easy breakfast recipes

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

eggs

salt and black pepper

unsalted butter

green bell pepper,

red 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.

Sticky, sweet, and simple! Both the kids and the adults love this easy breakfast treat.

Monkey Bread

tubes refrigerated biscuit dough (8 biscuits each)

sugar

cinnamon

butter

brown sugar

grease

Preheat oven to 350 degrees. Liberally grease a 9 cup bundt pan.

Remove the biscuits from the can and cut each biscuit into 4 pieces.

shake

Place biscuit pieces into a large zip top bag and add the granulated sugar and cinnamon. Seal the bag and shake to coat the biscuit pieces in the cinnamon and sugar.

Add the biscuit pieces to the prepared bundt pan.

stir

Melt the butter and brown sugar in a small sauce pan over medium heat, stirring often. Once smooth and combined, pour the mixture over the biscuits.

bake

Bake for 35 minutes or until no longer doughy in the center.

cool

Let cool for 5 minutes and then carefully flip onto a serving dish.

serve

https://embed.mediavine.com/videos/kpqrarzbekougblfqwz1

MONKEY BREAD is a classic breakfast treat that the kids (and adults!) absolutely go nuts over! Sweet, sticky biscuits coated in cinnamon and sugar and baked in a simple caramel sauce. We make this for holiday mornings, but it's a fun treat to sneak in anytime of the year.

Papaya-Banana Smoothie

milk

Greek yogurt

vanilla extract

banana,

large, ripe papaya, peeled, seeded and chopped

ice cubes

Combine the milk, yogurt, vanilla, banana, papaya and ice cubes in a blender and blend until smooth. Pour into a large glass.

So easy and fast to make. My three year old loves it. I only changed it by adding one tablespoon of ground flaxseed. 

I love it. It's so good for you and good in general.


I needed to add more milk and sweetner. It was too thick. Taste was average nothing to brag about.

I recommend not to ad yogurt with milk as it is not good for stomach

This was good. It was even better when I added some cinnamon and honey. Thanks Bobby for the idea!

Loved this recipe!  I changed it up a little for an after-run drink - added one scoop of rice protein powder and replaced the milk with coconut milk.  Thank you, Bobby Flay!

I thought it was delish!  My mango must have been huge, b/c it definitely made enough for 2 people!  I used Oikos Vanilla Greek Yogurt forgoing the tsp. of vanilla and added a 1/2 scoop of vanilla protein powder.  I subbed almond milk, as well.  Tomorrow I will try this recipe using coconut milk/or water.  I have a feeling it will be equally divine (:

https://www.foodnetwork.com/videos/bobbys-papaya-banana-smoothie-0231431

Bobby makes a tropical smoothie with fresh papaya and bananas.

Bobby's Papaya-Banana Smoothie

<p>St. Patrick’s day is approaching and I thought to share with you my favorite breakfast for St. Patrick’s Day. Lentil Crepes with zesty jalapeno and fresh cilantro is my take on going green. These kid-friendly, gluten free and egg-free crepes are delicious and healthy way to start a good go-green morning. </p><p>You need Hulled Yellow Mung (or Moong) Lentils to make these crepe. However, Pink or Red Lentils will also be fine. It is very important to pre-soak lentils previous night. That results in very fine texture crepes and crepes cook very evenly too. </p><img alt="Mung Lentils Breakfast Crepe" src="https://media.chefdehome.com/750/0/0/munglentilscrepe/moonglentilscrepe_main1.jpg" /><p>You can make two variations to these crepes depending on your diet preference. First - If you are not vegetarian, feel free to replace half of water with 1 large egg in the batter instead. That’s what I do for my husband if he is not in Vegetarian Breakfast mood. Second - If you prefer Vegan, replace non-fat yogurt with juice of 1 lime (about 1 and 1/2 tbsp). </p><img alt="Recipe - Gluten Free Moong Lentil Crepes" src="https://media.chefdehome.com/750/0/0/munglentilscrepe/moonglentilscrepe_main2.jpg" /><p>Lentils are gluten free, so for both variations, crepes will still be without gluten, but they taste delicious. I even enjoy’em plain with some ketchup on the side Or filled, like I did today with some sautéed red onion, red peppers, cilantro and some ketchup. </p><p>Enjoy, filling and low-calorie morning breakfast with goodness of greens and yummy lentils. </p><p>Wishing you all Happy St. Patrick's Day!!</p>

Go-Green Mung Lentils, Cilantro-Jalapeno Breakfast Crepes

Cup Cilantro, washed, leaves and stems roughly chopped

Jalapeno,

Garlic, Optional but recommended

Mix Vegetables, Optional for filling, I used red bell pepper, red onion

Tomato Ketchup,

tbsp

tsp Salt, adjust per taste

tsp Black Pepper

tbsp Yogurt, non-fat plain yogurt

Wash and soak mung lentils overnight in 2 cups water. Rinse lentils in running water in morning until water runs clear. 

Add all crepe ingredients, 1/4 cup water, yogurt, salt, pepper, jalapeno, cilantro, lentils in a blender jar and blend until smooth.  Add more water 1 tbsp at a time to make batter smooth but not runny. (little thinner than pan cake batter). Now add baking soda and leave aside.

Heat a heavy bottom skillet and spray with oil. Add 1/3 cup of batter and spread quickly yet gently to 5-6 inch circle. Don't worry about the shape, it will get better as you make'em often. Spray top of crepe with oil. Let is cook med-high heat for 2 minutes or until edges start to brown a bit.

Flip with flat spatula and cook other side for 1 more minutes or until crepe is fully cooked. Remove crepe to baking sheet. Keep'em warm in pre-heated oven until ready to serve.

Just before serving, fill each crepe with sauteed vegetables and drizzle some ketchup over the top or serve it on side. Enjoy go-green breakfast crepes with St. Patrick's day inspired drinks or a cup of green tea.

Cream Scones with Currants

all-purpose flour

baking powder

salt

unsalted butter,

orange zest

currants

heavy cream

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. 

In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Add the butter and work it into the flour mixture with your fingers or a pastry blender, until it resembles a coarse meal. Stir in zest and currants. 

In a small bowl, beat the egg and 4 tablespoons of the cream together with a fork. Add to the flour mixture and mix with your hands until the dough just comes together. (If the dough seems dry add the extra tablespoon of cream.) Turn the dough out onto a lightly floured work surface. Pat the dough into a 6-inch round about 1-inch thick. Cut into 8 equal sized wedges. Space the scones evenly on the prepared baking sheet. Bake until golden brown, about 12 to 15 minutes. Serve warm. 

Try adding huckleberries, prunes (yes, prunes), apricots or  raisins for a different taste, along with lemon and/or orange zest and a little extra lemon or orange juice.  They're all very good! I use deep cookie  cutters for a change in shape, also.<br />

I just used the base scone recipe and added dried cranberries, chopped walnuts and lemon zest...I found I needed to add quite a bit more liquid, but overall they were a very nice texture and light. Broke apart easily but held up nicely to toppings. Not too sweet either. 

These were so easy...I didn't use orange zest or currants,,instead I put in about a third cup of dried lavender, and sprinkled pink sea salt and sugar on them before baking...loved them..

Best scone recipe! The closest thing that reminds me of the amazing scones the English make! Just cut them into circles instead of wedges.

delicious! This was such a fast and versatile recipe. I made it as is and also added the cream and sugar on top. It came out wonderful.... It's not too sweet and you can substitute the currants for anything like cranberries or chocolate chip. If you like it a bit sweeter you can even do a nice sugar glaze on top. Also, if your not a fan of orange don't do the Orange zest! Substitute it with vanilla extract, or lemon zest, etc. 

I liked the recipe but made a few changes. I added lime zest because that's what I had available to me. I substituted the egg with a 1/4 cup of Eggbeaters. I also substituted the sugar with Splenda. 

I loved the texture. The flavor was ok. I thought it still smelled too much of uncooked flour. I think I would like to make this again but instead of putting the zest in the flour I'd let the zest sit in the cream for few minutes and/or add a teaspoon of vanilla. 

For those that think its not sweet enough. Scones aren't supposed to be sweet. If you want them sweeter, make them sweeter. Not a big deal. If you live in a humid climate, I live in Florida, you need to be careful with how much liquid you add. You may need to add a little more flour. So I would not add that 5th tablespoon of cream unless you need it.

As any English Housewife will tell you, by the time a car is heard approaching, the Scones are in the oven,kettle on for Tea and by Time Everyone sits down, the Scones are done!This is a lovely, delicious recipe.One thought,Why Cut in Wedges? The Scones have the tendancy to be "flatter". Just dip round cutter in Flour and push straight down,no twisting. Seals the edges &amp;keeps from rising.

Followed recipe exactly.  The scones came out fluffy and tasty.  I made a second batch for my kids with chocolate chips - big hit!

It's my first time baking scones and these were really easy to make. They were sweet, but not too sweet, and just crumbled in my mouth. I used golden raisins instead of the currants and dark brown sugar for the topping. I'll definitely try them again.

Loved it. Very easy. Added more currants than recipe called for.

Bagel Breakfast Sliders from Delish.com are here to save your mornings. 

Bagel Breakfast Sliders

Cooking spray,

c. milk

bacon

kosher salt

black pepper

tbsp. finely chopped chived

bagels,

tbsp. cream cheese, softened

c. Cheddar cheese

butter,

onion

granulated garlic

sesame seeds

poppy seeds

Amazing recipe, so simple but sooooo good! Thank you!

Thanks for the great recipe, we made them for diner - YUM.

https://streaming.hearstdigitalstudios.com/manual_upload/5a4ceac2e694aa7d559fa414/mp4/Delish-Bagel-Breakfast-Sliders-FRONT_1514990291_4000_hd_v3.mp4

This is the easiest, best way to serve a hungry brunch crowd.

Bagel Breakfast Sliders Slay The BEC Game

Maple-Roasted Bacon

maple syrup

Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon begins to brown. Remove the pan carefully from the oven; there will be hot grease in the pan! Brush the bacon slices with maple syrup and bake for another 3 to 5 minutes, until the bacon is a warm golden brown. Transfer the bacon to a plate lined with paper towels and serve warm.

This is delicious! My hints &amp; alterations:
- Invest in a non-stick rack that fits inside the jellyroll pan.
- For easier clean-up, line the pan with foil.
- Use B grade maple syrup, it's a better flavor than A-grade.
- Keeps well in the fridge &amp; when ready for use, a couple minutes in the toaster oven and it's just as is fresh! If reheating a larger quantity, piles of bacon in casserole dish in low-heat oven until hot, works too.
- I have tried this recipe on many brands of bacon &amp; found Fletcher's (non-peppered) to be best.  Wish they made a nitrite/nitrate free bacon.
- Fletcher's is so thick that you can cook 12-15 minutes, flip, baste, cook another 12-15, flip, baste and bake another 5-7 depending on how crispy you like it.
- For four pounds of bacon, I found the proportions best:
1 Cup B-grade maple syrup
1 Tbl dry mustard
1/8 tsp cayenne pepper
- With my recommended syrup mixture, I'd place on a dish, not paper towels.  They're so sticky! 

This is really good.  Delicious guilty pleasure only to be enjoyed a few times a year!  The key here is to use quality real maple syrup.  I made this a few weeks ago with the real syrup and it was full of the maple flavor.  Today, I made it with the Aunt Jemima and it wasn't nearly as delicious.  I, too, put fresh black pepper on it which I loved.  If you're going to indulge, go all the way with the real bacon and the real syrup followed by some cardio!  I made a sandwich with the bacon.

I love it bacon is one of my favorite foods i just LOVE its taste.

I am guessing anonymous put the bacon on the pan not on the baking rack inside the pan as directed. 

Im sorry to report negative results but I trusted this recipe and wanted others to know that the bacon will come out scalded to the bottom of the pan if you use this recipe .. I followed the recipe but only left the strips in the oven for 12 minutes and it was overkill... sad to say that this recipe is a bust. <br /><br />I would say lower the temperature or peek in around 9 minutes and check to see if the bacon has an almost foamy appearance due to the grease cooking off .. the bacon is done when you see lots of tiny little bubbles resembling foam ... perfect bacon at that point .. this recipe overcooked all my strips :-(

Oh my I wouldn't change a thing with this recipe.. You can not go wrong with maple syrup and bacon.. I love you Ina!

no hassle in the oven and no mess on the stove top - so I liked that; but my husband thinks it's not as crispy and the maple syrup makes it too sticky.

Amazing! I will never have BLTA's with regular bacon again!

For a taste of homemade comfort, bake Alton Brown's buttery, flaky Southern Biscuits recipe from Good Eats on Food Network.

Southern Biscuits

flour

baking soda

shortening

buttermilk,

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)

Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

<span>An excellent biscuit recipe! A few additional biscuit-making tips:</span><div>1) You can use 4 TBS butter if you don't have shortening. Don't take the butter out of the refrigerator until you're ready to add it to your dry ingredients. It needs to be COLD.</div><div>2) Try using a grater for the butter. Works perfectly.Then blend butter/dry mix with fingers.</div><div>3) If you don't have buttermilk on hand, add a bit of lemon juice to your 1 cup of milk. </div><div>4) I often add a pinch of sugar.</div><div>5) Do not over handle the biscuit dough. Pat out on floured board, fold over in thirds. Rotate. Pat out, fold over in thirds, rotate. 5 or so times.</div><div>6) IMPORTANT: As noted in recipe, push biscuit cutter straight down through dough--no twisting.</div><div>7) Don't put in oven before it's fully heated! :) </div>

For once I'm smarter than AB! Make square biscuits. You won't need a biscuit cutter, and there won't be any second pass biscuits that aren't as light as the first!

My mother made the best biscuits and I have never tried to make them because I knew mine would fall short. I had left over buttermilk and didn’t want pancakes and decided to give Alton’s recipe a try. OMG. these were so good it took me back 40 years to Mom’s. Followed the recipe exactly except I halved the recipe. Can’t wait for everybody to wake up.

I made these and instead of using a cookie cutter or cutting out biscuits, I just cut the dough into squares like for tic-tac-toe and rounded the edges so I didn't have the problem of having to do a 'second pass' and risking the last bit of biscuits not turning out like the first pass.

Great!  Should also mention that when you press down on the cutter, do not "twist" the cutter so it cuts through the dough.  Press down only once, firmly, and use your thumb to push it out.  This is a key step it making sure your biscuits rise!

Love AB anything! But this recipe is great! Perfect for the way I make biscuits. I use all butter as well and add a teaspoon of powdered sugar. I have very hot hands so I put everything in the freezer for about 10 minutes or as long as it takes to heat the oven. I grate my butter also. It helps alot. And I have to use a fork to bring it all together! Oh and I keep citric acid in powder form on hand just in case I don't have buttermilk. Takes about 1/4 teaspoon for the cup of milk. You can also adjust that to your taste. Then I make my biscuits square. I just form a square with the dough then cut them square with my scraper or I've used a pizza cutter before as well. Square keeps you from having those runt biscuits that aren't as fluffy!

I only got 8 largish biscuits, but they were delicious! I didn’t have buttermilk so I subbed 1 tablespoon white vinegar in 1 cup of milk-still so good!

Perfect recipe! I have used this recipe for years.I'm eating a biscuit fresh from the oven with butter and Blackraspberry jam right now.  I use the same measuring method as does his Mother and I also sit my dry ingredients . My Grandmother's said NEVER  put your warm hands to mix biscuits and sift the flour mixture three times. I use a pastry cutter. I have used this recipe a long time but had not watched the video until today. Pushing an indentation in the center is a new idea for me and will try it next time. Recipe works fine with plain milk if your out of Buttermilk. I bake mine at 450 degrees for 13 minutes. Thank you Alton for another wonderful recipe! I especially like the way Alton teaches about chemical reactions etc. on his videos. 

The print recipe states a 450 degree oven but the video says 400 degrees.<div> That’s a huge difference, which is it.</div>

Best ever...tried many others online but Alton takes the cake (everytime). LOVE HIM!

https://www.foodnetwork.com/videos/altons-southern-biscuits-0169317

Alton's Southern Biscuits: tender, flaky and just waiting to be buttered.

Alton's Southern Biscuits

Hootenanny is a kid favorite in our house! Tastes like french toast, but it&#039;s so much easier to make!

Hootenanny

vanilla

nutmeg

Preheat the oven to 425 degrees.

Place the stick of butter in a 9x13 baking dish and put it in the oven to melt while you prepare the batter. Keep an eye on the butter and remove the pan from the oven if it starts to brown, but work quickly so that the pan does not cool.

Beat the eggs, milk, salt, cinnamon, vanilla, and nutmeg until frothy.

Whisk in the flour until well combined.

Pour over the melted butter in the baking dish. Do not stir.

Bake for 25 minutes or until the center is set and the edges are browned.

Slice into 8 pieces and serve with maple syrup, fresh fruit, or powdered sugar.

https://embed.mediavine.com/videos/lu8n4xzshdzfjy8sktu8

Hootenanny is the perfect breakfast for busy moms with hungry kids! No bread needed, but this breakfast recipe has a total French toast vibe the kids love. Plus, it's fun to watch it bake up into crazy shapes!

This<strong> Healthy Easy Zucchini Egg Bake recipe</strong> is made with 3 ingredients, can be customized to your liking, reheats well, and is a great option to prep ahead. Egg bake casserole is the perfect option for a breakfast or brunch get-together.

Easy Healthy Make Ahead Zucchini Egg Bake

zucchini (1 medium)

In a 10-inch cast iron skillet, saute the zucchini and onion together with the salt until all of the liquid that the vegetables have released is cooked off. You can cook them over medium heat and let it steam off gently or you can cook it over medium high to cook it off more quickly. If you are cooking it at a higher temperature, you might need to add a little oil to prevent sticking. It just depends on how much time you have really.

In a medium bowl whisk together the eggs. Remove the skillet from the heat. Spread the cooked veggies out evenly in the skillet. Pour the eggs over the top and stick the whole pan in the hot oven.

Cook until the eggs no longer jiggle in the middle, about 15 to 20 minutes.

Remove from the oven and let cool slightly before slicing into 4 pieces. Store leftovers in an airtight container in the fridge and reheat before eating.

Gingerbread Waffles

ginger

freshly grated nutmeg, eyeball it

dark brown sugar

pumpkin puree

molasses

(1 stick) melted butter, plus some to butter the iron

whipped cream fruits

In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.

Gingerbread Waffles, Outstanding! I added just a little cornstarch, served with hot apples simmered in pure maple syrup!<div>Nice salty bacon or ham makes a perfect meal!raf</div>

Excellent and very easy to make.  My family doesn't like pumpkin, so I substituted in 3/4 cup of applesauce for the pumpkin.  Family favorite!

This is easy and always a big hit.   We toast up any leftovers as snacks throughout the week.

This was easy and very good.  The batter is thick, so don’t think you mismeasured the liquid.  I added toasted pecans on top at serving, and they were a hit with the waffles.

These are wonderful!  Even the batter is yum :)  I must have a small iron, as I got 8 waffles out of my batch.  Even better!  I froze the extra to be warmed in the toaster for later.  This is a keeper.

These are the best waffles I've ever had!

PERFECTION!
These are really just so good, been making them around the holidays for years now.  Dont miss out on these :)

Absolutely amazing. This is a new Christmas morning tradition for us. I only wish I had made them sooner. I held onto the recipe for a couple of years before trying 12/25/13. I am planning them for next week and going forward. Excellent with bacon, mimosas and some whipped fresh cream on top. Easy and delicious.

This is a great great recipe.  As soon as fall hits I begin to make it and make it through the Christmas season for my family and for company.  I have even used butternut squash (left over from Thanksgiving) in place of the pumpkin and it still turns out delicious.  This is one of the best waffle recipes that I have found and we should know as we are waffle experts in my house :).  Thank you Rachel Ray.

https://www.foodnetwork.com/videos/holiday-gingerbread-waffles-0208136

Rachael mulls maple syrup to top her delicious holiday gingerbread waffles.

Holiday Gingerbread Waffles

Blueberry Muffins

cake flour

vegetable oil

yogurt

blueberries

Vegetable spray,

In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.

In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries.

Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.

These came out perfect.  I think the problems people encountered were because the may have had dark or non stick pans.  If that’s what you have, then you have to reduce the temp by 25 degreees and cook a little longer.  These muffins are not super sweet like the box mix.  They are how old fashioned muffins are supposed to taste. 

Absolutely delicious! I added a crumb topping from Alton’s Blueberry Buckle to 1/2 of the muffins, and thought it added extra flavor and crunch. Great recipe. 

Great recipe!  I used greek yogurt and regular all purpose flour because that's what I had on hand.  Added a tsp of vanilla per another comment -- not sure the vanilla is really required.  Great overall taste. Fresh over boxed any day!! I don't think I'll ever go back to a boxed mix. 

Top 40 easy breakfast recipes recipes from across the web

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

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