One Week Easy Breakfast Recipes

Must Try

Make your easy to prepare breakfast to make your morning right.  You will only need less than 30 minutes and you have your healthy breakfast!

Bacon Breakfast Pizza Recipe


  • 1 tube (13.8 ounces) refrigerated pizza crust

  • 2 tablespoons olive oil, divided

  • 6 large eggs

  • 2 tablespoons water

  • 1 package (3 ounces) real bacon bits

  • 1 cup (4 ounces) shredded Monterey Jack cheese

  • 1 cup (4 ounces) shredded cheddar cheese




  1. Unroll crust into a greased 15x10x1-in. baking pan; flatten dough and build up edges slightly. Brush with 1 tablespoon oil. Prick dough thoroughly with a fork. Bake at 400° for 7-8 minutes or until lightly browned.

  2. Meanwhile, in a small bowl, whisk eggs and water. In a small skillet, heat remaining oil until hot. Add eggs; cook and stir over medium heat until completely set.

  3. Spoon eggs over crust. Sprinkle with bacon and cheeses. Bake 5-7 minutes longer or until cheese is melted.

Makes:  8 slices.

Prep. Time:  25 mins.

  Yogurt & Honey Fruit Cups Recipe                


  • 4-1/2 cups cut-up fresh fruit (pears, apples, bananas, grapes, etc.)

  • 3/4 cup (6 ounces) mandarin orange, vanilla or lemon yogurt

  • 1 tablespoon honey

  • 1/2 teaspoon grated orange peel

  • 1/4 teaspoon almond extract




Divide fruit among six individual serving bowls. Combine the yogurt, honey, orange peel and extract; spoon over the fruit.

Servings:  6

Prep.Time:  10 mins.

Easy Gingerbread Pancakes Recipe  


  • 2 cups complete pancake mix

  • 4 teaspoons molasses

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/8 teaspoon ground cloves

  • 1-1/2 cups water

  • Maple syrup, optional


  1. In a small bowl, combine the pancake mix, molasses, cinnamon,


    and cloves. Stir in water just until dry ingredients are moistened.

  2. Pour butter by 1/4 cup onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup if desired.

Makes: 12 pancakes

Prep.Time:  10 mins.

Fresh Corn Omelet


  • 10 large eggs

  • 2 tablespoons water

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 2 teaspoons plus 2 tablespoons butter, divided

  • 1 cup fresh or frozen corn, thawed

  • 1/2 cup shredded cheddar cheese

  • Fresh salsa


  1. In a small bowl, whisk eggs, water,


    and pepper until blended. In a large nonstick skillet, heat 2 teaspoons butter over medium heat. Add corn; cook and stir 1-2 minutes or until tender. Remove from pan.

  2. In


    pan, heat 1 tablespoon butter over medium-high heat. Pour in half of the egg mixture.


    should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon half of the corn on one side; sprinkle with 1/4 cup cheese. Fold omelet in half. Cut in half; slide each half onto a plate.

  3. Repeat with remaining butter, egg mixture and filling. Serve with salsa.

Makes: 4 servings.

Prep.Time:  25 mins.

Peanut Butter Oatmeal


  • 1-3/4 cups water

  • 1/8 teaspoon salt

  • 1 cup old-fashioned oats

  • 2 tablespoons creamy peanut butter

  • 2 tablespoons honey

  • 2 teaspoons ground flaxseed

  • 1/2 to 1 teaspoon ground cinnamon

  • Chopped apple, optional


In a small saucepan, bring water and salt to a boil. Stir in oats; cook 5 minutes over medium heat, stirring occasionally. Transfer oatmeal to bowls; stir in peanut butter, honey, flaxseed, cinnamon and, if desired, apple. Serve immediately.

Makes:   2 servings.

Prep. Time:   15 mins.

Peanut Butter-Banana Yogurt Parfaits


  • 3 cups vanilla yogurt

  • 1 cup dried banana chips, crushed

  • 1 cup Peanut Butter Multi Grain Cheerios

  • 2 large ripe bananas, sliced

  • 1/4 cup unsalted dry roasted peanuts, chopped


Layer 3/4 cup of yogurt, 1/4 cup banana chips and 1/4 cup cereal into four parfait glasses. Top with banana slices and peanuts.

Makes:  4 servings

Prep.Time:  5 mins.

Cream Cheese & Chive Omelet


  • 1 tablespoon olive oil

  • 4 large eggs

  • 2 tablespoons minced chives

  • 2 tablespoons water

  • 1/8 teaspoon salt

  • 1/8 teaspoon pepper

  • 2 ounces cream cheese, cubed

  • Salsa


  1. In a large nonstick skillet, heat oil over medium-high heat. Whisk the eggs, chives, water,


    and pepper. Add egg mixture to skillet (mixture should set immediately at edges).

  2. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, sprinkle cream cheese on one side; fold

    other side

    over filling. Slide omelet onto a plate; cut in half. Serve with salsa.

Makes2 servings.

Prep. Time:  15 mins.

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