Here's What Real Healthy People Actually Eat For Brunch

I'm a huge fan of eggs for brunch, and this homemade sweet potato hash with poached eggs is the perfect combination of comfort food and health. It's a good dish to impress guests with, too, because it looks and sounds fancy but it's easy to make! To save time, make the sweet potatoes ahead of time - or simply use leftover roasted potatoes. Never made poached eggs at home before? Try it - it's easier than you'd think. Or, you can always substitute fried eggs (leave the yolk runny!) instead."

Get the recipe here.

—Anne Mauney, MPH, RD, founder of fANNEtasticfood.com

"​What I love about this Sunday meal is that the ingredients are typically stored away in the pantry and the recipe can be easily adapted. Don't have peppers? Use any other vegetable you wish. Not a fan of black beans? Use shredded chicken. Besides, who doesn't want to wake up to a tex-mex meal? And, for those egg lovers feel free to top their enchilada with a soft-fried egg. All are happy!"

Get the recipe here.

—Nita Sharda, RD, owner of Carrots and Cake Balanced Nutrition Consulting

"These Greek Yogurt Pancakes are a family favorite. Everyone loves their fluffy texture, and I love that they’re packed with protein and whole grains. Even better, the pancakes only take a couple minutes longer than using a boxed mix, so it’s easy to get breakfast on the table quickly!"

Get the recipe here.

—Amelia Winslow, MS, MPH, nutritionist and founder of Eating Made Easy

"This is an easy-to-prepare, make-ahead weekend breakfast that's guaranteed to please the whole family! It's rich and decadent like bread pudding should be, but thanks to a few healthy swaps it's low-calorie, low-fat, and actually good for you! This is one breakfast treat you can feel great about eating."

Get the recipe here.

—Anjali Shah, board certified health coach and founder of The Picky Eater

"The best part about this recipe is that all the ingredients used are easy to find, inexpensive, and more importantly ... minimally processed — just whole and clean foods."

Get the recipe here.

—Katie Yip, New York City-based Pilates teacher

"I like to indulge in something warm, sweet and fulfilling on weekends and this almost always involves pancakes. These are made with buckwheat flour, almond milk, and water. These always hit the right notes alongside a cup of coffee, and give me the sweet kick I save for the weekend!"

Get the recipe here.

—Aina Hussain, registered nutritionist and founder of The Fruitful Foodie

"Blueberry protein pancakes are easy to make but take more time than a weekday morning may permit. As a dietitian I still love pancakes (who doesn't?) and these are ... low in simple carbs and sugars and high in protein."

Recipe here.

—Amanda Foti, Senior Registered Dietitian for Selvera Wellness

"This tasty, easy-to-prepare breakfast combines two nutrient–rich powerhouse foods. I love making a batch and using in the morning and as an after-school snack!"

The recipe: In a small bowl, whisk 1 egg, 2 egg whites, 1 tsp water, 1 tsp mustard, and salt and pepper until mixed but not too foamy. Wash 1 cup chopped fresh baby spinach and add to a medium nonstick skillet while still a little damp. Sauté over high heat until just wilted, then transfer the spinach to a silicone mini muffin pan. Divide the egg mixture evenly between the muffin molds, put the muffin mold on a baking sheet, and bake for 8-10 minutes or until center is firm.

—David Kirsch, celebrity trainer, founder of David Kirsch Wellness, and author of Ultimate Family Wellness