20 Top Best Recipes for Healthy Breakfast

Breakfast Recipes

1. Pancakes
2. Pancake Fillin's
3. Waffles
4. Eggs
5. Potatoes
6. Muffins

Pancakes

Swedish Pancakes and Fruit

Finnish Pancake
3 eggs
2 teaspoons salt
1/4 cup sugar
2 cups milk
3/4 cup flour
Beat eggs until foamy. Add remaining ingredients and beat until well blended. Pour into buttered pan and bake at 400 degrees for 30 minutes. Top with sugar and cinnamon to taste.

Pumpkin Pancakes
2    cups flour
2    Tbs granulated sugar
4    tsp baking powder
1    tsp salt
1    tsp cinnamon
1 1/2  cups milk
1    cup pumpkin puree
4    eggs, separated
1/4  cups melted butter
Sift together dry ingredients.   Combine milk, egg yolks, butter and pumpkin puree.  Stir into dry ingredients until just blended.  Beat egg whites until stiff and fold into batter.  Pour onto hot, oiled griddle, about 1/3 cup at a time.  Cook until tops bubble and turn and cook other side.


PANCAKES, GRIDDLECAKES, OR BATTERCAKES

Makes about fourteen 4-inch cakes
Sift before measuring:
 1½ cups all purpose flour

Resift with :
 1 teaspoon salt
 3 tablespoons sugar
 1 ¾ teaspoons double-acting baking powder
Combine:
 1 or 2 slightly beaten whole eggs
 3 Tablespoons melted butter
 1 to 1 ¼ cups milk
Mix the liquid ingredients quickly into the dry ingredients.

Banana Pancakes
 1 ripe banana
 1 egg
 1 ½ cups milk
 ¼ cup powdered milk
 ½ tsp salt
 2 ½ tbls sugar
 ¼ cup margarine
 1 tsp vanilla
 1 cup while flour
 1 tbls baking powder
 Olive oil (for cooking)


Beat the banana with an electric beater until it is mushy and then beat in the egg until the mixture becomes frothy (about a minute) and then beat in the milk, powdered milk, salt, sugar, margarine and vanilla. Now add the flour and when the flour has combined, add the baking powder.

Heat a skillet or frying pan with ½ tsp olive oil at medium-high and ladle in enough mixture so that it covers 8 cm (3") of the base of the pan and then by holding the pan at an angle of 45 degrees, run the mixture over the rest of the base of the skillet until it covers the bottom completely in an even, thin coating. This is important as the bananas are very moist and will allow the heat to drive off most of the moisture and prevent the pancake from becoming soggy. Check the underside of the pancake when the top of the pancake is dry and the bubbles have burst and flip when it is golden brown. When the other side has been cooked to a similar amount, flip it back on the original side for about thirty seconds to dry out some of the excess moisture.

Serving
Place on a plate and lightly run trails of syrup over the pancake. Use the syrup sparingly as the pancake is already sweet and thin. Roll and then cut into bit sized cylinders. Enjoy!


Old Fashioned Buttermilk Pancakes
1 1/4 cup all purpose flour 1 tbs granulated sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 egg, beaten
1 1/4 cups buttermilk
2 tbs margarine (melted)

Combine flour, sugar, baking powder, salt and baking soda in a bowl. In another bowl combine the egg,
milk margarine, then add to the dry ingredients. Stir until mixed. Lightly grease skillet and using 1/4
cupfuls for each, drop onto heated skillet, baking until top of pancake is covered with bubbles. Turn and bake until lightly brown. (makes approx 12 pancakes)


FEATHER-LIGHT PANCAKES
4 tsp. baking powder
1 tsp. soda
1 tsp. salt
2 Tbsp. sugar
2 1/2 c. flour
5 Tbsp. oil
2 eggs
2 c. buttermilk


Mix dry ingredients in large mixing bowl.  In small mixing bowl, combine oil, eggs and buttermilk.  Combine both mixtures and blend well.  Pour on heated griddle (about 350 degrees).  Flip over when bubbles appear or when bottom side is brown.  Makes 16 (4-inch) pancakes.


PANCAKES WITH GOOD STUFF IN THEM
Chocolate Chip and Oreo Pancakes:
The secret to chocolate chip pancakes (if you can call it a secret) is to add the chips to the cakes after they are on the griddle. If you mix them into the batter there is a risk of having them stick or leave spots of burning chocolate on the griddle. Crushed oreos are treated in the same way but for different reasons, the frosting will remain more intact if added after they are poured.

Chocolate Pancakes:
Nestles Quik is the secret to easy chocolate pancakes, just add Nestles Quik. I you don't have Quik or a reasonable facsimile: mix 1 tsp. baking cocoa with two tsps white sugar, mix in a bowl with the back of a spoon, grinding it a little bit.
For two cups of batter use 1/3 cup Quik, reduce the sugar in your recipe by 1 Tbsp. Whipped cream again for topping.

Peanut Butter and Jelly Pancakes:
Peanut butter pancakes are better than you think they would be. Take your standard recipe and add 1/2 cup peanut butter. Soften it up to room temperature first. Reduce the fat in your recipe by 1/4 cup, this is for peanut butter with no oil added. You can cook them just like this and top with jelly.
If you want to get fancy, try this: after pouring your pancakes, let them cook a little bit, then scrape away some of the batter in the center, towards the outside of the pancake. Drop a tbsp. of jam or jelly into the depression and spread flat. Pour a little more batter on top and turn over like a regular pancake.

Pancake Shapes:
Kids like anything different with pancakes, including different shapes. One super pancake the size of the pan can be a hit with a kid who isn't expecting it, or conversely silver dollar pancakes, a tablespoon of batter per cake. Micro pancakes can be made by pouring batter into a squeeze type bottle, don't try to turn them over one by one, just scoop across the pan with the spatula and hope for the best. For the truly brave write names across the griddle with the same squeeze bottle for a top of the stack garnish.

WAFFLES

116 Waffle Recipes

Bed & Breakfast Inns ONLINE - Waffle Recipes

Peaches & Cream Stuffed Waffles with Praline Sauce

We use a round waffle iron, spreading filling on one side of waffle and folding over. If a square or Belgian waffle iron is used, fill as you would for a sandwich.

Basic waffle mix
3 Cups all purpose flour
1/4 teaspoon baking soda
2 1/2 Teaspoons baking powder
4 Tablespoons melted butter
1/2 Teaspoon salt
2 Cups Buttermilk
 4 Eggs
Combine all ingredients. Mix until smooth

Filling
12 Ounces softened cream cheese
1/2 Cup Confectioners sugar
1 Teaspoon orange extract
Combine until smooth. Take 4 Peaches, peel, slice and reserve for assembling waffles.

Praline Sauce
1/2 Cup butter (1 stick)
2 Cups brown sugar
1 Cup whole pecans
1/2 Cup water

Heat in saucepan until all sugar is dissolved.
Prepare basic waffle mix and add 2 teaspoons orange extract and 2 teaspoons orange rind. Pre-heat waffle iron. Spray with cooking spray and make waffles.
To Assemble: Spread approximately 3 Tablespoons of filling over waffle. Spread a layer of peach slices over filling and fold waffle over. Top with praline sauce. Garnish with a dollop of sour cream, peach slices and a sprig of fresh mint.

Vanilla Waffle Hearts

Yield: sixteen 3-inch waffles
1 cup Low-Fat Blend (blend 1 cup nonfat yogurt & one cup lowfat or nonfat cottage cheese)
1 1/4 cups white flour
1 cup low-fat buttermilk
2 tablespoons sugar
1 tablespoon vanilla extract
1 vanilla bean, split, seeds removed from the pod
2 1/4 teaspoons baking powder
2 egg whites
1. Preheat a waffle iron, and lightly spray it with vegetable oil.
2. In a large mixing bowl, blend all the ingredients except the egg whites.
3. Whip the egg whites to soft peaks and fold them into the batter.
4. Pour the batter into the waffle iron, and cook until golden brown. Continue until the batter is used up, spraying or wiping the waffle iron with oil as needed.

EGGS

Bed & Breakfast Inns ONLINE - Breakfast Casseroles

Chili Cheese Egg Puff

The Yellow House - Waynesville, North Carolina
5 eggs
1/4 cup flour
1 tsp. baking powder
1 tsp. salt
1 cup cottage cheese
4 cups grated cheese- jack & colby
1/4 cup melted butter
4 oz green chills, chopped
1.Preheat oven to 350°
2.Beat eggs well.
3.Mix, in flour, baking powder, salt, cottage cheese, melted butter, green chilis, and 2 cups of cheese.
4.Pour into a greased 7"x9" glass baking dish and sprinkle remaining cheese on top.
5.Bake 30-45 minutes


Fancy Egg Sandwiches
1-8 oz (240ml) carton Cholesterol Free Egg Product
1/4 cup (60ml) nonfat Mayo
1/2 tsp Dijon mustard
4 slices tomato
4 lettuce leaves
4 whole wheat English muffins (toasted)

Spray 8 inch pan with veg oil, cook egg product, covered, over very low heat until just set (about 10
minutes) Cut into 4 pieces. Mix in small bowl the Mayo, mustard and pepper. Spread mixture and toasted muffins, and layer egg, tomato and lettuce. A great quick and very filling breakfast.
 Potato & Egg Breakfast Bake
1/2 bag frozen O'Brien potatoes
1/2 cup cheese (jack, swiss, cheddar, etc.), grated
1/4 teaspoon seasoned salt
Pepper to taste
1/4 teaspoon dry mustard
6 eggs, beaten well
Dried parsley flakes

Prepare at least one hour before you plan to put into oven to allow potatoes to thaw at least partially.
Preheat oven to 350 F. In a bowl mix all ingredients except the parsley flakes well. Spray four individual casserole dishes or four large muffin tins with vegetable spray. Spoon mixture into each dish until full. Sprinkle parsley flakes on top of each one.
Bake for 30 minutes, or until eggs are set. Serves 4.


Ham and Egg Pudding
1/4 cup Butter, melted
1 pound Sliced ham
White pepper to taste
6 Eggs, well beaten
2 cups Milk
2 cups Flour, sifted
1 teaspoon Salt

Preheat oven to 425 degrees. Spread butter evenly in a 9 x 13 pan. Line bottom of pan with ham slices and sprinkle with pepper. Beat eggs until light. Beat in milk. Add flour and salt, beat until smooth. Pour mixture evenly over ham. Bake for 40 to 45 minutes or until brown and crusty. Cut into squares and serve. Can be topped with your favorite brown gravy, if desired.
Serves 8.


Zucchini Egg Puff
6 eggs
1 cup bisquick
1 onion chopped
1 1/2 large zucchini
1 cup shredded cheddar
2 cup milk
1 tsp dry mustard
1/2 tsp oregano leaves
1/2 lb. sausage, if desired

Brown 1/2 pound bulk sausage, if using. Drain all grease. Put aside. Beat eggs, milk, dry mustard and oregano leaves together. Stir in all other ingredients till mixed and moist. Place in a 9" square baking dish. Bake in preheated 350 degree oven one hour or till tests done with toothpick inserted in center. Let set for 10 minutes after removing from oven.


BAKED EGGS AND CHEESE
1-1/2 cups (350 ml) grated cheese (I like mozzarella or havarti)
1/4 cup (60 ml) sliced onion
8 large eggs
2/3 cup (150 ml) half-and-half

• Preheat oven to 350 degrees (175 C.).
• Spray the bottom and the sides of an 8 by 8 by 2-inch baking dish with cooking spray.
• Sprinkle half the cheese and all the onion over the bottom.
• Make 8 slight impressions in the cheese/onion layer.
• Break the eggs, one by one, over each their "nests".
• Pour the half-and-half over the eggs and then sprinkle with the remaining cheese.
• Bake the dish until the eggs are set - about 20-25 minutes (may take 30 minutes).
• Serve hot.

BREAKFAST CASSEROLE #1
6 slices bread
1 pound pork sausage
6 eggs, beaten
1/8 tsp (1 ml) pepper
1 tsp (5 ml) salt
1-1/2 cups (350 ml) shredded cheese
2 cups (475 ml) half-n-half
margarine

Remove crust from bread and spread with margarine. Place bread in 9 inch x 13 inch greased casserole.

Cook sausage and drain well.  Spoon over the bread and sprinkle with cheese. Combine eggs, half-n-half, salt and pepper and mix well. Pour over cheese and sausage. Cover and chill overnight. Remove from refrigerator 15 minutes before baking. Uncover and cook at 350 degrees (175 C.) for 45 minutes or until set.


BREAKFAST CASSEROLE #2
8 slices bread, cubed
2 cups (475 ml) (1/2 lb (.2 kg).) cheddar cheese, shredded
20 (1-1/2 lbs (.7 kg). - 2 lbs (.9 kg).) pork sausage links
4 eggs
2-1/4 cups (525 ml) milk
3/4 tsp (4 ml) dry mustard
1 can (10-1/2 oz (294 grm).) cream of mushroom soup
1/2 cup (125 ml) milk
Arrange bread cubes in bottom of greased 9 x 13-inch baking pan.  Sprinkle with shredded cheese.
Brown pork sausage links; drain and cut into fourths; arrange on top of cheese. Beat eggs with milk and dry mustard; pour over sausage, cheese and bread. Refrigerate overnight. Dilute cream of mushroom soup with milk; pour over casserole. Bake at 325 degrees (175 C.) for 1-1/2 hours.


BREAKFAST CASSEROLE #3
3 cups (700 ml) french bread, cubed
3 cups (700 ml) diced ham or cooked sausage
1 cup (225 ml) grated chedder cheese
4 eggs, beaten
3 tbsp (45 ml) flour
1 tsp (5 ml) dry mustard
3 cups (700 ml) milk
3 tbsp (45 ml) melted butter
Dash of tabasco (2 or 3 shakes of the bottle)
salt and pepper to taste
Layer bread, meat and cheese in a 9 inch x 13 inch pan (which has been sprayed with cooking spray).
Put the remaining ingredients into a blender and mix well. Pour egg mixture over layers in pan.  Cover and refrigerate overnight or for several hours. Bake for 1 hour uncovered at 300 degrees (150 C.).


EGG WITH A HAT
1 medium egg
1 slice of white bread
1 tbsp (15 ml) butter or margarine (or as needed)
Salt to taste
Using a small drinking glass or round cookie cutter, cut a circle from the center of the bread (approximately 1 1/2 - 2 inches round) and set the circle aside. Spread butter or margarine on remaining bread slice. Place bread slice in frying pan. Put a dab (approx. 1/2 tsp (2 ml).) butter or margarine in
center where hole was cut out. Place egg in center hole. Lightly salt egg. Fry on medium heat until bread is toasted to a golden brown. Spread butter or margarine lightly on up-side of bread when bottom-side is almost browned. Using a spatula, gently turn toast with egg over in frying pan. Lightly butter cut-out circle of bread on both sides & brown on skillet while cooking the egg in the bread. Remove bread with egg and place on plate. Top with toasted bread circle (hat). Add a dab of child's favorite jelly or jam on top of the "hat" to add color and "excitement".

POTATOES

Potato Fritters
1 1/2 lbs. potatoes
2 oz. flour
1/2 tsp. salt
1 egg, beaten
3 Tbs. milk
6 Tbs. vegetable oil
pepper to taste


1. Mix flour, salt and pepper together in a large bowl.
2. Make a well in the center and pour in milk and egg. Slowly combine by bring the flour from the edges of the bowl into  the center. Stir until thoroughly mixed.
3. Peel and coarsely grate the potoates, rinse with water and drain well. Pat with paper towel to eliminate as much water as possible.
4. Stir grated potato into flour mixture unitl well blended.
5. Heat oil in a large frying pan over medium heat. Place heaping tablespoons of the potato mixture into the sizzling oil; flatten slightly with a spatula.
6. Fry the fritter for 2-3 minutes until golden browm, flip carefully with a spatula and cood another 2-3 mintues until crisp.
7. Remove fritters from frying pan, drain on paper towel and keep warm int he oven while you fry remaining potato mixture.


Frontier Potatoes
Frontier's Rest Bed & Breakfast - Manitou Springs, Colorado
4-6 red potatoes - panboiled
1 red bell pepper - thinly sliced
1 Tbsp Cumin seeds (whole)
4-6 Strips bacon - cut into 1" pieces with kitchen shears
In a large skillet, place bacon and pepper slices and saute 1-2 minutes before adding cumin. Meanwhile, slice potatoes and add to skillet. Cook till golden brown.


Hashbrown Casserole
The Schell Haus Bed & Breakfast - Pickens, South Carolina
2 lbs frozen shredded potatoes
1/2 cup melted butter
1 can of chicken soup
2 cups of grated cheddar cheese
8 oz. of sour cream
1 teaspoon of salt
1/2 teaspoon of pepper
1/2 small onion
2 cups of Cornflakes, crushed
1/2 cup of melted butter
Place thawed potatoes in 13x9 pan that has been coated with non-stick spray. Mix together next 7 ingredients and pour over potatoes. Top with crushed cornflakes and drizzle with melted butter. Bake uncovered in 350° preheated oven for 45 minutes.
Serves 12.


Canadian Hash Browns
Whispering Pines Bed and Breakfast - Norman, Oklahoma
1 Onion, chopped
1 Bag frozen Hash Browns O'Brian (1 1/2 to 2 lb. bag)
2 cans cream of mushroom or cream of chicken soup (Health 97% fat free)
16 oz. non-fat sour cream
1/2 cup low or non-fat margarine
2 cups non-fat cheese (Save about 1/2 of the cheese to sprinkle on top about the last 10 to 15 minutes of baking.)
1 to 2 cups of ham, Italian sausage, or any kind of meat you choose
Mix cans of soup, non-fat sour cream and 1/2 of cheese together on top of stove or in microwave until cheese is almost melted (non-fat cheese is hard to melt). Mix all ingredients together and place in 9x13 dish sprayed with Pam.
(Can be prepared [or put together] ahead of time and frozen or just refrigerated, just don't bake until you are ready.)
Bake 350 F for 30 - 45 minutes or until done.


Hash Brown Bake
3 cups frozen shredded potatoes
1/3 cup butter or margarine, melted
1 cup finely chopped cooked ham
1 cup (4 oz) shredded Cheddar cheese
1/4 cup finely chopped green bell pepper
3 large eggs, beaten
1/2 cup milk
1/2 tsp salt
1/2 tsp pepper
Pinch of nutmeg
Thaw potatoes between layers of paper towels to remove excess moisture. Press potatoes into bottom and up sides of an ungreased 9-inch pieplate; drizzle with butter. Bake at 425 degrees for 25 minutes or until lightly browned; cool on a wire rack 10 minutes. Combine ham, cheese, and bell pepper; spoon into potato shell. Combine eggs and next 3 ingredients, stirring well; pour egg mixture over ham mixture. Bake at 350 degrees for 25 to 30 minutes or until set; let stand 10 minutes before serving.
Yield - 6 to 8 servings

MUFFINS

Marvelous Muffin Recipes

Muffins, Muffin Breads and Coffee Cakes

Almond Poppy Seed Muffins
3 c Flour
2 1/4 c Sugar
1 1/2 ts Baking powder
1 1/2 ts Salt
1 1/2 c Vegetable oil
1 1/2 c Milk
3 Eggs
1/2 ts Almond extract
1 1/2 tb Poppy seeds
Preheat oven to 350°F
Grease or use muffin papers to line two 12-cup muffin tins. Combine flour, sugar baking powder, and salt. In another bowl whisk oil, milk, eggs and extract till smooth. Add dry ingredients mixing till moist.
Then gently stir in all the poppy seeds. Fill muffin tins and bake 30 minutes.


Banana Almond Muffins
1/4 cup sour milk
1/3 cup softened margarine
2 eggs
2 bananas mashed
1/2 tsp almond extract (essence)
1 cup flour
3/4 cup sugar
1 1/2 tsp baking powder
1 cup almonds, sliced and toasted
Preheat oven to 375°F
Prepare pans. Combine wet mix ingredients and mix well. Add the dry mix to the wet mix until just combined. Spoon into pans and bake for 15-20 minutes.
Makes 12


NOTE Milk may be soured by adding a little lemon juice to it and leaving until curdled.