Bitluxy

Mon, 06 Jul 2026 00:00:00 GMT

Triple Berry Wake-Up Breakfast

Ingredients

1 Egg
4 sl White bread; crusts removed
1/2 pt Fresh strawberries; sliced
2 tb Strawberry spreadable fruit
2 tb Skim milk
1/4 c Fat-free cream cheese;

Instructions

Seeing I havent posted in quite a while, I thought that I would post lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I only have 44 formatted. Plan on formatting the rest this week. Hope you all enjoy these. Combine cream cheese and spreadable fruit; spread on two slices of bread. Top with sliced berries, making a complete blanket over the cheese. Top each with remaining bread. In a bowl, beat egg and milk. Heat a frying pan or griddle coated with nonstick cooking spray over medium-high heat. Dip sandwiches in egg mixture and fry until golden brown on both sides. If desired, serve with syrup or dust with confectioners sugar. Serving Size: 1/2 recipe NOTES : This recipe earned "most outstanding" honors in our states "Berry-Off" cooking contest. Strawberries make this stuffed French toast scrumptious. Recipe by: Leandra Holland, Westlake, California Posted to recipelu-digest Volume 01 Number 420 by "Dorothy Tapping" on Dec 30, 1997

Mon, 06 Jul 2026 00:00:00 GMT

Eggy bread with smoked haddock and watercress and apple salad

Ingredients

4 slices of sourdough
2 eggs, beaten
20ml of soy sauce
200ml of milk
200g of smoked haddock, divided into 50g portions
4 tbsp of rapeseed oil
2 tbsp of white wine vinegar
1 tbsp of wholegrain mustard
salt
pepper
1 bunch of watercress, washed
1 red apple

Instructions

For the smoked haddock, bring the milk to a simmer in a saucepan over a low heat, then place the haddock in the pan and cook gently for 5 minutes
Whilst the haddock poaches, make the dressing by whisking all the ingredients together. Taste and season with salt and pepper
Core and finely slice the apple and place in a bowl. Add the watercress and pour over the dressing, reserving a little to garnish. Toss to coat evenly
For the bread, add the soy sauce to the beaten eggs. Place the bread into the mix until soaked, then remove and cook in a hot frying pan for 1 minute on each side until golden brown. Keep warm
Carefully remove the haddock from the milk
Place the eggy bread on a warm plate, place the hot haddock on the bread and top with the watercress and apple salad. Finish with a drizzle of the leftover mustard dressing

Mon, 06 Jul 2026 00:00:00 GMT

Farmers Breakfast

Ingredients

4 Bacon; strips, cubed
4 Potatoes; medium
3 tb milk
1 c Ham; cooked, small cubes
1/2 ts Salt
2 Tomatoes; medium, peeled
3 Eggs; large
1 tb Chives; chopped

Instructions

Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set aside to cool. Slice potatoes. In a large frypan cook bacon until transperent. Add the potato slices; cook until lightly borwned. Meanwhile blend eggs with milk and salt. Stir in the cubed ham. Cut the tomatoes into thin wedges; add to the egg mixture. Pour the egg mixture over the potatoes in the frypan. Cook until the eggs are set. Sprinkle with chopped chives and serve at once.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Fruit Salad

Ingredients

2 cup Strawberries sliced
1 cup Raspberries
2 cup Grapes
1 cup Apple chopped
2 teaspoons Lemon zest
1/4 cup Creme de Cassis
1 cup Sparkling wine (or champagne)
1/2 cup Blueberries
3 whole Bananas

Instructions

Combine all the fruit & the lemon zest in a large bowl (except bananas) & toss lightly. Pour the creme de cassis over the fruit.
Just before serving, toss in the bananas & the sparking wine.

Mon, 06 Jul 2026 00:00:00 GMT

Make-ahead Breakfast Eggs

Ingredients

6 large Eggs
1/4 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 tablespoon margarine
4 ounces sour cream
6 slices bacon fried and crumbled
1/2 cup shredded sharp cheese

Instructions

Beat eggs; stir in milk, salt and pepper. In skillet, melt margarine and pour in egg mixture. Cook until set but still moist. Cool, and stir in sour cream.
Put mixture into a buttered shallow baking pan. Top with crumbled bacon and shredded cheese. Cover and refrigerate overnight.
The next morning: Bake at 300 degrees (F) for 15 to 20 minutes

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Sandwich

Ingredients

1 Whole wheat English Muffins
2 Eggs fried
2 slices Bacon
1 slice Cheese
Butter

Instructions

Make the sandwich. Poof!

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Supreme

Ingredients

1 pound bulk pork sausage
1 pound ground beef
1 small onion chopped
3/4 cup sliced fresh mushrooms
1/2 cup chopped green pepper
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or margarine melted
2 cups shredded Cheddar cheese divided
12 eggs
2/3 cup whipping cream

Instructions

In a large skillet, cook the sausage, beef, onion, mushrooms and green pepper over medium heat until meat is no longer pink; drain. Stir in salt and pepper; set aside.
Pour butter into an ungreased 13-in. x 9-in. x 2-in. baking dish. sprinkle with 1 cup cheese. beat eggs; pour over cheese. Top with sausage mixture. Pour the cream over sausage mixture. Sprinkle with remaining cheese. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325 degrees F for 35-40 minutes or until set. Let stand for 10 minutes before cutting.

Mon, 06 Jul 2026 00:00:00 GMT

Scrambled egg & feta hash

Ingredients

2 tbsp coconut oil
90g cherry tomatoes , halved
4 spring onions , chopped
60g feta , cut into small cubes
3 eggs , beaten
1 tsp snipped chives
110g spinach

Instructions

Heat the oil in a non-stick pan on a low-medium heat. Add the tomatoes and spring onions, and cook gently for 3-4 mins until softened.
Add the feta and cook for 1 min to warm through, then pour in the eggs and chives. Season with pepper and keep stirring to scramble the eggs. Put a handful of the spinach on a plate and top with the eggs. Serve the rest of the spinach on the side.

Mon, 06 Jul 2026 00:00:00 GMT

All-in-1 Veggie Breakfast

Ingredients

1 lb Potatoes cubed
1/4 cup Olive Oil
1 sprig Fresh Thyme
1/2 lb Mushrooms
1 dozen Cherry Tomatoes
4 Eggs
2 tbsp Parsley chopped
Buttered Toast
Salt & Pepper

Instructions

Spread the potato cubes out in a roasting pan. Drizzle over half the oil, scatter over the thyme sprigs and season with salt and pepper. Bake in a preheated over for 7-10 minutes at 425 degrees.
Stir the potato cubes well, then add the mushrooms and bake for 10 minutes.
Add the tomatoes and bake for another 10 minutes.
Make four hollows in between the vegetables and carefully break an egg into each hollow. Bake for 3-4 minutes until the eggs are set.
Garnish the vegetable mixture with parsley and serve straight from the pan or serve on a plate with buttered toast.

Mon, 06 Jul 2026 00:00:00 GMT

T-Jam Waffle Breakfast

Ingredients

1 multigrain wallfe
1 cup low fat cottage cheese
1 cup Fresh blueberries
1 slice turkey bacon

Instructions

Toast the multi-grain waffle, and cook the turkey back (use pre-cooked if available). Top the waffle with blueberries and add sides of bacon and cottage cheese.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast

Ingredients

1/2 lb salami thin sliced
1 lb ham sliced
1 lb Sharp Cheddar cheese sliced
1/2 lb swiss cheese sliced
1 package rye crackers
2 1/2 gallon vanilla greek yogurt
3 avocados
1/2 lb pepperjack cheese
1 box muslix
1 bag Coffee
1 jug creamer

Instructions

Place all ingredients on parchment paper and enjoy.

Mon, 06 Jul 2026 00:00:00 GMT

Overnight Oatmeal Pancakes

Ingredients

2 c. quick cooking oats
2 c. buttermilk
2 Eggs beaten
1/4 c. Butter softened
1/3 c. Blueberries, cranberries, or raisins optional
1/2 c. Whole wheat flour
2 Tbsp. Sugar
1 tsp. Baking powder
1 tsp. Baking soda
1/2 tsp. Cinnamon
1/2 tsp. Salt

Instructions

Mix together the oatmeal, flour and buttermilk. Cover and refrigerate overnight. The next morning, add the eggs, butter, and fruit, if desired., to the oatmeal mixture. Mix well with a hand held mixer to make sure that the butter is thoroughly combined. Add sugar, baking powder, baking soda, cinnamon and salt and stir until moistened. Pour 1/4 cup batter on hot griddle for each cake. If batter is too thick, add buttermilk, 1 tablespoon at a time until desired consistency. Cook cakes until bubbles appear on tops; turn to brown. We double this recipe. If you don't add fruit to the pancakes, maple syrup with fruit in it is also excellent. Heat 1 c. maple syrup with 1 c. fresh or frozen fruit. When the frozen fruit bursts, remove heat. It is good to periodically stir while the maple syrup is heating.

Mon, 06 Jul 2026 00:00:00 GMT

Continental Breakfast

Ingredients

COLD GOODS
3.5 Litres Milk
0.25 Litres Lite Milk & Soy Milk
3.75 Litres Juice
0.5 kg Yogurt
1.25 kg Peaches
12.5 ea Butter Portions
0.6 kg Bananas
0.6 kg Red Apples
0.6 kg Pears or Peaches
0.6 kg Mandarines or Oranges
DRY GOODS
1.3 kg Cereals
12.5 ea Toast Spreads
FROZEN GOODS
1.25 Loaf White Bread
0.5 Loaf Wholemeal
1 Loaf Raisin Toast

Instructions

7:30 am -
-Set up white trolley in the cool room with the "COLD GOODS" section
-Refill cereal containers & toast spreads
-Set up dishwasher and wash dirty glasses
-Set up serving table in the dining room, one table for toast related items and one for cereals
-Put gluten free cereal on the dishwasher side of the servery
-Set up the gluten free toaster
-Start cooking toast a few minutes before 8 am

Mon, 06 Jul 2026 00:00:00 GMT

Joanne's Breakfast Muffins

Ingredients

2 cups Almond meal
1/2 teaspoon Salt
2 teaspoons Baking powder
4 Eggs
1 Cup Banana Mashed
1 Cup Fresh(or canned) squash, pumpkin or sweet potato Cooked
1/4 Cup Olive oil

Instructions

Preheat oven to 400(F) degrees. Place unbleached muffin papers in muffin Titan. Combine almond meal, salt, and baking powder in a bowl. In a separate bowl, beat eggs until creamy. Process the banana, squash, and oil in a food processor or blender or beat them by hand. Stir them into the eggs. (all wet ingredients, including the eggs, can be processed, however eggs beaten by hand or with a mixer will add more loft.). Stir wet ingredients into dry ingredients, and mix. Stir in any optional ingredients. Fill muffin tins to the very top. Bake for 20 to 25 minutes or until tester comes out clean.

Mon, 06 Jul 2026 00:00:00 GMT

Glorious Morning Muffins

Ingredients

2 1/2 cups All purpose flour
1 1/4 cups Granulated sugar
1 tablespoon Cinnamon ground
2 teaspoons Baking soda
1 teaspoon Salt
3 each Eggs large
3/4 cup Applesauce canned
1/2 cup Vegetable oil
1 teaspoon Vanilla extract
2 cups Carrot shredded
1 each Apple medium, grated without peel
8 oz Pineapple canned crushed (drained)
1/2 cup Coconut coconut meat, dried, sweetened, shredded flaked
1/2 cup Raisins seedless
1/2 cup Walnuts chopped

Instructions

In a large bowl combine first 5 ingredients.
In another bowl combine the eggs, applesauce, oil and vanilla. Stir into dry ingredients just until moist (batter will be thick).
Stir in carrots, apple, pineapple, coconut, raisins and nuts.
Fill greased or paper lined muffin cups 2/3 full.
Bake at 350 for 20 - 25 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pans to wire racks.

Mon, 06 Jul 2026 00:00:00 GMT

Morning glory

Ingredients

1-2 Handfuls Spinach
1 Avocado
1 cup Strawberries
1 Cup Mango
1/4 cup Goji berries
1 cup Water

Instructions

Use nutribullet if you have it if not a blender will work just fine. Mix all ingredients blend and enjoy in the morning when you first wake up

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Sammie

Ingredients

1 English muffins sliced in half
1 Egg
1 Tomato
1/2 Onion sliced
2 tablespoons Butter cut in half
Mayonnaise
green salsa
hot sauce
2 slices Deli Ham
5-10 green olives sliced

Instructions

1. Add 1 T butter to pan on medium high heat. Add sliced onions and caramelize til deep brown and set aside.
2. Put both slices of English muffin into the toaster and toast to desired level.
3. To pan, add both slices of deli ham (i like honey ham) and crisp in pan. Remove from pan and set aside.
4. Add 1 T butter to pan and crack egg into pan, breaking the yolk but not scrambling. Cook on both sides until edges are crispy and yolk is hard.
5. To english muffin slices, add mayo, green salsa, and hot sauce to taste on one side. On the other side in order, add ham, tomato, caramelized onion, green olives, and egg. Smush together and make best hangover sandwich known to man.

Mon, 06 Jul 2026 00:00:00 GMT

Sunrise Chef

Ingredients

BISQUE:
Lobster Shells & Body reaserved from other recipes
2 tbsp Olive Oil Chopped
1 Medium Onion
4 Stalks Celery Chopped
1 cup Plum Tomatoes Chopped
1/2 tsp Dry Tarragon
2/3 cup Dry Sherry Wine
2 cups Water
1 cup Heavy Cream
1/8 tsp Saffron
1 stick Butter
4 oz Flour
Salt and Pepper To taste

Instructions

In a 2 qt. saucepan, sautee onion, celery, lobster shells & body and tomatoes with olive oil till soft and colored brown. Add water, sherry, saffron and tarragon, simmer for 35 minutes.
In separate saucepan, cook butter and flour together to make a roux. Approx. 4 minutes.
Strain lobster stock through a fine mesh strainer. Add cream & cook additional 10 minutes, stir roux into stock 1/3 at a time. Bring to a boil and serve.

Mon, 06 Jul 2026 00:00:00 GMT

Hearty Breakfast Muffins

Ingredients

2 carrots, shredded
2 bananas, mashed
1 zucchini, shredded
0.25 cup vegetable oil
0.25 cup yogurt
2 eggs
1 cup whole wheat flour
1.5 teaspoons baking soda
0.5 cup packed brown sugar
0.5 cup rolled oats
0.5 cup shredded coconut
0.5 cup chopped pecans
0.5 cup dried cherries
1 teaspoon ground cinnamon
1 teaspoon salt
0.5 teaspoon ground ginger

Instructions

Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
Mix carrots, banana, zucchini, vegetable oil, yogurt, and eggs together in a large bowl until well combined.
Whisk flour and baking soda together in a separate bowl. Mix brown sugar, oats, coconut, pecans, cherries, cinnamon, salt, and ginger into flour mixture until all ingredients are coated in flour. Stir banana mixture into flour mixture until just combined. Spoon batter into the prepared muffin cups, filling each 2/3 full.
Bake in the preheated oven until tops spring back when lightly pressed, about 18 to 22 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.

Mon, 06 Jul 2026 00:00:00 GMT

Deliciously Ella - Best Breakfast Smoothie

Ingredients

300 ml Almond Milk
1 whole Bananas
0.5 whole Avocado
100 grams Frozen Berries
30 grams Steel-Cut Oats
1 handful Spinach

Instructions

Add ingredients to a blender. Blend.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Burritos - Lowfat - 3 Points

Ingredients

1 c Egg Beaters 99% egg
10 98% Fatfree Flour Tortillas
1 tb Butter or margarine
salt and pepper to taste
6 3/8 oz Lowfat Healthy Choice
1/2 Green pepper chopped
1/2 c lowfat cheese Shredded
Cooking spray
2 tb Water
4 Eggs
1/2 Onion chopped

Instructions

saute onion and pepper in non-stick pan which has been sprayed with desired flavor of non-stick spray. Add cut up Healthy Choice sausage and stir into vegetable mixture. (No need to cook sausage; its fully pre-cooked.) Transfer to a bowl or bag and refrigerate. Lightly beat eggs and egg substitute with the water. Melt butter or margarine in the skillet that was used to saute the onions and peppers (or use non-stick spray). When melted, stir in egg mixture. Cook eggs until almost done, keeping in fairly large curds. Salt and pepper to taste. Combine eggs and cooled sausage mixture. Warm tortillas in the microwave. Place about 1/4 cup of the egg mixture in the center of a tortilla. Top with 1 scant tablespoon of shredded cheddar cheese. Roll tortilla and wrap in waxed paper, tape to seal (label if making more than one kind). Place waxed paper wrapped tortillas in a zip-lock freezer bag in the freezer. To heat from freezer: Cook a single wrapped burrito in the microwave for about 2 minutes on 50% power (or defrost) (would take longer if you were doing multiples). Then microwave for about 1/2 minute more on full power or until hot. Just peel the paper down as you eat so that all the filling stays in. per MasterCook with these lower fat substitutions: 167.8cals,5 fat (25.9% CFF), 97mg chol,2.2g fiber = 3 Weight Watcher Points NOTES : I got the original recipe for these from Libby. Ive been experimenting with lowering the fat and calorie content without "ruining" the flavor and texture. This is my final "successful" experiment! I chose to use a small amount or real butter and real eggs, but these could easily by made with all egg substitute and cooking spray. This would change the nutritional analysis to: 138cals,1.8g fat (11.5%CFF), 2.2g fiber =2 WW points each JaneStarr Nutr. Assoc. : 0 0 0 0 0 0 0 32787 32780 0 0 0 REG 6 shared by JaneStarr -- CT, USA JaneStarr@home.com 5/99 Recipe by: Freezer-Friendly@onelist -- Lightened by JaneStarr Posted to EAT-LF Digest by "Jane" on May 6, 1999,

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Blend Juice

Ingredients

1 medium Cantaloupe Slice and remove rind
1 medium Pineapple Remove rind and core
1 large Apple Wash and core
3-4 medium Carrot Wash and remove stem
2-3 small Pears Wash and remove stem
4-6 medium Strawberries Wash

Instructions

Wash all items, core seeds, remove stickers, proportion to fit juicer and then juice. Add sugar free water mix and water to reach servings needed. Serve cold

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

8 slices bread cubed
2 1/2 cups milk
2 lbs bulk sausage (Bob Evans)
1 1/2 tsp dry mustard
2 cups shredded sharp cheddar
1 1/2 tsp salt
8 eggs or Egg Beaters
dash pepper

Instructions

Spread cubes of bread on bottom of 13X9X2 inch baking dish.
Brown the sausage and drain. Spread browned, crumbled sausage on top of bread.
Beat together eggs, milk, mustard, salt and pepper. Add shredded cheese. Pour mixture over sausage and bread.
Bake in preheated oven at 350 for 50 minutes (edges will be browned ).
Best prepared night before and cooked in morning but may be done the same day.

Mon, 06 Jul 2026 00:00:00 GMT

Toasty breakfast pockets

Ingredients

6 slices American cheese
2 Hard-boiled eggs
2 ounces Sliced deli turkey breast 1/2 cup
1 tablespoon Mayonnaise
24 slices Soft wheat or white bread
3 tablespoons Butter or margarine
Paprika

Instructions

1. Preheat oven to 400°. Cut cheese slices into circles. Cut each circle into quarters. Wrap in plastic wrap and refrigerate. Cut the remaining scraps of cheese into smaller pieces and place in a bowl.
2. Dice boiled eggs and add to bowl.
3. Chop turkey. And turkey and mayonnaise to bowl.
4. For each pocket, place one bread slice on a cutting board. Gently pat down center of bread. Place a level scoop of egg mixture in center of bread slice. Gently pat down center of second bread slice and place over filling. Seal the outer edges of the bread together to make pockets.
5. Arrange pockets on a flat cookie sheet. Microwave butter on high for 30 seconds or until melted. Using a pastry brush, brush the tops of pockets with butter.
6. Bake 11 to 12 minutes or until lightly browned. Top each pocket with two pieces of cheese and sprinkle with paprika, if desired
7. Return pockets to oven, and bake one minute or until cheese begins to melt. Serve warm.

Mon, 06 Jul 2026 00:00:00 GMT

Blender Breakfast

Ingredients

Nectarine, peeled, cut up.
1/2 c Low-fat yogurt
1 Ripe banana, peach, or
1 tb Natural bran
1/2 c Milk OR
1 ts Honey, sugar or maple syrup

Instructions

1>. Combine banana, milk, honey and bran in blender or food processor. Whirl until smooth. Pour into tall glass.

Mon, 06 Jul 2026 00:00:00 GMT

Eric's Avocado Sunrise Breakfast

Ingredients

1 egg
1 small avocado cut in half around middle
1 extra large onion cut to make one large ring to hold egg during cooking
1/2 cup avocado, diced
1/2 cup fresh mushrooms, chopped
1/4 cup onion diced
1/4 cup shredded cheese
2 tablespoons butter divided
2 tablespoon extra virgin olive oil
2 tablespoons sriracha or hot sauce optional
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon garlic powder or crushed garlic
3 slices bacon diced optional

Instructions

Cut the onion in order to get a single 1/4 inch thick ring.
Remove the inner rings from the slice of onion so that you leave about three of four rings intact to ensure that it will hold together during cooking.
Cut the avocado so that you can get a central slice with a hole in the middle where the seed was located.
Put the onion and avocado slices on the side.
Dice the remaining avocado & onion into the required portions.Place in a bowl.
Dice your mushrooms and add them to your bowl of avocado and onions.
Optional: prepare bacon or use good quality bacon crumble usually used on salads.
Place 1 tablespoon of olive oil into a large non-stick pan and 1 tablespoon into a small non-stick pan.
Place 1 tablespoon of butter into both pans.
Turn on stove under both pans to medium high.
When hot place onion ring into the large pan and crack one egg into the center.
place avocado slice over egg (push down on avocado slice if needed to get yolk to pop up through hole).
Season eggs with salt, pepper and garlic to taste.
Cook until eggs are done as you like them.
In the small pan add the Diced avocado, onion and mushrooms.
Season the avocado hash with salt, pepper and garlic to taste.
Optional: add sriachi or hot sauce.
Optional: add bacon.
Cook for about 2-3 minutes until hot.
Top with shredded cheese and cover to allow cheese to melt.
When the avocado hash is done slide over serving plate; place egg with onion and avocado slice over the avocado hash.
Serve with a wedge of lime that can be squeezed over the plate for extra flavor hit.

Mon, 06 Jul 2026 00:00:00 GMT

Egg Substitute Breakfast

Ingredients

1 1/2 Cup Egg Substitute
1/2 Pound Breakfast Sausage
1 Small Can Chopped Green Chilies
2 tablespoons Chopped Jalapenos
1 Cup Low Fat Cheese Shredded

Instructions

Preheat oven to 350.00
Cook and cool the sausage.
Spray a 9X13 baking pan with cooking spray.
Add all the ingredients.
Bake at 350 for 25 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Egg Muffins

Ingredients

2 teaspoons olive oil, for the ramekins
454 g 85% lean ground beef
2 teaspoons kosher salt
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
8 large eggs
1 pinch kosher salt
1 pinch black pepper
1 pinch smoked paprika
2 tablespoons finely chopped parsley (to garnish)

Instructions

Preheat oven to 400 degrees F. Place eight 7 oz ramekins on a large baking sheet and brush them with the olive oil.
In a medium bowl, use your hands to mix together the sausage ingredients: ground meat, salt, thyme, garlic powder, smoked paprika, black pepper, red pepper flakes and cayenne pepper. Divide into eight equal portions (I use a kitchen scale) and place each portion in a ramekin. Press on the meat with your hands so that it covers the bottom and the sides of the ramekins and creates a shell.
Break an egg into each of these sausage shells. Sprinkle the eggs with salt, pepper and smoked paprika. Bake until eggs are set, about 30 minutes. Remove from ramekins onto a serving platter and sprinkle with parsley. Allow to cool 5 minutes before enjoying.

Mon, 06 Jul 2026 00:00:00 GMT

Tuscan Breakfast Scramble

Ingredients

4 Eggs
3 slices Bread cubed (artisan bread, sourdough or similar)
1 cup Parmesan freshly grated
1/2 cup Onion chopped
1 clove Garlic minced
1/2 cup Roasted red peppers (from a jar) coarsley sliced
1/2 teaspoon Basil dried (use more if fresh)
1/2 teaspoon Parsley dried (use more if fresh)
Kosher salt
Pepper freshly ground
milk
1 tablespoon Butter
2 teaspoons olive oil

Instructions

In a large skillet sweat onions over medium heat in 1/2T butter with a pinch of salt until slightly softened. Add garlic in the last couple minutes of cooking. Remove from skillet and set aside.
Increase heat to medium-high, add olive oil to skillet and saute bread cubes until crusty. Remove from skillet and set aside.
Meanwhile, beat eggs with a splash of milk, salt, pepper, basil and parsley. Add mixture to skillet and scramble. When eggs are still slightly runny add roasted red peppers, onions and garlic. Just before eggs are cooked, add cheese and mix together then fold in croutons. Served naked and enjoy.

Mon, 06 Jul 2026 00:00:00 GMT

Truckers Breakfast

Ingredients

1/2 lb cheddar cheese Shredded
1 24-oz package frozen hash browned
1 lb Bulk pork sausage or breakfast
12 lg Eggs slightly beaten

Instructions

Grease a 9x13-inch baking pan. Layer sausage on the bottom, then hash browns, then pour eggs evenly over all. Bake at 400? F for 40 minutes. If desired, after baking 30 minutes, remove from oven and sprinkle cheese on top, then return to the oven for the last 10 minutes. Can be made ahead of time and refrigerated until time to bake. Recipe by: Prodigy Food & Wine Board Posted to recipelu-digest by "Crane C. Walden" on Feb 7, 1998

Mon, 06 Jul 2026 00:00:00 GMT

Power Breakfast Smoothie

Ingredients

2 medium bananas roughly chopped
2 cups fresh spinach roughly chopped
1 medium red delicious apple skinned and roughly chopped
1 cup Skim milk

Instructions

In a blender, combine bananas, spinach, apple, and skim milk, and blend until smooth.

Mon, 06 Jul 2026 00:00:00 GMT

Country Breakfast Casserole

Ingredients

6 cups Frozen hash browns thawed
2/3 cup Butter melted
2 cups cooked ham diced -OR
2 cups browned breakfast sausage
1 cup Cheddar cheese shredded
1 cup milk
6 Eggs
1/2 teaspoon Salt
Freshly ground pepper to taste
1/4 cup tomato catsup

Instructions

Spray a 9x13 inch baking dish with oil.
Press hash browns on bottom of pan. They should be at least 1/2 inch deep as they shrink down as the crust browns. Drizzle melted butter over potatoes. Bake at 425F for 25 minutes until crisp and browned.
Reduce heat to 350F. Sprinkle ham or sausage and cheese over crust. Beat eggs, milk and salt; pour over crust and filling. Return to oven and bake, covered, 25-35 minutes or until knife inserted near center comes out clean. In the last few minutes of baking, uncover and add a few decorative squiggles of catsup to the top
Vegetarian options: Saute onions & mushrooms w/ a bit of salt & pepper. Use this in place of meat in the recipe. Vegetarian sausage will also work. Replace butter w/ canola oil and use the whites of 4 eggs with one whole egg to reduce the cholesterol content if you wish.
Serves 8
This can be a hit at breakfast or brunch. It travels well if you're going to a pot luck event.
Pete Romfh, Feb. 2003

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Muffins To-Go

Ingredients

3 tablespoons olive oil
2 garlic cloves, finely chopped
1 red onion, finely chopped
1 zucchini, grated and squeezed to remove excess moisture
1/4 cup chives, finely chopped
1 cup cottage cheese
1/2 cup gluten-free flour
1 teaspoon baking powder
1 pinch salt and pepper
12 eggs
1 avocado, cut into quarters and fanned
kale chips
2 tablespoons honey
1/2 lemon, juice and zest
2 tablespoons sriracha sauce

Instructions

Preheat the oven to 355 F and line a baking sheet with baking paper. In a bowl combine 2 Tbsp of Olive oil and the kale with salt and pepper, spread evenly on to tray and cook for 12-15 minutes or until crispy. Set aside to cool for 5 minutes.
In a frypan on medium-high heat add remaining olive oil and caramelize the red onion for 4 minutes before adding garlic and cooking for a further 3 minutes, set aside.
In a bowl whisk your eggs then add in your onion, zucchini, chives, cheese, flour, baking powder and season with salt & pepper. Grease a 6 tin muffin tray and evenly distribute egg mix into each.
Bake in the oven for 8-10 minutes or until egg is cooked. Remove and allow to cool for 5 minutes. Meanwhile in a bowl combine the siracha, honey and lemon juice.
To finish your muffin top with the avocado drizzle with the Sriracha honey and top with a kale chip.

Mon, 06 Jul 2026 00:00:00 GMT

Egg-tastic Breakfast Muffins

Ingredients

32 Large Eggs
2 Broccoli Florets May exchange for 1 bag of spinach
2 Cups Diced ham
1 Package Applewood bacon-thick cut Fully cooked
Sea Salt
Freshly ground pepper
16 Ounces Shredded cheddar cheese

Instructions

Beat eggs, mix in other ingredients.
Place in a 9 inch pan and bake at 400 for 30-40 minutes. Or until golden brown on top.

Mon, 06 Jul 2026 00:00:00 GMT

English Breakfast

Ingredients

4 eggs
1 Tbsp chives chopped
1 Tbsp butter
15 oz baked beans
4 slices bacon
2 medium on-the-vine tomatoes
1/2 cup mushrooms sliced
1 Tbsp creme fraiche (optional)
2 slices Bread

Instructions

Fry the bacon
sautee mushrooms, tomatoes (whole).
Heat the baked beans in a small saucepan.
Toast the bread
Either cook the eggs over-medium, or scramble the eggs.
To scramble eggs, add eggs directly to medium saucepan (do not beat in advance) and put on medium heat. Add tbsp of butter. With a soft spatula, constantly mix the eggs taking on/off the heat every 30-60 seconds until eggs have started to become solid. Stir in creme fraiche to cool down the eggs and create fluffier texture. Add chives and cook 1 more minute. Add salt, and pepper.

Mon, 06 Jul 2026 00:00:00 GMT

Christmas Morning Breakfast

Ingredients

12 ounces Bulk Breakfast Sausage low-fat
3 slices Bread tear into bite-size pieces
1/2 cup Monterey jack cheese shredded
6 large Eggs
1 cup Milk low-fat
1/4 teaspoon Salt
1/8 teaspoon Black pepper
1/2 cup Cheddar cheese shredded

Instructions

Brown the sausage in a skillet over medium heat, stirring to crumble. Remove from heat, drain fat and set aside to cool.
Lightly spray a 2-quart baking dish with cooking spray. Place bread pieces in the bottom of the dish. Layer the sausage over the bread and top with Monterrey Jack cheese.
In a medium bowl, whisk eggs, milk, salt and pepper and pour into baking dish over the sausage and bread.
Top with cheddar cheese, cover dish with plastic wrap and refrigerate overnight.
Christmas morning, heat oven to 325 degrees. Remove plastic wrap from dish and bake casserole 40-45 minutes or until cooked through.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Breakfast Slice Bars

Ingredients

3 large eggs
1 teaspoon vanilla extract
2 tablespoons honey
2 tablespoons coconut oil
1 banana
2 carrots
2 apples
1 1/2 cups Weet-Bix
1 cup oats
1/2 cup shredded coconut
1/2 cup black currants
1/2 cup macadamias
1/2 cup almond meal

Instructions

Preheat fan forced oven to 180 degrees Celcius.
Line a 20 x 30 cm tray with baking paper.
Beat eggs, add honey, vanilla and coconut oil.
Mash bananas and add to mixture.
Grate carrots and apples and add to mixture.
Crush Weet-Bix and add to mixture.
Add rest of dry ingredients.
Combine with your hands and press into prepared tray.
Bake for 20-25 minutes.
Allow to cool slightly in tin.
Slice into 12 breakfast portions or 18 snack portions.

Mon, 06 Jul 2026 00:00:00 GMT

Energy Boosting Breakfast Casserole

Ingredients

1- 12 oz. package Jimmy Dean 50% less fat Pork Sausage
2 cups shredded cheddar cheese low fat
1 cup Heart Smart Bisquick mix
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups skim milk
4 eggs

Instructions

1. Brown sausage and drain
2. Arrange cheese and sausage in bottom of a greased 9x13 pan
3. In a separate bowl, beat milk, eggs, Bisquick, salt, and pepper, until smooth
4. Pour mixture over cheese sausage
5.Bake at 400 degrees fro 30-35 minutes, or until lightly browned

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Eggs and Toast

Ingredients

2 each Large Eggs
1 each 45 Cal Bread Slice
2 spray Pam
1 Smear Sweet butter

Instructions

A) Microwave Egg Cooker B) 4 1/4 In Bowl C) Breakfast Plate D) 1/4 Paper Towel
1) Place 10" grill on front Right Cooking Zone and set control to 6.
2) Get 2 eggs and the ramekin of butter from the refrigerator and preposition them to the cook top near the dining room side.
3) Get the can of spray Pam and preposition it to the cook top near the dining room side.
4) Get 1 slice of bread from the loaf wrapper and place the slice onto the 10" grill
5) Get the 4 1/4 in bowl and the breakfast plate from the shelving storage and place them on the table.
6) Coat bottom half of Microwave Egg Cooker with Vegetable Spray and wipe off excess with 1/4 Paper Towel
7) Break 1 egg into the 4 1/4 In bowl and transfer into 1 of the egg cooker's pocket's then repeat for 2nd egg.
8) Place Microwave egg cooker lid on egg filled pocket half and move the assembly into the Microwave Oven.
9) Set time for 1 min 44 Seconds at 50% power and start.
10) Run Microwave
11) Get toast from 10" grill and place it on the breakfast plate.
12) Apply a smear of butter on the toast.
13) Get Microwave Egg Cooker from Microwave and place it on the table
14) Remove the lid and slide eggs onto the toast.
15) Apply Salt (No-Salt) and Pepper
_ Optional
15) Place cutting board in dining table
16) Get 1 egg from toast and move it to the cutting board
17) Remove yolk
18) Re-position the egg white to the toast.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Apple Nachos

Ingredients

2 apples, sliced
1/4 c. peanut butter, microwaved for 20 seconds
1/4 c. crushed graham crackers
1/4 c. chopped stawberries
1/4 c. blueberries
Raisins, for topping
Honey, for garnish

Instructions

On a large plate, arrange apple slices on top of one another. Drizzle peanut butter over apples and top with desired toppings. Finish with a drizzle of honey. Serve.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Sandwich Meal Prep Recipe by Tasty

Ingredients

nonstick cooking spray, for greasing
10 large eggs
¾ cup milk of choice
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
2 cups broccoli florets, chopped
½ red onion, diced
1 red bell pepper, seeded and diced
2 slices turkey bacon, cut in half crosswise
4 slices deli meat of choice
6 whole grain English muffins, sliced
6 slices cheese of choice

Instructions

Preheat the oven to 375ºF (190ºC). Grease a 9x13-inch (23x33 cm) baking dish with cooking spray.
In the prepared baking dish, whisk together the eggs, milk, salt, pepper, and garlic powder.
Mix in the broccoli, red onion, and bell pepper.
Bake until the top is starting to turn golden brown, about 25 minutes. Remove from the oven and let cool.
Place the deli meat and bacon on a 9x13-inch (23x33 cm) nonstick sheet pan. Add to the oven witht the eggs and bake for 5-10 minutes, or until they reach your desired doneness. Remove from the oven.
Arrange the sliced English muffins on another sheet pan. Turn the broiler on and toast the English muffins for 5-10 minutes, or until they reach your desired doneness.
Once the eggs cool, slice into 6 squares.
Cut 6 8-inch (20-cm) squares of parchment paper.
Lay a moistened paper towel across each square of parchment, then assemble the breakfast sandwiches by layering an egg square, 2 pieces of bacon or 1 slice of deli meat and 1 slice of cheese on each English muffin. Wrap the sandwiches in the moist paper towel, then the parchment. Store in an airtight plastic bag or container in the freezer for up to 1 month.
When ready to eat, unwrap the parchment paper (leave the sandwich wrapped in the paper towel) and microwave on high power for 2-3 minutes. Allow to cool, then unwrap and serve.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Morning Glory Muffins

Ingredients

2 cups whole wheat flour
1 1/3 cups sugar
2 teaspoons baking soda
1/4 teaspoon nutmeg
2 teaspoons cinnamon
1/2 teaspoon salt
2 cups grated carrots
1 cup apple, peeled cored and chopped
1 cup raisins
1 cup sweetened flaked coconut
1/2 cup chopped pecans or 1/2 cup walnuts
3 large eggs
1/4 cup canola oil
1/4 cup applesauce
1/2 cup orange juice
2 teaspoons vanilla

Instructions

Preheat oven to 350°F.
Mix the first six ingredients together, whole wheat flour, sugar, baking soda, nutmet, cinnamon and salt. Then add the next five ingredients, carrots, apples, raisins, coconut and nuts.
In a separate bowl, mix the eggs, oil, apple sauce, orange juice and vanilla. Add to the dry ingredients and mix just until moistened.
Spoon batter into well greased muffin tins (filled to the top).
Bake for 35 minutes or until springy to touch or until knife comes out clean.
Let cool for 5 minutes and then turn out on a rack.

Mon, 06 Jul 2026 00:00:00 GMT

Lazy Man Breakfast Casserole

Ingredients

2 Cups Bagged Sausage Crumles Already Cooked
2 Cups Sharp Chedda Cheese
1 Pack Real Bacon Bits Small
6 Eggs
2 Cups Milk
7 Pieces Bread White or Wheat

Instructions

1. Butter on the bottom of a 9x13 backing dish
2. Cover bottom of pan with bread
3. In a bowl mix sausage, eggs, cheese, milk, & bacon
4 Pour over bread
5. Refrigerate overnight
6. Cook next morning at 350 degrees for 25-35 minutes untill golden brown

Mon, 06 Jul 2026 00:00:00 GMT

Homestyle Good Morning Casserole

Ingredients

4 slices bread, crust trimmed
6 eggs
1 1/2 cups skim milk or 1 1/2 cups low-fat milk
4 slices cooked turkey bacon, crumbled
1/4 cup shredded low-fat cheddar cheese, divided (1 oz.)
1/4 cup shredded lowfat swiss cheese, divided (1 oz.)
1/3 cup sliced mushrooms
1/4 teaspoon seasoning salt (optional)
1/2 cup frozen hash brown potatoes, thawed

Instructions

Across bottom of lightly greased 9 x 9 x 2-inch baking dish, arrange bread slices, slightly overlapping.
Set aside.
In large bowl, beat together eggs, milk, bacon, 2 tablespoons each of Swiss and Cheddar cheeses, mushrooms and salt, if desired.
Pour mixture over bread slices.
Sprinkle potatoes and remaining cheeses over egg mixture.
Cover and refrigerate overnight.
Bake, uncovered, in preheated 350ºF oven until lightly browned and knife inserted near center comes out clean, about 40 to 45 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Shake

Ingredients

1/2 cup cold water
2 scoops chocolate protein powder
1 tsp instant coffee granulated
5 ice cubes

Instructions

Fat-Burning Mocha Madness
In a blender, mix ½ cup of cold water (you can add more or less water depending on the consistency you prefer).
Add 2 scoops of nutrient-rich chocolate-flavored protein powder.
Add 1 tsp of granulated instant coffee.
Gradually add 5 ice cubes to thicken.
Blend on high for one minute (in a pinch, this shake can also be made by simply mixing ingredients together in a glass with a spoon).
Drink yourself skinny!

Mon, 06 Jul 2026 00:00:00 GMT

Toad in the Road Is the Perfect Lazy Morning Breakfast

Ingredients

1 to 2 tablespoons butter
1 slice bread of your choosing
1 egg
Salt, pepper, and hot sauce to taste

Instructions

In a frying pan, melt butter over medium heat.
Cut a hole in a piece of bread large enough to fit an egg. I like to use the rim of an 8 ounces jam jar, but get creative and/or resourceful as necessary—cookie cutters, measuring cups, wine glasses, even just tearing a circle with your fingers is fine. Whatever shape you use, save the cutout and set aside—this is called the tire.
Crack an egg into the bread hole, being careful not to break the yolk. I like to crack the egg into my jam jar to check for shells, then pour into the hole. Season as desired—pepper is key.

Mon, 06 Jul 2026 00:00:00 GMT

Whoa Breakfast (CROCKPOT)

Ingredients

3 cups water
2 cups apples peeled & chopped
1 1/2 cup old fashioned oats
1/4 cup almonds sliced
1/2 tsp cinnamon

Instructions

Combine all the ingredients in the CROCKPOT. Cover and cook on LOW for 8 hours.

Mon, 06 Jul 2026 00:00:00 GMT

Healthier Morning Glory Muffins

Ingredients

2 cups grated apples (I used 2 large cortlands)
1 cup shredded unsweetened coconut
3/4 cup raw sunflower seeds
2 cups grated carrots (~2 large carrots)
3/4 cup raisins
1 cup milk
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 cup vegetable oil
2 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
3/4 cup brown sugar
1/4 cup white sugar

Instructions

Preheat over to 400 degrees F.
On a baking sheet, spread a layer of coconut and sunflower seeds. I placed coconut on one side and sunflower seeds on the other, but ended up mixing them together lated on. These will toast very quickly, so make sure they don't burn!
Meanwhile, you can start grating the apples and the carrots. Place in a large mixing bowl, and add raisins to the mixture. When the coconut and sunflower seeds are toasted, put 3/4 of them in with the apples and carrots, and reserve 1/4 for a topping. In the same bowl, mix in the milk, eggs, vanilla, and oil.
In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. Next, add the whole wheat flour, all of the spices, brown sugar, and cane or white sugar, mix thoroughly.
Put in lined paper muffin cups, and bake in pre-heated oven for ~15-20 minutes. They are done when a toothpick comes out clean.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast smoothie 1

Ingredients

Spinach
Pineapple
Mint
Cucumber
green tea
Yogurt

Instructions

Freeze and blend

Mon, 06 Jul 2026 00:00:00 GMT

Heather's 3 Minute Eat-on-the-Go Egg Breakfast

Ingredients

2 whole Eggs beaten
1 tablespoon Milk Low fat
3 tablespoons Cheese grated
salt and pepper to taste
2 slices Whole wheat bread toasted
OR -- English muffin
1 English Muffin toasted

Instructions

Toast the bread. In a small glass or ceramic dish, beat the eggs; add milk, cheese, salt and pepper. Stir.
Put dish in microwave on high for two or three minutes, depending on the strength of your microwave(see note below). Remove and sandwich between whole wheat toast (for lower-carb option) or English muffin. Skip the toast altogether and eat out of the bowl for no-carbs.
Or, grab a napkin or paper towel on the way out the door, and enjoy.

Mon, 06 Jul 2026 00:00:00 GMT

Banana overnight oats

Ingredients

2 bananas, peeled
100g porridge oats
¼ tsp ground cinnamon, plus a pinch to serve
1 tbsp maple syrup
300ml milk of your choice, plus a splash
2 tbsp peanut or almond butter, plus extra to serve
2 tbsp flaked or chopped almonds
2-4 tbsp natural yogurt, to serve (optional)

Instructions

Mash 1 banana in a bowl with a fork until smooth. Stir in the oats, cinnamon, maple syrup, milk and peanut butter. Mix well, then cover and chill overnight.
The next morning, stir the porridge, adding another splash of milk if the mixture is quite stiff. Divide between two bowls. Slice the remaining banana and scatter this over the porridge, drizzle with more nut butter and sprinkle over the almonds. Top with spoonfuls of yogurt, if using, and sprinkle with a pinch more cinnamon before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Make Ahead Company Breakfast

Ingredients

6 sl Bread cubed
1 lb Sausage
1 1/2 c milk
1 c cheddar cheese Sharp
1 ts Dry mustard
6 Eggs beaten

Instructions

Cube bread and place in bottom of greased casserole dish. Fry sausage and chop into fine pieces. Beat eggs, add cheese, milk and dry mustard. Sprinkle sausage over bread, then add egg mixture. Cover tightly and chill overnight. Put in cold oven and set temperature at 350 degrees for 45 minutes. Source: "the cooks Book, Century 21, Manor Realty" Posted to MM-Recipes Digest V4 #10 by inadayz@lmf.net on Mar 30, 1999

Mon, 06 Jul 2026 00:00:00 GMT

Slow-Cooker Christmas Morning (or any morning) Breakfast

Ingredients

12 Eggs
32 oz Frozen Hash-Browns (or Potatos)
1 pound Bacon or Ham (or both!) Cooked and Diced (if using both, use half as much of each)
1/2 Cup Onion Diced
1/2 Cup Red and/or Green Peppers Diced (optional)
3/4 Pound Shredded cheese
1 Cup Milk
1/2 teaspoon Dry mustard
Salt & Pepper to taste

Instructions

- Lightly grease the slow-cooker pot or spray with cooking spray to prevent sticking
- Layer half of the hash-browns, bacon (or ham), onions, and cheese, in the bottom of the croc pot, then repeat with the other half
- Beat the eggs, milk, mustard, salt, and pepper together
- Pour the egg mixture over the ingredients in the slow-cooker
- Cook on LOW for 9-11 hours

Mon, 06 Jul 2026 00:00:00 GMT

Jays Hearty Breakfast Skillet

Ingredients

2 pounds potatoes cubed
1/2 pound bacon
1 green bell pepper sliced
1 red bell pepper sliced
1 onion, sliced
2 cups sliced mushrooms
salt and pepper to taste
3 cups shredded American cheese
8 eggs

Instructions

1.Bring a large pot of water to a boil. Add potatoes, and cook until tender but still firm, 12 to 15 minutes; drain.
2.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Cut into small chunks; set aside.
3.Place potatoes into skillet, and cook on medium heat until browned. Flip potatoes occasionally to prevent sticking. Stir in green pepper, red pepper, onion, and mushrooms. Cook until vegetables are tender. Stir in cooked bacon, and season with salt and pepper. Cover with shredded cheese, and turn mixture until cheese is melted. Keep on low heat while cooking eggs.
4.Cook eggs to your preferred style. Place potatoes in a large serving dish, and top with eggs (2 per serving).

Mon, 06 Jul 2026 00:00:00 GMT

Winter breakfast hash

Ingredients

375g potatoes , cut into small chunks
1 tbsp rapeseed oil
1 onion (about 200g), chopped
½ tsp caraway seeds
2 garlic cloves , chopped
1 green pepper , deseeded and diced
200g large brussels sprouts , trimmed and sliced
2 eggs

Instructions

Boil the potatoes for 15 mins until tender. Meanwhile, heat the oil in a large non-stick frying pan over a medium heat and fry the onion for 8 mins, stirring frequently until it starts to colour. Add the caraway, garlic, pepper and sprouts and cook for 5 mins more with the lid on the pan so they steam at the same time.
Drain and lightly crush the cooked potatoes using a masher. Stir them into the vegetables and cook for 5-10 mins, turning occasionally so the mixture browns.
Meanwhile, poach the eggs for a few minutes for a runny yolk or until cooked to your liking. Remove from the pan using a slotted spoon. Serve each portion of hash topped with an egg.

Mon, 06 Jul 2026 00:00:00 GMT

English muffin breakfast

Ingredients

6 whole English muffins
8 whole Eggs
bunch red grapes

Instructions

Toast the english muffin and scramble eggs.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast in Minutes

Ingredients

3 tablespoons Olive oil
1 package Simply Potatoes® Shredded Hash Browns
1 cup Fully cooked ham cubed
1 cup Onions chopped
1 package (16 oz.) Better’n Eggs®*
1/4 cup Milk
1 cup Crystal Farms® Shredded Cheddar Cheese
Chopped green onion, if desired

Instructions

1. In a 12-inch nonstick skillet, heat oil on medium-high heat. Add Simply Potatoes, ham and onions. Cook for 8 to 10 minutes, stirring occasionally, until potatoes are golden brown. Season with salt and pepper.
2. Stir together Better’n Eggs and milk in medium bowl; pout into skillet. Reduce heat to medium; continue cooking, stirring occasionally, until Better’n Eggs are set but still moist. Remove from heat; sprinkle with cheese. Cover and let stand until cheese is melted. Sprinkle with green onion if desired.

Mon, 06 Jul 2026 00:00:00 GMT

Mountain Man Breakfast

Ingredients

1 package cubed hash browns
2 pound Country sausage
8 Eggs , beaten
Grated cheese

Instructions

Crumble and brown sausage in Dutch oven (or frying pan). Remove sausage and drain; set aside. Using sausage drippings, brown hash browns (using more oil if needed). Level hash browns on bottom of Dutch oven, then add sausage on top of hash browns.
Add 1/2 cup water to eggs and beat thoroughly. Pour over sausage evenly, then sprinkle cheese on top. Cook from top and bottom (for Dutch oven), 15 to 20 minutes till eggs are firm.
Made 1/9/94
Posted in memory of the late Drew Jones, who loved this

Mon, 06 Jul 2026 00:00:00 GMT

Afternoon Tea - Egg Sandwich

Ingredients

4 Eggs hard boiled
2 tablespoons Butter softened
1 tablespoon Mayonnaise
1 pinch Paprika
6 slices Bread thin bread
watercress

Instructions

1. In a bowl, mash hard boiled eggs.
2. Chop watercress
3. Add butter, mayonnaise, paprika and watercress to a bowl. Mix until combined.
4. Butter bread slices. Add egg mixture.
5. Cut off crusts. Cut rectangles

Mon, 06 Jul 2026 00:00:00 GMT

Low Fat Morning Glory Muffins

Ingredients

1 1/2 cups flour
1/2 cup whole wheat flour
1/2 cup white sugar
1/2 cup brown sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon clove
2 cups grated carrots or 2 cups zucchini
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup unsweetened coconut
1 apple, peeled and grated
3 eggs, beaten
1 cup applesauce
2 teaspoons vanilla

Instructions

Mix the first 7 ingredients (flours, sugars, baking soda, and spices).
Stir in the rest of the ingredients.
(You can substitute vegetable oil for the applesauce but then it's not low fat anymore!) Fill muffin cups 2/3 full of batter.
Bake for 20 minutes at 350 degrees F.

Mon, 06 Jul 2026 00:00:00 GMT

Overnight Coffee Cake Presented By Keystone Inn Bed Amp Breakfast Recipe

Ingredients

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup sugar
2/3 cup butter or margarine
1/2 cup brown sugar
2 eggs
1 cup buttermilk
1 cup chopped raw apple
Topping:
1/2 cup brown sugar
1/2 cup nuts, chopped
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Instructions

Mix all dry ingredients in a large mixing bowl. Add all remaining ingredients, except apple. Beat 1 minute. Stir in apple. Pour into a greased 9 x 13 inch pan. Mix the topping and sprinkle over the batter. Cover the pan and refrigerate overnight.
The next day, set the pan out on the counter while preheating oven to 350°. Bake 45-50 minutes. Turn off the oven, open the oven door and let the coffeecake cool in the oven. Cut into squares and serve while warm.

Mon, 06 Jul 2026 00:00:00 GMT

Wake-Up Stuffed French Breakfast Panini

Ingredients

1 loaf French bread
cream cheese
choice jelly or jam
butter, melted
powdered sugar

Instructions

Cut two slices French bread diagonally, each slice about an inch thick, OR.
Cut just one slice French bread diagonally, about 2 inches thick, and carefully open one end and remove some of the bread, making a pocket.
Mix cream cheese and preserves.
Spread cream cheese/preserve mixture on one side of sliced bread, and top with remaining slice, making a sandwich OR.
Stuff pocket in the 2 inch slice of bread with cream cheese/preserve mixture.
Spread the outside of bread with melted butter.
Place on grill.
When browned to your likeness, dust with powdered sugar.
NOTE: You may add cinnamon, raisins, nuts, cranberries, etc. Or you may make it with cream cheese only, and drizzle with syrup.

Mon, 06 Jul 2026 00:00:00 GMT

Hearty Make Ahead Breakfast Bowls

Ingredients

3 lbs red potatoes cubed
1 tbsp olive oil
pepper to taste
9 eggs large
Olive oil spray
1 (1⁄2 c) salsa
1 (1⁄2 c) cheddar cheese shredded

Instructions

1. Preheat the oven to 400 degrees.
2. Cut red potatoes into 1-inch cubes.
3. Put in a bowl, add 1 tbsp olive oil, and mix to cover well.
4. Bake for 45 mins or until golden brown, stirring once.
5. Make scrambled eggs - whisk 9 eggs and add to the pan with olive oil spray.
6. Sprinkle with pepper to taste.
7. Add potatoes, eggs, salsa if desired, and cheese over 6 bowls.
8. Store in the fridge for up to a week.
9. Reheat for 30-45 seconds in the microwave.

Mon, 06 Jul 2026 00:00:00 GMT

Paleo Morning Glory Muffins

Ingredients

1/4 cup (35g) raisins
1 cup (104g) King Arthur Paleo Baking Flour
1/3 cup (53g) coconut sugar
3/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon table salt
1 cup (99g) carrots peeled and grated
1/2 large (113g) tart apple peeled cored and grated (or leave the peel on; your choice)
1/4 cup (13g) shredded coconut unsweetened
1/4 cup (28g) walnuts chopped
2 tablespoons (18g) sunflower seeds optional
2 large eggs
1/3 cup (74g) coconut oil
1 teaspoon King Arthur Pure Vanilla Extract
2 tablespoons (28g) water

Instructions

Preheat the oven to 375°F. Lightly grease eight cups of a muffin pan, or line them with papers and spray the insides of the papers., Place the raisins in a small bowl and cover them with hot water. Set them aside to soak while you assemble the rest of the batter., In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt., Stir in the carrots, apple, coconut, nuts, and sunflower seeds., In a separate bowl, beat together the eggs, oil, vanilla, and water. Add to the flour mixture and stir until evenly moistened., Drain the raisins thoroughly and stir them in. The batter will be stiff., Divide the batter equally among the wells of the prepared pan, filling them almost full. Sprinkle with nuts or sunflower seeds., Bake the muffins for 24 to 27 minutes, until they've domed slightly (they won’t rise much) and a cake tester or toothpick inserted in the center of one of the muffins comes out clean., Remove the muffins from the oven, let them cool for 5 minutes in their pan on a rack, then turn them out of the pan to finish cooling., Wrap any leftovers airtight, and store at room temperature for up to two days; freeze for longer storage.

Mon, 06 Jul 2026 00:00:00 GMT

Boiled Egg

Ingredients

Egg
Toast
Butter

Instructions

Soft - Boil egg for 5 ½ mins
Hard – Boil egg for 7 mins

Mon, 06 Jul 2026 00:00:00 GMT

Paleo Breakfast Stacks

Ingredients

3 breakfast sausage patties
1 avocado, mashed
kosher salt
Freshly ground black pepper
3 large eggs
chives, for garnish
Hot sauce, if desired

Instructions

Heat breakfast sausage according to instructions on box.
Mash avocado onto breakfast sausage and season with salt and pepper.
Spray a medium skillet over medium heat with cooking spray, then spray the inside of a mason jar lid. Place mason jar lid in center of skillet and crack an egg inside. Season with salt and pepper and let cook 3 minutes until whites are set, then remove lid and continue cooking.
Place egg on top of mashed avocado. Garnish with chives and drizzle with your favorite hot sauce.

Mon, 06 Jul 2026 00:00:00 GMT

Low-Fat Eggnog

Ingredients

Frozen nonfat vanilla yogurt
Diet ginger ale
Nutmeg

Instructions

For each serving, place a scoop of frozen yogurt in each cup. Pour ginger ale over frozen yogurt. Sprinkle with nutmeg. Serve. Source: Quick & Easy Cooking ch. Posted to MM-Recipes Digest V3 #303 Date: Tue, 05 Nov 1996 00:17:37 -0500 From: Cindy J Hartlin

Mon, 06 Jul 2026 00:00:00 GMT

65 Healthy Breakfast Ideas

Ingredients

1/2 cup almond flour
1 cup oat flour (to make oat flour just add oats to a blender until it forms into flour)
1/2-1 cup non-dairy milk (plus more if needed)
2 tsp baking powder
1/2 tsp cinnamon
pinch of salt
1 tbsp unsweeteed apple sauce or maple syrup ( optional)
1 tsp grapeseed oil (for non-stick pan) (if needed)

Instructions

In separate bowls: mix the wet & dry ingredients.
Add the wet ingredients to the dry ingredients and stir until combined. Let the pancake batter sit for a few minutes to thicken while you heat the pan according hte next steps below.
Add the oil to a nonstick pan over medium heat. Once the pan is hot pour the batter into the pan using a 1/4 measuring cup (for easy clean up). Cook on each side for about 2-5 minutes (depends on your pan) or until you see little bubbles form on top, then flip and let them cook for another couple of minutes.
Serve with your favorite toppings. Some suggestions include maple syrup, coconut whip cream, fresh berries, or vegan butter.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Veggie Sandwich

Ingredients

2 large Eggs
1/2 cup Vegetables diced
1 ounce Cheddar cheese low-fat
1 whole Whole wheat English Muffins
1 tablespoon Pesto sauce

Instructions

#1 crack the 2 large egs into a microwave egg poacher ad add 1/2 cup vegetables(of you choice).
#2 cook for 1.5 minutes.
#3 top w/ 1 oz. low-fat cheddar cheese.
#4 layer on 1 toasted whole wheat english muffin
#5 spread w/ 1 tbsp pesto

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Puffs

Ingredients

1/2 c Sugar
1/2 c Sugar
1 Egg
1/2 c milk
1 1/2 ts Baking Powder
1 1/2 c All-purpose flour*
1/2 ts Salt
1/4 ts Ground nutmeg
1/3 c Shortening
1/2 c Margarine or butter; melted
1 ts Ground cinnamon

Instructions

Heat oven to 350-F. Grease 15 muffin cups, 2 1/2 x 11/4 inches. Mix shortening, 1/2 cup sugar and the egg. Stir in flour, baking powder, salt and nutmeg alternately with milk. Fill muffin cups about two-thirds full. Bake until golden brown, 20 to 25 minutes. Mix 1/2 cup sugar and the cinnamon. Immediately after baking, roll puffs in melted margarine, then in sugar-cinnamon mixture. *If using self-rising flour, omit baking powder and salt. Recipe by: Betty Crockers Best of Baking Posted to MC-Recipe Digest V1 #1002 by "M. Hicks" on Jan 11, 1998

Mon, 06 Jul 2026 00:00:00 GMT

Matt's Breakfast Sandwich

Ingredients

5 rolls Oroweat Sandwich Thins Healthy Multi-grain Rolls
5 slices Canadian Bacon
2.5 oz Provolone
6 Tbsp Egg beaters Southwestern style
2 each eggs

Instructions

Combine the egg beaters & the eggs and scramble. cook in a skillet until done. Assemble the sandwich. Bag and freeze. 1/2 ounce of cheese per sandwich.

Mon, 06 Jul 2026 00:00:00 GMT

25-Minute Healthy Oatmeal Breakfast Cookies

Ingredients

1 1/4 cup gluten-free rolled oats
1/2 cup pumpkin seeds
3 tbsp chia seeds
1/4 cup hemp seeds
1/3 cup almond butter
1/2 cup maple syrup
1/4 cup almond flour (can sub for any flour)
1 flax egg*
1 tsp cinnamon
1/2 tsp vanilla extract
1/4 tsp salt
dairy-free chocolate chips (optional)
1/4 cup dried cranberries (optional)

Instructions

Preheat your oven to 350 degrees and grease your pan or line a baking pan with parchment paper.
Mix the wet and dry ingredients in separate bowls.
Pour the wet ingredients into the bowl of dry ingredients and mix until well incorporated.
Use a spoon or cookie scoop to scoop evenly sized cookies onto the baking pan. Once all the cookies are on the baking pan, press down with your hands as the cookies will not spread.
Bake cookies for 12 to 14 minutes. Enjoy with a smoothie, tea, coffee, or alone.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Burrito

Ingredients

Breakfast meat
Potatoes
Eggs
Shredded cheese

Instructions

Make

Mon, 06 Jul 2026 00:00:00 GMT

Best Breakfast Casserole

Ingredients

6 cups brioche bread or buns cubed and air dried the nigh
▢1 lb ground breakfast sausage
▢1 cup onion finely diced
▢10 eggs beaten
▢3 cups half & half
▢2 cups sharp cheddar cheese shredded
▢2 tsp dry mustard
▢1/2 tsp onion powder
▢1 salt & pepper to taste

Instructions

SERVINGS
6
PREP TIME
20 mins
COOK TIME
1 hr
Instructions
2 days before you want to cook your casserole
Cube up 6 cups of brioche bread or buns and place on large cookie sheet in open air to dry out.
the night before you want to cook your casserole
Brown diced onion and sausage in a skillet over medium/high heat until sausage has some crispy pieces and onion is almost caramelized. This goes quicker if you break into small pieces as you cook.
Prepare a 9×13 baking dish with butter or non-stick spray.
Place crusty bread cubes in baking dish and sprinkle with 1 cup of the cheese
Add sausage/onion mixture evenly to casserole dish.Combine the remaining ingredients (except the last cup of cheese) and pour evenly over other ingredients in dish.Top with remaining cheese.Cover with plastic wrap and refrigerate overnight
the morning of
Preheat oven to 325° F.
Pull casserole dish out of refrigerator and let sit for 30-40 minutes on counter.
breakfast casserole with plastic wrap
Remove plastic wrap and bake for 1 hour or until eggs are set.
Serve hot and enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast sandwich

Ingredients

1 Small bagel, English muffin, croissant, or biscuit
1 Sausage patty, Canadian bacon, or sliced bacon cut
1/8 cup shredded cheese of choice
1 Egg

Instructions

Wait for sandwich maker to pre-heat. About 5 minutes.
Put bottom slice of bread in first
Top with cheese
Add favorite breakfast meat. I use a circular cookie cutter to cut bacon. Ham, or make sausage patties.
Slide egg plate over the breakfast meat.
Put egg in, scrambled or not
Put top piece of bread on.
Wait...
Finished in 5 minutes

Mon, 06 Jul 2026 00:00:00 GMT

Fresh Egg Breakfast

Ingredients

2 Eggs
1/2 Red onion rings sliced thinly
4 Chives torn 1/2 finger lengths
1 tablespoon Parsley chopped
1 clove Garlic cut in half
1 tablespoon Balsamic vinegar
1/2 cup Oil for frying

Instructions

1. Cut your garlic in half and rub the cut edge of garlic all around the center of the serving plate. It will make a difference to the flavour but no garlic breath.
2. Heat your pan first, then add oil. Stick the end of a wooden spoon in. If it fizzles it is hot enough. Put your two eggs in close together. If the oil spits too much turn it down a little.
3. cut your red onion thinly and add chives, parsley (keep a little parsley aside) then balsamic vinegar. Mix a bit. Put this sallad onto the middle of the plate and make a hollow for the eggs to nestle in.
4. Spoon hot oil over the top of the eggs to cook their sunny side just a little. Serve your eggs on top of the onion sallad and then drizzel any left over balsamic vinegar over the eggs and the rest of the parsley.
Serve!

Mon, 06 Jul 2026 00:00:00 GMT

Easy Breakfast Casserole

Ingredients

2 tablespoons olive oil
1/2 argeyellow onion diced
1 large red bell pepper diced
1 8- ounce package veggie ground
2 cups spinach or another leafy green chopped
Salt & pepper to taste
7-8 frozen hash brown patties thawed
1 cup shredded vegan cheese plus more for the top
2 blocks extra-firm silken tofu
1/3 upchickpea flour
1/4 upnutritional yeast
1/4 easpoonturmeric
1 1/2 teaspoons salt
1/2 easpoonblack pepper

Instructions

Preheat your oven to 350°F, and lightly grease a 9×13” casserole dish with cooking spray or oil.
Heat olive oil in a large skillet over medium, then sauté the onions and bell peppers for 3 minutes, or until softened.
Add the veggie ground and cook for 5 minutes longer, or until browned. Stir in the spinach, and remove from heat once it’s wilted. Season with a pinch of salt and pepper.
Add the tofu, chickpea flour, nutritional yeast, turmeric, salt, and pepper to a high-speed blender or food processor. Blend until the mixture is smooth and creamy, about 1 minute.
Transfer the egg mixture to the skillet, and stir to combine.
Place the hash brown patties in the casserole dish in an even layer, then sprinkle the tops with vegan cheese.
Pour the egg mixture over the cheese and hash browns, spreading evenly with a spatula. Top with extra cheese, pepper, green onions, or sliced cherry tomatoes if desired.
Bake in the middle rack of the oven for 55-60 minutes, or until the top is evenly browned and the center is firm. If the top is browning too quickly, cover it with foil and finish baking.
Let the baked casserole cool for 10 minutes, then slice and serve. Happy eating!

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Stir-Fry

Ingredients

1/2 red or white onion peeled and chopped
2 tomatoes chopped
1/2 lb ground turkey
3 tablespoons tomato sauce
1 teaspoon mixed herbs

Instructions

Heat coconut oil. Add onion and tomato to pan and stir fry.
Add ground turkey and continue to stir fry for 2 - 3 minutes.
Add tomato sauce, mixed herbs, salt, pepper and stir fry for 5 minutes until meat is cooked through.
Tip: tastes great with sliced avocado on top.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Meal Prep Fruit and Yogurt Bistro Box

Ingredients

4 cups fat-free plain greek yogurt
1 cup low-fat granola
12 strawberries
1 cup blueberries
2 cups pineapple chunks

Instructions

Assemble fruit and yogurt bistro boxes by dividing ingredients evenly in boxes. Keep refrigerated.

Mon, 06 Jul 2026 00:00:00 GMT

RAW breakfast mix

Ingredients

1 medium/large apple
1 medium pear
1 large celery stalk
handful of spinach
2 tablespoons raisins or currants
2 tablespoons almonds (can sub walnuts or pecans)
1/2 teaspoon cinnamon (optional)
1 teaspoon agave (optional)
2 tablespoon hemp seed

Instructions

Cut the seeds out of the apple and pear. In a food processor, pulse the nuts and raisins until chopped up coarsely. Then add the rest of the ingredients and process until slightly chunky (dont process too long because then it will turn soupy and it wont be as enjoyable to eat!)
Its really so yummy. You can also sprinkle some flaxseed on there if you want something a little extra. Omit the agave and/or raisins if too sweet.

Mon, 06 Jul 2026 00:00:00 GMT

Country Breakfast Casserole

Ingredients

1 pound breakfast sausage cooked, drained, crumbled
4 cups Bread day old, cubed
2 cups shredded cheese your favorite
10 Eggs beaten
4 cups Milk
1 teaspoon Dry mustard
1/2 teaspoon Salt
1/2 teaspoon Onion powder

Instructions

Grease well a 9"x13" baking dish. Place bread in dish and sprinkle with cheese.
Mix next five ingredients (eggs to onion powder) and pour evenly over bread and cheese. Sprinkle sausage on top of casserole.
Cover and chill. MUST BE CHILLED FOR 12 TO 24 HOURS BEFORE BAKING.
Preheat oven to 375 degrees F. Bake uncovered for 1 hour. Tent with foil if top begins to brown too quickly.

Mon, 06 Jul 2026 00:00:00 GMT

Middle Eastern Egg Salad on Toast

Ingredients

2 Eggs Hard boiled
1/3 cup Hummus
2 teaspoons Harissa
2 tablespoons Olive oil
2 tablespoons Mint chopped
2 tablespoons Fresh Cilantro chopped
4 slices Bread

Instructions

Mash 2 hard-boiled eggs; mix with 1/3 cup hummus and 2 teaspoons harissa (Moroccan chile paste). Spread on 4 slices toasted whole-grain bread; drizzle with olive oil and top with chopped mint and cilantro.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Bowls

Ingredients

3 cups tater tots (medallion-shaped Crispy Crowns work best)
1 tablespoon oil
1 small onion, finely diced
3 garlic cloves, minced
1/2 red bell pepper, finely diced
1 jalapeno, finely diced (optional but not very spicy when it is added in)
1 lb breakfast sausage
salt and black pepper
1 tablespoon butter
5 eggs, beaten
salt and pepper
1 1/2 cups of shredded cheese (freshly grated always works best)

Instructions

Preheat the oven for the Crispy Crowns (per the package instructions).
While the oven is preheating, chop all of the vegetables in preparation for cooking. Start heating a large skillet over medium heat with 1 TBSP oil.
When the skillet is hot, add the onions to the skillet. While the onions are cooking, add the Crispy Crowns to a baking sheet and bake per the package instructions. After the onions have cooked for 2 – 3 minutes, add the garlic, red bell pepper, and jalapeño (if using). Cook 1 minute longer. Add the sausage, breaking it up into smaller pieces as it cooks. Brown and drain. Reduce the heat to low to keep the sausage warm while the other items are prepared.
About 5 minutes before the potatoes are done, heat another small skillet over medium heat. Add the butter. After the butter has melted, add the beaten eggs and some salt and pepper. Scramble the eggs until they are barely firm.
Assembly: Add the scrambled eggs and hot Crispy Crowns to the cooked sausage mixture and gently stir to combine. Add to individual plates or serving bowls and top with shredded cheese. Serve with toast or warm tortillas.
Want to Lighten it Up?.
1) Use reduced-fat sausage. I normally use Jimmy Dean Reduced-fat Sausage.
2) Instead of using 5 whole eggs, try separating 2 eggs with 3 whole eggs (or all egg whites).
3) Use reduced-fat cheese. I normally use 2% cheddar that I freshly grate before adding it to the breakfast bowl. Don't go overboard on the cheese if you want to keep the calories to a minimum.
4) Use only about 2 cups of the Crispy Crowns (instead of 3 cups) to cut down on the calories, fat, and carb content.

Mon, 06 Jul 2026 00:00:00 GMT

Almond Breakfast Round

Ingredients

1/2 c Ground almonds
2 Eggs beaten
1/2 ts Almond extract
Coarse sugar; optional
1/4 c Brown Sugar packed
3 tb Brown sugar
2 1/2 c Flour
1/2 ts Allspice or cardamom
2 tb Butter melted
1 c Whole wheat flour
1/2 ts Ground nutmeg or cardamom
1/2 c Cold butter
Milk; optional
1 pk Active dry yeast
1/2 c milk
2 tb Sugar
1/3 c Warm water (105 to 115)
1/2 ts Salt

Instructions

In a small mixing bowl soften yeast in warm water; set aside. In a large mixing bowl, stir together flour, whole wheat flour, 1/4 cup brown sugar, salt, and the 1/2 teaspoon nutmeg (or cardomom). Cut in the cold butter until mixture resembles fine crumbs. Stir in the softened yeast, eggs, milk and almond extract until combined. Cover and refrigerate for 1 to 2 hours or until dough is easy to handle. For filling: Stir together ground almonds, 3 tablespoons brown sugar, sugar, and 1/2 teaspoon allspice (or cardomom); set aside. Turn dough out onto a lightly floured surface; divide into 3 portions. Shape each into a ball. Cover and let rest for 10 minutes. Gently roll out each piece of dough to a 10" circle. Place one circle on a 12" pizza pan or a large baking sheet lined with greased foil. Brush with half of the melted butter. Sprinkle with half of the filling. Cover with another circle of dough. Brush with remaining butter; sprinkle with remaining filling. Top with the last dough circle. With kitchen shears or a sharp knife, cut the stack of dough into 12 wedges, cutting to within 1" of the center. Carefully lift each wedge and turn over twice to create a twist in each piece. Cover with plastic wrap and chill for 2 to 24 hours before baking. Let stand at room temperature for 20 minutes before baking. If desired, brush with milk; sprinkle with coarse sugar. Bake in a 350 oven for 30 to 35 minutes or until bread sounds hollow when tapped. Cool slightly on foil on a rack. Serve warm. To serve, transfer bread to a serving platter; cut into wedges. Posted to FOODWINE Digest 4 October 96 Date: Fri, 4 Oct 1996 18:13:43 -0400 From: Laura Hunter

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast – Cottage Cheese Pancakes with Berries

Ingredients

7 ounces cottage cheese
4 whole eggs
1/4 teaspoon salt
1/4 teaspoon baking powder
2 tablespoons ground Psyllium husk powder
2 ounces butter or coconut oil
1 cup heavy whipping cream
1/2 cup fresh strawberries or berries of choice

Instructions

1. In a medium-sized bowl, add cottage cheeses, eggs, salt, and ground Psyllium husk powder and mix thoroughly.
Then let the mixture rest for at 5 minutes to thicken.
2. Now melt your butter or oil using a non-stick skillet.
3. Use low to medium heat to fry your pancakes for utmost 4 minutes each side. Ensure they’re not too big to be
easy to flip.
4. Use a separate bowl to whip your heavy whipping cream until soft peaks start to form.
5. Serve the pancakes now with the whipped cream and your favorite berries.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Breakfast Bars

Ingredients

6 ounces unsalted butter
4 ounces soft brown sugar
4 tablespoons clear honey
12 ounces porridge oats
2 ounces sultanas
2 ounces sliced almonds
1/2 teaspoon ground cinnamon
1 tablespoon sesame seeds (optional)
1 tablespoon sunflower seeds (optional)
1 tablespoon pumpkin seeds (optional)
3 ounces dried apricots
2 ripe bananas

Instructions

Preheat the oven to 375°F Grease a 9x12x2in baking tin with butter and line with baking parchment.
In a saucepan, combine the butter, sugar and honey and heat gently until melted, stirring from time to time. Simmer gently for 30 seconds then remove from the heat.
Place the oats in a large bowl, add the sultanas, almonds, cinnamon and seeds (if using). Chop the apricots into 1/2in pieces and add to the bowl. Mix well.
Mash the bananas and mix into the butter and honey mixture. Pour into the oats and mix well until thoroughly combined.
Tip into the prepared baking tin and press down into an even layer.
Bake on the middle shelf of the oven for 30-35 mins until golden.
Cool in the tin and then cut into bars.

Mon, 06 Jul 2026 00:00:00 GMT

Drink Your Breakfast (Lacto)

Ingredients

Chocolate syrup)
Nutritional yeast for extra
Flavorings (vanilla,
1 Ripe banana
1/2 c Fat free yogourt (fresh or
1 c Skim milk
Frozen)
Protein powder or
Pep

Instructions

Blend ten seconds in a blender and carry around the house while you get dressed! Delicious and easy. Source: Original Recipe Posted by "Donna Sullivan" to the Fatfree Digest [Volume 15 Issue 10] Feb. 10, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Mon, 06 Jul 2026 00:00:00 GMT

Egg and Cheese Breakfast Sandwich

Ingredients

1 whole wheat english muffin toasted
2 tbs shredded mild cheddar cheese
12 cup liquid egg whites cooked in microwave/pan

Instructions

Toast english muffin
While toasting, pour egg whites in microwave egg cooker with salt and pepper
Microwave 60 seconds, stir, and microwave 30-60 seconds more
Put shredded cheese on toasted muffin
Assemble sandwich with egg

Mon, 06 Jul 2026 00:00:00 GMT

Best and Easy Make Ahead Breakfast Casserole

Ingredients

8 Slices Bread Not toasted, more slices if wanted
1 Stick Unsalted butter Melted
10 Eggs Beaten
1 pint Half-and-half cream
1 pound Mild sausage Cooked and drained
2 cups sharp Cheddar cheese Shredded

Instructions

The day/night before you want to serve the casserole:
Spray 9x13 pan
Remove crust from bread.
Melt butter.
Dip one side of each slice of bread in butter and place bread in pan, butter side down. Leftover butter can be discarded or drizzled over bread.
Brown sausage and drain grease.
Combine eggs and 1\2 and 1\2, then stir in sausage.
Pour mixture in pan over the bread.
Cover and refrigerate overnight.
When ready to bake, remove dish from fridge and set out while your oven preheats to 350 degrees.
Once preheated, bake for 45 minutes.
Remove from oven and sprinkle cheese on top. Do not return dish to oven to melt cheese.
Once cheese is melted, SERVE!!!

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast 3

Ingredients

1 large Fruit coffee cake
6 medium Cinnamon rolls
1/2 quart Plain no fat Greek yogurt
1/2 quart Low fat Greek Vanilla yogurt
6 ounces Dark roast coffee ground for drip
1 quarts Fruit juice
4 Apples chopped
4 Pears chopped
3 Seedless Oranges chopped
1 pound Seedless Grapes
1 pound Frozen berries
1 Pineapple chopped

Instructions

Make coffee. Slice coffee cake. Make fruit salad.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy banana muffins

Ingredients

2 large eggs
150ml pot natural low-fat yogurt
50ml rapeseed oil
100g apple sauce or puréed apple
1 ripe banana , mashed
4 tbsp honey
1 tsp vanilla extract
200g wholemeal flour
50g rolled oats , plus extra for sprinkling
1 ½ tsp baking powder
1 ½ tsp bicarbonate of soda
1 ½ tsp cinnamon
100g blueberry
2 tbsp mixed seed , we used pumpkin, sunflower and flaxseed

Instructions

Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tray with 12 large muffin cases. In a jug, mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla. Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine.
Pour the wet ingredients into the dry, mix briefly until you have a smooth batter, don’t over mix as this will make the muffins heavy. Spoon the batter between the cases. Sprinkle the muffins with the extra oats and the seeds. Bake for 25-30 mins until golden and well risen, and a skewer inserted to the centre of a muffin comes out clean. Remove from the oven, transfer to a wire rack and leave to cool. Store in a sealed container for up to 3 days.

Mon, 06 Jul 2026 00:00:00 GMT

Savory Breakfast Strata

Ingredients

5 cups bread day old
4 links Sausage casing removed, browned and crumbled
1/4 cup Sun-dried tomatoes oil reserved
1/2 cup onion chopped
2 tablespoons Fresh rosemary chopped
1 cup Monterey jack cheese shredded
6 eggs large
1 1/2 cups Milk
1 teaspoon Kosher Salt
1/4 teaspoon pepper freshely ground
1 teaspoon Dry mustard
1/4 teaspoon Nutmeg ground

Instructions

Spray a 9 inch square baking dish with nonstick cooking spray. Sprinkle bread cubes in casserole. Sprinkle sausage evenly over bread cubes. Pour 1 T reserved sun-dried tomato oil into skillet. Add onions and saute until tender. Add tomatoes and rosemary, stirring until blended. Place onion mixture over sausage. Cover with cheese. Whisk eggs, milk, salt, pepper, dry mustard, and nutmeg in a medium bowl until well-blended. Pour eggs mixture over casserole. Cover. Refrigerate overnight. Bring to room temperature before baking. Preheat oven to 350 degrees. Bake 30 to 45 minutes, or until set.

Mon, 06 Jul 2026 00:00:00 GMT

Egg Tin Muffin Breakfast

Ingredients

1 dozen Eggs Scrambled
12 ounces Frozen Cut Spinach Minced to small pieces
1 cup Ham Steak Diced into small cubes
1/4 cup Hormel Sliced Pepperoni Diced to small pieces
1/2 cup Mexican Shredded Cheese
1/2 cup El Sol Medium Salsa
4 tablespoons Italian Seasoning
1/4 cup Milk
2 tablespoons Garlic Minced

Instructions

1. In a large pan with a little olive oil, saute’ the cut spinach for a few minutes until wilted. Empty spinach into a large bowl.
2. While pan is still hot add two table spoons of minced garlic and cook until golden brown. Do not overcook! Empty garlic into
the large bowl.
3. Preheat the oven to 375 degrees.
4. Whisk a dozen eggs in another bowl and add about a ¼ cup of milk while whisking. Empty mixture into the large bowl.
5. Dice up the ham steak into small cubes. Add about 1 cup to large bowl.
6. Dice up about 20 Hormel sliced peperoni into very small pieces and add to large bowl.
7. Add about ½ cup of Shredded Mexican Cheese.
8. Add about 4 table spoons of El Sol Medium Salsa.
9. Add about 2 table spoons of Italian Seasoning to large bowl.
10. Whisk all the ingredients together.
11. Spray two cupcake pans (12 cups each) with PAM cooking spray.
12. Fill each cub with mixture but not to the top. Leave about ¼ of an inch room for the egg to rise while cooking.
13. Place trays in oven for about 25 minutes. I would check on them around 20 minute to see how they are doing.
14. Take trays out of oven and let cool for about 5 minutes.
15. Dump Egg Muffins out on a towel or large chopping board.
16. Optional: Add hollandaise sauce. (I use a package mix)

Mon, 06 Jul 2026 00:00:00 GMT

Upside Down Breakfast Stacks

Ingredients

nonstick cooking spray
3 large eggs, lightly beaten
1/8 teaspoon salt
black pepper (a few grinds)
shredded sharp cheddar cheese or cheese, of your choice
6 fully cooked sausage patties or 6 fully cooked vegetable sausage patties
3/4 cup buttermilk pancake mix
1/2 cup water
syrup or jam, of your choice

Instructions

PREHEAT oven to 375°F If using glass custard cups, reduce heat to 350°F.
Coat 6 muffin cups, or glass custard cups generously with non-stick cooking spray.
Combine eggs, salt and pepper, and optional cheese of your choice!
Divide evenly between prepared muffin cups.
Top with sausage patty.
Whisk pancake mix and water together in medium bowl until smooth. Pour evenly over sausage.
Bake 14 to 16 minutes or until toothpick inserted in center comes out clean. (If you add a bit of minced onion, green peppers, or chives to the egg mixture, add one minute to the bake time.).
Cool 2 minutes. Invert onto baking sheet.
Sprinkle immediately with cheese, if desired (if you didn't add them to the eggs!).
Serve warm with syrup, or jam of your choice, if desired.
NOTE: Make this more savory by adding a bit of minced onion, minced green pepper, or chives to the eggs, before adding to the muffin cups! Add a salad and make it lunch or dinner!

Mon, 06 Jul 2026 00:00:00 GMT

English Muffin Breakfast Pizza Recipe

Ingredients

One English muffin - split
Refried beans - about 3 Tbs. or so
2 Tbs of shredded cheese (your choice)
Two eggs prepared as you like
Salsa

Instructions

Preheat your oven to 425F. I used my toaster oven for this small serving.
Spread a heaping tablespoon of refried beans on each muffin half See Photo. Place in the oven and bake for 7 to 8 minutes. Use a cookie sheet if you are using a regular size oven.
In the meantime, cook your eggs as you like them. I did mine sunnyside up for a runny yolk. Salt and pepper to your taste. Keep the eggs warm if they get done before the muffins. Time it right if you're really good! :)
Sprinkle half of the cheese on each half of the muffin, return to the oven and cook for a minute or two until the cheese is melted.
Place one egg on one muffin half and top with a teaspoon or so of salsa. Serve immediately.
(According to my calculations using the information on the packaging, one prepared muffin half should have only around 170 calories to it.)

Mon, 06 Jul 2026 00:00:00 GMT

Whoa Breakfast

Ingredients

3 cups Water
2 cups Apples peeled and chopped
1.5 cups Steel-Cut Oats
.25 cup Sliced almonds
.5 teaspoon Cinnamon

Instructions

Combine all ingredients in slow cooker, cook on low 8 hours.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Shake #1

Ingredients

Any additional fruit you
8 oz milk
Wheat germ (optional)
1 Frozen banana

Instructions

Peel ripe bananas and place in plastic bags, freeze. The frozen banana gives the *shake* an ice cream-like texture If you dont like bananas, use frozen berries or peaches, these are not as creamy but quite good. In blender add one frozen banana, 8 ounces milk and any additional fruit you like: berries, peach, pear. Blend til smooth. Add wheat germ or protein powder to any of these as you wish. JAGORDON@AGSM.UCLA.EDU REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Sundae

Ingredients

3 Different types of fruit;
1 sm Container nonfat yogurt
Raisins
(like bananas,
Granola or Grapenuts cereal

Instructions

Spoon yogurt into a sundae dish or bowl. Layer with fruit and granola or grape nuts. Sprinkle with raisins. Serve Posted to FOODWINE Digest 23 Sep 96 Date: Tue, 24 Sep 1996 10:31:50 -0400 From: Laura Hunter

Mon, 06 Jul 2026 00:00:00 GMT

Bacon, Potato & Egg Breakfast Casserole

Ingredients

4 slices thick bacon cut into strips about 1/2-inch wide
1 large yellow onion peeled and diced
1 yellow bell pepper cleaned out and diced
4 cloves garlic minced
1/3 cup sun-dried tomatoes chopped
2 teaspoons salt divided
8 large Eggs
1 cup Milk fat content between 1% and 4% (whole)
1 teaspoon fresh-cracked black pepper
2 cups shredded Cheddar cheese
3 cups frozen diced potatoes unthawed

Instructions

Heat the oven to 350?F. Lightly grease a 13x9" baking dish with baking spray or olive oil.
Put the bacon slices in a large skillet and turn the heat on to medium. Cook the bacon, stirring occasionally, until it is crisp. Add the onion, yellow bell pepper, garlic, sun-dried tomatoes, and 1 teaspoon of salt, and cook over medium heat until all the vegetables are fragrant and soft ? about 5 more minutes. Turn off the heat and let cool slightly.
In a separate bowl, beat the eggs thoroughly and whisk in the milk. Whisk in the remaining teaspoon of salt, and the black pepper. Stir in the cheese, frozen potatoes, and the bacon and vegetables from the skillet. (Don't worry; the frozen potatoes cook just fine!) Pour the whole mixture into the prepared baking dish. (At this point the casserole can be covered and refrigerated for up to 24 hours.)
When you are ready to bake the casserole, bake for 40 minutes, or until the eggs are firm and the top is slightly golden. A knife inserted in the center should come out clean.

Mon, 06 Jul 2026 00:00:00 GMT

Egg, Spinach & Cheddar Breakfast Sandwich

Ingredients

2 teaspoons extra-virgin olive oil, divided
2 cups coarsely chopped baby spinach
0.5 teaspoon garlic powder
0.25 teaspoon ground pepper, divided
0.125 teaspoon salt
1 large egg
1 whole-grain English muffin, toasted
2 tablespoons shredded extra-sharp Cheddar cheese

Instructions

Heat 1 teaspoon oil in a medium nonstick skillet over medium heat. Add spinach, garlic powder, 1/8 teaspoon pepper and salt; cook, stirring, until the spinach is wilted, 1 to 2 minutes. Transfer to a plate.
Add the remaining 1 teaspoon oil to the pan. Break egg into the pan; sprinkle with the remaining 1/8 teaspoon pepper. Cook until set on the bottom, 1 to 2 minutes. Break the yolk, then flip the egg and cook, undisturbed, until set, about 1 minute more.
Place the spinach on an English muffin half. Sprinkle with cheese, then top with the fried egg and remaining muffin half.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast smoothie in a bowl

Ingredients

1 cup Spinach
1/2 cup Avocado
1/4 cup rasberries
2 cups black berries
1 Banana
1/4 cup hemp seeds
Handful Almonds

Instructions

Start by adding all the ingredients into the blender, once blended more in bowl and decorate with hemp seeds , almonds, strawbeeries etc

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Strata

Ingredients

1 lb sliced bacon, cut into 1/2 inch pieces
2 cups chopped cooked ham
1 small onion, chopped
8 -10 slices white bread, cubed
2 cups cubed cooked potatoes
3 cups shredded cheddar cheese (12 oz)
8 eggs
3 cups milk
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
salt and pepper

Instructions

In a skillet, cook bacon until done.
Remove bacon from skillet, leaving drippings in the pan.
Add ham and onion to skillet.
Cook and stir until onion is tender.
Drain grease from ham and onion.
In a bowl, combine bacon, ham, and onion.
In a greased 13x9x2 baking dish, layer half the bread cubes, potatoes, and cheese, in that order.
Top with all of the bacon mixture.
Repeat another layer of bread, potatoes, and cheese.
In a bowl, beat the eggs.
Add milk, Worcestershire sauce, mustard, salt, and pepper to the eggs.
Pour over all in the baking dish.
Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking.
Bake, uncovered, at 325 degrees for 65-70 minutes or until a knife inserted near the center comes out clean.

Mon, 06 Jul 2026 00:00:00 GMT

Morning Glory Muffins

Ingredients

1 c Vegetable oil
1/4 ts Salt
8 oz Crushed pineapple; drained
1/2 c Shredded coconut
3 lg Eggs
2 1/4 c Flour
2 c Grated carrot; (4 large)
1 Apple; shredded
1 ts Vanilla extract
1 1/4 c Granulated sugar
2 ts Baking soda
1/2 c Raisins
1/2 c Pecans or walnuts
1 tb Ground cinnamon

Instructions

Sift together the sugar, flour, cinnamon, baking soda and salt into a large bowl. Add the fruit, carrots and nuts and stir to combine. In a separate bowl whisk the eggs with the oil and vanilla. Pour this mixture into the bowl with the dry ingredients and blend well. Spoon the batter into cupcake tins lined with muffin papers. Fill each cup to the brim. Bake in a preheated 350? F oven for 35 minutes or until a toothpick inserted into the center of a muffin is withdrawn clean. Cool the muffins in the pan for 10 minutes, then turn out and finish cooling on a rack. These muffins need 24 hours for ripening to develop their full flavor. They also freeze extremely well. Recipe adapted from "A Kitchen Collection:Sconset Cafe" by Pamela McKinstry (On-Cape Lithographers, 1985) YIELD: 16 muffins PREPARATION: 30 minutes plus baking and cooling times. Posted to recipelu-digest Volume 01 Number 449 by "Bunny" on Jan 4, 1998

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Empanadas (Light Version - 3 Pt)

Ingredients

1 small onion, chopped
1 tablespoon olive oil
1 cup shredded hash brown potatoes, thawed
1 cup frozen spinach, chopped thawed and squeezed dry
1 1/4 cups Egg Beaters egg substitute
2 slices lean bacon, browned crisp and crumbled
8 refrigerated reduced-fat buttermilk biscuits, jumbo flaky variety
8 pieces Laughing Cow light garlic and herb cheese

Instructions

Preheat oven to 375°F.
Saute onion in oil in a non-stick skillet over medium heat until the onion is soft.
Add hashbrowns and spinach, saute until all the moisture is gone and the potatoes start to brown. Move to a large mixing bowl.
Spray the non-stick skillet with butter flavored spray and heat over medium heat; add egg beaters and cook without stirring until eggs begin to set on bottom. Draw spatula across bottom of skillet to form large curds. Continue cooking until eggs are slightly thickened but still moist. (Do NOT stir constantly).
Remove from heat and let cool, add to mixing bowl. Add bacon to bowl and stir well.
Separate each biscuit to form a total of 16. Biscuits should be separated using the layers and be as close to even as possible. Flatten each biscuit into about a 5 inch circle.
Spread cheese evenly over the tops of dough circles, leaving a 1/2 inch border around the edges.
Top evenly with egg mixture.
Fold dough circles in half over mixture, pinching edges to seal.
Place 2 inches apart in a 15 x 10 jelly roll pan coated with Pam.
Press sealed edges with the tines of a fork.
Bake at 375°F 14-16 minutes until golden brown.
Remove empanadas with a spatula onto a wire rack.
Serve warm.
To freeze: After baking allow empanadas to cool fulling. Place into a zip-top bag and freeze.
To serve: From frozen, wrap empanada with a paper towel. Place on a microwave safe plate and microwave on 50% power 1-2 minutes or until the empanada is heated all the way through.

Mon, 06 Jul 2026 00:00:00 GMT

Eggs In The Basket Recipe

Ingredients

bread
eggs
butter

Instructions

preheat griddle
With something you can make circle in center of bread with (like a lid off of the non cooking spray) twist circle into bread and set center aside.
Butter bread and center.
Place on griddle and break egg in center of bread-cook until egg is cooked to desired doneness, then flip to cook other side.
(I like to make at least 10-12 of these as they go fast! Cooking time depends on how many you desire to make!

Mon, 06 Jul 2026 00:00:00 GMT

Eric Stuarts Breakfast Omelet/waffle

Ingredients

1 c Blueberries
2 sl Canadian bacon; up to 3
1 c Strawberries
2 oz Cracker barrel; block cheese
Salt and pepper
2 Apple cinnamon waffles
1/2 ts Butter
Maple syrup
1 c Apples
1 c Bananas
2 Eggs

Instructions

Using a heart shaped cookie cutter, cut out center of waffles. Melt butter in a saute pan. Place waffles in pan and brown on one side. Flip waffles. In each center, melt a little butter and crack an egg. Flip waffles. Slice bacon into heart shapes and cook in a separate frying pan. Cover egg with bacon and a slice of cheese. Drizzle syrup on top. Garnish with fruit. Notes: Eric Stuarts Breakfast Omelet/Waffle Rhonda Ross Kendrick and Eric Morgan Stuart play a couple on the daytime soap "Another World." ? 1997 Eric Stuart ? 1997 Lifetime Entertainment Services. All rights reserved. MC Formatted using MC Buster by Barb at PK

Mon, 06 Jul 2026 00:00:00 GMT

Hearty Breakfast Bake

Ingredients

12 rhodes dinner rolls, baked
3 tablespoons vegetable oil
2 lbs sirloin, cut into 1-inch cubes
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
2 garlic cloves, minced
1 onion, chopped
2 red bell peppers, chopped
8 ounces grated monterey jack pepper cheese
8 ounces grated sharp cheddar cheese
1 1/2 teaspoons italian seasoning
12 large eggs
2 cups half-and-half
1/2 cup milk

Instructions

Cut dinner rolls into 1-inch cubes and place in the bottom of a sprayed 9x13-inch baking dish. Heat oil in large skillet on medium high heat.
Sprinkle salt and pepper on sirloin cubes and brown for about 5 minutes, stirring often. Add garlic, onion and bell pepper and cook until vegetables are tender.
Spread meat mixture over bread. Sprinkle with cheeses and Italian seasoning.
In a bowl, beat eggs, half and half and milk and pour evenly over mixture. Cover and refrigerate for at least 8 hours.
Remove from fridge and let stand at room temperature for 30 minutes before baking. Bake at 350°F 70-80 minutes.
Cover with foil after 50 minutes to prevent over browning. Let stand 10 minutes before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Christmas Morning Breakfast Bake

Ingredients

3 tablespoons unsalted butter
6 ounces Canadian bacon, cut into ½-inch pieces
1 small onion, finely chopped
1 garlic clove, minced
1 pound baby spinach (10 cups)
Coarse salt and ground pepper
9 large eggs
3 cups whole milk
0.5 teaspoon ground nutmeg
8 cups 1 ½-to-2-inch cubes Italian bread (from a 1-pound loaf)
6 ounces Gruyere cheese, grated (about 1 ½ cups)

Instructions

Butter a 3-quart baking dish with 1 tablespoon butter. In a large skillet, melt 2 tablespoons butter over medium-high. Add bacon, onion, and garlic and cook until onion is softened, about 2 minutes. Gradually add spinach to skillet and cook, stirring occasionally, until just wilted, about 2 minutes. Season with salt and pepper.
In a medium bowl, whisk together eggs, milk, and nutmeg. Season with salt and pepper.
Scatter half the bread in dish and top with half the spinach mixture and half the cheese. Top with remaining bread, spinach mixture, and cheese. Pour egg mixture into dish and gently press bread to submerge. Cover and refrigerate at least 2 hours (or up to overnight).
Preheat oven to 400 degrees. Uncover dish and bake until bread is golden brown and custard is just set, 45 to 50 minutes (cover with foil if browning too quickly). Let cool 5 minutes before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Bacon, Egg and Spinach Breakfast Stack

Ingredients

6 Cups Baby new potatoes
9 ounces Baby spinach
1 cup Ricotta Cheese part skim
2 extra large Eggs beaten
2 tablespoons Chives chopped
6 silces Cooked ham quartered
1 cup Low Fat Cheddar Cheese Shredded

Instructions

Preheat oven to 350ºF. Place muffin liners in a 12-hole muffin tin.
Wash and steam potatoes until just done or slightly underdone, about 10 to 15 minutes; cool immediately. Slice each potato into four rounds; set aside.
Wash and steam spinach until just wilted, about 3 to 5 minutes; cool, drain well, squeeze out any remaining water and set aside.
In a small bowl, combine ricotta cheese, eggs and chives.
Place a middle slice of potato in the bottom of each muffin hole so it lays flat. Top each with a quarter-slice of bacon, 1 heaping teaspoon of ricotta cheese mixture, about 2 tablespoons of spinach, about a tablespoon of cheddar cheese, another bacon quarter, and another heaping teaspoon of ricotta mixture. Finish stacks by placing remaining potato slices on top and sprinkling with a few remaining shreds of cheese.
Bake stacks until fully set and ricotta is cooked through, about 30 to 35 minutes. Cool in muffin tins for about 10 to 15 minutes and then transfer to racks to continue cooling. Yields 1 stack per serving.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Custards

Ingredients

3 Eggs
Butter
Any nice cold meat
1 c milk
Soft bread crumbs

Instructions

Evelyn Scoville San Bernardinans in the 1870s were used to hearty breakfasts, beefsteak being the preferred choice, if contemporary newspaper accounts are to be believed. By the 1890s, they were turning to lighter customary fare, such as these custards. Butter 6 custard cups and fill them lightly with bread crumbs and the meat chopped fine, using half meat and half crumbs. Beat the eggs, and add the milk to it. Set the cups in a pan of hot water, and fill them with the egg mixture. Bake in a moderate oven (about 300?) until set. Just bread crumbs may be used, omitting the meat. Posted to recipelu-digest by LSHW on Feb 09, 1998

Mon, 06 Jul 2026 00:00:00 GMT

Banana peel breakfast cake

Ingredients

125g salted butter, softened, plus extra for the tin
4 very ripe bananas
200g golden caster sugar
2 eggs, beaten
2 tsp vanilla extract
100ml Greek-style yogurt
300g white spelt flour or plain flour
½ tsp baking powder
½ tsp bicarbonate of soda
75g walnuts, roughly chopped
100g salted butter, softened
3 tbsp runny honey
3 tbsp smooth peanut butter

Instructions

Heat the oven to 180C/160C fan/gas 4. Butter and line a 900g loaf tin. Trim the ends of the bananas and discard. Roughly chop the bananas, peel and all. Place in a food processor or blender and blitz until smooth. Tip into a bowl and set aside.
Using an electric hand whisk or stand mixer, beat together the butter and sugar with a pinch of salt until light and creamy, around 4-5 mins. Beat in the eggs, one at a time, then add the vanilla, yogurt and banana. Mix in the flour, baking powder and bicarb until combined. Fold through the walnuts and gently spoon the batter into the prepared tin. Bake for 50-60 mins until a skewer inserted into the middle comes out clean. Transfer to a wire rack and leave to cool in the tin for 15 mins before removing from the tin and leaving to cool completely.
For the honey peanut butter, beat all the ingredients together using an electric hand whisk or stand mixer until creamy. Cut the cake into slices and spread over the butter. The butter and cake will keep in airtight containers for five days.

Mon, 06 Jul 2026 00:00:00 GMT

Good Morning Breakfast Casserole

Ingredients

6 oz. package dry hash brown potatoes (I used a 5.2 oz. Betty Crocker Seasoned Skillets hash brown mix
4 cups Hot water
5 eggs, well-beaten
1 cup shredded Swiss cheese
1/2 cup small-curd cottage cheese
1 teaspoon Salt
dash of ground black pepper
a few dashes hot sauce
1/4 cup sliced green onion tops
sprinkling of paprika
6 slices bacon cooked, drained, and chopped
cooking oil spray for baking dish

Instructions

In a large bowl, place 6-oz. package dry hash brown potatoes. Pour 4 cups hot water over the hash browns, and let them sit for 10 minutes to soften. Drain well. Meanwhile, in another large mixing bowl, place 5 eggs, and beat with an electric mixer until well-beaten. Combine beaten eggs with drained hash brown potatoes. Add 1 cup shredded Swiss cheese, ? cup small curd cottage cheese, 1 teaspoon salt, a dash of ground black pepper, a few dashes of hot sauce, and ? cup sliced green onion tops. Stir the mixture until well-combined. Pour the mixture into a 10-inch deep-dish pie dish (or similar oven-proof dish) that has been sprayed with cooking oil. Sprinkle with paprika, to taste. Sprinkle with 6 slices of chopped, cooked bacon. Cover with aluminum foil and refrigerate 8 hours, or overnight. Bake, uncovered, at 350 degrees for 35 minutes, or until casserole is set. Cut into wedges and serve. This casserole is delicious with a few orange slices on the side. I hope you enjoy it!

Mon, 06 Jul 2026 00:00:00 GMT

Egg Breakfast Muffins (Hurrythefoodup.com)

Ingredients

1 bell pepper (your favourite colour)
3 spring onions
4 little cherry tomatoes
6 eggs
2 slices cheddar cheese (2 slices = around 50g, you can use different cheese too)
1 handful spinach
1/2-1 teaspoon salt
4 -5 splashes hot sauce (or curry powder)

Instructions

Preheat the oven to 200°C/ 390°F.
Wash and dice the pepper, onions and tomatoes. and put them in a large mixing bowl.
Wash the spinach, lightly chop it and add it to the bowl as well.
Add the eggs and salt. Mix well. Pro tip - crack the eggs separately before adding. That way if you get a dodgy one, it won’t ruin the whole meal.
Optionally add some hot sauce, curry powder -- whatever you like. Hot sauce is great!
Grease the muffin tin with oil and kitchen paper/baking brush and pour the egg mixture evenly into the muffin slots. (If you think they might still stick to the pan use some muffin cups or cut out some baking paper and to use as cups - definitely saves time on doing the washing up ��.
If you’re so inclined then layering some cheese over the top of each muffin before they go into the oven is a delicious addition! You can also mix in the cheese to the batter.
Pop the tray into the oven for 15-18 minutes or until the tops are firm to the touch.
Bon Appetit!

Mon, 06 Jul 2026 00:00:00 GMT

Crunchy granola with berries & cherries

Ingredients

175g mixed nuts (pecan halves and peanuts in their red skins)
450g rolled oats
50g sesame seeds
50g sunflower seeds
125ml sunflower oil
100ml runny honey (try one of the lightly flavoured flower ones)
half a 170g packet dried berries and cherry

Instructions

Preheat the oven to 190C/Gas 5/fan oven 170C. Halve some of the pecans, leave some whole. Mix with peanuts, oats, sesame seeds, sunflower seeds and a pinch of salt in a large bowl. In a jug, measure the oil and pour into the mixture, then measure the honey – it will slide out easily. Stir together with a fork to break up any big clumps of oats.
Pour on to a large baking tray with sides, preferably non-stick, in a thin layer. Bake for 20-25 minutes, stirring well at least twice and bringing the mixture in from the edges, until it is golden. Transfer to a large bowl and leave to cool.
Mix in the berries and cherries and serve with plenty of chilled milk.
Store for up to 1 month in airtight container.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast English Muffin Sammies

Ingredients

4 Eggs fried
2 slices American cheese halved
4 slice Canadian bacon
1/4 cup Poppyseed Salad Dressing
4 English Muffins Toasted

Instructions

Fry each egg individually over medium high heat until done to desired consistency. Meanwhile, cook each slice of canadian bacon until warm.
Toast the english muffins and then spread some poppyseed dressing on the insides.
Melt one of the cheese halves on each egg while still on the skillet and place the canadian bacon on top. Let cook for about 30 seconds and transfer to the toasted english muffins, making a sandwich.

Mon, 06 Jul 2026 00:00:00 GMT

Southwestern Breakfast Casserole

Ingredients

8 1/2 ounces Corn muffin mix
1 French bread loaf chopped
8 ounces Spicy Italian sausage
1 cup Onion chopped
2 1/2 cups milk
1 teaspoon Ground cumin
1/8 teaspoon Black pepper
10 ounces Diced tomatoes and green chiles undrained
4 Eggs beaten
4 ounces Monterey jack cheese divided

Instructions

Remove casings from sausage and cook over medium heat until browned, stirring to crumble into smaller pieces. Drain sausage when done.
Prepare corn muffin mix according to package directions. Set aside to cool.
Roughly chop french bread loaf (to total 3 cups worth of bread) and place inside of a large mixing bowl. Crumble cooled corn muffins into the bowl with the french bread loaf. Set aside.
In a separate bowl, combine milk, cumin, pepper, tomatoes and green chiles, and eggs; stir with a whisk until well blended. Add sausage mixture to this and stir well. Add this whole mixture to the bread mixture in the other bowl and stir well to mix all ingredients.
Grease a 13 x 9 pan. Spoon half of the bread mixture into pan. Top with 1/2 cup of cheese. Spoon the remaining half of bread mixture and then sprinkle the remainining 1/2 cup of cheese. Cover unbaked casserole and refrigerate for 4 to 6 hours, up to 24 hours. When ready to bake, preheat oven to 350 degrees F and let casserole sit out at room temperature for 20 minutes.
Bake casserole, uncovered, for 50 minutes to 1 hour, or until set. Let stand 10 minutes before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast To Go!

Ingredients

1/2 c Plain non-fat yogurt
1/2 c bananas Sliced
1 c Non-fat milk
1 ds Cinnamon or nutmeg
1/4 c 100% bran flakes
1/2 c Ice
1 ts Vanilla extract
2 ts Sugar

Instructions

Combine all ingredients in a blender and process on medium speed until smooth. Garnish with cinnamon or nutmeg. You can substitute strawberries, peaches, or other fresh fruit for the bananas if you like. Exchanges: Skim Milk Exchange -- 1&1/2 Fruit Exchange -- 1 Starch Exchange ~- 1 Calories -- 275 Calories from Fat -- 10 Total Fat -- 1g Saturated Fat ~- 0g Cholesterol -- 7mg Sodium -- 313mg Carbohydrate -- 55g Dietary Fiber ~- 8g Sugars -- 37g Protein -- 18g Recipe for Monday, 4/20/98 Enjoy this fast shake in your auto mug while you drive to work. All recipes this week are from the cookbook Quick & Easy Diabetic Recipes for One, featuring appetizing single-serving dishes along with helpful meal planning, shopping, and food preparation tips for eating healthy on your own. You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733). Copyright ? 1998 American Diabetes Association MC formatted using MC Buster 2.0d & SNT on 4/26/98 Recipe by: http://www.diabetes.org/recipes Posted to MC-Recipe Digest by Barb at PK on Apr 26, 1998

Mon, 06 Jul 2026 00:00:00 GMT

Mexican Breakfast

Ingredients

1 Potato (about 10-12 ounce)
Salt
1 Avocado
1 clove Garlic
1 tablespoon Cilantro chopped
1/2 Lime
2 Eggs

Instructions

Shred the potato. Squeeze out excess moisture with your hands. Heat a large skillet over medium, lightly coat with oil. Form two potato pancakes, sprinkle with salt. Brown both sides.
Mash avocado, garlic, cilantro and juice of ? lime. Spread guacamole on the potato pancakes. Top each with a fried or poached egg.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast pizza

Ingredients

1 can crescent rolls
1 tube/pound sausage, fried, cumbled
2 cups thawed O'Brien hash browns
1/2 cup shredded cheese
3 eggs slightly beaten
3 tablespoons milk
1/2 tsp salt
1/2 tsp pepper

Instructions

Preheat oven 375
Press crescent rolls into ungreased 13x9 pan (turn edges up a little)
sprinkle with cooked sausage, hash browns, and cheese
Mix eggs, milk, salt and pepper
Pour over crust
Bake 15-20 minutes (until eggs are set and cheese is melted)

Mon, 06 Jul 2026 00:00:00 GMT

Bento Lunch, Starbucks style

Ingredients

Pita chips
Hummus
Apple slices
Peanut butter
Hard boiled eggs
Red grapes
Baby carrots
Cucumber

Instructions

Put in tupperware with sections.

Mon, 06 Jul 2026 00:00:00 GMT

Model Bakery's English Muffins

Ingredients

Biga
1/4 cup water
1/2 cup/ 75g bread flour
3/4 teaspoon instant (also called quick-rising or bread machine) yeast
Dough
1 1/3 cups water
3/4 tsp instant (also called quick-rising or bread machine) yeast
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 1/2 teaspoon fine sea salt
3 1/2 cups/ 510g unbleached all-purpose flour, as needed
1/4 cup/ 35g yellow cornmeal, preferably stone-ground
6 tablespoons melted clarified butter (recipe follows), as needed

Instructions

To make the biga: At least 1 day before cooking the muffins, combine the flour, water, and yeast in a small bowl to make a sticky dough. Cover tightly with plastic wrap and refrigerate for at least 12 hours or up to 24 hours. The biga will rise slightly.
To make the dough: Combine the biga, water, yeast, olive oil, and salt in the bowl of a stand mixer. Affix the bowl to the mixer and fi t with the paddle attachment. Mix on low speed until the mixture looks creamy, about 1 minute. Mix in 3 cups/435 g of the flour to make a soft, sticky dough. Turn off the mixer, cover the bowl with plastic wrap, and let stand for 20 minutes. (To make by hand, combine the water, biga, yeast, oil, and salt in a large bowl and break up the biga with a wooden spoon. Stir until the biga dissolves. Mix in enough flour to make a cohesive but tacky dough. Cover and let stand for 20 minutes.)
Mix in enough of the remaining flour to make a soft dough that barely cleans the mixer bowl. Replace the paddle with the dough hook. Knead on medium-low speed (if the dough climbs up the hook, just pull it down) until the dough is smooth and elastic, about 8 minutes. Turn out the dough onto a lightly floured work surface to check its texture. It should feel tacky but not stick to the work surface. (To make by hand, knead on a floured work surface, adding more flour as necessary, until the dough is smooth and feels tacky, about 10 minutes.)
Shape the dough into a ball. Oil a medium bowl. Put the dough in the bowl and turn to coat with oil, leaving the dough smooth-side up. Cover with plastic wrap. Let stand in a warm place until almost doubled in volume, about 2 hours. (The dough can also be refrigerated for 8 to 12 hours. Let stand at room temperature for 1 hour before proceeding to the next step.)
Using a bowl scraper, scrape the dough out of the bowl onto a lightly floured work surface. Cut into twelve equal pieces. Shape each into a 4-in/10-cm round. Sprinkle an even layer of cornmeal over a half-sheet pan. Place the rounds on the cornmeal about 1 in/2.5 cm apart. Turn the rounds to coat both sides with cornmeal. Loosely cover the pan with plastic wrap. Let stand in a warm place until the rounds have increased in volume by half and a finger pressed into a round leaves an impression for a few seconds before filling up, about 1 hour.
Melt 2 Tbsp of the clarified butter in a large, heavy skillet (preferably cast-iron) over medium heat until melted and hot, but not smoking. In batches, add the dough rounds to the skillet. Cook, adjusting the heat as needed so the muffins brown without scorching, adding more clarified butter as needed. The undersides should be nicely browned, about 6 minutes. Turn and cook until the other sides are browned and the muffins are puffed, about 6 minutes more. Transfer to a paper towel–lined half-sheet pan and let cool. (It will be tempting to eat these hot off the griddle, but let them stand for at least 20 minutes to complete the cooking with carry-over heat.) Repeat with the remaining muffins, wiping the cornmeal out of the skillet with paper towels and adding more clarified butter as needed.
Split each muffin in half horizontally with a serrated knife. Toast in a broiler or toaster oven (they may be too thick for a standard toaster) until lightly browned. Serve hot. (The muffins can be stored in an airtight container at room temperature for up to 2 days.)
To make the clarified butter: Melt the butter in a small saucepan over medium heat until completely melted and boiling. Cook until the butter stops sputtering, about 1 minute. Remove from the heat and let stand for 5 minutes. Skim the foam from the surface of the butter.
Line a wire sieve with dampened, wrung-out cheesecloth and place over a medium bowl. Carefully pour the clear, yellow melted butter through the sieve, leaving the milky residue behind in the saucepan. (Discard the residue.) Pour into a small container and cover. Refrigerate until ready to use. This Recipe Appears In Bake the Book: English Muffins

Mon, 06 Jul 2026 00:00:00 GMT

Healthy pepper, tomato & ham omelette

Ingredients

2 whole eggs and 3 egg whites
1 tsp olive oil
1 red pepper, deseeded and finely chopped
2 spring onions, white and green parts kept separate, and finely chopped
few slices wafer-thin extra-lean ham, shredded
25g reduced-fat mature cheddar
wholemeal toast, to serve (optional)
1-2 chopped fresh tomatoes, to serve (optional)

Instructions

Mix the eggs and egg whites with some seasoning and set aside. Heat the oil in a medium non-stick frying pan and cook the pepper for 3-4 mins. Throw in the white parts of the spring onions and cook for 1 min more. Pour in the eggs and cook over a medium heat until almost completely set.
Sprinkle on the ham and cheese, and continue cooking until just set in the centre, or flash it under a hot grill if you like it more well done. Serve straight from the pan with the green part of the spring onions sprinkled on top, the chopped tomato and some wholemeal toast, if you like.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Banana Pancakes Recipe by Tasty

Ingredients

2 ripe bananas
2 eggs
1 teaspoon vanilla extract
½ cup quick-cook oats
1 teaspoon cinnamon

Instructions

Mash bananas in a large bowl until smooth. Mix in eggs and vanilla until well combined, then mix in oats and cinnamon.
Heat a skillet to medium and add in a scoop* of the pancake batter. Smooth out to form an even layer. Cook for about 2-3 minutes until you start to see bubbles releasing from the top of the batter. Flip and cook until the other side is golden brown, about 1-2 minutes.
Garnish your pancakes with your favorite toppings! We used banana slices, chopped walnuts & maple syrup.
*Note: Use ½ cup (65) for scooping the batter to yield 4 thicker pancakes; Use ⅓ cup (40 g) to yield 6 smaller pancakes.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Farmers Breakfasts

Ingredients

4 lg Eggs beaten
3 tb Butter
salt and pepper to taste
Sliced
2 c Diced ham
1/2 Sweet green pepper diced
3 md Potatoes peeled and thinly sliced
4 oz Cheddar cheese shredded
4 Green onions sliced

Instructions

In a frying pan,melt butter over medium heat.Saute vegetables,ham, and seasonings for 3 minutes.Cover,cook over low heat until the potatoes are tender,about 30 minutes. Pour eggs over vegetables.Do not stir.Cover and cook until eggs are set,about 10 minutes.Sprinkle with cheese.Heat only until the cheese melts.Cut into wedges and serve.

Mon, 06 Jul 2026 00:00:00 GMT

Good Morning Muffins (Prev)

Ingredients

3/4 c Orange juice
1 Egg white; lightly beaten
1/4 c Oat bran
1 md Carrot; shredded
3/4 c Unbleached flour
3/4 c Whole-wheat flour
2 tb Canola oil; *see directions
1/2 ts Ground cinnamon
2 tb Honey
1 1/2 ts Baking Powder
1/4 ts Orange Peel Grated
1/8 ts Ground allspice; optional

Instructions

Spray 10 muffin cups with no-stick spray (or line the cups with paper baking cups); set aside. PREHEAT oven to 400F. In a medium bowl, stir together the unbleached flour, wholewheat flour, oat bran, baking powder, cinnamon and allspice. In a small bowl, combine the orange peel, orange juice, egg white, oil and honey. Add this mixture to the dry ingredients in the large bowl and fold until just combined. Stir in the carrots. Spoon the batter into the muffin cups, filling each about three-quarters full. Bake at 400F about 20 minutes or until a toothpick inserted near the centers comes out clean. Remove the muffins from the muffin cups. Cool completely on a wire rack. To store: Individually wrap each muffin in freezer wrap and freeze until ready to serve. To serve: Thaw overnight at room temperature. Or thaw and reheat each muffin in a microwave oven on high power (100%) for 15 to 20 seconds. VARIATION: replace carrot with zucchini. (PER MUFFIN: 119 calories, 3.2 g. fat (23% of calories), 2.1 g. dietary fiber, 0 mg. cholesterol, 58 mg. sodium.) PREVENTION NOTES : *Health Benefits: Lower Cholesterol; Better Blood Pressure *TIPs to cut your own muffin recipes. Use 2 egg whites or 1/4 cup fat-free egg substitute in place of each whole egg. Replace whole milk with skim milk. Reduce the oil to 1 tablespoon per cup of flour. Times: Prep: 20 min.; Baking: 20 min.; Microwaving: 15 sec. (opt.) 1998Apr Hanneman >>eat-lf Recipe by: Preventions Stop Dieting and Lose Weight Posted to EAT-LF Digest by KitPATh on Apr 19, 1998

Mon, 06 Jul 2026 00:00:00 GMT

Blackberry & banana breakfast muffins

Ingredients

350g plain spelt wholemeal flour
2 tsp ground cinnamon
3 tsp baking powder
1 tsp bicarbonate of soda
2 very ripe bananas (160g peeled weight)
80g pitted dates , chopped
2 eggs
285g plain yogurt
4 tbsp rapeseed oil
2 tsp vanilla extract
225g blackberries
30g pecans , roughly broken (optional)

Instructions

Heat the oven to 180C/160C fan/ gas 4 and line a 12-hole muffin tray with paper cases. Tip the flour, cinnamon, baking powder and bicarbonate of soda into a bowl and mix to fully combine.
Mash the bananas and dates together well in a second bowl, then beat in the eggs, yogurt, oil and vanilla to combine.
Toss the blackberries into the flour mix, then stir in the yogurt mix until you have a thick batter. Work quickly, as adding wet ingredients activates the raising agent.
Scoop the batter into the muffin cases – if you have a large ice cream scoop, this works well. Fill the cases almost to the brim. Scatter over the pecans, if using, and bake for 20 mins until firm and golden. Leave to cool on a wire rack. Will keep in an airtight container for two days, or in the freezer for up to three months.

Mon, 06 Jul 2026 00:00:00 GMT

Southern Egg Scrambled Breakfast

Ingredients

12 large eggs
1 tablespoon sour cream (NOT OPTIONAL)
1 cup cheddar cheese
1/2 cup diced ham
1/4 cup diced onion
1/4 cup fresh mushrooms (or small jar, drained)
1/4 cup green bell pepper
salt and pepper
1/8 cup butter

Instructions

In a large skillet, melt butter over medium heat. Add mushrooms, bell peppers, and onions.
Saute until onions are translucent and tender.
Add diced ham and stir until steaming.
In the meantime, in large mixing bowl, crack and add the dozen eggs, salt and pepper to taste, one heaping tablespoon of sour cream.
Beat with wire whisk until smooth.
Pour over the ham and vegetable mixture in the skillet.
Sprinkle the top with the cheese.
Stir as it cooks until the eggs are no longer shiny.

Mon, 06 Jul 2026 00:00:00 GMT

Southwestern Egg and Cheese Breakfast

Ingredients

2 pounds Sausage -browned, drained, crumbled
1 Onion -chopped
1 Green pepper -chopped
8 ounces green chilies -chopped
1 pound Co-Jack cheese -shredded
18 Eggs

Instructions

Layer IN ORDER in crockpot:
pound of the sausage
1/2 of the onion
1/2 of the green pepper
1 can of the chilies
half of the cheese
remaining pound of sausage
the rest of the onion
the rest of the green pepper
the second can of chilies
the rest of the cheese
Beat eggs and pour over all.
Cover and cook at LOW for 8 to 10 hours.
Per Serving: 319 Calories; 28g Fat (79.3% calories from fat); 13g Protein; 3g Carbohydrate; trace Dietary Fiber; 249mg Cholesterol; 442mg Sodium.

Mon, 06 Jul 2026 00:00:00 GMT

Amazingly Easy Microwave Breakfast Ring!

Ingredients

1/3 cup firmly packed brown sugar
3 tablespoons butter
1 tablespoon water
1/4-1/2 cup almonds or 1/4-1/2 cup macadamias, etc
1 (8 ounce) can refrigerated biscuits
1 teaspoon almond extract or 1 teaspoon rum extract, etc

Instructions

In an 8 inch round cake dish (or better yet, a small, microwave Bundt pan), combine the brown sugar, butter, and water, and heat about 1 minute, on high.
Stir in the nuts and extract.
Separate the biscuits, dip them in the syrup mixture, and then overlap them in the pan.
If using the glass dish, spoon remaining syrup over the bisquits, and then place a small glass in the center of the dish (to simulate a Bundt pan).
Cook 2-3 minutes on high, rotating 1/4 turn, halfway through cooking time (if you don't have a turntable).
The biscuits should be firm and no longer doughy, but not tough.
Allow the dough to rest for about 2 minutes; remove the glass (if using), and then invert the ring onto a serving plate.

Mon, 06 Jul 2026 00:00:00 GMT

The All-Day Breakfast Burger

Ingredients

1 olive oil
150 (5oz) mushrooms, finely chopped
½ a small onion, finely chopped
2 tomato ketchup
1 Worcestershire sauce
500 (1lb 2oz) pork mince
3 freshly chopped flat-leafed parsley
8 streaky bacon rashers
4 medium eggs to serve
2 English muffins, halved and toasted

Instructions

Heat the oil over high hob heat in a large frying pan and cook the mushrooms for 5min or until tender. Empty into a large bowl and set the pan aside.
To the bowl add the onion, tomato ketchup, Worcestershire sauce, pork mince, parsley and plenty of seasoning, and mix to combine.
Divide the mixture equally into four and shape each portion into a flattened patty. Return the pan to medium heat and fry the burgers for 15-18min, turning occasionally, or until cooked through.
Meanwhile heat another frying pan and cook the bacon rashers until golden and crisp. Drain on kitchen paper. Next crack the eggs into the empty pan and fry them over a gentle heat until the whites are set and the yolks are still soft.
Serve each burger on half a toasted muffin, topped with some bacon and a fried egg.

Mon, 06 Jul 2026 00:00:00 GMT

Morning Glory Muffins

Ingredients

1 cup unbleached all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
0.5 teaspoon kosher salt
0.5 cup pepitas, finely chopped
0.333 cup vegetable oil
1 cup packed dark-brown sugar
2 large eggs, room temperature
0.333 cup whole milk
1 large carrot, peeled and grated (2 cups)
1 Granny Smith apple, peeled, cored, and grated (1 ¼ cups)
0.5 cup unsweetened shredded coconut
0.5 cup golden raisins

Instructions

Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a large bowl, whisk together both flours, baking powder, baking soda, cinnamon, and salt. Reserve 1 tablespoon chopped pepitas; whisk the rest into flour mixture. In another bowl, whisk together oil, brown sugar, eggs, and milk until smooth. Stir in carrot, apple, coconut, and raisins. Make a well in flour mixture; pour in egg mixture and stir together until just combined (do not overmix). Divide batter evenly among muffin cups, filling each all the way. Sprinkle tops with reserved pepitas.
Bake until golden and a toothpick inserted in center of muffins comes out clean, 22 to 25 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.

Mon, 06 Jul 2026 00:00:00 GMT

Egg White Veggie Omelet with Banana Honey Toast

Ingredients

.5 cups Egg white
.25 whole onion diced
.25 whole Bell pepper diced
2 whole mushroom diced
.5 ounce Cheddar cheese grated
2 teaspoon Garlic powder
3 dash Black pepper
Banana Honey Toast
1 slice Orowheat OatNut Bread
1 whole Bananas
2 teaspoon Honey

Instructions

For omelet:
Heat up non-stick pan.
Pour liquid egg whites into pan.
Let eggs sit for 1-2 mins and then add veggies and spices.
Add grated cheese on top of veggies.
Fold eggs and veggies in half to make an omelet.
For toast:
Slice up banana into discs.
Place banana discs onto bread. Leave discs that do not fit on plate as garnish.
Toast bread with banana discs.
Drizzle with honey.
Plate everything & enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Hungry Girl Breakfast Bake

Ingredients

2 cups fresh spinach leaves
1/2 cup fat free egg substitute
1 wedge Laughing Cow light swiss cheese
1 slice fat-free American cheese (I used a Cheddar)
1 slice lean turkey bacon
1 dash salt, to taste
1 dash ground pepper, to taste

Instructions

Preheat oven to 375 degrees.
Cook bacon in microwave according to package and when cool chop into small pieces (or crumble).
Bring a pan sprayed with nonstick spray to a medium heat and add spinach to pan and cook until wilted (stir while cooking).
Spray the small baking dish (see description) with nonstick spray. Place spinace in the dish.
Break cheese wedge into quarters and place on top of spinach and cover with bacon pieces.
Pour egg substitute over bacon, season with salt and pepper then top with slice of cheese.
Bake for 20-25 minutes or until egg is firm and fully cooked.

Mon, 06 Jul 2026 00:00:00 GMT

Lazy Wife's Breakfast

Ingredients

16 slices bread (crusts removed)
8 -10 slices bacon or 8 -10 slices ham
1 1/2 cups cheddar cheese, grated
6 eggs
1/2 tablespoon dry mustard
1/2 teaspoon salt and pepper
1/4 cup onion (chopped)
1/4 green pepper, chopped
1 -2 teaspoon Worcestershire sauce
3 cups milk
1/4 teaspoon Tabasco sauce
1/2 tablespoon butter
1 cup Special K cereal

Instructions

Butter dish.
Layer with 8 slices of bread on bottom of 9x13 inch pan. Add layers of bacon or ham, cheese, onion and green pepper. Top with remaining bread slices.
Beat together eggs, dry mustard, salt pepper, worcestershire sauce, milk and tabasco. Pour over bread mixture.
Cover with Saran Wrap and refrigerateovernight.
The next morning, cover with special K cereal.
Melt butter and pour over top.
Bake, uncovered, for 1 hour at 350 degrees. Let stand for 10 minutes before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Sandwiches

Ingredients

6 Eggs
1 cup Baby Spinach
6 slices Cheese
6 English Muffins

Instructions

Scramble 6 eggs in a bowl, add a little bit of water. Add spices as desired.
Add spinach to a silicon muffin tin, a few pieces per tray. Pour the egg mixture over spinach, filling each section about 2/3 up.
Bake in a preheated oven (350°) for 20 minutes. Let cool. Store in airtight container in fridge.
As needed, pull out a patty, put it on a muffin w/ a slice of cheese, and just melt that bastard in the microwave.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Bowl

Ingredients

2 sweet potatoes peeled and diced
1 yellow onion diced
1 cup sweet bell peppers (any color) diced
6 oz. Soy chorizo
1 tsp. dried sage
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. red chili flake (optional)
1 medium avocado sliced
3 TBL vegetable oil

Instructions

Heat a large skillet on medium-high heat. Add 2TBL of the oil and soyrizo. Cook for a couple of minutes, breaking it up as it cooks.
Add sweet potatoes. Sauté until tender (about 7 min.). Add onion, bell pepper, sage, red chili flake, and salt and pepper. Cook another 5 min or until onion is just starting to brown.
To serve, spoon sweet potato mixture into bowls top with 1/4 avocado and your favorite hot sauce, if desired. Devour!

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Fruit Wrap

Ingredients

1 tortilla, whole wheat (preferably)
1/3-1/2 cup sliced fresh strawberries
2 teaspoons all-fruit preserves (said fruit only strawberry preserves)
2 tablespoons low-fat ricotta cheese
2 tablespoons sliced almonds, toasted

Instructions

Spread preserves on tortilla.
Top with ricotta cheese.
Top with slice fruit.
Sprinkle with sliced almonds.
Starting from one end, roll tightly.
Wrap in foil for neater eating.
Variation:.
Spread tortilla with apricot preserves and use sliced fresh or canned, well-drained peaches.

Mon, 06 Jul 2026 00:00:00 GMT

High-fiber Cereal Breakfast

Ingredients

1/2 cup Cereal Kashi high fiber
1/2 cup Skim milk
1/2 cup Seasonal berries
2 tbsp Almonds slivered

Instructions

Combine ingredients in bowl.

Mon, 06 Jul 2026 00:00:00 GMT

Impossibly Easy Breakfast Bake

Ingredients

24 Oz Pork sausage 2 12 oz pkgs
1 Medium Bell pepper Chopped
1 medium Onion Chopped (1/2) cup
3 Cups Frozen hash browns
2 Cups Cheddar cheese Shredded
1 Cup Bisquick
2 Cups Milk
1/4 Tsp Pepper
4 Eggs

Instructions

Heat oven to 400. Grease 13x9x2 Baking pan.
Cook sausage, pepper, onion in 10" skillet over med heat, stirring occasionally. Drain.
Stir sausage mixture, potatoes and 1 1/2 cup cheese in baking dish.
Stir bisquick, milk, pepper and eggs until blended. Pour into baking dish.
Bake uncovered 40 to 45 minutes or until knife comes out clean.
Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or until cheese is melted.
Cool 5 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Orange Breakfast Nog

Ingredients

1 ts Vanilla
3 lg Ice cubes
1 1/2 c Buttermilk
1/3 c Frozen oragne juice
2 tb Brown sugar

Instructions

In blender container combine buttermilk, orange-juice concentrate, brown sugar and vanilla. Cover and blend until smooth. With blender running, add ice cubes, 1 at a time, through opening in lid. Blend until smooth and forthy. Serves 2-3. Recipe by: Home Cooking--July 1996 Posted to MC-Recipe Digest V1 #732 by L979@aol.com on Aug 9, 1997

Mon, 06 Jul 2026 00:00:00 GMT

Quakers- Fruitful Morning Meusli

Ingredients

2 c QUAKER Oats uncooked
2 tb Chopped nuts* (optl)
1 1/2 c Sliced fresh fruit
8 oz Vanilla low-fat yogurt
2 c Apple juice or

Instructions

Fresh fruit: any combination of banana, poaches, nectarines or strawberries Combine all ingredients except nuts; mix well. Cover; refrigerate 8 hours or overnight. Serve cold; sprinkle with nuts, if desired. Refrigerate in air tight container up to 4 days. FOUR(1 CUP) SERVINGS * For extra flavor, toast nuts by spreading them evenly in small shallow baking pan. Bake at 350 F for 5 to 8 minutes or until light golden brown, stirring occasionally. Or, spread nuts on microwaveable plate. Microwave on HIGH l minute; stir. Continue microwaving, checking every 30 seconds, until nuts are crunchy. Nutrition Information: l/4 of recipe Calories 300, Calories From Fat 35, Total Fat 4g, Saturated Fat 1g, Cholesterol 5mg, Sodium 45mg, Total Carbohydrates 58g, Dietary Fiber 6g, Protein 10g

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Shake (Alias Kps Breakfast-On-The-Run!)

Ingredients

1 Cube tofu (optional); (1
1/4 c Any flavor yogurt or use
8 oz milk

Instructions

Tofu makes it frothy and thick. Place all ingredients in blender. Blend for 1 minute or until frothy. Its a great "breakfast-on-the-run". Try using 1/3 cup milk and 2/3 cup orange juice with plain yogurt. Or substitute a raw egg for the yogurt. (Either supply you with the protein you need to start the day.) Add a whole grain muffin (carbohydrates) to keep you going well past lunch time. Posted to recipelu-digest by "Diane Geary." on Feb 2, 1998

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Sandwich

Ingredients

1 Egg Cooked in microwave egg cooker
1 Sausage patty Frozen, cooked in microwave
1 Bun, hamburger toasted
1 slice American cheese
Mayonnaise to taste

Instructions

1.Cook egg(s) in microwave egg cooker -NordicWare Egg Poacher (see Notes below), pre-sprayed with PAM. Season with salt/pepper or other favorite seasoning salt or spice to taste.
2.Toast hamburger bun. If you have a toaster that supports Bagel toasting, this leaves it with a nice toasted inner surface, and a soft outer bun. Spread with mayo, or other spread, to taste.
3.Cook sausage in microwave to taste. I use pre-cooked frozen patties, your choice.
4. After cooking/toasting all ingredients, layer on bun and enjoy.
5. Have plenty of ingredients on hand, because you will be asked for another!

Mon, 06 Jul 2026 00:00:00 GMT

Overnight oats

Ingredients

¼ tsp ground cinnamon
50g rolled porridge oats
2 tbsp natural yogurt
50g mixed berries
drizzle of honey
½ tbsp nut butter (we used almond)

Instructions

The night before serving, stir the cinnamon and 100ml water (or milk) into your oats with a pinch of salt.
The next day, loosen with a little more water (or milk) if needed. Top with the yogurt, berries, a drizzle of honey and the nut butter.

Mon, 06 Jul 2026 00:00:00 GMT

Whole Wheat Buttermilk Blueberry Pancakes Recipe

Ingredients

1/2 cup all-purpose unbleached flour
1/4 cup whole wheat flour
2 tablespoons toasted oat bran
1 tablespoon brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon kosher salt
1 cup bulgarian buttermilk
1 large organic egg
2 tablespoons olive oil
1 cup fresh blueberries
unsalted butter, for greasing pan/griddle, about 1-2 tablespoons

Instructions

In a large bowl whisk together all the dry ingredients. Set aside.
In a medium bowl whisk together the buttermilk, eggs and olive oil. Add the wet ingredients to the dry, and mix until just combined. Do not over-mix the batter, which will have small lumps. Allow the batter to rest at room temperature for 15 minutes.
Heat your griddle or nonstick skillet over medium heat and lightly grease with butter. Wipe the griddle with a thick wad of paper towel.
Use 1/4 cup of batter for each pancake. Once the batter is on the griddle sprinkle blueberries on top and gently press them into the batter with your fingers. Cook about 2 minutes, or until bubbles begin to form on the surface and the underside of the pancake is golden (you can check with your spatula by gently lifting an edge). Flip and cook for about 1-2 minutes on the other side.
Serve immediately, or if you are making pancakes for more than one person keep the pancakes warm by placing them on a baking sheet in an oven heated to 200 degrees F.
Serve with warm maple syrup

Mon, 06 Jul 2026 00:00:00 GMT

The Great British breakfast bap

Ingredients

2 tbsp sunflower oil
4 Morrisons Pork Sausages
3 handfuls frozen chips
4 rashers smoked back bacon
4 eggs
4 large floury soft white baps
400g can baked beans
butter , ketchup and brown sauce, to serve

Instructions

Heat oven to 220C/200C fan/gas 7. Use 1 tbsp of the oil to lightly grease a large, shallow roasting tin. Scatter the chips over two-thirds of the tin and line the Morrisons Pork Sausages up on the other third. Cook for 20 mins, then toss the chips around, turn the sausages and return to the oven 10 mins more until the chips are golden and the sausages browned. Push everything together to make room in the tin, then lay the bacon rashers in the space and return to the oven for 10-15 mins or until the bacon fat is crisp and sizzling.
Five mins before the bacon is ready, heat the remaining 1 tbsp of oil in a frying pan and fry the eggs however you like them. Heat the beans in a saucepan or in a microwave.
Split the baps so they are still hinged at one edge. Butter and sauce as you like, split each sausage lengthways and, building from the bottom up, layer the chips, sausage, bacon and egg. Present the bap open for extra sauce and to keep the yolk intact. Serve small pots of beans on the side for dipping and spooning over.

Mon, 06 Jul 2026 00:00:00 GMT

Sunrise Fruit Salad

Ingredients

1/4 c. sweetened shredded coconut
2 oranges
1/2 c. sugar
1/2 small, seedless watermelon, cut into chunks
1/2 small cantaloupe, cut into chunks
1 mango, sliced
1/2 pineapple, cut into chunks

Instructions

Preheat the oven to 350°. Spread 2 tablespoons of the coconut on a baking sheet and bake until lightly toasted, 7 to 8 minutes. Set aside for topping.
Cut the peel and pith off the oranges using a paring knife. Slice the oranges into rounds and set aside. Put the peels from one of the oranges in a small saucepan. Add the sugar, remaining 2 tablespoons coconut and 1/2 cup water and bring to a boil over medium heat. Reduce the heat to low and simmer, stirring occasionally, until the syrup thickens, about 10 minutes. Strain through a fine-mesh sieve into a small bowl; discard the solids. Refrigerate the syrup until chilled, about 30 minutes.
Arrange the watermelon, cantaloupe, oranges, mango and pineapple in stripes on a platter. Drizzle with the syrup and sprinkle with the toasted coconut.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Potatoes

Ingredients

2 Large Potatoes
Olive oil
1 tbsp Salt
1 tbsp Pepper
1 tbsp Dried thyme
1 tbsp Garlic powder
1 tbsp Chili powder (optional)
1 Green pepper (optional)
1 Red pepper (optional)

Instructions

Wash and cut potatoes into small cubes.
(optional) Soak potatoes in cold water for 30 min, if time on hand, to remove excess starch and get potatoes extra crispy.
Place a pan on medium heat, add some olive oil and throw in the potatoes. Mix for about a minute or so.
Add salt, pepper, dried thyme, and garlic powder. (Chili powder too if you chose to use it.) Add/use less of each to your taste.
Cook for 20-25 minutes, stir every 2-3 minutes; until potatoes are crispy on the outside.

Mon, 06 Jul 2026 00:00:00 GMT

Morning Glory Muffins

Ingredients

2.5 cup flour
1 cup Brown sugar packed
2 tsp Baking soda
2 tsp Cinnamon
1/2 tsp salt
2 cup carrot shredded
1 cup apple shredded; Rome or baking apple
3/4 cup raisins
1/3 cup pecans chopped
1/4 cup flaked coconut
8 oz canned crushed pineapple in juice drained
1/3 cup vegetable oil
1/3 cup apple butter
2 tsp vanilla extract
2 Eggs
2 Egg whites
cooking spray

Instructions

Preheat oven to 350 degrees.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Stir in carrot and next 5 ingredients (through pineapple); make a well in center of mixture. Combine oil and next 4 ingredients (through egg whites); stir with a whisk. Add oil mixture to flour mixture, stirring just until moist.
Spoon batter into 24 muffin cups coated with cooking spray. Bake at 350 degrees for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

Mon, 06 Jul 2026 00:00:00 GMT

Savory Breakfast Muffins

Ingredients

2 cups whole wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt
2 eggs
1 1/3 cups buttermilk
3 tablespoons olive oil
2 tablespoons melted butter
1 cup thinly sliced scallion
3/4 cup diced Canadian bacon (3 ounces)
1/2 cup grated cheddar cheese
1/2 cup minced red pepper

Instructions

Preheat oven to 400°F Coat muffin tin with cooking spray or line with papers.
Combine first 6 ingredients in bowl.
In another bowl, whisk together eggs, buttermilk, oil, and butter. Fold in scallions, Canadian bacon, cheese, and red pepper.
Make a well in the middle of the dry ingredients. Add wet ingredients and mix until just moistened. Scoop into muffin tin.
Bake for 20 - 22 minutes. Let cool for 5 minutes before removing from tin. Serve warm!

Mon, 06 Jul 2026 00:00:00 GMT

Low Fat Breakfast Casserole

Ingredients

1 teaspoon oil
1 large onion, diced
1 large green pepper, diced
4 ounces ham, diced
8 ounces lean turkey sausage
1 cup low-fat baking mix
2 cups fat free egg substitute
1 cup part-skim mozzarella cheese
1 cup skim milk
1 teaspoon dry mustard
2 teaspoons ground pepper
2 teaspoons salt

Instructions

Sute onion and pepper in oil until beginning to soften. Add sausage, and, when the sausage is beginning to brown, add the ham. Saute for several minutes more.
Spray a casserole with non-stick spray, and layer 1/2 of the pepper/onion/meat mix in the bottom of the casserole. Top with 1/2 cup of the baking mix (low-fat bisquik) and 1/2 cup of cheese.
Cover the cheese layer with the remaining pepper/onion/meat mix, and top with the remaining baking mix and cheese.
In a large bowl, mix the egg substitute, milk, and spices. Pour the egg mixture over the layers in the casserole, and, with a knife, mix the casserole layers slightly to let the egg mixture penetrate all. At this point, the casserole can be covered to sit in the fridge overnight, or it can be baked immediately. (I prefer to let it sit; the flavors meld and improve).
To bake: Preheat oven to 350 F and bake for 30-45 minutes, until set in the middle. Let cool before serving.

Mon, 06 Jul 2026 00:00:00 GMT

White Egg Breakfast

Ingredients

1/2 pound Sausage (country/Italian) Cooked
4 Cups Potatoes Cubed
2 Cups Carrots Cubed
1 Cup Broccoli Chopped
1 Cup fresh green beans Chopped
1 Cup Squash Chopped
1/2 Medium sized Onion Chopped finely
2-6 Tablespoons Butter Melted
6-7 Medium Eggs Cracked
1/2-3/4 Cup Cheeses Grated
1/4 teaspoon Garlic powder
1/4 teaspoon Onion powder
1/4 teaspoon Paprika
1/4 teaspoon Parsley
1/4 teaspoon Sage
1/4 teaspoon Nutmeg
1/4 teaspoon Allspice
1/4 teaspoon Salt
1/4 teaspoon Italian seasoning (Optional

Instructions

This is a very "open" recipe: add fruits like pineapple for a different taste. We call it "white egg" breakfast because we have chickens and also get free eggs each month and we end up with so much that we created this recipe to use up a lot of the store bought eggs. First, chop all vegetables and grate cheeses. Place 1/2 of the butter into the skillet pan and put at medium heat. Pour potatoes into pan then add butter as needed to soften potatoes. While cooking add optional grape juice(brings out a similar taste as cooking wines). Gradually add all vegetables into pan while potatoes are cooking. When vegetables are about halfway done, add sausage. Add all spices to vegetable mixture. Vegetable time to cook through approximately 20 minutes. When ready, add eggs and mix covering vegetables. Then add cheeses and stir until completely melted. Ready to Serve hot off the skillet. Note: We usually double this recipe and eat it throughout a weeks time.

Mon, 06 Jul 2026 00:00:00 GMT

Luc Mini Wheats Breakfast

Ingredients

2 cups Mini Wheats
50 grams Berries
1 cup 1% low-fat milk

Instructions

Mix!

Mon, 06 Jul 2026 00:00:00 GMT

Farmers Breakfast Casserole

Ingredients

3 cups (24 oz) frozen shredded hash browns
3/4 cups shredded monterey jack cheese
3/4 cups shredded cheddar cheese
1/3 cup mild salsa
1 cup diced ham
1/2 cup green onions sliced
4 eggs beaten
1 (12 oz) can evaporated milk

Instructions

Preheat 350.
Grease a shallow 2-quart baking dish. Spread hash browns evenly along the bottom. Sprinkle with cheeses, ham, salsa and green onions.
Combine the eggs and milk in a bowl. Pour over potato mixture.
(May cover and refrigerate up to 24 hours at this point.)
Bake uncovered at 350 for 45 mins or until firm in center. Let stand 5 mins before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast sandwich

Ingredients

2 whole Eggs
1 Ounce Cheddar cheese
1 whole English muffin

Instructions

Cook and wrap

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Breakfast Bowl

Ingredients

1 apple, diced
150 g low-fat vanilla yogurt (5 oz)
1/2-1 teaspoon ground flax seeds

Instructions

Place the diced apple in a breakfast bowl. Pour yogurt on top and sprinkle with flax seeds.
Mix and enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Larry Norths Healthy High Powered Instant Breakfast

Ingredients

1 c Non-fat yogurt
1/2 c Raw oatmeal
1 tb Raisins
1 scoop high quality protein

Instructions

MIX and eat! Prep: 60 second Serves 1 This recipe takes less than 2 minutes to prepare, tastes great, the kids like it and it can be eaten on the go! GMT RECIPES http://www.wfaa.com/gmt/index.html MC formatted using NTS & MC Buster on 01/21/99 Recipe by: Fitness Expert Larry North

Mon, 06 Jul 2026 00:00:00 GMT

Ally’s Breakfast Casserole

Ingredients

8 Large Eggs
6 Pieces Bread - Toasted Sturdier bread is better - I like to use sourdough
2 Cups Milk
1 Pound Pork Breakfast Sausage I use hot
1 Tsp Salt Or to taste
1 Tsp Dry mustard
1/2 Cup Finely chopped onions Optional
1/2 Cup Sliced mushrooms Optional
1 Cup Shredded cheddar cheese
1 Cup Shredded Velveeta (Must be cold to shred)
1 Tsp Pepper Or to taste

Instructions

Cook sausage and let cool completely
Toast bread and cut into cubes
Grease 9x13" baking Pan (I spray with Butter Pam)
Spread the bread evenly into the bottom of the pan
Sprinkle the sausage and cheese evenly over the bread
In a large measuring cup, combine the eggs, milk, dry mustard, salt and pepper
Pour the egg mixture evenly over the ingredients in the pan
Cover and refrigerate overnight
Next Morning
Preheat the oven to 325 degrees
Place covered dish in the oven and cook covered for the first 30 minutes
Remove cover and continue baking for another 15-25 minutes (approximately 45-55 minutes total, or until set)
You may need to bake it for a little more or less time depending on your oven and how soft or “runny” you prefer the eggs to be.
To check, use a fork or knife to stick in the middle and see how soft it still is.
Remove from oven
Let cool for ~5 minutes
Slice and serve warm.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Low-Fat Whole Wheat Buttermilk Pancakes

Ingredients

2 cups whole wheat flour
1/2 cup oat bran
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon sugar
1 1/2 cups 1% low-fat milk
1 cup skim milk
2 1/2 tablespoons lemon juice
2 eggs
1 teaspoon orange zest (optional)
1 1/2 teaspoons cinnamon (to taste)
1 tablespoon additional lemon juice

Instructions

Combine the 2 milks and the 2 1/2 tablespoons lemon juice and let sit for about 10 minutes.
Sift together the flour, bran, baking powder, baking soda, cinnamon, orange zest, and sugar into a large bowl.
In a separate bowl, whisk together the eggs, milk and lemon juice, and additional 1 tablespoon lemon juice.
Pour the wet ingredients into the dry ingredients and whisk together until there are no more lumps.
Spray a preheated (to proper pancake temperature) griddle with Pam.
Cook pancakes on griddle.

Mon, 06 Jul 2026 00:00:00 GMT

Fruity Breakfast Parfait

Ingredients

1/2 cup Granola with nuts
3/4 cup Nonfat plain Greek yogurt
1/2 cup (heaping) Mixed fresh fruit, such as banana, berries, apples sliced
1 tablespoon Honey (optional)

Instructions

1. Layer granola, yogurt and fruit in a glass jar. Drizzle with honey (if using). Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Better Breakfast Cereal

Ingredients

1 box Kashi wheat biscuits (16 ounce)
1 box Nature's Path Multi-grain Oat Flake Cereal
1 box Kashi 7-grain nuggets, or Ezekiels
2 1/2 cups quick-cooking rolled oats
1 1/2 cups oat bran
4 cups freeze-dried berries (mix of raspberries, blue berries, strawberries)
1/2 cup ground flax seeds
to serve: fresh berries fruit or sliced banana, chia, hemp seeds & your milk of choice (I prefer almond milk here or a blend of cashew and almond milk)

Instructions

Combine everything in your largest bowl, toss well, and transfer to air-tight containers (two Weck 2.5 L glass jars are perfect).

Mon, 06 Jul 2026 00:00:00 GMT

Vegan protein pancakes

Ingredients

2 tbsp ground flaxseeds
20g ground almonds
300ml soya milk
200g quinoa flour
1 medium banana , mashed
2 tbsp maple syrup
coconut oil , for frying
200g blueberries , mashed
2 tbsp chia seeds
1-2 tbsp maple syrup , to taste
2 tsp lemon juice
100g coconut yogurt or Greek yogurt
1 tbsp pistachio nuts or pumpkin seeds, chopped, toasted if you like
2 tsp hulled hemp seeds
mixed berries

Instructions

In a small bowl stir the flaxseeds with 6 tbsp water and set aside to soak while you make the jam.
Mash the blueberries with a fork in a pan then set over a low-medium heat until syrupy and bubbling. Remove from the heat and stir in the chia seeds, maple syrup and lemon juice. Leave to cool slightly then transfer to a small serving jar.
Put the ground almonds, milk, flour, banana, maple syrup and a pinch of salt in a blender. Stir the flax to make sure it has become thick and gloopy, like an egg, then tip into the mix and blitz until smooth and thick.
Heat 1 tsp of coconut oil in a large frying pan over a medium heat and add tablespoon dollops of batter into the pan. Cook for a couple of mins on one side until the edges are browning, and bubbles have formed on top. Once the pale, white batter has turned a sandy colour, flip over with a spatula and cook for another few mins till dark golden brown. Set aside and keep warm while you repeat the process with the remaining batter, adding another tsp of coconut oil with each batch. You should make about 16 pancakes.
Pile the pancakes high between two plates, alternating the layers with spoonfuls of jam and yogurt. Dollop any remaining yogurt and another spoonful of jam on top then scatter over the nuts, seeds and berries to serve. Leftover jam will keep in the fridge for up to 1 week.

Mon, 06 Jul 2026 00:00:00 GMT

John Wayne Breakfast Casserole

Ingredients

3-4 4oz can Chopped green chiles
1 lb Monterey jack cheese Shredded
1 lb Colby cheese Shredded
8 Eggs Separated
1 Can Evaporated milk 13 oz
2 Tbsp Flour
3-4 Roma Tomatoes Sliced
1 Tsp Salt
1 Tsp Pepper
Parsley as garnish

Instructions

1. In a large bowl, stir together the chiles, Jack and Colby cheeses. Put this mixture into a 9x13 pyrex or casserole dish.
2. Separate the eggs.
3. Combine the yolks with evaporated milk + flour + salt + pepper.
4. Beat the egg whites until stiff with a hand mixer and fold into the yolk mixture.
5. Pour egg mixture over cheese mixture and "swirl" with a fork.
6. Bake at 325 for 30 minutes. It will shake a little (soft soufflé style).
THEN
7. Add the sliced tomatoes on top of the partially baked casserole.
8. Bake 30 minute more.
Garnish with parsley if desired (this does make a difference).

Mon, 06 Jul 2026 00:00:00 GMT

Bircher muesli with apple & banana

Ingredients

1 eating apple, coarsely grated
50g jumbo porridge oats
25g mixed seeds (such as sunflower, pumpkin, sesame and linseed)
25g mixed nuts (such as Brazils, hazelnuts, almonds, pecans and walnuts), roughly chopped
¼ tsp ground cinnamon
100g full-fat natural bio-yogurt
1 medium banana, sliced
25g organic sultanas

Instructions

Put the grated apple in a bowl and add the oats, seeds, half the nuts and the cinnamon. Toss together well. Stir in the yogurt and 100ml cold water, cover and chill for several hours or overnight. Spoon the muesli into two bowls and top with the sliced banana, sultanas and remaining nuts.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Breakfast Bars -- My Way!

Ingredients

8 cups old fashioned oats
2 tablespoons baking powder
2 teaspoons salt
2 tablespoons cinnamon
1 cup raisins, do not drain (soaked till plump at least 30 minutes ~ SEE Scotch whiskey, or juice in WET INGREDIENTS below!)
1 cup semi-sweet chocolate chips
1 1/2 cups finely chopped walnuts (TOASTED dry in an iron skillet)
4 eggs, beaten
1 (15 ounce) can pumpkin (not pie filling)
2 cups milk
3 cups brown sugar (NOT hard-packed)
2 tablespoons vanilla
1/2 cup scotch whiskey (substitute bourbon, or apple juice ~ FOR SOAKING RAISINS, ABOVE)

Instructions

Grease two 9" x 13" Pyrex pans.
Preheat oven to 325°F.
Combine scotch whiskey (or apple juice), vanilla, and RAISINS, in a microwave bowl ~ microwave for 1 minute and soak till plump (about 30 minutes) ~ do not drain!
Combine dry ingredients (except raisins) in large bowl, stirring well.
Combine remaining wet ingredients in a large bowl, or an 8 cup measure. Whisk thoroughly for a uniform, lump-free mixture.
Pour wet ingredients, including undrained raisins, into dry ingredients. Stir well.
Pour into greased pans and bake for 30 minutes at 325 degrees. (Bake pans one at a time, or together side by side on the same rack ~ rotate pans after 20 minutes.).
Cool completely and cut each pan into 25 squares ~ I cut mine with a pizza cutter! Wrap individually in plastic wrap ~ bars stay fresh and moist for two weeks! Freeze after wrapping individually, if desired, for a once a month cooking (OAMC) breakfast adventure!
NOTE: Dried cranberries, cherries, apricots, dates, and/or coconut (or a combination) can be substituted for the raisins to make a different bar.

Mon, 06 Jul 2026 00:00:00 GMT

Country-Style Breakfast Casserole

Ingredients

Cooking spray
8 ounces low-fat smoked link sausage
2 Tbsp. maple syrup
2 pounds frozen country-style hash brown potatoes
2 cups fat-free milk
1 1/2 cups egg substitute
2 slices low-fat American cheese diced
1 /4 cup shredded Parmesan cheese or grated
1/2 tsp. dry mustard
1 /4 tsp. pepper
2 Tbsp. green onions green part, finely snipped, optional

Instructions

Preheat the oven to 350 degrees F. Lightly spray a 13 x 9 x z-lncn baking pan with cooking spray.
In a medium skillet, cook the sausage over medium high heat for 3 to 4 minutes, or until browned, turning occasionally. Remove from the skillet and cut into bite size pieces. Wipe the skillet with paper towels; Return the
sausage to the skillet.
Pour in the maple syrup. Cook for 1 minute, stirring to coat.
Place the sausage in a single layer in the baking pan.
Top with the potatoes.
In a medium bowl, whisk together the remaining ingredients except the green onions. Pour over potatoes.
Bake for 1 hour,or until the center is set (doesn't jiggle when the pan is gently shaken).
Sprinkle with the green onions. Let cool for at least 10 minutes before cutting.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Puffs

Ingredients

1 tube cresent rolls (8oz)
1 cup shredded cheese
4 eggs
2 tsp djion mustard
Green onion
Pepper

Instructions

Preheat oven to 375. Divide cresent dough into greased muffin cups. Combine the rest of the ingredients. Spoon mixture into cups. Bake until golden brown, 13-15minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Egg Breakfast Recipe

Ingredients

8 slices of bread cubed, or croutons of choice
2 c. grated chesse
2 c. ham cubed (or meat of choice)
8 eggs beaten slightly with 4 c. milk
s&p to taste
pinch of dry mustard

Instructions

Mix cheese and meat into eggs mixture and pour over bread cubes
Refrigerate at least 2 hours, better overnight (covered)
Bake in oven at 325 for 2 hrs, or 350 for :45 min or so in 9x12 buttered cake pan
slice to desired serving size

Mon, 06 Jul 2026 00:00:00 GMT

Overnight Breakfast Casserole

Ingredients

9 Eggs beaten
3 cups milk
3 slices bread broken into pieces
1 1/2 tsp dijon mustard or 1/4 tsp dry mustard
1/4 tsp fresh ground black pepper
1 1/2 cups shredded sharp or mild cheddar
1 lb pork sausage browned & drained
4 -5 green onions chopped thin
1 medium green pepper chopped
8 oz white mushrooms thinnly sliced

Instructions

Combine the above ingredients.
Pour into a greased 9 x 13 pan. Store in refrigerator overnight.
Preheat oven to 350 degrees F
Bake uncovered 45 minutes or until done and edges are lightly browned.
Use knife to check doneness.
Let sit 15 minutes before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Microwave Egg & Veggie Breakfast Bowl

Ingredients

1 egg
1 tbsp water
2 tbsp thinly-sliced baby spinach
2 tbsp chopped mushrooms
Fresh mozzarella cheese shredded
sliced grape or cherry tomatoes
1 tsp oil

Instructions

Directions: 1. Coat 8-oz. ramekin or custard cup with coconut oil. 2. Add egg, water, spinach and mushrooms; beat until blended. 3. Microwave on high 30 seconds; stir. Microwave until egg is almost set, 30 to 45 seconds longer. 4. Top with cheese and tomatoes.

Mon, 06 Jul 2026 00:00:00 GMT

BUBBLE UP BREAKFAST BAKE

Ingredients

1 pound reduced fat breakfast sausage
1 tube refrigerated biscuits
2 cups cheddar cheese shredded
1 small can diced green chillies
6 eggs
Salt and pepper to season
1/4 cup milk

Instructions

Start by preheating the oven to 350 degrees.
Add the sausage to a medium skillet on medium high heat. Cook until no longer pink in the middle.
While cooking the sausage, cut each biscuit into 8 pieces and place in the bottom of a 9x13 baking dish sprayed with cooking spray. Add the sausage to the pan, on top of the uncooked biscuits. Sprinkle cheese on top of that, along with the green chillies.
In a separate bowl, whisk together the egg, salt and pepper and milk. Pour the egg mixture over everything in the baking dish.
Place in the oven for 30 minutes or until a knife comes out clean in the middle of the dish. Be careful, the cheese might make it seem like it's uncooked egg but it's just cheesy goodness.
Serve with hot sauce and enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Morning Muffin Makers

Ingredients

1 Package English muffin (12 oz)
6 Eggs
1/4 Cup Green onion Chopped
1 Cup Cheddar cheese Shredded
2.5 Tablespoons Vegetable oil
6 oz Breakfast Sausage Ground

Instructions

Directions
Split the muffins open with a fork and toast them in a toaster oven.
In a large bowl scramble the eggs, green onions and cheddar cheese together. Heat vegetable oil in a skillet, pour the egg mixture into the skillet and let it fry in one layer as you would an omelet. When the egg is cooked on the underside, flip the egg over and cook the wet side; remove from heat when cooked through.
At the same time that the eggs are frying, form the sausage into small patties. Place the sausage in another skillet. Fry until browned, remove from pan and drain on paper towels.
Make the muffin sandwiches by layering a piece of sausage and a piece of the fried egg between the two muffin pieces. If you intend to freeze the sandwiches, let each part of the sandwich cool before make the sandwiches, then wrap them in plastic wrap and freeze. Reheat in the microwave.

Mon, 06 Jul 2026 00:00:00 GMT

Hearty Breakfast Egg Bake

Ingredients

1 1/2 lbs bulk pork sausage
3 cups frozen hash browns, thawed
2 cups shredded cheddar cheese
8 large eggs, lightly beaten
1 (10 3/4 ounce) can cream of mushroom soup
3/4 cup evaporated milk

Instructions

Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Transfer to a greased 13x9-in. baking dish. Sprinkle with hash browns and cheese.
In a large bowl, whisk the remaining ingredients; pour over the top. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Garbage Bowl (Healthy)

Ingredients

1/2 cup quinoa
1 cup water
1/4 cup Strawberries chopped
1/4 cup blueberries
Honey
1/4 cup dried fruit of choice (raisins, craisins, cherries, etc)
1 tablespoon almond butter optional

Instructions

1. Cook quinoa on stovetop with water according to package directions. I prefer cooking mine the night before because this bowl is best when the quinoa is cold.
2. Garbage bowl mix in the rest of the toppings.

Mon, 06 Jul 2026 00:00:00 GMT

Super Simple Breakfast Casserole

Ingredients

1 onion, chopped
1 tablespoon olive oil
3 1/2 cups hash brown potatoes (use a package of refrigerated hash browns)
garlic salt and pepper, to taste
6 vegetarian breakfast sausage patties
8 eggs
1 cup milk
1 cup shredded cheddar cheese

Instructions

Preheat oven to 350. Grease 9x13" glass pan. Thaw sausages and chop finely.
Heat olive oil in medium skillet and saute onions until golden.
Put potatoes in mixing bowl, add onions and sausages, stir, and add seasonings to taste. Pour into prepared pan. Sprinkle cheese on top of casserole.
Beat eggs and milk together lightly. Pour over casserole.
Cover casserole with foil and bake for 45 minutes. Uncover casserole, and bake 15 minutes more, or until casserole is set and cheese is golden.

Mon, 06 Jul 2026 00:00:00 GMT

Baked Oatmeal Breakfast

Ingredients

1/2 cup Brown sugar
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1 teaspoon Baking powder
1/2 teaspoon Salt
1/2 cup Milk (any fat content will do)
1/4 cup Butter melted
1 Egg
splash Vanilla extract
handful Dried cranberries
Raspberries optional
Pistachios optional

Instructions

Place a rack in the center of the oven and preheat oven to 350 degrees F.
In a medium sized bowl, whisk together the oats, sugar, cinnamon, baking powder and salt. In a separate bowl, whisk together the milk, butter, egg and vanilla extract. Add the wet ingredients to the dry and stir to incorporate. Fold in the dried cranberries.
Pour mixture into a lightly greased 9-inch pie pan. Place in the oven and bake for 20-25 minutes, until lightly firm to the touch and no wiggle remains.
Remove from the oven, let cool for 5 minutes then spoon into serving bowls. Top with milk, fresh fruit and nuts and serve.

Mon, 06 Jul 2026 00:00:00 GMT

Real Breakfast Pudding

Ingredients

1 cup whole grain cereal
6 tablespoon rolled oats
1 cup berries your choice
2 tablespoon almonds chopped
3 teaspoon honey
1 1/2 cup yogurt

Instructions

1. In a medium bowl combine all ingredients
2. Eat immediatly, or refrigerate for up to 24 hours to all cereal to soften and flavors to meld
calories 377 per serving
5 dannon 5.3 oz

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Strata

Ingredients

10 slices bread
1/2 pound grated cheddar chese
1 pound crumbled bacon
6 large eggs
3 cups milk
1/2 teaspoon salt

Instructions

Over 350
1. Trim crusts from bread, butter and slice into 1 " cubes.
2. Put in 9 X 13 baking dish and sprinkle with cheese
3. Bacon on top
4. Beat eggs and add milk and salt. Pour on top. Refrigerate over night. Bake 35 min.

Mon, 06 Jul 2026 00:00:00 GMT

Egg Breakfast

Ingredients

2 Eggs
2 slices Bacon
1/2 slice Avocado
1 Tbsp Butter
2 Cups Spinach

Instructions

Steam spinach until wilted. Melt Butter in Pan. Crack eggs and cook in butter until white is cooked almost through. Flip and cook for 10 seconds. Season with salt and pepper. Serve eggs, over steamed spinach, with 3 slices bacon and 1/2 sliced avocado.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Breakfast Cookies and Bars - Fiber, Protein, and Fruit!

Ingredients

2 cups bran flakes, crushed (or substitute multi-grain flakes)
2 cups oatmeal
2 tablespoons wheat germ
1 1/2 tablespoons cinnamon
1/2 cup plain nonfat yogurt
1 cup unsweetened applesauce
1 teaspoon vanilla
1/3 cup honey
1 egg, beaten
1/2 cup skim milk powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup raisins

Instructions

Preheat oven to 350°F.
Crush cereal, and place in a medium-sized mixing bowl. Add oatmeal, wheat germ, and cinnamon; set aside.
In a medium mixing bowl, combine yogurt, applesauce, vanilla, honey, beaten egg, and skim milk powder: mix well to combine.
Add baking soda and baking powder to the yogurt mixture. Mix well.
Gradually add the cereal and oatmeal mixture to the yogurt mixture and stir well.
Add raisins and mix to combine.
Scoop a heaping tablespoon of the batter and roll it into a ball. Place onto a non-stick cookie sheet, or lined with baking parchment, and lightly flatten.
Bake at 350°F for 15-18 minutes. Makes 24 cookies.

Mon, 06 Jul 2026 00:00:00 GMT

Argentinian Pancakes Will Change How You Breakfast

Ingredients

3 large eggs
2 cups milk
1 cup all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
Traditional or dark chocolate dulce de leche

Instructions

Put the eggs, milk, flour, melted butter, sugar and salt in a blender and blend for 30 seconds or until smooth. Scrape down the mixture from the sides of the blender and repeat if necessary. Cover and chill for at least 1 hour (2 hours is preferable) and up to 24 hours.
If the chilled batter has separated, gently stir it until it comes back together. Lightly butter a 6- or 7-inch nonstick pan and heat over medium-high heat until hot.
Lift the pan from the heat and pour in 2 to 3 tablespoons of batter, tilting and rotating the pan to coat the surface. Return the pan to the heat and cook the panqueque until almost dry on top and lightly browned on the edges, about 1 minute. Loosen the edges with a spatula and, using your fingers or a spatula, flip over the panqueque and cook the other side for about 15 seconds, or until lightly browned. Make more panqueques with the remaining batter in the same manner, wiping the pan with butter (we peel back the paper on the stick of butter and wipe it on the pan), as needed, and stacking the panqueques after they are cooked.
Spread the top of each panqueque with about 2 teaspoons of dulce de leche and fold or shape as desired.

Mon, 06 Jul 2026 00:00:00 GMT

Crockpot Breakfast

Ingredients

1 (28-oz.) bag Ore-ida frozen potatoes OBrien, thawed slightly
1/2 cup diced onion
1 pound lean ham diced
2 cups fat free shredded cheddar cheese
1 cup skim milk
3 cups egg substitute
1/2 teaspoon salt
1 teaspoon pepper

Instructions

Spray crockpot with non-stick cooking spray. You will make three layers.
Place 1/3 of the potatoes into the bottom of the crockpot, followed by 1/3 of the onions, 1/3 of the ham and 1/3 of the cheese. Repeat this step two more times ending with the layer of cheese.
Beat together the egg substitute, milk, salt and pepper; pour it over the layers in the crockpot. Cover and cook on low for 9-10 hours overnight. Cut into 8 wedges when ready to serve.

Mon, 06 Jul 2026 00:00:00 GMT

Egg in a Waffle Hole Is What Breakfast Dreams Are Made Of

Ingredients

6 large eggs
2 cups buttermilk
¼ cup Unsalted Land O Lakes Butter, melted
1 ½ cups (about 6 3/8 ounces) all-purpose flour
1 cup (about 4 1/4 ounces) cornmeal
1 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons kosher salt, divided
Cooking spray
½ cup (4 ounces) unsalted butter, divided
4 large eggs
1 teaspoon black pepper, divided
¾ cup pure maple syrup

Instructions

Break 2 eggs into a large mixing bowl; beat lightly. Add buttermilk and melted butter; whisk until smooth. Whisk together flour, cornmeal, sugar, baking powder, baking soda, and 1 teaspoon of the salt in a separate bowl. Add flour mixture to egg mixture; whisk just until smooth.
Heat a waffle iron on medium according to manufacturer’s instructions. Coat with cooking spray. Add 1/3 cup batter to each quadrant. (Store remaining waffle batter in an airtight container in refrigerator up to 3 days.) Cook until light golden brown, 3 to 4 minutes. (If you are making the waffles only, increase temperature of waffle iron to medium-high, and cook until golden brown.) Remove waffles from waffle iron, and cool slightly. Using a 2 1/2-inch round cutter, cut a round from the center of each waffle. Discard rounds, or reserve for another use.
Melt 1/4 cup of the butter in a large nonstick skillet over medium until foamy. Place 2of the waffles in skillet; cook 1 minute. Break 1 egg into each waffle hole. Cook until egg whites are almost set and waffle is golden brown, about 3 minutes. Carefully turn waffles, and sprinkle each egg with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until whites are set and yolks are still runny. Remove from skillet. Repeat procedure with remaining 2 waffles, 1/4 cup butter, 2 eggs, and 1/2 teaspoon each salt and pepper. Drizzle with syrup.

Mon, 06 Jul 2026 00:00:00 GMT

Mexican Breakfast

Ingredients

14 ounces pinto beans
2 tablespoons canola oil
1 garlic clove, minced
1/2 onion, chopped
1 fresh jalapeno pepper, sliced and seeded
1/2 avocado, sliced
4 eggs
4 -6 corn tortillas
3 sprigs fresh cilantro
hot sauce
3 slices bacon, cooked and crumbled

Instructions

Drain beans, saving liquid. Saute garlic, jalapeno and onion until onion is translucent. Add beans and mash with potato masher or fork. Add small amount of bean liquid if needed. Keep warm.
Fry the eggs over medium.
Steam tortillas.
On a plate, lay down two tortillas, top with bean mixture, crumbled bacon and two eggs. Garnish plates with two slices of avocado and a few sprigs cilantro. Serve with hot sauce and extra tortillas.

Mon, 06 Jul 2026 00:00:00 GMT

Authentic New York Bacon Egg and Cheese At Home

Ingredients

3 cups (450g) of all-purpose flour
3g amylase
9g fine sea salt
8g sugar
3/4 cup water (170g) warm water @90F
2.5 teaspoons (8g) instant yeast
1 large egg
2 tablespoons (28g) unsalted butter, softened
1 tablespoon (15g) milk
poppy seeds for topping
8 eggs
1lb (454g) Applewood smoked bacon, cooked
2tablespoons (24g) of unsalted butter
8 slices American cheese
ketchup to taste
salt and pepper to taste
4 kaiser rolls, split and toasted
Same as Traditional
Replace ketchup with grape jelly
1lb (454g) Benton's bacon, cooked
8 eggs
2tablespoons (24g) of unsalted butter
salt and pepper to taste
1/2 bunch chives, very thinly sliced
8 slices Emmental cheese
4 croissants
Hot sauce of choice

Instructions

Preheat the oven to 375F.
In a bowl of a stand mixer fitted with the spiral attachment, add flour, amylase, salt, and sugar. Whisk to combine. Separately, whisk the yeast into your water until dissolved, then beat in egg until homogenous.
Start your stand mixer onto medium low speed. Pour your yeast mixture into the flour mixture, let it mix until you get a rough dough, add butter, and knead until fully incorporated and your dough begins to pul from the sides of the bowl, about 2 minutes. Next, take your dough from the stand mixer bowl onto a work surface and knead for 2 - 3 minutes or until you get a smooth dough.
Place in a greased bowl, cover with plastic wrap, and rise at room temperature for 1 hour or until doubled in size. Once your dough has doubled, punch it down, place onto a lightly floured work surface, and divide it into 6 even pieces (130g each). Roll each piece into a tight ball, and place onto a parchment lined baking sheet, evenly spaced apart. Optionally using a kaiser mold, press down into the center of a dough ball ¾ of the way through, without puncturing to the bottom. Repeat with the remaining balls.
Spray your balls lightly with cooking spray, flip your rolls over and cover with plastic wrap to proof for 25 min. Once proofed, flip your rolls back over and lightly brush each roll with whole milk. Sprinkle them with poppy seeds and bake in the oven for 15 - 18 minutes or until golden brown. Cool completely on a wire rack.
In a large bowl, crack in the eggs, season to taste with salt, and whisk until homogenous.
Set a 12” nonstick pan over medium heat, add butter; once melted and bubbling, pour in about 2 whole eggs worth of your beaten eggs; as they cook, bring the sides to the center, letting the loose uncooked eggs fill the now open space in the pan. Repeat all the way around.
Once the eggs are nearly cooked, add 2 slices of American cheese to the center, season with pepper next, fold the bottom side of the eggs towards the center, then the top side towards the center, then the right and left side, forming a rough enclosed square.
Assembly.- Starting with your bottom bun, add your egg square and cooked bacon. Spread ketchup to taste on the top bun, season with fresh ground pepper. Top your sandwich, and wrap tightly in parchment paper, aluminum foil, or a sandwich wrapper. Cut in half and enjoy while warm.
Same method as above. But apply grape jelly on the bottom bun and top bun before adding eggs and bacon.
In a large bowl, crack in the eggs, season with salt to taste, and whisk until homogenous.
Set a 12” nonstick pan over medium heat, add butter; once melted and bubbling, pour in about 2 whole eggs worth of your beaten eggs; as they cook, bring the sides to the center, letting the loose uncooked eggs fill the now open space in the pan.Repeat all the way around. Add chives to taste.
Once the eggs are nearly cooked, cut off the heat. Fold the bottom edge of the eggs towards the center, then the top side towards the center, making a rectangular shape.
Assembly - Slice your croissant in half, add 1 slices of emmental, followed by your eggs, 2-3 slices of cooked bacon, hot sauce to taste, 1 more slice of emmental.
Place in a sandwich press and press over medium heat until the cheese melts.

Mon, 06 Jul 2026 00:00:00 GMT

Morning Glory Muffins...for the Gym Obsessed

Ingredients

2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups carrots, shredded
1/2 cup raisins
2 apples, shredded or chopped
3 eggs
2 bananas, mashed
2 teaspoons vanilla extract

Instructions

Preheat oven to 350 degrees F. Grease or line 20 muffin cups.
In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrots, raisins and apples.
Mash the bananas, either by hand or in a processor.
In a separate bowl, beat together eggs, bananas and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened.
Scoop batter into prepared muffin cups.
Bake for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Energy Bars

Ingredients

1 cup raw almonds
1 cup raw sunflower seeds
1 cup raw pumpkin seeds
1 cup raw steel cut oats
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon pumpkin pie spice (cinnamon nutmeg, cloves and allspice)
1/2 teaspoon sea salt
1/2 cup raisins or dried currants
1/4 cup Almond Butter
1/4 cup organic honey
1/4 cup unsweetened applesauce
3 tablespoons ground flax seed

Instructions

Line muffin pan with paper cups. Process nuts, oats and spices (NOT the flax seed) on high until finely chopped, roughly 1 minute. Pour in large bowl. Add raisins or currants and mix well.
In a small sauce pan, whisk almond butter, applesauce and honey until the mixture melts and is smooth. Remove from heat and stir in flax seed. Pour mixture over dry ingredients and mix well until even. Use an ice cream scoop to put one scoop of mixture in each paper cup. Use bottom of a cup to press down firmly. Set in the freezer for 30 minutes and store in an airtight container.

Mon, 06 Jul 2026 00:00:00 GMT

Egg-Free Paleo Breakfast Bowls

Ingredients

1 cup diced sweet potato, (about 1/2 medium sweet potato)
1/2 cup onion (about 1 small onion), ( diced)
5 strips bacon, (cut into lardons (short strips))
2 cloves garlic, (minced)
1/4 teaspoon smoked paprika ((leave out if AIP))
1/2 teaspoon salt
1 handful spinach
freshly ground black pepper, (to taste)
1 tablespoon ghee or coconut oil
1/2 cup diced parsnip, (about 1 small parsnip)
4-6 oz raw bulk breakfast sausage or mild Italian sausage, (casing removed and broken into bite-sized pieces)
1/2 cup diced onion, (about 1/2 medium onion)
1 bell pepper, (diced)
1/2 cup diced zucchini, (about 1 small zucchini)
1/4 cup diced tomato, (about 1 small tomato or 6 cherry tomatoes)
1 handful arugula
1 tablespoon minced parsley
freshly ground black pepper, (to taste)
1 tablespoon ghee or coconut oil
1/2 diced red skinned or yukon gold potato, (about 1/2 a medium potato)
6 oz fully cooked chorizo, (diced)
1 handful baby kale
1/2 apple, (diced)
1 tablespoon minced cilantro
freshly ground black pepper (to taste)
1 tablespoon ghee or coconut oil
6 oz ground beef
1 medium shallot, (minced)
2 garlic cloves, (minced)
1 cup / 3-4 button or cremini mushrooms, ( diced)
1/2 cup broccoli florets
2 teaspoons fish sauce
1/4 teaspoon curry powder ((or turmeric for AIP))
1 handful watercress, (chopped)
freshly ground black pepper, (to taste)

Instructions

smoky sweet potato + bacon
In a large skillet over medium-high heat, cook the bacon until crisp, about 10 minutes.
Remove the bacon from the pan, leaving about a tablespoon of bacon fat in the pan. Drain the bacon on paper towels.
Add the sweet potatoes and onions to the pan and cook for 7-9 minutes, or until soft and golden brown.
Add the smoked paprika, garlic, and salt and stir to combine.
Add the spinach and cook until wilted. Stir the bacon back in and serve with freshly ground black pepper.
sausage + pepper with zucchini
Heat a large skillet over medium-high heat and add the ghee. Once hot, add the parsnips and onions. Cook for 6-8 minutes, or until golden brown, stirring occasionally.
Push the parsnips and onions to the side of the pan and add the sausage, browning it on all sides. Once it’s brown, push it to the side with the parsnips and add the garlic, bell peppers, zucchini, and salt. Cook for 2-3 minutes, or until the zucchini and peppers are softened.
Stir everything back together and cook for another minute or two. Add the arugula and cook for a minute more, or until just wilted. Add the parsley and serve with freshly ground black pepper.
chorizo, apple + kale
Heat a large skillet over medium-high heat. Add the ghee. Once hot, add the potatoes and cook until they’re golden brown and tender, about 5 minutes.
Add the chorizo to the pan and cook for 2-3 minutes, until crispy and heated through.
Add the kale and apples and cook until the kale is wilted, about a minute.
Stir in cilantro and serve with freshly ground black pepper.
curry beef + broccoli
Heat a large skillet over medium-high heat and add the ghee. Once hot, add the beef and cook for one minute, until just starting to brown.
Push to the side and add the mushrooms, broccoli, shallots, and garlic. Cook for 2-3 minutes and then stir the beef back in.
Add the fish sauce, garlic, and curry powder and cook for another 2-3 minutes, or until the beef is cooked through. Stir in the watercress and cook until just wilted. Serve with freshly ground black pepper.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Shake

Ingredients

1/4 c Milk, low-fat
1 c Fruit, fresh, cut up, (e.g.
3 Ice cubes, or
1/3 c Ice, crushed
1 ts Sugar
1/2 ts Vanilla
3/4 c Yogurt, low-fat, plain and

Instructions

Place all the ingredients in a blender and process until well combined and frothy.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast: 1 cup Grain & 1 piece Fruit (or 1 cup)

Ingredients

1 Cup Instant Oatmeal Original / plain
1 cup oatmeal
1 cup brown rice
1 cup quinoa
1 slice ezekiel toast toasted
1 whole apple
1 cup strawberry
1 whole Orange
1 cup Blueberries
1 cup Raspberries
1 cup watermelon
1 whole grapefruit
1 whole pear
1 whole Red Plum

Instructions

Eat 1 cup grains
1 piece fruit
IE -
- Oatmeal with cut up apple, dash of cinnamon, and drop or two of vanilla
- Cup of rice with pineapple
- Ezekiel Toast w/ Fruit on top

Mon, 06 Jul 2026 00:00:00 GMT

Egg-and-Miso Breakfast Soup

Ingredients

2 tablespoons white (shiro) miso
1 large egg
1 cup baby spinach
Chopped scallions
Coarse salt and freshly ground pepper

Instructions

Bring 1 1/2 cups water to a simmer in a saucepan. Whisk in miso until it dissolves completely (do not let it boil). Gently crack egg into a small bowl, then gently slide it into the simmering broth. Cook until the white is just set and the yolk is still runny, about 2 minutes.
Add spinach and cook just until wilted, about 1 minute. Sprinkle with scallions and season with salt and pepper.

Mon, 06 Jul 2026 00:00:00 GMT

Crock Pot Breakfast Casserole

Ingredients

8 Strips Bacon Cooked and crumbled
1 Onion Diced
1 Red bell pepper Diced
1 Clove Garlic Chopped
2 pounds Frozen hash browns
12 Eggs Beaten
1 cup Milk
1 1/2 cups Cheddar cheese Shredded
1 teaspoon Dried dill
1/2 teaspoon Salt
1/4 teaspoon Black pepper

Instructions

Spray crock pot with non stick cooking spray.
Sauté onion, garlic, and bell pepper for 5 mins.
Place 1/3 hash browns in bottom of crock pot.
Layer 1/3 bacon, 1/3 vegetables, and 1/3 cheese.
Repeat layers ending with cheese.
In a large bowl, mix eggs, milk, dill, salt, and pepper.
Pour over ingredients in crock pot.
Cover and cook on low 8-10 hours.
When done, internal temp will be 160°.

Mon, 06 Jul 2026 00:00:00 GMT

Impossible Easy Breakfast Bake

Ingredients

2 12 oz pkgs bulk pork sausage
1 cup chopped bell pepper
1/2 cup chopped onion
3 cups frozen hash browns
2 cups shredded Cheddar
1 cup Bisquick
2 cups milk
1/4 tsp pepper
4 eggs

Instructions

Heat oven to 400 deg. Cook sausage, bell pepper and onion over medium heat, stirring occasionally; drain. Combine sausage mixture, potatoes and 1 1/2 cups cheese in greased 9x13 baking dish.
Stir Bisquick, milk, pepper and eggs. Pour into baking dish.
Bake uncovered 40 - 45 minutes. Sprinkle with remaining cheese. Bake 1-2 minutes until melted. Serves 12.

Mon, 06 Jul 2026 00:00:00 GMT

Christmas Morning Breakfast

Ingredients

6 whole Eggs Hard boiled
1 can Campbells Cream of Mushroom
1 package Chipped beef

Instructions

1 slice eggs
2 mix all ingredients together
3 microwave on roast for 10 minutes
Serve on toast

Mon, 06 Jul 2026 00:00:00 GMT

Egg Cheese & Spinach Breakfast Bake

Ingredients

4 cups fresh spinach
1 cup liquid egg substitute
2 wedges Laughing Cow light swiss cheese
2 slices fat free american cheese
2 slices turkey bacon
Salt & pepper

Instructions

Cook bacon and allow to cool.
Preheat oven to 375(F) degrees.
Spray a pan with nonstick cooking spray and cook spinach until wilted.
Chop bacon into small pieces and cut cheese wedges into quarters.
Spray a baking dish with nonstick cooking spray.
Line the bottom with spinach and top with bacon and cheese wedges.
Pour in egg substitute, then layer American cheese on top.
Bake for 20-25 minutes until firm.
Season with salt & pepper and serve warm.

Mon, 06 Jul 2026 00:00:00 GMT

X-Lazy Early Riser Crock Pot Breakfast

Ingredients

16 ounces tator tot potatoes, divided in half
2 tablespoons onions, chopped, divided in half
8 ounces ham, chopped, divided in half
1 1/2 cups sharp cheddar cheese, divided in half
32 ounces egg substitute
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried mustard (optional) or 1/4 teaspoon thyme (optional)

Instructions

Line the crock pot with slow cooker liner.
Set up timer so that it cooks for 6 hours or less on low.
Layer half of the following ingredients: potatoes, onion, ham, and cheese.
Don't let cheese touch sides of crockpot or it will burn.
Repeat layers.
Remove seal from Egg Beater container, dump in salt, pepper, and dried mustard (optional) or try thyme or Italian if you prefer.
Put cap back on, shake well, pour onto layered mixture, and cover the crock pot. Refrigerate until you go to bed-- cold temperature should slow heat a bit. Cook 6 hours or less on low.
If you are awake but not your guests, (lol) lift lid, wipe off water drops that are on the lid, replace lid, unplug, let set, and it should stay warm for quite awhile.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Cups

Ingredients

1 Egg
1/8 cup Cheddar cheese
1/8 cup Hash
1/8 cup turkey suasage crumble
1/8 cup chopped veggies

Instructions

400 degrees
potatoes 45 min
add egg mix, 10 min
until knife clean

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Breakfast Energy Bars

Ingredients

2 cups rolled oats (you can use flavoured oats)
1/2 cup whole wheat flour
1/2 cup shredded coconut
1/2 cup chopped nuts (of your choice)
1/2 cup chocolate chips or 1/2 cup dried fruit
1/2 cup honey
80 g low-fat margarine
1 egg, lightly beaten

Instructions

Mix oats, flour, coconut, nuts, chocolate chips or fruit together in a bowl.
Heat honey and low fat margarine in a saucepan or in the microwave until spread is melted and mixture combines when stirred.
Allow to cool slightly and whisk in egg.
Pour liquid into dry ingredients and mix well.
Line tray with baking paper and spread mixture out to about 2cm.
Bake in 180 Degrees C oven for 25 minutes.
Cut into 8-10 pieces whilst still warm, then transfer to airtight container to store.

Mon, 06 Jul 2026 00:00:00 GMT

egg in a cup

Ingredients

Egg
Bread
Butter

Instructions

boil eggs, soft
chop
mix in a cup with buttered toast

Mon, 06 Jul 2026 00:00:00 GMT

Protein Breakfast Shake

Ingredients

1/2 cup frozen blueberries
1/2 cup frozen cranberries
1/4 lemon w/rind optional
1 tablespoon almond butter
1 tablespoon pumpkin seeds
1 tablespoon chia seeds
1 tablespoon hemp seeds
2 Walnuts
1/4 Avocado
1/2 tablespoon extra-virgin coconut butter
1/2 cup unsweetened almond milk
1/2 cup Water

Instructions

Add more water if necessary!

Mon, 06 Jul 2026 00:00:00 GMT

Full English breakfast

Ingredients

700 grams Potatoes
450 grams extra lean pork mince
4 slices Bacon all visible fat removed
8 Tomatoes halved
4 large Field Mushrooms
4 large Egg
400 gram Can baked beans
freshly ground salt and pepper
Low calorie cdooking spray

Instructions

1. Place the unpeeled potatoes in boiling water and cook for 30 minutes, or until tender. Cool, then cover and chill overnight.
2. Divide the port mince into 8 portions and shape each into a patty. Place on a grill rack along with the bacon, tomato halves and mushrooms. Season and grill under a medium heat for 8-10 minutes. Turn the bacon and pork patties and grill for a further 5-7 minutes, until cooked through.
3. Meanwhile, remove the skins from the potatoes, coarsely grate and season to taste. Shape into rounds and fry in a pan sprayed with low calorie cooking spray for 5 minutes each side, or until cooked and golden.
4. Fry the eggs in low calorie cooking spray for 3-4 minutes and heat the baked beans in a small pan.
5. Serve the hash browns and pork patties with the bacon, tomatoes, mushrooms, egg and beans.

Mon, 06 Jul 2026 00:00:00 GMT

Even Healthier Morning Glory Muffins

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
3/4 cup ground flax seeds
3/4 cup brown sugar
2 3/4 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 1/2 teaspoons baking soda
4 egg whites
1 egg
1/2 cup unsweetened applesauce
7 ounces crushed pineapple, reserve juice
2 teaspoons vanilla extract
2 cups carrots, grated
1/2 cup raisins

Instructions

In a large bowl, combine the Dry ingredients.
In another bowl, beat the egg whites and egg, add other wet ingredients. Mix together - if too dry add pineapple juice - if too wet add more all purpose flour (a bit at a time) time.
Use muffin liners; fill three-fourths full. Bake at 350 degrees F for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire.

Mon, 06 Jul 2026 00:00:00 GMT

Hard-Boiled Egg Breakfast Sandwich BO

Ingredients

1 egg
2 slices bacon
2 slices raisin bread
1 half canned peach
.5 cup cottage cheese
2 teaspoons Butter

Instructions

Slice hard boiled egg. Sandwich with cooked bacon in buttered raisin toast. Serve with cottage cheese and fruit.

Mon, 06 Jul 2026 00:00:00 GMT

Morning Glory Breakfast Bread

Ingredients

1 cup (149g) raisins
zest of 1/2 orange
1/2 cup (113g) orange juice from about 1 1/2 oranges
1 large carrot (145g) peeled
1 large or 2 medium sweet apples like Honeycrisp or Gala (275g) cored (no need to peel)
3 large eggs at room temperature
2/3 cup (133g) vegetable oil
1/4 cup (78g) maple syrup
2 teaspoons King Arthur Pure Vanilla Extract
1 1/3 cups (150g) King Arthur Golden Wheat Flour
2/3 cup (62g) King Arthur Oat Flour*
1 cup (53g) shredded coconut unsweetened
1/2 cup (57g) dried cranberries roughly chopped
1 tablespoon cinnamon
1 1/2 teaspoons table salt
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 tablespoon (11g) raw sugar optional

Instructions

Preheat the oven to 350°F with a rack in the center. Grease a 9" x 5" loaf pan, a 9" x 4" Pullman loaf pan, or a tea loaf pan and line with a parchment sling. Grease the parchment. , In a small saucepan, combine the raisins, zest, and orange juice. Simmer over medium heat, stirring occasionally, until all or nearly all the liquid is absorbed, 5 to 7 minutes. Transfer the mixture to a food processor and blend until you have a mostly smooth paste. Then add the carrot and apple; pulse in short bursts until they’re broken down into small pieces but not yet puréed. , In a large bowl, whisk the eggs, oil, maple syrup, and vanilla until well combined. Add the raisin mixture and whisk to combine. , Add the flours, coconut, cranberries, cinnamon, salt, baking powder, and baking soda and whisk to combine. , Transfer the batter to the prepared pan and smooth the top. Sprinkle evenly with raw sugar, if using. , Bake the morning glory bread for 60 to 70 minutes, until a toothpick or thin knife inserted into the center comes out clean and the internal temperature registers at least 200°F (it’s better to err on the side of overbaking). Let the bread cool in the pan for 10 minutes, then use the parchment sling to transfer it to a wire rack to cool completely. Slice and serve at room temperature or reheat as desired. , Store morning glory bread well-wrapped at room temperature for up to 3 days; freeze for longer storage.

Mon, 06 Jul 2026 00:00:00 GMT

Cheesy Egg Breakfast Casserole Recipe

Ingredients

12 large eggs
1cup heavy cream or whipping cream
1 teaspoon salt
1 teaspoon ground black pepper
2 cans (8 ounces) chopped green chile peppers, drained (optional)
12 ounces shredded Sharp Cheddar cheese

Instructions

Preheat oven to 325°.
In a bowl combine eggs, cream, salt, and pepper; beat until smooth and well blended. Stir in chopped chili peppers. Lightly grease a shallow 1-quart baking dish. Sprinkle cheese over bottom of prepared baking dish then pour egg mixture over cheese. Bake for 35 to 40 minutes, or until set. If desired, broil for a minute or two.
You can add any of the meats or vegetable that I mentioned to make it a "complete" breakfast in one.

Mon, 06 Jul 2026 00:00:00 GMT

Wake-up Casserole

Ingredients

1 package Hash Browns chopped
2 cup Cheddar cheese shredded
1 package Ham chopped
8 large Eggs
1 cup Milk
1/2 teaspoon Salt
1/2 teaspoon Mustard

Instructions

Grease 9x13 pan. Beat together eggs, milk, salt and mustard. Add everything else - mix well & pour into greased pan. Cover with foil.
Bake covered at 350? for 1 hour. Uncover and bake 15 min longer. Until eggs are golden and knife inserted comes out clean.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Bake

Ingredients

1 pound Bob Evans Farm Sausage
3 slices white bread cubes
1 cup shreaded sharp cheddar cheese
6 Eggs
2 cups milk
1/2 teaspoon salt
1/2 teaspoon dry mustard

Instructions

Crumble sausage in a medium skillet; cook over medium heat until brown, stirring occasionally. Drain well.
Spread bread cubes in a buttered 12 x 18 inch baking dish; top with sausage and cheese.
Combine eggs, milk, and seasonings; beat well and pour over cheese. Cover and refrigerate overnight. Bake at 350 for 30-40 minutes or until set.

Mon, 06 Jul 2026 00:00:00 GMT

Crunchy Breakfast Fruit Salad

Ingredients

2 apples
2 pears
1 banana
3/4 cup light vanilla yogurt
1/2 cup of your favorite crunchy cereal (I make it with "Special K Vanilla Almond")
cinnamon
Splenda sugar substitute (optional)

Instructions

Cut apples and pears into roughly 2 cm square chunks, slice the banana into roughly 1 cm thick rounds.
Mix half the cereal with the yogurt, then mix into fruit.
If using Splenda, add your desired amount to the fruit mixture and stir in evenly.
Sprinkle remaining cereal onto top then dust lightly with cinnamon.

Mon, 06 Jul 2026 00:00:00 GMT

Sweet Potato/Apple/Egg Breakfast Muffins

Ingredients

1 large sweet potato
1 3/4 cups liquid egg whites (or 13 egg whites)
1/3 cup crunchy peanut butter
1 pinch salt
1 medium apple cored and chopped

Instructions

1. Prick sweet potato all over with a fork. Wrap in a damp paper towel. Microwave 6 minutes, until sweet potato is soft. Cool slightly, then peel and mash with a fork. 2. Measure out 1 cup mashed sweet potato for recipe and save any leftovers for another use. 3. Heat oven to 350° and coat a 12-cup muffin tin with cooking spray. 4. In a large bowl, beat sweet potato, egg whites, peanut butter, and salt until smooth. Stir in apple. 5. Pour egg mixture into muffin cups. Bake 24 to 26 minutes, until muffins are cooked through. 6. Cool completely before storing in an airtight container in the fridge for up to 4 days. Alternatively, egg muffins will keep in an airtight container in the freezer for up to 3 months. 7. Reheat muffins in the microwave, or in a 400° oven or a toaster oven on high for 5 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy pancakes

Ingredients

50g self-raising flour
50g wholemeal or wholegrain flour
2 small eggs, separated
150ml skimmed milk
berries and low-fat yogurt or fromage frais to serve

Instructions

Sift the flours into a bowl or wide jug and tip any bits in the sieve back into the bowl. Add the egg yolks and a splash of milk then stir to a thick paste. Add the remaining milk a little at a time so you don’t make lumps in the batter.
Whisk the egg whites until they stand up in stiff peaks, then fold them carefully into the batter – try not to squash out all the air.
Heat a non-stick pan over a medium heat and pour in enough batter to make a pancake about 10 cm across. Cook for just under a minute until bubbles begin to pop on the surface and the edges are looking a little dry. Carefully turn the pancake over. If it is a bit wet on top, it may squirt out a little batter as you do so. In that case, leave it on the other side a little longer. Keep warm while you make the remaining pancakes. Serve with your favourite healthy toppings.

Mon, 06 Jul 2026 00:00:00 GMT

Country Club Eggs- a Great Make Ahead Breakfast Casserole

Ingredients

1 lb pork sausage
8 eggs, lightly beaten
6 slices firm white bread, cubed
1 teaspoon salt
1 teaspoon dry mustard
2 cups sharp cheddar cheese, shredded

Instructions

Brown sausage in skillet, stirring until browned and crumbled. Then drain.
Combine all ingredients in a large bowl and mix well.
Pour mixture into a greased 9x13 casserole dish.
Regfrigerate at least 8 hours or overnight.
Preheat oven to 350 degrees.
Bake for 45 minutes or until center tests done.

Mon, 06 Jul 2026 00:00:00 GMT

Work day breakfast sandwich

Ingredients

2 each egga
1 slice ezekial bread
1/4 c Fresh Spinach
2 tablespoons salsa

Instructions

eggs in microwave, assemble as you would expect

Mon, 06 Jul 2026 00:00:00 GMT

Banana And Strawberry Oatmeal Smoothie Recipe

Ingredients

! cup of uncooked quick oats
1 cup of lowfat milk ( you can also use soy, almond, or whatever you prefer)
1 Banana (sliced)
1 cup of lowfat plain yogurt ( you can use any kind of yogurt you prefer)
6-8 fresh strawberries or 1 cup of frozen fruit of your choice!
**optional 1 tbs of splenda or honey or whatever sugar you have on hand**

Instructions

place all ingredients into blender and blend until everything is liquified. the liquid should be somewhat thick. if you prefer watery smoothie then just add more milk. Place in your favorite tumbler or cup and enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Crockpot Breakfast

Ingredients

1 26 oz Bag Frozen Hash Browns
12 eggs
1 Cup Milk
1 tablespoon Ground mustard
1 16oz Roll Sausage sage, maple, reg, your choice
1 16oz Bag Cheese Shredded
Salt & pepper to taste

Instructions

1. Spray crock pot and evenly spread hash browns at the bottom.
2. Crack 12 eggs in a large bowl.
3. Mix well (and slowly) using a whisk.
4. Add the milk.
5. Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I've come to love (and use) this in most of my recipes.
6. Add plenty of salt....
...and lots of fresh pepper. Mix well and set aside.
7. Cook the sausage on high heat, drain and set aside.
8. Add sausage on top of hash browns.
9. Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.
10. Mix it up well. Or good, depending on where you're from.
11. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly.
12. Turn the crock pot on low for 6-8 hours.
Some fun variations of this recipe. Before cooking (during prep) you can add:
chunks of sourdough bread
diced chiles
salsa
diced green onions

Mon, 06 Jul 2026 00:00:00 GMT

Wake-Up Smoothie

Ingredients

1 1/4 cups orange juice preferably calcium-fortified
1 banana
1 1/4 cups frozen berries such as raspberries, blackberries, blueberries and/or strawberr
1/2 cup low-fat silken tofu or low-fat plain yogurt
1 tablespoon sugar or Splenda Granular (optional)

Instructions

1. Combine orange juice, banana, berries, tofu (or yogurt) and sugar (or Splenda), if using, in a blender; cover and blend until creamy. Serve immediately.

Mon, 06 Jul 2026 00:00:00 GMT

Instant Breakfast

Ingredients

Sugar to taste
1 c Strawberries; fresh or
1 ts Vanilla
2 c Skim milk
1/2 Banana

Instructions

Put all in blender and mix for about 1 minute. Called Liquado in Mexico, this drink can also include orange juice and other fruits. MRS VIRGINIA M. STRAUB HELENA, AR From the book , Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from G Internet, G Internet.

Mon, 06 Jul 2026 00:00:00 GMT

Country Style Breakfast Potatoes

Ingredients

2 medium red potatoes, Peeled, and sliced into 1/8-inch pieces
1 small onion, chopped
3 tablespoons vegetable oil
salt & pepper (I use Lowry's Season Salt)

Instructions

Heat oil over high heat. Add potatoes and fry, turning every once in a while, until they begin to brown in places. Add onion and fry for about 1 minute. Add salt and pepper; toss to distribute.
Add about 3 Tbs water, immediately cover, reduce heat, and
simmer until potatoes are tender (about 3 to 5 minutes).
This will make 2 regular servings -- .

Mon, 06 Jul 2026 00:00:00 GMT

Nutritionist Breakfast 6: Oatmeal

Ingredients

1 cup oatmeal cooked
1 tablespoon brown sugar
1 tablespoon almonds
1 tablespoon dried raisins or cranberries
1 dash cinnamon

Instructions

To 1 cup of cooked oatmeal, add 1 tbs brown sugar, 1 tbs almonds, 1 tbs dried raisins or cranberries, and sprinkle with a dash of cinnamon.

Mon, 06 Jul 2026 00:00:00 GMT

Keto breakfast egg muffins

Ingredients

2 scallions finely chopped
12 eggs
5 oz. bacon cooked & chopped
6 oz. cheese shredded
2 T. pesto
salt and pepper to taste

Instructions

Preheat oven to 350. Grease muffin tin with butter. Add chopped scallions and bacon to bottom of muffin tin. Whisk eggs together with seasoning and pesto. Add the cheese and stir. Pour the batter on top of the scallions and bacon. Bake for 15 - 20 minutes or until set.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Muffins

Ingredients

3 cups hash browns thawed...
3 tablespoons butter melted
1/8 teaspoon salt
1/8 teaspoon pepper
12 links Johnsonville Original breakfast sausage
6 eggs
2 cups 4-cheese Mexican blend cheese shredded
1/4 cup red bell pepper chopped
Fresh chives or green onions, chopped

Instructions

In bowl, combine hash browns, butter, salt and pepper. Press mixture onto bottom and up sides of 12 greased muffin cups. Bake at 400°F for 12 minutes or until lightly browned.
Meanwhile, cook sausage according to package directions; cut into 1/2-inch pieces. Divide sausage among muffin cups. Combine eggs, cheese and bell pepper. Spoon over sausage. Sprinkle with chives. Bake for 13 to 15 minutes or until set.

Mon, 06 Jul 2026 00:00:00 GMT

Morning Glory Muffins

Ingredients

2 1/2 cup All purpose flour
1 cup Brown sugar firmly-packed
2 teaspoon Baking soda
2 teaspoon Cinnamon ground
1/2 teaspoon Salt
2 cup Carrot shredded
1 cup Apple shredded
3/4 cup Raisins
1/3 cup Pecan chopped
1/4 cup Coconut sweetened and flaked
1/3 cup Vegetable oil
1/3 cup Apple butter
2 teaspoon Vanilla extract
2 large Eggs
2 large Egg white
8 ounce Pineapple canned, drained

Instructions

1. Preheat oven to 350?.
2. Combine flour, brown sugar, baking soda, cinnamon and salt in a large bowl. Stir in finely shredded carrots and the next five ingredients; make a well in center of the mixture. Combine oil and next 4 ingredients; stir with a whisk. Add oil mixture to flour mixture, stirring until just moist. Do not overmix.
3. Spoon batter evenly into muffin cups coated with cooking spray. Bake at 350? for 25-30 minutes or until muffins spring back when touched lightly in the center. Remove muffins from pans immediately; let cool on a wire rack.

Mon, 06 Jul 2026 00:00:00 GMT

Simple Egg, Bacon, and Cheese Breakfast Sandwich

Ingredients

2 slices of bread
1 egg
2 bacon slices
1 tablespoon Butter
1/4 cup shredded cheese

Instructions

Step 1: Fry 2 pieces of bacon in a pan and save the grease
Step 2: Crack one egg into the grease on the pan and break the yolk. Fry on both sides.
Then, put the cheese on top of the egg and melt it. Meanwhile. toast your bread
Step 3: Butter the inside of your toast, lay your egg and cheese on the toast, cut the bacon slices in half and lay them on the egg.
Step 4: Put the other piece of toast on top and enjoy the sandwich!

Mon, 06 Jul 2026 00:00:00 GMT

Energy Boost Breakfast

Ingredients

ricotta
honey
berries

Instructions

Combine

Mon, 06 Jul 2026 00:00:00 GMT

A Crisp and Fruity Breakfast

Ingredients

1 1/4 cups Kashi GOLEAN Crisp
3/4 cup Blueberries
1/2 cup Raspberries
3/4 cup Lowfat Milk

Instructions

One ingredient at a time, just like it shows!

Mon, 06 Jul 2026 00:00:00 GMT

Sausage and Egg English Breakfast

Ingredients

8 pork sausage patties
4 tbls butter divided
4 whole eggs
1/2 tsp salt
1/2 tsp pepper
2 cups baby spinach
2 avocados
2 tomatoes, sliced

Instructions

1 In a large skillet cook patties and remove
2 Add 2 tbls butter and fry eggs
3 Add 2 tbls butter and sauté spinach
4 On each plate assemble

Mon, 06 Jul 2026 00:00:00 GMT

Morning Glory Muffins

Ingredients

Cooking spray
1/2 c. black or red raisins
1 c. (215 g.) packed light brown sugar
1 c. (120 g.) all-purpose flour
1 c. (113 g.) whole wheat flour
Zest of 1 orange
2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. kosher salt
3 medium carrots, grated (about 2 c.)
1 large green apple, grated
1/2 c. sweetened shredded coconut
1/2 c. walnuts, chopped
1/3 c. sunflower seeds
3 large eggs
1 c. vegetable oil
1/4 c. whole milk
2 tsp. pure vanilla extract

Instructions

Place a rack in center of oven; preheat to 375°. Grease a standard 12-cup muffin tin with cooking spray. In a small heatproof bowl, cover raisins with hot water. Let sit 15 minutes. Drain and pat dry with paper towels.
Meanwhile, in a large bowl, whisk brown sugar, all-purpose flour, whole wheat flour, orange zest, cinnamon, baking soda, ginger, and salt. Add carrots, apple, coconut, walnuts, and sunflower seeds and toss to combine.
In a medium bowl, whisk eggs, oil, milk, and vanilla until slightly frothy, about 2 minutes.
Add raisins and egg mixture to flour mixture and mix with a rubber spatula just until no dry streaks remain. Fill prepared cups with batter until filled to the top.
Bake muffins until puffed, golden brown, and a tester inserted into the center comes out clean, 20 to 25 minutes. Let cool 5 minutes before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Egg Breakfast Cups

Ingredients

5 Eggs Use 5-6, depending upon egg size and your muffin tin size
Salt To taste
Pepper To taste

Instructions

FOR THE FINAL EGG CUPS:
1. Preheat oven to 350 F
2. In a bowl, beat the eggs until smooth. Set aside.
3. Grease your muffin tin. OR use muffin/cupcake cups/liners. The silicone ones work well - no extra oil/butter required, and they slip right out.
4. For the fillings, you have two options here: either put desired fillings into the egg cups and then pour over the beaten eggs. OR mix the fillings into the beaten eggs. It may depend on your fillings as to which method you choose.
5. Either pour just the beaten eggs OR the egg mixture into each muffin cup about 3/4 full (do not go all the way to the top).
6. Bake for about 20 minutes for smaller muffins, 30-35 minutes for larger. Bake them until they are set.
FOR THE FILLINGS:
You can use just about anything here. Some ideas are chopped spinach, tomatoes, onions, peppers, mushrooms, broccoli, cheeses, etc.
MEXICAN EGG CUPS:
1. Dice up red onion, peppers (bell or sweet), mushrooms.
2. Saute all ingredients in a pan with a small amount of PAM until mushrooms release liquid and onions are becoming transparent.
3. Season with spices like coriander, cumin, cayenne, Mexican oregano, chili powder, etc. Add salt and pepper to taste. If the blend tastes good, then it's done!
4. Let cool. In the meantime, start the recipe for the egg cups.
5. Once the mixture has cooled, add it to the eggs. Add in Kernel Seasoning (if not using cheese) in Nacho Cheese and/or White Cheddar flavor. Add some Cholula or other sugar-free hot sauce (optional). Add in fresh tomato and/or cilantro (optional). Mix completely.
6. Follow the egg cup recipe starting at STEP 5.
7. When these are done, you can sprinkle with some fresh tomato, green onion and a little more hot sauce. Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Potato Breakfast Hash

Ingredients

3 pounds Russet Potatoes Diced
1 pound Bacon Diced
2 tablespoons Garlic
1 tablespoon Butter
2 tablespoons Dried rosemary
3 large Eggs

Instructions

*I'll fill this in later*

Mon, 06 Jul 2026 00:00:00 GMT

X-mas morning wife saver

Ingredients

6 eggs
16 slices white bread with crusts removed
16 slices of canadian back bacon
16 slices of sharp cheddar cheese
1/2 teaspoons salt
1/2 teaspoons Black pepper
1/2 -1 teaspoons Dry mustard
1/4 cup minced onion
1/4 cup Green pepper
1-2 teaspoon Worcestershire sauce
2 1/4-2 1/2 cup Whole milk
Dash Red or green bell pepper
1/4 pound butter or marg
Crushed corn flakes

Instructions

In a 9x13 buttered glass baking dish put 8 pieces of bread in bottom of dish add pieces to completely cover bottom.
Cover bread with slices of back bacon
Lay slices of cheese on top of the bacon
Cover with remaining 8slices of bread
In a bowel beat eggs, salt and pepper
Add to the egg mixture dry mustard, onion, gr. pepper (red pepper), Worcestershire sauce, milk and tobasaco sauce
Pour this mixture over the dish, cover and let stand overnight
In the morning melt butter and pour over the top of the dish, cover this with crushed corn flakes
Bake at 350 for 1 hour let sit for 10 minutes
ENJOY

Mon, 06 Jul 2026 00:00:00 GMT

Rainbow Fruit Breakfast Skewers

Ingredients

1 c. plain Greek yogurt
2 tbsp. maple syrup
1 tsp. vanilla extract
1 tsp. tangerine zest
1 15-oz. package donut holes
1 lb. strawberries, hulled
4 small tangerines, peeled and segmented into groupings of 2
1 small pineapple, peeled and cut into 1-inch cubes
3 kiwis, peeled and sliced into 1/2-inch thick half-moons
1/2 c. blueberries
1/2 c. red grapes

Instructions

In a medium bowl, combine the Greek yogurt, maple syrup, vanilla, and tangerine zest. Spoon the mixture into a serving dish and chill until ready to use.
To assemble the skewers, use 16 (12-inch) wooden skewers. Onto each skewer, thread 1 donut hole, 1 hulled strawberry, 1 tangerine segment, 1 pineapple cube, 1 kiwi slice, 2 blueberries, and 2 red grapes in that order. Repeat with the remaining fruit and donuts.
Serve chilled with the yogurt dip.

Mon, 06 Jul 2026 00:00:00 GMT

Glorious Morning Muffins

Ingredients

1/2 cup pecan halves
3/4 cup steel cut oats
11/4 cup whole wheat flour
1/4 cup wheat germ
11/4 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
11/2 cups carrrot chunks
1 cup fresh pineapple chunks
1/2 cup honey
1/4 cup Vegetable oil
1/4 cup milk
2 Eggs
1/2 cup Golden raisins

Instructions

- Preheat oven to 400 degrees. Line 15 medium-sized muffin cups with paper liners.
- Place pecans into the Vitamix container and secure lid.
- Select Variable 2.
- Pulse 3 times until finely chopped. Pour into large-sized mixing bowl.
- Place steel-cut oats into the Vitamix container and secure lid.
- Select Variable 1.
- Switch machine to Start and slowly increase speed to Variable 4.
- Blend for 20 seconds or until flour texture. Tap sides and top of container to shake oat flour down.
- Add flour, wheat germ, baking soda, baking powder, cinnamon,and salt to the flour mixture in the Vitamix container and secure lid.
- Select Variable 4.
- Switch machine to Start and blend 2 seconds. Tap sides and top of container to shake flour down. Pour into bowl with pecans.
- Place carrot chunks into the Vitamix container and secure lid.
- Select Variable 7.
- Pulse 4 times or until finely chopped.
- Add pineapple, honey, oil, milk, and eggs to the Vitamix container and secure lid.
- Select Variable 4.
- Pulse 3 times until mixture is blended.
- Pour liquid mixture over dry ingredients. Stir by hand unti moistened. If desired, fold in raisins. Let batter stand 10 minutes. Scoop mixture evenly into muffin cups, filling almost full.
- Bake 15 to 20 minutes or until set. Let stand 10 minutes.
- Remove from muffin pans. To store, cool completely and place in covered container at room temperature.

Mon, 06 Jul 2026 00:00:00 GMT

High protein breakfast

Ingredients

15ml olive oil
130g tomatoes , halved
4 rashers turkey bacon
180g sirloin steak , trimmed of visible fat
150g mushrooms , sliced
160g spinach
1 egg

Instructions

Heat grill to high. Drizzle a little of the oil on your tomatoes and season well. Lay the tomatoes on a baking tray lined with foil and place under the grill. Cook for 4-5 mins, then add the bacon to the tray. Turn the bacon as necessary until it is cooked through. Turn off the grill and shut the door to keep everything warm.
Meanwhile, heat the remaining oil in a large, non-stick frying pan over a high heat. Season your steak well and, when the pan is very hot, fry for 3-4 mins each side for medium-rare, then leave it to rest until you are ready to eat.
While the steak is resting, throw the mushrooms into the still-hot pan, fry for 2-3 mins until browned, then move to one side of the pan. Add the spinach to the other side of the pan and cook until wilted. Put a saucepan of water on to boil.
Crack the egg into the boiling water, then reduce the heat until the water is gently simmering. Poach the egg for 3-4 mins or until the white has set but the yolk is still runny. Carefully lift it out with a slotted spoon and drain on kitchen paper. Serve everything together and top with the poached egg.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Skillet

Ingredients

2 medium red potatoes or 1 large brown potato, peeled and cut into cubes
2 teaspoons olive oil
2 teaspoons cumin
fresh ground black pepper, to taste
1/2 cup green pepper, diced
1/2 cup onion, diced
1/2 cup mushroom, diced
1 roma tomato, diced
2 tablespoons cheddar cheese, shredded
2 eggs

Instructions

Preheat oven to 350°F.
Combine potato cubes with cumin and black pepper.
Drizzle olive oil over potatoes, and mix well.
Place on a baking pan and bake for 30 minutes, until browned and crispy.
When potatoes are about halfway through baking, spray a saucepan with nonstick cooking spray and saute the green pepper, onion, and mushrooms.
Remove from heat, add tomato, and set aside.
Prepare the eggs any way you like (I like them over-medium).
When potatoes are done, mix well with veggies.
Sprinkle with cheese.
Place eggs on top and enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

24 ounces hash browns shredded
1/4 cup butter melted
3 cups sausage or thick-sliced bacon cooked and crumbled
3 cups cheese shredded
1/2 cup half & half cream
6 whole Eggs beaten
1/2 tsp seasoning salt
1/8 tsp black pepper

Instructions

Spray a 9x13 inch dish with non-stick cooking spray.
Add hash browns, brush with butter and brown in oven for 20-25 minutes.
Layer sausage or bacon and cheese over cooked hash browns.
Beat together cream, eggs, salt and pepper and pour mixture over casserole.
Return to oven and bake at 350(F) degrees for 40 minutes, uncovered.

Mon, 06 Jul 2026 00:00:00 GMT

Egg, bacon, English muffin, fruit breakfast

Ingredients

2 each eggs
.1 cup Onion
3 each Turkey Bacon
.25 tbsp olive oil
1 each English muffins
.5 cup raspberries
.5 cup blueberries
.5 cup Strawberries
.25 tbsp Butter

Instructions

Heat onions in olive oil
Add eggs and scramble
Fry bacon in olive oil
Toast english muffin and butter
Combine fruit into fruit salad

Mon, 06 Jul 2026 00:00:00 GMT

Down on the Farm Breakfast

Ingredients

1 lb Bacon; cooked
2 cn New potatoes
18 Eggs beaten
1 tb Garlic powder
2 md Onions; diced
1 Green pepper; diced
To taste Tabasco sauce
1 c milk

Instructions

Cook bacon and reserve grease. Drain potatoes and slice not more than 1/4 in thick. Brown potatoes in reserved bacon grease. Add onions and green peppers. Beat eggs and add milk. Break cooked bacon into small chunks and add to mixture. Add garlic powder and Tabasco to taste. Add to potatoes and onions. Stir often until set. Recipe By : From "The Geezer Cookbook", by Dwayne Pritchett. Posted to MC-Recipe Digest V1 #233 Date: Fri, 4 Oct 1996 17:39:31 -0600 From: goodmail@srv.net (Kevin Goodrich) Serving Ideas : Great with Red Chili Biscuits. NOTES : This cookbook can be found at the "Cooking for Scouts and Scouters" WEB page, URL http://www.macscouter.com/Cooking/index.html.

Mon, 06 Jul 2026 00:00:00 GMT

Slow Cook Breakfast Cereal

Ingredients

2 C seven grain cereal
1 medium Apple peeled and chopped
1/4 C dried apricots chopped
1/4 C dried cranberries
1/4 C raisins
1/4 C dates chopped
5 C water
1 C Apple Juice unsweetened
1/4 C Maple syrup
1 t Cinnamon
1/2 t salt
walnuts optional

Instructions

Combine all ingredients except nuts. Cook covered on low for 6-7 hours.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast egg wraps

Ingredients

500g pack closed cup mushrooms
4 tsp rapeseed oil , plus 2 drops
320g cherry tomatoes , halved, or 8 tomatoes, cut into wedges
2 generous handfuls parsley , finely chopped
8 tbsp porridge oats (40g)
10 eggs
4 tsp English mustard powder made up with water

Instructions

Thickly slice half the pack of mushrooms. Heat 2 tsp rapeseed oil in a non-stick pan. Add the mushrooms, stir briefly then fry with the lid on the pan for 6-8 mins. Stir in half the tomatoes then cook 1-2 mins more with the lid off until softened.
Beat together the eggs really well with the parsley and oats. Heat a drop of oil in a large non-stick frying pan. Pour in a ¼ of the egg mix and fry for 1 min until almost set, flip over as if making a pancake. Tip from the pan, spread with a quarter of the mustard, spoon a ¼ the filling down the centre and roll up. Now make a second wrap using another ¼ of the egg mix and filling. If you're following our Healthy Diet Plan, save the rest for the following day.

Mon, 06 Jul 2026 00:00:00 GMT

Low-Carb Breakfast Scramble

Ingredients

1/2 cup Egg Substitute
1/2 cup Low-fat cottage cheese
1 tablespoon Soy protein powder
Non-stick spray
2 strips Turkey bacon - cooked & crumbled
1 teaspoon Parsley - or cilantro, chopped
1 large Low Carb Tortilla
1/4 cup Salsa - Choose your heat level

Instructions

Place the cottage cheese in a tea strainer and allow it to drain excess liquid.
Cut a tortilla in half and place each half on a plate.
Blend the egg substitute with the soy protein then add in the cottage cheese.
Scramble this in a sprayed pan until it starts to set. Add in the crumbled bacon and stir in the parsley.
When the eggs have set place 1/2 of the mixture on each tortilla. Placing it slightly to one side of center makes the next step easier.
Put a spoonful of salsa on top of the eggs then roll the tortilla into a cone shape. Put the rest of the salsa on the top as a garnish. Sprinkle with more cilantro (or green onion) if you wish.
Serve immediately.
Each (196 gram) serving contains:
Cals: 190, FatCals: 68, Total fat 8g
SatFat: 2g, PolyFat: 2g, MonoFat: 3g
Chol: 18mg, Na: 827, K: 417
Total Carbs: 14g, Fiber: 7g, Net Carbs: 7g

Mon, 06 Jul 2026 00:00:00 GMT

Vegan "Morning Muffins" (Low fat)

Ingredients

3 cups Spelt Flour (I use sprouted spelt flour- but plain spelt or WW would be fine too)
1/2 cup Maple syrup (pure- not pancake syrup)
1/2 cup Coconut palm sugar (raw sugar can be subbed here)
2 teaspoons Baking powder
2 teaspoons Baking soda
1 tablespoon Cinnamon
1/2 teaspoon Ground cloves
1/2 teaspoon Nutmeg
1/2 teaspoon Sea salt
2 cups Juicer Pulp (use a mixture- see above.)
3 cups Unsweetened applesauce (You can sub 1/2 pumpkin here as well)
2 teaspoon Vanilla extract
1 cup Fresh cranberries (Use frozen or fresh, or sub with blueberries or any dried fruit)

Instructions

Preheat oven to 350 F. Lightly spray 2 muffin tins or paper liners to prevent sticking and set prepared pans aside.
In a medium bowl, whisk flour, baking powder, baking soda, salt, sugar, and spices and set aside.
In a larger bowl, mix applesauce (and/or pumpkin) juicer pulp, maple syrup, and vanilla.
Add dry mix to wet in 2-3 batches if mixing by hand, or all at once if using an electric mixer. Blend all ingredients until just combined- do not over mix!
Fill muffin cups evenly and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Enjoy! (These muffins actually get better as they sit, so they are even better day the second day)
**NOTE: The nutrition info is based on using cranberries and does NOT include juicer pulp. The muffins in the picture are made with beet, carrot, apple, and orange pulp with a handful of vegan choc. chips tossed in.

Mon, 06 Jul 2026 00:00:00 GMT

Lighter bakewell tart

Ingredients

200g shop-bought shortcrust pastry
flour, for dusting
100g fresh raspberries
1 tbsp raspberry conserve or jam
1 tbsp flaked almonds
1 heaped tbsp icing sugar
50g ground almonds
50g polenta
50g golden caster sugar, plus 2 tsp
½ tsp baking powder
2 medium eggs
100g natural yogurt
scant ½ tsp almond extract (see tip below)
2 tbsp rapeseed oil

Instructions

Heat the oven to 200C/180C fan/gas 6. Thinly roll out the pastry on a lightly floured surface. Line a 20cm round x 4cm deep fluted flan tin with the pastry, easing it into the tin and the flutes carefully so you don’t stretch it. Roll a rolling pin over the top of the tin to trim off any excess pastry. Prick the base lightly with a fork. Put the tin on a baking sheet.
Line the pastry with foil and baking beans, and bake for 12 mins until the pastry is set. Meanwhile, to make the filling, heat a small, dry non-stick pan, tip in the ground almonds and gently heat, stirring often, for 2-3 mins to lightly brown. Transfer to a medium-sized mixing bowl to cool. Remove the foil and beans from the pastry case and bake for 5 mins more until pale golden. Remove and reduce the oven to 180C/160C fan/gas 4.
Using a fork, roughly mash the raspberries in a small bowl with the jam, so they are still in small pieces and not completely mashed. Evenly spread the raspberry mixture over the pastry base. Put the polenta, sugar and baking powder in the mixing bowl with the almonds and stir to combine. Make a well in the centre. Beat the eggs in a bowl, then beat in the yogurt and almond extract. Tip this mixture, along with the oil, into the dry ingredients, and briefly and gently stir together with a large metal spoon so everything is just combined – don’t overmix.
Pour the almond filling over the raspberry mixture and scatter the flaked almonds over the top. Bake for 30 mins or until the top is risen and pale golden. Cool slightly, then remove from the tin.
Mix the icing sugar with a few drops of cold water to make a thick-ish icing, then use a teaspoon to drizzle it over the cooled tart. The tart is even softer when eaten the next day. Will keep in an airtight container for up to three days.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast - Parfait Bowl

Ingredients

granola
yogurt
fruit
honey

Instructions

Add granola to bowl; top with scoop(s) of yogurt, fruit and a drizzle of honey.

Mon, 06 Jul 2026 00:00:00 GMT

Crockpot Breakfast Casserole

Ingredients

1 pound Sausage, Bacon or Ham Cooked and crumbled
16 ounces Hash Browns Frozen
3/4 cup Cheese Shredded
6 Eggs
1/2 cup Milk

Instructions

Layer the ingredients in the crock pot. Cook on low for 6 hours.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Egg Muffins

Ingredients

2 teaspoons Olive oil for ramekins
1 pound Ground beef 85% lean
2 teaspoons Kosher Salt
1 teaspoon Dried thyme
1 teaspoon Garlic powder
1 teaspoon Smoked paprika
.5 teaspoon Black pepper
.5 teaspoon Red pepper flakes
.25 teaspoon Ground cayenne pepper
8 large Eggs
1 pinch Kosher Salt
1 pinch Black pepper
1 pinch Smoked paprika
2 tablespoons Parsley chopped for garnish

Instructions

Preheat oven to 400 degrees F. Place eight 7 oz ramekins on a large baking sheet and brush them with the olive oil.
In a medium bowl, use your hands to mix together the sausage ingredients: ground meat, salt, thyme, garlic powder, smoked paprika, black pepper, red pepper flakes and cayenne pepper. Divide into eight equal portions (I use a kitchen scale) and place each portion in a ramekin. Press on the meat with your hands so that it covers the bottom and the sides of the ramekins and creates a shell.
Break an egg into each of these sausage shells. Sprinkle the eggs with salt, pepper and smoked paprika. Bake until eggs are set, about 30 minutes. Remove from ramekins onto a serving platter and sprinkle with parsley. Allow to cool 5 minutes before enjoying.

Mon, 06 Jul 2026 00:00:00 GMT

Stuffed Bell Peppers Breakfast Style

Ingredients

16 oz Ricotta Cheese part skim
10 Eggs
1 lb Sliced Mushrooms
3 Chicken Sausages chopped
8 oz Spinach chopped
1 onion diced
6 Bell Peppers
Seasonings
Lentils ?
1 tsp garlic

Instructions

Saute mushrooms and onions. Chop sausages
Mix together all ingredients
Bake at 350 for 1 hour
Salt, Pepper, No-Salt mix, Turmeric, Cumin, Paprika, Cayenne, Curry??
Try baking in muffin tins

Mon, 06 Jul 2026 00:00:00 GMT

Farmers Breakfast Casserole

Ingredients

See below

Instructions

Farmer's Casserole
3 cups frozen hash browns
3/4 cup shredded monterey jack pepper cheese
1 cup cubed cooked ham
1/4 cup green onion, well chopped
4 well beaten eggs
1 (12 ounce) can evaporated milk
1/4 teaspoon black pepper
1/2 teaspoon salt
Directions
Grease 2 quart rectangular baking dish.
Arrange potatoes evenly on bottom of baking dish.
Sprinkle with cheese, ham, onions.
Combine milk and eggs and seasonings.
Pour over potatoes and cheese.
Refrigerate over night.
Bake at 350 for 40-50 minutes until set.
Let rest 5 minute.
http://www.food.com/recipe/farmers-casserole-218376

Mon, 06 Jul 2026 00:00:00 GMT

Egg and Sausage Breakfast Casserol

Ingredients

1 lb pork breakfast sausage (or italian sausage)
8 Eggs
1 tsp dry mustard
2 cup shredded cheddar
4 cup seasoned croutons
2 1/2 cup milk
can cream of mushroom soup

Instructions

Fry and drain sausage.
Spray large rectangular casserole with nonstick spray. Place croutons on bottom and layer with cheese then sausage.
Beat eggs, mustard and 2 cups milk. Pour over croutons/cheese/sausage.
Cover and refrigerate overnight.
Prior to baking, mix cream of mushroom soup with 1/2 cup of milk and pour over set casserole.
Bake uncovered at 300 degrees for 1 1/2 hours.

Mon, 06 Jul 2026 00:00:00 GMT

Banana Breakfast Smoothie

Ingredients

2 Bananas Chopped
2 Peaches Quartered
8 ounces Sliced Pineapple (or tinned)
1/3 cup Chopped Mango Optional
1/4 cup Crushed Oats
1 cup Soy or Almond Milk

Instructions

Prepare and blend

Mon, 06 Jul 2026 00:00:00 GMT

Gluten Free Good Morning Muffins Recipe

Ingredients

1 1/2 cups (I used Bob's Red Mill) gluten free four mix
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon Xanthan gum
1/2 teaspoon salt
1 tespoon cinnamon
3/4 cup brown sugar
3 eggs
2/3 cup oil
1 teaspoon vanilla
1/4 cup grated apple or crushed pineapple
1 1/2 cups grated carrots
1/3 cup of your favorite toasted nuts
1/3 cup crasins, rasins or chopped dates...
3 Tablespoons flaked coconut

Instructions

Combine dry ingredients (flour, baking powder, soda, salt and cinnamon)
beat wet ingredients (eggs, sugar, oil, vanilla and xanthan gum)
combine wet and dry ingredients and mix enough to moisten (do not overmix)
fold in grated carrot, apple, coconut, fruits and nuts
spoon mixture into six greased JUMBO muffin cups and bake 30 minutes at 350.
Happy New Year!

Mon, 06 Jul 2026 00:00:00 GMT

Morning Glory Muffins

Ingredients

1/2 cup Raisins (2 1/2 ounces)
2 cups King Arthur whole wheat flour (8 1/2 ounces)
1 cup Brown sugar (7 1/2 ounces)
2 teaspoons Baking soda
2 teaspoons Cinnamon
1/2 teaspoon Ground ginger
1/2 teaspoon Salt
2 cups Carrots (7 ounces) peeled and grated
1 large tart apple peeled, cored, and grated
1/2 cup Sweetened shredded coconut (1 1/2 ounces)
1/2 cup Walnuts (2 ounces) chopped
1/3 cup Sunflower seeds or wheat gern (1 1/2 ounces) optional
3 large Eggs
2/3 cup Vegetable oil (4 5/8 ounces)
2 teaspoons Vanilla extract
1/4 cup Orange juice (2 ounces )

Instructions

Preheat the oven to 375F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers.
TO MAKE THE MUFFINS: In a small bowl, cover the raisins with hot water, and set them aside to soak while you assemble the rest of the recipe. In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt. Stir in the carrots, apple, coconut, nuts, and sunflower seeds or wheat germ, if using. In a separate bowl, beat together the eggs, oil, vanilla, and orange juice. Add to the flour mixture, and stir until evenly moistened. Drain the raisins and stir them in. Divide the batter among the wells of the prepared pan (they'll be full almost to the top; that's OK).
TO BAKE THE MUFFINS: Bake for 25 to 28 minutes, until nicely domed and a cake tester inserted in the center comes out clean. Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling.

Mon, 06 Jul 2026 00:00:00 GMT

Omlet Breakfast Cups Recipe

Ingredients

Bag of tator tots
Your favorite omelet toppings
( ham, onions, peppers, bacon, salsa, cheese, up to you)
Dozen eggs

Instructions

Put 5 tots in bottom of large muffin tin press down
Add your toppings
Pour one egg scrambled over top of each one
Cook 15-20 min until set

Mon, 06 Jul 2026 00:00:00 GMT

Z's Morning Fruit Smoothie with Fresh Spinach

Ingredients

5 oz Acai Juice
5 oz Soy or Almond Milk
5 oz Frozen Strawberries
5 oz Frozen Blueberries
1.5 each Frozen Banana
2 oz Fresh Spinach

Instructions

All measurements are by weight.
The night before, fill your blender "pitcher" with all ingredients and place in the refrigerator.
Place blender pitcher on a digital scale and measure ingredients by weight.
The next morning, place on blender base and "chop" for about 1 minute.
If needed..... Pulse a number of times to get desired consistency.
Enjoy

Mon, 06 Jul 2026 00:00:00 GMT

Mexican Breakfast

Ingredients

• 1/2 small onion chopped
• 1/8 cup or more chopped green pepper
• 1/8 cup or more chopped red pepper
• 1/2 cup ground beef *I’m not sure how much I use
•Dash of Salt & Pepper
• 1/4 cup of salsa *I used spicy salsa
•1 egg

Instructions

1.In a frying pan saute the onion and peppers.
2.Add the ground beef and season with a sprinkle of salt and pepper.
3.Add the salsa when the ground beef is fully cooked (no longer pink).
4.Stir to evenly coat the beef and sauteed vegetables.
5.In the same frying pan or another frying pan, fry your egg to your liking and season as you prefer. *I lightly sprinkled mine with salt and pepper.

Mon, 06 Jul 2026 00:00:00 GMT

Slow Cooked Breakfast Casserole

Ingredients

1 package hash browns frozen, any variety
1 pound Meat of your choice cooked and drained
3 cups cheese of your choice shredded
1 can tomatoes diced
onion diced to taste
1 dozen Eggs beaten
1/2 cup water or milk beaten w/ eggs
Salt & pepper to taste

Instructions

spray 6 cup crock pot. Layer all ingredients starting with hash browns. Cover with beaten eggs. Cook in greased crock pot 8hrs on low, 4hrs on high or until eggs are set and veggies tender.

Mon, 06 Jul 2026 00:00:00 GMT

Best Egg Hash Breakfast

Ingredients

To feed 4
6-8 fingerling potatoes. Mix between purple and finger
1 medium size red pepper
1 small white onion
Fresh parsley
Dried parsley
6 cloves garlic
Salt
Pepper
Tony’s seasoning
Frying oil ( I used avacado oil)

Instructions

Dice potatoes into small cubes. No larger than a dime.
Heat oil on med-high and put in potatoes. Stirring occasionally. You want to brown the potatoes, not burn them.
Add salt, pepper and Tony’s to taste.
Go back to the cutting board and dice onion, red pepper and garlic.
After potatoes are browned and almost all the way cooked, add onion, garlic and red pepper.
Cook until all are soft but have a crisp outside. Once done, turn off burner and take pan off so hash is done cooking.
While this is cooking, chop the fresh parsley and shred the Parmesan cheese.
In a new pan, cook your eggs to your liking. I like over medium best. At this point you can also cook any meat you would like to serve. I heated up some already cooked bacon, diced it and added it to the hash.
To serve. Put a bed of hash on a plate. Add the eggs over the top. Garnish with parsley and Parmesan.

Mon, 06 Jul 2026 00:00:00 GMT

Fresh Fruit Breakfast

Ingredients

1 Tbsp Flax seeds crushed
1 Tbsp Hemp seeds crushed
4 oz Walnuts crushed
3 whole Fresh fruits in season sliced

Instructions

Clean & cut fruit.
Combine all ingredients.

Mon, 06 Jul 2026 00:00:00 GMT

Crockpot Breakfast (5 Pts)

Ingredients

1 28-oz. bag Ore-ida frozen potatoes o~quotebrien, thawed slightly
1/2 cup diced onion
1 pound lean ham, diced
2 cups fat free shredded cheddar cheese
1 cup skim milk
3 cups egg substitute
1/2 teaspoon salt
1 teaspoon pepper

Instructions

Spray crockpot with non-stick cooking spray. You will make three layers.
Place 1/3 of the potatoes into the bottom of the crockpot, followed by 1/3
of the onions, 1/3 of the ham and 1/3 of the cheese. Repeat this step two
more times ending with the layer of cheese.
Beat together the egg substitute, milk, salt and pepper; pour it over the
layers in the crockpot. Cover and cook on low for 9-10 hours overnight. Cut
into 8 wedges when ready to serve.

Mon, 06 Jul 2026 00:00:00 GMT

Neilson Public Full English Breakfast

Ingredients

Ingredients
1 Fried or Scrambled Eggs
2 Rashes of Bacon
1 Pork Sausage
1/2 slice Grilled Tomato
1/4 cup Mushrooms
1 Piece Hash Browns
1/4 cup Baked Beans

Instructions

Preparation
1. Cut the tomatoes into half and grill until soft
2. Empty the tin of beans into a saucepan and simmer.
3. Grill the sausages and bacon until golden brown and fully cooked through out
4. Place the Hash Browns in the over and follow cooking instruction from packet.
5. Cook egg of the day to order
8. Serve together on one plate.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Bagel

Ingredients

2 bacon medallions
1 Mushroom
1 Egg
1 wholemeal Bagel - thin
2 Cherry tomatoes
2 Spinach leaves
seasoning

Instructions

A Pinch of Nom p.28
Fry in saucepan

Mon, 06 Jul 2026 00:00:00 GMT

MockDonald Breakfast Sandwich

Ingredients

1 English muffin (I prefer honey wheat because it gives it a slightly sweet taste.)
1 egg (overeasy, scrambled, or poached, whichever you prefer)
1 slice cheese (american or cheddar)
1 slice Canadian bacon

Instructions

Toast English muffin with cheese.
Brown bacon in pan.
Cook egg.
Build your sandwich.
Enjoy.

Mon, 06 Jul 2026 00:00:00 GMT

Morning Glory Zucchini Bread

Ingredients

1 1/2 c. grated zucchini (from 2 medium)
2 c. all-purpose flour
1 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 c. vegetable oil
1/2 c. granulated sugar
2 large eggs
1 tsp. pure vanilla extract
1 c. grated carrots
1 c. canned crushed pineapple, drained
1/2 c. raisins

Instructions

Preheat oven to 350° and grease a loaf pan (or muffin tin) with cooking spray. Place grated zucchini in a fine mesh strainer and squeeze out as much excess liquid as possible. Continue letting drain until ready to use.
In a large bowl whisk together flour, cinnamon, baking powder, baking soda, and salt.
In another large bowl stir together oil, sugar, eggs, and vanilla. Add zucchini, carrot, canned pineapple, and raisins. Add dry ingredients and stir until just combined.

Mon, 06 Jul 2026 00:00:00 GMT

Southwest Breakfast Griddle

Ingredients

6 Eggs Scramble with milk
1/2 Pound Canadian bacon
1/2 Cup Skim milk
2 Links Sausage
1 Cup Cheddar cheese
1/2 Bell Red bell pepper

Instructions

Scramble eggs with milk.
Fry bacon and sausages and pepper
Scramble eggs until done
Cut bacon and sausages combine all ingredients
Grill 2 minutes til cheese is melted.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Breakfast Bread (Or Muffins)

Ingredients

1 cup all-purpose flour
3/4 cup quick-cooking barley
1/2 cup brown sugar, packed
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
3/4 cup milk, warmed
1/2 cup butter, melted
2 large eggs
1/2 cup carrot, grated
1/2 cup apple, grated
1/2 cup golden raisin
1 cup pecans, coarsely chopped
1/4 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon cinnamon
2 tablespoons butter

Instructions

Preheat oven to 375°F
Take your quick-cook barley and grind it, using either a blender or a grain mill. It will come out finer with a mill, but a blender works fine as well.
Put the ground barley in the warmed milk while you assemble the remainder of the batter.
Combine flour, brown sugar, baking powder, backing soda, cinnamon and salt. Set aside.
In a large bowl, lightly beat the eggs, add the melted butter, and the milk/barley mixture.
Combine in the dry ingredients until just mixed.
Mix in the grated carrots and apples.
Fold in the pecans and raisins.
For the optional topping, mix together all the ingredients until coarse crumbs form.
Pour the batter into either a greased loaf pan or muffin tins.
If desired, sprinkle on the crumb topping.
Bake muffins for about 25 minutes, and the bread for about 35-40 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Joanne's Breakfast Muffins

Ingredients

2 cups almond flour
1/2 teaspoon sea salt
2 teaspoons baking powder
1 cup ripe banana mashed
1/4 cup olive oil

Instructions

Optional: chopped walnuts, blueberries, cranberries, etc. Preheat oven to 400 degrees. Place unbleached muffin papers in muffin tin. Combine almond meal, salt, and baking powder in a bowl. In a separate bowl, beat eggs until creamy. Process the banana, squash, and oil ina food processor. Stir them into eggs. Stir wet ingredients into dry ingredients, and mix. Stir in any optional optional ingredients. Fill muffin tins to very top. Bake for 20 to 25 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Holiday Breakfast Casserole

Ingredients

6 -8 slices bread (white or wheat), crusts removed
1 medium apple peeled and diced
1 lb. bulk sausage cooked (or crumbled links)
2 cups mile (or half-and-half)
1 teaspoon salt
1 teaspoon dry mustard
5 Eggs
6 ounces cheddar cheese shredded

Instructions

1.Lay bread in bottom of oblong 9x13? glass baking dish.
2.Sprinkle cooked sausage and apple over bread.
3.Sprinkle on cheese.
4.In a bowl, whip together eggs, milk, salt and dry mustard.
5.Pour egg mixture over all and refrigerate overnight (for breakfast) or all day (for dinner).
6.If freezing, skip the refrigeration instructions; wrap pan well; label and freeze.
To serve:
1. Thaw completely.
2. Bake in 350 degree oven for 35-40 minutes.
3. Let set 10 minutes before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Zucchini and Green Chile Egg Breakfast Casserole

Ingredients

10 eggs
1 1/2 cup zucchini (grated, squeezed and drained)
1 cup cottage cheese
1 (4 ounce) can green chilies (drained)
1 cup cheddar cheese (grated)
salt and pepper to taste

Instructions

Mix everything in a bowl.
Pour the mixture into a greased 8 inch square baking pan.
Bake in a preheated 375F/190C oven until the eggs are firmly set and golden brown on top, about 25-35 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Nog

Ingredients

1/2 c Orange juice
1/2 ts Vanilla; optional
1 Egg
1/2 c milk

Instructions

Blend all ingredients well. A quick breakfast for those "Im too late to eat" school mornings. Posted to recipelu-digest by "Diane Geary." on Feb 2, 1998

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Week 1 Monday Clean Eating

Ingredients

1 cup Greek Yogurt
1/2 Apple chopped
1 tablespoon flaxseeds
1 tablespoon Raisins
1/4 teaspoon Cinnamon

Instructions

Mix and serve

Mon, 06 Jul 2026 00:00:00 GMT

Southwest Breakfast Potatoes

Ingredients

8 large white potatoes, scrubbed clean
1/3 cup olive oil or 1/3 cup vegetable oil
1 large yellow onions or 1 large Spanish onion, sliced into rings
1 cup mixed mushrooms, sliced
4 green onions, chopped with the green and white parts separated
1 -2 teaspoon spicy seasoning salt or 1 -2 teaspoon salt and pepper, to taste
2 avocados, diced
nondairy sour cream, to taste (try Tofutti brand www.tofutti.com)
Tabasco sauce or hot sauce, to taste

Instructions

Place the potatoes in a large pot, cover them with water, and bring to a boil. Cook until the potatoes are tender. Drain the potatoes, allow them to cool completely in the refrigerator, then cut them into 1/4-inch slices. (You can also microwave or bake in the oven - your choice! And I usually don't allow them to cool all the way - just enough to handle.).
Heat the oil in a large nonstick wok or skillet on medium-high heat. Add the potatoes, onion, mushrooms, the white part of the green onions, and seasoning or salt and pepper. Cook, tossing occasionally, until the potatoes are crisp and brown—approximately 10 minutes.
Top the potatoes with the green part of the green onions, the avocado, nondairy sour cream, and hot sauce and serve immediately.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Power Muffins

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
3/4 cup white sugar
3/4 cup brown sugar
1 cup canola oil
3 Eggs beaten
1 teaspoon vanilla extract
1/2 cup rolled oats uncooked
1/2 cup flaked coconut handful
1 cup raisins mixed golden and regular
2 cups carrots shredded
8 oz crushed pineapple drained with juice reserved
1/2 - 3/4 cup applesauce ( I used cinnamon applesauce)
1/2 cups English walnuts (optional)

Instructions

1. Preheat oven to 350 degrees F (175 degrees C ). Lightly grease muffin tins.
2. In a large bowl, mix the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon. Make a well in the center of the mixture, and add white sugar, brown sugar, canola oil, eggs, and vanilla. In a bowl, blend. Add remaining ingredients do not drain pineapple. Fill each muffin cup about 3/4 full.
4. Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Cereal

Ingredients

1 cups organic rolled oat grains
2 cups oat bran
1 cup sunflower seeds
1 cup lecithin granules
1 cup ground flaxseeds
1 1/2 cup ground milk thistle seeds

Instructions

Add ingredients and mix

Mon, 06 Jul 2026 00:00:00 GMT

Baked Breakfast Apples

Ingredients

1 large red apple per person
1 tablespoon toasted walnuts chopped
1/4 teaspoon cinnamon
1/4 teaspoon honey

Instructions

1. Preheat over to 400 degrees
2. Wash and core apple; do not remove skin.
3. Fill the core of the apple with the walnuts, cinnamon, and honey.
4. Place the apple(s) in a baking dish with about 1/4 cup of water in the bottom of the dish.
5. Bake at 400 degrees for approximately 45 minutes or until the apple is soft.

Mon, 06 Jul 2026 00:00:00 GMT

Get Breakfast

Ingredients

1 lb frozen hash browns (12 oz package)
6 Eggs
7 oz frozen spinach thawed
kosher salt
olive oil
salsa
1/2 cup mozzarella cheese shredded
chili flakes

Instructions

Thaw the hash browns and dry them.
Turn on the broiler and heat a 10-12 inch cast iron skillet.
In a mixing bowl, beat 2 of the eggs. Add the hash browns along with the spinach. Toss with plenty of kosher salt.
Retrieve the skillet, coat it with oil and spoon in the potato mixture. Pack it down into the corners and spoon the salsa on top.
Cook under the broiler for 12 to 15 minutes or until the tomatoes start to brown.
Retrieve the skillet, sprinkle with the cheese and crack the remaining 4 eggs on top. Sprinkle with more salt and drizzle with some oil.
Place the pan back under the broiler and remove it after about 4 or 5 minutes as the egg whites begin to set.
Shake on some chili flakes and serve.

Mon, 06 Jul 2026 00:00:00 GMT

Bulk Breakfast Burritos

Ingredients

18 Eggs
2 Onions diced
4 tablespoon Vegetable oil
4 cans Black beans
2 cups Dixie Diner Beef Not Crumbles
2 cups Mexican Blend Cheese shredded
40 Flour tortillas
30 ounces Pace Salsa
16 ounces Frozen Spinach
30 ounces Shredded Potatoes

Instructions

Dice the onions.
Saute the potatoes.
Saute the onions.
Drain and rinse the beans.
Prepare the Dixie Diner beef not.
Scramble the eggs, adding the spinach when almost done. Combine everything except tortillas, cheese and salsa in a large bowl.
Add 2 tablespoons of the mixture into each tortilla, drizzle with salsa and sprinkle with cheese.
Roll, wrap with saran wrap, and freeze.

Mon, 06 Jul 2026 00:00:00 GMT

Toast and Eggs

Ingredients

1 Slice of bread
Butter
Salt optional
1 Egg

Instructions

Lightly toast the bread. Pan fry the egg in butter, then put it on the bread. Add salt to taste. Posted By smithl@shadow.dbapic.com.au (Luke Smith) On rec.food.recipes or rec.food.cooking

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Over Night - Slow Cooker

Ingredients

1 pound hash brown potatoes frozen
1/2 Onion chopped
1/2 Green bell pepper chopped
1/2 pound ground sausage or cubed ham
1 cup Cheddar cheese shredded
6 EGGS
1 cup milk
Salt and Pepper to taste

Instructions

Cook sausage until no longer pink. . Place 1/2 of the hashbrowns in bottom, layer 1/2 of each bell pepper, onion, crumbled sausage, and cheese. Repeat the layering process.
In a bowl, add eggs, milk and salt and pepper; mix well. Pour over ingredients in crockpot. Cover and cook on low for 8 to 10 hours

Mon, 06 Jul 2026 00:00:00 GMT

Arepas con Huevo: Corn Cake and Egg Breakfast Sandwich

Ingredients

1 1/2 cups masarepa cornmeal
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, optional
1 1/4 cups hot water
1 tablespoon unsalted butter, melted
4 large eggs
6 cups vegetable oil, for frying

Instructions

Mix the masarepa with the salt (and pepper if using) in a medium heatproof bowl. Add the hot water and the melted butter and mix well. Cover with plastic wrap and let rest for 10 minutes. Add a little more water if needed, if mixture seems dry and crumbly. You should be able to form pieces of dough into balls easily, without many cracks in the dough.
Reserve 2 tablespoons of dough. Divide the remaining dough into 4 pieces, and roll each piece into a smooth ball. Dampen your hands with water to help prevent cracks in the dough when rolling it.
Place one ball between 2 small zip-close bags, or 2 pieces of plastic wrap. Flatten the ball with the bottom of a heavy pan or skillet until it is about 3 to 4 inches in diameter and about 1/3-inch thick. You can neaten the edges of the circle with dampened fingers.
Heat about an inch of vegetable oil in a heavy skillet over medium heat, just hot enough so that a piece of dough sizzles gently.
Fry the arepas for a couple of minutes on each side, until golden.
Remove from heat and place arepas onto a plate lined with paper towels.
When the arepas are cool enough to handle, slice into the side of the arepa with a thin sharp knife in the same way you would split open an English muffin. Hollow out a space in the arepa without slicing all the way through.
Crack an egg into a small ramekin. Sprinkle the egg with salt and pepper lightly if desired. Pour the egg into the hollowed out arepa. Seal the opening with some of the reserved dough.
Return the arepa to the hot oil and fry for 2 to 4 minutes more. Cook the arepa less if you like a runny egg and more if you prefer the egg to be more well done. Repeat with remaining arepas.
Remove from heat, season with salt and pepper to taste, and serve warm.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Power Pack

Ingredients

1/3 cup blueberries
1/3 cup strawberries quartered
1 Bananas sliced
70 grams yoghurt

Instructions

Place fruit in a bowl, top with yoghurt and sprinkle with LSA.

Mon, 06 Jul 2026 00:00:00 GMT

Wake-Up Sandwiches

Ingredients

4 ounces packages whipped cream cheese
2 tablespoons milk
1 can corned beef
1/2 cup shredded swiss cheese
2 hard-boiled eggs, chopped
3 English muffins, split and toasted

Instructions

Stir cream cheese and milk until smooth stir in corned beef,cheese and eggs.
Spread on muffins halves.
Serve cold or put under broiler for 2-3 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Baked Bacon and Super Scrambled Egg Breakfast

Ingredients

1 pound bacon (or more) sliced uncooked
5 large Eggs
1 tablespoon Margarine
1 Salt
black pepper
2 slices raisin bread
1 Butter
1 orange or tangello unpeeled, but sliced

Instructions

First, make the baked bacon. Line a broiler pan with aluminum foil. Also, cover the top piece of the broiler with aluminum foil. Now, use a knife to make slits in the covering of foil on the top piece (in order for bacon drippings to drip through to the pan underneath. Place room-temperature, uncooked slices of bacon side by side on the broiler pan. When the pan is full, place it in an oven, which has been preheated to 350 degrees. Bake for about 25 minutes, or until desired degree of doneness. Keep checking as the bacon cooks, so that you don't overcook it. When the bacon is done, remove the broiler pan from the oven to a protective pad on the kitchen counter. Place each cooked strip of bacon one by one on a tray that is covered with paper toweling, to soak up any excess bacon fat. When drained, move each piece to a tray covered with waxed paper. Repeat this process until all of the bacon you need cooked is processed. You may make several layers of waxed paper to hold the cooked bacon. Let the bacon cool to room temperature, and then, after saving a few pieces out for breakfast, place the waxed paper tray of bacon in the freezer (uncovered) for about 4 hours, until you can pop the individual bacon slices off the wax paper and move them into a gallon-sized Ziploc baggie. Freeze the prepared bacon for later use. They can be quickly microwaved, as needed. Proceeding on to the preparation of your breakfast, melt 1 tablespoon of margarine in a medium-sized saucepan (Teflon-coated is nice.). Crack 5 eggs into a medium-sized mixing bowl, removing 2 yolks, with 3 remaining. (I do this to save on fat and cholesterol, and I use the leftover yolks for other purposes. You may use whole eggs entirely, if you like.) Salt the eggs in the bowl to taste at this point. Using a spoon or a whisk, lightly blend the eggs as you increase the heat of your saucepan. It is important that your saucepan is hot (not smoking) when you start cooking your eggs. Slide the blended eggs into the skillet and quickly stir and fold, until they are to your desired degree of doneness. They should be light and fluffy. (They will be tough and rubbery if you start them in a cold saucepan.) Remove them from the saucepan immediately, once they are done. In the meantime (perhaps while your bacon is baking and you have not yet started your eggs), spread two slices of raisin toast with softened butter. Place them in a skillet or saucepan over low heat, and watch them almost constantly, until they turn nice and crispy on both sides. Remove from heat. To assemble your breakfast plate, take about 1/2 of the scrambled eggs, pepper them with finely-ground black pepper (to taste), place 2 or 3 strips of bacon beside the eggs, add one piece of raisin toast, and a few slices of fresh orange or tangello. Serve all of this with hot chocolate--a quick packaged mix, prepared while you are waiting on your bacon will be great! A pretty and tasty comfort food breakfast! Enjoy!!!

Mon, 06 Jul 2026 00:00:00 GMT

Peanut Butter and Banana Walnut Breakfast Strata

Ingredients

8 large eggs
4 large egg yolks
1 cup cream
1 1/2 cups milk
1/2 cup mascarpone cheese, softened
1 teaspoon ground cinnamon
1/2 teaspoon vanilla
1/4 teaspoon salt
12 slices bread, dried french loaf preferably cut into 1/2 inch slices
1 (16 ounce) jar peanut butter, preferably crunchy
2 bananas, sliced
1/2 cup walnuts, chopped and toasted
2 tablespoons butter, cut into tiny squares

Instructions

Make "Peanut Butter and Banana" Sandwiches with the bread, peanut Butter, and bananas. Place in a 9x9 inch baking dish. Don't be afraid to cut in half or crunch together to make them fit in all areas of the pan. Sprinkle mixture with the toasted walnuts and butter chunks.
Place softened Mascarpone cheese in a large bowl. In a separate bowl, mix together eggs, egg yolks, milk, cream, cinnamon, vanilla, and salt. Add egg mixture to to the cheese mixture in small scoops. Whisk well after each scoop. This will help incorporate the cheese with the eggs to build a smooth custard. Repeat this process until all ingredients are incorporated and a thick pretty custard is the result.
Pour the custard over the Peanut Butter and Banana Sandwiches. Press a bit to ensure that all pieces of bread are covered. Refrigerate for a few hours or up to overnight to ensure the flavors melt together.
You can also freeze this mixture for a future purposes sealed well in foil and plastic.
Bake mixture (thawed) at 350 degrees for about 40 minutes (or until custard is set and top is browned). I like to keep it covered in foil for the first 30 minutes and remove the foil at the end to allow the top to brown.
Serve with -- well -- whatever you want! I'm not a big fan of super sweet breakfasts, so I will eat this plain. My friends and family will sprinkle powdered sugar or add butter & maple syrup.

Mon, 06 Jul 2026 00:00:00 GMT

Tomato Egg Is the 20-Minute Meal I Make When I Don't Feel Like Cooking

Ingredients

1 pound plum tomatoes (4 to 5)
1 tablespoon vegetable oil
5 large eggs, beaten
1 teaspoon toasted sesame oil
2 teaspoons chicken bouillon powder
2 teaspoons sugar
1/2 teaspoon ground white pepper
Salt, as needed
1 green onion, trimmed and sliced on a bias, to garnish
2 cups steamed jasmine rice , for serving, optional

Instructions

Prepare the tomatoes: Slice the tomatoes in half. Remove the tough stem from each half that connects to the vine. Cut each half into equal thirds (you’ll get 6 slices from each tomato). Simply Recipes / Frank Tiu
Make the soft scrambled eggs: In a cold, 8 to 10-inch nonstick skillet, add the vegetable oil and beaten eggs. Turn the heat to medium. Once a thin layer of eggs is just beginning to cook on the bottom, push the eggs in one direction to create layers of scrambled eggs. Cook, gently stirring the whole time, until the scramble eggs are mostly set but still slightly wet and shiny, 2 to 5 minutes. Remove the eggs to a plate and, if needed, wipe out the pan. Simply Recipes / Frank TiuSimply Recipes / Frank Tiu
Stir-fry the tomatoes and seasonings: Add the sesame oil to the pan followed by the tomatoes and stir-fry over medium heat until the tomatoes are softened but not mushy, about 3 minutes. Add the chicken bouillon powder, sugar, and white pepper. Toss until combined and the sugar and bouillon have dissolved, about 1 minute. Simply Recipes / Frank TiuSimply Recipes / Frank Tiu
Add eggs, stir-fry, and garnish: Add the eggs back to the pan with the tomatoes. Stir-fry for about 2 minutes to heat through and combine. Taste, adding salt only if needed. Sprinkle with the green onions and serve with steamed rice. Did you love the recipe? Leave us some stars below! Simply Recipes / Frank TiuSimply Recipes / Frank Tiu

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

10 Large Eggs
2 cups Low-fat milk
6 Slices Bread
1/2 Cup Uncooked onion
1/2 Ounce Reduced fat sausage
3 WW Points Plus

Instructions

Mix all ingredients and put in baking dish. Bake at 350 degrees until set.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Oatmeal Pancakes

Ingredients

1/2 cup old-fashioned oatmeal
1/4 cup fat-free cottage cheese (or tof u)
4 egg whites (or 2 whole eggs)
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup blueberries (optional)
1/4 cup chocolate chips (optional)
1 teaspoon cocoa (optional)
1/2 banana (optional)

Instructions

Place all ingredients in a blender; blend until smooth.
Spray a frypan with veggie spray; pour batter into frypan making two large cakes or 4 smaller cakes. Cook until bubbles aprear around the edges and the edges look dry; flip and cook the other side.
Serve hot with margarine and lemon or syrup or jam or freeze and reheat in a toaster.

Mon, 06 Jul 2026 00:00:00 GMT

Egg white Breakfast Sandwich

Ingredients

1 large egg
3 large Egg whites
1 teaspoon flax seed
2 slices whole wheat bread
1 slice Canadian bacon
1 tomato sliced
1/2 cup Orange juice

Instructions

1 large whole egg
3 large egg whites
1 tsp flaxseed
2 slices whole wheat bread toasted
1 slice canadian bacon
1 tomato sliced
.5 cup orange juice
scramble whole egg and egg whites in a bowl. add ground flaxseed to mixture. fry in a nonstick skilled spritzed with vegetable oil spray and dump onto the toast. add bacon and tomatoes

Mon, 06 Jul 2026 00:00:00 GMT

German Farmer Breakfast

Ingredients

4 medium sized potatoes
4 slices bacon, cubed up
3 eggs
3 tablespoons milk
1/2 teaspoon salt
1 cup ham, cooked and diced
2 tomatoes, peeled, diced
1 tablespoon chives, snipped

Instructions

Boil unpeeled potatoes until tender, drain and let cool.
Slice or dice potatoes.
In large frying pan cook bacon until translucent.
Add the potato slices, cook until lightly browned.
Meanwhile, blend eggs with milk and salt.
Stir in cubed ham.
Add tomatoes to egg mixture.
Pour the egg mixture over the potatoes in the skillet.
Cook until eggs are set.
Sprinkle with chopped chives and serve at once.

Mon, 06 Jul 2026 00:00:00 GMT

Toast and Egs

Ingredients

1 Slice Bread
Butter
Salt
1 Egg

Instructions

Lightly toast the bread. Pan fry the egg in butter, then put it on the bread. Add salt to taste.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast egg muffins

Ingredients

6 cup liquid egg whites or egg beaters
1 lb of ground turkey or (turkey bacon option)
2 cups chopped spinach
2 green bell peppers
2 red bell peppers
2 teaspoons onion powder
Salt and pepper
( you can swap and add other veggies)

Instructions

Preheat oven to 375
Spray 24 muffin cups with cooking spray
Add egg whites to bowl
Stir in ground turkey, spinach, peppers, garlic, onion powder, cayenne pepper, salt and pepper
Ladle the egg mixture into prepared muffin cups to about 3/4 full
Bake until firm in the middle about 25-30 minutes
Stir in air tight container and wrap in paper towel and cook in microwave for 30 seconds

Mon, 06 Jul 2026 00:00:00 GMT

Hearty Breakfast Muffins

Ingredients

2 cups whole wheat flour
1 cup sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 cups shredded carrots
1/3 cup chopped dried apricot
1/3 cup sunflower seeds
1/3 cup flaked coconut
1/3 cup raisins or 1/3 cup chocolate chips
1 medium ripe banana, mashed
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract

Instructions

In a mixing bowl, combine flour, sugar, baking soda and cinnamon. Add the carrots, apricots, sunflower kernels, coconut and raisins. Stir in the banana. Beat eggs, oil and vanilla, stir into carrot mixture just until moistened. Fill greased or paper lined muffin cups 2/3 full. Bake at 375 degrees for 18-22 minutes.** Cool for 5 minutes, remove from pans to wire racks. Yield:a 1 1/2 dozen.
**This recipe calls for regular size muffin pan so when you make the mini muffins, you need to adjust the baking time. Just watch them and you will see when they are done. They freeze well too.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Breakfast Casserole

Ingredients

1 pkg frozen hashbrowns unthawed (~2 cups)
6 each egg white
4 each Eggs
16 oz Low fat cottage cheese
1 can green chilis
1/2 cup lean diced ham
1/2 cup turkey bacon cut into small pieces
1 cup cheddar cheese
1 cup mozzarella cheese
dash of salt and pepper

Instructions

Preheat oven to 350 degrees. Mix ingredients all together in a large bowl with a wooden spoon. Spray cooking spray into 9x13 pan and place mixed ingredients into the pan. Bake for 1 hour.
Nutrition info per serving (~1 cup): Calories 322, Carb 17.4 g, Protein 28.2 g, Fat 14.6g

Mon, 06 Jul 2026 00:00:00 GMT

Salmon Egg Breakfast Casserole

Ingredients

8 slices bread, crust removed (I prefer whole wheat, use whatever is your favorite)
1 can pink salmon, drained
2 green onions, chopped
1 cup shredded cheddar cheese, divided
1 whole egg, plus 4 egg whites
1/2 teaspoon paprika
1/2 teaspoon dried rosemary or 1 tablespoon fresh rosemary, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon white pepper
olive oil flavored cooking spray

Instructions

Preheat the oven to 375 degrees F.
Spray a pie pan with olive oil (or other flavor) cooking spray.
Layer the slices of bread (overlap them so that they close up the middle).
After the bread is layered, spray with some more cooking spray, especially the edges of the bread.
In a mixing bowl, mix the salmon, the green onions, 1/2 cup of the cheese, the 1 whole egg and 4 egg whites, the paprika, the rosemary, and the salt and pepper.
Sprinkle 1/4 cup of cheese over the bread.
Pour the salmon mixture over the cheese.
Top with the last 1/4 cup of cheese.
Bake for 30 to 35 minutes or until it is puffy and golden brown around the edges and a knife comes out clean when tested in the middle.
Serve warm or at room temperature.

Mon, 06 Jul 2026 00:00:00 GMT

Muffins, Morning Glory

Ingredients

2 tb Canola oil
1 Whole egg white
2 ts Baking Powder
1 cn Crushed pineapple in juice
1/2 c Nonfat yogurt
2 c Flour, all-purpose
1/4 c Fructose
1/2 c Carrots, grated
1/2 ts Baking soda
1/2 c Apple juice, frozen
1/8 ts Salt
1/4 c Pineapple juice
1 ts Vanilla extract

Instructions

Spray 18 muffin cups with non-stick spray. In a large bowl combine the oil, yogurt, apple juice concentrate, pineapple juice, egg white and vanilla. Mix well. Add the flour, granulated fructose, baking powder, soda and salt. Mix again. Fold in the pineapple with juice and carrots. Spoon batter into prepared muffin cups. Bake in 350 over for 15-20 minutes. Recipe by: Miss Daisy Cooks Light Posted to MM-Recipes Digest V4 #074 by Sharon on Mar 13, 1997

Mon, 06 Jul 2026 00:00:00 GMT

Florentine Breakfast Wedges

Ingredients

9 ounces Spinach chopped
10 Egg
1/4 cup Heavy cream
1 clove Garlic crushed
1 tablespoon olive oil
1 tablespoon Water
4 ounces Mushrooms canned, sliced
2 tablespoons Green onions chopped
8 ounces Cream cheese
4 ounces Romano cheese grated
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Nutmeg
1/4 teaspoon Paprika

Instructions

1. Lightly saute garlic in olive oil on medium heat. Add water and spinach, cover. let steam for 1 minute. Drain on paper towels.
2. Beat the eggs and cream. Mix other ingredients except cheeses and paprika, blend well.
3. Using a lightly greased (olive oil) 8 x 8 non-metallic baking dish, spread 1/2 spinach mixture on bottom. Cover the mixture with cream cheese (slice thin pieces and place over spinach). Spread out remaining mixture over cream cheese. Pour egg mixture over spinach. Sprinkle Romano cheese and paprika on top and bake for 40 minutes at 350F.
4. Cut into 8 pieces. Serve at once. Refrigerate leftovers.

Mon, 06 Jul 2026 00:00:00 GMT

Healthful Breakfast Pizzas

Ingredients

2 tablespoons natural-style peanut butter
1 whole wheat English muffin
1/2 tablespoon apricot preserves
1/4 cup banana, slices

Instructions

Heat broiler.
Broil muffin until toasted as desired.
Spread peanut butter on muffin and spread preserves over the peanut butter.
Top with sliced bananas.
Serve!

Mon, 06 Jul 2026 00:00:00 GMT

Low-Carb Breakfast Hash

Ingredients

6 slices bacon, cut into 1" pieces
1 onion, chopped
1 red bell pepper, chopped
1 large head of cauliflower, chopped
kosher salt
Freshly ground black pepper
1/4 tsp. smoked paprika
3 tbsp. water
2 cloves garlic, minced
2 tbsp. finely chopped chives
4 eggs
1 c. shredded Cheddar cheese

Instructions

In a large nonstick skillet over medium heat, fry bacon until crispy. Turn off heat and transfer bacon to a paper towel-lined plate. Keep most of bacon fat in skillet, removing any black pieces from the bacon.
Turn heat back to medium and add onion, bell pepper, and cauliflower to the skillet. Cook, stirring occasionally, until the vegetables begin to soften and turn golden. Season with salt, pepper, and paprika.
Add 2 tablespoons of water and cover the skillet. Cook until the cauliflower is tender and the water has evaporated, about 5 minutes. (If all the water evaporates before the cauliflower is tender, add more water to the skillet and cover for a couple minutes more.)
Take off the lid, then stir in the garlic and chives and cook until the garlic is fragrant, about 30 seconds. Using a wooden spoon, make four holes in the hash to reveal bottom of skillet. Crack an egg into each hole and season each egg with salt and pepper. Sprinkle cheese and cooked bacon bits over the entire skillet. Replace lid and cook until eggs are cooked to your liking, about 5 minutes for a just runny egg. Serve warm.

Mon, 06 Jul 2026 00:00:00 GMT

Raspberry Breakfast Roll Up CE

Ingredients

1 each Soft wheat tortillas
2 tablespoons Peanut butter
1/2 cup rasberries
1 teaspoon honey
1/2 ounce dark chocolate softened, or grated

Instructions

Spread tortilla with peanut butter. Line center with raspberries and chocolate. Drizzle with honey. roll up.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Oatmeal

Ingredients

2/3 cup uncooked rolled oats
2 cups water
1 whole ripe banana
1 whole ripe peach
1/4 cup raisins
2 tablespoons freshly ground flax seeds
rice milk
cinnamon

Instructions

Put the water and rolled oats in a pot and set on High.
Bring to a boil, then stir, turn the heat to the lowest setting, and cook until thickened.
Meanwhile, dice up the banana and peach.
Put the banana, peach, and raisins in the pot and stir.
Add cinnamon and flaxseed to taste.
Splash of rice milk to taste.

Mon, 06 Jul 2026 00:00:00 GMT

Scrambled Egg Beaters\ Toast

Ingredients

4 teaspoons Organic applesauce
4 pieces Wheat bread
1 cup Cottage cheese
2 cups Eggbeaters
Salt to taste
Pepper to taste
Olive oil
Extra virgin olive oil spray

Instructions

spray skillet w\ extra virgin olive oil,mix egg beaters,salt and pepper.
add 1 tbl. cottage cheese on or beside eggs.
toast bread use applesauce in place of butter.

Mon, 06 Jul 2026 00:00:00 GMT

Fluffy Pancakes with Masa Harina, Strawberries, and Cream

Ingredients

1 pound fresh strawberries, trimmed, hulled, and sliced (about 2 cups)
1/2 cup granulated sugar, divided
1/4 cup unsalted butter (2 ounces), plus more for greasing
3/4 cup (about 3 1/4 ounces) plus 1 tablespoon all-purpose flour
3/4 cup (about 3 3/8 ounces) plus 1 tablespoon masa harina (such as Masienda)
1 1/2 tablespoons baking powder
1/4 teaspoon kosher salt
1 cup whole milk
3 large eggs, beaten
3/4 cup cold heavy cream
1/4 teaspoon vanilla extract

Instructions

Stir together strawberries and 2 tablespoons sugar in a medium bowl until well combined. Set aside to let macerate.
Meanwhile, melt butter in a small saucepan over medium. Cook, stirring often, until butter smells nutty and solids are golden brown, 3 to 4 minutes. Transfer to a small bowl, and set aside at room temperature until ready to serve.
Whisk together all-purpose flour, masa harina, baking powder, salt, and remaining 6 tablespoons sugar in a large bowl until combined. Whisk in milk and eggs until just combined. (Some lumps are OK.)
Heat a large nonstick skillet over medium-low; lightly grease with unsalted butter. When foaming subsides, ladle about 1/3 cup batter into skillet. Cook, undisturbed, until bottom of pancake is golden brown, edges are dry, and bubbles rise to the pancake’s surface, 2 to 3 minutes, adjusting heat as needed. Flip pancake, and cook until golden brown on bottom and cooked through, 1 to 2 minutes; transfer to a plate. Repeat with remaining batter, greasing skillet with additional butter as needed.
Beat heavy cream and vanilla in a large bowl using an electric mixer on medium speed until soft peaks form, 1 to 2 minutes. Brush brown butter evenly over pancakes. Top with macerated strawberries and whipped cream. Serve immediately.

Mon, 06 Jul 2026 00:00:00 GMT

BB-Morning eggs

Ingredients

2 large Eggs or
10 medium quail eggs or
2 small duck egg
2 thick slices whole grain bread or
2 thick slices rice bread or
2 thick slices multigrain bread
2 small cucumbers sliced or
1 large Red bell pepper sliced or
1.5 cups Cherry tomatoes

Instructions

Cook the egg/s, season with
salt and ground black
pepper. Serve with the bread
and veggies. Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

McDonald's Egg McMuffin (But Better)

Ingredients

2 cups (480ml) whole milk
3.5 Tbsp (45g) granulated sugar
2.5 tsp (8g) instant yeast
1 egg
1/4 cup (56g) unsalted butter, lightly melted
4 1/3 cup (675g) bread flour
2 tsp (8g) fine sea salt
Cornmeal for dusting
Egg
Salt and pepper
Butter
1/2 cup 112g mayo
1/4 cup (60g) creme fraiche
Salt and pepper to taste
2.5 Tbsp (37g) sriracha
1 Tbsp (8g) smoked paprika
1 Tbsp (9g) garlic powder
2 tsp (7g) Worcestershire sauce

Instructions

Start by whisking together warm whole milk (95F) with instant yeast and granulated sugar until dissolved. Let sit at room temperature for 5 minutes.
In the bowl of a stand mixer, add bread flour and fine sea salt. Mix together using the dough hook attachment until incorporated.
Add in sugar yeast milk mixture along with lightly melted butter, and an egg. Mix until dough forms.
Shape the dough into a tight ball and place into a large greased bowl, cover with plastic wrap and let rise at room temperature for 1 hour or until doubled.
Punch the air out of the dough and divide it into 15 pieces. Shape into balls and place in a dough proof box, or rimmed baking sheet. Dust with cornmeal and cover, resting for 10 minutes.
Take a dough ball, dust with cornmeal, and flatten. Place in a cast-iron skillet over medium-low heat cooking for 3-5 minutes per side.
Add to a rimmed baking sheet and bake in a preheated oven at 350F for 7-10 minutes. Let cool on a wire rack.
Slice ham into the desired thickness.
Cut the sliced ham using a biscuit cutter.
Heat a skillet over medium-high heat. Add vegetable oil and once hot, add ham in batches and sear for 2 minutes per side.
Toss in a bundle of thyme and unsalted butter, and base the ham for 25 seconds.
Add cooked ham to a tray and cover with thyme butter.
Add all ingredients to a small bowl.
Mix until fully incorporated.
In a nonstick skillet over medium heat, add and melt butter.
Once butter is bubbling, add a lightly greased ring mold in the center of the pan.
Carefully crack the egg into the ring mold. Season the top with salt and cook for 30 seconds.
Add water around the mold, and immediately cover with foil and let it steam for 45 seconds.
Remove the egg from the pan. Repeat with the rest.
Divide English muffin in half, and toast.
Add a nice dollop of spicy mayo, followed by cheddar cheese.
Add the egg, topped with the seared ham, and finally, the spicy mayo-covered top bun.

Mon, 06 Jul 2026 00:00:00 GMT

Hash Brown Egg Breakfast

Ingredients

32 ounces frozen cubed hash brown potatoes thawed
2 cups cubed cooked ham
1 1/2 cups shredded cheddar cheese (6 oz.)
1 large green bell pepper chopped
1 medium onion chopped
12 eggs lightly beaten
1 cup milk
1 teaspoon salt
1 teaspoon pepper

Instructions

Layer a third of the potatoes, ham, cheese, green pepper, and onion in greased 6-qt. slow cooker. Repeat layers twice.
In a large bowl, whisk the eggs, milk, salt and pepper; pour over the top. Cover and cook on Low for 3-4 hours or until a thermometer reads 160F.

Mon, 06 Jul 2026 00:00:00 GMT

Crock Pot Breakfast Recipe

Ingredients

12 eggs beaten.
1 large bag of frozen shredded hash browns or two smaller bags.
2 regular size Jimmy Dean sausage or your favorite (I like the Tennessee Pride Hot the best).
1 onion chopped.
1 package shredded cheddar cheese (or your favorite).
1 tub of sour cream.
1 pkg. of cream cheese softened.
1 can cream of mushroom soup.
Cooking spray.
*Any other ingredients that sound good to you like peppers, mushrooms, hot sauce, etc. (you can add or delete as needed).

Instructions

Preparation:
Brown sausage and drain grease.
Beat eggs.
Mix together sour cream, soup, and cream cheese together in separate bowl.
Add sausage and all other ingredients to the beaten eggs and mix.
Spray crockpot and dump mixture into crockpot and cook on low for 6-8 hours depending on the heat of your particular crockpot. Approximately one hour before serving, drain the juice from the crockpot. Turn the crockpot off for ½ hour, then turn back on low for ½ hour before serving (this will allow the dish to set and not be soupy). Serve.
This recipe serves an average of 12 people. If you know you will be having a few more people (up to 18), I just add another six eggs and another can of cream of mushroom soup to the mixture. Anymore than 18 people, I would just double/triple the recipe.

Mon, 06 Jul 2026 00:00:00 GMT

Arepas con Huevo: Corn Cake and Egg Breakfast Sandwich

Ingredients

1 1/2 cups masarepa cornmeal
1/2 teaspoon salt (or to taste)
Optional: 1/4 teaspoon black pepper
1 1/4 cups hot water
1 tablespoon butter (melted)
4 eggs
6 cups vegetable oil for frying

Instructions

Mix the masarepa with the salt (and pepper if using) in a medium heatproof bowl. Add the hot water and the melted butter and mix well. Cover with plastic wrap and let rest for 10 minutes. Add a little more water if needed, if mixture seems dry and crumbly. You should be able to form pieces of dough into balls easily, without many cracks in the dough.
Reserve 2 tablespoons of dough. Divide the remaining dough into 4 pieces, and roll each piece into a smooth ball. Dampen your hands with water to help prevent cracks in the dough when rolling it.
Place one ball between 2 small zip-close bags, or 2 pieces of plastic wrap. Flatten the ball with the bottom of a heavy pan or skillet until it is about 3 to 4 inches in diameter and about 1/3-inch thick. You can neaten the edges of the circle with dampened fingers.
Heat about an inch of vegetable oil in a heavy skillet over medium heat, just hot enough so that a piece of dough sizzles gently.
Fry the arepas for a couple of minutes on each side, until golden.
Remove from heat and place arepas onto a plate lined with paper towels.
When the arepas are cool enough to handle, slice into the side of the arepa with a thin sharp knife in the same way you would split open an English muffin. Hollow out a space in the arepa without slicing all the way through.
Crack an egg into a small ramekin. Sprinkle the egg with salt and pepper lightly if desired. Pour the egg into the hollowed out arepa. Seal the opening with some of the reserved dough.
Return the arepa to the hot oil and fry for 2 to 4 minutes more. Cook the arepa less if you like a runny egg and more if you prefer the egg to be more well done. Repeat with remaining arepas.
Remove from heat, season with salt and pepper to taste, and serve warm.

Mon, 06 Jul 2026 00:00:00 GMT

Banana Morning Glory Muffins (Cooking Light)

Ingredients

cooking spray
1 cup whole wheat flour (about 4 3/4 ounces)
1/2 cup all-purpose flour (about 2 1/4 ounces)
1 cup regular oats
3/4 cup packed brown sugar
1 tablespoon wheat bran or 1 tablespoon oat bran
2 teaspoons baking soda
1/4 teaspoon salt
1 cup plain fat-free yogurt or 1 cup non-fat vanilla yogurt
1 cup mashed ripe banana (about 2)
1 large egg
1 cup chopped dried apricots or 1 cup raisins
3/4 cup chopped walnuts
1/2 cup dried fruit or 1/2 cup fresh blueberries
2 tablespoons whole flax seeds, ground (it will be 3 tablespoons ground) or 3 tablespoons wheat germ

Instructions

Preheat oven to 350°.
Place 18 muffin cups liners in muffin cups; coat liners with cooking spray.
Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt, banana, and egg; add to flour mixture, stirring just until moist. Fold in dates, walnuts, and pineapple. Spoon batter into prepared muffin cups. Sprinkle evenly with flaxseed. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

Mon, 06 Jul 2026 00:00:00 GMT

Savory Breakfast Crepes - Jayden Kovarik

Ingredients

1 tbsp olive oil
1 pou ground pork sausage - sage, Italian, or breakfast
10 oz mushrooms, sliced
1 ea shallot or small onion, diced
1 clove garlic, minced
1 tsp dried thyme & parsley, chopped
1/4 cup white wine
1/2 cup Whipping cream
2 cup fresh baby spinach leaves
1 pinch salt and pepper to taste

Instructions

Crepe Batter:
1. In a large mixing bowl beat eggs, milk, water, melted butter, and salt. Add flour, beat until smooth. Cover and refrigerate for a minimum of one hour or leave overnight.
2. In an 8 in non stick skillet, melt 1 tsp butter over low-medium heat. While pan is heating up, whisk batter together. Pour 2 tbs of batter in center of skillet. Lift and tilt pan to evenly coat pan.
3. Cook until top appears dry. Turn and flip over and cook an additional 15-20 seconds. Remove to a wire rack. Repeat with remaining batter adding butter to skillet as needed. When cool, stack the crepes with wax paper or paper towel between layers.
Filling:
In a large skillet, heat olive oil over medium heat. Cook choice of ground meat. Once meat is cooked about halfway through, add mushrooms and shallot/onion and sauté until tender. Add garlic and herbs and cook until fragrant. Add white wine and whipping cream and cook until reduced slightly. Add spinach leaves, sauté until wilted. Sprinkle with salt and pepper to taste. Spoon equal portions of mixture into each crepe and roll. Place crepes into a lightly buttered baking dish and place in oven to warm through.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Bowl with Egg, Spinach & Feta

Ingredients

5 large eggs, divided
0.25 cup sesame seeds
1 (5-ounce) block feta cheese, patted dry
2 tablespoons extra-virgin olive oil, divided
Pinch of salt
Ground pepper to taste
1 (5 ounce) package baby spinach
1 teaspoon lemon zest
1 tablespoon lemon juice
2 cups hot cooked red or white quinoa
1 cup halved cherry tomatoes

Instructions

Beat 1 egg in a small bowl. Spread sesame seeds on a small plate. Dip feta in the egg, allowing excess to drip off (discard excess egg). Dredge the feta in the sesame seeds, gently turning until fully coated (discard excess seeds). Transfer the coated feta to a small plate and freeze for at least 10 minutes or up to 30 minutes.
Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Crack the remaining 4 eggs into the pan; cook until the whites are set but the yolks are still runny, 2 to 4 minutes. Season with a pinch of salt and pepper to taste. Transfer the eggs to a plate and cover to keep warm.
Add spinach and lemon juice to the pan; cook over medium heat, stirring often, until the spinach is wilted, about 2 minutes. Transfer the spinach to a small plate.
Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add the chilled feta and cook, turning once, until both larger sides are golden brown; 2 to 3 minutes per side. Transfer to a cutting board and cut into bite-size pieces.
Divide quinoa among 4 bowls. Top each with an egg, spinach, tomatoes, lemon zest and sesame-crusted feta.

Mon, 06 Jul 2026 00:00:00 GMT

Down-On-The-Farm Breakfast

Ingredients

1/4 ts Dried thyme
2/3 c milk
8 Strips bacon, cut in 1/4 in.
1/2 c Cheddar cheese shredded
2 1/4 c Boiling water
1/4 c Green Pepper Chopped
2 tb Onions chopped
6 Eggs
1 ds Pepper
1 Box au gratin potatoes mix

Instructions

Cook bacon in a large skillet until crisp. Drain, reserving 2 tablespoons drippings in the skillet with the bacon. Stir in contents of au gratin potato mix, water, milk, green pepper, onion and thyme. Bring to a boil, stirring frequently. Reduce heat; cover and simmer, stirring occasionally, for 20 minutes. Transfer to an ungreased 2-qt. baking dish. Make six indentations in potato mixture with a spoon. Break eggs into indentations. Sprinkle with pepper. Cover and bake at 350 for 20 minutes or until eggs reach desired doneness. Sprinkle with cheese. Recipe by: Taste of Home Spring 97 Posted to MC-Recipe Digest V1 #534 by Daphne on Mar 22, 1997

Mon, 06 Jul 2026 00:00:00 GMT

Lofat Veggie Eggrolls-ww Friendly Recipe

Ingredients

1/2 cup water
boulion cube
lg chopped onion
12 oz bag of bean sprouts
12 oz bag of broccoli slaw (you can also use cole slaw mix)
1 tbsp minced garlic
1/2 cup green onions
cup sliced mushrooms
1/4 teaspoon cayenne pepper (you can add more if you want them spicy)
2/3 cup fat free feta (optional)
1/3 cup fat free mozerella (oftional)
salt and pepper to your taste
egg roll wrappers
Cooking Spray
parchment paper

Instructions

In a large skillet or Wok add water and boulion
add onion, sprouts,slaw, garlic, onions cook down for a few minutes
add sliced mushrooms salt and pepper
let it all cook down
add cayenne
add cheeses
let cool
once cool wrap into eggroll wrappers according to directions on package
place on baking sheet lined with parchment paper
spray with cooking spray
bake on 400 for 20 minutes turning them over after 10 and spraying the other side with cooking spray

Mon, 06 Jul 2026 00:00:00 GMT

Egg-in-the-nest Breakfast

Ingredients

1 tablespoon Butter or margarine
1 large slice bread (I prefer Hearty White, but you may use any type of bread that y
1 egg uncooked
salt and pepper

Instructions

Lightly butter both sides of a slice of bread. Now, take a large biscuit cutter (smaller in diameter than the width of the bread), and cut a circle from the center of the slice of bread. Set it aside. Next, heat a skillet, and place the slice of bread and the circle in the skillet separately. Break an egg into the hole left in the middle of the bread slice. Salt and pepper the egg, to taste. You make break the egg yolk if you choose. Also, if the egg runs under the slice of bread and makes contact with the skillet, that's okay. Tend to the bread slice (containing the egg) and also to the bread circle, and turn them when they brown on the under side. Continue to cook, until the egg is desired doneness and the bread is crisp. Remove the "Egg-in-the-Nest" and the toasted bread circle, and place them on a serving plate. Accompany this entree with hash brown potatoes, fresh strawberries with Splenda, and Swiss truffle hot chocolate--or other breakfast accompaniments of your choice. A filling and interesting way to start the day; also great to make for (and with) children!

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Cups Recipe by Tasty

Ingredients

2 Phyllo pastry sheets
1 egg wash
1 tablespoon olive oil
5 eggs, mixed
2 tablespoons roe, or caviar
½ cup milk
1 tablespoon truffle oil
micro herb, to garnish
salt and pepper

Instructions

Preheat the oven to 180° C.
Cut phyllo pastry into medium sized squares. Then brush pastry with egg wash.
Place two pastry sheets into a baking tray, then into the oven for 10 min until golden brown.
Crack 5 eggs into a bowl, add milk, chopped parsley, salt and pepper then whisk. Drizzle olive oil into a pan at low heat. Cook eggs until fluffy and scrambled then drizzle truffle oil and fold in.
Fill the phyllo cups with scrambled eggs, top up with a little roe or caviar and garnish with micro herbs and serve.

Mon, 06 Jul 2026 00:00:00 GMT

Full English Breakfast

Ingredients

2 Fried or Scrambled Eggs
2 Rashes of Bacon
2 Pork Sausage
1/2 slice Grilled Tomato
1/4 cup Mushrooms
1 slice Toast
1/4 cup Baked Beans

Instructions

1. Slice the mushrooms.
2. Cut the tomatoes into half.
3. Empty the tin of beans into a saucepan and simmer.
4. Grill the sausages, bacon and halved tomato.
5. Fry the mushrooms until brown and move into oven to keep warm.
6. Fry or cook scrambled eggs.
7. Make the toast.
8. Serve together on one plate.

Mon, 06 Jul 2026 00:00:00 GMT

Chucks Power Breakfast

Ingredients

1/4 Onion finely chopped
2 tb Cilantro chopped
1 Bagel - toasted
6 Roma tomatoes - peeled; and
1 Jalepeno pepper - seeded and
2 tb olive oil
3 Eggs
; breast
Cream cheese - to taste
1 Boneless; skinless chicken
Salt and pepper
1/4 c Chives - chopped

Instructions

Directions: In a small bowl, scramble eggs, cheese and chives. Cook over medium heat to desired doneness. Pound the chicken breast thin. Heat oil in a pan and saute chicken until done. Combine diced tomatoes, onion, cilantro, jalepeno and salt and pepper to form salsa. Serve all together with toasted bagel.

Mon, 06 Jul 2026 00:00:00 GMT

Banana Oatmeal Pancakes

Ingredients

1 1/2 cups milk
1/3 cup Butter or margarine
1 1/2 cups Quick-cooking oats uncooked
1/3 cup Flour Unsifted
1 1/2 teaspoon Baking Powder
1/2 teaspoon Salt
1 tablespoon Sugar or Splenda
1/4 teaspoon Cinnamon
2 Eggs separated
2 Banana Ripe, peeled and diced

Instructions

In a 1-quart saucepan, heat the milk and butter until the butter melts and small bubbles appear around the edge. Remove from heat and stir in the oatmeal; let stand until cool.
In a bowl, thoroughly stir together the flour, baking powder, salt, sugar and cinnamon.
Whisk the egg yolks into the oatmeal mixture; add the flour mixture and stir until just blended.
Beat the egg whites until stiff; fold along with bananas, into the oatmeal mixture.
On a lightly greased hot griddle, using moderate heat, drop batter by 1/4 cupfuls several inches apart; with a small spatula, spread each pancake until 3 to 4 inches in diameter. Cook until bubbles appear and top is slightly dry, about 3 minutes, turn and brown other side.
Serve with soft butter or margarine and maple syrup or honey.
Makes about 16 pancakes or 4 servings.

Mon, 06 Jul 2026 00:00:00 GMT

Quick Pancakes and Quick Waffles

Ingredients

2 cups Biscuit baking mix
1 cup milk
2 Eggs
2 cups Biscuit baking mix
3/4 cup milk
1/2 cup mixed berries and juice
1 Egg
2 cups Biscuit baking mix
2 tablespoons Veggie oil
1 Egg
1 1/3 cups milk

Instructions

Combine ingredient n a blender, food processor, bowl, or shaker container and beat until smooth. To use: For each pancake, pour a small amount of batter into a hot, greased pan and cook over medium hat until bubbles form on the top. Flip and cook until the pancake is golden brown. Variation: For thinner pancakes, use 1 egg and 1-1/2 cups of milk. BERRY PANCAKES: Combine ingredients and cook as for quick pancakes. Top with butter and syrup. QUICK WAFFLES: Combine all ingredients and beat until smooth. Pour into the center of a hot waffle iron and close the lid. Bake until steaming stops. IDEA For dessert or Belgian waffles, add 2 tb sugar to the recipe and serve the waffles with an ice cream or whipped cream topping.

Mon, 06 Jul 2026 00:00:00 GMT

Ultimate Breakfast Sandwiches

Ingredients

4 slices bacon
4 English muffins, split
4 slices cheddar cheese
4 large eggs
Kosher salt
Freshly ground black pepper
Mayonnaise and ketchup, for serving

Instructions

In a large heavy cast iron or non-stick skillet over medium heat, cook the bacon until browned and crisp, about 8 minutes. Transfer the bacon to paper towels to drain and reserve the fat in the skillet in a small container.
In the same skillet, heat 1 tablespoon of the bacon fat over medium heat. Brown half the English muffins in the skillet, split-side-down, then transfer to a work surface. Repeat with the remaining English muffin halves and 1 more tablespoon of bacon fat.
Preheat the broiler. Place 1 slice of cheese on each muffin bottom and place under the broiler until the cheese is melted, 1 to 2 minutes.
In the same skillet, heat the remaining bacon fat over medium-high heat. Fry the eggs to desired doneness, about 3 minutes for runny yolks, then sprinkle each with a pinch of salt and pepper and divide the eggs between the English muffin bottoms. Top with the bacon slices and dress with mayonnaise and ketchup to taste.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Pudding

Ingredients

1 c Low-fat milk
1 Egg
1 Banana; mashed
1/3 c Oatmeal
1 ts Vanilla

Instructions

Date: 27 Apr 96 22:27:51 EDT From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM Mix together; Set mixture aside to stand for 10 minutes to allow oatmeal to soak up flavor. Stir again and place in a small dish. Prehat oven 325 degrees. Sprinkle with cinnamon. Place dish in another oven-proof dish containing 1 inch of water. Bake 15-20 minutes or until firm. Food Exchange per serving: 1/2 STARCH/BREAD EXCHANGE + 1 MILK EXCHANGE + 1 FRUIT EXCHANGE or 1/2 STARCH/BREAD EXCHANGE 1/2 MILK EXCHANGE + 1/4 MEAT Source: Vegetarian Cooking for Diabetic by Patricia Mozzer Brought to you and yours via Nancy Obrion and her Meal Master MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LISTSERVER MM-RECIPES DIGEST V3 #119 From the MealMaster recipe list. Downloaded from G Internet, G Internet.

Mon, 06 Jul 2026 00:00:00 GMT

Lunch Box Fillers - Tiffin Eggs

Ingredients

7 large eggs
2 tablespoons olive oil
1 onion, chopped
250 g grated carrots
2 tablespoons korma curry paste
200 g granary breadcrumbs
85 g roasted cashews

Instructions

Put 6 of the eggs in a pan of cold water and bring to the boil. Boil for 5 minutes, then cool quickly in cold water. Carefully shell.
While the eggs are cooling, heat the oil, fry the onion for 5 minutes, then add the carrot and cook for 10 minutes more until soft. Stir in the curry paste and fry for a few minutes more. Stir in the bread, then, when the mixture is cool, beat the remaining egg and stir in with seasoning to make a paste.
Divide the mixture into 6 and flatten with your hands (wetting them makes this a bit easier), then use to wrap round each egg - the mixture will seal well as you press it together. Roll in the cashews and chill until ready to cook. The prepared eggs can be kept in the fridge overnight.
Heat oven to 190°C/fan 170°C/gas 5, then bake the eggs for 15-20 minutes Cool for 5 minutes, then carefully cut in half using a very sharp knife.
Serve with a bowl of mango chutney and a salad to make a main meal if desired.

Mon, 06 Jul 2026 00:00:00 GMT

Incredibly Easy Breakfast Bake

Ingredients

24 ounces Bulk Pork Sausage
1 each Medium Bell Pepper chopped
1 each Medium White Onion chopped
3 cups Frozen Hash Brown Potatoes shredded
2 cups Shredded Cheddar Cheese
1 cup Bisquick
2 cups Milk
1/4 teaspoon Black pepper
4 each Eggs

Instructions

1. Heat oven to 400 degrees. Grease rectangular baking dish, 13X9X2. Cook sausage, bell pepper and onion in a 10 inch skillet over medium heat, stirring occasionally, until sausage is no longer pink. Drain.
2. Stir together sausage mixture, potatoes and 1-1/2 cups of the cheese in baking dish.
3. Stir Bisquick, milk, pepper and eggs until blended. Pour into baking dish.
4. Bake uncovered 40-45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted.
5. Cool 5 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Morning oatmeal

Ingredients

1 Cup Rolled oats
2 Cup Water
2 teaspoon Apple cider vinegar
1 Bananas
2 Teaspoon Cinnamon
12 Walnuts
4 tablespoons Agave syrup

Instructions

The night before, place oatmeal , apple cider vinegar and water into the oatmeal cooker. In the morning, turn on oatmeal cooker, adding cut up banana and cinnamon. When cooker has finished, add agave syrup and walnuts and stir. Serve warm.

Mon, 06 Jul 2026 00:00:00 GMT

Overnight Breakfast Casserole

Ingredients

1 lb sausage
6 slices bread, cubed
2 tablespoons butter, melted
1 1/2 cups cheese, shredded (your choice)
5 eggs, beaten
2 cups half-and-half
1 teaspoon salt
1 teaspoon dry mustard

Instructions

Brown sausage and drain excess fat.
Toss bread cubes with melted butter and arrange in greased 9x13" baking pan.
Top evenly with sausage and cheese.
Combine all remaining ingredients and mix well.
Pour over casserole dish and chill overnight.
Bake at 350 for 40 to 50 minutes and serve.

Mon, 06 Jul 2026 00:00:00 GMT

Basic Breakfast Bake

Ingredients

1 lb chopped ham
6 large whole eggs
1 cup cheddar cheese
200 g Greek yogurt, Plain
2 cups pepper, and onion blend

Instructions

Chop up your vegetables.
Cook/brown your protein if needed.
Add all of your ingredients into a large mixing bowl.
Mix everything together thoroughly.
Coat at least a 2 quart baking dish with some non-stick cooking spray.
Pour your mix in.

Mon, 06 Jul 2026 00:00:00 GMT

Tropical Fruity Breakfast

Ingredients

1 cup Strawberries sliced or cut into quarters
1 cup Raspberries whole
1 cup Pineapple cubed
1 cup Kiwi sliced or cut into quarters
1 cup Mango cubed
1 cup Star Fruit sliced
Yoghurt
Muesli
Orange juice

Instructions

1. Cut various fruit up into desirable sizes then combine all fruit in a bowl.
2. Sprinkle with a bit sugar and lemon juice.
3. Serve with chilled yoghurt, muesli and fresh orange juice.
4. Garnish fruit salad with a mint leaf on top or a slice of star fruit.

Mon, 06 Jul 2026 00:00:00 GMT

Basic Breakfast Casserole

Ingredients

10 eggs
1-2 tsp Spike Seasoning
1-2 Tbsp green onions, sliced
1 cup meat of choice, precooked
1 cup lowfat cheese, grated
4 ounce cottage cheese, rinsed
8 ounces vegetables, chopped, sauteed

Instructions

Preheat oven to 375.
Spray 7x11 or 8x8 glass or non-stick metal casserole dish with nonstick spray.
Dice meat.
Grate cheese.
Saute vegetables in small amount of olive oil for 3-5 minutes. Or boil and drain harder vegetables such as broccoli.
Mix eggs, spike seasoning, salt and pepper, and cottage cheese.
Layer meat
veggies
green onions
cheese
Pour eggs over and stir gently with a fork to distribute ingredients evenly.
Bake until eggs are firmly set and top is lightly browned. 20-25 minutes for 7X11 or 8x8 pan.
Can make ahead and keep in fridge. Reheats well.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast muffins

Ingredients

2 cups complete pancake mix
1 cup water
3/4 cup maple syrup
3 kraft singles quartered
Crumbled bacon
6 eggs beaten

Instructions

1. Heat oven to 350
2. Whisk pancake mix, 1/2 cup syrup, and water until blended (Battery should still be lumpy)
3. Spoon into muffin pan cups sprayed with no stick.
4. Top with cheese, bacon, then eggs
5. Bake 20 mins

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Skyr Breakfast Parfait

Ingredients

2 cups vanilla skyr
1/3 cup fresh pineapple, diced very small
1/3 cup fresh blueberries, cut in half
1/3 cup fresh cherries, diced very small
1/3 cup plain granola cereal
honey

Instructions

In a bowl layer ingredients to suit taste.
Drizzle honey over top.

Mon, 06 Jul 2026 00:00:00 GMT

Monster Breakfast Bars

Ingredients

1/2 cup butter melted
2 cups creamy peanut butter
4 Eggs
13/4 cups brown sugar
2 teaspoons vanilla extract
2 teaspoons baking soda
3/4 teaspoon salt
11/2 teaspoons ground cinnamon
31/2 cups old-fashioned rolled oats
1 cup dried apricots snipped
1 cup dried cherries
1 cup cinnamon chips
1 cup flaked coconut
1 cup dried cranberries
1 cup golden raisins

Instructions

- Preheat oven to 350 degrees. Spray a 13x9 inch baking pan with cooking spray, set aside.
- Place all Topping ingredients (melted butter through vanilla extract) into the Vitamix container in the order listed and secure lid.
- Selct Variable 1.
- Swich machine to sTart and slowly increase speed to Variable 5.
- Blend for 20 seconds or until smooth, using tamper if necessary.
- Meanwhile, in large-sized mixing bowl stir together Oat Mixture ingredients (baking soda through rolled oats). Pour Topping mIxture over Oat Mixture; mix well with a sturdy wooden spoon. Mixture is very thick.
- Stir in Fruits; mix well. Pour into prepared pan. Spread to even out top.
- Bake for 20 to 22 minutes or until bars are lightly brown at edges. Pan will be heavy.
- Coole completely; cut into desired bar size.
- Store covered at room temperature.

Mon, 06 Jul 2026 00:00:00 GMT

Good Morning Delight Juice (Carrot, Berries and Apple)

Ingredients

1 large carrot (washed topped and tailed)
1 medium Red Delicious apple (washed and remove stems)
1 pint fresh strawberries (washed)

Instructions

Juice fruit/veggies in the juicer, stir and serve.

Mon, 06 Jul 2026 00:00:00 GMT

Super Easy, Super Delicious Breakfast Crepes

Ingredients

1 1/2 cups whole milk
3 eggs
3 tablespoons sugar
1 teaspoon salt
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 cup flour

Instructions

In a blender, combine milk and eggs, blend until foamy, approx 20 seconds or so. Turn off.
Add sugar and salt, blend for a few seconds turn off.
Add melted butter and vanilla, blend a few seconds turn off.
Add flour, blend until all mixed.
Okay now for cooking them, this is what I did --
I had a small tefal frying pan, (measured 6-1/2 on bottom, 9-1/2 or so across top) I sprayed it with non-stick Butter Flavor cooking spray. Heat it on medium-high heat.
Use a 1/3 cup measuring cup and dump crepe mixture into pan, swirl around real quick to coat bottom of pan.
I used a silicon spatula to lift edges of crepe and to form round if any stray edges -- it will start to bubble, not much, but its safe to flip when you see edges on underside becoming brown. Just flip with plastic spatula.
So once first side cooked, flip and cook about 2 minutes or so, transfer to plate and continue with rest of batter.
*** Each crepe I made, I sprayed pan with butter cooking spray. So when I took crepe out, i sprayed bottom of pan before putting next cup of batter, do each time.
Serve with powdered sugar, jam, fruits any filling of your choice!
*** For chocolate crepes, add two tablespoons of chocolate syrup to blender when adding in vanilla.
*** For saltier crepes to make with meat or veggies, omit sugar and vanilla.

Mon, 06 Jul 2026 00:00:00 GMT

Apple Breakfast Bars

Ingredients

1 1/2 cups quick-cooking rolled oats
1/4 cup whole wheat flour
2/3 cup dates, chopped
1/2 cup walnuts, chopped
1/2 teaspoon sea salt
1/4 cup orange juice
1 1/2 cups raw apples, shredded

Instructions

Combine all ingredients. Let stand 10 minutes. Press mixture into 8" x 8" baking dish. Bake at 375 until lightly browned, about 25 minutes. Loosen with spatula, and cut into bars while warm. Serve hot for breakfast or snack **Freezes Well**.

Mon, 06 Jul 2026 00:00:00 GMT

Morning Glory Fruit Shake

Ingredients

2 c pineapple Chopped
1 ts Honey
2 c bananas Sliced
2 c strawberries Sliced
2 c papayas Chopped
1 c apples Chopped peeled
1/2 c Ice cubes

Instructions

In a blender container, combine the bananas, strawberries, pineapples or papayas, apples, ice cubes and honey. Puree on high speed until smooth. Serve immediately. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Mon, 06 Jul 2026 00:00:00 GMT

Sunrise Breakfast Casserole

Ingredients

2 package Johnsville breakfast sausage links According to package
30 ounces Ore-Ida has browns - thawed
9 Eggs
3 cups Milk
1 teaspoon Salt
1/2 teaspoon Pepper
2 cups Cheddar cheese Shredded
1/2 cup Red bell pepper Chopped
1/3 cup Green onion Sliced
1 1/2 teaspoon Ground mustard

Instructions

Cook sausage according to package directions. Cool slightly; cut into 1/2 inch pieces. In a large bowl combine eggs, milk, mustard, salt and pepper. Stir in hash browns, cheese, peppers, onions and sausage. Transfer to greased 13x9 inch baking dish. Sprinkle with additional cheese if desired. Bake at 350 degrees for 50-55 minutes or until set. Serve with salsa if desired.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Wrap

Ingredients

1 Small wrap
1 Egg
1/4 cup Spinach
1/8 cup Mushrooms
2 teaspoons Flaxseeds
Salt to taste

Instructions

Chop spinach and mushrooms
Mix vegetables in with egg adding salt to taste
Cook mixture on medium to low heat in a pan on stove, stirring regularly
Once curds have formed and mixture is cooked to prefered consistancy
pour cooked mixture onto the wrap and fold it up

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Breakfast Stacks

Ingredients

1 cup Egg Substitute your favorite brand
1/4 cup Salsa chunky style, as hot as you like
1/2 cup Broccoli stems julienned
1/4 cup Carrots shredded
1 medium English Muffin (multigrain) split and toasted
1/4 cup Chili sauce as hot as you like

Instructions

Mix egg whites and chunky salsa and pour into egg poacher cups. Place broccoli and carrots in each cup allowing it to sink in partially. Reserve a few shreds for garnish. Start the eggs poaching.
Butter the muffin halves if you wish and place it in a small plate. Stack two poached eggs on top and drizzle with chili sauce.
Garnish with a few veggie shreds and serve.
Each (2 egg, 1/2 muffin) serving contains an estimated:
Cals: 208, FatCals: 44, TotFat: 5g
SatFat: 1g, PolyFat: 2g, MonoFat: 2g
Chol: 1mg, Na: 673mg, K: 513mg
TotCarbs: 21g, Fiber: 3g, Sugars: 3g
NetCarbs: 18g, Protein: 18g
ALTERNATIVES:
Use whole eggs, Toast multigrain bread, add a slice of bacon, ham, or sausage. Melt a slice of cheese over each egg. You could change the bread to a couple of small pancakes. This is YOUR breakfast so stack up what YOU like.
For a taller stack try cutting both ends out of a soup can. Place it on the plate and layer the ingredients into the can. Pull the can off and garnish.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast in a Glass

Ingredients

1/3 c Orange juice
1 tb Honey
1 c Crushed ice
2 ts Wheat germ
1 Bananas
1 Carton Yogurt (any flavor)

Instructions

Slice banana into blender, add remaining ingredients and blend at high speed for 1 minute. from Nell Grothe, published in the Honey Cookbook, Concho Valley Beekeepers Association, no ISBN typed and posted by teri Chesser 3/96 From: Teri Chesser Date: 03-29-96 Cooking Posted to MM-Recipes Digest V4 #4 by "Rfm" on Jan 30, 99

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Pizza

Ingredients

1 Waffles
1 Strawberry Jam
1 Vanilla Yogurt
1 Sliced Berries

Instructions

Make it just like a pizza (waffle as the dough, jam as the sauce, yogurt as the cheese...)

Mon, 06 Jul 2026 00:00:00 GMT

Overnight Breakfast Casserole

Ingredients

16 slices Bread crusts removed and cubed
1 cup Diced ham
1 cup Swiss shredded
1 cup Cheddar cheese shredded
6 Eggs
2 cups Milk
1/2 teaspoon Onion powder
1 teaspoon Salt
1 teaspoon Dry mustard

Instructions

Place bread cubes in bottom of a greased 9x13-inch pan. Layer ham and cheese. Mix remaining ingredients and pour over casserole. Refrigerate overnight. In the morning, bake in a 300? oven for 25 minutes and then at 350? for 35 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast- Blueberry Oatmeal Muffins

Ingredients

1 2/3 cups Oatmeal quick cooking
2/3 cup Flour
1/2 cup Whole wheat flour
3/4 cup Brown sugar light
2 teaspoon Cinnamon
1 teaspoon Baking powder
1 teaspoon Baking soda
3/4 teaspoon Salt
1 1/2 cups Fat free buttermilk
1/4 cup Vegetable oil
2 teaspoon Lemon zest
2 Egg
2 cups Blueberries frozen
2 tablespoon Flour
2 tablespoon Sugar

Instructions

Preheat oven to 400?.
Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl.
Lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats in bowl; stir well with a whisk. Make a well in center of mixture.
Combine buttermilk, oil, rind, and eggs in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist.
Toss berries with 2 tablespoons flour, and gently fold them into the batter.
Spoon batter into 16 muffin cups coated with cooking spray; sprinkle batter with 2 tablespoons granulated sugar. Bake at 400? for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve warm or at room temperature.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast- Blueberry Oatmeal Muffins

Ingredients

1 2/3 cups Oatmeal quick cooking
2/3 cup Flour
1/2 cup Whole wheat flour
3/4 cup Brown sugar light
2 teaspoon Cinnamon
1 teaspoon Baking Powder
1 teaspoon Baking soda
3/4 teaspoon Salt
1 1/2 cups Fat free buttermilk
1/4 cup Vegetable Oil
2 teaspoon Lemon zest
2 Egg
2 cups Blueberries frozen
2 tablespoon Flour
2 tablespoon Sugar

Instructions

Preheat oven to 400?.
Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl.
Lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats in bowl; stir well with a whisk. Make a well in center of mixture.
Combine buttermilk, oil, rind, and eggs in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist.
Toss berries with 2 tablespoons flour, and gently fold them into the batter.
Spoon batter into 16 muffin cups coated with cooking spray; sprinkle batter with 2 tablespoons granulated sugar. Bake at 400? for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve warm or at room temperature.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole Recipe

Ingredients

1 pound breakfast sausage your choice ( i like sage for this one)
3 cups shredde potatoes drained ( the kind you find in a bag will work)
1/4 Cup butter melted
16 ounces cottage cheese
12 ounces sheddar cheese shredded
6 jumbo eggs

Instructions

Preheat oven to 375 F. Butter a 9X13- inch casserole dish.
Brown sausage over mediun high heat; drien, crumble, and set aside.
Mix potatoes with melted butter until evenly coated. Layer potatoes in casserole dish and lightly press into bottom and sides to form a crust.
Mix sausage, cottage cheese, cheddar cheese, and eggs in a bowl; pour over potatoe mixture.
Bake for 1 hour; let cool for 5 minutes.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Burrito

Ingredients

50 ml Milk
1 Egg
Pinch Ground cumin
50 grams Quark Cheese
25 grams Black beans
1/2 Red pepper
1 tablespoon Fresh Coriander Chopped
1 tablespoon Salsa

Instructions

Whisk Egg, Milk, Cumin and cook in pan
When almost cooked through add pepper beans and cheese
Fold omelette over and leave to cook through
Serve with coriander and salsa

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole2

Ingredients

2/3 c Green pepper chopped
1 ts Garlic minced
1/3 c Light cream
1/2 ts Salt
1 ds Pepper
8 oz Cream cheese
5 Eggs
1 1/2 c bread Soft cubes
1 c Cheddar cheese shredded
2 tb Vegetable oil
1 c zucchini Unpared, chopped
2/3 c Onion chopped
1 c fresh mushrooms Sliced

Instructions

Saute mushrooms, onion, green, pepper, zucchini and garlic in oil until crisp tender. Beat eggs w/cream, salt & pepper; add mushroom mixture and cheddar cheese; stir thoroughly but lightly so cream cheese cubes are intact. Pour into well-greased 9-inch pie plate. Bake 350 degrees - 45 minutes or until set in center & browned. Cool 5 - 10 minutes before cutting into wedges. Note: Chop vegetables to 1/4 - 1/2 inch pieces. Recipe by: Pauline Jensen Posted to MasterCook Digest V1 #409 by Suzy Wert on Januy,, ary 19, 1998

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Pops

Ingredients

2 c. plain yogurt
1/2 c. whole milk
1 tbsp. honey
1/2 tsp. pure vanilla extract
1/2 c. strawberry jam
1/2 c. blueberry jam
1/2 c. chopped strawberries
1/2 c. blueberries
2 c. Honey Nut Cheerios

Instructions

In a medium bowl, stir together yogurt, milk, honey and vanilla until fully combined.
Fill pop molds, alternating yogurt mixture with jam, fresh fruit and cereal, about 1/4 cup of each at a time.
Freeze for 6 hours or up to overnight.
Remove pops from freezer and let sit at room temperature for 5 minutes. Remove from molds and serve.

Mon, 06 Jul 2026 00:00:00 GMT

Sunny Side Up Eggs

Ingredients

1 tbsp. extra-virgin olive oil
1 large egg
Kosher salt
Freshly ground black pepper

Instructions

In a small nonstick over medium-low heat, heat oil until shimmering. Crack egg into pan. Cook 3 to 4 minutes, or until white is opaque and the edges are just beginning to brown. Remove from pan and season with salt and pepper.
Serve with your favorite breakfast sides.

Mon, 06 Jul 2026 00:00:00 GMT

Homemade Egg Mcmuffins

Ingredients

2 English muffins
2 slices lean back bacon
2 eggs

Instructions

Split and toast the muffins.
Dry fry the eggs and bacon in a non-stick pan.
Place between the muffins and serve with salt and pepper.

Mon, 06 Jul 2026 00:00:00 GMT

Best Breakfast Juice

Ingredients

1 medium Pineapple Cored and peeled
4 medium Oranges Peeled
2 medium Grapefruit Peeled
2 medium Mangos Peeled and cored
1 pint Strawberries Hulled

Instructions

Prepare all fruit by peeling and coring, then add to juicer and juice. You will need to have a pitcher nearby since it makes more then the max.

Mon, 06 Jul 2026 00:00:00 GMT

Lite Oatmeal Raisin Breakfast Bars

Ingredients

3/4 cup brown sugar substitute
1/2 cup sugar substitute
1/4 cup light butter or 1/4 cup margarine
3/4 cup unsweetened applesauce
1 eggs or 2 egg whites
3 tablespoons skim milk
2 teaspoons vanilla
1 1/2 cups flour (I use whole wheat flour)
1 teaspoon baking soda
1 teaspoon cinnamon
3 cups uncooked quick oats
1 -2 cup raisins
1 -2 cup shredded, chopped carrots or 1 -2 cup shredded, chopped apple

Instructions

Heat oven to 350 degrees.
Beat sugars and margarine together.
Add applesauce, egg, milk and vanilla.
Add combined flour, baking soda and cinnamon to wet ingredients.
Mix well.
Stir in oats, raisins, and apples/carrots.
Spread into ungreased 9x13" pan.
Bake 25-30 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Denver Breakfast Bake

Ingredients

2 ts Butter
1/2 c Cooked Ham; Chopped
1 Tomato; Chopped
1/8 ts Salt
2 tb Green Onion; Chopped
1/4 c Whole Milk
1/3 c Mild Cheddar; Shredded
5 Eggs
2 tb Green Bell Pepper; Chopped
1/8 ts Pepper
Toast
1/4 c Mayonnaise

Instructions

From: Joel Ehrlich Date: Mon, 29 Jul 1996 09:32:58 -0800 Cooking times are based on quantities for 4 servings and the use of a standard (500-625 watt) microwave oven, adjust as required. Combine the butter, green onion and bell pepper in a (1/ Quart) microwave safe casserole. Microwave on MEDIUM HIGH until vegetables are tender (1/ minutes). Add the eggs, milk, mayonnaise, salt and pepper. Beat well with a fork or wire whisk. Stir in the ham and tomato. Cover. Microwave on MEDIUM HIGH until the eggs are just set (6-8 minutes), stirring every minute. Sprinkle with cheese. Cover. Let stand for 2 minutes. Serve hot over toast. EAT-L Digest 29 July 96 From the EAT-L recipe list. Downloaded from G Internet, G Internet.

Mon, 06 Jul 2026 00:00:00 GMT

Overnight oats with apricots & yogurt

Ingredients

200g oats
50g chia seeds
1 tbsp vanilla extract
550ml almond milk, or cow’s milk (if non-vegan)
1 tsp rapeseed oil
320g pack fresh apricots, stoned and quartered
400g pot fortified oat or plain bio yogurt
4 tsp sunflower seeds

Instructions

Mix the oats and chia in a bowl with the vanilla and almond milk. Cover and chill overnight.
Heat the oil in a small non-stick pan. Add the apricots in a single layer, then cover the pan and cook over a low heat for 5 mins, until softened. Stir well and cook a few minutes more if needed – they will cook a little more in the residual heat as they cool. Cover and keep chilled until needed.
The next day, stir the yogurt into the oats and spoon into tumblers, small jars or small bowls. Top with the cooked apricots and sunflower seeds. Will keep covered and chilled for up to four days.

Mon, 06 Jul 2026 00:00:00 GMT

Fresh Garden Breakfast Salad

Ingredients

2 poached eggs
2 cups arugula
2 cups Mixed greens
1 cup Zucchini 1" chopped
1 cup sweet potatoe 1" chopped
1 cup Red bell pepper 1" chopped
1/4 cup olive oil
1/4 cup Fresh lemon juice
1/4 cup Basil finely chopped
2 teaspoons Dijon mustard
1 Garlic clove

Instructions

For the Salad:
1. chopped vegetables
2. place sweet potatoes on a baking sheet, sprinkle with olive oil, cumin, salt, and pepper. Bake until soft at 350
3. While sweet potatoes are baking, sauté zucchini and bell peppers with olive oil, cumin, salt, and pepper
4. When sweet potatoes are almost done add to sauted veggies
5. Poach two eggs while waiting
6. Put arugula and mixed greens in a bowl, add vegetables and mix in dressing
7. top with a poached egg and salt and pepper
Dressing:
Wisk together olive oil, freshly squeezed lemon juice, basil, dijon mustard, and finely chopped garlic clove.

Mon, 06 Jul 2026 00:00:00 GMT

Easy Crockpot Breakfast Pie

Ingredients

8 Eggs whisked
1 sweet potato shredded
1 lb pork sausage broken up
1 yellow onion diced
1 tbsp garlic powder
2 tsp dried basil
salt and pepper to taste

Instructions

I greased my crockpot with a bit of coconut oil to make sure none of the egg stuck to it.
Shred your sweet potato. I used the shredding attachment on my food processor to make it super quick, but you could use a grater as well.
Add all ingredients to your crockpot and use a spoon to mix well.
Set it and forget it!! I stole that tagline. I’m gonna get sued. Eeeek.
Place on low for 6-8 hours. I cooked it for more than 7 to make sure the pork sausage was completely cooked through.
Slice it like a pie. Because I said so.

Mon, 06 Jul 2026 00:00:00 GMT

Crock Pot - Wakeup Casserole

Ingredients

cooking spray
10 Hash Browns patties, or loose
12 ounce Cooked ham or ground sausage
3 cups Cheddar cheese shredded
1 dozen Eggs
1 cup 2% Milk
1 teaspoon salt
1 teaspoon Black pepper

Instructions

Coat inside of slow cooker with cooking spray and head on low.
Arrange half hash browns on bottom of slow cooker. Tip with ham/sausage and 1 cup cheese
Repeat with remaining ingredients.
In bowl, wisk eggs, milk, salt and pepper
Pour eggs on top of slow cooker, cover. Cook for 6 hours
Top with 1 cup cheese and cook for 30 more minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Hearty Breakfast Casserole

Ingredients

3 medium Baking potatoes
6-8 slices Bacon
1/4 cup Onion Minced
1 Cup Swiss Cheese Grated
1/2 cup Cottage cheese
5 Eggs Beaten
1/2 Tsp Salt

Instructions

Cook potatoes in boiling waters until tender. Dice and peel if desired. Fry bacon, drain and reserve drippings. Lightly brown potatoes and onion in bacon drippings. Remove and combine with bacon, cheeses, eggs and salt. Bakr mixture in shallow buttered baking dish at 350 F for 30-40 minutes or until set in middle.

Mon, 06 Jul 2026 00:00:00 GMT

Olive Oil-Fried Eggs

Ingredients

Light olive oil
eggs
Kosher salt to taste

Instructions

Pour olive oil to depth of 1/3 inch into a small nonstick skillet (about 1 cup oil for a 6-inch skillet). Heat oil over medium-high just until it begins to smoke. Reduce heat to medium. Break 1 egg into a ramekin or small bowl. Holding dish as close to surface as possible, carefully slip egg into oil. (Oil may splatter.) Spoon oil over egg for about 30 seconds or until white is cooked and crispy on edges. Remove egg from oil using a slotted spoon, dabbing with paper towels to absorb oil; transfer egg to a plate. Sprinkle with kosher salt to taste. Repeat with desired number of eggs.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Pudding

Ingredients

1 cup Slivered almonds Toasted
1 cup Pearl barley
3 quarts Water
2 cups Dried apricots chopped
1 1/2 cups Raisins
1/4 cup Honey
1/2 cup Sugar
1/4 teaspoon Salt
3/4 teaspoon Cinnamon
Apricot halves Topping
Maraschino cherries Topping
Cool Whip Topping

Instructions

Toast slivered almonds in a 350 ° oven for about 8 minutes. Set aside.
In a large pan, combine barley and 2 quarts of the water. Cook uncovered over medium-low heat for about 45 minutes. Stir occasionally.
Add chopped apricots, raisins, and the remaining 1 quart of water. Continue cooking uncovered for about 30 minutes. Stir often until the pudding is very thick.
Add honey, sugar, salt, and cinnamon. Cook while stirring for another 5 to 10 minutes or until the sugar is dissolved.
Serve warm or chill for up to a week.

Mon, 06 Jul 2026 00:00:00 GMT

Everything Breakfast Bar

Ingredients

4 cups oatmeal
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon cinnamon
2 eggs, beaten
1 cup pumpkin
1 cup milk
1 tablespoon maple syrup
1 cup Splenda sugar substitute
1/2 cup brown sugar, packed
1 tablespoon vanilla
1 cup raisins

Instructions

Preheat oven to 325°F.
In large bowl combine oatmeal, baking powder, salt and cinnamon.
Mix in remaining ingredients.
Spread in greased 9x13 pan.
Bake for 40 minutes.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Winter Wake-Up Muffins

Ingredients

1 cup sugar
1/2 cup butter
2 eggs
1 cup sour cream
1/2 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon cardamom, or nutmeg
1/2 cup chopped nuts
1/2 cup vegetable or fruit grated zucchini or carrot, snipped dates, dried prunes or dried apples; coarsely chopped banana, apple or fr

Instructions

Grease twelve 2-1/2-inch muffin cups or line the muffin cups with paper bake cups; set aside. In a bowl, beat sugar and butter with electric mixer until well combined. Beat in eggs, sour cream, and vanilla. In another bowl, combine flour, baking powder, salt, baking soda, cinnamon, nuts, and vegetable or fruit. Stir into butter mixture until just moistened (batter should be lumpy). Spoon into prepared muffin cups, filling each 2/3 full. Bake in a 400 degree F oven 20 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Remove; serve warm.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast In A Slow Cooker

Ingredients

1 pound hash brown potatoes frozen
1/2 Onion chopped
1/2 Green bell pepper chopped
1/2 pound ground sausage or cubed ham
1 cup Cheddar cheese shredded
6 Eggs
1 cup milk
Salt and Pepper to taste

Instructions

Cook sausage until no longer pink. Spray inside of slow cooker with cooking
spray. Place 1/2 of the hashbrowns in bottom, layer 1/2 of each bell
pepper, onion, crumbled sausage, and cheese. Repeat the layering process.
In a bowl, add eggs, milk and salt and pepper; mix well. Pour over
ingredients in crockpot. Cover and cook on low for 8 to 10 hours. (Be sure
and check this after 4 hours if using a new crockpot).

Mon, 06 Jul 2026 00:00:00 GMT

Pastry Egg Breakfast

Ingredients

1/4 c Heavy cream
1 c Havarti cheese Grated
1 green pepper Finely diced
2 green onions Minced
8 Eggs
8 sl bacon Diced
8 Vol-au-vent shells

Instructions

Preheat oven to 400. Bake shells for 15 minutes. Mix eggs with cream. Fry bacon, add peppers & saute until tender. Pour off half the fat. Add eggs & green onions; sir until cooked. Remove from heat. Stir in cheese. Fill shells with egg mixture. Serve at once. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Mon, 06 Jul 2026 00:00:00 GMT

Good Night Waffles

Ingredients

0.5 cup water luke warm (105ºF)
1 grranulated sugar
2.25 active dry yeast 1 packet
2 cups whole milk warm (105ºF)
0.25 cup olive oil or unsalted butter 1/2 cup if butter
1 teaspoon salt
1.5 cups all-purpose flour
0.5 cup whole wheat flour
2 large Eggs
2 teaspoons Vanilla extract
0.25 teaspoons baking powder
1/8 cup Blueberries optional
1/8 cup nuts Chopped, optional
Coconuts shaved, optional

Instructions

1. The night before (10 Minutes):
In in a bowl, I prefer a 2 cup measuring cup combine water, sugar and yeast. In mixing bowl mix milk, oil or butter, salt and flour. Once the yeast has doubled in size add it to the mixing bowl and mix thoroughly. Then let it sit overnight or for about 8 hours.
2. In the morning (10 minutes):
Plug in the waffle iron (flip one preferably)
Beat eggs well in a separate bowl then add the eggs, vanilla extract and backing powder to the the batter.
Grease waffle iron then add about 1/2 cup of batter to the iron or until the bottom is filled. It is a very water batter, that is OK. Add blueberries, chopped nuts, shaved coconuts, chocolate chips... (I prefer the first three)
3. Add whip cream and maple syrup and enjoy.

Mon, 06 Jul 2026 00:00:00 GMT

Dr.Oz Breakfast Sandwich

Ingredients

1 Whole wheat English Muffins
1 Egg
1/2 Plum tomatoes
1/4 Avocado
1 slice Low fat Swiss cheese
1 tablespoon Olive oil

Instructions

Cook egg.
Toast English muffin.
Slice tomato and avocado.
Put cooked egg on toasted English muffin.
Add sliced tomato and avocado.
Add slice of Swiss cheese.
Add olive oil.
Optional: dip in ketchup

Mon, 06 Jul 2026 00:00:00 GMT

The classic egg mcmuffin breakfast

Ingredients

1 English muffin Cut in half
2 Mixed Eggs
2 Pieces Bacon Brake In half
I slice Cheese Cheddar

Instructions

Juts put every thing together like on a sandwich

Mon, 06 Jul 2026 00:00:00 GMT

Impossible Easy Breakfast Bake

Ingredients

2 pkgs (12 oz) pork sausage
1 c chopped green pepper
1/2 chopped onion
3 c frozen hash brown potatoes
2 c shredded cheddar cheese
1 c Bisquick mix
2 c milk
1/4 tsp pepper
4 eggs

Instructions

Heat oven to 400. Grease 13x9 pan.
Cook sausage, pepper & onion in skillet, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture potatoes & 1-1/2 c of the cheese in baking dish.
Stir Bisquick mix, milk, pepper & eggs until blended. Pour into baking dish.
Bake uncovered 40-45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1-2 minutes longer or just until cheese is melted. Cool 5 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Peameal Bacon Breakfast Sandwich with Maple Caramelized Onions and a Fried Egg

Ingredients

2 slices peameal bacon or Canadian bacon or strips of bacon
1 egg
1 tablespoon grainy mustard
1 teaspoon maple syrup
2 slices bread, lightly toasted
2 tablespoons maple caramelized onions

Instructions

Fry the peameal bacon until cooked and set aside.
Fry the egg in the pan.
Mix the mustard and maple syrup.
Assemble sandwich and enjoy.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

12 Eggs
1 c. Milk
1 lb. Ground Sausage cooked
16 oz. Frozen Hash Brown
1 c. Shredded Cheddar
1 t. Salt
1 t. Pepper
Veggies

Instructions

350 / 45-60 MINS
Beat eggs and milk.
Combine all ingredients.
Bake.

Mon, 06 Jul 2026 00:00:00 GMT

Orange Breakfast Shake

Ingredients

1 Ripe banana
1/4 c Orange juice concentrate
1 c Low fat milk
2 ts Big Chief granulated sugar

Instructions

These recipes are from http://www.monitorsugar.com Monitor Sugar Company Recipes: In a blender, combine all ingredients and blend until smooth. Makes 2 cups. Nutrient content per 1 cup serving Percentage of calories 176 calories 37 grams carbohydrate 80% 5 grams protein 12% 2 grams fat 8% 5 milligrams cholesterol 63 milligrams sodium 2 grams dietary fiber 21% of RDA for calcium and 122% of RDA for vitamin C Posted to KitMailbox Digest by Cairn Rodrigues on May 21, 1998

Mon, 06 Jul 2026 00:00:00 GMT

The BEST Vegetarian Breakfast Sandwich

Ingredients

2 slices multigrain bread (toasted)
1 tablespoon mayonnaise
1/2 teaspoon Sriracha hot sauce
1/2 tablespoon butter (olive oil can also be used)
1 egg
1/2 cup avocado ((about 1/2 of a small avocado))
1 teaspoon fresh cilantro (chopped)
1 teaspoon red onion (finely diced)
1/2 teaspoon lime juice (from a small wedge)
kosher salt (to taste)
black pepper (to taste)

Instructions

In a small bowl, mix the mayonnaise (1 tablespoon) and Sriracha (1/2 teaspoon) together. Set aside.
Melt the butter (1/2 tablespoon) in a nonstick skillet over medium-high heat. Crack the egg carefully into the pan so the yolk doesn't break (see notes). Turn the heat to medium-low and cover the skillet, cooking the egg for about 2 minutes, or until whites are set and yolk is done to the desired consistency.
Meanwhile, spread the Sriracha mayo mixture on the two slices of toasted bread.
Using a spoon, scoop the avocado from the peel and add to one slice of bread. Use a fork to mash the avocado evenly onto the bread.
Squeeze the lime juice (from 1 wedge) on top of the avocado and top with kosher salt to taste.
Place the egg on top of the avocado.
Sprinkle the cilantro (1 teaspoon) and red onion (1 teaspoon) on top of the egg. Season to taste with salt and pepper.
Place the other piece of bread on top of the assembled sandwich.
Eat! With a napkin- it gets messy.

Mon, 06 Jul 2026 00:00:00 GMT

Power Breakfast

Ingredients

2 tablespoons hemp seeds
1 tablespoon chia seeds
1 tablespoon dried coconut optional
1/2 cup greek yogurt
1/2 frozen banana optional
1 cup frozen blueberries
1 cup unsweetened almond milk
2 tablespoons Warrior Food protein powder or similar whey protein

Instructions

Mix all of the above ingredients in blender.

Mon, 06 Jul 2026 00:00:00 GMT

Open-Faced Egg Mcmuffin

Ingredients

2 large eggs
1 slice American cheese
2 slices deli ham (if it's circle-shaped, all the better!)
1 English muffin (I use Thomas Light Multi-grain)

Instructions

Split the english muffin with a fork, and toast it. When it's toasted, set open-faced on a plate, and put one slice of deli ham on each English muffin side.
Heat a small nonstick pan on medium-high heat, and break both eggs into it, being careful not to break the yolk.
When the white is firm enough, "separate" the egg whites from each other (because they've probably cooked their whites together) with a silicone spatula, and flip each egg over. Try to make them about the size of the english muffin, if you can.
While the eggs are cooking, divide your slice of cheese in half, and arrange half a piece on each piece of ham. You might need to arrange it more to make it fit (the egg will melt the cheese).
When the egg yolks are done to your liking, take the eggs and put one on each side.
Tip: I eat these by holding the English muffin with my hand shaped like a "C" around the base and sometimes I have to hold the egg on when I bite into it with my index finger, so I recommend cooking the yolks all the way, unless you want juicy yolk all over the place!

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Shortcakes

Ingredients

2 cups all-purpose flour, plus more for surface
1/2 c. granulated sugar
2 1/2 tsp. baking powder
1/2 tsp. kosher salt
6 tbsp. cold unsalted butter, cut into small pieces
3/4 c. heavy cream, plus more if necessary
1 egg, lightly beaten
Turbinado sugar, for sprinkling

Instructions

Heat oven to 400°F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, sugar, baking powder and salt. Add butter and, using fingers, rub butter into flour to create coarse crumbs. Stir in cream until just combined and dough holds together when squeezed (add additional cream, 1 tablespoon at a time, if dough seems dry).
On a lightly floured surface, gently knead dough until it comes together, then shape into ¾-inch-thick disk. Cut into 8 wedges and place on prepared baking sheet.
Brush tops with egg, sprinkle with turbinado sugar and bake until edges are golden brown, 16 to 18 minutes. Transfer to wire rack and let cool.

Mon, 06 Jul 2026 00:00:00 GMT

Best Student Breakfast

Ingredients

100 grams Ham
100 grams Carbonade
2 pieces Tomato
1 piece Zucchini
1 piece Bulgarian pepper
100 grams Cheese
2 glass Water
1 glass Pasta

Instructions

1) Chop tomatoes, peppers, zucchini
2) Take 2 slices of ham and 3 carbonades
3) Cut into cubes
4) We will cook in a beautiful and stylish 3-liter Zepter saucepan
5) Put vegetables and meat on the bottom, cover and set over medium heat.
The technology of cooking healthy food according to Zepter rules excludes the use of oil and fats, salt.
Products under the lid in a closed cycle are heated no higher than 90 degrees - they are stewed, in fact, in their own juice.
Vitamins, trace elements, mineral salts are completely preserved.
6) When the arrow on the thermocontroller reaches the middle of the green scale, the required temperature has been reached inside the pan.
7) We put the pasta, mix. Fill everything with hot water (not boiling water), mix. Turn off the fire. The food is prepared further on our own - we continue our morning chores and preparations for work-to-school-kindergarten.
8) Sprinkle with grated cheese a couple of minutes before serving. We close the lid.

Mon, 06 Jul 2026 00:00:00 GMT

Fat-free Homemade Egg Substitute

Ingredients

3 egg whites
2 tablespoons instant nonfat dry milk powder
1 teaspoon water
2 -3 drops yellow food coloring, optional

Instructions

In a small bowl, combine all ingredients; mix well.
Use as a substitute for eggs.

Mon, 06 Jul 2026 00:00:00 GMT

Southwest Baked Egg Breakfast Cups

Ingredients

2 cups refrigerated hash browns, uncooked
8 whole eggs, large
1/2 cup California cottage cheese
1/2 teaspoon baking powder
1/4 cup diced bell pepper
2 tablespoons salsa, chunky
2 ounces green chiles, diced
salt and pepper to season
1/2 cup black beans
1/2 cup California Mexican cheese blend
1 teaspoon Smoked Paprika
2 tablespoons fresh Cilantro, chopped
1/2 cup California Queso Blanco cheese, shredded

Instructions

Preheat oven to 375. Coat a 12 cup muffin tin with cooking spray
Fill each muffin tin with approximately 1/8 cup of potatoes, season with salt and pepper.
Bake 15-20 minutes or until they start to turn golden brown on top.
While potatoes are baking, whisk eggs in a medium bowl and combine with cottage cheese, baking powder, bell peppers, salsa, green chiles and salt and pepper to taste.
Remove potatoes from oven, fill each cup with about 1 tablespoon of black beans and California Mexican cheese blend, then evenly divide egg mixture into each cup.
Top each egg cup with a sprinkle of cilantro and paprika and a pinch of shredded white queso Blanco cheese.
Return to the oven and bake an additional 25 minutes or until they puff up nicely and are just barely set on top (do not overcook or they will be spongy)
Enjoy warm, or let cups cool completely to room temperature and store leftovers in the fridge in an airtight container. To reheat, wrap the egg cup in a paper towel and reheat in the microwave for about 30-45 seconds. Be careful not to microwave too long or they will get tough.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Bars

Ingredients

1 can condensed milk
1 cup rolled oats (not instant)
1/4 cup shredded coconut
1/3 cup dried cranberries
1/2 cup mixed seeds (pumpkin, sunflower, sesame)
1/2 cup natural unsalted peanuts

Instructions

1. Preheat the oven to 250°F, and oil a 9 x 13 inch baking tin, or use a throwaway foil one.
2. Warm the condensed milk in a large pan.
3. Meanwhile, mix together all the other ingredients and then add the warmed condensed milk, using a rubber or wooden spatula to fold and distribute.
4. Spread the mixture into the tin and press down with the spatula or, better still, your hands (wearing disposable vinyl gloves to stop you sticking), to even the surface.
5. Bake for 1 hour, then remove from the oven and, after about 15 minutes, cut into four across, and four down to make 16 chunky bars. Let cool completely.

Mon, 06 Jul 2026 00:00:00 GMT

English Muffin Breakfast Panini

Ingredients

2 egg whites, Lightly Beaten
2 English muffins
2 slices reduced-fat cheddar cheese
2 turkey sausage patties

Instructions

Preheat Panini Press.
Cook eggs as for an omelet.
Place one side of english muffin cut side up on work surface.
Top each with 1 slice cheese, cooked egg whites, then turkey sausage.
Top with other half of english muffin and place on panini press.
Close and bake for 3-4 minutes.
Let rest of 2-3 minutes and enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Blend

Ingredients

1 cup Ground Flaxseed ground
1/2 cup Pumpkin Seeds ground
1/2 cup Sunflower Seeds ground
1/2 cup dried coconut flakes dessicated

Instructions

Grind flax seed by it self.
Sunflower seeds and pumpkin seeds can be ground together.
Add coconut at end.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Bake (crockpot recipe)

Ingredients

3-4 cups crusty bread diced (3/4-1inch)
1/2 pound Bacon cut into 1/2 inch dice
2 cups Mushroom sliced
8 Eggs
1/2 cup milk
3/4 cup roasted red peppers drained and chopped
1 cup shredded cheese (cheddar or monterey jack)
Salt & pepper to taste
2 cups fresh spinach torn

Instructions

1. Coat Crock-Pot with nonstick cooking spray. Add Bread.
2. Heat skillet on medium heat until hot. Cook bacon until crispy. Remove and discard all but 1 tablespoon of drippings. Add mushrooms and spinach to skillet and toss to coat. Cook 1-2 min or until spinach wilts.
3. Beat eggs and milk in medium bowl. Stir in red peppers, cheese, salt and black pepper. Pour into crockpot.
4. Cover; cook on low 3-3-1/2 hours or on high 2-2-1/2 hours, until eggs are firm but still moist. Adjust seasonings, if desired.

Mon, 06 Jul 2026 00:00:00 GMT

5 Minute Breakfast Sammich

Ingredients

2 slices bread
1 egg
1 cheese
1 deli meat
Mayonnaise
Salt

Instructions

just put all items on bread

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Fruit Crisp

Ingredients

1 c Granola
1 c Flour
1/2 ts Vanilla extract
1/2 c Brown sugar
1/4 c Coconut
1 c Unsalted butter
1/2 c Toasted hazelnuts or pecans

Instructions

MMMMM--------------------------FILLING------------------------------- 2 pt Raspberries or blackberries 2 pt Strawberries; hulled and ; quartered 1 c Sugar 1 pn Cinnamon 1/2 ts Allspice; nutmeg 1/2 ts VanillaMMMMM--------------------------GARNISH------------------------------- 2 c Vanilla yogurt Fresh mint For the topping, place flour, granola, nuts, coconut, vanilla, and brown sugar and mix well. Add the butter and with your finger tips mix until the mixture resembles a course dough. Set the dough a side. For the filling, place berries, sugar, cinnamon, allspice, nutmeg and vanilla in a large bowl and toss to mix. Place in a 9 x 11 baking dish. Crumble dough on top of the berry mixture. Place in a350 degree oven an bake about 30 to 40 minutes or until cust is golden brown. Remove from the oven and allow to cool. To serve, place on plates and top with yogurt and mint and serve warm. Per serving: 357 Calories (kcal); 20g Total Fat; (49% calories from fat); 4g Protein; 42g Carbohydrate; 47mg Cholesterol; 26mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 Fat; 1 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.

Mon, 06 Jul 2026 00:00:00 GMT

Egg Muffins

Ingredients

10 Eggs
1/4 cups Spinach
2 pieces Bacon
1/4 cup Shredded cheese

Instructions

1. In a mixing bowl, crack eggs and whisk well.
2. Add dash of salt and pepper to taste.
3. Add spinach, bacon, cheese, and mix well.
4. Divide egg mixture among 12 muffin tins.
5. Back at 375 degrees for 15-18 minutes or until eggs are set.
6. Refrigerate once cooled.

Mon, 06 Jul 2026 00:00:00 GMT

Morning Glory Muffins

Ingredients

1 cup whole-wheat flour
1 cup all-purpose flour
3/4 cup sugar
1 tablespoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups grated carrots (4 medium)
1 apple, peeled and finely chopped
1/2 cup raisins
1 large egg
2 large egg whites or 4 teaspoons dried egg whites (see Ingredient Note), reconsti
1/2 cup apple butter
1/4 cup canola oil
1 tablespoon vanilla extract
2 tablespoons finely chopped walnuts or pecans
2 tablespoons toasted wheat germ

Instructions

1. Preheat oven to 375?F. Coat 18 muffin cups with cooking spray.
2. Whisk whole-wheat flour, all-purpose flour, sugar, cinnamon, baking powder, baking soda and salt in a large bowl. Stir in carrots, apple and raisins. Whisk egg, egg whites, apple butter, oil and vanilla in a medium bowl.
3. Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula until just combined. Spoon the batter into the prepared muffin cups, filling them about three-fourths full. Combine walnuts and wheat germ in a small bowl; sprinkle over the muffin tops.
4. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pans for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool.

Mon, 06 Jul 2026 00:00:00 GMT

Slow Cooker Over Night Breakfast Casserole

Ingredients

1 pound Pork Sausage
1 pound Frozen Hash Browns
1 each Green Bell Pepper diced
1 each Red Bell Pepper diced
1 1/2 cup Cheddar cheese shredded
12 each Eggs
1/3 cup Milk
1 teaspoon Salt
1/2 tea Pepper

Instructions

1. Brown and crumble the sausage in a skillet over medium heat. Once the sausage is fully cooked remove from the skillet and place onto a plate covered with a paper towel. Place another paper towel on top and press to remove as much grease as possible.
2. Spray the inside of the slow cooker (affiliate link) with non stick cooking spray.
3. Layer the diced hash browns (still frozen) and bell pepper and the cooked sausage and cheddar cheese in the slow cooker (affiliate link).
4. In a medium size bowl mix the eggs with the milk, salt and pepper. Pour the egg mixture into the slow cooker (affiliate link) over the other ingredients.
5. Set to cook on low for 4-6 hours or high for 2 hours.

Mon, 06 Jul 2026 00:00:00 GMT

Morning Glory Muffins

Ingredients

1 1/3 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/3 teaspoon salt
2/3 cup oil
2 eggs
1 1/4 teaspoons vanilla extract
1 1/3 cups grated peeled apples (about 1 large apple)
1/3 cup raisins
1/3 cup flaked coconut
1/3 cup shredded carrot
1/3 cup chopped walnuts (optional)

Instructions

Preheat oven to 350 degrees F.
Combine in a large bowl flour, sugar, baking soda, salt, and cinnamon.
In separate bowl mix oil, eggs and vanilla.
Stir wet ingredients into dry until just moistened.
Fold in the apples, carrots, raisins, coconut and nuts (if desired).
Fill greased or paper lined muffin cups 2/3 full.
Bake 25-30 minutes or until a toothpick inserted in center comes out clean.
Makes 12 muffins.

Mon, 06 Jul 2026 00:00:00 GMT

Passover Breakfast Hack: Potato Waffles | The Nosher

Ingredients

2 russet (Idaho) potatoes
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp paprika
vegetable oil or cooking spray

Instructions

Shred and peel potatoes. Set aside in a large bowl for 5 minutes.
Place shredded potatoes in a towel and squeeze as much liquid out as possible.
Place potatoes back in bowl and mix with salt, garlic powder and paprika.
Scoop about 1/2 cup potato mixture into waffle iron in an even layer. Close iron and cook for 5 minutes, or until waffle is crispy.
Repeat with each waffle.
Serve with eggs, a dollop of sour cream, hot sauce, avocado or other desired toppings.

Mon, 06 Jul 2026 00:00:00 GMT

World's Easiest Pancakes

Ingredients

1 large egg
1 cup low-fat milk
1 cup self rising flour
1 teaspoon vanilla essence (optional)

Instructions

Place all ingredients into a large mixing bowl, and mix for approx 2 minutes.
Pour into a hot non stick pan and cook until air bubbles form on one side. Flip and cook until done (do not press on pancakes too hard because they will shrink.).
Other variations include using all purpose plain flour with a small amount of bicarbonate soda, or substituting half the milk for a sweet lemonade.
Top with maple syrup or lemon and sugar mix.

Mon, 06 Jul 2026 00:00:00 GMT

Rose's World Famous Pancakes

Ingredients

2 eggs
1 cup milk (I prefer buttermilk)
1 cup flour
1 tablespoon baking powder
1 teaspoon sugar
1/2 teaspoon salt

Instructions

Preheat griddle.
Beat eggs and milk together.
Add dry ingredients and beat well.
Pour on griddle.
Cook until bubbles appear and flip over.

Mon, 06 Jul 2026 00:00:00 GMT

Southwest Crock Pot Breakfast Casserole

Ingredients

2 tablespoons unsalted butter
1 pound bulk breakfast sausage, cooked and drained
1 medium onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 (4-ounce) can green chiles, or jalapeño peppers, well-drained, chopped
2 1/2 cups grated Monterey Jack, or Pepper Jack cheese
18 large eggs
1 to 2 tablespoons chili powder
1/4 teaspoon cayenne pepper, optional
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Instructions

Grease inside of 5-quart crock pot with butter or spray it with nonstick cooking spray.
Starting with sausage, layer the cooked and drained meat, onions, peppers, chiles, and cheese into the slow cooker, repeating the layering process until all of the ingredients are used.
In a large mixer bowl, beat the eggs with a wire whisk or eggbeater until combined, then pour over mixture in the crockpot.
Cover the slow cooker and cook on low 7 to 8 hours or until the temperature reaches at least 165 F. Serve this recipe immediately with sour cream or fresh salsa.
If you have a newer, hotter cooking crockpot, check at 5 1/2 hours.
To serve, scoop up portions and serve on warmed plates.

Mon, 06 Jul 2026 00:00:00 GMT

Awesome Breakfast Casserole

Ingredients

3 Eggs
2 oz Velveeta
1 lb Bacon or sausage
1 cn Cream of Potato soup
1 1/2 lb Hash Browns frozen
2 oz Cheddar shredded
Salt and pepper

Instructions

Cook the hash browns with the onion till crisp. Fry the meat. Mix in a 13 X 9 pan. Add the cheeses, soup, beaten eggs, salt and pepper. Bake at 350 for 30 to 50 minutes. Typos by Mickey Forster awxp96a@prodigy.com Posted to MM-Recipes Digest by AWXP96A@prodigy.com ( MICKEY FORSTER) on Aug 24, 1998

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Pastry Puff

Ingredients

1 pound Breakfast Sausage Ground
1 pound Ore-Ida Seasoned Crinkles
8 extra large Eggs Scrambled
2 packages Pepperidge Farms Puff Pastry Sheets (4 sheets total)
1 cup Sharp Cheddar cheese Shredded
Salt to taste
Fresh ground black pepper to taste
Frank's Hot Sauce (if desired)
Ketchup (if desired)

Instructions

Move 2 boxes of Puff Pastry from freezer to refrigerator the night before baking. (If it's too late, let it set out for at least 40 minutes.) Preheat oven to 400 degrees.
Cook crinkle fries, sausage, and eggs for filling before building pastry:
Bake crinkle fries in oven for 20 minutes. While fries are baking, brown sausage and transfer to medium mixing bowl; set aside. Pour off half of the oil from cooking the sausage, and cook scrambled eggs in sausage oil. Add cooked eggs to mixing bowl with sausage. Chop now crispy fries into bite size pieces and add to mixing bowl. Add shredded cheddar cheese and mix well.
Cut each pastry sheet in half. and place on cookie sheets covered with parchment paper. Mound approximately 1/2 cup of filling onto each of the 8 pastry squares. Evenly distribute any remaining filling. Pinch closed at the four corners (and possibly once in the middle of the side - depending on the amount of stuffing). Bake at 400 degrees for approximately 20 minutes until golden on top and brown and crispy on the bottom.. As quantity of your ingredients changes due to cooking or package size; adjust scoop size of filling accordingly.
Serve hot (with hot sauce or ketchup). I prefer plain and hot! YUM!

Mon, 06 Jul 2026 00:00:00 GMT

Midnight Breakfast

Ingredients

mushrooms
bacon
cherry tomatoes halved
sausages
2 Eggs (up to 3)
olive oil
1 slice bread

Instructions

1. Place a large nonstick pan on high heat.
2. Slice the sausages in half lengthwise and pat them flat. Place them at one side of the pan. On the other side cook your mushrooms in some oil. Salt and pepper them. Push them to the side.
3. Now put your bacon and tomatoes in the pan. Cook until bacon is crisp and golden. Turn bacon over and shake up the pan.
4. Toast a piece of bread. Now mix up everything in the pan. Add 2-3 eggs at different sides of the pan. Turn heat down a little and cook for about another minute. Then place pan under a broiler and cook eggs to your liking.

Mon, 06 Jul 2026 00:00:00 GMT

Comfort Breakfast Bake

Ingredients

5 eggs
1/4 cup milk
16 oz refrigerated breakfast biscuits (I used the Pillsb
4 scallions (green onions)
1 cup shredded extra sharp cheddar cheese
If you’re into the meats – cooked center cut bacon
11 ×17 pan sprayed with cooking spray (Note: I think but might need to bake a little longer)

Instructions

INGREDIENTS
5 eggs (go for cage free, vegetarian fed – no beak-less chickens here!)
1/4 cup milk
16 oz refrigerated breakfast biscuits (I used the Pillsbury flakey kind)
4 scallions (green onions, spring onions, whatever you prefer to call them)
1 cup shredded extra sharp cheddar cheese
If you’re into the meats – cooked center cut bacon or cooked sausage
11×17 pan, sprayed with cooking spray (Note: I think a 9×13 works better, but might need to bake a little longer)
DIRECTIONS
1. Mix your eggs and milk in a large bowl. Cut each biscuit (I’m all about scissors in the kitchen) into fours and add it to the bowl. I like to do this before I cook the bacon or cut up the scallions – give the biscuits some time to really soak in the eggs.
2. Cut up your scallions, shred your cheese, cook and break up your bacon (or sausage). Add everything to the bowl. Re: the cheese – my home economist mother tells me that pre-shredded cheese is coated with something or other to keep it from clumping. A. Gross, B. If you shred it yourself it will melt better.
3. Mix it all up and pour into your pan. Bake at 350 for 25 minutes (make sure it isn't runny – mine this morning took 28 mins).
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Mon, 06 Jul 2026 00:00:00 GMT

Slow Cooker Overnight Breakfast Casserole

Ingredients

2 packages (12 ounces each) JOHNSONVILLE® Vermont Maple Break
1 cup chopped green onions
1 medium red bell pepper chopped
1 can (4 ounces) diced mild green chilies
1/4 cup chopped fresh cilantro
1 package (30 ounces) frozen shredded hash browns
1-1/2 cups (6 ounces) shredded Cheddar cheese
12 eggs
1 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper

Instructions

Cook sausage according to package directions; cut into small pieces and set aside.
In a bowl, combine the green onions, bell pepper, chilies and cilantro; set aside.
Spray a 5- or 6-qt. slow cooker with cooking spray. Layer a third of the hash browns, sausage, green onion mixture and cheese. Repeat layers twice.
In a large bowl, whisk the eggs, milk, salt and pepper; pour over casserole.
Cover and cook on low for 7-8 hours or until a thermometer inserted into the center reads 160°F.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Beans

Ingredients

2 cups dried cannellini beans (400 grams)
1 tablespoon olive oil
1 large brown onion, coarsely chopped
2 garlic cloves, sliced thinly
2 rindless bacon, rashers chopped coarsely (130 grams)
2 tablespoons brown sugar
1/4 cup maple syrup
1 tablespoon Dijon mustard (4 teaspoons)
400 g chopped tomatoes
1 liter water
flat leaf parsley, finely chopped for decoration

Instructions

Wash and strain the beans. Place the beans in a large bowl and cover with water. Stand overnight and then drain them. RInse under fresh cold water and drain the beans again.
Heat the oil in a large saucepan, add the onion, garlic and bacan. Cook, stirring until the onion softens.
Stir in the beans, sugar, syrup and mustard. Add undrained tomatoes and the water and then bring to the boil.
Reduce heat and simmer, covered for about 2 hours or until the beans are tender.
Uncover, cook, stirring occassionally, about 30 minutes or until the mixture thickens.
Serve beans on toast, sprinkled with parsley.

Mon, 06 Jul 2026 00:00:00 GMT

Sunrise Breakfast Casserole

Ingredients

24 ounces Johnsonville Breakfast Sausage Links 2 pkg 12 oz each
9 eggs
3 cups milk
1 1/2 teaspoons ground mustard
1 teaspoon salt
1/2 teaspoon Black pepper
30 ounces Ore Ida frozen shredded hash browns, thawed 1 pkg 30 oz
2 cups shredded 4 cheese blend 8 oz
1/2 cups Red bell pepper diced
1/3 cup Green onion thinly sliced

Instructions

Arrange sausages on an ungreased 15" x 10" x 1" baking pan.
Bake at 375 degrees for 15-20 min, turning links once or until sausage is cooked through and lightly browned; drained.
Allow to cook slightly.
Slice sausage into 1/4" coins.
In large bowl, whisk eggs, milk and seasonings.
Add sausage, hash browns, cheese, bell pepper and onions.
Pour into a greased 13" x 9" x 2" baking dish.
Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking.
Bake, uncovered at 350 degrees for 65-70 minutes or until a knife inserted in the center comes out clean.
Let stand 10 minutes before serving.
Serve with salsa or picante sauce

Mon, 06 Jul 2026 00:00:00 GMT

Sheet Pan Breakfast Bake

Ingredients

8 slices bacon, cut in half
30 ounces frozen and thawed shredded hash brown potatoes
1 tablespoon italian seasoning
1/2 teaspoon granulated garlic
2 teaspoons kosher salt
1 pinch red chili pepper flakes
1 1/2 cups shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
8 large eggs
3 tablespoons chopped chives (garnish) or 3 tablespoons sliced scallions (garnish)

Instructions

Equipment:.
Baking sheet.
Directions:.
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place bacon in a single layer on baking sheet and bake, turning once, until lightly crisp, about 10 minutes. Remove bacon to a towel lined plate; set aside.
Place potatoes, Italian seasoning, granulated garlic, salt and chili flakes on baking sheet and use tongs or a spoon to combine, then spread into an even layer. Bake until potatoes are starting to turn golden, about 20-30 minutes.
Remove baking sheet from oven and sprinkle mozzarella and cheddar cheese over the top. Use a spoon to create 8 wells. Break the eggs into the wells and season with salt and pepper. Place the bacon slices over the potatoes and bake until eggs are set and bacon is completely crisp, about 10-15 minutes more.
Garnish with chopped chives or sliced scallions to serve.

Mon, 06 Jul 2026 00:00:00 GMT

Fast day green breakfast smoothie

Ingredients

1 handful Spinach
1 handful Kale
1/2 Pear
1/2 large Banana
1 tablespoon Goji Berries
1/2 teaspoon Cinnamon
1 teaspoon Maca powder
1 cup Coconut milk
1 cup Water
2 teaspoon Chia seeds

Instructions

Place all the ingredients into your nutribullet / blender, whizz and enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Savory Breakfast Dish, Bacon, Eggs And Cheese

Ingredients

1 c GRATED SWISS CHEESE
4 Eggs beaten
1 1/4 ts Salt
1 1/2 c Light cream
4 oz FRESH MUSHROOMS (OPTIONAL)
10 SLICES OF BACON, PART FRIED
2 GREEN ONIONS & TOPS, SLICED
1/8 ts White pepper

Instructions

IN A LARGE BOWL, COMBINE CHEESE, EGGS, BACON (CUT IN 1" PIECES), ONIONS, CREAM, SALT AND PEPPER. ADD MUSHROOMS IF DESIRED. POUR INTO LIGHTLY BUTTERED 8" SQUARE DISH. BAKE. REMOVE FROM OVEN AND LET STAND FOR A FEW MINUTES BEFORE SERVING. Posted to MM-Recipes Digest V4 #10 by inadayz@lmf.net on Mar 30, 1999

Mon, 06 Jul 2026 00:00:00 GMT

Abs Diet lunch - The Clubman

Ingredients

2 slices whole wheat bread
2 slices reduced-sodium smoked turkey
2 green leaf lettuce or spinach leaves
1 slice provolone cheese
1/2 avocado sliced

Instructions

Toast the bread and top with the rest of the ingredients. You won't need mayonnaise. The avocado will moisten the sandwich nicely.

Mon, 06 Jul 2026 00:00:00 GMT

The Duke of Devonshires Recipe for a Fried Egg

Ingredients

Bread
Vegetable oil
Butter
1 Egg

Instructions

Place a frying pan over a medium heat. Add generous amounts of cooking oil to the pan, then break an egg into it. Fry the egg for a few minutes. Serve with buttered bread.

Mon, 06 Jul 2026 00:00:00 GMT

Easter Breakfast Casserole

Ingredients

cooking spray
1 pound bacon
8 large eggs
2 cups milk
3 cups shredded Cheddar cheese
0.25 cup diced onion
0.25 cup diced green bell pepper
1 (16 ounce) package frozen hash brown potatoes, thawed

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch casserole dish.
Fry bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Crumble.
Beat eggs and milk together in a large bowl; mix in cheese, bacon, onion, and green pepper. Stir in thawed hash browns. Pour mixture into prepared casserole.
Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake until eggs have set, another 30 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Noom Hearty Breakfast Egg Sandwich

Ingredients

1 Egg
1 Egg white
1 Whole wheat English Muffin toasted
1/4 cup Avocado mashed
1 slice Reduced Fat Cheddar cheese
2 slices Tomato

Instructions

Spread avocado on bottom half of muffin. Scramble egg and egg white in a skillet coated with cooking spray. Place scrambled eggs on top of avocado-spread. Top with 1 slice cheese and tomato slices.

Mon, 06 Jul 2026 00:00:00 GMT

Buttermilk Pancakes- The Breakfast Book

Ingredients

1 cup Buttermilk
1 Egg room temperature
3 tablespoon Butter melted
3/4 cup All purpose flour
1/2 teaspoon Salt
1 teaspoon Baking soda

Instructions

Put the buttermilk, egg, and melted butter in a mixing bowl. Stir briskly until the mixture is smooth and blended.
Stir the flour, salt, and baking soda together in a small bowl so they are well-blended. Stir into the buttermilk mixture only until the dry ingredients are moistened- leave the lumps.
Heat a skillet or griddle to medium hot. Grease lightly and spoon out about 3 tbs. of batter per pancake. Spread the batter with the back of a spoon so it is thinned out a little. Cook until a few bubbles break on top. Turn the pancake over and cook briefly. Keep pancakes warm until enough are cooked to serve.

Mon, 06 Jul 2026 00:00:00 GMT

Jodie’s breakfast strata

Ingredients

20 Slices French bread 1/2 inch thick
6 tablespoons Butter
16 ounce Sausage Breakfast
6 Shallots minced
16 ounces Mushrooms Quartered
1 cup White wine
12 ounces Monterey jack cheese Shredded
12 Eggs
3 1/2 cups Half-and-half cream
4 tablespoons Fresh parsley minced

Instructions

Heat oven to 225. Adjust oven rack to middle. Arrange bread slices in single layer and bake until crisp about 40 minutes, turning halfway. Cool completely then butter each slice.
Brown sausage about 4 minutes. Add shallots and cook until softened about about 3 minutes. Add the mushrooms and cook until they no longer release liquid. Transfer to a bowl and season with salt and pepper. Reduce the wine in pan over medium-high heat until reduced to 1/4 cup, cook 2-3 minutes and set aside.
Butter. 13x9 pan. Arrange 1/2 bread slices buttered side up in a single layer. Sprinkle half of the sausage mixture then 1/2 cup of the cheese evenly over the slices. Add remaining bread slices, sausage mixture and 1/2 cup cheese.
Whisk eggs in bowl, whisk on reduced wine, parsley, half and half and salt and pepper to taste. Pour Evenly over bread.
Wrap tightly in plastic wrap, pressing down. Weigh down and refrigerate overnight.
Remove from fridge 20 minutes prior to baking. Heat oven to 325. Sprinkle remaining cheese Place on Middle rack and bake until middle and edges puff up and have pulled away slightly 50-55 minutes. Cool slightly before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Crockpot Breakfast Casserole

Ingredients

1 dozen Eggs
1 cup Milk
1 bag (32oz) Hash Browns frozen
1 pound Bacon cooked, drained and cut into pieces
1 pound Sausage browned and drained
1/2 cup Green Onion Diced
1 cup Green pepper Diced
1 cup Cheddar cheese Shredded
1/4 tsp Dry mustard
dash Salt to taste
dash Black Pepper to taste

Instructions

1. Layer potatoes, bacon, onions, green pepper and cheese in the crockpot in two or three layers.
2. Add cheese.
3. Beat the eggs, milk and mustard, salt & pepper together.
4. Pour over the whole mixture.
5. Cook with slow cooker on low for ten to twelve hours or until eggs are set and thoroughly cooked.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Pasta

Ingredients

4 ounces Linguini Dried
4 Eggs Whisked
1/4 cup Freshly Grated Parmesean
1/4 teaspoon Salt
1/8 teaspoon Black Pepper
1/2 tablespoon Extra-virgin olive oil
1 clove Garlic Minced
1/8 cup Parsley Chopped

Instructions

Cook pasta according to directions on package. Drain.
Whisk together eggs, parmesan, salt and pepper.
Heat 1 tbsp oil in large saute pan over medium heat. Add garlic and saute 30 seconds. Add cooked noodles and egg mixture. Stir the mixture until the eggs are softly set, about 3-4 minutes.
Garnish with chopped parsley and drizzle extra virgin olive oil on top. Serve.

Mon, 06 Jul 2026 00:00:00 GMT

Protein-Packed Breakfast Bars Recipe by Tasty

Ingredients

¼ cup flax meal
¾ cup water
6 cups rolled oats
6 cups quinoa, cooked
4 teaspoons baking powder
1 teaspoon salt
1 cup maple syrup
½ cup refined coconut oil, melted
2 teaspoons vanilla extract
4 ripe bananas, mashed
6 tablespoons peanut butter
5 tablespoons mini chocolate chips
¾ cup gala apple, diced
6 tablespoons walnuts, chopped
1 ½ tablespoons cinnamon
¼ teaspoon nutmeg
¾ cup carrot, grated
3 teaspoons cinnamon
¼ teaspoon nutmeg
3 tablespoons almond butter
3 tablespoons almond butter
⅓ cup Strawberries, diced
⅓ cup raspberries
⅓ cup blueberries
nonstick cooking spray

Instructions

Preheat the oven to 375°F (190°C).
To make the flax eggs, combine the flax meal and water in a small bowl and mix well. Set aside for 10 minutes to gel.
In a large bowl, combine the oats, quinoa, baking powder, salt, maple syrup, coconut oil, vanilla, flax eggs, and bananas, and mix until well-combined.
Divide the base dough equally between 4 medium bowls.
Add the peanut butter and chocolate chips to 1 bowl and mix until combined.
Add the apple, walnuts, cinnamon, and nutmeg to another bowl and mix until combined.
Add the carrots, cinnamon, nutmeg, and almond butter to another bowl and mix until combined.
Add the almond butter, strawberries, raspberries, and blueberries to the last bowl and mix until combined.
Grease 2 9x13-inch (23x33-cm) baking pans with nonstick spray. Transfer the bar mixtures to the pans, packing each mixture into half of a pan with a spoon or spatula.
Bake for 25-30 minutes, until the edges are slightly golden brown.
Remove the pans from the oven and let the bars cool for 20 minutes, then refrigerate for at least 30 minutes, or up to 5 days. Gently cut each flavor into 6 bars, then remove from the pans with a spatula.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Banana-Chocolate Chip * Daylight-In-The-Swamp* Breakfast Muffins

Ingredients

1/4 cup butter
2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup mini chocolate chip
2 eggs
1/2 cup milk
2 medium bananas, mashed (to yield 1 C.)
1/2 cup mini chocolate chip

Instructions

Preheat oven to 400; grease or paper 12 standard size muffin/cupcake cups.
Melt butter in a small mixing bowl, set aside to cool.
In a large mixing bowl, measure & mix flour, sugar, baking powder & soda, and salt; add first half-cup of chocolate chips; make well in center; set aside.
In butter bowl, break & lightly beat the eggs, milk and bananas.
Pour egg-banana mixture into dry ingredients; stir with fork just until moistened (loosen flour from the bottom of the bowl)--batter will be a bit lumpy.
Spoon batter into prepared muffin cups, filling 2/3's full; sprinkle with remaining half-cup of chocolate chips.
Bake 15-20 minutes until golden-brown and a wooden pick comes out clean.
Remove from oven, cool in pan for 5 minutes, remove from pan to serving plate.
Serve with whipped honey, butter, raspberry jam or just eat 'em plain!

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Hash with Tomatoes

Ingredients

1/2 tsp Olive oil
3 tbsps Onion - minced
2 tbsps Green pepper - minced
3 tbsps Mushrooms - minced
3 oz Cooked beef sirloin steak - or any leftover meat minced
1/4 cup Cooked steel cut oats
1 tsp Worcestershire sauce - To taste
Salt and Pepper - To Taste
2 Tomatoes - sliced
1 Orange

Instructions

Spray a sauté pan with cooking spray and heat to medium. Add oil, onion, green pepper and mushrooms, cook until tender. Add cooked meat, cooked oats, spices and Worcestershire sauce to sauté pan. Cook, stirring until heated through. Plate with sliced tomatoes. Have your orange on the side.
Nutritional facts per serving: Calories 351; Protein 28g; Total Fat 12g; Carb. 37g; Fiber 8g

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Muffin

Ingredients

1 English muffins toasted
1 egg fried
1 slice American cheese
1 patty Sausage jimmy dean

Instructions

toast English muffin
fried egg in round mold
melt cheese on egg
pan fry sausage patty
sandwich egg, cheese and sausage between muffin halfs

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast in the Slow-Cooker

Ingredients

26 ounce frozen hash browns
12 Egg
1 cup milk
1 tablespoon Mustard Ground
16 ounce Sausage Roll (any flavour)
Salt and pepper
16 ounce Cheddar cheese shredded

Instructions

Spray Crock pot and evenly spread hash browns on the bottom.
In a large bowl, crack 12 eggs and mix well with a whisk. Add milk, sprinkle dry ground mustard over egg mixture. Add salt and pepper.
Cook sausage on high heat in a fry pan, drain and set aside.
Add sausage to crock pot, on top of hash browns. Add the cheddar cheese on top of the sausage. Mix well.
Pour egg mixture into the crock pot, using a wooden spoon, spread mixture evenly through the crock pot.
Turn the crock pot on low and cook for 6-8 hours.
*Variations: Before cooking add chunks of sourdough bread, diced chiles, salsa, or green onions

Mon, 06 Jul 2026 00:00:00 GMT

#3 Sysco Breakfast - Denver Scrambled Eggs, Hash Browns, Muffins & Bacon

Ingredients

30 Each Eggs whipped, (Sysco)
2 pound Ham chopped
2 each Green Peppers chopped
15 Servings Hash Browns Sysco
30 Slices Bacon Sysco
20 Servings Basic Muffin Mix Sam's
1 box Blueberries
2 large white Onions sliced
16 ounces shredded cheddar cheese

Instructions

sauté ham, peppers and onions. Add whipped eggs. Add shredded cheddar cheese after eggs have cooked.
Add blueberries to muffins prior to baking
Place brown parchment paper on pan. Place bacon on paper and cook at 300 degrees. Pan must be rotated as back of oven is not as hot as front of oven

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast smoothie 2

Ingredients

Spinach
Strawberry
Bananas
Cucumber
Yogurt
green tea

Instructions

Freeze the blend together

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

8 slices Bread
6 each Eggs
2 cups milk
8 slices Cheese (Cheese type of your choice)
1 small can Mushrooms sliced
1 pound Sausage cooked, crumbled and drained
1/2 teaspoon Salt
1/2 teaspoon Onion Juice or small chopped onion

Instructions

Butter a 9 X 13 inch dish.
Trim crust from bread.
Line the buttered dish with the bread.
Cover the bread with cheese slices.
Drain mushrooms and put on top of cheese.
Place crumbled sausage on top of mushrooms.
Mix eggs, milk, salt, onion juice, and dry muster by beating thoroughly.
Pour egg mixture over the other ingredients in dish.
Bake at 350 degrees for 60 to 70 minutes

Mon, 06 Jul 2026 00:00:00 GMT

Morning Glory Muffins (6)

Ingredients

1 1/4 cups Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1/2 teaspoon Cinnamon
1 cup Old-fashioned oats uncooked, or qucik-cooking oats, uncooked
1/3 cup Milk
3/4 cup Applesauce
1/4 cup packed Brown sugar
1/4 cup Molasses light / mild
1 tablespoon Canola oil
1 large Egg
3 medium Carrots shredded (1.5 cups)
1/2 cup Craisins

Instructions

- Preheat oven to 400.
- Grease 6 large muffin cups.
- In a large bowl whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Stir in oats.
- In medium bowl with fork mix together milk, applesauce, brown sugar, molasses, oil, and egg until blended.
- Stir in carrots and craisins.
- Add wet mixture to flour mixture.
- Stir just until flour in moistened (batter will be lumpy).
- Spoon into prepared muffin cups (they will be full).
- Bake 23 minutes or until toothpick inserted in center of muffin comes out clean.
- Immediately remove muffins from pan and cool on wire rack.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast casserole

Ingredients

3/4 lb 93% lean ground turkey
2 sweet potatoes (~360g diced; you can also use red potato)
5 eggs
10 egg whites
1 large zucchini (chopped)
2 red bell peppers (diced)
1 cup chopped Portobello mushrooms
1/3 cup skim milk

Instructions

Set oven to 420F.
Dice raw sweet potatoes into small pieces and spread them out on a baking sheet. Bake them in the oven for about 15 minutes.
While the sweet potatoes are baking, prepare the ground turkey and eggs. Set a (nonstick) skillet on medium-high heat and toss in turkey. Add garlic and Italian seasoning to the skillet and chop and stir. Once the meat is completely cooked and no longer pink (about 6-8 minutes), remove it from the heat.
In a bowl beat together eggs, skim milk and a few pinches of sea salt & pepper.
In a large casserole dish (8×8) or individual baking tins, add the cooked ground turkey, sweet potato, zucchini, mushrooms and bell pepper. Finally, pour in the eggs and top with reduced fat cheddar.
Bake in the oven for about 25 minutes at 420F.

Mon, 06 Jul 2026 00:00:00 GMT

Impossibly Easy Holiday Breakfast Bake

Ingredients

2 package pork sausage 12 oz bulk
1 cup Bell pepper chopped
1/2 cup onion chopped
3 cups hash brown potatoes frozen
2 cups shredded cheddar cheese
1 cup Original Bisquick mix
2 cups milk
1/4 teaspoon Black pepper
4 each eggs

Instructions

1. Heat oven 400 degrees. Cook sausage, bell pepper and onion over medium heat, stirring occasionally, drain. Combine sausage, mixture, potatoes and 1 1/2 cups cheese in greased 13X9 baking dish.
2. Stir Bisquick mix, milk, pepper, and eggs. Pour into baking dish.
3. Bake uncovered 40-45 minutes. Sprinkle with remaining cheese. Bake 11-2 minutes until melted.

Mon, 06 Jul 2026 00:00:00 GMT

Berry breakfast smoothie

Ingredients

1 Cup Baby spinach
1 Carrot
2 Tbs Ground flaxseed
1/4 Cup Almonds
1 Small apple
1/2 Cup Berry juice
1/2 Cup Low fat vanilla yogurt
1/2 Cup Frozen mixed berries

Instructions

Throw in blender all but yogurt. Blend thoroughly. Add yogurt and blend a few more seconds.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Egg Rolls

Ingredients

2 eggs
2 T milk
salt
pepper
1/2 C shredded cheddar cheese
2 sausage patties or any other additional stir ins
6 egg roll wrappers
1 T olive oil
water

Instructions

Cook sausage or substitute in a small skillet according to package. Remove from pan and chop into bite sized pieces.
Whisk together eggs, milk, a pinch of both salt and pepper. Add a tsp of oil or a small pat of butter to pan, over medium/low heat. Pour in egg mixture and cook a few minutes, stirring occasionally to create scrambled eggs. Stir in sausage. Set aside.
Place egg roll wrapper on a work surface with points creating a diamond shape. Place about 1 T of cheese on bottom third of wrapper. Top with egg mixture.
Wet a finger or pastry brush with water and brush all edges of egg roll wrapper, this will help it seal.
Fold bottom point of egg roll wrapper up and over the filling, trying to get it as tight as you can. Next, fold in the sides, creating an envelope looking shape. Last, wrap the top point around the entire wrapper. Place seam side down and continue to assemble the remaining rolls.
Preheat air fryer to 400 F for 5 minutes.
Brush rolls with oil or spray them if you have a misto. Place in preheated basket. Set to 400 F for 8 minutes.
After 5 minutes, flip egg rolls over. Return egg rolls to air fryer for another 3 minutes.
Serve and enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Real Sliced Apple Breakfast

Ingredients

2 each apple large, sliced
4 tablespoons Peanut butter
2 cup 1% low-fat milk

Instructions

1. Slice apples. Spread with peanut butter. Enjoy. Serve with milk.
Calories 419 per serving

Mon, 06 Jul 2026 00:00:00 GMT

Morning Glory Muffins

Ingredients

1 ts Baking soda
1 1/2 c Flour
1/4 c Nuts; chopped
1 c Apple; shredded
1 ts Cinnamon
1/2 c Carrot; shredded
2 Eggs beaten
1 ts Vanilla
1/2 c Coconut; flaked
1/2 c Applesauce
3/4 c Sugar
1/3 c Vegetable oil
1/2 c Raisins

Instructions

Combine eggs, oil, applesauce and vanilla. Mix well. Add flour, sugar, soda, cinnamon, apple, carrot, cooconut, raisins and nuts; mix until blended. Spoon batter into paper-lined muffin cups, fill cups half full. Microwave 6 muffins at a time, uncovered, 2 to 2 1/2 minutes or until no longer doughy. Rotate pan once. Continue with remaining batter. Makes 18 muffins at 160 calories, 6 grams fat. Tip: You can line microwave-safe custard cups with cupcake liners. Pour the batter into the cups and microwave the muffins. Recipe by: Microwave Times Posted to Bakery-Shoppe Digest by Mary on Apr 05, 1998

Mon, 06 Jul 2026 00:00:00 GMT

Up-and-go breakfast muffins!

Ingredients

1/3 cup coconut oil (, virgin or unrefined (normal oil also works but not as tasty, Note 1))
1 large egg (, at room temperature (~55g/2oz))
2/3 cup milk (, at room temperature - full fat best (low fat and non-dairy ok too))
1/3 cup yogurt (, plain/unsweetened)
1/2 cup honey ((or maple syrup))
1/2 tsp vanilla extract
1 1/4 cups wheat germ (best) (OR 1 1/4 cups (80g) wheat bran (Note 2))
1 1/2 cups wholemeal flour ((sub ordinary flour - Note 3))
1/4 tsp salt
1 tsp cinnamon powder
1 tsp baking powder ((Note 4))
1 tsp baking soda (, sifted if lumpy (or 3 tsp extra baking powder) - Note 4)
250g / 8 oz raspberries (, 18 set aside and cut in half to decorate top if desired)
2 cups diced fresh fruit ((not watery) - like apples, pears)
1 1/4 cups dried fruit, nuts, choc chips etc

Instructions

Preheat oven to 190°C / 375°F (170°C fan). Line a 12 hole standard muffin tin with muffin cases OR spray generously with oil.
Whisk wet - Place coconut oil in a microwave proof bowl. Microwave for 45 seconds on high or until melted. Add remaining Wet ingredients, whisk until smooth.
Mix in Dry - Sprinkle the Dry ingredients across the surface in the order listed. Mix just until combined.
Raspberries - Gently stir in the whole raspberries or other add-ins of choice.
Fill muffin tin - Divide batter between the 12 holes using an ice cream scoop. Decorate top with halved raspberries.
Bake 25 minutes. Cool 5 minutes then transfer to a cooling rack.

Mon, 06 Jul 2026 00:00:00 GMT

Easy Overnight French Toast

Ingredients

1 loaf sturdy Italian bread, Pullman bread, brioche or ch
4 large Eggs
3 cups cream, (heavy or light), half-and-half or whole m
1/4 cup light brown sugar packed
1 teaspoon Vanilla extract
1/2 teaspoon Cinnamon ground
1/4 teaspoon Nutmeg ground
•Powdered sugar and/or maple syrup for serving

Instructions

Do-ahead: Soak the French toast
Slice the bread: The night before you want to serve the French toast, slice the loaf of bread into 1/2 to 3/4 inch-thick slices.
Make the batter: Whisk the eggs, cream, sugar, vanilla, cinnamon and nutmeg together in a large mixing bowl until the sugar dissolves.
Dip and stack the bread: Dip each slice of bread into the egg-and-cream mixture and lay flat in a 9x13 casserole pan. You'll need to stack the bread slices in 2 or 3 layers to fit them all in the pan.
Store and soak: Cover the pan with plastic wrap or foil and refrigerate overnight.
The next morning: Bake and serve
Assemble the toast: Preheat the oven to 350 degrees F. Meanwhile, carefully remove the slices one at a time from the casserole pan and "reassemble" the loaf by standing the slices up in a standard 9x5-inch loaf pan or other small baking dish that will fit the slices snugly. The bread will be very soft after its overnight soak, so be gentle. (If it falls apart, put it back together as best you can — it will bake up fine!)
Add optional sauce: For extra decadence, drizzle the bread with caramel sauce, dripping it between the slices.
Bake: Bake for 45 minutes to 1 hour, until the loaf is cooked through and crispy on top.
Eat up: Serve with additional caramel sauce, powdered sugar, and/or maple syrup.

Mon, 06 Jul 2026 00:00:00 GMT

Wake Up Breakfast Casserole

Ingredients

8 frozen hash brown patties or 16 ounces frozen hash browns or tater tots
2 cups cooked ham, diced
2 cups cheddar cheese, shredded
1 bell pepper, diced
1 small onion, diced
12 large eggs
1 cup milk of your choice
1 teaspoon salt (or more)
1/2 teaspoon pepper
1/4 teaspoon garlic powder

Instructions

Preheat the oven to 375 degrees.
Spray a large 9×13 casserole dish with cooking spray.
Add the frozen hash brown patties (or another frozen potato) to the bottom of the casserole dish.
Add the ham, bell pepper onion, and cheese.
In a large bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture on top of the food in the casserole dish.
Cover with foil & bake for 45 minutes. Uncover and bake an additional 10-15 minutes or until a knife inserted into the middle comes out clean.
Spray the slow cooker generously with cooking spray.
Add the frozen hash brown patties (or another frozen potato) to the bottom of the slow cooker.
Add the ham, bell pepper onion, and cheese.
In a large bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture on top of the food in the slow cooker.
Cook LOW 4-6 hours.

Mon, 06 Jul 2026 00:00:00 GMT

Grab & Go Breakfast Muffins

Ingredients

1 cup flour
1 cup honey-flavored multi-grain cereal flakes with oat
1/2 cup sugar
1 tbsp Baking Powder
1 cup Peanut Butter
1 cup milk
1 egg
1/4 cup dried cranberries
1/4 cup raisins
1/4 cup apple chopped peeled

Instructions

PREHEAT oven to 400°F. Mix flour, cereal, sugar and baking powder in large bowl; set aside. Beat peanut butter, milk and egg in small bowl until well blended. Add to flour mixture; stir just until moistened. Stir in cranberries, raisins and apple just until moistened.
SPOON evenly into 12 medium muffin cups.
BAKE 20 min. or until golden brown. Cool.

Mon, 06 Jul 2026 00:00:00 GMT

KI A Egg and spinach

Ingredients

2 Egg large
2 wholemeal bread
2 handful Spinach
1 tomato

Instructions

p192

Mon, 06 Jul 2026 00:00:00 GMT

Healthy No Bake Granola Breakfast Pie

Ingredients

3 cup granola
1 cup peanut butter
1 tsp cinnamon
1 1/2 cup greek yogurt
1/3 cup almonds chopped
1/2 cup raspberries
1/2 cup blackberries
1/4 cup dried cranberries

Instructions

1. In a large bowl, mix the granola, chopped almonds, cinnamon, and peanut butter until combined.
2. Add the granola mixture into a 9-inch pizza pan lined with parchment paper. Press down firmly.
3. Chill for an hour to let it set. Or you can leave it in the fridge overnight
4. Remove from pan, then top with yogurt. Add your favorite fruit and toppings. Serve and enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Brunch-worthy Breakfast Salad

Ingredients

4 slices Bacon thick, cut in half
2 teaspoons Black pepper
12 ounces Fingerling potatoes
1 teaspoon Kosher Salt
1 medium Shallot minced
1 tablespoon Fresh parsley minced
1 tablespoon Fresh chives chopped
1 teaspoon Ground mustard
2 tablespoons Maple Syrup pure
3 tablespoons rice wine vinegar
2 tablespoons Olive oil
.125 teaspoon Salt
12 cups Mixed greens
1 cup Grape tomatoes quartered
4 large Eggs cooked

Instructions

Sprinkle the bacon all over on both sides with the black pepper. Cook it in a medium skillet until crisp on both sides. Place the bacon on a paper towel to drain and then remove all the grease from the pan except for about a tablespoon.
In a medium stock pot cover the potatoes with water, plus about an inch. Add the kosher salt to the water. Bring it to a boil and then reduce the heat to a simmer until the potatoes are fork-tender — about 7 minutes. Drain the water and put them back in the stock pot.
Bring the bacon grease back up to temperature over medium heat. Add the shallots and cook them until translucent, 1-2 minutes. Scrape the cooked shallots and remaining bacon grease into the stock pot with the potatoes and toss to coat. Stir in the parsley and chives.
To make the vinaigrette, whisk together the mustard, maple syrup, and rice wine vinegar. Slowly drizzle in the olive oil, whisking constantly. Stir in the pinch of salt.
Place the salad greens and tomatoes in a large bowl. Pour in the vinaigrette and toss to coat. Add the bacon and warm potatoes. Cook the eggs to order and place on top of each salad as you are serving.
NOTE: If you can’t find fingerling potatoes feel free to use red-skinned or yellow potatoes cut into 2? pieces. If you don’t have rice wine vinegar you can use any other sweet vinegar such as white wine vinegar or apple cider vinegar.

Mon, 06 Jul 2026 00:00:00 GMT

Super-Power Morning Smoothie

Ingredients

1 handful chopped kale, spinach combo
1 frozen Bananas
1 cup unsweetened coconut water
2 tablespoons almond butter
1 tablespoon Flax oil
1/8 teaspoon ground cinnamon

Instructions

Place all ingredients in a blender and puree until completely uniform in color and all the bits of green are pulverized. Serve immediately or freeze into cubes.

Mon, 06 Jul 2026 00:00:00 GMT

Wake up smoothie

Ingredients

15 ak malih listića mlade blitve
1 limun
1 češanj češnjaka
1 banana
2 žlice maslinovog ulja
Voda

Instructions

Smiksati sve zajedno i svježe popiti.

Mon, 06 Jul 2026 00:00:00 GMT

Tropical overnight oats

Ingredients

50g rolled porridge oats
20g coconut yogurt
2 sliced kiwis
1 passion fruit
½ tsp toasted mixed seeds

Instructions

Soak the oats in 150ml water with a pinch of salt, then cover and chill in the fridge overnight.
The next day spoon half the oats into a bowl. Layer with the coconut yogurt, sliced kiwis, the pulp of the passion fruit and the rest of the oats, then top with the toasted mixed seeds.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole Supreme

Ingredients

1/4 cup margarine
1 small sweet onion, chopped
1 small green pepper, chopped
2 -3 medium tomatoes, chopped
1 (24 ounce) bag frozen hash brown potatoes
12 eggs, beaten
1/2 lb cooked crumbled bacon or 1/2-1 lb sausage
3 cups cheddar cheese, shredded

Instructions

Melt margarine and place in the bottom of 9" by 13" baking pan.
Spread potatoes (still frozen is okay) in bottom of the pan.
Sprinkle chopped vegetables over potatoes.
Add salt and pepper to taste.
Sprinkle meat over potatoes and vegetables.
Note: At this point you may continue or casserole may be refrigerated overnight.
Pour beaten eggs over potatoes.
Bake at 350 degrees for 45 minutes.
Remove from oven and sprinkle cheese evenly over top.
Bake another 5-10 minutes or until cheese is hot and bubbly.
Remove from oven and let set for approximately 5 minutes.
Cut into 2.5"-3" squares and serve with a spatula. Enjoy.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

lightly toasted and cubed bread, enough to generously cover the base of a 9 x 13 pan
1 lb bacon, cooked and crumbled
1/2 lb sausage, cooked and crumbled
1 large onion, chopped and sauteed
8 ounces fresh mushrooms, chopped and sauteed
2 -3 large tomatoes, chopped, uncooked
8 -10 eggs, beaten with the following
4 cups milk
1 tablespoon Dijon mustard (or 2 tsp. dry mustard powder)
fresh ground black pepper
1 teaspoon dried mixed herbs (optional)
cheddar cheese, grated

Instructions

Layer all ingredients evenly over the bread.
Pour the egg mixture over all.
Refrigerate overnight.
Preheat oven to 350°F.
Top with a good sharp cheddar cheese (grated) and bake until golden brown and slightly risen, approximately 45 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Poached Egg and Avocado Breakfast Salad

Ingredients

4 large eggs
2 ripe avocados
16 grape tomatoes
6 cups baby greens or fav greens
1 cup cooked quinoa
1/4 cup pistachios
salt and pepper to taste
*****LEMON VINAIGRETTE*****
1 ripe lemon juiced
1 tablespoon EVOO
1 teaspoon Dijon mustard
salt and pepper to taste

Instructions

VINAIGRETTE: place lemon juice, dijon, and salt and pepper in small bowl and whisk until blended. Drizzle in the EVOO while whisking until creamy. Store in small mason jar in fridge until ready to use (within 5 days).
Poach the eggs.
Create the salads by layering the lettuce, tomatoes, cooked quinoa, and avocado. Toss with dressing. Top with pistachios. Add the poached eggs and top with salt/pepper to taste.
To poach eggs: To poach egg(s): add enough water to a small or medium pan to cover an egg. Bring water to boil over high heat and allow to boil for a few minutes. Reduce heat until the water is only slightly simmering (small bubbles coming to top). With a slotted spoon, carefully lower an egg into the water for 15 seconds. Remove egg. Break egg into water and cook for 3-4 minutes, just until whites are set. Remove with slotted spoon and place on top of prepped potatoes.
To make eggs on the go: Fill a microwave-safe coffee cup, glass or microwave-safe liquid measuring cup with 1/2 cup of water. Crack 1 egg into the cup. Place a saucer on top of the cup, so that it covers the opening completely. Microwave on high for 30 to 60 seconds, until the egg white is cooked through, yet the yolk is still runny in the center.
For meal prep. Divide the dressing and add to the bottom of 4 mason jars. Add tomatoes and avocado. Add greens. Divide quinoa into baggies or other small, sealed containers. Divide pistachios into 4 separate baggies. To serve, dump contents of jar into bowl. Top with quinoa (you can warm for 30 seconds in microwave if you prefer warmed. Top with pistachios and egg.

Mon, 06 Jul 2026 00:00:00 GMT

Hearty Breakfast Bake

Ingredients

1 pack (12 oz) pork sausage
2 green onions thinly siced
2 1/2 cups frozen loose-pack hash brown potatoes (from 30 oz bag)
1 package (8 oz) shreeded swiss cheese
1 cup Bisquick
2 cups Milk
1/8 tsp pepper
5 Eggs

Instructions

Preheat oven to 400. Spray or grease 9x13 baking dish.
Cook sausage in 10”skillet over medium-high heat, stirring frequently, until no longer pink. Drain.
Layer sausage, onions, potatoes, and cheese in baking dish. Stir remaining ingredients in large bowl until blended. Pour over ingredients in baking dish.
Bake uncovered 35 to 40 minutes or until knife inserted comes out clean. Cool 5 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Crockpot Breakfast Casserole

Ingredients

1 bag 26oz frozen hash browns
12 eggs
1 cup milk
1 tablespoon Ground mustard
1 roll 16oz sausage
Salt and pepper
1bag 16oz shredded cheese

Instructions

1. Spray crock pot and evenly spread hash browns at the bottom.
2. Crack 12 eggs in a large bowl.
3. Mix well (and slowly) using a whisk.
4. Add the milk.
5. Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I've come to love (and use) this in most of my recipes.
6. Add plenty of salt....
...and lots of fresh pepper. Mix well and set aside.
7. Cook the sausage on high heat, drain and set aside.
8. Add sausage on top of hash browns.
9. Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.
10. Mix it up well. Or good, depending on where you're from.
11. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly.
12. Turn the crock pot on low for 6-8 hours.

Mon, 06 Jul 2026 00:00:00 GMT

No-Potato Cauliflower Hash Browns Are Your Favorite New Breakfast Side

Ingredients

½ cup head cauliflower
1 tablespoons egg
¼ tablespoon mixed cheese
3 teaspoons minced onions
1 teaspoon chopped chives
¼ tablespoons garlic powder
¼ salt
2 ⅛ teaspoon black pepper
coconut oil, or Land O Lakes Salted Butter, for frying

Instructions

Using a box grater with medium holes, grate half a head of cauliflower over a small mixing bowl to make cauliflower rice. Here’s a shortcut version if you’re willing to wash one more dish: Pulse half the cauliflower in a food processor.
Pat and press down on the cauliflower rice with dry paper towels to squeeze out any excess moisture. If you skip this step, there’s a slight chance that your hash browns will be soggy and brittle.
Crack an egg into a ramekin, beat to combine the whites and yolk, and stir into the cauliflower rice. Add cheese and minced onions; stir. Season with garlic powder, salt, and black pepper, and stir again.
Melt 2 tablespoons coconut oil or Land O'Lakes Butter in a cast-iron skillet over medium heat.
Shape into 10 to 12 circular patties, pressing firmly together with your hands. Only place three hash browns in the skillet at a time. Cook for 5 minutes on each side, or until golden brown.
Serve hot with a generous dollop of yogurt, sour cream, applesauce, ketchup, or whatever your heart desires.

Mon, 06 Jul 2026 00:00:00 GMT

Muffin Pan Breakfast Sandwiches

Ingredients

12 english muffins and/or small bagels
12 eggs (less for fewer sandwiches)
2 tablespoons extra-virgin olive oil (or butter, for greasing pan)
salt and pepper (to taste)
chopped up veggies such as cilantro, bell pepper, green onion, red onion, and tomato
cooked bacon, sausage, or other breakfast meats
sliced Cheese
sliced Avocado
hot sauce, ketchup, or other condiments

Instructions

Preheat the oven to 375 degrees F.
Grease each muffin cup with olive oil or butter.
Crack an egg into each muffin cup
Optional: scramble the eggs and add salt, and pepper for a scrambled egg sandwich, in addition to veggies for an omelette egg sandwich
Bake for approximately 15 minutes, or until egg is cooked through.
If using breakfast meats, cook them while eggs are baking.
Assemble breakfast sandwiches on an english muffin or bagel with one muffin cup egg, bacon, sausage, cheese, and/or leftover veggies, and hot sauce.
Eat immediately, or wrap the sandwiches to refrigerate or freeze for another time.

Mon, 06 Jul 2026 00:00:00 GMT

Spinach Soup

Ingredients

1 bunch Spinach
14 oz chicken broth
1/4 cup olive oil
1 cup Fresh mushrooms
3 tablespoons All purpose flour
1 cup low fat plain yogurt NOT NON-FAT!!!!
1 teaspoon Curry powder
Salt & pepper
1 pkg turkey bacon

Instructions

using a a large saucepan, wilt spinach in 2-3 T broth
in a separate pan, fry mushrooms in olive oil or butter with flour, curry powder, salt & pepper
puree in blender with remaining broth
return to large saucepan and combine with plain yogurt. (If you use non-fat, the soup will separate--YUCK!) You may substitute cream instead if you are feeling skinny. It's delicious, but oh, so bad for you!
Serve with cooked, chopped bacon as a garnish. (I wouldn't call the amount my family use a garnish, it's more like a dump truck load...)

Mon, 06 Jul 2026 00:00:00 GMT

french toast

Ingredients

Egg
toast
Oil

Instructions

soak bread in egg
fry

Mon, 06 Jul 2026 00:00:00 GMT

Easy Breakfast Casserole

Ingredients

2 cups dry chicken stove top stuffing mix (from the canister)
2 cups milk
1 1/2 cups cubed ham (or use Bob Evans Sausage, cooked, drained well, and crumbled)
6 eggs, beaten
1 cup cheddar cheese shredded
1/2 cup onion chopped (optional)
1/2 cup green peppers chopped (optional)
1/2 cup mushrooms sliced (optional)
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions

Preheat oven to 350(F). Lightly grease 9x9 baking dish. Mix all ingredients together. Pour into baking dish. Bake for about 45 - 50 minutes or until set.
Double it for 9x13 pan. See note below.

Mon, 06 Jul 2026 00:00:00 GMT

The Pink Breakfast Smoothie

Ingredients

1/2 Cup Peanut butter
1 cup milk
handful of ice cubes
1 cup Strawberries Wash/rinse
1 Banana
1/2 Cup Oats
1 Tsp Raw honey

Instructions

Throw it all in a blender, blend until a smooth texture

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Smoothie

Ingredients

2 bottles orange juice with pulp
1 bottle almond milk
1 bag flax seed ground
1 container Baby spinach
14 whole Bananas
1 bag frozen strawberries
1 bag frozen blueberries

Instructions

toss in blender

Mon, 06 Jul 2026 00:00:00 GMT

Potato Farmers Breakfast

Ingredients

6 Eggs beaten
1/2 lb Bacon
3 Potatoes; cubed
1 c Onion chopped
1/4 c Cheddar cheese; grated
1/2 ts Pepper
2 tb Fresh chives; chopped
1/4 ts Salt

Instructions

1. Fry the bacon in a large frying pan, or microwave it on a microwave bacon tray. Drain the grease. 2. Add the cubed potato, onion and chives to the pan with the bacon. Cook the mixture on the stove for 5 minutes. Stir in the beaten eggs, salt and pepper. 3. Sprinkle the grated cheese over the mixture. Cover the pan and cook over medium heat for 5 more minutes, or until the eggs are set. 4. Remove the pan from the heat and cut the dish into wedges. Serve hot. Contributor: The Potato Cookbook - Janet Reeves Posted to MM-Recipes Digest by Jack Elvis on Apr 28, 1998

Mon, 06 Jul 2026 00:00:00 GMT

Bacon, Eggwhite and Cheese on English Muffin

Ingredients

1 slice microwave bacon
1 ounce low fat cheese
3 tablespoons egg beaters, egg whites
1 whole Whole wheat English Muffins
1 whole banana

Instructions

Cook egg whites
Microwave bacon
Toast muffin
Combine, add cheese and warm in microwave

Mon, 06 Jul 2026 00:00:00 GMT

British Breakfast in Bed - Boiled Eggs and Marmite Soldiers

Ingredients

2 medium free-range eggs, at room temperature
2 slices bread
butter
marmite (optional)
salt

Instructions

Bring a small pan of water to the boil. Carefully lower in the eggs and simmer for 4 minutes. Turn off the heat and leave the eggs in the water for another 15 seconds before removing with a slotted spoon.
Meanwhile, toast the bread, butter generously and spread thinly with marmite and slice into fat fingers.
Place your eggs in an egg cup and provide a teaspoon and a knife.
Cut the tops off the eggs and eat with the buttery marmite toast soldiers and a little salt.
Cook's note: if you use eggs at room temperature rather than straight from the fridge, they are less likely to crack in the boiling water.

Mon, 06 Jul 2026 00:00:00 GMT

Apple & Granola Breakfast Cobbler (CROCKPOT)

Ingredients

4 granny smith apples peeled, cored & sliced
1/2 cup brown sugar
1 tbs lemon juice
1 tsp cinnamon
2 cups granola
2 tbs butter
Cream, half & half or vanilla yogurt optional

Instructions

Place the apples in the CROCKPOT. Sprinkle the brown sugar, lemon juice and cinnamon over the apples. Stir in the 2 cups granola and butter. Cover and cook on LOW for 6 hours or HIGH for 2 - 3 hours. Serve hot with extra granola on top plus cream, half & half or vanilla yogurt.

Mon, 06 Jul 2026 00:00:00 GMT

Excellent potatoe and sausage breakfast!!

Ingredients

1/2 medium onion
salt, pepper, onion powder and garlic powder to taste
3 tbs maple syrup
2 heaping tbs butter

Instructions

Wash the potatoes and cut into small chunks , does not matter if you peal them or not .slice your sausages into thin slices . dice up 1/2 a medium onion put ingredients into a medium or large frying pan. add butter & spices . fry until potatoes are soft and sausages are cooked , add maple syrup and fry for about 3-4 mins. dish up and eat.

Mon, 06 Jul 2026 00:00:00 GMT

Usual Breakfast

Ingredients

2 slices Bread
2 Triangles Laughing cow
2 slices Cooked ham

Instructions

Toast bread, spread Laughing cow on toast and add ham.

Mon, 06 Jul 2026 00:00:00 GMT

Grilled Eggplant Stacks (And Other Passover-Friendly Lunches) | The Nosher

Ingredients

1 medium eggplant
Salt and pepper
Cooking spray
1 Tbsp olive oil
1 large, ripe tomato
4 oz fresh mozzarella, sliced
3 Tbsp balsamic vinegar
1 Tbsp olive oil
Salt and pepper
Fresh basil (optional)

Instructions

Cut a brown paper bag and lay out on the counter or table. Slice eggplant into 1/2 inch slices and lay out on top of paper. Sprinkle with salt and pepper and allow eggplant to sit for 1 hour. Flip eggplant slices and let sit for another hour. (if you don't have a paper bag, you can lay out on baking sheets, paper towel or parchment. The paper bag helps absorb some of the excess water).
Blot eggplant with towel to remove excess water.
Preheat oven to 400 degrees. Spray baking sheet with oil.
Lay eggplant slices in one layer and roast for 12-15 minutes, or until just brown.
Stack eggplant, tomato, mozzarella and repeat. Drizzle small amount of balsamic vinegar and olive oil on each stack. Add salt and pepper to taste.
Garnish with fresh basil if desired.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Tostadas

Ingredients

6 small corn tortillas
2 tbsp. extra-virgin olive oil, divided
Kosher salt
1 (15-oz.) can black beans, rinsed and drained
3 tbsp. water
1 c. shredded pepper jack cheese
1 avocado, halved and pitted
Juice of 1/2 lime
2 tbsp. chopped fresh cilantro
Freshly ground black pepper
6 large eggs
Pickled jalapeños, pickled red onions, and salsa, for serving

Instructions

Preheat oven to 400°. On a large baking sheet, arrange tortillas in a single layer. Lightly brush both sides with 1 tablespoon oil; season with salt. Bake until golden and crispy, about 15 minutes.
In a small bowl, mash beans with a fork until mostly smooth but with some chunks remaining. Stir in water.
Divide beans among tortillas and spread in an even layer. Top with cheese. Continue to bake until cheese is melty, about 5 minutes more.
In another small bowl, smash avocado until smooth. Stir in lime juice and cilantro; season with salt and pepper.
In a medium nonstick skillet over medium heat, heat remaining 1 tablespoon oil. Working in batches, crack eggs into pan and cook until whites are set, about 3 minutes; season with salt and pepper.
Top tortillas with smashed avocado, 1 egg, jalapeños, onions, and salsa.

Mon, 06 Jul 2026 00:00:00 GMT

My Every Morning Super Healthy Green Shake (Alkaline)

Ingredients

1/2 Cucumber (Washed by NOT peeled)
2 Roma Tomatoes
1 & 1/2 doz Red Grapes (Small Handful)
3/4 cup Soy Milk
2 Bananas (As green as possible and still be able to peal)
1 Avocado (Slightly green)
1 teaspoon Your Favorite SuperGreen Powder (Rounded Teaspoon)
1/2 teaspoon Stevia (Add to your taste)
4 or 5 Alkaline Water Ice Cubes

Instructions

In Nuti-Bullet Blend: Cucumber, Tomatoes, Grapes and Soy Milk.
In Normal Blender Add:
Contents of Nutri-Bullet, Bananas, Avocado, SuperGreens, Stevia and Ice Cubes.
Pour contents into the same Nuti-Bullet flask, screw on the handle and enjoy. It will be thick like a shake and taste wonderful!
(Note: To make this even healthier, substitute Soy Milk with Almonds and Alkaline Water; blend in Nuti-bullet to make Almond Milk.)

Mon, 06 Jul 2026 00:00:00 GMT

Sheet Pan Breakfast Fried Rice

Ingredients

1/2 lb bacon, diced
6 garlic cloves, chopped
8 cups cooked jasmine rice
10 ounces frozen peas and carrots, thawed
1 cup chopped red bell pepper
4 scallions, white parts chopped and greens sliced thin
3 tablespoons soy sauce
1 tablespoon sesame oil
1 1/2 cups shredded colby-monterey jack cheese
6 large eggs
sriracha sauce, for topping

Instructions

Preheat oven to 450 degrees F and place oven rack in center of oven. Arrange bacon and garlic on a baking sheet and bake until bacon is crisp, about 15-18 minutes.
Remove baking sheet from the oven, stir in the rice and return to the oven to bake until rice is crisp and starting to turn lightly golden, about 18-20 minutes.
Remove baking sheet from the oven, stir in the peas and carrots, bell pepper, chopped scallion whites, soy sauce and sesame oil. Make 6 indentations and crack the eggs into them. Sprinkle shredded cheese over the rice and return the baking sheet to the oven. Bake until cheese is melted and eggs are set, about 13-15 minutes.
Remove from oven, sprinkle over sliced green scallions and drizzle with sriracha.

Mon, 06 Jul 2026 00:00:00 GMT

The Great Canadian Breakfast Sandwich Recipe by Tasty

Ingredients

2 tablespoons salted butter, divided
1 large egg
3 back bacons, or peameal - thin slices
2 tablespoons maple syrup
1 montreal style bagel
2 slices canadian cheddar
6 all dressed chips, whole
1 tomato slouse, large

Instructions

Preheat oven to 400F
In a large non-stick frying pan over medium heat, melt 1 tbsp butter. Crack in egg, season with salt and pepper and fry for 3-4 minutes. Add peameal bacon halfway through, cooking about 1 minute per side. Drizzle maple syrup over top of bacon and egg and continue cooking for an additional 2-3 minutes, flipping bacon to become coated in maple syrup.
Cut open the Montreal style bagel and spread each side with remaining salted butter. Place butter side up on a baking sheet. Place a slice of cheddar on each half. Transfer to a 400F oven for 3-4 minutes or until the cheese has melted.
Remove from the oven. Stack bacon, egg and tomato on one bagel half, season tomato with salt and pepper. Finally add all dressed chips and top with the remaining bagel half, enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

12 slices White bread pepperidge farm original
1 pound Sausage
3 cups Milk
1/2 pound Sharp cheddar grated
4 Eggs

Instructions

Saute sausage until lightly browned. Cover the bottom of the casserole with bread slices, next, layer 1/2 the cheese and sausage, followed by another layer of bread, followed by the remaining sausage and cheese. Lightly beat together eggs and milk. Pour over sausage mixture. Press down until milk comes through. Refrigerate overnite, uncovered. Bake for 1 hour at 350 degrees.

Mon, 06 Jul 2026 00:00:00 GMT

Low Carb Vegetarian Mexican Breakfast Casserole

Ingredients

1 tablespoon olive oil
1 onion
1/2 bell pepper
2 garlic cloves, minced
8 ounces Morningstar Farms grillers, crumbles
5 slices pickled jalapeno chilies, chopped
2 cups cheddar cheese, shredded
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon paprika
1 tablespoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup salsa
12 eggs
1/2 cup light cream

Instructions

Preheat oven to 350F and grease a 9x13 pan.
Saute onion and pepper in olive oil until onions are translucent.
Add minced garlic and saute for 1 minute.
Add Morningstar crumbles and chopped jalapenos. Cook until heated through.
Add spices to crumbles and mix thoroughly. Remove from heat.
Scramble eggs. Add cream, 1 1/2 C shredded cheese, and salsa.
Mix crumble mixture and egg mixture. Pour in pan.
Bake for 30 minutes, top with cheese, and bake for 15 more minutes.
Let stand 15 minutes before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Down-Home Creamed Eggs on Toasted English Muffins

Ingredients

3 c Skim milk
1/4 ts Pepper
4 English muffins; split,
6 Hard-cooked eggs; thinly
3 tb All purpose flour
1/2 ts Salt

Instructions

1. Pour milk into medium nonstick saucepan. Place saucepan over medium-high heat; stir in flour with wire whisk until well blended. Add salt and pepper. Cook and stir until bubbly and thickened. Remove from heat. 2. Place muffin halves, cut side up, on 4 individual plates. Arrange sliced eggs evenly over muffins, using 1 1/2 eggs per serving. Spoon sauce evenly over eggs. 4 servings Recipe by: Pillsbury Fast and Healthy Magazine Posted to MC-Recipe Digest by Susan on Apr 21, 1998

Mon, 06 Jul 2026 00:00:00 GMT

Good Morning Muffins with Carrot

Ingredients

1 tb Honey
1 tb Lowfat buttermilk
1/2 c Orange juice
1 ts Baking Powder
1/3 ts Ground cinnamon
1 tb Diet spread with buttermilk;
1 tb Applesauce
1/4 c Egg substitute
1/3 c Shredded carrots; fine or
1 pn Ground allspice; optional
1/2 c Whole-wheat flour
1/8 ts Grated orange peel; dried
1/2 c Unbleached flour
1/8 c Oat bran

Instructions

Makes 6 muffins: line muffin pan with paper baking cups); set aside. PREHEAT oven to 400F. WET INGREDIENTS: Measure the wet ingredients (except the carrot) in a 2-cup pyrex or other measuring cup. Stir with a fork to incorporate the honey. DRY INGREDIENTS : Measure the dry ingredients into a medium bowl:, stir together to mix and fluff. NOTE: If using fresh orange rind, add it to the wet ingredients. Add very cold whipped margarine to the dry ingredients, working it in with a fork. Stirring, drizzle n the buttermilk and gently crumb with a fork. Finally, fold the Wet into the Dry ingredients in the larger bowl and fold until just combined. Stir in the carrots. Batter will be drop-cookie stiff. Divide the batter equally into the muffin cups, filling each about three-quarters or more full. Bake at 400F about 18-20 minutes. Remove the muffins from the muffin cups. Cool on a wire rack. VARIATION: replace carrot with zucchini. (MC-PER MUFFIN 17% cff: 128 calories, 2.5g fat, 4g protein, 24g carbohydrate, 0mg cholesterol, fiber 2g.) *TIPs to cut your own muffin recipes. Use 2 egg whites or 1/4 cup fat-free egg substitute in place of each whole egg. Replace whole milk with skim milk. Reduce the oil to 1 tablespoon per cup of flour. * OAT bran (cereal) flakes with flax seed; lightly crushed. *To store: Individually wrap each muffin in freezer wrap and freeze until ready to serve. To Reheat: Thaw overnight at room temperature. Or thaw and reheat each muffin in a microwave oven on high power (100%) for 15 to 20 seconds. Times: Prep: 20 min.; Baking: 20 min.; Microwaving: 15 sec. (opt.) 1998Apr Hanneman >>eat-lf Review: Flavorful but dry; texture a little tough. Next time double the carrot. Recipe by: Preventions Stop Dieting and Lose Weight /Revised Posted to EAT-LF Digest by KitPATh on Apr 19, 1998

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Cereal w/ fruit

Ingredients

1 1/2 cup Corn Flake Cereal
1 1/2 cup Almond or Soy Milk
1/2 cup Sliced Banana or Blueberries

Instructions

1. Get a cereal bowl and all other necessary ingredients.
2. Pour the cereal into the bowl.
3. Pour the "milk" on top of the cereal.
4. Add fruit to make it more enjoyable.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Potatoes2

Ingredients

1/4 ts Salt
2 md Potatoes peeled and sliced
1/4 c Cheddar cheese shredded
1/4 ts Garlic salt
1/8 ts Pepper
1/4 c onion Sliced

Instructions

Coat a 9" microwave safe plate with nonstick cooking spray. Arrange potato and onion slices on plate; sprinkle with seasonings. Cover and microwave on high for 5 minutes. Sprinkle with cheese. cover and microwave on high for 4-5 minutes or until potatoes are tender. Recipe by: TASTE OF HOME - FEB/MARCH 1996 Posted to MC-Recipe Digest by "Marie Smith" on May 2, 1998

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole Recipe

Ingredients

1 (24 oz) bag of frozen hash brown potatoes
12 beaten eggs
1/2 lb of cubed ham or thin sliced ham or cooked crumbled bacon or sausage
3 c. of shredded cheddar cheese
1/4 c. of margarine
1 chopped small sweet onion
1 chopped small green pepper
2-3 chopped medium tomatoes

Instructions

First you want to melt the margarine and place in the bottom a regular size baking pan.
Then Spread in the potatoes (still frozen good) in bottom of the pan.
Then you can sprinkle chopped vegetables over potatoes.
Now add in the salt and pepper to taste.
Next you want to sprinkle the meat over potatoes and vegetables.
Then you can pour beaten eggs over potatoes.
And then you will bake at 350 degrees for approx. 45 minutes.
Then remove from oven and sprinkle cheese.
Now bake approx. 5-10 minutes letting cheese get hot and bubbly.
Then you can remove from oven to cool.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast sandwiches

Ingredients

8 each bagels
8 each biscuits
18 each eggs
1 lb bacon
1 pkg ham slices
16 slices american cheese

Instructions

Cook biscuits and cut in 1/2. Cook eggs in egg rings. Cook bacon.
Assemble sandwiches. Put one sandwich in sandwich bag, put all bags into one freezer bag.

Mon, 06 Jul 2026 00:00:00 GMT

Morning-Glory Bran Muffins

Ingredients

1.5 cups All purpose flour sifted
1 cup Bran unprocessed
1 cup Brown sugar dark
2 teaspoon Baking Soda
2 teaspoon Cinnamon
1/4 teaspoon salt
1 cup carrots peeled and grated
1 green apple peeled and grated
1/2 cup raisins
1/2 cup pecans chopped, coarse
1/4 cup coconut grated
3 eggs
1/2 cup vegetable oil

Instructions

Heat oven to 400 degrees. Lightly grease muffin tins.
Combine flour, bran, dark brown sugar, baking soda, cinnamon and salt.
Make a well in the center of the dry ingredients and add grated carrot, apple, raisins, pecans and coconut. Stir together just enough to moisten dry ingredients (do not beat).
Add eggs and vegetable oil and stir lightly.
Fill muffin tins to top and bake 35 to 40 minutes or until cake tester comes out clean.

Mon, 06 Jul 2026 00:00:00 GMT

Morning Glory Muffins

Ingredients

1/4 c Fructose
1 1/2 ts Baking Powder
1 Egg white
2 c Flour
1/2 ts Baking soda
2 tb Vegetable oil
1/2 md Mango; finely chopped
2/3 c Fat-free yogurt; plain
8 oz Crushed pineapple in juice;
1/8 ts Salt
1 md Orange; finely chopped

Instructions

Mix all ingredients, adding fruit last. Spooin into muffin tims that have been coated tieh non-stick spray. Bake 15 minutes at 350 degrees. Makes 12 muffins. 1 serving = 1 muffin Exchange: 1 starch/bread, 1/2 fruit, 1/2 fat Recipe By : Prodigy Posted to MC-Recipe Digest V1 #234 Date: Sat, 5 Oct 1996 03:33:10 +0000 From: Patti McCoy

Mon, 06 Jul 2026 00:00:00 GMT

Nutritious Breakfast Bread

Ingredients

1/2 c Vegetable oil
3/4 c Orange juice
2/3 c Dry non-fat milk powder
1 c Mashed banana
1/3 c Chopped prunes
1 c Whole wheat flour
1/2 c Chopped peanuts
1/2 c Raisins
1/2 ts Baking soda
1/2 ts Salt
1/4 c Walnuts chopped
1/2 c Molasses
2 ts Baking Powder
1/2 c Brown sugar
3 Eggs
1 c Flour
1/3 c Oatmeal

Instructions

Preheat oven to 325 F. Combine flour, salt, baking powder, baking soda, milk, oats, sugar, nuts, raisins and prunes in large bowl. Blend with fork. Beat eggs until foamy. Add oil, molasses, juice and bananas. Add mix to dry ingredients. Pour into 2 8x4 greased loaf pans. Bake at 325 F one hou( for muffins, grease tins and fill 2/3 full, bake 350 F for 20 minutes)Cool slightly before removing from pan.You may substitute raw chopped apples, grated carrots, applesauce or grated zucchini for bananas.

Mon, 06 Jul 2026 00:00:00 GMT

Soup Toasts (Part 1)

Ingredients

1 Any of the below

Instructions

SOUFLEED CRACKERS: Split water crackers in half, soak in ice water about 3 min. Remove with spatula and drain on towel. Transfer to baking sheet, dot with butter,bake at 450 about 30 min or until puffed, crisp, golden brown and dry. Add more butter half way through if desired. CROUTONS: Cut slices of bread into cubes, dry in slow oven at 300. May be brushed with melted butter and baked at 400 until golden brown. May be sprinkled with herbs, herb salts, etc. SESAME TOASTS: Trim crusts from sliced bread, cut bread into triangles. Toast, brush immediately with melted butter, sprinkle with sesame seeds and serve immediately. POPPY SEED TRIANGLES: Trim crusts from sliced bread, cut into triangles. Butter triangles, sprinkle liberally with poppy seeds, bake at 300 for 15 minutes or until golden. CHEESE TOASTS: Trim crusts from day-old sliced bread, cut slices into strips. Stir 3 T melted butter into one beaten egg. Dip bread strips into mixture then roll in grated Paremsan cheese. Arrange on buttered baking sheet and bake at 375 for 5 - 6 minutes, until they start to turn golden. These are from the July 1963 "Gourmet" magazine. Heather near L.A. u

Mon, 06 Jul 2026 00:00:00 GMT

Light French Toast

Ingredients

1 Egg large
1 Egg white large
3/4 cup Fat-free evaporated milk canned
1 teaspoon Vanilla extract
8 slices Pepperidge Farm Raisin Cinnamon Swirl bread
1 teaspoon Confectioners sugar optional

Instructions

1) In a wide dish, beat the egg and egg white with a fork until smooth. Stir in milk and vanilla.
2) Set a griddle or large skillet over medium-high heat until hot (about 2 minutes). Remove pan from heat and coat with cooking spray; turn heat to medium and return pan to burner.
3) Dip the bread into the egg mixture to saturate. Lift out, letting excess drip off before placing on griddle. Cook until browned and cooked through (1-2 minutes per side). Transfer to plates. Dust with sifted confectioner's sugar (optional).

Mon, 06 Jul 2026 00:00:00 GMT

Yogurt breakfast

Ingredients

Greek yogurt
Fruits
Instant Oatmeal
Chia seeds
Agave
Cinnamon

Instructions

Put the greek yogurt into a bowl and mix it with agave and cinnamon. Cut fruit of your choice and put it on the yogurt. Top with oatmeal, chia seeds, more cinnamon and agave.

Mon, 06 Jul 2026 00:00:00 GMT

Hardy Breakfast Casserole

Ingredients

10 large Eggs hard boiled, peeled and cool
2 lbs Ground Chuck optional, ground sausage
1 medium Sweet Onion chopped
1 Bell pepper, Orange chopped
1 Bell pepper, Red chopped
27 American cheese slices
10 large Potato
10 large Eggs
1/2 cup Milk
Parsley
1/2 cup Water

Instructions

1. Boil the eggs, remove shell and set aside.
2. Peel and chop onion, add to meat and brown, drain grease and set aside.
3. Wash and peel potatoes, slice thin and evenly, set aside.
4. Mix egg, milk & water, set aside.
5. Slice hardboiled eggs.
6. Preheat oven to 350 degrees.
7. Start layering. Add 1/2 the potatoes, sprinker with salt, pepper & parsley, then the red peppers, then half the meat (optional: crushed red pepper on the meat and onions.), then half of the sliced eggs and then half the cheese slices. Repeat, only use the orange peppers for this layer.
8. Pour the egg and milk mixture over the top of the casserole. Touch off with additional salt and pepper and bake.
9. Bake for 1- 1/2 hours, let set for 10 to 15 minutes before cutting. Serve and eat!
Notes: Before pulling it out of the oven, test to make sure its done. Tip it to one corner and if there is no liquid its done. Bake time will vary depending on the size of pan used and number of layers added. (Fresh Mushrooms would be pretty tasty in here too!)
Top off with salsa, green chili or tabasco sauce.

Mon, 06 Jul 2026 00:00:00 GMT

Spinach Breakfast Smoothie

Ingredients

1 Frozen banana
1 tablespoon Peanut butter
1 cup Skim milk
1/2 cup Greek Plain yogurt
4 cups Baby spinach Packed
1 teaspoon Honey

Instructions

Combine all ingredients In a blender and blend on high speed.

Mon, 06 Jul 2026 00:00:00 GMT

Tomato consommé with Lancashire cheese on toast

Ingredients

3kg ripe plum tomato , quartered
175ml white wine
750ml tomato juice
3 garlic cloves , sliced
2 large shallots , finely diced
2 tsp salt
1 ½ tsp caster sugar
fresh picked herb leaves and small sprigs, such as chervil, baby basil , baby sorrel, snipped chives and small salad leaves, to serve
18 baby plum tomatoes , peeled
squeeze lemon juice
¼ tsp icing sugar
2 tsp olive oil , plus extra for drizzling
25g butter , plus an extra 15g
25g plain flour
100ml milk
175g Lancashire cheese , such as Leagram's organic, grated
1 medium egg yolk
100ml pale ale , such as Bowland Brewery Sky Dancer
½ tsp English mustard
2 tsp Worcestershire sauce
6 slices medium white bread from a sliced loaf, crusts removed, each slice halved lengthways into rectangles approx 3.5cm wide x 9cm long

Instructions

Put the tomatoes for the consommé into a very large saucepan. Add the remaining consommé ingredients, except the herbs and leaves, then simmer on a low heat for 2 hrs.
Line a large sieve with cheesecloth. Set it over a very large bowl, then carefully pour the liquid through. Leave to slowly drain but, to ensure the consommé stays clear, do not press tomatoes. Set aside. (The tomatoes can be puréed to make a sauce for pasta, then frozen for later use.)
Put tomatoes for marinating into a small bowl. Squeeze over a little lemon juice, dust with the icing sugar and 2 pinches of salt, then pour over the 2 tsp oil. Marinate briefly while you prepare the cheese on toast.
Heat oven to 200C/180C fan/gas 6. Melt the 25g butter in a medium pan, add the flour, then stir for 2-3 mins over a low heat to cook the flour. Remove from heat, then gradually stir in milk. Return to the heat and stir briefly until thickened to a thick paste. Stir in the cheese, beating well until it has melted to a smooth paste. Take off the heat, beat in the egg yolk, then set aside. In a small pan, bring the ale, mustard and Worcestershire sauce to a boil, then bubble over a high heat for 8-10 mins until reduced to a thick consistency (you should have about 1 tbsp thick liquid). Stir this into the cheese mixture, cover and cool. Melt the 15g butter. Brush one side of each bread slice with the butter, lay them on a baking sheet, butter-side up, then season with salt. Bake for 10-12 mins until golden and crisp. (Both sauce and toasted bread can be prepared a day ahead. Chill sauce until required, keep toast wrapped in foil.)
To serve, heat the grill. Spread the cheese mix thickly and evenly over each slice of toast (you will have some left over for another time), then lay them on a baking tray. Grill until golden. Meanwhile, gently heat the consommé. Place 3 marinated tomatoes in the bottom of each serving bowl. Scatter a few herbs on top of the tomatoes, then drizzle around a little olive oil. Pour in enough consommé to just cover the tomatoes, then scatter over a few more herbs and leaves. Serve with the hot cheese on toast on the side.

Mon, 06 Jul 2026 00:00:00 GMT

Ham-and-Hash Brown Breakfast Casserole

Ingredients

8 bacon slices
¾ cup chopped sweet onion
⅓ cup butter
1 (30-ounce) package frozen country-style hash brown potatoes, thawed
1 (10 3/4-ounce) can cream of chicken soup
1 (16-ounce) container sour cream
2 cups (8 ounces) shredded Colby Jack cheese
1 (8-ounce) package diced ham
1 (4-ounce) jar diced pimiento, drained
2 tablespoons coarse-grained Dijon mustard
½ teaspoon salt
½ teaspoon freshly ground pepper

Instructions

Cook bacon in a large nonstick skillet over medium heat until very crisp. Remove bacon from pan, reserving 2 tablespoons drippings in pan. Crumble bacon; set aside.
Add onion to reserved drippings; cook over medium-high heat 6 minutes or until tender and golden. Reduce heat to medium-low, and swirl in butter until melted; remove pan from heat.
Squeeze excess moisture from potatoes. Stir in potatoes, soup, and remaining ingredients. Spoon into a greased 13" x 9" baking dish.
Bake, covered, at 350° for 45 minutes. Uncover and sprinkle with crumbled bacon. Bake 15 more minutes or until browned on top. Let stand 10 minutes before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Loaf

Ingredients

2 Cups Flour
2 Tsp Baking powder
1 Tsp Baking soda
1/2 Tsp Allspice, cinnamon, nutmeg
3/4 Cup Sugar optional
1/2-1 Cup Unsweetened apple sauce
1 Egg
1 Cup Wholepberry cranberry sauce
1/2-1 Apple chopped
1 Juice from lemon
1/2-1 Bananas
1 Cup Crushed walnuts and/ or other nuts/seedspre

Instructions

Pre-heat oven to 350 degrees. Spray a loaf pan with a cooking spray.
Put all dry ingredients in a large bowl and mix together.
Add:
Sugar, if using
Apple sauce
Mix together so that sugar and apple sauce adhere to flour mixture (slightly lumpy)
Make a hole in the middle and the mixture and add
1 beaten egg
Cranberry sauce
Apple chopped
Banana, (mashed in lemon juice prior to adding)
With a fork, mix together the wet ingredients, and then mix into dry ingredients
Add nuts and seeds.
Other items you can add - pear, peach, blueberries, strewed rhubarb, strawberries, zucchini, carrots
Bake for 45 mins. Best to check at 30 mins.

Mon, 06 Jul 2026 00:00:00 GMT

Delicious Healthy Low Fat Muffins

Ingredients

1/2 cup wheat bran
1/2 cup oat bran
1 1/3 cups whole wheat flour
1 1/4 teaspoons baking soda
1/8 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 1/4 cups low-fat buttermilk (or regular non-fat milk, soy milk, almond milk)
1 egg
1 ripe mashed banana (or 1/2 cup applesauce)
1 teaspoon vanilla
1/2 cup honey
1 1/2 tablespoons oil (vegetable, canola, or safflower)
1/3 cup shredded coconut (optional)
1/3 cup dried currant (or raisins or cranberries, also optional)
orange zest (optional)

Instructions

Preheat oven to 350.
Prepare a 12 muffin tin with liners or oil.
Place all the dry ingredients including spices, in a blow and mix together, set a side.
In a separate bowl, mix the milk, egg, vanilla and oil until well blended.
Add the mashed banana, honey, and orange zest (if using) to the batter. Mix well.
Add in the dry ingredients to batter and mix.
Last add coconut and currants if using. You can also add pecans or walnuts if you like nuts in your muffins.
Bake at 350 degrees for 24 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast casserole

Ingredients

1 Pound Bacon Crisp and crumble
1 medium Onion Chopped and saute
6-8 Eggs Beaten
4 Cups Frozen hash browns Thawed
2 Cups Cheddar Shredded
1 1/2 Cups Small curd cottage cheese
1 1/4 Cups Shredded Swiss cheese

Instructions

Combine all in greased 13 x 9 pan
Bake at 350 for 35 - 40 minutes
Let stand 10 minutes before cutting

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Burrito

Ingredients

Egg
12 inch tortilla
Sausage
Cheese
Avocado optional
Salsa
Hash brown

Instructions

Cook
Put together

Mon, 06 Jul 2026 00:00:00 GMT

Creamy Broccoli-and-Spinach Soup

Ingredients

3 tablespoons unsalted butter
2 leeks (about 1 pound), white and light-green parts only, halved lengthwise and thinly sliced crosswise, well washed, and drained (2 cups)
3 cloves garlic, smashed and peeled
2 teaspoons Dijon mustard
3 tablespoons unbleached all-purpose flour
4 cups low-sodium chicken or vegetable broth
1 small head broccoli (about 12 ounces), stems peeled and cut into ¼-inch coins, head cut into bite-size florets
Kosher salt and freshly ground pepper
5 ounces baby spinach, stems removed (6 packed cups)
0.333 cup crème fraîche
Store bought pretzel nuggets, for serving (optional)

Instructions

Melt butter in a medium saucepan over medium-high heat. Add leeks and garlic and cook, stirring occasionally, until translucent, about 2 minutes. Stir in mustard, then flour; cook until mixture has a slightly nutty aroma, about 1 minute.
Gradually whisk in broth until combined. Add broccoli stems and season with salt and pepper; increase heat to high and bring to a boil, whisking constantly. Add broccoli florets; reduce heat to low and simmer partially covered until broccoli is tender, about 8 minutes. Stir in spinach and cook 1 minute more; remove from heat.
Working in batches, purée soup in a blender. Return to pot and reheat over medium-low. Whisk crème fraîche with 1 tablespoon water in a small bowl. Serve soup, drizzled with crème-fraîche mixture and garnished with pretzels.

Mon, 06 Jul 2026 00:00:00 GMT

Eggs on toast

Ingredients

Bread
Eggs
Hendos
Spinach
Butter

Instructions

Bread in toaster
Spread with butter
Oil in pan
Add eggs

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Hash

Ingredients

1 pound Ground Italian sausage
1/2 cup Chopped red onion
3 tablespoons Vegetable oil
1 package Simply Potatoes® Shredded Hash Browns
1/2 cup Sour cream
2 teaspoons Dijon mustard
Salt and pepper

Instructions

1. In 12-inch nonstick skillet cook sausage and onion over medium heat until sausage is browned. Remove sausage and onion with slotted spoon; drain grease.
2. Heat 2 tablespoons oil to skillet; add Simply Potatoes. Spread in an even layer; press down lightly with spatula. Cook 6 to 7 minutes or until golden brown on bottom. Drizzle with an additional 1 tablespoon oil. Turn Simply Potatoes over with spatula. Continue cooking 6 to 8 minutes or until Simply Potatoes are golden brown and tender, turning again if necessary.
3. In medium bowl stir cooked sausage, onion, sour cream and mustard until well blended. Stir mixture into Simply Potatoes. Cook until heated through. Season with salt and pepper.

Mon, 06 Jul 2026 00:00:00 GMT

The Perfect Breakfast Sandwich

Ingredients

2 sweet onions finely sliced
salt to taste
pinch of sugar
1/2 cup (112) mayo
1 tablespoon (14g) sriracha or hot sauce of choice
2 teaspoons (9g)Worcestershire sauce
Salt to taste
8 eggs
3 tablespoons (42g) unsalted butter
1.5 tablespoons (21g) creme fraiche
1/2 bunch of chives thinly sliced
Salt and pepper to taste
3 eggs
Salt
Pepper
2 Tbsp butter
Cheese of choice (smoked cheddar & gouda)
Ham

Instructions

Begin with a nice brioche or milk bun.
Once you have your bread, begin by thinly slicing your onions. Add your onions to a medium saucepan with melted butter, salt, and a pinch of sugar. Cover the saucepan and cook on medium-low heat stirring occasionally until they get darker and darker. After about 45 minutes, the onions should be deeply caramelized.
For your bacon, line a baking sheet with bacon, place in a cold oven and raise temperature to 425ºF. Cook the bacon to your desired crispness.
Optionally, you can make a spicy mayo mixing mayonnaise with sriracha, Worcestershire sauce, salt to taste, and fresh garlic.
To make the soft scrambled eggs, fill up a small saucepan with about an inch of water. Bring the water up to a light simmer and place a large bowl on top of it. The bowl should not touch the simmering water. Add to the bowl your eggs and cold butter. Constantly whisk the eggs as it gently cooks and curd until it comes together until it results in a very fine curd soft scrambled egg. Take the bowl immediately off the heat and add a little more cold butter, creme fraiche, and freshly diced chives. Finish with some salt.
To assemble, toast your buns in butter until golden brown on each cut side. Start with a layer of your spicy mayo, caramelized onions, two slices of bacon, and a generous dollop of your scrambled eggs. Top with a slice of cheese of your choice and crown the sandwich.
To make a more easy breakfast sandwich, start with any typical store-bought bread.
In a medium-sized bowl, season your eggs and whisk your eggs until combined. In a medium nonstick skillet, toss in some butter. Once it’s melted add in your eggs and two slices of bread. Coat both sides of the bread in the egg mixture, and on medium heat, let that sit for about 1-3 minutes or until that egg is cooked nearly all the way through.
Flip the eggs and bread, add some cheese and meat of your choice to each slide of bread, and fold in the sides of your egg. Once the egg has been folded over the bread slices, combine the two slices of bread and your sandwich will be complete. Enjoy!
In a medium bowl, crack in the eggs and season with salt and pepper. Whisk together.
Heat a 10-inch nonstick skillet over medium heat. Add in butter, and cook until melted and bubbling.
Add in the eggs, and add 2 slices of bread soaking one side then flip, and soak the other side then let it sit on medium heat for 1-3 minutes.
Carefully flip the bread and eggs mass over (bread should stick to the egg), add in cheese, and 3-4 slices of seared ham.
Fold the right side of the egg over, followed by the left side, and then fold the sandwich completely over.
Remove from the pan, and let cool for a few seconds before slicing and serving.

Mon, 06 Jul 2026 00:00:00 GMT

Make-Ahead Breakfast Casserole

Ingredients

8 ounces ciabatta bread cut into 1-inch cubes
1 pound turkey breakfast sausage ok if pre-cooked; or canadian bacon
1/2 cup Green onions chopped
1 1/4 cup Almond Milk or fat-free milk
1 cup reduced-fat shredded cheddar cheese vegan cheese is fine
2 whole Eggs
8 ounces Egg whites can use more for an eggier casserole, up to 16 oz
2 tablespoons Fresh parsley chopped

Instructions

Step 1
Preheat oven to 400°.
Step 2
Arrange bread cubes in a single layer on a baking sheet. Bake at 400° for 8 minutes or until toasted.
Step 3
Heat a medium skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 6 minutes or until browned, stirring to crumble. [Can also add sauteed veggies, up to 1 cup]. Combine sausage, bread, and onions in a large bowl.
Combine milk, cheese, eggs, and egg substitute in a medium bowl, stirring with a whisk. Add milk mixture to bread mixture, tossing to coat bread. Spoon mixture into a 2-quart baking dish coated with cooking spray. Cover and refrigerate 8 hours or overnight.
Step 4
Preheat oven to 350°.
Step 5
Uncover casserole. Bake at 350° for 50 minutes or until set and lightly browned [Add a few more minutes if additional eggs or veggies are used]. Sprinkle with parsley; serve immediately.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Recipe: Baked Potatoes for Breakfast Recipe

Ingredients

6 potato
1 white onion
teaspoon sea salt
ground black pepper as required
2 red bell pepper
3 teaspoon garlic powder
3 tablespoon extra virgin olive oil
2 handful coriander leaves

Instructions

Preheat oven to 218 degree Celsius. On a large baking tray, combine sliced potatoes, sliced bell peppers and onions chopped into wedges. Sprinkle some olive oil over the veggies along with garlic powder, ground black pepper and salt. In fact, you can add veggies as per your palate preference. This is one recipe where you can add your own innovation.
Toss the veggies to coat them evenly and arrange in a layer. Now bake until they turn tender and golden on the edges (approx. 45 minutes). Toss every 15 minutes to bake evenly. Serve hot by garnishing with coriander leaves. Serve hot by garnishing with coriander leaves.

Mon, 06 Jul 2026 00:00:00 GMT

Best Morning Glory Muffins

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 pinch salt
1/2 cup butter, melted
3/4 cup packed brown sugar
3 eggs, beaten
1 teaspoon vanilla extract
2 cups grated carrots
1/2 cup peeled and finely chopped apple
1/2 cup shredded coconut
1/2 cup pecans, chopped
1/2 cup raisins

Instructions

Preheat oven oven to 350 degrees and grease a 12 hole muffin pan. In a medium mixing bowl stir together flour, baking powder, cinnamon, and salt, set aside.
In a large mixing bowl stir together butter, sugar, eggs, and vanilla. Mix in carrot, apple, coconut, pecans, and raisins. Add flour mixture and stir just until blended (do not over mix!).
Divide batter between prepared muffin pan. Bake until toothpick inserted into center comes out clean, about 20 to 25 minutes. Let muffins cool in pan for 5 minutes. Transfer muffins to cooling racks to cool completley.

Mon, 06 Jul 2026 00:00:00 GMT

Do-Ahead Breakfast Bake

Ingredients

1 -2 cup cooked ham
2 (6 ounce) boxes scalloped potatoes mix
1 green bell pepper, chopped
2 cups cheddar cheese
3 cups milk
1 cup Bisquick
4 eggs
1 onion (Original recipe called for 1 onion chopped, which I have always left out, as I don't care for the ta) (optional)

Instructions

Grease 9 x 13 in. baking dish.
Mix ham, potatoes, green pepper and 1 cup of cheese in bowl.
Spread in greased dish.
In bowl, stir milk, bisquick and eggs until blended.
Pour over potato mixture (make sure potatoes are well covered with mixture).
Sprinkle with remaining cheese.
Cover and refrigerate at least 4 hours, no more than 24 hours.
Uncover casserole and bake at 375 for 30-35 minutes until edges are golden brown and cheese is melted.
Let stand 10 minutes before serving.
THE INGREDIENTS FOR SCALLOPED POTATOES SHOULD NOT HAVE "MIX" NEXT TO THEM. USE THE BOX OF POTATOES AND DISCARD THE MIX!

Mon, 06 Jul 2026 00:00:00 GMT

Microwaved Egg Breakfast Sandwich Recipe by Tasty

Ingredients

1 egg
salt, to taste
pepper, to taste
1 whole wheat english muffin
tomato, to serve
fresh spinach, to serve
avocado, to serve

Instructions

Crack the egg into the mug then season with salt and pepper.
Beat the egg.
Place the mug in the microwave and cover with a wet paper towel.
Cook for approximately 30-40 seconds.
Toast the English muffin. Then top with the egg, tomato, avocado, and spinach.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Carmen's breakfast Fruit salad

Ingredients

1 cup Strawberries chopped
2 Kiwi peeled and chopped
1 Mango peeled and chopped

Instructions

Chop and mix fruit to meet your goal of eating veg at every meal.

Mon, 06 Jul 2026 00:00:00 GMT

Apple Cinnamon Breakfast Risotto (CROCKPOT)

Ingredients

1/4 cup butter
4 granny smith apples peeled, cored & diced into 1/2" cubes (1 1/2 lbs)
1 1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp salt
1 1/2 cup Arborio rice
1/2 cup brown sugar
4 cups apple juice
1 tsp vanilla
dried cranberries, sliced almonds, milk optional

Instructions

Coat the CROCKPOT with cooking spray and set aside. Melt the butter in a large skillet over medium-high heat. Add the apples, cinnamon, allspice and salt. Cook and stir for 3 - 5 minutes. Transfer to the CROCKPOT. Add the rice and stir. Sprinkle the brown sugar evenly over the top. Add the apple juice and vanilla. Cover and cook on HIGH for 1½ - 2 hours, or until the liquid is absorbed. Top with the optional ingredients when served.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Breakfast Burritos

Ingredients

1 Dozen Eggs
1 Package Turkey Bacon Chopped
3-4 Medium Red potatoes Roasted
1/2 Small Onion Chopped
1 Avocado Chopped
10 Whole Wheat Tortillas
1/2 Cup Taco Blend Cheese Shredded
1 Cup Spinach
1/4 Cup Milk

Instructions

Roast potatoes. Purée spinach with milk then add to beaten eggs then scramble. Cook chopped bacon then add potatoes & onion. Let all cool then assemble adding 1/4-1/3 cup filling to each tortillas, then sprinkling cheese on top. Place on baking sheet. Repeat until all burritos are rolled. Place baking sheet in freezer for at least an hour, until frozen solid, then transfer the burritos to a freezer-safe ziplock bag or individually wrap each burrito in plastic wrap before returning to the freezer.
To reheat: Remove burrito from plastic wrap and loosely wrap in a paper towel. Heat for 45 seconds in the microwave, flip over and heat for another 45 seconds. (Reheating times may vary slightly based on your microwave)

Mon, 06 Jul 2026 00:00:00 GMT

Clean breakfast casserole

Ingredients

1 Onion chopped
1 Bell pepper chopped
8 ounces Mushrooms chopped
1/2 Large bag Spinach chopped
1 pound Turkey bacon chopped
1 cup Cheddar cheese Shredded
12 large Eggs
1 Sweet potatoe Shredded
2 Potatoes Shredded
1 Pound Turkey or chicken sausage

Instructions

Preheat oven to 350F.
Cook meat.
Cook all veggies in meat juice 3-5 minutes.
Beat eggs.
Layer in greased 9 x 13: potatoes, greens, meats, eggs, cheese.
Bake 45 minutes uncovered.
Bake 15 minutes uncovered.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast - Make Bacon in Oven

Ingredients

1 bunch Bacon

Instructions

The technique is obscenely simple. Pre-Heat Oven to 375F Grab a cookie pan, line it with foil, place the bacon on the foil, and then cook in your oven for 20 minutes, 10on each size at 375F. Pat the bacon dry with some paper towels and serve.

Mon, 06 Jul 2026 00:00:00 GMT

Rustic Breakfast

Ingredients

3 eggs
50 grams unsalted fresh cow cheese
50 grams sour cream
Smoked bacon (how many strips you like)
Goat cheese (how many strips you like)
One tomato
Mint or oregano

Instructions

Firstly, you soft boil the eggs (put eggs into a sauce pan with water covering them, then boiling them between 6 to 8 minutes for the desired consistency; after that you let them cool in cold water while you prepare the rest of the repice). You cut the smoked bacon and the goat cheese to your desired thinness. The fresh cow cheese will be mixed with the sour cream. You cut the tomato than cook it slightly in a non-stick pan with just a drip of olive oil until desired doneness. Then assemble the plate and add freshly grounded pepper and salt by taste. In the end, you sprinkle fresh mint or fresh oregano on top of the slightly fried tomato the serve with toasted white bread.

Mon, 06 Jul 2026 00:00:00 GMT

Roll Up Pancakes (Crepes)

Ingredients

1 c flour (sifted)
3 Eggs
1 1/2 c Milk
1/2 t Salt
1 tablespoon Oil
1/4 c Sugar

Instructions

Mix all ingredients in blender.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Mac and Cheese

Ingredients

1 pound Elbow Macaroni Noodles
1 large Onion Diced
1 Red bell pepper Diced
1 Green jalapeno pepper Seeded and Diced
2-3 Garlic cloves Minced
4 tablespoons Butter
6 tablespoons Flour
4 cups Whole Milk
2 cups Colby Jack Cheese Shredded
2 cups Pepper Jack Cheese Shredded
2 cups sharp Cheddar cheese Shredded
4 Eggs
5-6 Breakfast Biscuits Toasted and Crumbled
Salt and pepper to taste
8 ounce Mushroom
1 Green Bell Pepper Diced
2-3 cups Hash Browns Frozen

Instructions

1. Preheat oven to 375 degrees and bring a large pot of salted water to a boil. Cook pasta to al dente and drain.
2. In a large pan, cook sausage, crumbling it with a wooden spoon as it cooks. Once no longer pink, remove it to a bowl with a slotted spoon and set aside.
3. Add onion, mushrooms, and peppers to grease in pan. Cook for 2 minutes and then add Garlic. Then, add in the hash browns and mix thoroughly. Allow the hash browns to cook until crispy.
4. Spoon the mixture into bowl with sausage.
5. Add the butter to the pan and melt over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly. Gradually whisk in milk. Bring to a boil and simmer for 2 to 3 minutes, until thickened. Turn heat off and add ? of the cheese. Stir until melted. Season to taste with salt and pepper.
6. Add pasta, and reserved sausage/onion mixture. Stir until evenly mixed. Pour into a buttered casserole dish or cast iron pan.
7. In a medium bowl, whisk the eggs together and then stir in the remaining cheese plus the crumbled biscuits. Pour this mixture on top of the mac and cheese.
8. Place in oven for 25 to 30 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Hunter's Breakfast

Ingredients

1 pound sausage browned and drained
1 package Hash Browns diced
1 dozen Eggs beaten
1 cup milk
12 Eggs
Salt and pepper

Instructions

Lightly grease a slow cooker. Place 1/2 package of frozen hash browns in a layer on the bottom. Layer 1/2 of the sausage and cheese. Add rest of hash browns and then rest of sausage and cheese. Mix eggs with milk, add salt and pepper to taste. Pour over sausage/hash browns. Cover and cook on low for 8-10 hours.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

10 Oz bag hash browns
9-10 eggs
8 oz shredded cheese
1/2 pint half and half
1 lb sausage cook

Instructions

Spray pan with Pam
Spread the hash browns on the bottom
break eggs into bowl and stir but a little over the hash browns
and 1/2 of the cheese
and 1/2 and 1/2
break up sausage sprinkle on top
sprinkle with rest of cheese
refrigerate over night
cook uncovered at 350 for 50-55 min.

Mon, 06 Jul 2026 00:00:00 GMT

English Muffin Breakfast Sandwiches

Ingredients

24 large Egg whites Separated from Yolk
16 slices Reduced Fat Cheddar cheese
16 Whole wheat English Muffins
16 slices Deli Turkey

Instructions

Scramble egg whites.
Toast english muffins.
Assemble sandwiches.

Mon, 06 Jul 2026 00:00:00 GMT

Double Bacon Breakfast Cup

Ingredients

4 slices bacon partially cooked
8 medium eggs
1/8 cup sweet potatoes shredded
1/8 cup bell pepper sliced/any color
1/2 cup mushrooms chopped
1 pinch salt to taste
1 pinch pepper to taste

Instructions

Preheat oven to 350. In a large bowl, whisk eggs. Mix in sweet potatoes, bell peppers, mushrooms, garlic, salt and pepper. Line muffin pan cups with partially cooked bacon slices. Pour egg mixture into the bacon "cups", acting as though the bacon is the cup. Bake 20-25 minutes or until inserted toothpick comes out clean.

Mon, 06 Jul 2026 00:00:00 GMT

Quick banana breakfast to go

Ingredients

2 cups Blueberries fresh or frozen
2 Bananas sliced
1/2 cups old-fashioned rolled oats
1/2 cups pomegranate juice
2 tablespoon walnuts chopped
1 tablespoon sunflower seeds raw
2 tablespoons currants dried

Instructions

Combine all the ingrediants in a small microwave-proof bowl.
Heat in the microwave for 3 minutes.
Note: For on the go, combine all the ingrediants in a resealable container & eat later, either hot or cold.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Wraps

Ingredients

1 c fresh mushrooms Sliced
1 1/2 c Egg substitute
1/4 ts Black Pepper freshly ground
1/2 c Onions chopped
1/2 c Salsa
1/2 c Low-Fat HEALTHY CHOICE
Vegetable cooking spray
1 10-oz package Frozen chopped spinach
10 Fat-free flour tortillas
3 Garlic minced
6 oz kielbasa Finely chopped, HEALTHY
1 Bottle roasted red bell

Instructions

Coat a large nonstick skillet with cooking spray; place over medium high heat until hot. Add kielbasa and onion; saute 2 minutes. Add spinach and next 5 ingredients; saute 2 minutes. Add egg substitute and mozzarella shreds to skillet, and cook 10 minutes or until mixture is set, stirring mixture occasionally. Warm tortillas according to package directions. Spoon about 1/2 cup egg mixture down center of each tortilla, and roll up. Yield : 10 servings (13 % calories from fat) Per serving: Cal. 138, Fat 2.0 gr, Carb 22.4 gr, Prot. 10.5 gr, Chol. 16 mg., Sod. 585 mg, Fiber 5.4 gr. NOTES : From Choices for Living - the magazine of Healthy Choice MAKE AHEAD TIPS: Fill all tortillas with egg mixture; roll up, and let cool. Wrap cooled sandwiches, individually, in heavy-duty plastic wrap. Store in refrigerator up to 4 days or freeze up to 1 month. Allow frozen sandwiches to thaw overnight in refrigerator. Microwave chilled sandwiches, still wrapped, at HIGH for about 45 minutes or until warm, turning once. Recipe by: Choices for Living Posted to EAT-LF Digest by aml@skypoint.com on Apr 22, 1999,

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Yogurt with Fruit & Granola

Ingredients

1 cup nonfat plain Greek yogurt
1/2 cup fresh fruit
1/4 cup granola

Instructions

Layer in a bowl and enjoy.

Mon, 06 Jul 2026 00:00:00 GMT

Crock Pot Breakfast Casserole

Ingredients

1 (32 oz.) bag Hash Browns Frozen
1 pound Cooked and Diced Meat Bacon, Ham or Sausage
1 Onion Diced
1 Bell pepper Diced
2 cups Cheese (your choice) Shredded
1 dozen Eggs
1 cup Milk
1 teaspoon Salt
1 teaspoon Black pepper

Instructions

1. Place a layer of frozen potatoes on the bottom of the crock pot, followed by a layer of meat, then onions, peppers, and cheese.
2. Repeat the layering process two or three more times, ending with a layer on cheese on top.
3. Beat the eggs, milk, salt and pepper together, pour over the crock pot mixture.
4. Cook on LOW for 10 hours.

Mon, 06 Jul 2026 00:00:00 GMT

Why the World’s Best Breakfast Meat Isn’t Anything You’ve Ever Heard Of

Ingredients

4 ½-inch-thick slices scrapple
1 teaspoon canola oil
8 slices white bread
Maple syrup

Instructions

In a large cast-iron skillet over medium-high, heat the oil. Add the scrapple, working in batches if necessary, and sear until the underside is crispy and dark brown, 3 to 5 minutes. Flip the scrapple and sear the other side until crisped, another 3 minutes. Transfer the scrapple to a plate lined with paper towels to drain.
Place a slab of scrapple on a slice of bread, drizzle with syrup, close the sandwich, and cut off the crusts, if you want. Repeat with the remaining ingredients. Makes 4 sandwiches.

Mon, 06 Jul 2026 00:00:00 GMT

Summer egg salad with basil & peas

Ingredients

150g new potatoes , thickly sliced
160g French beans , trimmed
160g frozen peas
3 eggs
160g romaine lettuce , roughly torn into pieces
1 tbsp extra virgin olive oil
2 tsp cider vinegar
½ tsp English mustard powder
2 tbsp chopped mint
3 tbsp chopped basil
1 garlic clove , finely grated
1 tbsp capers

Instructions

Cook the potatoes in a pan of simmering water for 5 mins. Add the beans and cook 5 mins more, then tip in the peas and cook for 2 mins until all the vegetables are just tender. Meanwhile, boil the eggs in another pan for 8 mins. Drain and run under cold water, then carefully shell and halve.
Mix all the dressing ingredients together in a large bowl with a good grinding of black pepper, crushing the herbs and capers with the back of a spoon to intensify their flavours.
Mix the warm vegetables into the dressing to coat, then add the lettuce and toss everything together. Pile onto plates, top with the eggs and grind over some black pepper to serve.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy and Easy Low Sugar French Toast

Ingredients

2 slices Whole Grain Bread
2 Large Eggs
2/3 Cup Lowfat Milk
1/2 Teaspoon Vanilla extract
1 teaspoon Butter
Ground cinnamon
3 tablespoons Maple Syrup The real stuff!

Instructions

First, Beat the eggs in a shallow, medium bowl or dish. Second, add milk and vanilla, whisk together. Put a medium sized skillet on low to medium heat on the stove. Add butter and move to coat. Add one slice of bread to bowl. Using a fork, push it down until submerged, then flip it over and repeat. Keep dunking it until the bread is soaked through but still intact. Use the fork to transfer it to the hot skillet. Repeat with the other slice of bread. Sprinkle cinnamon ontop of both piecesFry both pieces in the skillet, checking often (with a spatula or pancake flipper). Flip overusing pancake flipper or spatula, and brown the other side. When done, transfer to plate and serve immediately with 3 tablespoons maple syrup.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Shake

Ingredients

1 to 2 scoops pea protein powder (or hemp protein) any vegan, non whey protein.
1 to 2 tbls chia seeds or fresh ground flax could also use almond butter
1 cup frozen berries
1 cup liquid (water, unsweetened coconut milk) could also use coconut water

Instructions

Optional: Add a handful of fresh spinach. Blend and drink

Mon, 06 Jul 2026 00:00:00 GMT

Egg and Bacon Breakfast Burritos

Ingredients

3 egg whites
2 large eggs
2 slices canadian bacon finely chopped
1/4 tsp dried oregano
1/8 tsp salt
1/8 tsp pepper
3 tbsp salsa drained of excess liquid
2 large wheat flour tortillas
4 tbsp reduced fat sour cream
1/8 medium avocado, ripe cut into 2 wedges

Instructions

Preheat oven to 400 degrees. Coat a small baking sheet with cooking spray. Coat a large nonstick skillet with cooking spray and heat over medium-low heat.
In a large bowl beat egg whites and eggs. Add bacon, oregano, salt, pepper and salsa; stir well.
Pour egg mixture into prepared skillet; increase heat to medium. Let eggs partially set and then scramble using a spatula. When eggs are set but still slightly glossy, remove from heat.
Spoon half of egg mixture into center of each tortilla. Roll tortilla to conceal filling, making sure to fold in ends. Place burritos, seam-side down, on prepared baking sheet. Bake until burritos are very hot, about 5 minutes. Remove from oven and serve each burrito with 1 tablespoon sour cream and 1 slice avocado.

Mon, 06 Jul 2026 00:00:00 GMT

Eggs and toast

Ingredients

sunflower oil
Eggs
Bread
Butter
Salt
Pepper

Instructions

Fry eggs in a pan
Adds salt and pepper
Toast bread
Spread butter on bread
Cut bread

Mon, 06 Jul 2026 00:00:00 GMT

Southwest Breakfast Casserole

Ingredients

1 box Jiffy Corn Bread Mix
1 pint Whole milk
1/3 cup Skim milk
1 pound breakfast sausage
1 pound shredded taco cheese
7 Eggs
1 1/2 tablespoon taco seasoning
1 can cheddar cheese soup
1 cup Green onion

Instructions

Combine corn bread mix with 1 beaten egg and skim milk in a bowl. mix well.
Spread batter evenly into bottom of a well greased (do not use pan spray) 9x13 casserole dish. Back at 350 for about 10 minutes until crust is softly set, let cool.
Top baked corn bread crust with browned sausage and cheese.
Beat six eggs with milk and taco seasoning. Add soup, green onions, mix well. Pour over sausage and cheese layer.
Bake at 350 for about an hour. let stand 10 minutes. serve warm.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Ramen

Ingredients

2 ramen packs (seasoning packets discarded)
3 slices bacon, chopped into 1/2-in pieces
2 large eggs
3/4 c. shredded sharp cheddar
2 scallions, sliced
Sriracha or other hot sauce (optional)
Freshly ground black pepper

Instructions

Boil noodles according to package instructions. Save 1/4 c. of cooking water to loosen sauce later, if needed. Drain noodles, toss with oil so they don't stick.
Beat eggs with fork. Mix in cheese.
Transfer noodles and bacon to egg-cheese mixture. Stir until cheese is melted. If the sauce is too thick, add 1 tablespoon of pasta water at a time, stirring in between, until the sauce has reached a smooth consistency.

Mon, 06 Jul 2026 00:00:00 GMT

Overnight French Toast

Ingredients

1/2 c Whipping cream
3 Eggs
1/4 ts Cinnamon
8 3/4-inch thick slice French* bread
1/4 c Water
1 c Fresh peaches sliced
1 c Fresh berries (mixed)
1/2 ts Cinnamon
1 c Sugar
1/2 ts Baking Powder
1/4 ts Nutmeg
1/2 c Honey
1 ts Vanilla extract
1/2 c milk
2 tb Sugar
1 tb Frangelica liqueur

Instructions

(*I prefer Pepperidge Farm French Bread) In bowl, combine eggs, milk, sugar, Frangelica, vanilla extract, baking powder, nutmeg and cinnamon. Thoroughly mix ingredients. Dip bread slices, coating both sides and place on rimmed cookie sheet. Pour remaining batter over bread. Crush bran flakes by hand covering top of bread. Wrap and soak overnight. Cook on griddle medium heat with butter. Cook side without bran flakes downside first. (This allows for a better presentation when product is served.) Garnish bread with powdered sugar, followed by fresh peaches and berries. Serve with homemade syrup. Cinnamon Syrup: In a saucepan combine, sugar, honey, water and cinnamon. Stir ingredients together while bringing to a boil over medium heat. Boil 2 minutes. Remove from heat and stir in ceam. Allow to cool for 30 minutes. As it cools the syrup will thicken. Serve warm over French toast. This syrup may be refrigerated up to 6 weeks. It may also be served over a side dish of fresh fruit. Yield: 1 1/2 cups This recipe was furnished by the innkeeper at DuPre House. Notes: This scrumptious breakfast is a favorite of the DuPre House and may be adjusted with each seasons fruit offerings. Recipe by: DuPre House Bed & Breakfast, Georgetown, South Carolina Posted to MC-Recipe Digest by SuzyWert@aol.com on Feb 13, 1998

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast English Muffins

Ingredients

1 jar English Cheddar cheese
1 stick Butter
1/4 teaspoon red pepper
1/4 teaspoon garlic powder
1/2 lb bulk sausage browned and drained
12 English muffins

Instructions

Mix the English cheddar, butter, red pepper, and garlic powder. Add the sausage (already browned and drained). Spread the mixture on English muffins and place under broiler until bubbly and brown. May be frozen in bags until needed then place under broiler. May be served whole or cut into 1/4s or 1/2s for breakfast or appetizers.

Mon, 06 Jul 2026 00:00:00 GMT

Crockpot Breakfast

Ingredients

1 bag 26 oz. frozen hash browns
12 eggs
1 cup milk
1 tablespoon ground mustard
1 16oz. roll sausage maple sage or regular sausage.
Salt and pepper
16 oz. bag shredded cheddar cheese

Instructions

Directions:
1. Spray crock pot and evenly spread hash browns at the bottom
2. Crack 12 eggs in a large bowl.
3. Mix well (and slowly) using a whisk
. 4. Add the milk.
5. Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I've come to love (and use) this in most of my recipes.
6. Add plenty of salt.... ...and lots of fresh pepper. Mix well and set aside.
7. Cook the sausage on high heat, drain and set aside.
8. Add sausage on top of hash browns.
9. Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.
10. Mix it up well. Or good, depending on where you're from.
11. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly.
12. Turn the crock pot on low for 6-8 hours. Some fun variations of this recipe. Before cooking (during prep) you can add: chunks of sourdough bread diced

Mon, 06 Jul 2026 00:00:00 GMT

Egg Breakfast

Ingredients

2 Eggs
1 Whole Grain Bread
1 Turkey Sausage
2 teaspoons Butter

Instructions

Prepare eggs by any method. Cook sausage in microwave. Toast bread.

Mon, 06 Jul 2026 00:00:00 GMT

Toasted Breakfast Burrito

Ingredients

1 1/2 tablespoons I can't believe its not butter
1/2 cup chopped assorted veggies (peppers, tomatoes, onion
2 slices turkey bacon
2 each eggs
1 tablespoon water
1 tablespoon Shredded low fat cheddar cheese
2 6" fajita whole wheat tortillas

Instructions

1. Melt butter in skillet over medium high heat and cook vegetables and bacon stirring occasionally until vegetables are tender and bacon is crisp, about 4 minutes.
2. Meanwhile, combine eggs and water in small bowl with whisk. Add eggs into skillet and stir until eggs are set. Remove egg and vegetable mixture from skillet and evenly divide between tortillas. Top with cheese , then roll.
3. To seal and toast burritos, wipe skillet with paper towels and melt remaining butter over medium heat. Arrange burritors seam side down and cook turning once until golden brown. About 2 minutes
Serve

Mon, 06 Jul 2026 00:00:00 GMT

Smoked Salmon Breakfast

Ingredients

1 each Light Multigrain English Muffin
2 tbsp Fat Free Cream Cheese
1 1/2 ounces Smoked Salmon
2 slices Red Onion Thinly Sliced
1/2 tsp Capers
1/2 tsp Fresh Dill Chopped

Instructions

Toast the muffin. Spread the cream cheese over the muffin. Top with salmon, onion, capers, dill and muffin top.
Per serving: 190 calories, 18 g protein, 30 g carbohydrates, 3 g total fat, 1 g saturated fat, 9 g fiber, 730 mg sodium

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Burrito (Askmen.com)

Ingredients

1 Tsp Olive oil
1 Tbps Red onion Finely diced
.25 Cups Mushrooms Sliced
1 Tbps Chili peppers Seeded, finely diced
.5 Cups Spinach Leaves, thinly sliced
3 Eggs
3 Eggs whites
.5 Cups Feta cheese
2 Flour tortillas 10 inch, Whole wheat
Salsa
Cilantro Fresh

Instructions

Brush a large skillet with some of the olive oil and set pan over a burner on medium-high heat.
Add the onion and cook for two to three minutes, until softened -- stir frequently.
Add the mushrooms and peppers and cook until the liquid is nearly evaporated.
Add the tomatoes and spinach and cook for another two to three minutes, until spinach begins to wilt -- stir frequently.
Season the vegetable mix with salt and set aside in a bowl.
Combine the eggs and egg whites in a medium bowl and whisk.
Brush the skillet with the remaining olive oil.
Over medium heat, add the eggs and cook for one to two minutes, stirring constantly, until they are scrambled but still wet. Stir in cooked vegetable mixture.
Sprinkle the feta cheese on top and season with salt.
You can either heat the tortillas for 20 seconds per side in a skillet or in a microwave until they’re hot.
Divide the egg and vegetable mixture into each tortilla.
Drizzle the salsa directly onto the mix and roll the tortillas. Serve immediately, garnished with salsa and chopped cilantro.
Read more: http://ca.askmen.com/sports/foodcourt_150/174b_eating_well.html#ixzz26ppSeLpC

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

10 Eggs lightly beaten
3 cups milk
2 teaspoons dry mustard
8 oz. sharp cheddar cheese shredded
6 cups bread cubed
0.5 teaspoon black pepper
1 teaspoon Salt
1 medium tomato chopped
0.5 cup green onions sliced

Instructions

Preheat oven to 325 degrees. In a large mixing bowl, combine eggs, milk, mustard, and salt. Distribute half the bread evenly in a buttered 9 x 13 x 2 baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half of each optional ingredient. Repeat layering using remaining bread, pepper, cheese, sausage and optional ingredients. Pour egg mixture evenly over casserole. Bake uncovered for 55 to 60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly. *Can be made the night before and refrigerated before baking.

Mon, 06 Jul 2026 00:00:00 GMT

Egg Salad Lunchbox

Ingredients

1 large hard-boiled egg, chopped
.25 cup chopped celery or shredded carrot
2 tablespoons Creamy Yogurt-Dill Sauce (see Associated Recipes) or ranch dressing
8 small whole-grain crackers or 1 small whole-wheat hamburger bun
.5 apple, sliced, or 1/2 cup mixed berries
.25 cup sliced peppers, cucumbers and/or grape tomatoes

Instructions

Combine egg, celery (or carrot), sauce (or dressing), salt and pepper in a small bowl. Pack the egg mixture along with crackers (or bun), apple (or berries) and vegetables in a divided bento-style lunchbox or in separate containers with lids. Refrigerate or keep cold with an ice pack until ready to serve. Serve the egg salad on the crackers (or bun).

Mon, 06 Jul 2026 00:00:00 GMT

Desperately Healthy Pancakes

Ingredients

1/2 c Unbleached all-purpose flour
Grated peel of 1 orange
2 Eggs separated
1/2 ts Baking soda
2 tb Wheat germ
2 tb Powdered milk
2 tb Unprocessed bran
1/4 ts Salt
1/2 c Soy flour
1 tb Honey
1 1/2 c Orange juice
1 tb Baking Powder
1/2 c Plain yogurt
1/4 c Vegetable oil
1 tb Molasses
1/2 c Whole wheat flour

Instructions

Combine the first 10 ingredients. Reserve the egg whites and add the egg yolks and the remaining ingredients to the flour mixture in a food processor, blend well. Beat the egg whites until stiff; fold into the pancake mixture. Cook on a 300 degree griddle, for 2-1/2 minutes on one side and 1 minute on the other. Makes about 36 3-inch cakes. Source: Country Inn and Bed and Breakfast Cookbook (Served at The Old World Inn B&B in Napa, CA) Reformatted for MealMaster by: CYGNUS, HCPM52C Malama Kau Pono, CYGNUS in Boulder, CO 03/22 10:15 am MST FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 03/22 12:47 PM TO: JOYCE BURTON (PDPP83A) FROM: C MINEAH (HCPM52C) SUBJECT: R-MM LEMON M CAKE

Mon, 06 Jul 2026 00:00:00 GMT

Oatmeal Waffles Recipe

Ingredients

1 1/2 cups all-purpose flour
1 cup quick cooking rolled oats
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt, optional
2 eggs, slightly beaten
1 1/2 cups milk
6 tablespoons butter or margarine, melted
2 tablespoons brown sugar
Fresh fruits
Yogurt

Instructions

In a large mixing bowl, stir together flour, oats, baking powder, cinnamon and salt; set aside.
In small mixing bowl, stir together eggs, milk, melted butter and brown sugar. Add to flour mixture and stir until blended.
Pour batter onto grids of preheated, lightly greased waffle iron (amount will vary with size of waffle iron). Close lid quickly and do not open during baking cycle. Use fork to remove baked waffles.
Top with fresh fruit and yogurt, if desired.

Mon, 06 Jul 2026 00:00:00 GMT

Egg-Free Pancakes or Crepes

Ingredients

2 cups flour
1/4 cup dark brown sugar
1 tablespoon Ener-G Egg Substitute (powder)
1 tablespoon baking powder
1/2 teaspoon salt
1 dash cinnamon
2 teaspoons lemon juice
1 tablespoon vanilla
1/3 cup canola oil
2 cups water or 3 1/2 cups water

Instructions

Combine flour, sugar, egg replacer powder, baking powder, salt, and cinnamon in a bowl.
Use a whisk to stir and break up large sugar chunks.
Add liquid ingredients. For pancakes, use the smaller amount of water. For crepes, use the larger amount.
Whisk well. Allow batter to rest.
Warm griddle over medium heat.
Pour batter onto warm griddle. Turn pancakes when edges brown and start to curl.
For crepes, heat griddle or frying pan (rotating between two nonstick frying pans makes cooking them go much faster!) over medium heat. Add batter to pan while swirling to coat quickly. Turn when edges curl, at about 2-3 minutes, then cook on remaining side for 1 minute. Stack crepes on a plate and cover with a clean towel to keep warm. Serve with fruit and yogurt.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Pizza

Ingredients

1/2 lb. thick-cut bacon
1 20-oz. bag shredded hash browns
1 1/4 tsp. kosher salt, divided
3/4 tsp. ground black pepper, divided
2 8-oz. crescent dough sheets
2 tbsp. grated parmesan cheese
8 large eggs
3 tbsp. heavy cream
3 c. shredded cheddar cheese, divided
2 green onions, sliced
Hot sauce, to serve

Instructions

Preheat the oven to 375°. Line a baking sheet with parchment paper.
Cook the bacon in a large nonstick skillet over medium heat, turning as needed, until the fat has rendered and the bacon is golden and crispy, 8 to 10 minutes. (You may need to cook the bacon in two batches, draining the rendered fat from the skillet between batches.) Let the bacon cool slightly, then crumble it into bite-sized pieces. Reserve all of the rendered fat.
Pour 3 tablespoons of the reserved bacon fat in the skillet and add the hash browns, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, flipping and stirring occasionally, over medium-high heat until golden, 8 to 10 minutes. Transfer the hash browns to a plate. Wipe skillet clean with a paper towel, if necessary.
Unroll both crescent dough sheets on the prepared baking sheet. Pinch the seams together to create a large rectangle and gently press the dough out into a more uniform shape. Roll the edges of the dough to create a crust and to fit more snugly in the pan. Sprinkle with the parmesan. Bake until lightly golden, 10 to 12 minutes.
Whisk the eggs, heavy cream, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon pepper in a medium bowl. Pour 2 tablespoons of reserved bacon fat into the skillet and return to medium-low heat. Add the eggs and let cook in a single layer, about 30 seconds. Stir occasionally, for the next 1 to 2 minutes, to create large curds of scrambled egg. Once the eggs are set, but still look slightly wet (like soft-scrambled eggs), remove from the heat.
Spread the hash brown mixture onto the crust. Sprinkle the surface with 1 1/2 cups of cheese. Spread the soft scrambled eggs over the surface of the cheese. Sprinkle with bacon and the remaining 1 1/2 cup of cheese. Bake until the cheese is melted, 10 to 12 minutes.
Sprinkle with green onion and serve with hot sauce, if desired.

Mon, 06 Jul 2026 00:00:00 GMT

Eggnog French Toast

Ingredients

1 loaf brioche or challah bread (about 1 lb.; 455 g.), sliced 1" thick
4 large eggs
2 large egg yolks
1 1/2 c. (120 ml) eggnog
1 1/2 tsp. ground cinnamon
1 1/2 tsp. rum extract or 1/4 c. dark rum
1 1/2 tsp. pure vanilla extract
1 tsp. ground nutmeg
Kosher salt
1/4 c. granulated sugar, divided
3 tbsp. unsalted butter, divided, plus more if needed
Maple syrup, fresh berries, and whipped cream, for serving (optional)

Instructions

Preheat oven to 250º. On a large rimmed baking sheet, spread bread in a single layer. Bake bread until dried out, about 10 minutes. Let cool.
In a large bowl, whisk eggs, egg yolks, eggnog, cinnamon, rum extract, vanilla extract, nutmeg, and a pinch of salt until well combined. Pour over bread, turning a few times to coat. Let soak 15 minutes, then flip and continue to soak until liquid is mostly absorbed, about 15 minutes more. Sprinkle tops of bread with 2 tablespoons granulated sugar.
In a large, preferably nonstick, skillet over medium heat, melt 1 tablespoon butter. Add as many slices of bread without crowding skillet sugar side down. Cook, gently pressing down with a spatula, until golden brown and crisp on the bottom, 4 to 5 minutes. Sprinkle uncooked tops with 1/2 teaspoon granulated sugar. Flip and continue to cook until browned and crisp, 3 to 5 minutes more. Transfer to a wire rack set in another baking sheet. Place in oven to keep warm. Repeat with remaining bread, adding more butter 1 tablespoon at a time to skillet and reducing heat to medium-low if needed as pan retains more heat.
Serve with a generous drizzle of maple syrup. Top with berries and whipped cream, if using.

Mon, 06 Jul 2026 00:00:00 GMT

Wake-Up Waffle Sandwiches

Ingredients

6 frozen waffles
4 tablespoons strawberry jam
2 ounces cream cheese, softened
4 slices bacon, cooked and crumbled
1 pint fresh strawberries, sliced

Instructions

Prepare waffles in toaster according to package directions.
In a small bowl, combine jam, cream cheese and crumbled bacon.
Spread one side of a waffle with cream cheese mixture; top with some of the sliced strawberries and another waffle to make a sandwich.
Serve immediately.
Note: You can adapt this recipe to suit any of your child needs. For a slumber party, make a batch using mini waffles. You can substitute kiwi, banana, etc for the strawberries. Maybe drizzle a little chocolate syrup before sandwiching -- Be creative and have fun!

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

1 pack Ground turkey
1 diced Onion
1 diced Bell pepper
1 clove diced garlic
6 eggs
1/2 cup Milk
1 lb hashbrowns
1 cup cheese

Instructions

Brown meat with a little seasoning
Add garlic , onions and bell peppers to the meat
In another bowl combine eggs, milk and seasoning
Combine the meat with the hashbrowns and cheese in a baking dish
Pour eggs over the mixture and mix together
Add more cheese on top and cover with foil
Bake at 400 degrees for 30 minutes
Remove foil and cook for an additional 15 minutes

Mon, 06 Jul 2026 00:00:00 GMT

Whole Wheat Banana, Oat, and Toasted Nut Muffins (100% Whole Grain!)

Ingredients

1/2 cup extra-virgin olive oil
1/3 cup sugar (or honey)
2 eggs
2 ripe bananas (mashed)
1/2 cup Greek yogurt
1/2 teaspoon cinnamon
1 pinch nutmeg
1/2 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup old-fashioned oats
1.5 cups whole wheat flour
1 cup chopped nuts (I used pecans and almonds, divided)

Instructions

Line a 12-cup muffin pan with liners and preheat oven to 375 degrees.
Beat together olive oil (1/2 cup), sugar or honey (1/3 cup), and 2 eggs in a medium bowl with an electric mixer.
Add the mashed bananas and yogurt (1/2 cup); beat together.
Add cinnamon (1/2 teaspoon), nutmeg (pinch), salt (1/2 teaspoon), baking powder (1 teaspoon), and baking soda (1 teaspoon); beat together.
Stir in oats (1 cup) and whole wheat flour (1.5 cups) until just incorporated (do not over mix)
Fold in 2/3 cup of the nuts.
Add the batter to the prepared muffin pan.
Sprinkle the tops of the muffins with remaining 1/3 cup nuts.
Bake at 375 for 20 minutes or until toothpick inserted in the middle comes out clean.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Hash

Ingredients

4 cups hash browns shredded
2 cups cheddar cheese grated
1 pkg bacon strips cooked & crumbled
8-10 eggs
1 tsp salt
1/2 tsp pepper
6 Tbsp milk

Instructions

Place hash browns on bottom of a greased 9 x 13 pan. Top with cheese and bacon.
Mix eggs, salt, pepper & milk together. Pour over top of cheese and bacon.
Bake at 350 degrees for 30-45 minutes (until egg is all cooked)
If using frozen hash browns it will take longer to cook. Thawing beforehand is better.
Can use ham or sausage instead of bacon.

Mon, 06 Jul 2026 00:00:00 GMT

Bakinbaby's Egg & Mushroom Breakfast

Ingredients

3 slices bacon
3/4 cup mushroom (roughly diced)
1/2 cup red pepper (diced)
1/3 cup onion (diced)
1/4 cup Mexican blend cheese
4 eggs
salt & pepper

Instructions

Cook bacon till crisp in a 8-10" skillet; drain and cut bacon into 1/2" slices.
Pour off grease and return 1-2 Tbsp (some folks suggest less) bacon grease back into pan and saute' onions & peppers about 5 minutes, stir in mushrooms; continue to cook over low heat until veggies are crisp tender ( not mushy);Place veggie mix in a small dish, set aside.
Wipe skillet clean, add some olive oil to the skillet and scramble eggs.
While the eggs are still soft, stir in cheese, continue cooking until eggs are just beginning to set not runny, but before they are setting up, add veggies, and immediately fold in bacon pieces right before serving.
Serve on individual plates.

Mon, 06 Jul 2026 00:00:00 GMT

Yogurt Waffles Or Pancakes

Ingredients

3 Eggs
2 cups Yogurt low fat
0.25 cup Canola Oil
2 cups Gluten-free flour
1 teaspoon Baking soda
0.25 teaspoon Salt
0.3333 cup Splenda (optional)

Instructions

Heat waffle iron or griddle.
Combine wet ingredients (egg, yogurt, oil) and set aside.
Combine dry ingredients (flour, baking soda, splenda, salt) in large bowl.
Add wet ingredients to dry ingredients
* Adapted from a recipe on cooks.com.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast English Muffin Sandwhich

Ingredients

1 Whole wheat English Muffins
1/4 small avocado
2 thin slices ham
1 slice Low-Fat Swiss Cheese
Salt and pepper to taste

Instructions

Slice English muffin in half, put in toaster. Spread avocado on half of muffin; salt and pepper to taste. Place cheese and ham on top of avocado, then top with other half of muffin.

Mon, 06 Jul 2026 00:00:00 GMT

Egg & Salmon Sandwich

Ingredients

1/2 tsp Extra virgin olive oil
1 tbsp red onion finely chopped
1/2 tsp Extra virgin olive oil
pinch of salt
1/2 tsp capers rinsed and chopped
1 ounce smoked salmon
1/2 tsp capers rinsed and chopped
1 whole wheat english muffin split and toasted

Instructions

1.Heat oil in a small nonstick skillet over medium heat. Add
onion and cook, stirring, until it begins to soften, about 1 minute. Add egg whites, salt and
capers (if using) and cook, stirring constantly, until whites are set, about 30 seconds.
2. To make the sandwich, layer the egg whites, smoked salmon and tomato on English muffin.
214 Calories
5g fat (1g sat)
25g carbohydrates (2g sugar)
19g protein

Mon, 06 Jul 2026 00:00:00 GMT

Egg White Breakfast Wrap

Ingredients

4 Egg whites Raw
1 Tortilla Whole-grain
1/2 cup Part Skim Mozzarella Cheese
Tomato sliced
1/2 cup Melon cubed
Nonstick cooking spray
1 cup nonfat plain yogurt
1 1/2 tablespoons Walnuts chopped

Instructions

Heat nonstick skillet lightly coated with cooking spray and scramble egg whites. Pile egg whites into a whole-grain tortilla and top with cheese and sliced tomatoes.
Serve with melon cubes on the side.

Mon, 06 Jul 2026 00:00:00 GMT

Hashbrown breakfast casserole

Ingredients

6 eggs
1 cup milk
6 oz cheddar cheese
1 lb sausage
frozen hash brown patties

Instructions

Line a 8x8 glass baking dish with frozen hash browns.
Sprinkle hash browns with fried, drained and crumbled sausage.
Mix eggs and milk and pour over meat and hash browns. Top with cheese
best prepared night before and refrigerated.
Cook at 350 for 45-1 hour.

Mon, 06 Jul 2026 00:00:00 GMT

Easy Breakfast Casserole II

Ingredients

16 large eggs
1 lb bacon, Fried
1 cup milk
1 (10 ounce) can cream of mushroom soup
1 (4 ounce) can sliced mushrooms (optional)
2 cups cheddar cheese, Shredded

Instructions

1. Fry Bacon.
2. Mix eggs with milk and scramble.
3. Butter a 7X11 baking dish.
4. Layer cooked eggs, mushrooms (optional), soup, bacon and cheese in baking dish.
5. Cover and bake for 45 minutes at 350 degrees.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Pancakes with Strawberries And Orange Yoghurt S

Ingredients

5 oz Whole-wheat flour
1 Punnet strawberries
2 ts Honey
1/2 Orange rind
1 1/2 tb Hazelnut oil
1 Mango shredded
1 Kiwi fruit peeled
250 g Cottage cheese
1/2 ts Vanilla essence
1 pn Mace
2 oz Ordinary flour
2 ts Wheatgerm
1 ds Ground cinnamon
1 1/2 tb Orange juice
1/4 pt Greek yoghurt
1/2 Lemon rind
2 Egg whites
1 Egg
12 fl oz Fat free milk
2 Pinches nutmeg
12 Strawberries

Instructions

In a blender, whisk the egg whites, egg, ordinary flour, whole-wheat flour, wheatgerm, vanilla essence, hazelnut oil and cinnamon. Add the milk slowly to the mix in the blender and whisk to combine. Leave the mixture in a jug overnight to thicken. Slice the strawberries in half and then blitz in a blender. Once smooth, pour the coulis through a sieve and into a bowl for later. For the orange yoghurt sauce, mix in a bowl the orange juice, Greek yoghurt, mace, nutmeg, honey, orange and lemon rind. Peel and shred the mango, slice 12 strawberries and peel and slice 1 kiwi to use as a filling for the pancake. To cook the pancake, melt some butter into a flat pan on a very high heat. When hot, use a ladle to pour one amount of the pancake batter onto the pan. You need to move the batter around quickly so that it covers all the surface of the pan. Let the pancake cook for 1 minute and then flip the pancake over and cook the other side for about 10 seconds. Use a palate knife to help flip the pancake. When cooked place on a plate and repeat the process to make more pancakes. To serve, place two pancakes, in half, back to back on a plate. Spread some cottage cheese on the inside of each folded pancake then pile some of the chopped fruit on top and fold over the pancake flap to cover the fruit. Garnish with fruit all around the outside and pour the two sauces down the middle of the two pancakes and around the edge.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Bake Recipe by Tasty

Ingredients

1 tablespoon oil
1 lb bacon, cooked, drained, and diced
1 tomato, diced
1 cup broccoli floret, finely chopped
2 cups potato hash brown
2 cups shredded cheddar cheese
1 cup pancake mix
4 eggs
2 cups milk, of choice
½ teaspoon pepper
¼ teaspoon salt
scallion, thinly sliced, for serving

Instructions

Preheat oven to 400°F (200°C).
Place the bacon, tomato, and broccoli in greased casserole dish.
Sprinkle hash browns and cheese on top.
In a large bowl, whisk together pancake mix, eggs, milk, salt, and pepper.
Pour pancake mixture over ingredients in the casserole dish.
Bake for 45 minutes.
Let cool for 5 minutes before serving.
Top with scallions, and serve.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

French Toast

Ingredients

3 large eggs
1 c. whole milk
2 tbsp. granulated sugar
1 1/2 tsp. pure vanilla extract
3/4 tsp. ground cinnamon
3/4 tsp. kosher salt
6 (1"-thick) slices brioche or challah
3 tsp. unsalted butter, divided, plus more for serving
3 tsp. neutral oil, divided
Pure maple syrup, for serving

Instructions

Preheat oven to 200°. Set a wire rack in a baking sheet; set aside.
In a large, wide bowl or pie plate, whisk eggs to blend. Whisk in milk, granulated sugar, vanilla, cinnamon, and salt until combined.
Add 2 bread slices to egg mixture and let soak, partially submerged, until bottom half of bread is saturated, about 30 seconds. Using a fork, flip bread and soak 30 seconds longer.
Meanwhile, in a large skillet over medium heat, heat 1 teaspoon butter and 1 teaspoon oil just until butter starts to bubble. Add soaked bread and cook until golden brown and crisp on both sides, about 3 minutes per side. Transfer French toast to reserved rack and place in oven to stay warm. Repeat with remaining butter, oil, and bread.
Divide French toast among plates. Serve with more butter and maple syrup alongside.

Mon, 06 Jul 2026 00:00:00 GMT

Morning Maple Muffins

Ingredients

2 cups all-purpose flour
1/2 cup brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup butter or 1/2 cup margarine, melted
1/2 cup maple syrup
1/4 cup sour cream
1 egg
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
3 tablespoons sugar
2 tablespoons nuts, chopped
1/2 teaspoon cinnamon, ground
2 tablespoons butter or 2 tablespoons margarine, cold

Instructions

In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, combine the milk, butter, syrup, sour cream, egg and vanilla.
Stir into the dry ingredients just until moistened.
Fill greased or paper-lined muffin cups two-thirds full.
For topping, combine the flour, sugar, nuts and cinnamon; cut in butter until crumbly.
Sprinkle over batter.
Bake at 400 F for 16-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

6 slices white bread cut off crust
1 pound breakfast sausage cook well done
2 1/2 cups sharp or med cheddar cheese grated
2 cups milk or cream
8 eggs beaten
salt and pepper to taste
1 teaspoon mustard optional

Instructions

Grease 9/13 baking dish
Bread goes in first, then meat (sausage should be crumbled)
Beat eggs and stir in all remaining ingredients
Refrigerate overnight. Bake at 350 degrees for 45 minutes. Best ot let stand until firm (5-10 minutes)
I prefer to set casserole out of fridge and bring to room temp before baking.

Mon, 06 Jul 2026 00:00:00 GMT

Healthier Frozen Breakfast Burritos Recipe by Tasty

Ingredients

4 slices turkey bacon
1 sweet potato, peeled and diced
1 red bell pepper, diced
6 cups fresh spinach, sauteed
6 eggs, beaten
olive oil, or oil of choice
salt, to taste
pepper, to taste
shredded cheese, of choice, to taste
whole wheat tortilla

Instructions

In a large skillet over medium heat, cook turkey bacon according to package instructions. Remove and set to the side.
Using the same skillet, add diced sweet potatoes and season with salt and pepper. Cook until soft. Remove from pan and set aside.
Add diced red bell peppers and cook until softened. Remove from pan and set aside.
Cook spinach, then set aside.
Reduce heat to medium-low and pour in beaten eggs. Remove from pan once cooked.
To assemble the burritos, place down parchment paper, then put the tortilla on top. Add scrambled eggs, sweet potatoes, spinach, bell pepper, turkey bacon, and cheese.
Fold the left and right side of the burrito in, then fold the bottom up and roll tightly.
Roll burrito into parchment paper.
Serve now or place into a bag or reusable container.
Transfer to the freezer. Freeze for up to 1 month.
To reheat, remove burrito from parchment paper and wrap in a damp paper towel.
Microwave for 3 minutes or until warm.
Rest for one minute.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Scrumptious Morning Glory Muffins

Ingredients

1/2 c Coconut
3 Whole egg
2 c Carrots; grated
1 c Vegetable oil
2 c All purpose flour
2 ts Baking soda
1/2 c Raisins
2 ts Vanilla
1 1/4 c Sugar
2 ts Cinnamon
1/2 ts Salt
1 Whole apple; peeled & cored

Instructions

Mix first five ingredients. Stir in the next four ingredients. In another bowl, beat eggs, oil and vanilla. Stir into the flour mixture until batter is "just" combined. Spoon into well-greased muffin cups, fill to top. Bake at 350 deg F for 20 minutes. Recipe by: Suzy Lewis Posted to Bakery-Shoppe Digest V1 #230 by "Lewis" on Sep 12, 1997

Mon, 06 Jul 2026 00:00:00 GMT

Amazingly Good Eggnog

Ingredients

4 Cups Milk
1 t Ground Cinnamon
5 Whole Cloves
2 1/2 t Vanilla Extract Divided
12 Large Egg Yolks
1 1/2 Cups White Sugar
4 Cups Light Cream
2 1/2 Cups Light Rum (Optional)
1/2 t Ground Nutmeg

Instructions

1. Gather all ingredients.
2. Combine milk, cinnamon, 1/2 teaspoon vanilla, and cloves in a saucepan over the lowest heat setting; stir and heat for 5 minutes. Increase heat to medium-low and slowly bring to a boil. Remove from the heat.
3. Whisk egg yolks in a large bowl until light yellow in color. Add sugar and whisk until light and fluffy.
4. Pour some of the hot milk mixture into the egg yolk mixture, whisking quickly to avoid scrambling the eggs. Continue adding hot milk and whisking to combine until all milk is incorporated.
5. Pour the mixture back into the saucepan. Cook over medium heat, stirring constantly, until thick, about 3 minutes; do not allow the mixture to boil.
6. Strain to remove cloves and let cool for about 1 hour, then stir in cream, rum, remaining 2 teaspoons vanilla, and nutmeg. Refrigerate before serving, 8 hours to overnight.
7. Serve and enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Christmas Morning Strata

Ingredients

12 each eggs
1 cup milk
12 ounces sharp cheddar cheese
1 pound breakfast sausage, browned and crumbled
1 pound bacon, browned and crumbled
1 cup diced ham
1 bag frozen hashbrowns
any assorted vegetables

Instructions

Grease a 13X9 inch pan and line with hash browns (seasoned to taste). Sprinkle on meat and veggies beat eggs with milk and pour over hash browns. Top with cheese and bake at 350 degrees for 45-60 minutes, until crusty and set

Mon, 06 Jul 2026 00:00:00 GMT

Country Breakfast Casserole

Ingredients

1 c Swiss cheese; shredded
1 c Cheddar cheese; shredded
1 bn Green Onions chopped
; drained)
1 ts Dry mustard
3 c Light cream
10 Eggs lightly beaten
1 pk Jimmy Dean roll sausage;
16 oz Day old bread; cubed
1 ts Salt

Instructions

Grease 9"x13" pan well. Place bread in pan. Sprinkle with cheeses. Combine rest of ingredients together and mix well. Pour over bread; refrigerate overnight. Bake for 1 hour at 350 degrees or until golden brown. Serves 6 to 8.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Tostada

Ingredients

1 5 inch soft corn taco
1 large egg
1/4 cup refried beans
1/4 cup tomatoe salsa
1/4 cup tex mex grated cheese
1/4 cup spinach or kale steamed
1 tablespoon olive oil

Instructions

Heat olive oil in frying pan while preheating the broiler with rack 4-6 inches from flame. Quickly fry the corn tortilla in the oil until slightly crisp and golden. Drain the tortilla and spread a generous layer of re-fried beans over the top. On top of that spead a layer of the spinach/kale. Fry the egg over easy in the remaining olive oil and put it on top of the spinach/kale. Add salsa over top and then cheese.
Place under the broiler until cheese bubbles and begins to brown.

Mon, 06 Jul 2026 00:00:00 GMT

Morning Lift-Off

Ingredients

1 1/2 ts Egg substitute or 1 egg
1/2 c Cooked oatmeal
3 sm Bananas
2 c Orange juice,fresh-squeezed
1/4 c Firm tofu
Plus 2 tablespoons water
1 tb Honey
1/4 c Grape nuts cereal*

Instructions

* In place of Grape Nuts, use brown rice cereal, oats, shredded wheat, or any other favorite grain cereal. Place all ingredients in a blender and Mix on medium speed for 1 minutes. Pour into tall glasses and serve. Source: Great American Smoothies by Gabriel Constans Posted to MM-Recipes Digest V4 #15 by jbowde19@idt.net on Apr 17, 1999

Mon, 06 Jul 2026 00:00:00 GMT

Power Breakfast Smoothie

Ingredients

3/4 cup nonfat plain yogurt
1 cup strawberry, frozen
1 banana, chopped
1 tablespoon orange juice
2 tablespoons wheat germ (optional)

Instructions

Add the yogurt first, then everything else on top.
Blend at a high speed, stirring with a spatula or spoon (while the blender is stopped!) a few times until everything comes together.

Mon, 06 Jul 2026 00:00:00 GMT

Keto Breakfast Casserole

Ingredients

1 lb Italian Sausage
4 Egg Whites
2 Eggs
2/3 cup Reduced Sodium Vegetable Broth
2/3 cup Parmesan Cheese
1/4 cup Pesto Sauce
1/4 cup Roasted Red Peppers
1/4 Tsp Salt
Pinch of Pepper

Instructions

1. Preheat oveb to 400 & grease pan
2. Cook sausage, drain fat, then spread on bottom of pan
3. Whisk all remaining ingredients, poar over sausage.
4. Bakes eggs for about 30-35 minutes

Mon, 06 Jul 2026 00:00:00 GMT

Mixed Berry Breakfast Pizza

Ingredients

4 flatbread rounds
1/4 cup granulated sugar
4 teaspoons cornstarch
Dash salt
1/2 cup water
3 1/2 cups mixed fresh berries
1 teaspoon butter
1 teaspoon orange zest
8 ounces mascarpone cheese
4 tablespoons orange marmalade
1/2 teaspoon vanilla
2 teaspoons granulated sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter, melted

Instructions

Preheat oven to 325 degrees F. Place flatbread rounds on a parchment-lined baking sheet.
For berry topping, in a medium saucepan combine 1/4 cup granulated sugar, cornstarch, and salt. Stir in the water. Stir in 3/4 cup of the berries. Cook and stir over medium heat until thickened. Remove from heat. Add an additional 1 cup of berries and 1 teaspoon butter, stirring until butter is melted. Gently stir in orange peel.
In a medium bowl combine mascarpone cheese, orange marmalade, and vanilla; beat with an electric mixer on low to medium speed until smooth. In a small bowl stir together the 2 teaspoons granulated sugar and cinnamon; set aside.
Place baking sheet with flatbread rounds in the oven for about 5-7 minutes.
While the flatbread is still warm, brush with the 2 tablespoons melted butter; sprinkle with the cinnamon and sugar mixture. Spread mascarpone and marmalade mixture over flatbread rounds. Spread berry topping over mascarpone mixture. Top with the remaining berries. If desired, dust with powdered sugar.

Mon, 06 Jul 2026 00:00:00 GMT

Overnight belgium waffles

Ingredients

1/2 cup water lukewarm (105°F)
1 teaspoon Sugar
2½ teaspoon Yeast 1 package
2 cups Whole milk lukewarm (105°F)
½ cup Unsalted butter
1 teaspoon Salt
2 cups Flour
2 eggs beaten lightly
2 teaspoon Vanilla extract
¼ teaspoon Baking Soda

Instructions

8 hours prior: Combine water, sugar, yeast. Stand 10 minutes. Stir in milk, butter, salt. Beat in flour. Wrap bowl with plastic tightly for 8 hours.
When ready to cook: Stir eggs, vanilla extract and baking soda into batter while waffle iron preheats.
Use a brush to apply oil to the waffle iron between waffles. Do NOT use spray on oils.

Mon, 06 Jul 2026 00:00:00 GMT

Day 3 Breakfast- Banana Bake

Ingredients

1/2 cup rolled oats
1 tsp stevia
1 bananas mashed
1/4 cup low fat milk
10 gram nut butter melted
pinch sea salt

Instructions

1- Preheat oven to 385 F.
2- Combine dry ingredients, then add wet and pour into a greased ramekin.
3- Bake for 20 minutes or until firm.
4- Once firm set our oven to grill setting and grill for 3 more minutes or until crispy on top.

Mon, 06 Jul 2026 00:00:00 GMT

Spinach & tuna pancakes

Ingredients

2 tsp rapeseed oil
2 garlic cloves , chopped
250g baby spinach
1 tbsp tomato purée
120g can tuna steak in spring water, drained
200g cottage cheese
2 large eggs
4 tbsp plain wholemeal flour
200g can sweetcorn (no added salt or sugar), rinsed and drained
1 small red onion , finely chopped
85g cherry tomatoes , quartered
10 basil leaves , chopped
4 pitted Kalamata olives , sliced
2 tsp balsamic vinegar

Instructions

Mix all the ingredients for the salad and set aside. Heat 1 tsp oil in a large non-stick pan and fry the garlic briefly. Stir in the spinach to wilt, then mix in the tomato purée, tuna and cottage cheese. Set aside.
Beat the eggs with the flour and 2 tbsp water. Heat the remaining oil in a medium non-stick pan, add half the batter and swirl round the pan to coat the base. Cook briefly until set, then flip over with a palate knife to cook the other side for 1 min. Repeat with the remaining batter. Put the pancakes on serving plates, spoon the filling down one side, roll up and serve with the salad.

Mon, 06 Jul 2026 00:00:00 GMT

Quick Breakfast Stuffin' Egg Muffins

Ingredients

1 (120 g) package chicken flavor stuffing mix
8 eggs
2 tablespoons bacon bits
1/4 cup shredded mozzarella cheddar blend cheese

Instructions

Preheat oven to 400°F.
Prepare stuffing mix as directed on package.
Press 1/4 cup stuffing firmly onto bottom and up sides of 8 muffin cups, forming about 1/4 inch rim around top of cup.
Crack 1 egg into each stuffing cup; sprinkle with bacon bits and cheese.
Bake 20 minutes or until yolks are set.
Let stand 5 minutes before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Healthier Victoria sandwich

Ingredients

2 tbsp rapeseed oil , plus extra for the tin
175g self-raising flour
1 ½ tsp baking powder
140g golden caster sugar
25g ground almond
2 large eggs
175g natural yogurt
2-3 drops vanilla extract
25g butter , melted
4 tbsp raspberry conserve
½ tsp icing sugar , to decorate

Instructions

Heat oven to 180C/160C fan/gas 4. Lightly oil 2 x 18cm sandwich cake tins (preferably loose-bottomed) and line the bases with baking parchment. Tip the flour, baking powder, caster sugar and ground almonds into a large mixing bowl, then make a well in the centre. Beat the eggs in a bowl, then stir in the yogurt and vanilla. Pour this mixture, along with the melted butter and oil, into the dry mixture (step 1) and stir briefly together with a large metal spoon until well combined.
Divide the mixture evenly between the 2 tins (step 2) and level the tops. Bake both cakes, side by side, for 20 mins until risen and beginning to come away slightly from the edges of the tins.
Remove the cakes from the oven and loosen the sides with a round-bladed knife. Let the cakes cool briefly in the tins, then turn them out. If the tins are loose-bottomed, an easy way is to sit the tin on an upturned jam jar and let the outer ring of the tin drop down (step 3). Peel off the lining paper and sit the cakes on a wire rack. Leave until completely cold.
Put one of the cakes on a serving plate and spread over the conserve (step 4). Put the other cake on top and sift over the icing sugar, or make a pattern (see tip below).

Mon, 06 Jul 2026 00:00:00 GMT

Bacon and Egg Breakfast Casserole

Ingredients

12 Slices Bacon Cook and drain
1/4 C Butter Melted
3 C Croutons
2 C Cheddar Cheese Shredded
6 Eggs
1 3/4 C Milk
1 T Prepared Mustard
Salt and pepper To taste

Instructions

Cook bacon in a large skillet, drain, crumble and set aside. Preheat oven to 325 degrees F. Spray a 9×13-inch baking dish with nonstick cooking spray. Place croutons in the bottom of the dish and drizzle with melted butter. Sprinkle on shredded cheddar cheese. In a medium bowl, whisk together eggs. Add milk, pepper, mustard, salt and pepper and beat until combined. Pour into baking dish and sprinkle with crumbled bacon. Bake for 40 minutes and allow to stand for 1o minutes before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Eggnog

Ingredients

1 raw egg
1/3 cup powdered milk
1/3 cup water
3 ice cubes
1 teaspoon brandy flavoring
1 teaspoon sweetener
1 dash nutmeg

Instructions

Put in blender.

Mon, 06 Jul 2026 00:00:00 GMT

ME's Sunflower breakfast

Ingredients

2 tablespoons Sunflower butter organic, smooth or crunchy
1 Med naval orange, mango, banana or apple

Instructions

Cut/peel the orange or banana or mango...get the sunflower and enjoy together.

Mon, 06 Jul 2026 00:00:00 GMT

My Morning Glory Muffins (Plus Some)

Ingredients

1.5 cup whole wheat flour
0.5 cup all-purpose white flour
2 tsp. baking powder
0.5 tsp. baking soda
2 tsp. cinnamon
0.25 tsp. Salt
1 stick unsalted butter softened
0.25 cup granulated white sugar
0.25 cup brown sugar
2 eggs + 1 egg white
2 tsp. vanilla
1 orange baseball sized, zested and juiced
1 overripe banana mashed
2 carrot shredded, (about four large)
1 apple shredded, (about two small)
0.5 cup shredded sweetened coconut
1 cup dried cranberries plumped (allow dried cranberries to sit in warm water for ten mi
0.5 cup nuts toasted on stove top and finely chopped

Instructions

Preheat oven to 350 degrees. Line muffin pans with paper baking cups.
In a large mixing bowl, sift together the flours, baking soda, baking powder, cinnamon, and salt.
(Any ratio of wheat and white flour works for this recipe, simply make sure to use two cups. You can even eliminate wheat flour all together.)
In a separate bowl, using an electric mixer, cream butter and sugars until smooth.
Add the eggs one at a time, mixing after each addition.
Mix in the vanilla, orange juice, and zest.
Using a spoon, stir in the banana, carrot, apple, coconut, cranberries, and nuts.
Add one third of the dry ingredients to the wet -stir with a spoon just until moistened.
Add another third, stir briefly, then add the rest of the flour mixture.
(Be careful not to over mix the batter at this point as glutens will form and make the your muffins tough. Fluffy muffins are better than tough muffins.)
Spoon the batter into the muffin cups. Leave ¼ inch for rising purposes. (These muffins don’t rise very much, but don’t be fooled -that doesn’t mean that they‘re dense.)
Bake in a 350 degree oven for about 20 minutes -switch the pans halfway through.
The muffins are done when the tops spring back when touched lightly. The tooth pick method also applies (stick it in, if it comes out clean -they’re done).
Allow the muffins to rest in the pan for about five minutes, then transfer them to a cooling rack to cool completely.

Mon, 06 Jul 2026 00:00:00 GMT

Homemade Lunch Combination

Ingredients

6 wheat crackers (such as Wheat Thins®)
+3 slices reduced-sodium turkey
+2 slices reduced-fat Cheddar cheese quartered
+1 romaine lettuce leaf torn into large pieces (optional)
+1 roma tomato sliced (optional)

Instructions

Place crackers in a small plastic bag. place the lettuce and tomato into a third resalable plastic bag
server by stacking turkey, cheddar chesses, lettuce , and tomato on wheat crackers

Mon, 06 Jul 2026 00:00:00 GMT

Savory Sunrise Muffins

Ingredients

1 (8 ounce) can crescent rolls
2 slices deli ham, cut in half
4 eggs
1/2 cup shredded cheddar cheese
salt and pepper, to taste

Instructions

Liberally spray four cups of a muffin tin with non-stick spray.
Unroll crescent roll dough and separate into triangles.
Press one triangle into the bottom of each of the four cups, and up the sides. It doesn't have to go all the way up the sides.
Place one half of a slice of ham into each cup, maintaining a cup shape.
Crack one egg into the center of each cup, on top of the ham.
Sprinkle each egg with salt and pepper, to taste.
Sprinkle about 1 T of cheese on top of each egg.
Flatten out the remaining crescent roll dough triangles into circles.
Loosely place the dough circles over each of the cups, tucking the edges into the cup.
Sprinkle with about 1 t of shredded cheese.
Bake at 375 for 10-15 minutes for soft yolks, or 20 minutes for hard cooked yolks.

Mon, 06 Jul 2026 00:00:00 GMT

Sunrise Smoothie Bowl Recipe by Tasty

Ingredients

½ cup mango
½ cup pineapple
¼ cup raspberry
¼ cup strawberry
¼ cup milk, (or how ever much is needed for blender to blend)

Instructions

Blend fruit and milk together until smooth.
Place in a bowl and add your toppings of choice. Serve.

Mon, 06 Jul 2026 00:00:00 GMT

Fruity Breakfast Parfait

Ingredients

2 c Chopped fresh pineapple
1 c Frozen raspberries; thawed
1 c Lowfat vanilla yogurt
1 Firm banana; peeled and
1/3 c Chopped dates
1/4 c Sliced almonds; toasted

Instructions

In glasses, layer pineapple, raspberries, yogurt, banana, and dates. Sprinkle the top with almonds. Recipe by: Makes 4 servings Posted to recipelu-digest Volume 01 Number 665 by James and Susan Kirkland on Feb 01, 1998

Mon, 06 Jul 2026 00:00:00 GMT

Amish Breakfast Casserole

Ingredients

3-4 C frozen hash browns
6 eggs
1 1/2 C cottage cheese
1/2 onion, diced and cooked in bacon
1-2 C cheese
4 strips bacon cooked and chopped

Instructions

Combine all but bacon. Pour in 9x13, greased. Sprinkle with bacon. Bake 350 35-40 min

Mon, 06 Jul 2026 00:00:00 GMT

Hashbrown and Pork Breakfast

Ingredients

1 pound Smoked pork chops diced
2 tblspoons Butter
1/2 cup Yellow onion chopped
4 cups Frozen shredded hash browns
2 cups Grated romano cheese
2 cups Grated Parmesan cheese
2 1/4 cups Whole Milk
8 large Eggs
2 tablespoons Dijon mustard
1 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Nutmeg ground
olive oil

Instructions

Brush a little bit of olive oil on the bottom of a large oven-safe casserole dish.
Melt the butter in a large frying pan. Add the onions and saute over medium-low heat. until soft.
Add the hashbrowns and break apart. Cook until soft, then pour the hashbrown mix into the casserole dish.
Saute the smoked pork chop pieces for about 5 minutes, then pour them on top of the hashbrown mix in the casserole dish.
In a large mixing bowl, whisk together the milk, eggs, salt, pepper, nutmeg, and mustard.
Slowly pour over the pork chops and hashbrowns mix. Pour some romano cheese on top, then follow with parmesan cheese.
Cover with plastic wrap and chill overnight or at least 6 hours.
Remove the casserole from frig 30 minutes before baking. Preheat the oven to 350*.
Bake the casserole uncovered for 45 minutes until golden brown.

Mon, 06 Jul 2026 00:00:00 GMT

Simple Breakfast Casserole

Ingredients

6 eggs
1 cup milk
6 ounces cheddar cheese, grated
1 lb sausage or 1 lb bacon, cooked and crumbled
1/2 cup green onion, chopped, with tops
4 frozen hash brown patties
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard

Instructions

Spray with cooking spray and then line an 8x8 baking dish with frozen hash browns.
Sprinkle hash browns with crumbled sausage or bacon and green onions.
Mix together eggs, milk, salt, pepper, and dry mustard.
Pour over meat and hash browns.
Top with grated cheddar cheese.
Let set in refrigerator for about 1 hour.
Cook at 350 degrees for 45 minutes to 1 hour.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Popsicles

Ingredients

5 mashed bananas (fresh bananas or old bananas that we save in the freezer-thawed)
2 cups vanilla yogurt (or whatever flavor floats your boat)
1/2 cup peanut butter
1 cup sliced fresh fruit (strawberry, blueberry, blackberry etc.)
1 cup granola cereal

Instructions

Mix bananas, yogurt and peanut butter. Set aside. Divide sliced fruit into molds filling them half full. Top with spoonful of banana mixture. Tap molds on counter to distribute banana mixture into the bottom of the mold. Add a layer of granola and top with more banana mixture to the top of the mold. Tap again to get out any air pockets. Place sticks in mold and freeze.
We've branched out and tried adding a ribbon of peanut butter to mixed reviews. Cinnamon is a crowd favorite. Have fun. Be creative. Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Sandwiches

Ingredients

2 slices bacon fried crisp
1/4 cup green onions sliced crossways
5 Eggs hard cooked and chopped
1 cup swiss cheese shredded
1/3 cup Mayonnaise
1 teaspoon Dijon mustard
salt and pepper to taste
Butter
12 slices whole wheat bread

Instructions

Crumble bacon and combine with onion, eggs, cheese, mustard and mayonnaise, salt and pepper.
Butter bread for grilling dividing egg mixture between 6 slices of bread. Top with remaining 6 slices of bread buttered side out and toast .

Mon, 06 Jul 2026 00:00:00 GMT

Lisa Breakfast Yogurt

Ingredients

1/4 cup Hemp Plus Granola
1/3 cup Liberte coconut yogurt
1/2 cup Organic blueberries frozen
2 tablespoon Holy Crap packaged in organics granola aisle
1 tablespoon Organic cold press Hemp Oil In cooler with yogurt
1 cup water dethaw the blueberries in microwave

Instructions

dethaw blueberries in cup of water for 1 min.
add yogurt, top with granola and holy crap and a spurt of hemp oil. mix and eat

Mon, 06 Jul 2026 00:00:00 GMT

The breakfast club

Ingredients

3 tbsp sunflower oil
4 frozen hash browns
3 pork sausages
4 rashers smoked back bacon
15g butter , plus extra for spreading
100g chestnut mushrooms , sliced
2 eggs
400g can baked beans
6 slices white bread
butter , ketchup and brown sauce, to serve

Instructions

Heat the oven to 220C/200C fan/gas 7. Rub 1 tbsp of the oil over a large, shallow roasting tin. Put the hash browns on one half of the tin and line the sausages up on the other. Cook for 15 mins, then flip the hash browns, turn the sausages and return to the oven for 10-15 mins until the hash browns are golden, and the sausages browned. Push everything together to make room in the tin, then lay the bacon rashers in the space and return to the oven for 10-15 mins or until the bacon fat is crisp and sizzling.
About 10 mins before the bacon is ready, heat 1 tbsp of oil with the butter in a frying pan until sizzling. Scatter in the mushrooms and season with salt and pepper. Fry over a high heat, tossing occasionally until softened and any liquid released has evaporated (about 5-10 mins), then tip onto a warm plate. Wipe out the pan, heat the rest of the oil and fry the eggs however you like them. While everything is cooking heat the baked beans in a saucepan or in the microwave and lightly toast the bread, then spread the toast with butter.
To assemble, split the sausages in half and lay three halves on each of two slices of toast. Top the sausages with the bacon then spoon over the mushrooms and top with a second slice of toast. Spread over ketchup or brown sauce (or both), then squash the hash browns down a little and top each toast with two hash browns. Top the hash browns with an egg each, then top with the last slices of toast (spread with more sauce, if you like). Press down lightly on each sandwich and serve as they are or cut in half to get a runny yolk oozing out of each sandwich. Serve with a bowl of baked beans on the side.

Mon, 06 Jul 2026 00:00:00 GMT

Egg muffins

Ingredients

12 to 15 eggs (use 12 eggs for individual silicone cu
1 tsp. (or more) Spike Seasoning (optional if you don't have Spike, use any type of seasoning blend that's good with eggs.)
fresh-ground black pepper (optional)
1 to 2 cups grated low fat cheese (I like sharp ched use less cheese if using meat)
Optional but highly recommended 3 green onions diced small.
Optional: chopped veggies such as blanched broccol red pepper, sauteed zucchini, sauteed mushrooms, etc. (Using veggies will reduce th
Optional: diced Canadian bacon lean ham, or crumbled cooked turkey sausage

Instructions

Preheat oven to 375 F. Spray a Silicone Muffin Pan or Silicone Muffin Cups with non-stick spray or olive oil.
In the bottom of the muffin cups layer diced meat, if using, sauteed vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients.
Break eggs into large measuring bowl with pour spout, add Spike, and pepper (if using) and beat well. Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.
Muffins will keep more than a week in the refrigerator. Microwave on high about 45 seconds to one minute to reheat.
(Egg muffins can be frozen and reheated, but I like them much better when they're just refrigerated. For best results, thaw in refrigerator before reheating. Frozen muffins will release some water when they thaw.)

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast

Ingredients

3/4 cp Instant Oatmeal Instant Oatmeal Orange Juice
1 cp Orange Juice Orange Juice Orange Juice
2 slices Bread Bread Toasted with butter and jelly

Instructions

Oatmeal, Toast and Orange Juice

Mon, 06 Jul 2026 00:00:00 GMT

Overnight French Toast

Ingredients

1 stick Butter
1 1/3 cups Brown sugar
1 teaspoon Cinnamon
6 slices Bread
6 Eggs
1 3/4 cup Half-and-half cream
1 teaspoon Vanilla

Instructions

Place 6 slices of white bread on top. Beat eggs. Add half and half plus vanilla. Beat. Pour over bread. Cover with foil & refrigerate overnight. Bake 325 degrees for 45 min.

Mon, 06 Jul 2026 00:00:00 GMT

Super Easy Breakfast Shake

Ingredients

2 -3 frozen bananas
1/4 cup organic yogurt (I use Stonyfield Farms Banilla)
1 teaspoon powdered soy protein concentrate
1/2 cup carrot juice (or orange juice)

Instructions

Add all ingredients to blender.
Blend well.
Enjoy.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Crunchy Wrap

Ingredients

3 tablespoons olive oil, plus additional for brushing pan
4 extra large burrito-size flour tortillas (12-inches)
1 lb loose Italian sausage
coarse salt & freshly ground black pepper
3 cups shredded frozen hash browns
1 ounce taco seasoning
2 teaspoons unsalted butter
4 large eggs
1 cup coarsely grated cheddar cheese
4 tostadas
hot sauce, for serving
sour cream, for serving

Instructions

Preheat oven to broil with a rack 2-3 inches from heat source.
Spray a rimmed baking sheet with nonstick spray or brush with olive oil.
Place tortillas on baking sheet and set aside.
To a large nonstick skillet over high heat, add 2 tablespoons olive oil and sausage.
Cook, breaking up into small pieces with a wooden spoon, until beginning to turn golden, about 3 minutes.
Add hash browns and continue to cook, stirring only occasionally, until potatoes are browned and crispy, about 12 minutes.
Add taco seasoning and stir to coat.
Divide mixture among tortillas.
Wipe out skillet and reduce heat to medium low. Add butter and swirl to coat.
When foaming subsides, add eggs and season with salt and pepper.
Using a rubber spatula, gently scramble whites, leaving yolks intact, until nearly cooked, and then crack yolks. Remove from heat and lightly scramble, so that residual heat begins to cook yolks. Undercooked egg is okay, as they will continue to cook under broiler.
Divide eggs among tortillas, along with half of cheddar cheese.
Top each tortilla with one tostada.
Fold tortilla up and around the tostada shell, securing with toothpicks.
Brush with remaining 1 tablespoon olive oil and top with remaining cheddar.
Transfer to oven and broil until tortillas are deeply golden and interior is warmed through, about 3 minutes.
Serve warm, topped with hot sauce and sour cream on the side.

Mon, 06 Jul 2026 00:00:00 GMT

Banana Breakfast Drink

Ingredients

2 c Cold milk
2 sm bananas peeled, ripe
1/2 ts Vanilla
2 tb Honey

Instructions

Place bananas, milk, honey and vanilla in a blender. Cover. Blend until smooth and frothy. Serve immediately. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Mon, 06 Jul 2026 00:00:00 GMT

Heart-Shaped Pancakes

Ingredients

1 lb. strawberries, hulled and halved, plus more for serving
1/2 c. granulated sugar
1 tsp. vanilla extract
1 tbsp. freshly squeezed lemon juice
2 c. all-purpose flour
1 tbsp. granulated sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
4 large eggs
1 1/2 c. buttermilk
1 c. whole milk ricotta
1 tbsp. vanilla extract
1/2 c. mini semisweet chocolate chips
Butter, for greasing pan
Whipped cream, for serving
Powdered sugar, for serving

Instructions

For the strawberry sauce: In a small sauce pan combine the strawberries, sugar, vanilla, and lemon juice over medium-high heat. Bring to a gentle boil, stirring often, and cook until the strawberries are very soft, about 5 minutes. Remove from the heat and use a potato masher or the back of a wooden spoon to mash the berries into a pulp. Pour the mixture into a fine mesh sieve set over a bowl, then use a spoon to vigorously stir until most of the liquid has been forced through. Set the remaining fruit pulp aside.
Carefully skim as much foam off the top of the sauce as you can. Return the skimmed sauce to the saucepan and bring to a boil over medium-high heat. Cook until the sauce has thickened and reduced slightly, about 3 minutes, then remove from the heat and skim any remaining foam from the surface. If desired, stir some of the fruit pulp back into the sauce, then transfer to a small bowl and set aside to cool.
For the pancakes: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a large bowl, whisk together the eggs, buttermilk, ricotta, and vanilla. Gently fold the dry ingredients into the bowl of wet ingredients until just combined, being careful not to over-mix (there should still be a few lumps in the batter). Set aside to rest for at least 15 minutes, and up to 30 minutes. Carefully fold in the chocolate chips, transfer the batter to a pastry bag, and set aside.
Heat a large non-stick skillet or griddle over medium heat. Cut the tip off the pastry bag so there is a 1/2-inch opening. Lightly grease the skillet with butter, then, working in batches, pipe freeform hearts with the batter. Cook the pancakes until bubbles are rising to the surface of the batter, the edges are set, and the bottoms are golden brown, 2 to 3 minutes. Gently flip and continue cooking, about 2 minutes more. Between batches, wipe the skillet or griddle clean with a paper towel and lightly grease with more butter before continuing.
Just before serving, drizzle the pancakes with strawberry syrup. Top with a dollop of whipped cream, a handful of strawberries, and a dusting of powdered sugar.

Mon, 06 Jul 2026 00:00:00 GMT

No-cream Cream Of Vegetable Soup Recipe

Ingredients

4 small potatoes chopped
2 carrots chopped
10 beans chopped
1 stick cellery chopped
1 small onion chopped
3 garlic cloves
8 cups chicken stock or water
olive oil
salt and pepper to taste
Integral garlic toasted bread

Instructions

Integral garlic toasted bread, rub garlic on the bread, add a little olive oil then toast. Cute into cubes then set aside.
Bring to boil chicken stock or water, add potato, carrots, beans, cellery, onion and 2 garlic cloves. Simmering for 20 minutes until vegetables are tender. Blend the soup until pureed. Add olive oil, salt and pepper and simmer for 5 minutes more.
Served warm with integral garlic toasted bread.

Mon, 06 Jul 2026 00:00:00 GMT

Mezze Breakfast Plate

Ingredients

1 large eggplant
1 tablespoon olive oil
2 tablespoons mint leaves, chopped
200 g low-fat ricotta cheese
4 eggs
6 baby roma tomatoes, halved (can use cherry tomatoes or tomato wedges)
2 small long cucumbers, halved lengthways, Lebanese cucumbers are perfect
1/2 cup mixed olive
1 tablespoon za'atar spice mix or 1 tablespoon sumac
100 g reduced-fat feta cheese, crumbled
2 tablespoons honey
extra virgin olive oil, for presentation to drizzle
extra mint leaf (to garnish)

Instructions

Preheat a chargrill pan or bbq plate to medium-high heat.
Cut eggplant lenghways into 8 think slices, then lightly brush each side with olive oil.
Grill eggplant for 2 minutes each side or until charred. Set aside to cool slightly.
Stir the chopped mint into the ricotta and season with salt and pepper.
Spread a heaped tablespoon of the ricotta mix at the end of each slice of grilled eggplant and roll up to enclose. Repeat with remaining eggplant slices. Set aside.
Place the eggs in a pan, cover with hot water and bring to the boil. Reduce heat to medium simmer for 5-6 minutes for soft boiled. Remove the eggs from the hot water and plunge them into iced water. Peel then halve the eggs.
To serve - 4 plates will each have two eggplant rolls, an egg, olives and a salad of cucumber, tomatoes and feta cheese. Drizzle the plate with honey and olive oil. Sprinkle the eggs with sumac or zaatar. . Garnish with a sprig of mint.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Monkey Morning Oatmeal

Ingredients

1/3 cup old fashioned oats
2/3 cup water
1 medium banana
4 tablespoons 1% low-fat milk
2 tablespoons low-fat peanut butter
cinnamon

Instructions

Put oats in a microwave safe bowl. Pour in water and microwave as directed. Once done, take out of the microwave and thinly slice the banana into the mix. Mash/stir. Add in the peanut butter, milk and cinnamon. Mix until desired consistency. EAT! :).

Mon, 06 Jul 2026 00:00:00 GMT

Overnight Breakfast Strata

Ingredients

3/4 ts Dry mustard
3/4 ts Worcestershire Sauce
6 sl White bread
2 1/4 c Cheddar cheese shredded
1 3/4 c milk
1/4 ts Garlic powder
1 c ham Chopped
5 Eggs
1 dash Cayanne pepper
2 tb Green onions
salt and pepper to taste

Instructions

Trim crust from bread, butter slices lightly and fit into buttered 7x11 dish. Sprinkle with 1 1/2 c. cheese. Top with ham. Mix eggs, onion, mustard, etc. together and pour over layered ingredients. Cover and refrigerate 8 hours or overnight. Bake uncovered at 350 for 30 minutes. Then top with remaining cheese, bake an additional 10 minutes or until center appears to be set. Let stand 5 minutes before cutting. Makes 6-8 servings. This is a really good, easy recipe. Weve had it Christmas morning the past two years. Posted to EAT-L Digest by "Tracie K. Graham" on Sep 10, 1997

Mon, 06 Jul 2026 00:00:00 GMT

Food Processor-Fast Morning Glory Muffins

Ingredients

2 cups grated carrots
2 cups white whole wheat flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup honey
1 cup drained crushed pineapple
1/2 cup raisins
1/2 cup coconut
2 eggs
1 cup coconut oil
2 teaspoons vanilla

Instructions

Grate carrots into food processor with grating disk.
Replace grating disk with chopping blade.
Add dry ingredients (flour--you can use all-purpose flour, baking soda, cinnamon and salt) and pulse twice.
Add remaining ingredients (raisins, coconut, pineapple, eggs, oil and vanilla). Note: You can use whatever oil you like. Coconut oil is healthy and tastes great in these!
Pulse three times.
Scoop into paper-lined muffin tins.
Bake at 350 degrees for 20 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

3 c Sliced apples
2 c Shredded cheese
2 tb Sugar
4 4 to 5 eggs
2 c milk
1 lb Fried bacon
2 c Biscuit mix

Instructions

Mix apples and sugar. Put in 9 X 13 inch pan in rows. Cover apples with shredded cheese and sprinkle with crumbled bacon. Beat the remaining ingredients together. Pour evenly over the apples, cheese, and bacon. Bake at 375? for 30 to 35 minutes or until brown. Makes 12 servings. Posted to MM-Recipes Digest by sigatress@attcanada.net (by way of Valerie Howard ) on Jul 13, 1999

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast casserole

Ingredients

7 Egg
1 Small bag Tater tots
1/2 Onion
1 Cup Cherry tomatoes
1 Cup Cheddar cheese To top

Instructions

Mix and cook in skillet on stovetop

Mon, 06 Jul 2026 00:00:00 GMT

Crockpot Breakfast

Ingredients

2 Bags Frozen diced hash browns
12-14 Eggs
1 cup Milk
Diced ham
3 Cups shredded cheese

Instructions

Spray crock pot with nonstick spray. Add 2 bags frozen diced hash browns. Beat 12-14 eggs with 1 cup milk. Set aside. Cook up diced ham, sausage, or whatever meat you want. Add to hash browns. Add 1 bag (2 cups) shredded cheese. Mix well. Add eggs. Stir again, mixing well. Add about 1 cup shredded cheese. Cook on low for about 7 hours.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Casserole

Ingredients

Nonstick cooking spray
1 pound ground pork sausage
1 pound sliced bacon cut in 1/2" pieces
6 slices soft white bread
1 1/2 cups cheese your choice
6 large eggs
2 cups whole milk
1 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon white pepper
1 can cream of mushroom soup

Instructions

Spray a 13- by 9-inch baking dish with nonstick cooking spray.
In a large skillet, cook the sausage over medium heat, stirring frequently, until browned and crumbly, about 10 minutes; drain well on paper towels. Then do the same with the bacon.
Cut and discard the crusts from the bread. Cut the slices into cubes, and layer in the prepared baking dish. Sprinkle with the sausage, bacon and 1 cup of cheese.
In a large bowl, whisk together the eggs, milk, mustard, salt and pepper; carefully pour the mixture over the cheese.
Cover and refrigerate at least 2 hours or up to over night.
Stir a little milk into soup and spread gently over casserole with a 1/2 cup cheese.
Bake casserole in preheated 350° oven until set and golden, about 40 minutes.
Let stand for 10 minutes before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Sunrise Popovers

Ingredients

4 tablespoons vegetable shortening
1/3 cup unbleached flour
1/2 teaspoon salt
2/3 cup milk
2/3 cup water
4 eggs
1/2 cup cheddar cheese, Sharp, Shredded

Instructions

Preheat the oven to 375 degrees F.
Place eight 6-oz custard cups on a large baking sheet.
Spoon 1 1/2 tsp of shortening into the bottom of each custard cup and set aside.
Combine the flour and salt in a large bowl, then gradually stir in the milk and water until well blended.
Beat in the eggs, 1 at a time, beating until smooth after each addition.
Fold in the cheddar cheese.
Place the baking sheet with the custard cups in the preheated oven for 3 to 5 minutes until the shortening melts and the custard cups are hot.
Fill the custard cups 1/2 to 2/3rds full with the batter.
Bake for 45 minutes in the preheated oven, without opening the oven door until the popovers rise and turn golden brown.
If not golden brown after 45 minutes, bake for an additional 5 minutes.
Serve piping hot.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Strata Loraine

Ingredients

2 Tbs Olive oil
1 Yellow onion sliced
Kosher Salt to taste
Black pepper freshly ground to taste
1 lb Spinach
1 lb/loaf sweet batard 1" squares toasted until dry, making about 9 cups
8 oz Cooked ham diced
6 oz gruyere cheese grated
10 Eggs
2&1/2 cups Half-and-half cream

Instructions

In large sauté pan over medium heat, warm 1 tbs oil. Add onion; season with salt and pepper. Cook, stirring occasionally until carmelized, about 15 minutes. Transfer to bowl. In same pan over medium heat, warm 1/2 tbs oil. Add 1/2 spinach; season with salt and pepper. Cook, stirring, until wilted, 2-3 minutes. Transfer to colander. Repeat with the rest of the spinach, Press out excess moisture.
In large bowl, toss together bread cubes, onion, spinach, ham and cheese. Transfer to 4 qt baking dish. In bowl, beat together eggs, half and half, 1 tsp salt and pepper, to taste. Pour over bread mixture. Cover with plastic wrap; refrigerate 2-16 hours.
Preheat oven to 350' F. Remove plastic wrap from strata; cover with lid or foil. Bake 20 minutes. Uncover; bake until top is browned and strata is cooked through, 40-50 minutes more.
Pair with Champagne Brut.

Mon, 06 Jul 2026 00:00:00 GMT

Liz's Morning Glory Muffins

Ingredients

2 cups flour
1 cup sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups grated carrots, packed
1/2 cup raisins
1/2 cup grated coconut
1/2 cup chopped pecans
1 (8 ounce) can pineapple, drained
1 cup applesauce
3 large eggs, lightly beaten
2 teaspoons vanilla extract

Instructions

Combine first 5 ingredients in a mixing bowl, in a seperate bowl, stir together remaining ingredients; add to flour mixture, stirring until just moistened.
Place paper baking cuts in muffin pans. Spoon batter into cups filling 2/3 full.
Bake at 350 for 25 minutes or until golden brown. Remove from pans immediately.

Mon, 06 Jul 2026 00:00:00 GMT

Crispy Grain-Free Waffles

Ingredients

1 cup (227g) almond milk or other plant-based milk
2 teaspoons cider vinegar
2 tablespoons (13g) flax meal*
6 tablespoons (85g) water*
2 cups (172g) King Arthur Almond Flour
1 cup (113g) tapicoa arrowroot or potato starch
4 teaspoons baking powder paleo-friendly if necessary
1/4 cup (78g) maple syrup
1 teaspoon King Arthur Pure Vanilla Extract
1/2 cup (113g) coconut oil melted

Instructions

In a liquid measuring cup, combine the almond milk and vinegar. Allow to rest until slightly thickened — about 15 minutes, depending on the milk you’re using., In a small bowl, whisk together the flax meal and water. Set aside for 5 minutes while the mixture thickens. (Skip this step if you’re using regular eggs.), Preheat your waffle iron according to the manufacturer’s directions., In a large bowl, whisk together the almond flour, starch, and baking powder. , Add the flax mixture (or eggs), milk mixture, maple syrup, vanilla, and coconut oil to the dry ingredients. Whisk until the batter is smooth., Scoop the batter into the preheated waffle iron and cook until golden brown. When done, the waffle iron will stop emitting steam; it’s important to wait for the steam to stop before attempting to open the iron, otherwise the waffles will stick., Serve waffles immediately with your favorite topping., Store cooled waffles in a covered container or in a sealed zip-top bag on the counter for up to two days. Freeze waffles for longer storage, reheating them in a waffle iron or oven set to low heat.

Mon, 06 Jul 2026 00:00:00 GMT

Morning Detox Banana Split

Ingredients

1 1/2 cups Buckwheat Groats raw
1/2 cup Soy Yogurt
1 small Banana
1 tablespoon Goji Berries
1 teaspoon Dried Wild Blueberries
1 teaspoon Spirulina Flakes
1/2 teaspoon Ground Turmeric
1 tablespoon Canola Oil (rapeseed)
1 teaspoon Acacia Honey
1 spring Mint (optional)

Instructions

To make the dehydrated sprouted buckwheat, start by soaking the buckwheat in 2 cups (17fl oz/500ml) of cold water for 5 minutes. Drain and let sprout in the strainer or sieve at room temperature for 2 days, rinsing the buckwheat every morning under cold running water.
Set the oven to its lowest temperature. Rinse the sprouted buckwheat thoroughly under cold running water, then shake well. Repeat this process twice more. Spread the buckwheat out in a thin layer on a baking sheet lined with nonstick parchment paper and place in the oven for about 4 hours, or until the buckwheat is dry and crispy, leaving the oven door propped open slightly. Stored in an airtight jar, the dehydrated sprouted buckwheat will keep for a few days.
To assemble the dish, pour the yogurt into a bowl. Place the whole banana on top of the yogurt, then sprinkle with the goji berries, dehydrated sprouted buckwheat, blueberries, spirulina and turmeric. Drizzle with the canola (rapeseed) oil and honey and top with the mint sprig, if liked.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Breakfast Sandwich

Ingredients

2 whole wheat deli thins
1/2 green pepper chopped
1/2 avacado mashed with salt, pepper, and garlic
4 eggs
4 slices cheese any kind

Instructions

Lightly toast deli thins
Begin frying chopped green pepper
Add eggs over top of cooking pepper
Fry eggs, breaking yolks so they cook through
Assemble sandwich

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Smoothie

Ingredients

1 handful Mixed greens
4 stalks Celery chopped
1/2 Cucumber
1 tablespoon Hemp seeds
1 tablespoon Chia seeds
1 tablespoon Flax seeds
1 cup Almond milk
1/2 cup Frozen berry mix

Instructions

Prep dry ingredients in mason jars ahead of time, chop items the night before and blend in the morning.

Mon, 06 Jul 2026 00:00:00 GMT

Farm Breakfast Strata

Ingredients

1 lb bacon (cut into 1/2 inch pieces)
1/2 lb cooked ham (cut into cubes or diced)
1 small onion (chopped)
10 -12 slices white bread (recipe originally said cubed but I left them whole)
2 cups cubed potatoes (I used Ore-Ida western style or can use O'Brien)
3 cups shredded cheese
10 large eggs
3 cups milk
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
salt and pepper

Instructions

The NIGHT BEFORE:.
In large skillet, cook bacon until crisp.
Drain off excess bacon fat, but keep a little in skillet in order to cook onion.
Add onion, ham and chopped bacon to skillet and cook until onion is tender and transparent.
Butter a large baking dish - I used a glass lasagna dish.
Layer the bread to cover bottom of dish - will use probably 5-6 slices or half the amount of bread cubed.
Add half of potatoes and cheese.
Top with bacon, onion and ham mixture.
Add remaining pieces of bread, potatoes and cheese.
In large bowl, beat eggs, milk, Worcestershire sauce, mustard, salt and pepper.
Pour this mixture evenly over the ingredients in baking dish.
Cover and chill OVERNIGHT in the refrigerator.
The NEXT MORNING:.
Remove strata from the refrigerator and bring to room temp (about 30 minutes prior to baking).
Preheat oven to 325°F.
Bake uncovered for 1 hour or when knife is inserted near center and comes out clean.

Mon, 06 Jul 2026 00:00:00 GMT

Simple Savory Breakfast Casserole

Ingredients

1 lb breakfast sausage
10 eggs
3 cups milk
2 teaspoons dry mustard
8 ounces cheddar cheese or 8 ounces colby-monterey jack cheese
6 cups bread, cubed
salt and pepper
sliced mushrooms (optional)
chopped tomato (optional)
chopped bell pepper (optional)
green onion (optional)
precooked potato, chunks (optional)
green chili (optional)

Instructions

Preheat oven to 325 degrees.
Cook the breakfast sausage as directed on the package. Crumble and drain.
In a large bowl combine the eggs, milk, dry mustard, pepper, and salt. Mix thoroughly.
Lay half the bread cubes in the bottom of a greased 9 x 13 casserole dish.
Add half the cheese and sausage to the casserole dish along with half of any of the optional ingredients if desired.
Repeat layer of bread, cheese, sausage, and optional ingredients if used.
Pour egg mixture over the top of the casserole.
Bake for about an hour or until eggs are set. Cover with foil if top browns too quickly.

Mon, 06 Jul 2026 00:00:00 GMT

Eggtastic Breakfast Sandwich

Ingredients

olive oil
1/4 large yellow onion thinly sliced
1-2 cups fresh spinach
2 slices tomato
2 slices deli turkey
2 large Eggs
dash of sea salt
dash of black pepper
few dashes of hot sauce
pinch fresh chopped dill
1-2 teaspoon butter
1 slice jalapeno cheese
2 slices whole wheat bread

Instructions

In a small sauté pan, heat a splash of olive oil over medium-low heat, then add the onion and cook until soft. Add the fresh spinach and stir it around with the onions. Add the tomato and a slice or two of deli meat (if using), and cover pan. Keep the covered pan on the burner, but turn off heat.
Whisk together the eggs, sea salt, pepper, Tapatío and dill. In a separate sauté pan, melt butter over medium heat until it starts to foam. Add the eggs and stir gently with a spatula, folding up the edges of the cooked egg from the bottom of the pan. Once scrambled and eggs are nearly set, turn off the heat, gather the eggs into the center of the pan, and place the cheese on top of the eggs. Cover and let cheese melt.
Place the onion on one piece of toast, along with the spinach, tomato and deli meat (if using). Using a spatula, transfer the egg/cheese mound on top of it all. Sandwich everything together with your second piece of toast, and slice sandwich in half.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Pick-Me-Up Juice

Ingredients

1/2 cantaloupe (rind and seeds removed)
1 large carrot (washed, topped and tailed)
1/2 lime (peeled)
1 small apple (washed and stem removed)

Instructions

Juice together all ingredients and serve!

Mon, 06 Jul 2026 00:00:00 GMT

Egg In A Hole Breakfast Sandwich

Ingredients

2 slices bacon
2 slices sourdough bread
2 slices cheddar
1/2 avocado, thinly sliced
1 egg
1 tbsp. butter
kosher salt
Freshly ground black pepper

Instructions

Fry bacon over medium heat until crispy. Drain bacon and wipe skillet clean.
Using a small glass or biscuit cutter, cut a hole into one slice of bread.
Return skillet to medium heat. Add butter and toast both slices of bread.
Flip when golden and crack the egg into the hole. Season to taste with salt and pepper. Add avocado slices, cheese and bacon to the other slice of bread. Cover the skillet and cook until the egg whites are cooked through and the cheese is melted, about 3 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

(What's the Story) Morning Glory Muffins

Ingredients

1 1/2 cups whole wheat pastry flour
1/2 cup whole wheat flour
3/4 cup natural sugar
1 T. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. nutmeg
2 tsp. baking powder
1/2 tsp. baking soda
1/2 teaspoon salt
2 cups grated carrots
1 apple; peeled and grated
1 cup raisins
2 Eggs (or 1 egg and 2 egg whites)
1/2 cup apple sauce
1/4 cup vegetable oil
1/2 T. vanilla extract
1/2 T. almond extract
2 T. chopped walnuts
2 T. toasted wheat germ

Instructions

1. Preheat oven to 375?. Lightly oil 16 muffin cups, or coat with nonstick cooking spray.
2. In a medium bowl, whisk together eggs, apple sauce, oil, and extracts.
3. In a large bowl, stir together flours, sugar, cinnamon, allspice, nutmeg, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in applesauce mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about ? full.
4. In small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops.
5. Bake for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast sandwich

Ingredients

2 Whole wheat English muffins Toasted
2 Eggs Any style except fried
2 slices Turkey bacon or Canadian bacon
2 slices Fat free cheese

Instructions

Microwave sandwich for 15 second

Mon, 06 Jul 2026 00:00:00 GMT

Sunrise Breakfast Casserole

Ingredients

2 package Sausage links
9 Eggs
3 cups 2% Milk
1 1/2 teaspoon Ground mustard
1 teaspoon Salt
40 ounces shredded hash browns
1/2 cup Red bell pepper diced
1/3 cup Green onions thinly sliced
2 cups Salsa

Instructions

Place sausage in baking pan - bake at 375 for 15-20 minutes or until no longer pink, turning once. drain and slice into 1/4 inch coins. In large bowl, combine the eggs, milk, mustard, salt and pepper. Add the hash browns, sausage, cheese, red pepper, onions, mix well. Pour into a greased 13x9 baking dish. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 for 65-70 minutes. Let stand 10 minutes before serving.

Mon, 06 Jul 2026 00:00:00 GMT

Complete Breakfast Banana Shake

Ingredients

Banana
Vanilla yogurt
Egg; (optional)
milk

Instructions

In blender (or processor), put peeled bananas, several tablespoons vanilla yogurt (or plain yogurt with 1 teaspoon vanilla flavoring), approximately 1 cup milk. Blend until completely mixed. Optional: Add 1 egg and blend again. Makes good breakfast drink or snack. Posted to recipelu-digest by "Diane Geary." on Feb 2, 1998

Mon, 06 Jul 2026 00:00:00 GMT

Very British Breakfast

Ingredients

8 medium eggs, see GH TIP
4 English muffins, halved
8 slices honey roast ham
1 tbsp. finely chopped chives
2 -3tsp cider vinegar, to taste
2 tsp. Marmite, see intro
2 medium egg yolks
150 g unsalted butter, chilled and cubed

Instructions

First, poach the eggs. Half-fill a large pan of water and bring to the boil, then reduce to a gentle simmer. Fill a large bowl with ice-cold water. Crack an egg into a ramekin or coffee cup, then neatly pour into the simmering water. Working quickly, add 3 more eggs in the same way.
Poach for 3min, or until, when lifted out with a slotted spoon, the whites feel firm but the yolks remain soft. Transfer immediately to the cold water to stop the cooking. Repeat with remaining 4 eggs. Set aside (keep the water simmering).
For the hollandaise, in a large heatproof bowl whisk 2tsp vinegar and the Marmite until the Marmite has mostly dissolved, then whisk in the egg yolks. Set bowl over the large pan of barely simmering water.
Add the butter a couple of cubes at a time, whisking constantly and only adding more when the previous cubes have melted. Occasionally scrape down the sides of the bowl with a spatula.
Once all the butter has been incorporated (the hollandaise should be fairly thick) remove bowl from the heat and check seasoning, adding a little extra vinegar if needed for acidity. Whisk in 2-3tbsp water, if needed, to thin slightly to a coating consistency. Wrap a tea towel around the outside of the bowl to keep the sauce warm and set aside.
Toast the muffin halves until golden. Bring water in the pan back up to a gentle simmer. Using the slotted spoon, carefully transfer the poached eggs back to the water and reheat for 30sec. Lift out of the water and transfer to a plate lined with kitchen paper.
Divide the toasted muffin halves between 4 plates and top each with a slice of ham, followed by a poached egg. Spoon over the warm hollandaise and sprinkle over the chives. Serve with roasted cherry tomatoes, if you like.

Mon, 06 Jul 2026 00:00:00 GMT

Nutritional Breakfast Health Bars

Ingredients

7 cups of fruit mixed cereal
1/2 cup flax seed meal
1 cup roasted roasted soybeans (unsalted if you can find)
1 1/2 cups trail mix
1/2 cup pitted dates
1/4 cup unsalted peanuts, chopped
1/3 cup rice flour
1/2 cup corn syrup
1/2 cup honey
1/4 cup molasses
1/2 cup becel vegetable oil or 1/2 cup virgin olive oil

Instructions

.Preheat oven to 350 degrees.
.In a large bowl blend together all the dry ingredients.Mix well.
.In a sausepan over medium heat add the honey,corn syrup,molasses and the oil .Heat till runny.
.Pour over the dry ingredients and mix well.(takes awhile to mix together(Looks like there is not enough liquid,)but it will mix ok.
.Line a couple of 8"x12" pans with parchment paper.(Makes it easier to get out when baked).
.Put 1/2 of the mixture into each pan -- Pat down with the back of a large plastic spoon.Make a smooth surface --
.Bake about 15-20 minutes --
.ENJOY !

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Fruit Pancakes

Ingredients

2/3 c Pineapple crushed
1 ds Salt
2 ts Baking soda
2 lg Eggs beaten
3 tb Vegetable oil
3 c Buttermilk
1 tb Granulated sugar
2/3 c Blueberries
1 3/4 c All-purpose flour
3/4 c Oatmeal old fashioned

Instructions

From: Joel.Ehrlich@salata.com (Joel Ehrlich) Date: 19 Jun 1995 20:00:13 -0400 The pineapple should be well drained. The blueberries may be fresh or frozen. Combine the eggs and buttermilk in a large bowl. Fold in the flour, oatmeal, sugar, baking soda and salt. Stir until just combined but the batter is not smooth. Stir in the vegetable oil, drained pineapple and blueberries. Heat the griddle. The griddle is ready when a drop of water skitters across the surface for several seconds before evaporating. Ladle on 1/2 cup of batter for each pancake. Cook until bubbles appear on the top side. Flip over and cook for 30 seconds on the second side. Remove from griddle and serve. REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from G Internet, G Internet.

Mon, 06 Jul 2026 00:00:00 GMT

Morning Sandwiches

Ingredients

4 slices bread
Butter
salami ham or other cold cuts, Thinly sliced
3-1/2 ounces feta
1 cucumber
Lettuce leaves
1 tablespoon olive oil
Dill

Instructions

Mash feta, using a fork. Finely chop dill. Combine feta, dill and olive oil.
Slice cucumber into rounds. Butter 2 bread slices. Top a buttered slice of
bread with slices of salami, cover them with a portion of feta mixture, top
with cucumber rounds and put lettuce leaves over them. Cover each sandwich
with another bread slice.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast fruit

Ingredients

2 cups Blueberries
2 Bananas
Mango
Raspberries

Instructions

Rinse and chop

Mon, 06 Jul 2026 00:00:00 GMT

Bed And Breakfast Apple Crisp Recipe

Ingredients

4 cups apples (I prefer to use Granny Smiths)
3/4 cups brown sugar
1/2 cup flour
1/2 cup oats
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1 stick of butter

Instructions

Peel and cube apples into bitesize chunks.
Mix all dry ingredients together in a large mixing bowl.
Soften butter slightly, and cut into tabs (for easier mixing).
Use a spoon or fork to mix dry ingredients with butter. Mixture should be sticky and wet when finished.
Dump cubed apples into a pie pan, and spread mixture over top.
You might want to use a fork to press the mixture down so it's flat and evenly distributed.
Bake @ 375 degrees for 30 minutes.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

BB-morning pancakes

Ingredients

2 small Eggs or
8 medium quail eggs or
1 small duck egg
1 small Apple or
1/2 medium Bananas or
1 small pear
1/2 cup oat flour or
1/2 cup wholemeal flour or
1/2 cup qunioa flour

Instructions

Blend ingredients with some
water, until smooth. Fry
spoonfuls of the batter until
golden brown on both sides.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Omlet

Ingredients

2 Eggs
2 tablespoon Bacon Turkey sausage
1/2 cup Diced vegetables
Salt and pepper to taste

Instructions

Cook veggies add egg and meat

Mon, 06 Jul 2026 00:00:00 GMT

Sunrise Breakfast

Ingredients

12 eggs Scramble eggs in a bowl
Pinch salt add to eggs
Pinch pepper add to eggs
12 Sausage links brown on all sides
12 Slices Turkey bacon brown on both side, but not overcooked
3 slices white bread toasted
3 slices wheat bread toasted
3 English muffins toasted
3 slices Rye bread toasted
2 cups instant grits follow instructions on box

Instructions

Start with cooking the meats
Cook sausage and bacon over medium-low heat until brown on all sides
Put bread in oven on cookie cooling wire racks
Toast breads in oven at 250* , bread should finish when everything else is done.
Scramble eggs and pour into a frying pan on low heat. Wait for bottom to become solid and pull eggs toward the center allowing the uncooked mixture to go to the bottom of the pan. Wait again until it becomes solid before pulling the sides inward. Repeat until eggs are cooked
Last
Pour grits in a bowl and pour hot water over them . Mix until smooth. Put butter, salt, and pepper on grits

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast for dinner

Ingredients

2 Slices Bread
1.5 Egg Fried
3 Slices Tomato, beefsteak From Sams
1 Strip Bacon, cut into 8 pieces Jennio turkey bacon
0.5 Tbsp Butter Land o lakes butter, oil
1 Slice Cheese Deli deluxe american 2%
O.25 Cup Avocado
1 Cup Hash browns, shredded Albertsons : H.B. O' Brian

Instructions

1. Cut tomato into slices and set aside
2. Make Hash brown O'Brien in square skillet & keeping turning with spatula until done
3. Make bacon in shallow pan or skillet. Cut in 8 pieces
4. Toast both sides of bread in toaster & butter 1 side of each
5. Cut avocado into slices and set aside
6. Fry eggs in small skillet, leaving yolk runny
7. Pull out deli deluxe cheese from fridge
8. Assemble sandwich from bottom up:
- toast in skillet, butter side down
- bacon pieces
- fried egg
- avocado
- cheese slice
- other toast, butter side up
9. Heat in skillet or toaster oven till both sides are golden
10. Cut sandwich in half and serve with hash browns and tomato slices seasoned
with salt and cracked black pepper.

Mon, 06 Jul 2026 00:00:00 GMT

Easy Breakfast Muffins!

Ingredients

2 eggs
3 cups Bisquick
1 cup milk
3 tablespoons vegetable oil
1 1/2 cups shredded cheddar cheese
1 cup chopped cooked ham
1/2 green bell pepper, chopped (about 1/3 cup)
1/2 small sweet onion, chopped (about 1/4 cup)
salt and pepper (not much)

Instructions

Preheat oven to 400.
Spray muffin tins with Cooking spray.
Beat eggs.
Stir in Milk, oil and Bisquick until moistened.
Stir in rest of ingredients reserving some cheese to sprinkle on tops of muffins.
Divide batter into tins, sprinkle with cheese.
Bake 18-20 minutes.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast sandwich

Ingredients

Two dozen english muffins
One pound of sliced ham.
Two dozen eggs.
Twenty slices of american cheese.

Instructions

Scramble eggs with mixer and mixing Bowl.
Pour 1/2 of a cup egg In small frying Pan cook flip. Cut egg and half when done cooking.Each half will make one sandwich. Put egg on your toasted English muffin top with a piece of American cheese.
And a slice of ham and serve..

Mon, 06 Jul 2026 00:00:00 GMT

A Classic Irish Breakfast Recipe

Ingredients

3 tablespoons vegetable oil
2 butcher or farm pork sausages
4 rashers back bacon
1 large tomato
Kosher salt
Black pepper
1 cup mushrooms, sliced
1 tablespoon butter
1 cup baked beans
2 potato cakes
Soda bread, for toast

Instructions

Gather the ingredients. Preheat the oven to 325 F.
Heat a griddle or frying pan to hot over medium-high, then add 2 tablespoons of the vegetable oil. Add the sausages and cook for 10 minutes, turning the sausages frequently. Transfer the sausages to a baking sheet and place in the oven to finish cooking.
Trim the rind of the bacon to prevent the bacon from curling in the pan, then add to the pan you cooked the sausages in. Cook over medium heat, turning frequently and letting the bacon start to sizzle. Halve the tomato, then sprinkle the cut sides with salt, pepper, and a few drops of vegetable oil. Place the tomato, cut sides down, in the same pan as the bacon. Cook for 5 minutes on one side, then flip and cook for 5 more minutes. Transfer to the baking sheet with the sausages. Melt the butter in a small saucepan, add the sliced mushrooms and cook for 5 minutes. Keep warm.
Meanwhile, heat the remaining vegetable oil in the same pan over medium-high heat. Once the pan is hot, add the eggs and cook for about 5 minutes for a soft yolk, spooning the oil with a spoon over the egg to ensure the white cooks. If you have a large frying pan, you can cook two eggs at the same time. Keep warm while you finish the breakfast.
Finish the breakfast by heating the baked beans in a covered glass bowl in the microwave for 3 minutes. Toast the fadge and the slices of soda bread in the toaster, then make a large teapot of good Irish tea (the traditional drink with a full breakfast). Warm your plates and serve your breakfast piping hot. Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Quesadilla

Ingredients

1 (10-in.) flour tortilla
1/3 cup shredded sharp Cheddar cheese
1/3 cup shredded Pepper Jack cheese
1/4 cup ground breakfast sausage or chorizo
2 Tbsp. finely chopped jalapeno pepper or bell pepper (optional)
1 large egg
1 tsp. water
1 Tbsp. vegetable oil
Salsa, guacamole, and sour cream, for serving

Instructions

Cook sausage and peppers: Add 1 teaspoon oil to a non-stick skillet over medium heat, then add sausage and peppers (if using). Cook until the sausage browns and the peppers soften (about 5 minutes). Once the sausage and peppers are cooked, immediately reduce the heat to low.
Scramble the egg: Crack the egg into a small bowl and add 1 teaspoon of water. Scramble with a fork or whisk.
Add egg to the sausage mixture: Pour the egg mixture into the skillet and use a rubber spatula or wooden spoon to combine the egg and sausage. Cook until the scrambled eggs begin to set, but are still soft (about 1 minute). Remove the skillet from the heat, and set aside.
Heat cast-iron skillet: In a cast-iron pan, heat the remaining 1 tablespoon vegetable oil over medium-high heat for 2 minutes. Meanwhile, mix the Cheddar and pepper Jack cheeses in a small bowl, then divide in half.
Add tortilla to hot skillet: Add the flour tortilla to the cast-iron skillet, and sprinkle half of the cheese over the lower half of the tortilla.
Finish filling quesadilla: Remove the sausage-egg mixture from the non-stick skillet, and place it on top of the cheese layer, then cover with the remaining cheese.
Cook quesadilla: Use a thin spatula to fold the top edge of the tortilla over the cheese, egg, and sausage and press down with the spatula until the cheese melts enough to seal. Immediately use the spatula to flip the quesadilla over, and cook until both sides are golden and crisp and the cheese is thoroughly melted (about 1 minute).
Cut quesadilla and get ready to serve: Use the thin spatula to transfer the quesadilla to a plate lined with a paper towel to remove excess oil. Cut into wedges and serve with salsa, guacamole, and/or sour cream.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Sandwiches

Ingredients

10 slices Brioche Bread
5 slices Bacon
5 slices American cheese
8 Eggs
Country Crock Butter

Instructions

Cook and put together

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast on an English Muffin

Ingredients

4 English muffins or 8 crumpets, cut in half
1/3 cup peanut butter
1/3 cup honey
2 bananas, thinly sliced
1/8 teaspoon cinnamon

Instructions

Preheat grill (broiler).
Lightly toast muffins or crumpets.
Spread peanut butter evenly over muffins or crumpets.
Spread honey evenly over muffins or crumpets.
Top with bananas.
Place on oven tray under grill (broiler) until honey starts to sizzle.
Sprinkle with cinnamon.

Mon, 06 Jul 2026 00:00:00 GMT

Egg Breakfast Sandwich

Ingredients

1 egg or egg white
1 tablespoon milk
1 slice American cheese
1 slice Meat
1/2 slice English muffin
1 tsp 21 salute seasoning
1 slice tomato
1 bunch Spinach

Instructions

Toast the English muffin with tomatoes and spinach while cooking the egg. Spray a custard cup with cooking spray. Put the meat at the bottom of the cup. Beat an egg and put it on top of the ham. Cook for about 30 seconds at a time. Then put slice of cheese on top and cook for about 10- 15 seconds more. Turn the dish upside down and place on top of English muffin.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Breakfast Smoothie Recipe by Tasty

Ingredients

ice
kiwi
strawberry
½ cup oat milk, or milk of choice
1 cup fresh spinach

Instructions

Add the ice, kiwis, strawberries, oat milk, and spinach to a blender.
Blend on high speed until smooth.
Enjoy!

Mon, 06 Jul 2026 00:00:00 GMT

Overnight Breakfast Casserole

Ingredients

12 eggs
1 cup milk of your choice
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup onion, diced & divided in two
1 large bell pepper, diced & divided in two
16 ounces cooked meat, divided in two
16 ounces frozen hash browns, divided in two
2 cups cheese, shredded & divided in two

Instructions

Spray the slow cooker generously with cooking spray.
Add half of the hash browns to the bottom of the slow cooker and top with half the of onions, half the bell peppers, half the cooked meat, and half of the cheese. Repeat layers again starting with the hash browns and ending with the cheese.
In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder. Pour mixture over the ingredients in the slow cooker.
Cook HIGH 3-4 hours or LOW 6-8.

Mon, 06 Jul 2026 00:00:00 GMT

Good Morning Breakfast Casserole

Ingredients

1 lb bacon, cooked & drained, broken into bite sized pieces
1 onion (optional)
1 green pepper (optional)
12 slices soft bread
8 eggs
3 cups milk
1 1/2 cups shredded cheddar cheese
salt & pepper

Instructions

Cook & drain bacon. Set aside to cool.
If using the onion and pepper: Drizzle some oil or put a dab of butter in a skillet & saute the onion & pepper until softened. Set aside to cool.
Tear bread into small pieces & place in a greased 9x13 pan.
In a medium bowl, beat the eggs. Then add the milk & the desired amount of salt & pepper. Mix until combined.
Pour the egg mix over the bread.
Break apart bacon with hands into bite sized pieces or smaller. Sprinkle cheese & crumbled bacon evenly across the top.
Refrigerate overnight or a minimum of 4 hours.
Bake at 350 for 45 minutes to 1 hour (depending on your oven). It's done when the center is puffed up.

Mon, 06 Jul 2026 00:00:00 GMT

Backyard Breakfast Egg Salad

Ingredients

6 large eggs, hard-cooked
2 tablespoons full-fat mayonnaise
2 tablespoons plain 2% Greek yogurt
2 teaspoons Dijon mustard
4 slices cooked bacon, crumbled
3 tablespoons finely chopped red onions
1 tablespoon finely chopped fresh chives (or any herbs you like, I used dill)
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 pieces 100% whole-grain bread, toasted

Instructions

1. Chop the eggs.
2. Combine the mayonnaise, yogurt, mustard, bacon, red onion, chives, salt, and pepper. Gently stir in the eggs.
3. Spread on toast and serve.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast Medley

Ingredients

18 extra large Eggs Grade A
1 pound Ground Pork or Chorizo Sausage browned
1 large Green Pepper finely diced
1/2 medium Sweet Onion finely diced
Garlic
Sage
Salt
Black Pepper
Crushed Red Pepper

Instructions

Brown ground pork or chorizo sausage; add spices. Finely chop fresh veggies and and to browned meat. A handful of fresh chopped spinach is a good option, too. Scramble 18 eggs and add spices to egg mixture also. Pour into meat and cooked veggies and cook on stove top for 5 minutes, stirring occasionally.
Enjoy daily with a variety of veggies or cultural spices.

Mon, 06 Jul 2026 00:00:00 GMT

Fattet Djaj Is the Perfect Savory Breakfast for Egg-Haters

Ingredients

1 rotisserie chicken, shredded
3 pita breads, cut into small squares
1 cup boiled chickpeas
2 cloves of garlic, mashed
2 cups plain yogurt
¼ cup tahini
¼ cup fresh lemon juice
Salt and pepper
½ cup toasted pine nuts and sliced almonds to garnish
Chopped parsley to garnish
½ teaspoon ground cumin

Instructions

Toast the pita square until golden brown.
Prepare the sauce by combining the mashed garlic and the yogurt. Whisk until smooth. Add the tahini while whisking and, finally, the lemon juice. Season with salt and pepper.
Make sure your shredded chicken and boiled chickpeas are warm before assembling the Fattet Djaj and work quickly so everything is still warm when you serve it.
In serving platter, start with the pita squares, evenly distributed in a single layer.
The next layer is the chickpeas and finally 2/3 of the shredded chicken.
Top with the yogurt sauce and the remaining chicken and finish by sprinkling the toasted nuts, melted butter, chopped parsley and touch of cumin.

Mon, 06 Jul 2026 00:00:00 GMT

Baked Egg Breakfast

Ingredients

2 cups Unflavored croutons or bread cut in squares
1 cup shredded cheddar
4 Eggs
2 cups milk
1/2 tsp salt
1 dash pepper
1/2 tsp prepared mustard
8 slices bacon cooked and chopped or sausage

Instructions

Spray 10x6 baking pan with cooking spray
Fill with croutons, then cheese
Beat Eggs and other ingredients (except meat)
Pour egg mix over pan. sprinkle meats over top.
May be stored like this over night in the refrigerator
Bake uncovered @325F for 55-60 min or until. (may be longer chilled)
to double use a 13X9 pan and 16 oz of meat.

Mon, 06 Jul 2026 00:00:00 GMT

Healthy Breakfast Sandwich

Ingredients

4 Eggs
4 egg whites
1/4 cup minced chives
1/4 cup minced parsley
salt and pepper to taste
4 whole wheat english muffins
4 1/2 inch thick, round canadian bacon slices
1 large beefsteak tomato sliced into 1/2 inch thick slices

Instructions

Crack eggs and egg whites into a bowl and whisk. Add chives and parsley and stir to incorporate. Spray a large non-stick skilltet with cooking spray. Ladle 1/4 egg mixture into skillet and cook. omelet style, until eggs are cooked through, about 1 to 2 minutes per side. Slide omelet onto plate and repeat with remaining eggs; cover with foil to keep warm. In same skillet, heat canadian bacon until warm, about 1 to 2 minutes per side. Toast english muffins, Fold omelet in to fit english muffin, then place omelet on 1 muffin half. Top with a bacon slice, then tomatoe, then top with other muffin half.

Mon, 06 Jul 2026 00:00:00 GMT

Morning Fruit Delight

Ingredients

2 oranges, peeled and cut into pieces
2 bananas, peeled and sliced
1 cup strawberries, sliced or 2 kiwi, peeled and sliced
2 apples, peeled and cut into chunks
16 ounces lemon yogurt

Instructions

Mix together.
Serve in glass bowls and top with a few chopped pecans or walnuts.

Mon, 06 Jul 2026 00:00:00 GMT

Muffins - Morning Paleo

Ingredients

2 1/2 cups almond flour
1 tablespoon Cinnamon
2 teaspoons Baking soda
1/2 teaspoon salt
2 cups carrots grated
1 large apple peeled, cored, grated
1 cup coconut shredded
1 cup raisin optional
3 large Eggs
2 tablespoons honey optional
1/2 cup coconut oil
1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350 and grease a standard-sized muffin pan (12)
2. Combine almond flour, cinnamon, baking soda and salt in large bowl. Add carrot, apple, coconut and raisins and combine well.
3. In separate bowl, whisk eggs, honey, oil and vanilla extract together
4. Pour this mixture over your dry ingredients and mix well. This batter will be very thick.
5. Spoon out into muffin pan and place on middle or upper rack of oven for 40-50 minutes for large muffins, 20-30 minutes for smaller muffins.
6. When a toothpick inserted in the top of a muffin comes out clean, they are done.
7. Cool muffins in pan for 8-10 minutes and remove to a rack for finish cooling.

Mon, 06 Jul 2026 00:00:00 GMT

Breakfast smoothie

Ingredients

Dates
Banana
Raspberries
Oatmilk

Instructions

Soak dates in hot water for 10-15 minutes before blending

Mon, 06 Jul 2026 00:00:00 GMT

Good Morning Homestyle Casserole

Ingredients

4 slices bread, crust removed
6 large eggs
1 1/2 cups milk
6 slices cooked crumbled bacon
1/2-1 cup grated swiss cheese, divided
1/2-1 cup grated cheddar cheese, divided
1/3 cup canned mushroom slices, drained well (or more if desired)
1/4-1/2 teaspoon seasoning salt
1/2-1 cup hash brown potatoes

Instructions

Grease a 9" x 9" baking pan.
Place the bread slices (slightly overlapping), in bottom of prepared baking pan.
In a large bowl, thoroughly combine the eggs, milk, bacon, 4 tbsp Swiss cheese, 4 tbsp cheddar cheese, mushrooms and seasoning salt.
Pour the mixture over the bread slices.
Sprinkle the hashbrown potatoes over the egg mixture; top with the remaining cheeses.
Cover, and refrigerate overnight.
The next day: uncover, bake in a 350 degree oven, for 40-45 minutes, or until lightly browned.
and a knife inserted in the center, comes out clean.

Mon, 06 Jul 2026 00:00:00 GMT

Pioneer Woman Breakfast Burritos

Ingredients

1 lb Ground Pork
Hash Browns
Red Bell Pepper
5 Eggs
Lowry's Seasoned Salt
Black Pepper
Cheese

Instructions

Cook pork
Add hash browns and red pepper
Mix eggs, milk, Lowry's and pepper, beat together
Pour over pork
Add cheese