Now that the gorgeous spring weather has returned, the thought of spending an early afternoon brunching outdoors is music to my ears. Decadent dishes like eggs Benedict, cheesy omelets, and gooey French toast are my go-to menu items.

But all that deliciousness comes with a price: calories. A typical brunch — including hash browns, buttered toast, and a few bites of your daughter’s chocolate chip pancake — could easily put you above your recommended calorie intake for the entire day.

While splurging now and again is perfectly fine, you can make a few small adjustments to create a nutritious, yummy brunch at home. Here are some of our favorite spring brunch recipes taken from the Isagenix Recipe Guide. Enjoy!

Egg White Veggie Muffins

Looking for some morning fuel? Try these yummy bite-sized breakfast favorites.

Egg white veggie muffinsIngredients

  • 6 large egg whites
  • ¼ teaspoon black pepper
  • ⅓ cup button mushrooms, thinly sliced
  • ⅓ cup broccoli, chopped
  • ¼ cup red bell pepper, diced
  • 2 tablespoons shredded cheddar cheese
  • 4 halves sun-dried tomatoes
  • Olive oil spray

Directions

  1. Heat oven to 350 F. Coat 4 cups of a muffin pan with olive oil spray.
  2. In a bowl, whisk to combine egg whites and black pepper.
  3. Divide mushrooms, broccoli, and bell pepper evenly between the 4 prepared muffin cups. Pour egg white mixture over the vegetables and top each cup with an equal amount of cheese and 1 half sun-dried tomato.
  4. Bake for 20 minutes or until eggs are set. Serve warm.

Nutrition per Serving

118 calories • 3 g fat • 7 g carbs • 2 g fiber • 3 g sugar • 16 g protein

Greek Avocado Toast

Simple and delicious, this well-balanced meal has a great blend of ingredients to keep you satisfied all morning.

Slice of Greek avocado toast on a plateIngredients

  • 1 slice light whole-grain bread
  • ¼ ripe avocado, pitted and peeled
  • 1 teaspoon Isagenix Greens™
  • ¾ teaspoon fresh lemon juice
  • ⅛ teaspoon crushed red pepper flakes
  • 1 grape tomato, quartered
  • 1 tablespoon English cucumber, chopped
  • 1 teaspoon crumbled fat-free feta cheese
  • ½ teaspoon fresh dill, chopped

Directions

  1. Toast bread until browned and crisp.
  2. In a bowl, combine avocado, Isagenix Greens, lemon juice, and red pepper flakes. Mash with a fork until chunky but combined.
  3. Spread avocado mixture evenly on toast, and top with tomato, cucumber, feta cheese, and dill.

Nutrition per Serving

148 calories • 7 g fat • 18 g carbs • 9 g fiber • 2 g sugar • 5 g protein

Blueberry Oat Muffins

These not-too-sweet treats are packed with antioxidants, protein, and nutrients so you can start your day right.

Blueberry oat muffins in a basket

Ingredients

  • Coconut oil spray
  • ¾ cup gluten-free flour
  • 2 scoops Creamy French Vanilla IsaLean® Shake
  • 1 teaspoon baking powder
  • ½ cup unsweetened applesauce
  • 2 tablespoons honey
  • 2 tablespoons coconut oil, melted
  • 1 large egg
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • ½ cup fresh blueberries
  • 1 tablespoon rolled oats

Directions

  1. Heat oven to 350 F. Lightly coat a 6-cup muffin pan with coconut oil spray.
  2. In a mixing bowl, combine flour, IsaLean Shake, and baking powder. In a separate bowl, whisk together almond milk, applesauce, honey, coconut oil, egg, lemon zest, and vanilla extract.
  3. Add wet ingredients into the dry ingredients, mixing until all is combined. Fold in blueberries, but do not overmix.
  4. Divide batter evenly between the 6 muffin cups, filling each about ¾ full. Top with rolled oats.
  5. Bake for 25 minutes. Let cool before serving.

Nutrition per Serving

179 calories • 7 g fat • 24 g carbs • 4 g fiber • 10 g sugar • 7 g protein

Happy spring!