Watching the calories in your healthy breakfast doesn’t have to mean limiting your creativity. Try these inspiring sweet and savory ideas—they’re easy to make, fun to eat and none clock in at more than 300 calories per serving. They’re also balanced, featuring lean proteins, healthy fats as well as fruits and vegetables. While 300 calories may not be enough food for everyone, these recipes can easily be modified for bigger or smaller portions. And there are plenty of gluten-free, nut-free and vegetarian options.

Spiced lentils and scrambled eggs come together in this protein-packed breakfast that’s full of flavor and under 300 calories.

In a jar, mix 1/2 cup rolled oats, 1/2 cup milk of choice, 2 teaspoons of chia seeds, 2 teaspoons of maple syrup, 1/2 teaspoon cinnamon and 1/2 cup diced pear. Mix well, cover and place in the refrigerator for at least 4 hours but ideally overnight.

Spread a toasted whole grain waffle with 2 tablespoons of almond butter, followed by half a sliced banana and 2 tablespoons of granola.

Cook 1 large beaten egg in a nonstick skillet in 1 teaspoon melted butter. Season with salt and pepper. Split 1 small warm baked potato and stuff with the scrambled egg. Top with 1 tablespoon shredded Cheddar and some sliced scallions.

Top a toasted whole grain English muffin with a scrambled egg, 1 slice of Cheddar cheese and baby spinach leaves.

Spread 1 piece whole-grain toast with 1 tablespoon smooth peanut butter. Slice 1 small banana into thin rounds and arrange on the toast. Sprinkle with 2 teaspoons chia seeds and some ground cinnamon.

Top 1/2 toasted bagel with 2 scrambled eggs and 2 tablespoons salsa. Top with fresh cilantro leaves and serve.

Cook 2 large eggs sunny side up in a nonstick skillet in 1/2 tablespoon melted butter. Season with salt and pepper. Slide onto a plate and top with 1 tablespoon pesto, 1 sliced pickled cherry pepper and 1 tablespoon grated Parmesan.

In a blender combine frozen mixed berries, 1 scoop protein powder and 1 1/2 cups almond milk — blend until smooth. If you prefer not to use protein powder, swap out for 1 cup of nonfat cottage cheese.

Use a fork to crush up 1/3 cup fresh raspberries with 1 tablespoon pure maple syrup until saucy. Scoop 1 cup 2-percent Greek yogurt into a bowl and top with the raspberry sauce, 1/4 cup blueberries and 1 tablespoon chopped roasted almonds.

Top one 6 1/2-inch flour tortillas with 2 tablespoons shredded Swiss cheese and 1 chopped piece cooked bacon. Broil until the cheese melts. Top with 2 tablespoons diced avocado. Season with salt and pepper. Add a few dashes of your favorite hot sauce.

Blend 1 cup each pineapple chunks and chopped kale, 1/2 cup green grapes, 1 tablespoon each extra-virgin coconut oil and lemon juice, 1 small coin fresh ginger and 2 teaspoons ground flax seed.

Top 1 cup cooked oatmeal (prepared with water) with 2 tablespoons 2-percent Greek yogurt, 2 tablespoons pomegranate seeds and 1 tablespoon roasted pistachios. Drizzle on 2 teaspoons honey and finish with a sprinkle of ground cardamom.

Sprinkle 2 tablespoons shredded Pepper Jack cheese on a toasted buttermilk waffle. Broil until the cheese melts. Cut the waffle in half and top one half with 2 small tomato slices. Season with salt and pepper. Then add a halved cooked sausage patty. Make a sandwich with the remaining waffle half.

You can make this frittata ahead of time. On busy mornings enjoy a warmed slice along with a piece of whole grain toast topped with 2 teaspoons of jam.

Bake up this simple tea cake and enjoy with 1 cup of nonfat Greek yogurt topped with 1/2 cup of fresh berries. Store cooled and sliced cake in the freezer for up to 3 months.

Fuel your family’s morning with these fluffy banana-coconut pancakes made with a wholesome blend of all-purpose and buckwheat flours. Naturally sweetened with ripe banana, these pancakes get irresistible flavor and texture from coconut and mini chocolate chips. We suggest making them kid-sized, but you could also increase the amount of batter in each for heartier knife-and-fork portions. Either way they’re perfectly comforting served with banana slices, a sprinkle of chocolate chips and a drizzle of maple syrup. With just 226 calories and 10 grams of fat, it’s a healthy, lower-calorie and lower-fat breakfast that’s still packed with crowd-pleasing flavor (see Cook’s Note).