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Hot Mocha
Breakfast American

Hot Mocha

3.9

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 In a small mug or coffee cup, mix cocoa and granulated sugar substitute together. Add a few tablespoons of coffee and stir until cocoa is completely dissolved. Pour in remaining coffee.
  2. 2 Foam milk. Spoon a generous amount over hot mocha. Garnish with a pinch of cocoa powder, if desired.

By Sweet'NLowR

Blueberry Flax Pancakes
Breakfast American

Blueberry Flax Pancakes

4.8

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Place a large nonstick skillet over medium heat.
  2. 2 Stir together pancake mix and flax seed meal in a large bowl. Whisk together milk and eggs in a measuring cup until well combined; pour into pancake mix mixture and stir until batter is just moistened.
  3. 3 Spoon 1/4 cupfuls batter onto the hot skillet. Sprinkle with as many blueberries as desired. Cook until bubbles appear on the surface, then flip and cook until browned on the other side. Repeat with remaining batter and blueberries.

By Freckles

Cheesy Bacon Breakfast Casserole
Breakfast American

Cheesy Bacon Breakfast Casserole

4.4

Prep
15 min
Cook
45 min
Total
570 min

Instructions

  1. 1 Spray a 9-inch square baking dish with cooking spray. Place bread slices in a single layer in the bottom of the prepared baking dish.
  2. 2 Whisk milk, egg substitute, and chives together in a bowl; pour over bread slices into prepared baking dish. Sprinkle bacon crumbles over the top. Cover the dish with plastic wrap and refrigerate, 8 hours to overnight.
  3. 3 Remove and discard plastic wrap from baking dish; let dish come to room temperature, about 30 minutes.
  4. 4 Preheat oven to 350 degrees F (175 degrees C).
  5. 5 Bake casserole in the preheated oven for 40 minutes. Sprinkle cheese over the top and continue baking until cheese is melted and casserole is set, about 5 minutes more.

By Amusjh

The Best Ricotta Pancakes
Breakfast American

The Best Ricotta Pancakes

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Gather all ingredients. Preheat a griddle to 325 degrees F (165 degrees C) or place a nonstick skillet over medium-low heat.
  2. 2 Stir ricotta cheese, milk, and egg yolks together in a bowl until combined.
  3. 3 Whisk flour, baking powder, and salt together in a bowl; stir in ricotta mixture.
  4. 4 Whisk egg whites in a bowl until frothy; fold into ricotta mixture.
  5. 5 Oil preheated griddle with about 1 teaspoon canola oil; pour 1/4 cup batter onto hot griddle for each pancake.
  6. 6 Cook until evenly golden brown, 1 to 2 minutes; turn and cook until evenly golden on other side, 1 to 2 minutes more. Repeat with remaining batter, oiling griddle between batches.

By WestCoastMom

Low-Cholesterol Whole Wheat Pancakes
Breakfast American

Low-Cholesterol Whole Wheat Pancakes

3.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Grind flax seeds in a blender to yield about 4 tablespoons ground flax seeds. Transfer to a large mixing bowl and stir in milk. Add brown sugar and vanilla extract; set aside.
  2. 2 Sift whole wheat flour, baking powder, and salt together in a separate bowl. Pour into the milk mixture and mix until just combined. Stir raisins and sunflower seeds into the batter. Adjust batter with a little milk if necessary; it should be slightly thick.
  3. 3 Preheat a griddle to 350 degrees F (175 degrees C). Grease with cooking spray. Drop 1/4 cup batter onto the hot griddle and cook until bubbles form and the edges are dry, 1 1/2 minutes. Flip and cook until browned on the other side, 1 1/2 minutes more. Repeat with remaining batter.

By Pepsigal

Low-Cholesterol Blueberry Muffins
Breakfast American

Low-Cholesterol Blueberry Muffins

4.1

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (205 degrees C). Use vegetable oil spray to grease a 12-cup muffin tin. Set aside.
  2. 2 Mix 1/4 cup flour with blueberries and set aside.
  3. 3 Beat egg white and vegetable oil lightly in a bowl. Stir in milk and melted margarine.
  4. 4 Mix together remaining 1 1/4 cups flour, sugar, baking powder, and salt in a separate bowl. Sift dry ingredient mixture over egg white mixture. Stir just long enough to moisten flour. The batter will look lumpy but do not overmix. Fold in blueberries.
  5. 5 Fill each muffin tin 2/3 full with batter. Bake in the preheated oven until golden brown, 20 to 25 minutes.

By JJOHN32

Mountain Mama's Potato Pancakes
Breakfast American

Mountain Mama's Potato Pancakes

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Stir together potato flakes, pancake mix, onion, Cheddar cheese, milk, egg, olive oil, garlic powder, salt, pepper, and cayenne pepper in a bowl until well combined.
  2. 2 Grease a griddle or large skillet and place over medium heat. Drop pancakes, 1/4 cup at a time, onto the hot griddle and cook until edges look dry and one bubble appears in the center, about 3 minutes. Flip pancakes and cook until browned on the other side, about 3 more minutes.

By Mountain Mama

Apple Pie Waffles
Breakfast American

Apple Pie Waffles

3.8

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 In a medium bowl, stir together the flour, wheat bran, salt and apple pie spice. Set aside. In a separate bowl, stir together the water and honey. Sprinkle the yeast over the surface, and let stand for about 5 minutes to dissolve.
  2. 2 When the yeast has dissolved, stir in the apples, applesauce, milk and egg whites until well blended. Stir this mixture into the dry ingredients. Cover, and let rest for about 15 minutes.
  3. 3 Heat the waffle iron, and coat with cooking spray. Spoon the waffle batter onto the iron in the amount recommended by the manufacturer. Close the iron, and cook for about 7 minutes, or until the steam stops coming out and the waffle can be easily removed. Continue with remaining batter.

By DOE2

Best 100 Calorie Blueberry Muffins
Breakfast American

Best 100 Calorie Blueberry Muffins

4.2

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray 16 muffin cups with cooking spray.
  2. 2 Sift flour, baking powder, and cinnamon together in a bowl. Mix sugar, applesauce, milk, egg, and vanilla extract together in a separate bowl. Stir flour mixture into wet ingredients until just combined. Fold in blueberries. Fill muffin cups 2/3 full with batter.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 minutes.

By Shannon Felgner

Sweet Bread Strata
Breakfast American

Sweet Bread Strata

4.9

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Cut each roll into 8 cubes.
  3. 3 Spread onto a baking sheet in a single layer. Bake in the preheated oven until toasted, about 10 minutes.
  4. 4 Layer toasted bread cubes in a 1 1/2-quart baking pan. Sprinkle 1/4 cup Swiss cheese, 1/4 cup Cheddar cheese, 1/2 the bacon, and 2 green onions on top of the bread. Shake to settle the toppings into the bread.
  5. 5 Beat eggs together with half-and-half, milk, salt, and pepper in a bowl. Pour over the bread cubes, pressing cubes down into the mixture.
  6. 6 Sprinkle the remaining Swiss cheese, Cheddar cheese, bacon, green onions, and Parmesan cheese on top.
  7. 7 Bake in the preheated oven until strata is hot in the center, about 30 minutes.

By toastyfrenchy

Make-Ahead Spinach and Mozzarella Breakfast Strata
Breakfast American

Make-Ahead Spinach and Mozzarella Breakfast Strata

Prep
15 min
Cook
55 min
Total
585 min

Instructions

  1. 1 Melt butter in a medium skillet over medium heat. Add onion and saute until soft, about 5 minutes. Add herbes de Provence, salt, and pepper; continue to cook for 1 minute more. Stir in spinach, remove from heat, and set aside.
  2. 2 Spray the inside of a 3-quart (9x13-inch) baking dish with cooking spray. Layer the bottom of the dish with 1/3 of the bread cubes. Top with 1/3 of the spinach mixture and 1/3 mozzarella cheese. Repeat these layers twice more with remaining bread, spinach mixture, and cheese.
  3. 3 Combine eggs, milk, salt, and pepper in a medium bowl. Whisk together until blended. Pour evenly over the bread and spinach layered in the baking dish. Cover with plastic wrap and chill for at least 8 hours, up to 1 day.
  4. 4 Remove from the refrigerator 30 minutes before baking to allow pan to get to room temperature.
  5. 5 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
  6. 6 Bake, uncovered, in the preheated oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand at least 5 minutes before serving.

By Sarah

Diabetic-Friendly Apple Muffins
Breakfast American

Diabetic-Friendly Apple Muffins

3.8

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Prepare 12 muffin cups with cooking spray.
  2. 2 Mix flour, baking powder, stevia, cinnamon, sea salt, and nutmeg together in a large bowl. Beat skim milk, egg, and margarine together in a separate bowl; add to flour mixture and stir just until the dry mixture is moistened. Gently fold minced apple through the batter. Spoon batter into the prepared muffin cups.
  3. 3 Bake in preheated oven until lightly browned on the tops, about 25 minutes.

By nina myers

Peanut Butter and Jelly Oatmeal Pancakes
Breakfast American

Peanut Butter and Jelly Oatmeal Pancakes

4.2

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine oats, flour, baking soda, sugar, and salt in a large bowl. Set bowl aside. In a separate bowl, whisk together the skim milk, eggs, peanut butter, and melted butter. Make a well in the center of the dry ingredients and stir in the wet ingredients, being careful not to over mix the batter.
  2. 2 Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side, about 2 minutes per side. Serve with strawberry jam.

By DeepFriedEgg

Coconut-Blueberry Baked Oatmeal
Breakfast American

Coconut-Blueberry Baked Oatmeal

4.8

Prep
10 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  2. 2 Combine oats, coconut flakes, brown sugar, baking powder, cinnamon, and salt in a bowl. Whisk milk, coconut oil, egg, and vanilla extract together in a separate bowl.
  3. 3 Arrange ⅔ blueberries in the prepared baking dish. Spread oat mixture over blueberries. Pour milk mixture over oats, then sprinkle on remaining ⅓ blueberries.
  4. 4 Bake in the preheated oven until golden on top and oatmeal is set, about 40 minutes. Cool before serving, 5 minutes.

By OlliesMom

Low-Fat Breakfast Muffins
Breakfast American

Low-Fat Breakfast Muffins

3.0

Prep
20 min
Cook
20 min
Total
42 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease 12 standard muffin cups with cooking spray.
  2. 2 Place cereal in a resealable plastic bag. Crush slightly with a rolling pin to make 1 1/2 cups.
  3. 3 Mix crushed cereal, flour, brown sugar, baking powder, and baking soda together in a large bowl. Stir in mashed bananas, milk, egg whites, applesauce, raisins, and chocolate chips until batter is just moistened. Divide batter evenly among muffin cups.
  4. 4 Bake in the preheated oven until golden brown, 18 to 22 minutes. Let stand for 2 minutes in the pan before removing to a cooling rack. Serve warm if desired.

By Joette Jean

Baked Cinnamon Apple French Toast
Breakfast American

Baked Cinnamon Apple French Toast

4.5

Prep
15 min
Cook
45 min
Total
305 min

Instructions

  1. 1 Spray a 9x13-inch casserole dish with cooking spray.
  2. 2 Mix brown sugar, butter, and 1 teaspoon cinnamon in the bottom of the prepared casserole dish. Add apples, cranberries, and pecans; toss to coat. Evenly spread apple mixture to cover bottom of dish.
  3. 3 Arrange bread slices atop apple mixture, overlapping slightly until apple layer is completely covered.
  4. 4 Whisk egg substitute, skim milk, vanilla extract, and 2 teaspoons cinnamon in a bowl; evenly pour over bread slices. Cover dish with aluminum foil and refrigerate 4 to 24 hours.
  5. 5 Preheat oven to 375 degrees F (190 degrees C).
  6. 6 Bake the covered casserole dish in the preheated oven for 40 minutes. Remove aluminum foil and continue baking until lightly browned and egg mixture is set, about 5 more minutes. Let cool 5 minutes before serving.

By TeacherMommy

Manda's Breakfast Casserole
Breakfast American

Manda's Breakfast Casserole

4.5

Prep
30 min
Cook
55 min
Total
85 min

Instructions

  1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, then crumble into pieces.
  2. 2 Preheat the oven to 425 degrees F (220 degrees C). Grease the bottom and sides of a 9x13-inch casserole dish.
  3. 3 Layer potatoes, bell peppers, onion, and jalapeño in the prepared casserole dish. Sprinkle 1/2 cup Cheddar cheese on top. Scatter bacon pieces over Cheddar.
  4. 4 Whisk eggs, milk, garlic powder, black pepper, salt, and paprika together in a large bowl. Pour over layers in the casserole dish.
  5. 5 Bake in the preheated oven until set, about 35 minutes. Remove from the oven and top with remaining 1/2 cup Cheddar. Continue baking until cheese is melted and golden, about 10 more minutes.

By aroger2

Jumbo Whole Wheat Blueberry Muffins
Breakfast American

Jumbo Whole Wheat Blueberry Muffins

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 6 jumbo muffin cups with paper liners.
  2. 2 Whisk whole wheat flour, white sugar, baking powder, 1/2 teaspoon cinnamon, and salt together in a bowl.
  3. 3 Whisk milk, egg, butter, and oil in a separate bowl until smooth; stir into flour mixture just until blended. Fold in blueberries gently. Spoon batter into the prepared muffin cups, filling them to the top.
  4. 4 To make the topping: Combine brown sugar with 1/2 teaspoon cinnamon in a bowl and spoon the mixture onto the muffins.
  5. 5 Bake muffins in the preheated oven until golden brown and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pan for 5 minutes before transferring to a wire rack.

By LisaAnn

Carrot Cake Greek Yogurt Pancakes
Breakfast American

Carrot Cake Greek Yogurt Pancakes

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Combine oats, yogurt, eggs, chopped carrots, milk, protein powder, sugar, baking powder, cinnamon, salt, nutmeg, and ginger in a blender. Blend until batter is smooth. Fold in grated carrots.
  2. 2 Heat a griddle over medium-high heat; spray with cooking spray. Scoop batter onto the griddle using a 1/4 measuring cup, and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By kornon

Chunky Monkey Pancakes
Breakfast American

Chunky Monkey Pancakes

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine flour, baking powder, baking soda, and salt in a large bowl. Set bowl aside. In a separate bowl, whisk together the skim milk, melted butter, eggs, sugar, and vanilla. Make a well in the center of the dry ingredients and stir in the wet ingredients, being careful not to over mix the batter. Gently fold in the banana, chocolate chips, and nuts.
  2. 2 Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

By crazycatlady - CCL

Michele's Cinnamon Roll Waffles
Breakfast American

Michele's Cinnamon Roll Waffles

3.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat a waffle iron according to manufacturer's instructions and spray with non-stick cooking spray.
  2. 2 Whisk whole wheat flax flour, white sugar, baking powder, and baking soda together in a large bowl. Whisk eggs, buttermilk, 1 tablespoon melted butter, and vanilla extract together in a separate bowl; pour into flour mixture and stir just until batter is combined.
  3. 3 Pour about 1/3 cup batter into waffle iron; close lid and bake until golden brown, about 2 minutes. Repeat with remaining batter, keeping waffles warm.
  4. 4 Whisk brown sugar, 3 tablespoons melted butter, hot water, and cinnamon together in a small microwave-safe bowl; cook in the microwave on High until cinnamon drizzle can be poured, about 10 seconds.
  5. 5 Whisk confectioners' sugar, skim milk, and 1 tablespoon melted butter together in a small bowl until icing drizzle is smooth and can be poured.
  6. 6 Place 2 waffles on a plate; drizzle with 2 tablespoons cinnamon drizzle, then drizzle with 2 tablespoons icing drizzle.

By the4taals

High-Fiber Breakfast Muffins
Breakfast American

High-Fiber Breakfast Muffins

3.9

Prep
10 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper or foil liners, or grease if not using liners.
  2. 2 Combine oats, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, salt, applesauce, egg whites, milk, brown sugar, oil, and vanilla in a large bowl. Mix until blended. Fold in raspberries, blueberries, and blackberries; batter will be lumpy and thick. Divide batter evenly into the prepared muffin cups.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 17 minutes.
  4. 4 Let muffins cool for 5 minutes in the pan before transferring to a cooling rack.

By KC

Carrot, Apple, and Zucchini Muffins
Breakfast American

Carrot, Apple, and Zucchini Muffins

4.5

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Coat 24 muffin cups with cooking spray.
  2. 2 Stir zucchini, carrots, and apple together in a large bowl. Mix in yogurt, sucralose and brown sugar blend, eggs, applesauce, skim milk, canola oil, lemon zest, and orange zest until thoroughly combined.
  3. 3 Whisk all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a separate bowl. Gently stir dry ingredients into wet ingredients until just combined. Fold walnuts into batter. Pour batter into prepared muffin cups.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

By Judith Fowler

Peanut Butter Breakfast Syrup
Breakfast

Peanut Butter Breakfast Syrup

4.7

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Stir milk, sugar, and peanut butter together in a saucepan over medium heat; bring to a boil while whisking constantly. Cook at a boil for 3 minutes, remove from heat, and stir vanilla extract into the syrup.

By Tara Lofley

Ricotta Breakfast Pancakes
Breakfast

Ricotta Breakfast Pancakes

4.4

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Whisk together pancake mix, skim milk, and ricotta in a bowl until smooth. Batter should be thick; add more milk if necessary to reach desired consistency.
  2. 2 Heat a lightly oiled griddle over medium-high heat.
  3. 3 Drop batter by large spoonfuls onto the preheated griddle; cook until bubbles form and edges are dry. Flip and cook until bottom is browned. Repeat with remaining batter.

By BARBARALB