6 eggs

1/2 cup coconut oil

2 tbsp. honey

1/2 tsp. salt

3/4 cup coconut flour

1/4 cup oats

1 egg

1 tsp. honey

1/4 cup blueberries

2 tbsp. rice milk

dash cinnamon

8 eggs

2 cups mashed potatoes

choice of toppings:  cooked sausage, cooked bacon, pepperoni, bell pepper, green onions, cheese, olives, salsa, etc.

1 lb. bulk sausage

8 oz. mushrooms

8 eggs

2 cups leftover mashed potatoes

1/2 cup rice milk

salt and pepper

1/2 lb. bacon or bulk sausage

1/4 cup onions, chopped

1 cup leftover mashed potatoes

1/2 cup basil artichoke pesto

4 eggs

salt and pepper

Cook bacon or sausage in an 8" oven-safe skillet.  Remove meat from pan.  Saute

onions until soft and set aside.  In a bowl, whisk together mashed potatoes, eggs,

pesto, salt, pepper, and onion.  Spread mixture in skillet and top with bacon or

sausage.  Bake at 350 for 30-40 minutes or until brown on top and cooked in the

middle.  If desired, add some shredded cheese in the last 5 minutes.

1/2 lb. bacon or bulk sausage

1/4 cup onions, chopped

1 cup leftover mashed potatoes

1/2 cup basil artichoke pesto

4 eggs

salt and pepper

2/3 cup sunbutter (or almond butter, peanut butter)

2/3 cup coconut oil

1/2 cup honey

2 cups oats

2 cups add-ins (nuts, raisins, chocolate chips, coconut, seeds, etc.)

Mix sunbutter, coconut oil, and honey together in a small pot and warm until everything is melted.  Stir together.  Add oats.  Add the rest and stir until well-combined (don't add chocolate chips if using until mixture has cooled).  Press into a 9x13 pan and refrigerate until firm.  Cut into bars and store in the fridge.

2/3 cup sunbutter (or almond butter, peanut butter)

2/3 cup coconut oil

1/2 cup honey

2 cups oats

2 cups add-ins (nuts, raisins, chocolate chips, coconut, seeds, etc.)

3 cups oats

2 tsp. baking powder

1 tsp. salt

1 tsp. cinnamon

3 eggs

1/2 cup honey

1 cup rice milk

1/2 cup coconut oil, melted

In a large bowl, combine the oats, baking powder, salt, and cinnamon.  In another bowl, whisk together the eggs, honey, rice milk, and coconut oil.  Stir wet ingredients into dry ingredients until blended.  Spoon into a greased 11x7 or 9x9 pan.  Bake at 350 for 45-55 minutes or until set.

3 cups oats

2 tsp. baking powder

1 tsp. salt

1 tsp. cinnamon

3 eggs

1/2 cup honey

1 cup rice milk

1/2 cup coconut oil, melted

3 eggs

3/4 cup rice milk

3/4 cup flour or flour substitute

1/4 cup margarine or coconut oil

maple syrup

Place a 10" oven-safe skillet into the oven and heat it to 425.  After about 5 minutes, add margarine and return skillet to the oven.  Meanwhile, beat eggs at high speed with an electric mixer.  Slowly add the rice milk and flour.  Remove skillet, quickly pour in batter, and return skillet to oven.  Bake for 20 minutes.  Serve with maple syrup.

3 eggs

3/4 cup rice milk

3/4 cup flour or flour substitute

1/4 cup margarine or coconut oil

maple syrup

1 1/2 cups garbanzo or garfava flour

1 tbsp. baking soda

2 tsp. cinnamon or pumpkin pie spice (optional)

1/4 tsp. salt

2 cups sweet potato puree

1/2 cup + 2 tbsp. maple syrup or honey

1/4 cup coconut oil

Stir together flour, baking soda, spice if using, and salt in a small bowl.  In a large bowl, thoroughly combine sweet potato puree, maple syrup, and coconut oil.  Add dry ingredients to wet ingredients and stir until combined.  Pour into 12-15 greased muffin cups or paper lined cups.  Bake at 325 for 30-35 minutes or until a toothpick comes out clean.

1 1/2 cups garbanzo or garfava flour

1 tbsp. baking soda

2 tsp. cinnamon or pumpkin pie spice (optional)

1/4 tsp. salt

2 cups sweet potato puree

1/2 cup + 2 tbsp. maple syrup or honey

1/4 cup coconut oil

1/2 cup margarine, melted

2/3 cup brown sugar

2 egg replacers

3 cups oats

2 tsp. baking powder

1 tsp. salt

1 1/2 cups rice milk

Mix together margarine, brown sugar, and egg replacers.  Add oats, baking powder, salt, and rice milk.  Pour into sprayed 9x13 baking dish and bake at 350 for 30 minutes.

1/2 cup margarine, melted

2/3 cup brown sugar

2 egg replacers

3 cups oats

2 tsp. baking powder

1 tsp. salt

1 1/2 cups rice milk