35+ Healthy Sunday Low Sodium Griddle Recipes for a Healthier Breakfast

Sundays are the perfect day to enjoy a leisurely breakfast or brunch with family and friends, but if you’re watching your sodium intake, it can be challenging to find flavorful yet heart-healthy options.

Griddle recipes offer the perfect solution, providing delicious meals that are easy to prepare, satisfy your cravings, and keep your sodium levels in check.

Whether you’re craving savory or sweet dishes, low-sodium griddle recipes allow you to enjoy comfort food without the added salt.

In this article, we’ll share 35+ mouth-watering low sodium griddle recipes that are perfect for a Sunday morning treat.

From fluffy pancakes to savory veggie-packed griddle cakes, these recipes use fresh, wholesome ingredients to create tasty dishes that everyone can enjoy—without compromising on flavor.

So, grab your griddle and get ready to try out these delicious, healthy alternatives to traditional Sunday breakfasts!

35+ Healthy Sunday Low Sodium Griddle Recipes for a Healthier Breakfast

Eating low-sodium doesn’t mean sacrificing flavor or the joy of indulging in delicious Sunday breakfasts.

With these 35+ Sunday low-sodium griddle recipes, you can explore a variety of mouthwatering dishes that cater to every taste preference—from light and healthy to more indulgent treats.

Using fresh ingredients like vegetables, whole grains, and lean proteins, these recipes offer the perfect balance of nutrients without the added sodium.

Whether you’re cooking for yourself or preparing a family breakfast, these low-sodium griddle recipes will ensure your Sundays are delicious, satisfying, and health-conscious.

Low Sodium Veggie-Packed Pancakes

These low sodium veggie-packed pancakes are a delicious and nutritious way to start your Sunday. Packed with colorful vegetables like spinach, bell peppers, and zucchini, these pancakes provide a savory twist to the traditional sweet breakfast. By using whole wheat flour and a touch of olive oil, this recipe keeps the flavor high and the sodium low, making it a heart-healthy option for the whole family.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup grated zucchini
• 1/2 cup chopped spinach
• 1/4 cup finely chopped bell peppers (red or yellow)
• 1 tablespoon olive oil
• 1 egg
• 1 cup unsweetened almond milk
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 teaspoon baking powder
• 1 tablespoon fresh parsley (optional)

Instructions:

1. In a large mixing bowl, combine the whole wheat flour, garlic powder, black pepper, and baking powder. Mix well.
2. In a separate bowl, whisk together the egg, almond milk, and olive oil.
3. Add the wet ingredients to the dry ingredients, stirring until just combined.
4. Gently fold in the grated zucchini, spinach, bell peppers, and parsley (if using).
5. Preheat a non-stick griddle or skillet over medium heat and lightly grease with olive oil or non-stick spray.
6. Pour about 1/4 cup of batter onto the griddle for each pancake.
7. Cook until bubbles form on the surface, then flip and cook for an additional 2-3 minutes, or until golden brown.
8. Serve hot with a drizzle of honey or your favorite low-sodium topping.

These veggie-packed pancakes offer a delightful change from the usual sweet versions, making them perfect for a savory Sunday breakfast. Not only do they provide a good source of fiber and vitamins from the vegetables, but the low-sodium nature of this recipe means you can indulge without worrying about high salt content. Pair them with a fresh fruit salad or some unsweetened applesauce for a well-rounded, guilt-free meal.

Low Sodium Savory Breakfast Quesadilla

A savory breakfast quesadilla loaded with scrambled eggs, sautéed mushrooms, onions, and a sprinkle of low-sodium cheese—this low-sodium quesadilla is a savory treat that’s perfect for Sunday brunch. This recipe keeps the sodium in check by using fresh, whole ingredients and skipping processed cheese and sauces, making it a healthier option without sacrificing flavor.

Ingredients:

• 2 whole wheat tortillas
• 2 eggs, beaten
• 1/2 cup fresh mushrooms, sliced
• 1/4 cup diced onions
• 1/4 cup low-sodium shredded cheddar cheese
• 1/2 teaspoon ground cumin
• 1 tablespoon olive oil
• Fresh cilantro (for garnish)
• Black pepper, to taste

Instructions:

1. Heat 1 tablespoon of olive oil in a skillet over medium heat.
2. Add the mushrooms and onions, sautéing until they are softened, about 5-6 minutes. Season with ground cumin and black pepper.
3. In a separate bowl, whisk the eggs and pour them into the skillet with the mushrooms and onions. Scramble until fully cooked.
4. Remove the egg mixture from the skillet and set aside.
5. Place a tortilla on the skillet and sprinkle a small amount of cheese on one half of the tortilla.
6. Spoon the egg and vegetable mixture onto the cheese-covered half of the tortilla, then fold the other half over to create a quesadilla.
7. Cook for 2-3 minutes per side, or until the tortilla is crispy and golden brown.
8. Garnish with fresh cilantro and serve with a side of salsa or guacamole (optional).

This low-sodium savory breakfast quesadilla is a quick and flavorful meal that can be customized with your favorite vegetables. It’s a satisfying and healthy way to kick off your Sunday, offering protein from the eggs and fiber from the whole wheat tortillas. With a perfect balance of savory ingredients, this quesadilla is the ideal dish to share with friends or family while enjoying a relaxing morning.

Low Sodium Sweet Potato and Black Bean Griddle Cakes

These low-sodium sweet potato and black bean griddle cakes are a wholesome and hearty breakfast option, perfect for a Sunday morning. Packed with fiber and antioxidants, sweet potatoes provide a natural sweetness that pairs perfectly with the savory flavor of black beans. These cakes are delicious on their own or topped with a dollop of plain Greek yogurt for extra creaminess.

Ingredients:

• 1 large sweet potato, peeled and grated
• 1/2 cup cooked black beans, mashed
• 1/2 cup whole wheat flour
• 1 egg, beaten
• 1 tablespoon ground flaxseed (optional)
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cinnamon
• 1 tablespoon olive oil
• 1/4 cup chopped green onions (optional)
• Fresh cilantro (for garnish)

Instructions:

1. In a large bowl, combine the grated sweet potato, mashed black beans, flour, egg, ground flaxseed, cumin, cinnamon, and green onions (if using).
2. Mix until the ingredients are well combined, forming a thick batter.
3. Heat 1 tablespoon of olive oil on a griddle or skillet over medium heat.
4. Spoon about 2 tablespoons of the batter onto the griddle for each cake. Flatten gently with a spatula.
5. Cook for about 3-4 minutes on each side or until golden brown and cooked through.
6. Remove from the griddle and place on a paper towel to absorb excess oil.
7. Garnish with fresh cilantro and serve with a side of plain Greek yogurt or a drizzle of olive oil.

These sweet potato and black bean griddle cakes offer a delightful combination of flavors and textures, with the natural sweetness of the sweet potatoes balancing out the savory beans and spices. They’re low in sodium but high in nutrients, making them an excellent choice for a wholesome Sunday breakfast. Serve them with a dollop of Greek yogurt for extra creaminess or alongside a fresh green salad for a complete meal.

Low Sodium Zucchini Frittata

This low-sodium zucchini frittata is a light and flavorful breakfast dish that’s perfect for a Sunday brunch. Full of fresh vegetables and a touch of cheese, it’s packed with protein from the eggs, making it a satisfying meal without the extra sodium. With its tender texture and savory taste, this frittata will quickly become a family favorite for its simplicity and versatility.

Ingredients:

• 4 large eggs
• 1 medium zucchini, sliced thinly
• 1/4 cup red bell pepper, diced
• 1/4 cup low-sodium feta cheese, crumbled
• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in an oven-safe skillet over medium heat. Add the zucchini and bell pepper and sauté for about 5 minutes, or until softened.
3. In a mixing bowl, whisk the eggs, garlic powder, and black pepper until well combined.
4. Pour the eggs over the vegetables in the skillet. Sprinkle the feta cheese evenly over the top.
5. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are set and slightly golden around the edges.
6. Remove from the oven and let the frittata cool slightly before slicing. Garnish with fresh basil.
7. Serve warm with a side of mixed greens or whole grain toast.

This low-sodium zucchini frittata is a delicious and healthy way to start your day. The combination of zucchini, bell peppers, and feta provides a satisfying flavor profile, while the eggs add a good source of protein. With minimal sodium and plenty of vegetables, this frittata makes for a heart-healthy and satisfying Sunday breakfast. You can also experiment by adding other vegetables such as spinach or mushrooms to make it your own.

Low Sodium Almond Butter Banana Pancakes

These almond butter banana pancakes are a perfect option for a healthy Sunday breakfast. Made with whole-grain flour and a touch of almond butter for added richness, they are naturally sweetened with ripe bananas. This recipe provides a boost of energy from the protein and healthy fats in the almond butter, while keeping the sodium levels minimal.

Ingredients:

• 1 cup whole wheat flour
• 1 ripe banana, mashed
• 2 tablespoons almond butter
• 1 egg
• 1/2 cup unsweetened almond milk
• 1 teaspoon baking powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon black pepper (optional)

Instructions:

1. In a large mixing bowl, combine the whole wheat flour, baking powder, cinnamon, and black pepper (if using).
2. In a separate bowl, whisk together the mashed banana, almond butter, egg, almond milk, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Preheat a non-stick griddle or skillet over medium heat and lightly grease with olive oil or cooking spray.
5. Pour about 1/4 cup of batter for each pancake onto the griddle. Cook for 2-3 minutes on each side, or until golden brown.
6. Serve warm with a drizzle of honey or a dollop of plain Greek yogurt for extra creaminess.

These almond butter banana pancakes offer the perfect balance of natural sweetness and healthy fats. The almond butter adds a rich flavor while keeping the pancakes moist, and the bananas provide natural sweetness, reducing the need for added sugar. With no added salt and plenty of fiber and protein, these pancakes are a nutritious and satisfying start to any Sunday morning.

Low Sodium Spinach and Tomato Whole Wheat Griddle Wraps

These low-sodium spinach and tomato wraps are a savory breakfast option that’s perfect for those who want something light yet filling. The whole wheat wraps are packed with fiber, while the sautéed spinach and juicy tomatoes provide vitamins and antioxidants. This easy-to-make dish is versatile and can be served as a grab-and-go breakfast or a sit-down brunch.

Ingredients:

• 2 whole wheat wraps (or tortillas)
• 1 cup fresh spinach, chopped
• 1 medium tomato, diced
• 1/4 cup low-fat mozzarella cheese, shredded
• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder
• Black pepper, to taste
• 1 tablespoon fresh basil, chopped (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the chopped spinach and sauté until wilted, about 2-3 minutes.
2. Add the diced tomato, garlic powder, and black pepper to the skillet. Cook for an additional 2 minutes until the tomatoes soften slightly.
3. Remove the skillet from heat and set the spinach and tomato mixture aside.
4. Lay out the whole wheat wraps on a flat surface. Divide the spinach and tomato mixture evenly between the wraps.
5. Sprinkle the shredded mozzarella cheese on top of the mixture, then fold the sides of the wrap and roll it up tightly.
6. Return the wraps to the skillet over medium heat and cook for about 2 minutes per side, or until golden brown and crispy.
7. Garnish with fresh basil and serve immediately.

These low-sodium spinach and tomato wraps are a quick and healthy breakfast option, offering a wonderful blend of flavors and textures. The whole wheat wraps provide a satisfying base, while the spinach and tomatoes add freshness and a wealth of nutrients. With minimal sodium and a generous dose of fiber and vitamins, this dish is a great way to fuel your Sunday morning, and can easily be customized with your favorite vegetables or spices.

Low Sodium Cauliflower and Egg Scramble

This low-sodium cauliflower and egg scramble is a nutritious and satisfying breakfast, perfect for a Sunday morning. With cauliflower as the main ingredient, this dish is packed with vitamins and fiber while keeping the sodium levels in check. The eggs add protein, and the addition of herbs and spices gives it a flavorful kick without the need for extra salt. It’s a great way to start the day with a healthy, savory meal.

Ingredients:

• 1 small cauliflower, chopped into small florets
• 2 large eggs
• 1 tablespoon olive oil
• 1/4 cup diced onion
• 1/4 teaspoon turmeric (optional)
• 1/4 teaspoon black pepper
• Fresh parsley, chopped (for garnish)
• 1 tablespoon low-sodium feta cheese (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until soft and translucent, about 3-4 minutes.
2. Add the cauliflower florets to the skillet and cook for about 5 minutes, stirring occasionally, until the cauliflower begins to soften.
3. Whisk the eggs in a bowl, adding turmeric and black pepper for extra flavor.
4. Pour the eggs into the skillet with the cauliflower and cook, stirring occasionally, until the eggs are scrambled and fully cooked, about 4-5 minutes.
5. If desired, sprinkle with low-sodium feta cheese and garnish with fresh parsley.
6. Serve hot, and enjoy with a side of whole-grain toast or avocado slices for a complete meal.

This low-sodium cauliflower and egg scramble is an excellent way to incorporate more vegetables into your breakfast while keeping your sodium intake low. The cauliflower provides a hearty base, while the eggs add creaminess and protein. This dish is versatile and can be easily customized with different vegetables or spices. It’s a simple yet satisfying choice for a nutritious Sunday breakfast that will keep you full and energized.

Low Sodium Mushroom and Spinach Quinoa Breakfast Bowl

This low-sodium mushroom and spinach quinoa breakfast bowl is a wholesome, plant-based option for a Sunday brunch. Packed with fiber from quinoa and nutrients from the mushrooms and spinach, this dish is filling and rich in vitamins and minerals. With a sprinkle of black pepper and a dash of lemon juice, the flavors come together without the need for added sodium, making it a heart-healthy breakfast that’s both savory and satisfying.

Ingredients:

• 1/2 cup cooked quinoa
• 1/2 cup fresh spinach, chopped
• 1/2 cup mushrooms, sliced
• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice
• 1 tablespoon nutritional yeast (optional, for a cheesy flavor)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté for about 5 minutes until softened.
2. Add the chopped spinach and cook until wilted, about 2 minutes.
3. Stir in the cooked quinoa, garlic powder, and black pepper. Cook for an additional 2-3 minutes, stirring frequently.
4. Drizzle with lemon juice and sprinkle with nutritional yeast, if using, for added flavor.
5. Serve the quinoa mixture in a bowl, garnished with fresh parsley.
6. Enjoy as a standalone dish or top with a poached egg for added protein.

This low-sodium mushroom and spinach quinoa breakfast bowl is a flavorful and filling option for those looking for a heart-healthy, nutrient-packed meal. The quinoa serves as a base rich in fiber and protein, while the mushrooms and spinach add depth and vitamins. The lack of added salt ensures a low-sodium meal that’s both satisfying and flavorful, making it an ideal choice for a Sunday brunch that will keep you energized throughout the day.

Low Sodium Sweet Potato and Kale Hash

This low-sodium sweet potato and kale hash is a delicious and hearty breakfast that’s full of flavor and nutrients. The natural sweetness of the sweet potatoes pairs perfectly with the earthy kale, creating a savory dish that’s both satisfying and healthy. With minimal sodium and healthy fats from olive oil, this dish provides a great way to start your day on a nutritious note. It can be served alone or topped with a fried egg for added protein.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 cups fresh kale, chopped
• 1 small onion, diced
• 1 tablespoon olive oil
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• Black pepper, to taste
• 1 tablespoon apple cider vinegar (optional)
• 1 fried egg (optional, for topping)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for about 10 minutes, stirring occasionally, until they begin to soften.
2. Add the diced onion and cook for an additional 3-4 minutes until the onions are softened.
3. Stir in the chopped kale, paprika, garlic powder, and black pepper. Cook for 5-7 minutes until the kale wilts and the sweet potatoes are fully cooked.
4. If using, drizzle with apple cider vinegar for added tang and flavor.
5. Serve the hash as is or top with a fried egg for extra protein.

This low-sodium sweet potato and kale hash is a savory, nutrient-dense breakfast that’s both flavorful and filling. Sweet potatoes provide a healthy source of carbs and fiber, while kale is rich in vitamins and minerals. The dish is versatile and can be customized by adding other vegetables or proteins. Whether you choose to serve it on its own or with a fried egg, this hash is a great choice for a wholesome and satisfying Sunday breakfast.

Low Sodium Avocado and Tomato Griddle Toast

This low-sodium avocado and tomato griddle toast is a simple yet delicious breakfast that’s light, fresh, and packed with healthy fats. The creamy avocado and juicy tomatoes come together on top of a crispy whole-grain toast, making it a quick and satisfying meal. It’s an excellent option for a Sunday morning when you want something easy but flavorful, without the added sodium from store-bought spreads or condiments.

Ingredients:

• 2 slices whole-grain bread
• 1 ripe avocado, peeled and mashed
• 1 medium tomato, sliced
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• Fresh basil leaves, for garnish
• 1 teaspoon lemon juice

Instructions:

1. Heat a griddle or non-stick skillet over medium heat. Toast the slices of whole-grain bread until golden brown and crispy, about 2-3 minutes per side.
2. While the bread is toasting, mash the avocado in a small bowl and stir in the lemon juice, black pepper, and red pepper flakes (if using).
3. Once the bread is toasted, spread a generous layer of mashed avocado on each slice.
4. Top with fresh tomato slices, and garnish with basil leaves.
5. Serve immediately and enjoy with a side of fresh fruit or a boiled egg for added protein.

This low-sodium avocado and tomato griddle toast is a fresh and satisfying breakfast that’s perfect for busy mornings or a leisurely Sunday brunch. The creamy avocado offers a rich texture without the need for added salt, while the tomatoes provide a juicy burst of flavor. The whole-grain toast adds a hearty base, making this dish both filling and nutrient-packed. It’s a quick and healthy way to enjoy a savory breakfast with minimal effort and sodium.

Low Sodium Sweet Corn and Bell Pepper Pancakes

These low-sodium sweet corn and bell pepper pancakes are a savory alternative to traditional pancakes. Packed with the sweetness of corn and the crunch of bell peppers, they make for a delightful breakfast that’s full of flavor and nutrients. With a simple recipe that includes wholesome ingredients like whole-wheat flour and olive oil, these pancakes are a great way to enjoy a filling and low-sodium breakfast on a Sunday.

Ingredients:

• 1/2 cup whole-wheat flour
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup bell pepper, finely diced
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 cup unsweetened almond milk
• 1 large egg
• 1 tablespoon olive oil
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a medium-sized bowl, combine the whole-wheat flour, corn kernels, diced bell pepper, garlic powder, and black pepper.
2. In a separate bowl, whisk together the almond milk and egg until fully combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but pourable.
4. Heat a griddle or non-stick skillet over medium heat and lightly grease with olive oil.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes on each side until golden brown and cooked through.
6. Serve warm, garnished with fresh cilantro and a side of low-fat Greek yogurt or salsa.

These low-sodium sweet corn and bell pepper pancakes are a fun and flavorful twist on traditional pancakes. The natural sweetness of the corn pairs beautifully with the crunchy bell pepper, creating a savory pancake that’s both satisfying and nutritious. They are easy to make, requiring only a few ingredients, and are perfect for a hearty, low-sodium breakfast that will keep you full for hours.

Low Sodium Roasted Veggie and Egg Breakfast Burrito

This low-sodium roasted veggie and egg breakfast burrito is a hearty and satisfying meal that’s perfect for a Sunday morning. With a combination of roasted vegetables, scrambled eggs, and a whole-wheat tortilla, this burrito is full of flavor and nutrients. The roasted veggies provide natural sweetness, while the eggs add protein, making this a balanced breakfast option without the added sodium found in many traditional burrito fillings.

Ingredients:

• 1 whole-wheat tortilla
• 1 small sweet potato, peeled and diced
• 1/2 red bell pepper, diced
• 1/2 zucchini, diced
• 1 tablespoon olive oil
• 2 large eggs
• 1/4 teaspoon black pepper
• Fresh cilantro, for garnish
• 1 tablespoon salsa (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potato, red bell pepper, and zucchini with olive oil, and spread them in a single layer on a baking sheet.
2. Roast the vegetables for 20-25 minutes, or until tender and lightly browned, stirring halfway through.
3. While the vegetables are roasting, scramble the eggs in a bowl with black pepper. Cook the eggs in a non-stick skillet over medium heat until soft and fully cooked.
4. Once the veggies are done roasting, remove them from the oven and set them aside.
5. Warm the whole-wheat tortilla on a griddle for 1-2 minutes.
6. Place the scrambled eggs and roasted vegetables in the center of the tortilla and fold the sides over to form a burrito.
7. Garnish with fresh cilantro and salsa if desired. Serve immediately.

This low-sodium roasted veggie and egg breakfast burrito is a filling, flavorful breakfast that’s perfect for meal prep or a Sunday brunch. The roasted vegetables bring a natural sweetness, while the scrambled eggs add protein to keep you energized throughout the morning. The whole-wheat tortilla adds fiber, making this a well-rounded breakfast that is both healthy and delicious. With minimal sodium and a burst of flavor, this burrito is a great way to start your day!

Low Sodium Spinach and Feta Griddle Cakes

These low-sodium spinach and feta griddle cakes are a delightful breakfast option that combines the savory flavors of spinach and feta with a light and fluffy griddle cake base. With the richness of feta cheese and the nutritious boost from spinach, these cakes are a great way to enjoy a balanced meal without relying on added salt. They’re perfect for a Sunday brunch and can be served with a dollop of plain yogurt or fresh tomato slices for extra flavor.

Ingredients:

• 1 cup fresh spinach, chopped
• 1/4 cup low-sodium feta cheese, crumbled
• 1/2 cup whole-wheat flour
• 1/2 teaspoon baking powder
• 1 large egg
• 1/4 cup unsweetened almond milk
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil, for cooking

Instructions:

1. In a mixing bowl, combine the whole-wheat flour, baking powder, and black pepper.
2. In a separate bowl, whisk together the egg and almond milk. Add the chopped spinach and crumbled feta cheese, stirring to combine.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. The batter should be thick but pourable.
4. Heat the olive oil in a large skillet or griddle over medium heat. Once hot, spoon about 2 tablespoons of batter per griddle cake onto the skillet.
5. Cook each griddle cake for about 3-4 minutes on each side, until golden brown and cooked through.
6. Serve warm, topped with additional feta, or alongside fresh tomato slices for extra flavor.

These low-sodium spinach and feta griddle cakes are a tasty and nutritious alternative to traditional breakfast pancakes. They’re a perfect blend of creamy feta and vibrant spinach, providing a balance of protein, fiber, and vitamins. Whether you enjoy them alone or with some fresh sides, these griddle cakes make for a satisfying, heart-healthy breakfast that’s low in sodium but high in flavor.

Low Sodium Roasted Red Pepper and Egg White Scramble

A light and nutritious breakfast option, the low-sodium roasted red pepper and egg white scramble is bursting with flavor and color. The roasted red peppers bring a smoky sweetness, while the egg whites provide protein without the cholesterol found in whole eggs. This dish is not only low in sodium but also rich in antioxidants and vitamins, making it an excellent choice for a healthy start to your Sunday morning.

Ingredients:

• 4 large egg whites
• 1/2 cup roasted red peppers, diced
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• Fresh basil, chopped (for garnish)

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the diced roasted red peppers and sauté for 2-3 minutes until warmed through.
2. In a bowl, whisk the egg whites with garlic powder and black pepper.
3. Pour the egg whites into the skillet with the peppers and cook, stirring occasionally, until the eggs are fully cooked and scrambled, about 4-5 minutes.
4. Garnish with fresh basil and serve hot with a slice of whole-grain toast or a side of fresh fruit.

This low-sodium roasted red pepper and egg white scramble is an excellent way to enjoy a light, nutritious breakfast without the excess sodium. The roasted red peppers add a burst of flavor and color, while the egg whites keep the dish protein-packed and heart-healthy. It’s quick to prepare, making it perfect for busy mornings, and can easily be paired with other sides like whole-grain toast or avocado slices for a complete, balanced meal.

Low Sodium Zucchini and Mushroom Breakfast Quesadilla

This low-sodium zucchini and mushroom breakfast quesadilla is a flavorful and satisfying breakfast option that’s easy to prepare. Packed with fresh vegetables and protein-rich eggs, this quesadilla provides a balanced meal that’s both healthy and filling. With no added salt, the natural flavors of zucchini, mushrooms, and eggs shine through. It’s an excellent low-sodium alternative to traditional cheesy quesadillas and is perfect for a cozy Sunday morning.

Ingredients:

• 1 whole-wheat tortilla
• 2 large eggs
• 1/2 cup zucchini, grated
• 1/2 cup mushrooms, sliced
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/4 cup low-sodium shredded cheddar cheese (optional)

Instructions:

1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced mushrooms and grated zucchini, cooking for 4-5 minutes until softened.
2. In a bowl, whisk the eggs and black pepper. Pour the eggs into the skillet with the vegetables and cook, stirring occasionally, until the eggs are scrambled and cooked through.
3. Remove the egg and vegetable mixture from the skillet and set aside.
4. Place the whole-wheat tortilla in the same skillet and warm it for about 1-2 minutes on each side.
5. Spread the egg and vegetable mixture evenly over half of the tortilla. If desired, sprinkle with low-sodium shredded cheddar cheese.
6. Fold the tortilla in half to form a quesadilla, then cook for an additional 2 minutes on each side until lightly browned and crispy.
7. Slice and serve with a side of fresh salsa or guacamole.

This low-sodium zucchini and mushroom breakfast quesadilla is a flavorful, satisfying meal that’s perfect for anyone seeking a healthy, sodium-conscious breakfast. The combination of vegetables and eggs provides a rich source of nutrients and protein, while the whole-wheat tortilla offers fiber. It’s a versatile dish that can be easily customized with different vegetables or toppings, making it an ideal option for a quick and healthy Sunday morning breakfast.

Note: More recipes are coming soon!