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    You are in: Home / Cookbooks / Breakfast recipes
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    20 recipes in

    Breakfast recipes

    This cookbook contains everything from muffins, eggs and breakfast beverages.

    Displaying up to 20 pages of results. To see all results, or register.

    Except for the the milk and small amount in the egg, the cake itself has very little fat and using low-fat milk will keep the fat to a minimum, I have stated the egg as optional, I strongly suggest to add it in for a more cake-like texture -- If you are looking for a fancy cake to serve then this is not it however for the ease of this cake it is darn good and makes a great weekend brunch cake, it's like a combination of a cake and cinnamon bun all in one, ridiculously simple to make as it's all mixed by hand and takes like 5 minutes to throw together, try adding in some chopped strawberries, apples or blueberries, raisins or dried cranberries, this recipe is a blank canvas, so go ahead and add in fruit, nuts chocolate chips whatever you wish, and to kick this up a notch drizzle recipe#120835 on top :) --- servings are only estimated

    Recipe #77397

    Here's a quick and healthy breakfast to go idea. Also nice for an afternoon snack. If you wanted to you could also sprinkle some granola on top. I like to use honey wheat bagels but plain is good too.

    Recipe #417043

    I don't know if this is Cracker Barrel's actual hash browns casserole recipe, but it is close. This recipe can feed a large crowd and is good for a brunch.

    Recipe #15242

    This is a recipe that I made up one day inspired by Chile Rellano. Its very simple to make and a great way to spice up scrambled eggs. I usually make this on the weekends for my family.

    Recipe #387934

    This wonderful casserole is the best 'breakfast casserole' I have ever eaten. It could easily be served at any time of day. I first ate it at a Wedding Shower and could hardly wait for the bride's mother to get the recipe for me from the Aunt who lived in another state. I am posting the recipe exactly as I received it...however I would personally increase the salt to 1 teaspoon instead of the 1/4th teaspoon since I remember adding salt when I ate it before.

    Recipe #218376

    A quick & healthy way to start the day. You must love apple! I always add extra walnuts because I love them and sometimes a little milk over the top.

    Recipe #224452

    Enjoy a cup of tea in true Indian-style with this fragrant cardamom tea, delicious at any time of day.

    Recipe #238090

    Cool and refreshing!

    Recipe #58900

    I had a rommate for 6 years who was from England. One day he told me jokingly that he loved this country but "we Americans just don't know how to make a proper cup of Tea" He felt it was his duty to teach me how and he was right! This is the only way I will drink my Tea now. It is really more of a method than a recipe. After careful instruction on how to prepare the proper cup of tea I asked him whether loose tea leaves make a better brew than a tea bag. "Loose tea will always taste better," he said, "but, not so much better as to outweigh the convenience of the bag. What's more important is the type of tea that you choose." "In Britain, the standard supermarket tea bag makes a much stronger and more robust brew than your American tea." He said the closest tea bags he ever found over here that approach the quality of their everyday blends are those marketed as English Breakfast. My friend always made his Tea with lowfat milk and sugar. Explaining "Most English drink tea with a little milk, but never with cream or the high-fat milk that Americans put in their coffee. Low-fat milk is a much better choice. "Make sure you use white sugar. Brown sugar might be OK in coffee, but somehow it never tastes right in tea. As for putting honey in tea, if you tried to do that in Britain, you'd be laughed out of the tea shop." Many thanks to Chris for showing me how to make the perfect cup of tea!

    Recipe #230372

    From: "366 Low Fat Brand Name Recipes", this is a great, spicy and milky coffee drink that is a perfect treat anytime.

    Recipe #65905

    These taste SO good, and are very low in fat and full of fiber. An excellent choice for anyone on Weight Watcher's, or if you're trying to eat healthier.

    Recipe #63045

    Just found this scrumptious recipe on a newsgroup online. Sounds good, and I can't wait to try it!

    Recipe #52098

    Just as good as regular cinnamon rolls, but without the hassle of creating a yeast dough first! Uses a mouthwatering homemade biscuit dough as your cinnamon roll base. There's lots of gooey filling, and a scrumptious vanilla glaze for on top. This is now one of my favorite recipes! I'm going to make it the next time I have friends over. I can't wait to hear what some other Zaar'ers think! I found a recipe similar to this one at allrecipes.com, but I've changed it. Enjoy a delicious treat!

    Recipe #52107

    We were very lucky to have once had a home with a cherry tree that produced an abundance of fresh baking cherries. I used to make these muffins a lot when I had fresh cherries on hand, and I kept bags of them in the freezer pre-measured for this recipe. These are not sweet eating cherries - these are baking cherries. The original recipe came from a flyer from the Cherry Marketing Institute.

    Recipe #28891

    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

    10 Reviews |  By Kree

    I didn't see anything at all like this on Zaar, so I had to share. These low-fat treats from About.com look like they're sure to please! They say fresh Bing cherries work best, but frozen can be used, too. Use soymilk soured with 1 tsp lemon juice or vinegar to make this dairy-free.

    Recipe #174328

    5 Reviews |  By Katzen

    Who says you can't have it all? With the highest level of omega-3 fats compared to any other nut, walnuts are another superfood that makes this classic combination a smart start to your day. From Quinoa 365.

    Recipe #426338

    These are some super yummy scones! My husband adores these and I almost regret getting him hooked because they are so tempting to me as well! Work quickly with the dough and try not to over work it so your scones stay light. This recipe comes from The Vegan Lunchbox. (You can also add chopped almonds to the mix if you have some on hand - yum!!)

    Recipe #429441

    3 Reviews |  By Katzen

    This wholesome, hot breakfast cereal has the perfect combination of flavour and nutrients. You can substitute old-fashioned rolled oats for the quick cooking oats; just add them to the mixture after seven minutes of cooking time. From Quinoa 365.

    Recipe #426336


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