Breakfast Recipes (Most Popular)
Moist and delicious pumpkin spice bread; can omit raisins or substitute cranberries and/or nuts instead and can substitute Splenda for sugar.
Good for not only for breakfast but any time. Substiute ham, canadian bacon, or leave out the meat altogether.
I have a hard time keeping my sodium levels within or below the daily reccomended requirements. This recipe helps me stay on track and allows me to eat a filling breakfast. I combine with fruit, yogurt and oatmeal for a hearty brakfast.
This recipe combines several to create one free of wheat, dairy and refined sugar. It is high in iron and protein which is important to those who are either vegetarian, iron deficient or expectant mothers. For those who enjoy more sweetness add extra honey or molasses to the recipe or the raisins. I enjoy it topped with either a little soy butter or non fat plain greek yogurt. Use your imagination and add a little fresh fruit jam or other healthy topping.
This recipe is great to make at the beginning of the week, and freeze/store some in the refrigerator for a quick and healthy breakfast! :)
A yummy healthy scone recipe that was made for me by my friend over at www.thebutterdish.net.
I fixed eggs for the boys, plain scrambled and I was hungry for a real omelet, so I just microwaved some with goodies for my self.
I found this recipe on the Angel Food Ministries web site. I make some of the pancakes bigger (teenage he-man size) so there was less servings. This is good for breakfast, brunch or lunch. Brunch and lunch add good stuff to batter before cooking. I cheated and had two small ones 4" . 8 servings Amt Per Serving
Calories 66.2 Total Fat 0.1 g Sat Fat 0.0 g Poly Fat 0.0 g Mono Fat 0.0 Cholesterol 0.0 mg Sodium 19.9 mg Potassium 148.9 mg Carbs 13.7 g Dietary Fiber 2.0 g Sugars 0.0 g Protein 3.0 g
I was out of eggs and just out everything. Had teenagers over and needed something for breakfast. I figured these would be filling for hungry boys and I was right. They loved them.
Next time will add eggs. They are good anytime.
This is actually a recipe for squash (ie pumpkin) bread, but I have made mostly banana bread with it. It has much better flavor if the bananas are greenish or just barely ripe. I've also made apple bread, orange bread, pineapple bread, etc with this recipe, just substitute the banana for something else and if need be, throw a little applesauce in for holding together purposes.
You could substitute a different oil/margarine for the butter, maybe 2 egg whites instead of 1 egg and 1 egg white, whole wheat flour instead of white...many ways to make this a little healthier, but it is so good! It's moist and it tastes fresh. I find that a lot of other recipes taste like the bananas are too ripe (or rotten rather) and they are dry, not this one!