Easy Breakfast Recipes: Breakfast is to me (and to many) the most important meal of the day. No matter how late I wake up, I must have breakfast or brunch at least. But its not just heaping your stomach with anything that looks edible; it has to be delicious and nutritious too.
As a bachelor, I don’t have the luxury of a wife who’d make my meals (bae comes once in a while to fix me something). But having easy breakfast recipes handy is a must have for every single guy, or girl. And the best part here is all of these easy breakfast recipes can go with tasty smoothies
Read Also: Breakfast Smoothies To Kick-Start Your Day
So below are some really simple to make meals and snacks, most of which are fit for the yuletide.
EASY BREAKFAST RECIPES FOR A QUICK FIX
JOLLY OLE ST. NICK HAM
1(5 pound) fully-cooked, bone-in ham
1/2 cup apricot preserves
1 tablespoon Dijon mustard
1/2 cup packed light brown sugar
1 cup of water
1 cup of orange juice
Preheat oven to 325 degrees. Blend together apricot preserves and Dijon mustard in a mixing bowl.
Score the ham with shallow crisscross cuts.
Spread preserves mixture over the whole ham.
Gently pat brown sugar over the top of the preserve mixture.
Mix water and orange juice together in a bowl. In a large roasting pan pour orange juice and water in the bottom.
Place the ham on a roasting rack in roasting pan.
Bake approximately 1 1/2 hours or until ham is heated thoroughly.
You may need to add a 1/2 to 1 cup of the orange juice/water to the pan as your ham cooks and the liquid evaporates.
This is one of those easy breakfast recipes you enjoy with the whole family.
“I WANT MY OWN” PIZZA
When kids are at that difficult stage where everything is “mine”, you can make their little hearts pitter-patter by serving individual pizzas and letting them choose their own toppings. This thin crust easy breakfast recipes makes their day.
1 cup of warm water
½ package of active dry yeast (about 1 & 1/8 teaspoon)
1 and ½ teaspoon of granulated sugar
½ teaspoon of salt
3 Tablespoons of extra virgin olive oil
3 cups of bread flour
Blended Pizza Cheese (Mozzarella and Provolone)
This dough does not have to rise. In a large bowl, combine the warm water with the yeast, sugar, oil, and salt. Mix until the yeast dissolves.
Using a wooden spoon, mix in the flour, ½ cup at a time. Once it’s all mixed together, knead it on a floured counter until it feels elastic.
Divide into 4 parts, roll each into a ball and let it rest for 10 minutes.
Assemble the toppings. You can use a jar of prepared pizza sauce or make a simple sauce yourself by combining a 15 ounce can of tomato sauce with 1 and ½ Tablespoons of extra virgin olive oil and 1 Tablespoon of Italian seasoning.
Preheat the oven to 425 degrees. A pizza stone will deliver a crispy crust, whether thick or thin.
Otherwise, a baking sheet will do. Shape each individual dough ball into a round crust about 1/8 of an inch thick.
Add the sauce and a few toppings (not too many) and sprinkle on pizza cheese.
Bake at 425 degrees for 11 to 17 minutes turning once or twice after 10 minutes if needed.
1 ½ lb. ground beef
1 jar pizza sauce
2 tubes refrigerator biscuits
1 ½ cups shredded mozzarella cheese
1 cup shredded cheddar cheese
Brown the beef in a skillet and drain.
Mix pizza sauce hamburger and simmer until heated through.
Quarter the biscuits and place in a 13-in x 9-in x 2-in greased baking dish. Top with beef mixture.
Bake uncovered at 400 degrees F for 20 minutes.
Sprinkle with cheeses and bake 5-10 more minutes.
This is one of the simplest easy breakfast recipes to make.
COZY LOG CABIN CHEESECAKE
2 (8 oz. pks) fat-free cream cheese
1 (4 oz. pk) sugar-free vanilla pudding mix
2/3 C. non-fat, dry, milk powder
1 C. sugar-free maple syrup
1 C. lite whipped topping
1 (6 oz.) graham cracker pie crust
1 tsp. coconut extract
2 T flaked coconut
2 T chopped pecans
To make these easy breakfast recipes, bring cream cheese and whipped topping to room temperature. In a large bowl, add pudding mix, milk powder, maple syrup. Mix well.
Add and blend 1/4 cup whipped topping. Spread evenly over pie crust and refrigerate.
In a small bowl, combine remaining whipped topping and coconut extract. Mix well and spread on top of cream cheese filling.
Sprinkle top with coconut flakes and pecans. Refrigerate overnight or at least 3 hours.
1 package of sausage
2 cups of shredded cheddar cheese
9 eggs, beaten
2 cans of refrigerated crescent rolls
Preheat the oven to 350 degrees. Crumble and brown the entire package of sausage and pour off any fat.
Coat a 9” x 13” baking dish with a non-stick spray and line it with one package of the crescent rolls.
Put the cooked sausage on top of the rolls and top with the cheese. Pour in the eggs and top with the second package of crescent rolls.
Bake 35 minutes or until the top is golden brown. Serve warm with a buttery maple syrup.
This is just another one of those easy breakfast recipes you can make even without culinary skills.
20 MINUTE TUNA CASSEROLE
8 ounces of rotini pasta
2 cans of cream of mushroom soup
12 ounces of white albacore tuna in water
3 cups of shredded white cheddar cheese
1 cup of breadcrumbs
Preheat the oven to 325 degrees.
Prepare pasta according to the box directions. While it’s boiling, mix together the soup, tuna, and 2 cups of cheese.
Drain pasta and pour into a 9″ x 13″ baking dish.
Add the tuna mixture and blend with the pasta. Cover with the rest of the cheese and top with the breadcrumbs. Slide into the oven and bake for 20 minutes. Serve with buttery crackers.
4 ripe bananas
1 cup of sugar
¾ cup of applesauce
2 cups of bread flour
½ teaspoon of salt
1 teaspoon of vanilla
Preheat the oven to 350 degrees and grease a 9” x 5” loaf pan.
In a large bowl, slice the bananas and use an electric mixer to mash. Add the sugar and blend. Let mixture stand for 15 minutes.
Add applesauce and eggs and mix well. Blend in the remaining ingredients.
Pour into the greased loaf pan and bake for 55 minutes.
Remove from the oven and let stand again for 10 to 15 minutes. Transfer to a wire rack to cool completely.
YULETIDE BREAKFAST IN A PACKAGE
1 pound bulk pork sausage, cooked and crumbled
1 cup shredded Swiss cheese
1 cup shredded Cheddar cheese
2 (9 inches) unbaked pastry shells
6 eggs, lightly beaten
1 cup milk
1/2 cup chopped onion
1/3 cup chopped sweet red pepper
1/3 cup chopped green pepper
Preheat oven to 350 degrees.
Place cooked crumbled sausage in a large mixing bowl. Fold in both pieces of cheese. Place one pie shell in a pie plate. Place half the sausage mixture in the pie shell.
Place the other pie shell in a pie plate. Pour rest of the sausage mixture into the shell. Whisk eggs, milk, onion and both peppers in a separate bowl, making sure eggs are blended in well.
Pour half the egg mixture over the first pie shell and mixture.
Pour the rest of the egg mixture over the other pie shell. Bake one hour or until knife inserted in the middle comes out clean.
Let stand 10 minutes before cutting and serving.
CANDY CANE MARBLE
1 pound dark chocolate
1 pound white chocolate
30 small peppermint candy canes
Put dark chocolate in a microwave bowl and heat on high setting in microwave 2 to 3 minutes or until chocolate is melted and smooth.
Stir chocolate about every 30 seconds to make sure lumps are melting. Put white chocolate in microwave bowl and heat like dark chocolate.
Put candy canes in a large freezer bag. Using a rolling pin break the candy canes into different size pieces. Place half the crushed candy canes in a strainer and shake small crumbs into dark chocolate.
Place the remaining crushed candy into a strainer and shake crumbs into white chocolate.
Line a 9X9X9 baking pan with heavy aluminum foil. Spread dark chocolate out into the bottom of the pan. Spread white chocolate over the dark chocolate in pan.
Sprinkle the rest of the crushed candy canes over the top. Cover and refrigerate for about 2 hours.
When hardened, break up pieces of candy by dropping straight down on the counter.
CHOCOLATE RASPBERRY ORNAMENTS
1 cup semisweet chocolate chips
1 (8 ounces) package cream cheese, softened
15 vanilla wafers with creme, crushed
1/3 cup seedless raspberry jam
Finely chopped toasted almonds
Melt chocolate chips until completely melted and smooth. Allow cooling slightly.
Place cream cheese in a large mixing bowl. Pour melted chocolate over cream cheese and mix together until very smooth.
Fold in vanilla wafer crumbs being sure to cover all the crumbs with the chocolate mixture. Refrigerate 3 to 4 hours or until chocolate is firm.
Once in firm shape the chocolate mixture into balls. Roll half the candy balls in the toasted almonds and the other half in the toasted coconut.
Store in the refrigerator to keep them from becoming too soft.
CHERRIES IN THE SNOW
1 can cherry pie filling
1 small jar of green Marcino cherries
1 small package chopped pecans
1/2 bag of miniature marshmallows
1 container of whip topping, thawed
Place cherry pie filling in a mixing bowl. Mix in green Marcino cherries.
Add pecans and marshmallows. Fold in whip topping being sure to mix well so all ingredients are incorporated together.
Cover and refrigerate until ready to serve.
PUT A BOW ON IT CORN BAKE
1 box corn muffin mix
1 cup milk
1/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
1 (15.25 ounce) can whole kernel corn, drained
1 (14.75 ounce) can cream-style corn
Preheat oven to 350 degrees.
Pour muffin mix into a large mixing bowl. Add eggs and milk. Blend until muffin mix is just moistened.
Add butter, salt, and pepper and mix well. Fold in both cans of corn.
Grease a 2-quart casserole dish. Pour corn mixture into casserole.
Bake uncovered for 45 minutes or until knife comes out clean when inserted in the center of casserole.
HAVE SOME “DEVILLED EGGS”
12 hard-cooked eggs
1/3 cup mayonnaise
4 bacon strips, cooked and crumbled
2 tablespoons finely shredded Cheddar cheese
2 tablespoons honey mustard
1/4 teaspoon pepper
Hard boil, shell and rinse your eggs. Slice eggs in half.
Carefully remove the yolks and place in a large mixing bowl. Place egg whites on a platter.
Cook 4 bacon strips to very crisp. Drain, allow to cool and crumble.
Mash egg yolks with a fork. Blend in mayonnaise, crumbled bacon, cheese, honey mustard and pepper.
Place a spoon full of yolk mixture into each egg white. Cover and refrigerate until ready to serve. Sprinkle paprika on top of eggs before serving
SANTA’S ELVES POTATO DELIGHT
8 red potatoes, sliced
2 large sweet onions, sliced
1/2 cup butter, sliced
1 cup shredded cheddar cheese
1/4 teaspoon garlic salt
Salt and pepper to taste
In a large bowl mix sliced potatoes, sliced onions, butter and garlic salt together.
Add salt and pepper to taste. Grease a large casserole dish. Place potato mixture in casserole.
Cover with aluminium foil. Bake in preheated 350-degree oven for 40 minutes stirring occasionally. Remove from oven and remove aluminium foil.
Sprinkle with cheese.
Return to oven uncovered and continue baking until cheese has melted and potatoes are fork tender, approximately 10 minutes.
1/2 cup butter, softened
1 cup white sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3/4 cup pumpkin puree
6 ounces semi-sweet chocolate chips
1 cup chopped pecans, divided
1/4 cup confectioners’ sugar
2 tablespoons heavy cream
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
Cream butter and sugar until fluffy. Add one egg at a time mix well after each addition.
In a separate bowl blend together flour, baking soda, salt, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg and the ginger.
Slowly stir 1/3 of the flour mixture into the sugar mixture. Then stir 1/3 of the pumpkin into the sugar mixture. Next stir in 1/3 of the flour and then the rest of the pumpkin.
Finally, stir in the last of the flour mixture. Gently fold in chocolate chips and 3/4 cup of pecans.
Grease and flour a 9×5 inch loaf pan. Preheat the oven to 350 degrees. Pour mixture into loaf pan and sprinkle with remaining pecans.
Bake for one hour until a knife inserted in the middle of the loaf comes out clean. Cool completely.
For the icing stir together the confectioners’ sugar and heavy cream. Add cinnamon and nutmeg and stir until smooth. Drizzle icing over bread loaf when completely cooled.
I’m guessing a lot of smiles will adorn faces of those who taste of these wonderful easy breakfast recipes listed here.
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