10 Quick and Easy Breakfast Recipes for Busy Mornings

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Bisquick Pumpkin Pancakes

These pumpkin pancakes are a cinch to prepare, because they start with a baking mix, such as Bisquick. If you want really fluffly pancakes, substitute 1/4 of seltzer water for 1/4 cup of the milk.
Prep Time: 15 minutes

Cook Time: 5 minutes

Ingredients:

• 2 cups baking mix, such as Bisquick
• 2 large eggs
• 1-1/4 cups milk
• 1/2 cup pumpkin puree
• 2 Tbsp. sugar
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg

Preparation:

1. Preheat a griddle to 375 degrees F, or heat a large frying pan over medium-high heat.
2. Whisk together all ingredients until well-combined, but do not overmix.
3. Let rest for 10 minutes.
4. Turn griddle down to 350 degrees.
5. Ladle quarter-cupfuls of the batter onto the griddle. Cook until the edges of the pancakes start to set and bubbles start to form on the surface of the pancakes.
6. Flip. Cook another 1-3 minutes until pancakes are golden brown on the other side.

Serve immediately with ****er and syrup.

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Oatmeal Recipe

Oatmeal is one of the healthiest, most satisfying breakfasts around. And this oatmeal recipe is one of my favorite ways to enjoy oatmeal. I think the bananas and cranberries add a lot of sweetness to this oatmeal, so I don't add too much brown sugar. But if you prefer a sweeter taste, feel free to add more sugar.
Prep Time: 10 minutes

Cook Time: 5 minutes

Ingredients:

• 3-1/2 cups low-fat milk
• 1/8 tsp. kosher salt
• 2 cups rolled oats (quick cooking or regular)
• 1 medium banana, sliced
• 1/2 cup chopped walnuts
• 1/4 cup sweetened dried cranberries
• 1/4 cup firmly-packed light brown sugar (or more to taste)

Preparation:

1. Bring milk and salt to boil in a medium saucepan over medium heat.
2. Add oats. Cook, stirring, over medium heat until most of the milk is absorbed. This will take about 5 minutes for regular oatmeal, about 1 minute for quick-cooking oatmeal.
3. Spoon into 3-4 serving bowls. Top with sliced bananas, walnuts, cranberries and brown sugar. Serve immediately.

Makes 3-4 servings.

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Breakfast Cookies Recipe

These breakfast cookies make a nice change from the ordinary eggs or cereal.Although these breakfast cookies aren't as nutritious as say, a bowl of oatmeal, they do provide a nice source of fiber, protein and iron. I've tried to balance kids' taste for sweet with moms' interest in giving them a healthy start with this breakfast cookies recipe. If you want to up the nutrition ante on these breakfast cookies, replace the mini chocolate chips with raisins, decrease the sugar to 2/3 of a cup, and use 3/4 cup all-purpose flour and 3/4 cup whole wheat flour.

Prep Time: 10 minutes

Cook Time: 18 minutes

Ingredients:

• 1 large ripe banana (the riper, the better)
• 3/4 cup granulated sugar
• 3/4 cup peanut ****er
• 1/4 cup water
• 2 egg whites
• 1 cup all-purpose flour
• 1/2 cup whole wheat pastry flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 cups quick-cooking rolled oats
• 1/2 cup chopped walnuts
• 1/4 cup miniature chocolate chips

Preparation:

1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, mash banana. With an electric mixer, beat in sugar, peanut ****er, water and egg whites until smooth.
3. Add flours, baking soda and salt.
4. Stir in remaining ingredients. Drop by the quarter-cupful onto a cookie sheet lined with a silicone baking mat (Compare Prices) or a heavy, ungreased cookie sheet.
5. Bake 14-18 minutes until golden brown on top and set.

Makes 10 cookies. Per serving: 495 calories, 26 g fat (5 g saturated fat), 0 mg cholesterol, 56 g carbohydrate, 6 g fiber, 23 g sugars, 15 g protein, 0% vitamin A, 2% vitamin C, 4% calcium, 15% iron

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Zucchini Bread

Zucchini bread (click here for larger image) is the perfect quick bread, in my opinion. Moist, tender and sweet, but not cloying, this zucchini bread recipe is loaded with flavor. A hint of orange juice concentrate is the secret ingredient that gives this zucchini bread recipe extra zip!
Prep Time: 20 minutes

Cook Time: 50 minutes

Ingredients:

• 3 large eggs
• 1/2 cup vegetable oil
• 1/2 cup plain yogurt
• 1-3/4 cups granulated sugar
• 1/2 cup orange juice concentrate
• 1 Tbsp. vanilla extract
• 2 cups shredded zucchini
• 3 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. kosher salt
• 2 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1 cup chopped walnuts (optional)

Preparation:

1. Preheat oven to 325 degrees F. Grease 2 loaf pans.
2. Beat eggs, oil, yogurt, sugar and orange juice concentrate in a large mixing bowl. Stir in vanilla and shredded zucchini.
3. In a small bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
4. Stir into the wet ingredients, just until incorporated. Do not overmix. Stir in walnuts, if using.
5. Divide batter equally among the two prepared pans.
6. Bake 40 minutes. Insert a knife in the center. If it comes out clean, the zucchini bread is done. If not, bake an additional 10-20 minutes until done.

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Using the Crockpot to make breakfast is one of the smartest, easiest ways to enjoy a hot breakfast.

And this Crockpot breakfast casserole is fancy enough to serve to company for a special occasion breakfast or brunch.
Just put everything in the Crockpot at night, and wake up to this delicious Crockpot breakfast casserole in the morning.

Prep Time: 10 minutes

Cook Time: 10 hours

Ingredients:

• 32 oz. frozen hash browns with onions and peppers
• 1 small red pepper, diced
• 1/2 lb. regular bacon or vegetarian bacon (optional)
• 2 cups shredded cheddar cheese
• 12 eggs
• 1 cup milk
• 1 tsp. kosher salt
• 1 tsp. freshly-ground black pepper
• 6-8 drops hot sauce
• 1 tsp. dry mustard

Preparation:

1. Spray the slow cooker stoneware with cooking spray.
2. Place hash browns in the bottom of the slow cooker. Top with diced red pepper.
3. If using, cook bacon until crisp. Crumble on top of the diced red pepper.
4. Top with cheddar cheese.
5. Whisk together remaining ingredients. Pour evenly over the mixture in the Crockpot.
6. Cook on low 10-12 hours.