1/20
From the Recipe Creator:
If you love smoothies but sometimes want to linger over breakfast instead of sipping it on the go, then this Jamba-inspired smoothie bowl is your answer. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Nutrition Facts:
1-1/2 cups: 155 calories, 0 fat (0 saturated fat), 2mg cholesterol, 54mg sodium, 35g carbohydrate (30g sugars, 2g fiber), 5g protein.
4/20
From the Recipe Creator:
This recipe satisfied all of my cravings for breakfast when I was pregnant. I knew I was getting plenty of nutrition in each serving, and it tasted great.—Penelope Wylie, San Francisco, California
Nutrition Facts:
1 serving: 469 calories, 20g fat (4g saturated fat), 6mg cholesterol, 337mg sodium, 65g carbohydrate (39g sugars, 8g fiber), 15g protein.
5/20
From the Recipe Creator:
French toast is a crowd-pleaser, but it's hard to make for a big group. This overnight casserole with strawberries and a sweet pecan topping fixes everything. —David Stelzl Jr., Waxhaw, North Carolina
Nutrition Facts:
1 piece (calculated without additional syrup): 377 calories, 20g fat (8g saturated fat), 126mg cholesterol, 266mg sodium, 42g carbohydrate (27g sugars, 3g fiber), 8g protein.
6/20
From the Recipe Creator:
When our son was growing up, this was one of his favorite breakfasts. I've used low-fat ingredients in the past with good results, too.—Joan Hallford, North Richland Hills, Texas
Nutrition Facts:
1 taco: 225 calories, 12g fat (6g saturated fat), 24mg cholesterol, 280mg sodium, 25g carbohydrate (8g sugars, 2g fiber), 4g protein.
8/20
From the Recipe Creator:
When my mother-in-law (Gran to our kids) had us over for brunch, I especially enjoyed her yogurt parfaits. They were refreshing, light and wholesome. I made a few changes to her recipe and came up with this sweet, crunchy and nutty variation. Yum! —Angela Keller, Newburgh, Indiana
Nutrition Facts:
1 parfait: 327 calories, 17g fat (6g saturated fat), 13mg cholesterol, 104mg sodium, 39g carbohydrate (26g sugars, 4g fiber), 8g protein.
9/20
From the Recipe Creator:
Pannekoeken, or Dutch baked pancakes, are a treat in my husband’s family. You can also try this recipe with vanilla extract, blueberries and lemon peel. —Jennifer Beckman, Falls Church, Virginia
Nutrition Facts:
1 slice with 1/2 cup topping: 252 calories, 13g fat (4g saturated fat), 153mg cholesterol, 245mg sodium, 27g carbohydrate (13g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 medium-fat meat, 1 fruit.
11/20
From the Recipe Creator:
My kids love to help make these towers. They measure, mix, whisk and build stacks. It's a family custom and a perfect summer breakfast or dessert. —Josie Shapiro, San Francisco, California
Nutrition Facts:
3 pancakes with 3 tablespoons each strawberries and whipped cream: 245 calories, 11g fat (7g saturated fat), 40mg cholesterol, 167mg sodium, 30g carbohydrate (10g sugars, 2g fiber), 7g protein.
14/20
From the Recipe Creator:
More of a dessert than breakfast food, these luscious pancakes really know how to showcase the darlings of summertime—strawberries! The pancakes, sauce and cream cheese filling all feature fresh ripe berries. —Shirley Warren, Thiensville, Wisconsin
Nutrition Facts:
2 pancakes with 1 tablespoon spread and 2 tablespoons sauce: 335 calories, 18g fat (11g saturated fat), 96mg cholesterol, 413mg sodium, 35g carbohydrate (14g sugars, 2g fiber), 8g protein.
15/20
From the Recipe Creator:
My husband makes his mom's crepe-like Dutch pancakes with our kids on Saturdays. I came up with the berry sauce, and the dish is now our brunch standard. —Shannon Koene, Blacksburg, Virginia
Nutrition Facts:
4 filled pancakes: 233 calories, 4g fat (2g saturated fat), 98mg cholesterol, 185mg sodium, 41g carbohydrate (17g sugars, 3g fiber), 8g protein.
16/20
From the Recipe Creator:
Because these sweet treats are so easy, I'm almost embarrassed when people ask me for the recipe. They're a snap to make with refrigerated buttermilk biscuits, sugar, cinnamon and your favorite fruit preserves. —Ione Burham, Washington, Iowa
Nutrition Facts:
1 biscuit: 178 calories, 5g fat (3g saturated fat), 12mg cholesterol, 323mg sodium, 31g carbohydrate (14g sugars, 0 fiber), 3g protein.
17/20
From the Recipe Creator:
I love making this rich and delicious French toast for my family. With a warm, creamy filling of mascarpone cheese and a sauce of mixed berries, it's a very easy-to-make breakfast treat that looks like you spent all morning preparing it.—Pamela Shank, Parkersburg, Virginia
Nutrition Facts:
1 serving: 826 calories, 53g fat (29g saturated fat), 365mg cholesterol, 571mg sodium, 72g carbohydrate (28g sugars, 4g fiber), 18g protein.
18/20
From the Recipe Creator:
When I serve quinoa with strawberries and Key lime pie yogurt, friends scrape the bottom of the parfait glass to get every delectable bite. —Bev Jones, Brunswick, Missouri
Nutrition Facts:
1 parfait: 341 calories, 8g fat (5g saturated fat), 9mg cholesterol, 123mg sodium, 60g carbohydrate (43g sugars, 4g fiber), 11g protein.
19/20
From the Recipe Creator:
Here’s my go-to whenever we have brunch guests. If I have extra berries, I just make a fruit salad for later. —Dawn Jarvis, Breckenridge, Minnesota
Nutrition Facts:
1 wrap: 399 calories, 10g fat (4g saturated fat), 72mg cholesterol, 256mg sodium, 68g carbohydrate (29g sugars, 9g fiber), 15g protein.
20/20
From the Recipe Creator:
Blending sour cream and cottage cheese, ingredients traditionally associated with blintzes, into the batter of these pancakes gives them old-fashioned flavor. Top these family favorites with berry syrup to turn an ordinary morning into an extraordinary day.—Dianna Digoy, San Diego, California
Nutrition Facts:
2 pancakes: 248 calories, 13g fat (7g saturated fat), 136mg cholesterol, 371mg sodium, 21g carbohydrate (5g sugars, 1g fiber), 11g protein.
Strawberry Breakfast Recipes FAQ
What are the best creative strawberry recipes to use up berries?
The best creative strawberry recipes to use up berries can be sweet or savory, and as easy as sprinkling over pancakes or layers of yogurt and granola, or stirring into baked goods like quick breads and muffins. For something a little different, layer them on top of toast with soft cheese and cured meat or make refreshing strawberry drinks, like cocktails or flavored water.
Slightly overripe strawberries can be blended into frozen drinks or cream cheese for bagels, where you get all the flavor but don’t have to contend with the soft texture. To keep berries getting past their prime from going to waste, freeze them in a single layer and then transfer them to a freezer-proof food storage bag.
Can breakfasts with fresh fruit be made in advance?
Yes, breakfasts with fresh fruit can be made in advance, especially dishes like parfaits, overnight oats and baked items, like muffins or scones. In these recipes, the fresh fruit is either cooked or contained in a dish to prevent the juices from leaking or making the food soggy. Some recipes can be fully assembled and refrigerated overnight, while others, like fruit-topped French toast bakes, can be partially prepped and finished with fresh fruit just before serving.
What is the easiest way to hull strawberries?
There are a few easy ways to hull strawberries and make prep a breeze, including pushing a plastic straw lengthwise through the berry to pop out the core, slicing off the top with a small, sharp knife or picking up a strawberry huller, which has a claw-like tip to grab and pull the leaves and core out together. These techniques are especially useful when prepping a large amount of strawberries for smoothies, compotes or fruit salads. For best results, hull strawberries just before using them, as removing the stem too early can cause the fruit to soften or spoil more quickly.
