NEW YORK (CBSNewYork) — We’re 10 days into the new year and you’re already struggling to keep your New Year’s resolution to eat healthy.

Celebrity private chef Mark Bailey stopped by the CBS2 studios with low-calorie breakfast recipes that can help you keep your resolution.

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To watch the full segment, click on the video player above.

For more information about Bailey, visit

Yogurt and Granola Parfait

(serves 1)

1/4 cup granola

1/2 cup plain yogurt

1 tbsp honey or maple syrup

1/4 cup berries of choice

In a parfait glass, place granola on the bottom.  Top with yogurt and fruit.  Drizzle with honey.

Serve chilled.

Sprouts Benedict

(Serves 2)

1 1/2 cups brussel sprouts, halved

1 tbsp olive oil

1/4 tsp ground black pepper

2 eggs, poached

2 strips turkey bacon, halved

1 English muffin, toasted


cooking spray

Preheat oven to 350 degrees.

In a small bowl, toss sprouts with olive oil and season with salt and pepper.  Transfer to small baking dish.  Bake for 20 minutes or until cooked.

Grease baking sheet with cooking spray.  Lay bacon strips on a baking sheet.  Transfer to over and bake for 15-10 minutes or until cooked.

To assemble, plate muffins face up.  Top each slice with sprouts followed by bacon.  Top with poached egg.

Banana Oat Pancakes

(Serve 4)

4 bananas, ripen

1 cup rolled oats

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1 tsp baking powder

1/2 tsp cinnamon

1/4 tsp salt

butter cooking spray

maple syrup

strawberries and banana slices for garnish

Combine bananas, eggs, oats and baking powder in a blender.  Blend until batter is smooth.  Let sit for 10 minutes.

Heat skillet greased with cooking spray over medium heat.  Using a ladle, spoon batter on skillet to form medium sized pancakes.  When cake bubbles (approx. 2 minutes) flip and cook other side until brown.  Repeat with remaining batter.

Serve cakes warm with syrup or powdered sugar.

Turkey Sausage & Mushroom Egg Bakes

(Serves 3)

A breakfast rich in protein is important for runners.  These egg bakes are loaded with protein with the addition of  turkey sausage.

6 eggs

3/4 cup garlic and cheese crouton cubes, lightly crumbled

1/2 cup shredded pepper jack cheese

1/4 cup milk

3 turkey sausage links, removed from casing

2 garlic cloves, minced

1/2 onion, diced

5-6 mushrooms, stems removed and diced

2 tbsp olive oil

butter cooking spray

1/2 tsp salt

1 tsp ground black pepper

Preheat oven to 350 degrees.

In a small skillet heat oil over medium heat.  Add onions, garlic and sausage.  Stir occasionally chopping sausage into bits.  Sauté until sausage is cooked.  Remove from heat.  Set aside.

In a small bowl, whisk together egg and milk.  Season with salt and pepper.  Set aside.

Grease 6 cup muffin pan with cooking spray.  Add crouton crumbles to each cup.  Top each with cheese and mushrooms.  Using a ladle, spoon egg mixture evenly into cups.  Top with crumbled sausage mixture.

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Bake for 30-45 minutes or until egg rounds set.  Remove from oven and allow to cool for 2-3 minutes.  Using a knife loosen sides of egg bakes.  Transfer egg bakes out of muffin pan by flipping pan over cutting board.  When egg bakes drop, flip right side up and serve warm.