16 Fast Breakfast Recipes To Make Everyday

1. Wild berry Breakfast Bread Pudding 

Serves 4 

Ingredients 

• 4 cups cubed French or cinnamon bread 
• ½ cup strawberries, quartered 
• ½ cup blackberries, halved 
• ½ cup blueberries 
• 2 eggs, beaten 
• 1 cup cream or whole milk 
• ½ cup brown sugar 
• 1 teaspoon cinnamon 
• ½ teaspoon nutmeg 
• 1 teaspoon orange extract 18″×18″ or larger piece of greased aluminum foil 

Preparation 

1. Packet folding style: Tent 
2. In a bag or bowl, combine the eggs, cream, brown sugar, cinnamon, nutmeg and orange extract. Add the cubed bread and saturate for at least 15 minutes. 
3. Add the berry mixture to the bag and blend. Transfer the contents to the center of a large, greased piece of foil. 
4. Create a tent style fold and place the packet onto the heat source. 
5. Cook for 30-35 minutes or until the bread pudding is cooked through. Make sure it still maintains moisture. 

2. Cremini Sausage and Cheese Strata 

Serves 4 

Ingredients 

• 20 Crimini mushrooms 
• 2 Italian sausage links 
• ½ cup Mozzarella, shredded 
• 2 tablespoons heavy cream 
• ¼ cup low-sodium chicken stock 
• 1 teaspoon oregano 
• 2 teaspoons salt 
• 1 teaspoon black pepper 
• 2 tablespoons ghee extra virgin olive oil 

Preparation 

1. Lightly out slowly cooker with olive oil. 
2. Mix slowly heavy cream with chicken breast, set aside. 
3. Quarter mushrooms and toss with 1 teaspoon salt and oregano, place in bottom of slow cooker. 
4. Slice sausage into ½” discs, and place on mushrooms, pour chicken stock mix on top. 
5. Sprinkle with cheese, and cook in slow cooker on high for 3.5 hours.

3. Overnight Banana Blueberry Chia Oats 

Serves 2 

Ingredients 

• 2 tablespoons chia seeds 
• 1 cup oats 
• 2 cups almond milk 
• 2 bananas, sliced 
• ½ cup blueberries 
• 2 medjool dates, chopped 
• ¼ teaspoon ground cinnamon 
• ¼ cup almonds, chopped 

Preparation 

1. Add oats, chia seeds, and almonds to an airtight container. Cover and refrigerate for 7 – 8 hours. 
2. Add bananas, blueberries, dates, cinnamon, and almonds. Serve cold or hot.

4. French toast Casserole 

Serves 6 

Ingredients 

• ½ cup packed light brown sugar 
• 7 large eggs 
• 16 cinnamon-raisin bread (cut into 1-inch cubes (about 16 cups) 
• 1 cup heavy cream 
• 2 ½ cups whole milk 
• Non-stick cooking spray 
• 2 cups pecans or walnuts (optional) 

Preparation 

1. Put line and slowly cooker with foil and coat with non-stick spray. 
2. Put the bread into the prepared slow cooker and mix. 
3. Mix together the milk, eggs, cream, and sugar (2 cups of paper or walnuts, if you have). 
4. Put the eggs in mixing over the bread in a slow cooker, and put down the bread a bit so it can slowly in the egg. 
5. Cover it and cook on high flam for 4 hours. 
6. Take off the top from the slow cooker, slow down the heat, and put cooling for 17 minutes. 
7. Serve.

5. Dreamy-Creamy Green Orange Smoothie 

Serves 1 

Ingredients 

• 1 orange (peeled) 
• 1 medium-sized zucchini 
• ½ cucumber (peeled) 
• ½ cup oats, (optional) 
• ¼ cup cashews 
• 1 scoop protein powder, (optional) 

Note: In case you are not using vanilla protein powder, use ¼ teaspoon of vanilla. 

Preparation 

1. Add the fruits and vegetables in a blender, and blend to combine the juices. Add cashews, oats (if using), and protein powder (or vanilla), and blend again until the texture of your fruity smoothie is rich and creamy. 
2. Pour into your favorite glass and enjoy the refreshing flavors of fresh fruits and veggies.

6. Basic Dutch Oven Breakfast 

Serves: 6-8 

Ingredients: 

• 1 pound ground pork sausage 
• 3 tablespoons unsalted butter 
• 12 large eggs 
• 1 pound hash browns, cube style 
• 1 small onion, diced 
• 1 small pepper, diced 
• 1 pound cheddar cheese, grated 
• Salt and pepper 

Preparation: 

1. Preheat oven to 350°F. (For outdoor cooking, prepare the Dutch oven with 17 briquettes for the lid and 11 beneath.) 
2. In a large bowl, beat the eggs and season with salt and pepper. 
3. Brown the sausage and drain the fat. Remove the sausage from the pot. 
4. Melt the butter in the Dutch oven. 
5. Add the hash browns, onion, and pepper. Cook until browned. 
6. Pour the egg mixture into the Dutch oven, and mix in the sausage. Sprinkle with cheddar cheese. 
7. Cover and bake for 30 minutes, or until the eggs have set.

7. Cinnamon Laced Pancake 

Serves: 2 

Ingredients: 

Cooking spray 

• 1 cup of biscuit or pancake mix 
• ½ cup milk 
• 1 egg 
• ⅓ cup of granulated sugar 
• 1 tablespoon cinnamon 

Preparation: 

1. Grease the bottom of slow cooker generously with cooking spray. 
2. In a mixing bowl, whisk together baking mix, milk and egg until smooth. Pour into the slow cooker. 
3. In a separate bowl, mix sugar and cinnamon well. Sprinkle over the top of the batter. Use a spatula or spoon handle to swirl the cinnamon and sugar in the batter. 
4. Cook for approximately 1 hour to 1 hour and 15 minutes on HIGH. 
5. The pancake is ready when a fork comes clean at the center.

8. Buckwheat Pancakes 

Serves: 2 

Ingredients: 

• 1 cup buckwheat flour 
• 2 teaspoons sugar or preferred sugar substitute 
• 1 teaspoon baking powder 
• 1 teaspoon baking soda 
• 1 ¼ cups low fat buttermilk 
• 1 large egg 
• ½ teaspoon almond or pure vanilla extract 
• 1 teaspoon lemon zest 
• Fresh fruit for garnish, optional 
• Vegetable oil cooking spray 

Preparation: 

1. Combine the flour, sugar or sugar substitute, baking powder, and baking soda in a bowl. Whisk to mix. 
2. In another bowl, combine the buttermilk, egg, almond or vanilla extract, and lemon zest. Whisk to mix well. 
3. Combine the wet and dry ingredients and mix just until blended. 
4. Lightly oil a non-stick skillet with cooking spray and heat over medium low. 
5. Pour approximately ¼ cup of the batter into the pan and cook until bubbles begin to form on the top, approximately 3 minutes. 
6. Put and cook for more 2 minutes. 
7. Serve immediately with fresh fruit, if desired.

9. Eggs Benedict on Greens with Yogurt Hollandaise Sauce 

Serves: 4 

Ingredients: 

• 2 cups endive, chopped 
• 2 cups arugula, torn 
• 1 cup radish, thinly sliced 
• 6 asparagus stalks, sliced very thin lengthwise 
• 4 prosciutto slices, sliced into strips 
• 4 large eggs 
• 1 cup plain Greek yogurt 
• 2 teaspoons lemon juice 
• 3 egg yolks 
• 1 teaspoon Dion mustard 
• 1 tablespoon fresh dill 
• 1 teaspoon black pepper 

Preparation: 

1. Begin by preparing the salad greens. In a bowl, combine the endive, arugula, radish, and asparagus in a bowl. Toss to combine and distribute evenly among four plates. Top with slices of prosciutto. 
2. In the top of a double boiler, combine the Greek yogurt, lemon juice, and egg yolks. Whisk well. 
3. Heat over simmering water, whisking frequently, until sauce has thickened, approximately 15 minutes. 4. Meanwhile, add 1½ – 2 inches of water into a saucepan or large skillet. Heat water to a steady simmer. 
4. Crack the eggs into ramekins, taking care not to break the yolks. Put and slide the egg into the warm water. Cook until whites are set, approximately 3-4 minutes. 
5. Gently lift the eggs out of the water with a slotted spoon and place on the center of the greens. 
6. Season the hollandaise sauce with Dijon mustard, dill, and black pepper. Whisk well, and place warm hollandaise sauce over eggs. 
7. Serve immediately.

10. Apple Cinnamon Oatmeal 

Serves: 4 

Ingredients: 

• 2 small apples, peeled, cored, and chopped 
• 2 cup of rolled oats 
• 4 cups of milk 
• 1 tablespoon ground cinnamon 
• 4 tablespoons of brown sugar 
• 1 pinch of salt 
• 1/3 cup raisins or any dried fruit (optional) 

Preparation: 

1. Place apples, oats, and milk into the crock-pot. 
2. Add brown sugar, cinnamon, and salt. Stir. 
3. Cook on HIGH for 1-2 hours or 2-3 hours on LOW. 4. Always check consistency. Cook to your liking. 
4. Serve. Top with raisins or any dried fruit. (optional)

11. Zucchini and Sweet Potato Frittata 

Serves: 2 

Ingredients: 

• 1 tablespoon coconut oil 
• 4 eggs, whisked 
• 1 medium sweet potato, peeled, cut in slices 
• 2 sliced zucchinis 
• ½ sliced red bell pepper 
• 1 tablespoon fresh parsley 
• Salt to taste Pepper to taste 

Preparation: 

1. Place a pan with oil over medium heat. Add sweet potatoes and cook until tender. 
2. Add zucchini and bell pepper. Sauté for 3-4 minutes. 
3. Pour the egg over the vegetables. Season with salt and pepper. 
4. Reduce heat and cook until the eggs are set. 
5. Place the pan under a preheated broiler and broil until golden brown. 
6. Garnish with parsley, cut into wedges and serve.

12. Coconut Cereal 

Serves: 1 

Ingredients: 

• ½ cup flaked coconut 
• ½ cup flaked almond 
• 1 teaspoon raisins 
• 1 teaspoon flaxseed 
• 1 cup almond milk 

Preparation: 

1. Prepare the oven to 400°F, and put a baking sheet with parchment. 
2. Combine the coconut flakes and almond flakes on a baking sheet, and bake in the oven for 20 minutes. 3. Allow the cereal to cool before pouring it into a bowl. 
3. Add the raisins and almond milk, mix and enjoy!

13. Salted Caramel Everything Bars 

Serves: 12 

Ingredients: 

• 2 cups almond flour 
• ¼ cup brown sugar 
• ¼ cup butter, melted 
• 1 cup salted pretzel pieces 
• 1 cup pecans, chopped 
• 1 cup dark chocolate chips 
• 1 cup shredded coconut 
• 1 teaspoon coarse salt 
• 1 cup caramel sauce, warmed 

Preparation: 

1. In a bowl combine the almond flour, brown sugar, and melted butter. Mix until crumbly. 
2. In a large freezer bag or other storage container combine the pretzel pieces, pecans, dark chocolate chips, coconut, and salt. Toss to mix. 
3. Add in the flour mixture and toss. 
4. Put in the caramel sauce and stir. Put the container tightly and replace it in the freezer. 
5. Serving Day: Remove the contents from the freezer and thaw in a microwave on the defrost setting 
6. Preheat oven to 325°F/163°C 
7. Add the contents to a lightly oiled 9’x9″ baking dish and pat gently into the bottom. 
8. Place the dish in the oven and bake for 20 minutes until golden brown. 
9. Let cool before cutting into squares.

14. Key Lime Pie 

Serves: 8 

Ingredients: 

• 2 tsp of lime zest 
• 1/2 cup of lime juice 
• 1 3/4 cups of light sweetened condensed milk (1 – 14oz can) 
• 3/4 cup of egg substitute 
• 1/3 cup of butter 
• 1/4 cup of white sugar 
• 1 1/2 cups of graham cracker crumbs (10 to 12 graham crackers) 
• Fresh Limes and whipping topping (optional) for Garnish 

Preparation: 

1. Preheat oven to 350°F.
2. Add the egg substitute and lime juice into a blender. 
3. Zest the lime (it usually takes 2 limes for this), and place the lime zest into the blender. 
4. Add in the condensed milk. 
5. Blend the ingredients until they are smooth. Stop the blender, and set aside. 
6. While the ingredients are blending, grind up the graham crackers or measure out the crumbs. 
7. Melt the butter, and add the butter and crumbs together in a large bowl. 
8. Fold in the sugar, and mix until the crumbs begin to stick together. 
9. Transfer to a 9″ pie plate and push the crumbs down into the bottom and sides. 
10. Place the pie plate into a preheated oven for 10 minutes. 
11. Remove from heat and allow to cool completely. 12. Put the lime mixture into the dough crust. 
12. Place in the oven, and bake for 10 to 12 minutes. 14. Remove from oven, and allow to set for roughly one hour. 
13. 15. Slice the limes and garnish with them. 
14. 16. Serve cold with lime as a garnish.

15. Traditional King Cake 

Serves: 8-10 

Ingredients: 

• 3 ½ cups flour 
• 2 ½ teaspoons yeast 
• 1 cup whole milk 
• ¼ cup white sugar 
• 1 teaspoon salt 
• 2 eggs 
• ½ cup butter, room temperature 
• 1 cup brown sugar 
• 1 teaspoon cinnamon 
• ¼ cup butter, melted 
• 1 cup powdered sugar 
• 1 tablespoon heavy cream 
• 1 teaspoon vanilla 
• Several varieties of colored sugar 

Preparation: 

1. Mix the flour and yeast in a large bowl or the bowl of a stand mixer. Combine until well blended. 
2. Combine the milk, white sugar, and salt in a saucepan in high heat. Cook, stirring constantly, until the sugar is completely browned. 
3. Add the warmed milk to the flour, mixing while making the addition. 
4. Put the eggs, one by one, mixing after each. 
5. Using your hands, add the softened butter, kneading it as you would a dough. 
6. Continue to knead until a firm dough forms, adding more flour or water as needed to adjust the consistency. 
7. Place the dough in a bowl, cover, and refrigerate for approximately 1 hour. 
8. Combine the brown sugar, cinnamon, and melted butter. Mix it well and set aside until ready to make it. 
9. Preheat the oven to 350°F and line a baking sheet with aluminum foil. 
10. Roll the dough out into a large rectangle and spread the cinnamon mixture over the top. 
11. Fold the dough over to completely cover the cinnamon topping. 
12. Cut the dough into three strips and loosely braid them together. Gather the ends of the braid and bring them around so that they are touching each other, creating a circle. Press the ends of the braid together to seal. 
13. Place the cake on the baking sheet and into the oven. Bake for approximately 30 minutes, or until the top is golden brown. 
14. Combine the powdered sugar, heavy cream, and vanilla to make the icing. 
15. Spread the icing over the cake and immediately sprinkle with generous portions of colored sugar. 
16. Let it cool completely before serving.

16. Buttermilk Pie 

Serves: 8 

 Ingredients: 

• 1 refrigerated pie crust dough 
• ½ cup sweet cream butter, melted 
• 1 ½ cups white sugar 
• 2 teaspoons lemon juice 
• 3 eggs, lightly beaten 
• 1 cup buttermilk, divided 
• 3 tablespoons flour 
• ½ teaspoon nutmeg 
• 1 vanilla bean, scraped insides only 

Preparation: 

1. Preheat the oven to 400°F and line a standard size pie dish with the pie crust dough. 
2. In a bowl, combine the melted butter, sugar, and lemon juice. Mix until creamy. 
3. Add the eggs and blend well. 
4. Add half of the buttermilk, and then the flour, nutmeg, and vanilla. Mix well. 
5. Add the remaining half of the buttermilk and mix until smooth. 
6. Pour the batter into the pie crust and bake for 12 minutes, before reducing the heat to 350° and baking for an additional hour, or until the pie is firm and set. 
7. Remove from the oven and allow it to cool completely before serving.