorful, and packed with nutrition, making it a wonderful low sodium option for your brunch table.

Ingredients

• 1 1/2 cups cooked quinoa, cooled
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup crumbled low-fat feta cheese
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 2 tablespoons olive oil
• Juice of 1 lemon

Instructions

1. In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, parsley, and mint.
2. In a small bowl, whisk together the olive oil, lemon juice, black pepper, and ground cumin.
3. Pour the dressing over the quinoa mixture and toss gently until well combined.
4. Sprinkle the crumbled feta on top and serve chilled or at room temperature.

This holiday herb-infused quinoa salad is a refreshing, light dish that’s perfect for balancing heavier brunch fare. The combination of fresh herbs, crunchy cucumber, and sweet tomatoes offers a medley of flavors that feel both festive and healthy. The lemony dressing adds brightness and enhances the natural flavors of the ingredients, making each bite a delightful experience.

Sweet Potato and Black Bean Breakfast Burrito

Packed with protein, fiber, and bold flavors, this sweet potato and black bean breakfast burrito is perfect for a holiday brunch that’s satisfying and nutritious. With a mild kick of spice and a touch of avocado, it’s sure to be a hit.

Ingredients

• 2 large whole-wheat tortillas
• 1 large sweet potato, peeled and diced
• 1/2 cup black beans, drained and rinsed
• 1/4 cup low-fat shredded cheddar cheese
• 2 large egg whites
• 1/4 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon black pepper
• 1 avocado, sliced
• Fresh salsa, for serving (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Spread the diced sweet potato on a baking sheet and sprinkle with chili powder, cumin, and black pepper. Roast for 20 minutes or until tender and lightly browned.
2. While the sweet potato is roasting, scramble the egg whites in a non-stick skillet over medium heat until just set.
3. Warm the tortillas in a dry skillet or microwave for a few seconds until pliable.
4. To assemble the burritos, place half of the sweet potato, scrambled egg whites, black beans, and shredded cheese in the center of each tortilla. Add sliced avocado on top.
5. Roll up the burritos, tucking in the sides, and serve warm with a side of salsa if desired.

These sweet potato and black bean breakfast burritos are perfect for brunches that need a hearty, flavorful touch. The sweet potato provides a slight sweetness, while the black beans offer a rich, satisfying texture. The egg whites keep the burrito light yet protein-packed, and the avocado adds a creamy contrast. This recipe is customizable, so you can add more spices or serve with a drizzle of low-sodium hot sauce for an extra kick.

Mini Spinach and Tomato Quiche Cups

These individual quiche cups are ideal for serving at a holiday brunch, offering a flavorful, low sodium dish that’s easy to enjoy. They’re made with a fluffy egg base and are packed with spinach and cherry tomatoes for a delicious bite.

Ingredients

• 6 egg whites
• 1/2 cup low-fat milk
• 1 cup fresh spinach, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup shredded low-fat mozzarella cheese
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• Non-stick spray or olive oil for greasing the muffin tin

Instructions

1. Preheat the oven to 350°F (175°C). Grease a muffin tin with non-stick spray or lightly coat with olive oil.
2. In a bowl, whisk together the egg whites and milk. Add the black pepper, garlic powder, and dried thyme.
3. Stir in the chopped spinach and cherry tomatoes, then divide the mixture evenly among the muffin cups.
4. Sprinkle the shredded mozzarella on top of each cup.
5. Bake for 20-25 minutes, or until the quiches are set and lightly golden on top.
6. Allow to cool for a few minutes before removing from the muffin tin and serving.

Mini spinach and tomato quiche cups are a perfect addition to a low sodium brunch, offering a delicious, handheld option that’s both light and full of flavor. The combination of spinach and tomatoes creates a healthy, veggie-filled bite, while the egg base ensures a satisfying texture. The touch of mozzarella adds a hint of creaminess, making these quiche cups a crowd-pleaser that’s perfect for holiday gatherings.

Cranberry Almond Overnight Oats

These overnight oats are a festive twist on a classic breakfast, incorporating sweet-tart cranberries and crunchy almonds. They’re perfect for a holiday brunch, made ahead of time, and served chilled or at room temperature.

Ingredients

• 1 cup old-fashioned rolled oats
• 1 1/2 cups unsweetened almond milk
• 1/2 cup fresh or frozen cranberries, chopped
• 2 tablespoons sliced almonds
• 1 tablespoon chia seeds
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• Fresh mint for garnish (optional)

Instructions

1. In a medium bowl or jar, combine the rolled oats, almond milk, chia seeds, honey (or maple syrup), cinnamon, and vanilla extract. Stir well to combine.
2. Gently fold in the chopped cranberries and sliced almonds.
3. Cover the mixture and refrigerate for at least 4 hours or overnight.
4. Serve cold, topped with additional almonds, cranberries, and a sprig of fresh mint if desired.

This cranberry almond overnight oats recipe is a simple and elegant addition to your holiday brunch table. The tartness of the cranberries pairs beautifully with the sweetness of honey and the nutty crunch of almonds, while the chia seeds provide a boost of texture and nutrition. Ready the night before, these oats are both convenient and full of holiday cheer.

Zucchini and Tomato Frittata Muffins

These frittata muffins are the perfect combination of healthy, hearty, and easy to eat with one hand, making them an excellent option for holiday brunches. Packed with fresh vegetables and a touch of cheese, they’re a versatile, low sodium breakfast treat.

Ingredients

• 6 large egg whites
• 1/2 cup low-fat milk
• 1 cup zucchini, finely diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chopped fresh basil
• 1/4 cup low-fat shredded parmesan cheese
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano
• Non-stick spray or olive oil for greasing the muffin tin

Instructions

1. Preheat the oven to 350°F (175°C). Grease a muffin tin with non-stick spray or olive oil.
2. In a bowl, whisk together the egg whites and milk. Add black pepper, oregano, and chopped basil.
3. Stir in the diced zucchini, cherry tomatoes, and parmesan cheese.
4. Pour the mixture evenly into the muffin cups, filling each about 3/4 full.
5. Bake for 20-25 minutes or until the frittata muffins are golden on top and set in the center.
6. Let cool for a few minutes before removing from the muffin tin and serving.

These zucchini and tomato frittata muffins are a tasty and nutritious way to elevate your holiday brunch. Their light yet filling nature makes them perfect for a brunch spread, allowing guests to enjoy a flavorful, low sodium bite that’s easy to hold and eat. The combination of fresh vegetables, basil, and a touch of parmesan creates a savory, satisfying flavor profile everyone will love.

Cinnamon Apple French Toast Casserole

This cinnamon apple French toast casserole is a warm, comforting dish that brings the sweetness of apples and the aromatic spice of cinnamon to your holiday brunch. It’s perfect for serving a crowd and has the added benefit of being prepared in advance.

Ingredients

• 8 slices whole-wheat bread, cubed
• 2 large eggs
• 2 cups unsweetened almond milk
• 1/4 cup honey or maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1 cup apple slices, thinly sliced
• 1/2 cup chopped walnuts or pecans (optional)
• 1/4 cup low-fat Greek yogurt for serving (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. Arrange the cubed bread evenly in the baking dish. Top with the apple slices and chopped walnuts or pecans.
3. In a bowl, whisk together the eggs, almond milk, honey (or maple syrup), cinnamon, and vanilla extract. Pour the mixture evenly over the bread and apples, pressing gently to ensure all pieces are soaked.
4. Bake for 35-40 minutes, or until the top is golden brown and the center is set.
5. Let cool for a few minutes before serving with a dollop of Greek yogurt on the side if desired.

This cinnamon apple French toast casserole is a holiday brunch showstopper, perfect for sharing with family and friends. The warm, spiced flavors of cinnamon and honey pair harmoniously with the sweetness of the apples, making each bite a comforting treat. The Greek yogurt adds a light, tangy note that complements the rich, tender casserole. Enjoy this dish as a sweet, hearty addition to your brunch spread.

Holiday Roasted Vegetable and Chickpea Salad

This roasted vegetable and chickpea salad is a nutrient-rich, vibrant addition to your holiday brunch table. Full of seasonal vegetables and a hint of spice, it’s perfect for those looking for a healthy, hearty dish that isn’t heavy on sodium.

Ingredients

• 1 sweet potato, peeled and cubed
• 1 cup Brussels sprouts, halved
• 1 red bell pepper, diced
• 1/2 cup carrots, sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/4 cup chopped fresh parsley
• 1/4 cup pomegranate seeds (optional)
• 1 tablespoon tahini (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the sweet potato, Brussels sprouts, red bell pepper, and carrots with olive oil, smoked paprika, black pepper, and cumin until evenly coated.
3. Spread the vegetables on the baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
4. In the last 5 minutes of roasting, add the chickpeas to the baking sheet to warm them.
5. Transfer the roasted vegetables and chickpeas to a serving bowl and top with chopped parsley and pomegranate seeds.
6. Drizzle tahini over the top if desired and serve warm or at room temperature.

This roasted vegetable and chickpea salad is a flavorful, healthy addition to your holiday brunch. The combination of sweet potatoes, Brussels sprouts, and chickpeas delivers a satisfying mix of textures and flavors, enhanced by the smoky and warm spices. The pop of pomegranate seeds adds a touch of sweetness and color, making it both tasty and visually appealing. This dish is perfect for those seeking a nutritious option that pairs well with other brunch dishes.

Cucumber and Herb Smoked Salmon Rolls

These cucumber and herb smoked salmon rolls are an elegant, low sodium option for a holiday brunch. They’re refreshing, light, and packed with protein and omega-3s, making them an impressive and healthful choice for guests.

Ingredients

• 1 large cucumber, thinly sliced into strips
• 4 ounces smoked salmon, sliced
• 1/2 cup low-fat cream cheese or Greek yogurt
• 2 tablespoons fresh dill, finely chopped
• 1 tablespoon chives, finely chopped
• 1/4 teaspoon black pepper
• Lemon wedges, for serving

Instructions

1. Lay out the cucumber strips on a clean surface. If they are too wide, slice them in half lengthwise to create thinner strips.
2. In a small bowl, mix the cream cheese or Greek yogurt with the chopped dill, chives, and black pepper.
3. Spread a thin layer of the herb mixture onto each cucumber strip.
4. Place a slice of smoked salmon on top of each strip and gently roll them up, securing with a toothpick if necessary.
5. Arrange the rolls on a serving platter and garnish with extra dill or chives.
6. Serve with lemon wedges for a bright, refreshing touch.

Cucumber and herb smoked salmon rolls are the perfect low sodium addition to a holiday brunch spread. The combination of crisp cucumber, creamy herbed spread, and savory smoked salmon creates a satisfying and refreshing bite. The lemon wedges add a bright, citrusy note that enhances the flavors beautifully. These rolls are elegant, nutritious, and an easy way to add a touch of sophistication to your brunch table.

Apple Cinnamon Pancakes with Greek Yogurt Drizzle

These apple cinnamon pancakes are a festive twist on classic breakfast pancakes. Topped with a Greek yogurt drizzle, they offer a touch of sweetness without added sodium, making them a holiday brunch favorite.

Ingredients

• 1 1/2 cups whole-wheat flour
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon black pepper
• 1 1/2 cups unsweetened almond milk
• 2 large egg whites
• 1 medium apple, peeled and diced
• 1/2 teaspoon vanilla extract
• 1/2 cup low-fat Greek yogurt
• 1 tablespoon honey or maple syrup

Instructions

1. In a large bowl, whisk together the whole-wheat flour, baking powder, cinnamon, and black pepper.
2. In a separate bowl, mix the almond milk, egg whites, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and gently stir until combined. Fold in the diced apple.
4. Heat a non-stick skillet over medium heat and lightly coat with cooking spray. Pour 1/4 cup of batter for each pancake and cook for 2-3 minutes per side, or until golden brown.
5. In a small bowl, mix the Greek yogurt with honey or maple syrup and set aside.
6. Serve the pancakes warm with the Greek yogurt drizzle on top.

These apple cinnamon pancakes are a cozy and delightful option for holiday brunches. The warm notes of cinnamon paired with the natural sweetness of apples make them comforting and festive. The Greek yogurt drizzle adds a tangy, creamy element without overpowering the flavors. This dish is both satisfying and light, perfect for a holiday spread that keeps everyone feeling good.

Spiced Pumpkin Quinoa Salad

This spiced pumpkin quinoa salad is a warm, hearty dish with a festive flavor profile that’s perfect for a holiday brunch. The combination of spiced pumpkin, protein-packed quinoa, and cranberries makes it a well-rounded dish that’s low in sodium and full of seasonal flavors.

Ingredients

• 1 cup cooked quinoa
• 1 cup pumpkin puree (unsweetened)
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans or walnuts
• 1/4 cup fresh parsley, chopped
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• Black pepper to taste

Instructions

1. In a large mixing bowl, combine the cooked quinoa, pumpkin puree, ground cinnamon, nutmeg, and ginger. Mix until evenly combined.
2. Stir in the dried cranberries and chopped nuts, followed by the olive oil and maple syrup. Mix well to coat all ingredients.
3. Season with black pepper to taste.
4. Transfer the salad to a serving dish and sprinkle with fresh parsley.
5. Serve warm or at room temperature.

This spiced pumpkin quinoa salad is perfect for adding a touch of warmth and seasonal spice to your holiday brunch. The pumpkin and spices create a rich, comforting flavor, while the cranberries provide a burst of sweetness and the nuts offer a delightful crunch. It’s a great way to bring a touch of nutrition and festivity to your brunch spread.

Herbed Ricotta and Spinach Stuffed Bell Peppers

These herbed ricotta and spinach stuffed bell peppers are a low sodium, protein-rich option that combines fresh flavors with a beautiful presentation. They’re a delightful way to incorporate veggies and protein into your holiday brunch.

Ingredients

• 4 large bell peppers (any color)
• 1 cup low-fat ricotta cheese
• 1/2 cup cooked spinach, squeezed dry and chopped
• 1/4 cup chopped fresh basil
• 1/4 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 cup whole wheat breadcrumbs
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
2. In a mixing bowl, combine the ricotta cheese, chopped spinach, basil, garlic powder, and black pepper. Mix until well combined.
3. Stuff each bell pepper with the ricotta and spinach mixture. Sprinkle the tops with whole wheat breadcrumbs and Parmesan cheese if using.
4. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender and the tops are golden.
5. Serve warm, garnished with extra fresh basil if desired.

Herbed ricotta and spinach stuffed bell peppers are a colorful, nutritious, and delicious addition to your holiday brunch spread. The creamy ricotta pairs beautifully with the earthiness of spinach and the brightness of basil. The breadcrumb and Parmesan topping adds a satisfying crunch and a touch of flavor. These peppers are visually appealing and packed with healthy ingredients, making them a standout dish at any holiday gathering.

Citrus Avocado Toast with Pomegranate Seeds

This citrus avocado toast topped with pomegranate seeds is a bright, refreshing, and nutrient-packed addition to any holiday brunch. It’s easy to make, full of texture and flavor, and is sure to impress guests looking for something light yet satisfying.

Ingredients

• 4 slices whole-grain bread, toasted
• 2 ripe avocados, peeled and mashed
• 1/2 orange, peeled and segmented
• 1/2 grapefruit, peeled and segmented
• 1/4 cup pomegranate seeds
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon black pepper
• Fresh cilantro for garnish (optional)

Instructions

1. In a small bowl, mix the mashed avocado with lemon juice and black pepper.
2. Spread the avocado mixture evenly onto the toasted bread slices.
3. Top each slice with the orange and grapefruit segments, and sprinkle with pomegranate seeds.
4. Garnish with fresh cilantro if desired and serve immediately.

Citrus avocado toast with pomegranate seeds is a simple yet elegant brunch option that’s full of color and nutrition. The creamy avocado pairs perfectly with the juicy, tangy citrus fruits and the pop of sweet-tart pomegranate seeds. The lemon juice and black pepper enhance the flavors and add a touch of brightness. This dish is not only visually stunning but also packed with vitamins, healthy fats, and antioxidants—perfect for an energizing holiday brunch.

Note: More recipes​ are coming soon!