Breakfast Recipes (Most Popular)
I called them al fresco because I plan to eat them outside on the deck with a nice cup of italian roast coffee, while I read my daily spark emails.
The eggs are always a concern, with high cholesterol and sodium, so you can easily bypass that with egg beaters or just egg whites. Or even cut it down to just one egg.
These have been a hit wherever I take them. Its breakfast in the palm of your hand! Pancakes, eggs, sausage, cheese, and delicious maple syrup...all in a delicious muffin, with no sticky mess! Perfect to be made ahead of time for a quick breakfast on the go, especially for those busy school days!
These "pancakes" are incredibly high in protein and have NO gluten! They also contain over half a serving of fruit inside the pancake's "batter."
This recipe is good for a regular day, it doesn't take a lot of time to make it. you can add toppings as per your preference. they are not sweet or savory. the flavor depends on the toppings and sides.
These Chaffle are great served in so many ways! As a bun for a sandwich. As a base with sausage gravy. In place of a bagel with cream cheese. The possibilities are endless!
A quick and yummy breakfast option that is low in calories and full of protein!
Use blueberries or any other fruit instead of raisins if you prefer, 1 ww point per muffin.
Perfect to make on Sunday afternoon then reheat each weekday morning for breakfast - delicious!
A baked omelet filled with spinach, cheddar cheese and bacon and rolled for an elegant presentation.
This is a great twist on the plain old slimfast drink. The ice turns it into a shake and the banana really makes it feel like you ate a full meal. I love this shake after a good workout!
This green smoothie is delicious, mild-flavored, and gives you amazing energy. The recipe makes about 24 oz, and is what I have for breakfast every morning.
Great for raw diets, vegans, vegetarians, or anyone struggling to get more fresh fruit and vegetables into their diet.
thick fluffy low calorie pancakes. ideal for breakfast. i eat mine with blueberrie. great for gluten intolerant people. to reduce cal further, omit large beaten egg and use egg white instead.
I like to use Reynolds Foil Baking Cups for this recipe....you can use a regular ol' greased muffin pan but the cleanup is so much easier with the foil cups filled then placed on a cookie sheet! :o)
I made these for Rodney but really wanted to see what the *damage* was! Serve with fresh fruit and black coffee. Can be frozen.
Fall calls for apples and quince - The two of them combine with a touch of sugar and some pumpkin pie spice for a delicious breakfast, dessert or snack! Makes about 450 mL, 4 servings.
My son has always love to cook. This was the first recipe he cooked at age 7. He loves it for breakfast, but I like it for dinner with a salad. My son is now 25 and a Pastry Chef at a 4 star restruant.