Sugar-free Brunch Recipes
Classic American brunch dishes like pancakes and waffles are often full of sugar and doused in maple syrup (in other words, even more sugar). If you’re trying to quit sugar, try one of these delicious options. You’ll never go back to a carb-heavy brunch again.
Shakshuka (Middle Eastern spicy tomatoes and eggs)
In a large skillet, heat 2 Tbsp. extra-virgin olive oil. Add 1 chopped onion and 2 cloves garlic, thinly sliced, until soft and translucent. Add 1 minced jalapeno, 1 ½ tsp. salt, 1 tsp. smoked or sweet paprika, 1 tsp. caraway seeds (optional), ¾ tsp. ground cumin, and ½ tsp. turmeric. Cook for 1 minute, stirring. Add 1 28-ounce can diced tomatoes, 2 Tbsp. tomato paste, and 1 tsp. apple cider vinegar. Reduce heat and cook, stirring occasionally, until thickened, about 12 minutes. Stir in 1 to 2 cups chopped greens (spinach, kale, Swiss chard, whatever you have on hand) and cook until wilted. (You can store, refrigerated, overnight at this point; in the morning, reheat to a simmer on the stove and continue.) Cut 4 ounces feta into cubes (about 1 cup) and press into the sauce. Use a spoon to make 6 small indentations in the sauce and crack an egg in each (to help the whites cook, you can mix them gently into the sauce, being careful not to break the yolks). Cook about 3 minutes until whites are set but yolks are still runny. Spoon into bowl, giving each person an egg yolk and sauce. Serve with pita or other bread.
Preheat oven to 350 degrees. Lightly grease a 13-by-9-inch baking dish. In a medium bowl, combine 2 cups diced ham, 1 diced red pepper, ½ cup sliced scallion, and 1 cup (4 ounces) shredded cheddar cheese. In each of 10 (8-inch) tortillas, place about ⅓ cup of filling in a line down the center. Roll up and place seam side down in prepared baking dish. In a large bowl, whisk together 6 large eggs, 2 cups milk, 1 Tbsp. all-purpose flour, ½ tsp. ground cumin, ½ tsp. salt, and ½ tsp. freshly ground black pepper. Pour over top of filled tortillas. Scatter 1 cup shredded cheddar on top. (You can store, refrigerated, overnight at this point; bring to room temperature before baking.) Cover with foil and bake for 40 minutes; uncover and bake for another 10 until cheese is browned. Scatter chopped scallions on top as a garnish and serve.
Savory Oatmeal with Eggs
In a small pot, bring 3¼ cups of water to a boil. Add 2 cup rolled oats and a ¼ tsp. salt. Reduce heat and let simmer until cooked, about 5 minutes. Meanwhile, poach or fry 4 eggs. Mix into oatmeal ½ cup grated Parmesan or shredded cheddar, ¼ cup sliced scallion, and ½ cup chopped ham or cooked bacon (optional). Spoon into 4 bowls, top each with an egg, and serve.