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Frittate , as they are called in Italy, can be downsized into mini portions for the perfect low carb breakfast on-the-go. This version calls for mushrooms, leeks, and zucchini, but you could make these with any seasonal vegetables. Try artichokes and asparagus in the spring, tomatoes and eggplant in the summer, or fennel and roasted peppers in the fall. Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here .

A great gluten-free option, these muffins are packed with flavor and make a great on-the-go breakfast.

Spice up your next weekend breakfast or brunch with this Huevos Rancheros recipe. It’s a great way to use leftover rice and beans. See the directions for tips on bulk cooking rice and beans. For a lower-carb version, sub cauliflower rice for the brown rice.

Avocado toast is a quick and easy go-to breakfast that incorporates healthy fat, whole grains, and protein. Change things up by substituting the turkey bacon with an over-easy egg or sliced hard-boiled egg. Complete your Plate: For a hearty, filling breakfast, add a 1/2 cup of nonfat, plain Greek yogurt topped with a handful of blueberries.

A flavorful and versatile chicken recipe, serve this as a main entrée with vegetables or over a salad. It’s also kid-friendly and much healthier than any frozen chicken nugget.

This recipe is not only delicious, but it’s also kidney-friendly. Try a variety of dipping sauces, such as barbecue sauce, curry sauce, fruit spreads, or low-sodium salad dressing.

Pumpkin pie is typically lower in sugar and fat than the other holiday favorite, pecan pie. Plus it gets a nutritional boost from pumpkin puree which is rich in vitamin A. For this diabetes-friendly version, we reduce the sugar by using a Splenda sugar blend in the filling. The low-fat crust is seasoned with a hint of crystallized ginger and maple syrup for an extra-special flavor boost.

These oat bran pancakes are a classic breakfast with a healthy twist. They are made with oat bran, a whole grain that is rich in protein, antioxidants, and fiber—these nutrients help support a healthy immune system, heart, and gut. The sweet taste of these pancakes comes from zero- calorie Splenda ® Granulated Sweetener. Top with fresh berries or any of your other favorite pancake toppings with no added sugars and enjoy!