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    You are in: Home / Cookbooks / *2. OAMC -Breakfast (to try)
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    67 recipes in

    *2. OAMC -Breakfast (to try)

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    Another recipe using the Cut-N-Seal.

    Recipe #219825

    A great grab'n'go breakfast muffin recipe born from the happy accident of getting maple syrup on your bacon after piling your brunch plate a little too full! (And yes, I'm speaking from experience!!) I often add more bacon than the recipe calls for and you can use whatever pancake syrup you like or have on hand.

    Recipe #175843

    These are a savoury version of an English favourite. They are wonderful served slightly warm, split in half and spread with butter.

    Recipe #136781

    This is an adaptation of Resa66's Everything Breakfast Bar. My version does not use Splenda. Could easily be frozen in individual servings for a quick breakfast or anytime snack.

    Recipe #136075

    1 Reviews |  By ClareVH

    This recipe comes from O.J. Sarah's Restaurant in Santa Fe, New Mexico via the L.A. Times Culinary SOS column. I have had this recipe clipping for over 10 years, and made this recipe many times. The dried blueberries are my addition. This recipe makes a lot, but freezes well. I portion it out in ziplock bags for freezing.

    Recipe #135514

    These are so great as pancakes, but even better as sandwiches! (Can be frozen for OAMC, also.)

    Recipe #134085

    This recipe is different than empanadas I have seen here. This can also be made ahead of time and reheated later. *OAMC*

    Recipe #130244

    Delicious Scones from the prestigious Culinary Institute of America. Scones aren’t just for tea anymore. Like the humble all-American biscuit, they offer a satisfying addition to almost any meal. These light, flaky crumb and tender texture scones complement any dish. Scones have gone from the classic teatime essential to a trendy and sophisticated anytime snack. These are hands down the most tender and delicious scones I have ever eaten. (The scone dough must be frozen for up to 12 hours before use). For tender, flaky scones refer to these guidelines: 1. Do not over mix. If you work the dough too much, your scones will be tough and chewy. 2. Roll or pat the dough so that it is at least one-half inch thick. Thicker dough results in a better shape and lighter texture. 3. Watch the clock when baking. Like most baked goods, scones continue to bake as they cool.

    Recipe #129197

    Delicious Scones from the prestigious Culinary Institute of America. Scones aren’t just for tea anymore. Like the humble all-American biscuit, they offer a satisfying addition to almost any meal. These light, flaky crumb and tender texture scones complement any dish. Scones have gone from the classic teatime essential to a trendy and sophisticated anytime snack. These are hands down the most tender and delicious scones I have ever eaten. (The scone dough must be frozen for up to 12 hours before use). For tender, flaky scones refer to these guidelines: 1. Do not over mix. If you work the dough too much, your scones will be tough and chewy. 2. Roll or pat the dough so that it is at least one-half inch thick. Thicker dough results in a better shape and lighter texture. 3. Watch the clock when baking. Like most baked goods, scones continue to bake as they cool.

    Recipe #129195

    From the American Diabetes Association. Wonderful and healthy to-go breakfast for kids and adults! Freeze well in individual portions.

    Recipe #128810

    Appropriate for Diabetics. Uses a food processor, great way to hide the nutrious stuff from the kids! Can be made up to 4 hours ahead before baking.

    Recipe #128808

    I got this basic recipe from another site but changed it a little for my family. The original recipe called for orange juice as the liquid instead of milk. I also added the vanilla as we think it gives it a nice flavor.

    Recipe #125399

    8 Reviews |  By Tish

    My husband loves this for breakfast in the morning, heated up in the microwave from the freezer. They are wonderful right out of the oven too!

    Recipe #123629

    From Southern Living 1981 comes this recipe for sweet rum-flavored buns laced with raisins and cinnamon and topped with a sugary glaze. This yields 2 dozen buns and they freeze beautifully, but the recipe is easily halved.

    Recipe #122591

    Adapted from "Mega Cooking" by Jill Bond.

    Recipe #122197

    Keep these in the freezer for those busy morning!

    Recipe #121456

    I started experimenting with breakfast ideas for my husband who is too busy at work to sit down for long to eat. The seasonings, cheese, meat and bread I have listed are just suggestions (my husband's preference). Add veggies if you like! The possibilities are endless! If you want to cut down on the meat and save some money, replace part of the sausage with textured vegetable protein. It will take on the flavor of the sausage and make it a little lower in fat. Just follow the directions on the TVP package to prepare. TVP is usually in the health food section at the store.

    Recipe #120416

    54 Reviews |  By Mercy

    From Mr. Food...cooking time is really the freezing time.

    Recipe #119562

    5 Reviews |  By Kaarin

    My cereal of choice! This recipe makes a bunch, but you can store it airtight up to 6 months.

    Recipe #119542

    This bread freezes delightfully, if you slice it and wrap pieces it's fantastic to grab in the morning going out of the door. To have at night as a snack, or to pull out for tea with friends :). I hate nuts.. but you could add 1 1/2 cups walnuts or pecans if desired. EDIT:When I wrote this I failed to see how I'd missed the "simple" steps. I have a kitchenaid stand mixer with one of those pour in spouts. I drop my wet stuff in the bowl, put on the spout, put the arm down and put it on mix. I just drop in the dry as it mixes. I think it really takes me like 10 minutes max, to actually make this, and that's with the putting stuff in the bowl and adding the attachment. One poster said she'd had problems with a "baking powder taste", just try cutting it back. Cut your recipe in half and try 1 loaf, if you still have the problem, cut the powder back by 1/8th of a tsp.

    Recipe #119372

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