easy breakfast recipe

Healthy Breakfast Egg Muffins. Easy, low carb and freezer friendly, these egg muffin cups are easy to store and reheat. Add spinach, sausage or hash browns! You can make them cheesy or keep them dairy free for a Paleo and Whole30 breakfast.

Healthy Breakfast Egg Muffins

baby spinach (chopped)

red bell pepper

green bell pepper

quartered cherry tomatoes

eggs

salt

basil

oregano

black pepper (or cayenne pepper

feta cheese (plus additional to sprinkle on top)

Optional toppings: avocado (salsa, hot sauce, freshly chopped parsley)

Place a rack in the center of your oven and preheat to 350 degrees F. Lightly coat a standard 12-cup muffin tin with nonstick spray. Divide the spinach, red bell pepper, green bell pepper, and tomatoes among the cups (they will be about two-thirds of the way full).

In a large bowl or large measuring cup with a spout (my favorite because it makes the mixture easy to pour), briskly whisk together the eggs, egg whites, salt, basil, oregano, and pepper until well combined. Carefully fill each muffin cup three-quarters of the way to the top with the egg mixture. Sprinkle the feta evenly over the tops of the cups.

Bake for 24 to 28 minutes, until the egg muffins are set. Let cool for a few minutes, and then run a butter knife around the edges of each muffin to loosen it. Remove them from the pan and enjoy immediately, or let cool on a wire rack and refrigerate or freeze for later (see notes for more details).

https://content.jwplatform.com/videos/AGjiSmgx.mp4

Healthy Breakfast Egg Muffins. Easy, low carb, and freezer friendly, these healthy egg muffin cups are the perfect make ahead breakfast.

Healthy Egg Muffins

This Apple Cinnamon Oatmeal recipe is a hearty, healthy breakfast recipe that is loaded with tender apples and fall spices. Gluten free and dairy free, plus meal prep breakfast friendly!

Apple Cinnamon Oatmeal

apple (peeled and finely chopped)

butter margarine

cinnamon

pinch ground ginger or nutmeg (optional)

water

rolled oats ((large flake))

maple syrup ((or other sugar

vanilla extract

salt (to taste)

Add apples and butter to a medium saucepan. Cook over medium-high heat until apples are tender-crisp.

Stir in cinnamon and other spices if desired. Cook 1 minute.

Add water and oats and stir until combined. Bring to a boil over medium-high heat, then reduce to medium-low and cook, stirring often, for 13-15 minutes, until desired tenderness is reached.

Remove from heat and stir in maple syrup (or other sweetener), vanilla and salt. Adjust sweetness and salt to taste.

Serve with a splash of milk if desired

Easy Classic French Toast&nbsp;recipe that uses simple pantry ingredients, and has a secret ingredient that makes a thicker batter with cinnamon sugar flavors that really set it apart. One of our family's favorite breakfasts!&nbsp;

Classic French Toast

milk

all-purpose flour

sugar

bread

Preheat griddle to 350 degrees F or or heat a skillet over medium heat. Grease well with butter.

Add all ingredients, except the bread, to a blender or to a shallow dish and whisk well to combine. If whisking by hand, it's okay if the flour doesn't mix in completely smooth.&nbsp;

Dip bread slices into the egg mixture, dredging them well on both sides, and place on hot, greased griddle or skillet.

Cook for a few minutes, until the bottom of the breads starts to get golden brown. Flip and cook on the other side the same.&nbsp;

Remove to a plate. Serve warm, with syrup and a sprinkle of powdered sugar.

https://content.jwplatform.com/videos/sBOQLosw.mp4

Classic French Toast recipe with a secret ingredient that makes them perfectly fluffy! One of our family’s favorite breakfasts!

You know what makes this easy, classic French toast recipe even better? A thin slice of ham—the savory addition perfectly balances out the sweet maple syrup.

Country Ham French Toast

c. whole milk

half-and-half

tbsp. pure maple syrup,

pure vanilla extract

nutmeg

Kosher salt

Unsalted butter,

country ham

Texas toast-style-bread

By the time the french toast was done, the ham was tough and crusty.  Ham takes about 10-30 seconds a side to heat up.  French toast takes 4-5 minutes a side to fully cook.  Do yourself a favor and just serve the ham on top of the french toast when it's done.

So maybe I did the recipe wrong, but one cup of milk and one cup of half and half is WAYY too much for four eggs. I had half the batter left over, and I used it to make very watery eggs. Other than that, the taste was good, but the amount of ingredients should definitely be adjusted.

You'll love the fresh lemon and blueberries baked into this light and airy German oven pancake. Easy to make, and it puffs up beautifully as it cooks!

Blueberry Lemon Oven Pancake

milk (I used non-fat—use 2% for a richer pancake or swap almond or soy milk to make dairy free)

freshly grated lemon zest

all purpose flour

whole wheat pastry flour

granulated sugar

unsalted butter

blueberries (fresh

Serving ideas: powdered sugar;

Place a rack in the center of your oven. Set a 9x13-inch baking dish on the rack, then preheat the oven (with the dish in it) to 425 degrees F.

In a stand mixer fitted with the whisk attachment or a medium mixing bowl with a hand mixer (or by hand with some elbow grease), briskly combine the eggs, milk, vanilla, and lemon zest. Add the all purpose flour, whole wheat pastry flour, sugar, and salt. Continue whisking until the batter is very smooth and no lumps remain. If you need to do so, melt the butter and have it on hand. Keep a pastry brush or similar on hand as well.

When the oven has preheated, remove the baking pan from the oven and immediately pour in the melted butter. Be careful, as the butter will splatter and sizzle when it hits the hot pan. With a pastry brush, quickly spread the butter up the sides of the pan, then pour in the batter. Sprinkle the top with 1/2 cup blueberries.

Bake the pancake for 20-25 minutes, very puffy, deep golden brown on the top edges, and the center has set. Check the pancake at the 15-minute mark. If it has already begun to turn very brown on top, place a sheet of aluminum foil loosely over the the top to shield it, then continue baking as directed. Dust with powdered sugar. Slice and serve warm with desired toppings.

Creamy, rich tasting and perfectly sweet (minus the carbs), this keto breakfast parfait is an incredibly quick and simple recipe you can add to your meal prep rotation. 

Fully Loaded Keto Breakfast Parfait

greek yogurt, whole milk

heavy whipping cream

almond butter

berries (raspberries and blueberries)

pecans, sliced

coconut flakes

mint leaves, picked,

Cacao powder,

Step One: Portion the Greek Yogurt, Heavy Cream and Nut Butter

Grab four separate containers of your choice and line them up in a prep area. In a bowl mix the Greek yogurt and heavy cream until fully incorporated. Portion 1/2 cup of Greek yogurt mix in each container and press down with a spatula, flattening the surface of the yogurt. Next, add 1.5 tablespoons of almond butter (or nut butter of choice), in the middle as a dollop, or vertically across the container. You are about to make an Instagram worthy keto breakfast parfait. 

Step Two: Portion Remaining Ingredients

Next, add 1/2 teaspoon of vanilla extract to each container, 1/8 cup of your preferred choice of berry mix (I love raspberries and blueberries) around the container.Top with 1/4 teaspoon of coconut flakes, 1 tablespoon of sliced pecans, and finish with 1/4 teaspoon of coconut flakes. Garnish by gently sprinkling cacao powder on top of the parfait and by adding fresh picked mint leaves.

You can use my recipe for pulled pork (linked above) or get it at Whole Foods Market already prepared.

Easy Huevos Rancheros!

corn tortillas

pork

black beans

avocado,

ranchero sauce, Pico de gallo

Sea salt and freshly pepper

Cilantro, leaves removed from stems and chopped

Heat pulled pork and beans in same pan and set aside.

Cook good quality corn tortillas in a pan with butter, or ghee on med/high heat till nice and crispy, set aside. Then crack two eggs into the same pan, turn heat to low, cover with lid and cook till whites are done and yolks are runny...sunny side up!

Place pork and beans on top of tortillas, top with eggs.

Add avocado slices, a little ranchero sauce, salsa or pico de gallo

Season with sea salt and pepper

Garnish with cilantro

serve

If you love red velvet, you will flip for this red velvet pancake, baked in a skillet! Easy to make and topped with chocolate chips and cream cheese glaze.

Skillet Red Velvet Pancakes

white whole wheat flour

cocoa powder

baking powder, (I prefer aluminum free)

baking soda

low fat buttermilk

plain non-fat Greek yogurt

coconut oil (or canola oil)

red food color (or food coloring paste*)

chocolate chips

berries (additional chocolate chips)

reduced fat cream cheese (softened)

non-fat plain Greek yogurt

Preheat oven to 375 degrees F. Butter a large 10-inch cast iron or oven-safe skillet. (You can use a skillet that is up to 12 inches in diameter; note that the pancake will be thinner, and thus cooking time should be reduced.)

In a large bowl, stir together the white whole wheat flour, all purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the eggs, buttermilk, Greek yogurt, oil, and food coloring until smooth and well blended. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Stir gently by hand, just until combined. The batter will be lumpy. Fold in the chocolate chips, reserving a few to sprinkle on top.

Pour the batter into the prepared skillet, sprinkle remaining chocolate chips on top, then bake for 35-40 minutes, until the pancake is cooked through at the center and a toothpick inserted comes out clean. The cooking time may vary considerably depending upon your skillet type and size, so watch the pancake carefully.

While the pancake cooks, prepare the cream cheese topping: In a mixing bowl, beat the cream cheese on medium speed for 2 minutes, until very smooth, light, and creamy. Beat in the Greek yogurt, vanilla, and salt for 1 additional minute. With the mixer on low, slowly add the powdered sugar. Beat in 1 tablespoon milk. Taste and add additional powdered sugar if a sweeter topping is desired and an additional tablespoon milk if a thinner topping is desired.

To serve: Slice into wedges. Serve warm with cream cheese topping, sliced berries, and additional chocolate chips as desired.

This Easy One Pot Shakshuka Recipe is the ultimate comfort food meal! The eggs are baked in a spicy Mexican inspired tomato sauce, and this flavorful dish only takes 30 minutes to make!

Easy One Pot Shakshuka Recipe

grape seed oil

poblano pepper, diced

red pepper, diced

yellow pepper, diced

onion

garlic cloves,

smoked paprika

cumin

tomatoes

salt and pepper

queso fresco

cilantro

green onion

jalapeno

Heat 10&#8243; cast iron skillet to medium high heat, add grape seed oil.

Next add onion to the pan. Cook gently until soft about 3 minutes. Then add garlic, poblano pepper, red pepper, and yellow pepper. Cook until tender, about 5-6 minutes.

Then add in the smoked paprika, cumin, salt and pepper. Stir to cominbe.

Then add the diced tomatoes. Simmer for about 5 minutes.

Gently crack eggs into skillet over tomatoes in different spots around the skillet. Season with salt and pepper.

Immediately add the skillet to oven (uncovered) and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro, queso fresco, and green onion.

Optional garnish: sliced avocado, lime wedges, and sliced jalapeno.

(you could serve with sliced baguette bread)

If you gently fry 2-3 corn tortillas in the oil before adding the rest of the ingredients, you'll end up with Huevos Rancheros, just top  off with more cheese of your choice!

This one looks really delicious - and that nutrition composition is very good in my opinion! The best part here is that kids loved it! I never thought I'd have them eat a mostly vegetable dish!

So, if you're  single, here's what you do: On a Sunday afternoon, you make the shakshuka sauce. When it's suppertime, you warm it up and add three eggs for your dinner. When you clean up, you put the leftover sauce in a container and put it in the fridge or freezer. On another day, heat it up, add 3 eggs, and have another supper! Easy peasy.

Another one-pan meal for a single -- tracos. Get cooked beef tritips from the refrigerated meat case, heat up tortillas, cut up some romaine, mix shredded beef with salsa and romaine, tacos!

This was fantastic, I cooked it for a dinner date and she loved it.

Your dish look so delicious! I’ve never tried making shakshuka before, but after reading your recipe I feel like I have to. Thank you for sharing!

This recipe is out of this world! My family loved it! I will be making this recipe MANY times!!

This is so tasty! I think next time I might add some meaty beans like kidney beans or black beans and maybe some corn. Thank you for a meal that I can have fun with!

Great recipe! Prep time is very seriously more like 45 minutes, though! No way to chop and measure all that stuff, then do the stovetop part in 5 minutes!

An easy recipe for baked overnight peach french toast casserole. With cinnamon, vanilla, and a splash of bourbon, this recipe is truly special.

Overnight Peach French Toast

peaches ((or 6-8 medium) enough to yield about 2 1/2 cups sliced)

dark brown sugar

lemon juice

non-fat evaporated milk ((12 ounces))

non-fat milk

maple syrup

bourbon ((optional but delicious))

Optional

Peel the peaches: Bring a large pot of water deep enough to cover the peaches to a gentle boil. Carefully drop in the peaches, let boil for 1 minute, then remove with a slotted spoon and plunge immediately into an ice batch to stop the cooking. Run each peach under cool water—the skins should slip off easily. Slice, then place in a small bowl with the brown sugar and lemon juice. Stir lightly to coat and set aside.

Lightly coat a 9x13-inch baking dish with cooking spray. Arrange the bread slices in a single layer along the bottom of the dish. Try to cover the entire surface of the dish, cutting or tearing slices to fit as necessary.

In a large bowl, whisk together the eggs, evaporated milk, non-fat milk, maple syrup, bourbon, vanilla extract, cinnamon, and salt. Pour over the bread. Lightly press down on the bread slices so that the egg mixture runs over the top.

Arrange the peach slices over the top of the bread, leaving any excess juices in the bottom of the bowl. Cover the pan tightly with plastic wrap and refrigerate for 8 hours or overnight.

The next morning, remove the pan from the refrigerator 30 minutes prior to baking. Preheat the oven to 350 degrees F. Bake the French toast, uncovered, until the top is lightly browned and the center is set but still moist, about 45 to 55 minutes. Check at the 40-minute mark. If the French toast seems to be browning too quickly, tent with foil, then continue baking as directed. Let stand for 10 minutes, then serve warm with desired toppings.

Easy Bacon and Egg Breakfast Wraps are one of my favorite breakfasts, and easy to make ahead and freeze for a quick meal for kids!

Bacon and Egg Breakfast Wrap

bacon

Perfect Scrambled Eggs*

flour tortillas

canola oil

Cook the bacon on the stovetop, or on...

Cook the bacon on the stovetop, or on your grill. Drain the excess grease and set aside.

Cook your fluffy scrambled eggs, melt the cheese...

Cook your fluffy scrambled eggs, melt the cheese on top and set aside.

Warm your tortillas for about 30 seconds in...

Warm your tortillas for about 30 seconds in the microwave to soften them up, and then gently place some eggs and bacon inside.

Wrap up the eggs and bacon and fold...

Wrap up the eggs and bacon and fold in the ends.

Lightly brush a non-stick pan or your griddle...

Lightly brush a non-stick pan or your griddle with cooking oil. Preheat to medium heat and place the wrap seam-side-down in the pan.

Lightly press down the wrap, cook for 1-2...

Lightly press down the wrap, cook for 1-2 minutes or until it is lightly browned, and flip.

Cook the other side until it is also...

Cook the other side until it is also golden brown, and then eat.

Learn how to make French toast omelette sandwich. Quick and easy breakfast that anyone can make. All you need is your favorite bread, eggs, cheese and one pan. This egg omelette toast was viral all over the internet and called “egg sandwich hack”. If you like French toast and you like eggs in your breakfast, you can combine both in one meal.

Top 30 easy breakfast recipe recipes from across the web

The most viewed easy breakfast recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Healthy Breakfast Egg Muffins

Apple Cinnamon Oatmeal

Classic French Toast

Country Ham French Toast

Blueberry Lemon Oven Pancake

Fully Loaded Keto Breakfast Parfait

Easy Huevos Rancheros!

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Easy One Pot Shakshuka Recipe

Overnight Peach French Toast

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Top 30 easy breakfast recipe recipes from across the web

The most viewed easy breakfast recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Breakfast Egg Muffins

Apple Cinnamon Oatmeal

Classic French Toast

Country Ham French Toast

Blueberry Lemon Oven Pancake

Fully Loaded Keto Breakfast Parfait

Easy Huevos Rancheros!

Skillet Red Velvet Pancakes

Easy One Pot Shakshuka Recipe

Overnight Peach French Toast

Bacon and Egg Breakfast Wrap

French Toast Omelette Sandwich | Eg...

Basic Gluten-Free Waffle Recipe

Breakfast Burritos

Crustless Tuna Breakfast Quiche (Me...

Oatmeal Latte

Salsa Verde Eggs

Crispy One Pan Potatoes with Eggs

Breakfast Pizza Recipe

Hash Brown Egg White Nests Recipe

Danish Breakfast Buns Recipe (Runds...

Magdalenas Recipe (Traditional Span...

Baked Eggs in Avocado

Bell Pepper Eggs

King's Hawaiian Cheese Danish

Pumpkin Oatmeal

Banana French Toast Recipe

Dairy Free "Creamy Dreamy Strawberr...

Tiramisu Overnight Oats

Blueberry Muffins With Streusel Cru...

The most viewed easy breakfast recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine