Need an alternative to eggs and bacon?  These recipes offer all kinds of different breakfast options for someone on the go.

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
1 1/4 cups flour
pinch salt
1 1/4 cups rice milk
1 tsp. energ egg replacer
1 tbsp. hot water
1 tbsp. oil
Sift flour and salt together.  Beat in rice milk, egg replacer, and water until batter is smooth.  Heat a little oil in a small frying pan until hot.  Pour in batter and fry until golden brown.  Turn and cook second side.  Serve.
1 1/4 cups flour
pinch salt
1 1/4 cups rice milk
1 tsp. energ egg replacer
1 tbsp. hot water
1 tbsp. oil
1/4 cup margarine
1/4 cup honey
1/3 cup brown sugar
2 cups quick oats
1 cup rice krispies
1/2 tsp. vanilla
2 tbsp. chocolate chips
In a large bowl, stir oats and rice cereal together.  Set aside.  In a small pot, melt margarine, honey, and brown sugar together over medium high heat until it comes to a bubble.  Reduce the heat and cook 2 minutes.  Pour in vanilla and stir.  Pour over dry ingredients and mix well to moisten all ingredients.  Pour onto one side of a sprayed cookie sheet.  Press out to be about 3/4" thickness, pressed onto one side if needed.  Sprinkle with chocolate chips and press down lightly.  Cool for 2 hours.
1/4 cup margarine
1/4 cup honey
1/3 cup brown sugar
2 cups quick oats
1 cup rice krispies
1/2 tsp. vanilla
2 tbsp. chocolate chips
2 medium pears, peeled, coreed, and chopped
1 tsp. lemon juice
Streusel:
1 cup flour
1/2 cup brown sugar
1/2 cup margarine
2 tsp. cinnamon
1/3 cup pecans, chopped (optional)
Cake:
2 cups flour
3/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
2 egg replacers
1/2 cup rice milk
1 1/2 tsp. vanilla
1/2 cup margarine, melted
Toss chopped pears with lemon juice in a bowl; set aside.  In another bowl, combine streusel ingredients, with a fork until crumbly.  In a mixing bowl, combine flour, sugar, baking
powder, and salt; stir to blend.  Whisk together egg replacers, rice milk, vanilla, and margarine.  Add to flour mixture and stir until just moistened.  Spoon half the batter into sprayed
loaf pan; spread out to cover the bottom.  Sprinkle batter with half the pears and half the streusel.  Spoon remaining batter evenly over streusel, spreading carefully to cover.  Sprinkle
with remaining pears and remaining streusel.  Bake at 350 for 70-80 minutes or until a toothpick comes out clean.
2 medium pears, peeled, coreed, and chopped
1 tsp. lemon juice
Streusel:
1 cup flour
1/2 cup brown sugar
1/2 cup margarine
2 tsp. cinnamon
1/3 cup pecans, chopped (optional)
Cake:
2 cups flour
3/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
2 egg replacers
1/2 cup rice milk
1 1/2 tsp. vanilla
1/2 cup margarine, melted
1 1/4 tsp. yeast
1 1/2 cups warm water (110-115 degrees)
2 cups flour
1 1/2 tsp. salt
1/4 cup brown sugar
1/4 cup oil
1/4 cup maple syrup
1/4 cup rice milk
1 tsp. vanilla
3/4 tsp. baking powder
1/2 tsp. baking soda
Dissolve the yeast in the water in a large non-metal bowl.  Let stand for 5 minutes.  Stir in the flour and salt until well-blended.  Cover the bowl and place it at room temperature overnight (or 6-8 hours).  After the mix has risen, combine the brown sugar, oil, maple syrup, rice milk, vanilla, baking powder, and baking soda in a small bowl.  Pour into the raised flour mixture and stir until blended and fairly smooth.  Let stand for 15 minutes.  Preheat a waffle iron while the batter is standing.  Spray with non-stick spray.  Pour the batter into the center of the iron and bake for 5 minutes or until it can easily be removed.
1 1/4 tsp. yeast
1 1/2 cups warm water (110-115 degrees)
2 cups flour
1 1/2 tsp. salt
1/4 cup brown sugar
1/4 cup oil
1/4 cup maple syrup
1/4 cup rice milk
1 tsp. vanilla
3/4 tsp. baking powder
1/2 tsp. baking soda
1 1/2 cups oats
2 bananas, mashed
1 cup applesauce or pear puree
1/2 cup dried cranberries
1 tbsp. agave nectar or honey
Combine all ingredients.  Use an icecream scoop to place balls on a baking stone.  Bake at 350 for 35 minutes.
1 1/2 cups oats
2 bananas, mashed
1 cup applesauce or pear puree
1/2 cup dried cranberries
1 tbsp. agave nectar or honey
2 1/2 cups flour
2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
2 1/4 cups rice milk
1/4 cup oil
3 tbsp. brown sugar
Mix together flour, baking powder, baking soda, and salt in a large bowl.  Mix the rice milk, oil, and brown sugar
in a medium bowl.  Pour the wet ingredients into the dry ingredients and stir until just blended.  Cook on a
sprayed waffle iron for 3-5 minutes.  Makes about 12 waffles.
2 1/2 cups flour
2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
2 1/4 cups rice milk
1/4 cup oil
3 tbsp. brown sugar
2 tbsp. water
1/2 cup fresh or frozen berries
1 tbsp. agave
1-2 tbsp. sugar
Combine water and berries in a medium skillet.  Cook until they are soft enough to squish.  Add sugar and agave.  Squish them up to your liking.  Serve with toast.  (Makes enough for about 4 slices of toast)
2 tbsp. water
1/2 cup fresh or frozen berries
1 tbsp. agave
1-2 tbsp. sugar
double pie crust (homemade or store bought)
1/4 cup jam
1/2 cup powdered sugar
rice milk
sprinkles (if desired)
Cut pie crust into rectangles.  Place 1 tsp. of jam in the center of a rectangle and top with another piece of crust.  Crimp all four edges with the spokes of a fork.  Repeat until all the pie crust is used.  Bake at 425 for 7-8 minutes or until golden.  Meanwhile, make glaze by mixing a small amount of rice milk into powdered sugar until it is the consistency of thick syrup.  Once poptarts are cool, pour glaze over and decorate with sprinkles if desired.
double pie crust (homemade or store bought)
1/4 cup jam
1/2 cup powdered sugar
rice milk
sprinkles (if desired)
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup margarine
1 cup sugar
1 egg replacer
1 tsp. vanilla
1/2 cup rice milk
1 cup blueberries (fresh or frozen)
For Topping:
1 cup brown sugar
2/3 cup flour
1 tsp. cinnamon
1/2 cup margarine
Grease a bundt pan.  In a medium bowl, combine flour, baking powder, and salt.  In a large bowl, beat margarine and sugar until creamy.  Beat in egg replacer and vanilla.  Add dry ingredients to sugar mixture alternately with rice milk.  In a separate medium bowl, combine topping ingredients.  Spread 1/2 the batter into the pan.  Cover with blueberries and half the toping.  Add remaining batter, then remaining topping.  Bake at 350 for 55-60 minutes or until golden brown.
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup margarine
1 cup sugar
1 tsp. vanilla
1/2 cup rice milk
1 cup blueberries (fresh or frozen)
For Topping:
1 cup brown sugar
2/3 cup flour
1 tsp. cinnamon
1/2 cup margarine
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