Photo: © 2017 by Erin Scott

The Surprisingly Great Hash Browns
We're familiar with many healthy veggie swaps, but here's one we hadn't seen before: shredded cabbage for hash browns. As it turns out, the cruciferous vegetable becomes tender, like a potato does, when you sauté it, and is much lower in carbs. In Megan Gilmore's new book, No Excuses Detox, she explains how to do it. The key is to use the largest skillet you have, because the shredded cabbage is bulky at first but shrinks as it cooks. You cook the cabbage with butter, onion and diced green bell pepper; then, crack eggs into the skillet, directly on top of the cooked vegetables, sprinkle with cheddar and bake just until the eggs are set.

Get the recipe: Skillet Breakfast Hash

Photo: Pamela Braun

3-Ingredient Pancakes
A humble banana is the star of these cakes from Pamela Braun's new book, High-Protein Pancakes. They make for an amazing a.m. meal when you're watching your carb intake; all you need to do is mash a banana up, add two eggs and a bit of baking powder; then pour spoonfuls of batter onto a hot skillet. The finished pancakes are more rich and creamy than airy and fluffy, and taste delicious with a sprinkle of cinnamon or a dollop of plain yogurt.

Get the recipe: 3-Ingredient Pancakes

Photo: Chris Bodnar

A Reason to Mix 2 Classics
Although we don't normally eat deviled eggs or guacamole for breakfast, their base ingredients—eggs and avocado—are standard morning fare. So putting them together, as a hard-boiled egg half that's stuffed with a mixture of mashed egg yolk and avocado, plus tomato, garlic, red onion and some seasonings, isn't as weird as you might think. The combo, which Joy McCarthy explains in her new book, Joyous Detox, is a winner you can enjoy any time of day.

Get the recipe: Guacamole Deviled Eggs

Photo: Alison Gootee

The Salad You'll Really Want to Eat in the Morning
The trick to making a bowl of leafy greens appetizing before noon? A savory-sweet dressing made from lemon or orange juice, maple syrup, balsamic vinegar and olive oil; and can't-go-wrong toppings, including shredded cheddar cheese, crumbled turkey bacon and a fried egg. A couple of crisp Granny Smith apple slices add crunch, so you won't even need toast.

Get the recipe: Breakfast Salad

Photo: Sohadiszno/iStock

The Vegan Meal Even Omnivores Will Love
Skeptics will be won over by this meat- and egg-free dish, a bursting-with-veggies twist on scrambled eggs, minus the actual eggs. Extra-firm tofu takes their place; once you drain the water out and crumble it, it makes for an unexpectedly light and springy scramble. And while the recipe includes spinach, onion, garlic and bell pepper, you can swap in any add-ins you'd like, from mushrooms to tomatoes.

Get the recipe: Tofu Scramble