breakfast

Zucchini Bread Waffles

grated zucchini, squeezed with paper towels

carrots,

all-purpose flour

baking powder

cinnamon

nutmeg

salt

buttermilk,

butter, melted

sugar

vanilla extract

eggs,

Nonstick cooking spray, for spraying the waffle iron

cream cheese, softened

maple syrup

milk,

French Toast

butter

eggs

milk

challah, brioche, bread

maple syrup, warmed

Chia Seed Pudding

almond milk

plain low-fat (2 percent) Greek yogurt

Kosher salt

chia seeds

strawberries,

almonds,

Breakfast Burrito

canola oil

red onion, diced (1 cup)

red bell pepper,

drained, rinsed canned black beans, preferably low-sodium

chili flakes

Salt and black pepper

eggs egg

(about 1 1/2 ounce) shredded pepper Jack cheese

Nonstick cooking spray

(10 inch) whole wheat tortillas (burrito size)

reduced fat-free sour cream

salsa

tomato, (4 ounces) seeded and diced

avocado (4 ounces), cubed

Hot sauce

Whole30 Bacon and Egg Cups

sugar-free bacon (about 10 ounces)

red potatoes, sliced 1/8 inch thick, rounded ends discarded

red bell pepper, finely chopped

chives

sauce,

Cinnamon Baked Doughnuts

Baking spray with flour,

egg,

unsalted butter, melted

unsalted butter

Herbalicious Breakfast Casserole

salted butter,

onion rolls

red peppers

cream cheese

mozzarella

basil pesto

parsley

oregano

black pepper

Avocado Toasts

halved,

salt and black pepper

whole grain or whole wheat bread

garlic,

extra-virgin olive oil

Flaky sea salt,

red pepper flakes, optional

Granola

oats

almonds

cashews

coconut

dark brown sugar

vegetable oil

raisins

Sausage Gravy Breakfast Lasagna

lasagna noodles (about 12)

olive oil,

sausage,

scallions,

mozzarella cheese

white Cheddar, shredded

Parmesan

parsley leaves, chopped

Easy Cheese Danish

sugar,

lemon juice

puff pastry sheets, thawed

French omelets are smooth and sunny yellow with the filling rolled neatly inside. This is a western American-style omelet; the goodies are mixed up with the egg and given a good tanning in the pan.

Western Omelette

green bell pepper,

scallions

white cheese (about 2 ounces),

In a small bowl, beat together 3 of the eggs and season lightly with salt and pepper. Set aside. 

Heat 3 tablespoons of the butter in a small non-stick skillet, with tight-fitting lid, over medium heat. Add the peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the ham and scallions and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl. 

Melt a nut-sized piece of the remaining butter in the skillet over medium heat. When the foam subsides, add 1/4 of the pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelette so that it evenly covers the inside of the skillet. If using the cheese, sprinkle about 2 tablespoons over the omelette. Let rest for 30 seconds until the omelette has set. 

Using the rubber spatula, fold the omelette in half, and transfer to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make 4 omelettes in all. 

There are a number of nuances in this recipe that help you overcome your biggest fear:  Making an Omelette!  

Note the technique for cooking the peppers softens them nicely (check the box of avoiding“hard vegetables”). Also note the recipe has you warm the omelette’s fill to temperature in the skillet first, then pour the whisked eggs on top and spend 30 or so seconds mixing constantly with a rubber spatula ... (presto!  Results in light, fluffy eggs as part of the finished omelette).   Some adds I made.  1 tsp garlic paste in peppers, 2 tbs Italian seasoning paste as well (the “cheater” tube available in the produce section)...

There is a football game on in the living room and my husband was eating his omelette with us at the dining room table. Usually he would eat fast and excuse himself. This time he sat and savored the meal. Thank you for providing these easy to follow recipes!-Heather

This is the best and easiest omelette technique ever.  Fast, delicious and comes out perfect every time.

Say goodbye to Aunt Jemima! Once you taste these homemade pancakes, I think you'll agree they're much better than the boxed kind! Add a bit of vanilla or fruit (frozen blueberries work well) to make them extra special. If you want, mix up the dry ingredients in advance and give it away as a gift (with instructions on how to finish making the pancakes) or just store it for even quicker pancakes on Sunday mornings.

Basic Pancake Mix

baking soda

vanilla (optional)

In a bowl, mix together all the dry ingredients.

Make a well in the centre and pour in the milk.

Start with 1 1/4 cups milk, adding up to another 1/4 cup if necessary, as you mix it with the flour.

Add the two eggs, vanilla if using and oil, whisking until mixed but still a bit lumpy.

Heat a frying pan (if it is not non-stick, you will need to melt a bit of butter or oil in it) and when hot, pour in some pancake mix.

How much depends on how experienced you are at flipping pancakes and how big you want them. We do about 1/4 cup a time for small, easy-to-flip pancakes but you could make this as much as 1/2 cup of pancake mix.

If you are adding fruit, I like to sprinkle it on top of the pancake now.

When the pancake starts to bubble on top and is golden brown on the cooked side, turn it and continue cooking until both sides are golden brown.

The first pancake is always a bit of a test so adjust the batter by adding more flour if you need to make it thicker or more milk if you want a thinner pancake. In either case, just add a few spoonfuls at a time until you get it right.

Repeat the cooking process with the remaining batter. You may need to adjust the heat as pan tends to get hotter as you keep making pancakes.

Keep the cooked pancakes covered with a tea towel, to keep them warm while you finish cooking the rest.

<em>Like a delicious <a href="https://sallysbakingaddiction.com/pumpkin-roll/" rel="">pumpkin roll</a>, these <strong>pumpkin cheesecake muffins</strong> combine perfectly spiced pumpkin muffins with cream cheese filling. Top the muffins with brown sugar crumb cake topping and you have an absolutely irresistible pumpkin spice breakfast treat.</em>

Pumpkin Cheesecake Muffins

(50 grams) packed light or dark brown sugar

(62 grams) all-purpose flour

(60 grams) unsalted butter, melted

pumpkin pie spice*

(133 grams) packed light or dark brown sugar

(227 grams) canned pumpkin puree

(120 milliliters) vegetable oil (or melted coconut oil)

(80 milliliters) milk

(168 grams) block cream cheese, softened to room temperature

egg yolk,

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 12-14 muffins, so you may need a 2nd muffin pan or bake this recipe in batches.

Make the crumb-topping first

Combine the brown sugar, flour, and cinnamon in a small bowl and mix until combined. Add the melted butter and gently mix with a fork until crumbs form. Don&#8217;t over-mix into a paste. Just mix until it is crumbly. Set aside.

Make the pumpkin batter

Whisk the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice together in a large bowl. Set aside. In a medium bowl, whisk the brown sugar, eggs, pumpkin, oil, milk, and vanilla extract together. Pour the wet ingredients into the dry ingredients and whisk or stir until just combined. Avoid over-mixing.

Make the cheesecake filling

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy. Beat in the egg yolk, vanilla extract, and sugar until combined.

Spoon 1 heaping Tablespoon of pumpkin muffin batter into the muffin cups. Layer with about 1 spoonful (not quite a full Tablespoon) of cheesecake filling, then another heaping Tablespoon of muffin batter&#8211; or however much batter is needed to fill the cups all the way to the top. Some cheesecake filling may poke out of the top or on the sides. Sprinkle crumb topping onto each, then press it down into the tops of the muffins to help prevent it from falling off as the muffins bake.

Bake for 5 minutes 425°F (218°C) then, keeping the muffins in the oven, reduce heat to 350°F (177°C)* and continue baking for another 15-17 minutes. The total time these muffins should be in the oven is around 20-22 minutes. Allow to cool for at least 10 minutes in the pan before serving.

Cover leftover muffins tightly and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.

This recipe is delicious! I followed the instructions  and they turned out great. Thank you for sharing!

Loved these! My husband loves pumpkin pie and I just made these for his birthday on the 12th and he LOVED them! Thank you for so many amazing recipes!  I've made the honey garlic shrimp quite a few times and everyone loves that too!  The one problem I had was I didnt use muffin liners and a few of the top half of the muffins came off after cooling.... they still tasted amazing and my house smelled amazing while they were cooking! I have a heart shaped donut baking pan and did a few in that with just small dollops of cheesecake batter stuffed around them and baked them for about 16-20 minutes at the lower temp and they turned out amazing! Again thanks for all of the amazing recipes, everyone loves everything that I make that comes from you!

I made these on the weekend and they are amazing! They’re a perfect fall breakfast treat. Thanks Sally!

I don't love pumpkin but these were great!  I brought them to work and everyone loved the pumpkin cheesecake muffins.  Thank you, Sally!

These turned out perfectly! I knew I would love them as soon as I saw the title. How can you go wrong?
I actually prefer a less sweet muffin so I was generous with the spices and did not pack the brown sugar.  I followed the directions and they turned out perfectly.  Thanks very much Sally,  I love your recipes and this one is another winner!

Super good recipe the muffins tasted so good! My only question is how could you keep the cream cheese filling from coming out like lava! All(or most) came out from the tops. Otherwise super good.

The quickest and easiest pizza to make. Even the kids can do it. Even make funny faces for kids parties. Clowns, pirates,monsters.....etc i put it in vegetarian because you can omit the ham

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