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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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    These waffles are healthy with a good combination of whole wheat flour, oatmeal and flax seed. Give 'em a try for a tasty treat. This recipe makes enough waffles for 6 hungry people. These also freeze well.

    Recipe #218204

    Another recipe using the Cut-N-Seal.

    Recipe #219825

    We had a brunch to plan, and my husband had the odd idea of making a calzone but with breakfast items inside of it. It turned out to be delicious, and we have made it several times since. Its easy to make, and you can add just about any ingredients you want.

    Recipe #184707

    This is a great vegetarian pancake, easy to make and is delicious. This recipe was passed to my Mother over 100 years ago and has been a favorite of the families.

    Recipe #16702

    From the "Bread Bible" by Beth Hensperger. I make and freeze these for those mornings when toast or cereal just won't do! Yummy! I love to add plumped up raisins, nuts or cranberries and spices to the mix, or even replacing 1/3 the flour with whole-wheat or spelt flour.

    Recipe #126201

    After trying Pamela's frozen breakfast bagels and tweaking that recipe to my family's taste, I decided to give the idea of pre-cooked and frozen eggs a try on a recent camping trip. The result, I decided, was post-worthy. For those of you familiar with camp irons or pie irons, if you've tried doing bacon and eggs sandwiched between two slices of bread, the result may have been rather messy, since the bread is usually toasted to perfection long before the egg is cooked. This recipe will fix that.

    Recipe #181226

    3 Reviews |  By BecR

    This bread is delicious served at room temperature with cream cheese. Recipe makes two loaves and freezes well, so you can eat one and save one for later. Note: You can sub a 16 ounce bag of frozen unsweetened strawberries, thawed, for the fresh strawberries.

    Recipe #167785

    A B & B recipe adapted from the internet. An excellent choice for breakfast that can be made ahead.

    Recipe #153183

    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

    This is so good. You can make it ahead of time and then pop it in the oven on Christmas morning. My kids love it year round. It is always a big hit at any breakfast or brunch.

    Recipe #102886

    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

    Another good on the go breakfast, or enjoy with tea. Note: These are very good adding a tablespoon of orange zest along with cranberries.

    Recipe #58403

    This comes from one of my favorite OAMC cookbooks. Enjoy!

    Recipe #133467

    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

    From George Foreman's recipes, but adapted to my family's taste. Mixed, grilled and then frozen they are ready to microwave and eat in one minute.

    Recipe #133070

    These was easy to prepare and I made 4 batches and frozen some last fall. We just finished the last of it, it freezes very well, just defrost in the refrigerator. Freeze in 1 c. containers. Stir very well before using. Its nice on all breads and if you thin 2 tbsps. with a little water its a nice basting sauce for ham or chicken.

    Recipe #118465

    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

    6 Reviews |  By LAURIE

    I make these when I have extra time, pop them in the freezer and the kids have something to grab, pop in the microwave and out to the bus on those hectic mornings!

    Recipe #65854

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