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

2 tbsp. oil or grease
1 lb. cooked ham, cubed
4 red potatoes, cubed
1 bell pepper, chopped
1 onion, chopped
salt and pepper to taste
Heat oil or grease in a large skillet.  Add ham, potatoes, bell pepper, and onion.  Saute for 2 minutes, then turn heat to medium-low, and cover.  After 10 minutes, check to see if potatoes are fork-tender.  Once potatoes are tender, turn heat back up and saute for 3-5 more minutes.
2 tbsp. oil or grease
1 lb. cooked ham, cubed
4 red potatoes, cubed
1 bell pepper, chopped
1 onion, chopped
salt and pepper to taste
1/2 cup rice milk
1/4 cup oil
2 egg replacers
1 1/2 cups flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
Topping:
1/2 cup brown sugar
1/2 cup walnuts or oats
1 tbsp. flour
1 tsp. cinnamon
1 tsp. margarine
In a mixing bowl, combine rice milk, oil, and egg replacers.  In a separate bowl, combine flour, sugar, baking powder, and salt.  Add dry ingredients to wet ingredients and beat until smooth.  Spoon into 7x11 or 8x8 sprayed baking pan.  Combine the topping ingredients; sprinkle over batter.  Bake at 375 for 25-28 minutes or until a toothpick comes out clean.
1/2 cup rice milk
1/4 cup oil
1 1/2 cups flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
Topping:
1/2 cup brown sugar
1/2 cup walnuts or oats
1 tbsp. flour
1 tsp. cinnamon
1 tsp. margarine
1/2 cup margarine
1 cup sugar
1 egg replacer
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. nutmeg, divided
1/2 tsp. cinnamon
1/4 cup brown sugar
1 cup buttermilk substitute
In a medium bowl, cream margarine and sugar until light and fluffy.  Beat in egg replacer.  In a small bowl, combine flour, baking soda, baking powder, and 1/2 tsp. nutmeg; add to creamed mixture alternately with buttermilk.  Pour into a sprayed 9x9 or 11x7 pan.  Combine the brown sugar, 1/2 tsp. nutmeg, and cinnamon and sprinkle over batter.  Bake at 350 for 30-35 minutes or until toothpick comes out clean.
1/2 cup margarine
1 cup sugar
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. nutmeg, divided
1/2 tsp. cinnamon
1/4 cup brown sugar
1 cup plus 2 tbsp. water
2 tbsp. oil
2 tbsp. sugar
1 tsp. salt
3 cups flour
1 1/2 tsp. yeast
1 tsp. cinnamon
3/4 cup raisins
Place all ingredients into your bread machine in the order listed by the manufacturer and set on dough setting.  Once done, lightly shape on a baking stone.  Place in a cold oven.  Turn oven onto 350 and set timer for 35 minutes.  Enjoy!
1 cup plus 2 tbsp. water
2 tbsp. oil
2 tbsp. sugar
1 tsp. salt
3 cups flour
1 1/2 tsp. yeast
1 tsp. cinnamon
3/4 cup raisins
Dough:
1 cup warm rice milk
1 tbsp. enerG egg replacer mixed with 3 tbsp. water (OR 1 egg and 1 egg yolk)
3 cups bread flour
1/2 tbsp. salt
3 tbsp. margarine
1/4 cup sugar
1 tbsp. yeast
Filling:
1 lb. bulk sausage
1 lb. frozen shredded hash browns
In the order suggested by the manufacturer, place all dough ingredients in the bread machine.  Select dough cycle and press start.  In a large skillet, brown and crumble sausage until cooked through.  Add hash browns and cook until softened.  When dough is ready, place on a floured surface and divide into 12-16 pieces.  Roll each piece out and fill with 1/4 cup filling.  Roll sides and ends together to form a log.  Bake at 375 for 15-18 minutes.
Dough:
1 cup warm rice milk
1 tbsp. enerG egg replacer mixed with 3 tbsp. water (OR 1 egg and 1 egg yolk)
3 cups bread flour
1/2 tbsp. salt
3 tbsp. margarine
1/4 cup sugar
1 tbsp. yeast
Filling:
1 lb. bulk sausage
1 lb. frozen shredded hash browns
1/2 cup sugar, maple syrup, honey, OR agave
1/4 cup margarine, melted
1/8 tsp. nutmeg (optional)
1/2 cup rice milk
1 tsp. baking powder
1 cup flour
Grease 20-24 mini muffin cups.  Mix sweetener, margarine, and nutmeg in a large bowl.  Stir in the rice milk, then mix in the baking powder and flour until just combined.  Fill the muffin cups 3/4 full.  Bake at 375 if using sugar or 350 if using other sweetener until lightly golden, 15-20 minutes.
1/2 cup sugar, maple syrup, honey, OR agave
1/4 cup margarine, melted
1/8 tsp. nutmeg (optional)
1/2 cup rice milk
1 tsp. baking powder
1 cup flour
1 cup warm rice milk
1 1/4 tsp. salt
1 egg replacer
1/4 cup margarine, softened
3 tbsp. sugar
3 1/2 cups flour
2 1/4 tsp. yeast
Topping:
1/2 cup margarine, melted
1 tsp. cinnamon
2 tbsp. sugar
Dump all ingredients (other than topping) in the order listed into a bread maker and select dough cycle.  At the end of the dough cycle, remove dough to a floured surface.
Roll or press until about 3/4" thick.  Slice dough into 1" squares with a pizza cutter.  Mix together cinnamon and sugar in a small bowl.  Dip each piece of dough into
margarine and toss in a bundt pan.  Sprinkle cinnamon sugar between layers.  Cover and let rise until double.  Bake at 400 for 25-30 minutes (cover with foil halfway through)
or until golden brown and a toothpick comes out mostly clean.
1 cup warm rice milk
1 1/4 tsp. salt
1/4 cup margarine, softened
3 tbsp. sugar
3 1/2 cups flour
2 1/4 tsp. yeast
Topping:
1/2 cup margarine, melted
1 tsp. cinnamon
2 tbsp. sugar
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 egg replacer
1/2 cup rice milk
1/2 cup honey
1/4 cup margarine, melted
In a bowl, combine flour, baking powder, and salt.  In another bowl, combine egg replacer, rice milk, honey, and margarine.  Stir wet ingredients into the dry ingredients until just combined.  Fill 12 sprayed muffin cups 2/3 full.  Bake at 400 for 15-20 minutes or until a toothpick comes out clean.
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup rice milk
1/2 cup honey
1/4 cup margarine, melted
1 1/2 cups all-purpose flour
1 tbsp. baking powder
1/4 cup white sugar
1/2 teaspoon salt
1/3 cup shortening
1/2 cup rice milk
1/4 cup applesauce
1/2 cup honey
1/2 teaspoon vanilla extract
Topping:
2 tablespoons butter, melted
1/4 cup brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
In a large bowl, mix together the flour, baking powder, sugar, and salt.  Cut in the shortening with a pastry blender until it resembles coarse crumbs.  In a separate bowl, combine rice milk, applesauce, honey, and vanilla.  Add the wet ingredients to the dry ingredients.  Stir until blended.  Pour batter into a greased 9x9 or 11x7 pan.  Drizzle top with melted margarine.  In a small bowl, combine brown sugar, flour, and cinnamon and sprinkle on top of cake.  Bake at 425 for 15-20 minutes or until a toothpick comes out clean.
1 1/2 cups all-purpose flour
1 tbsp. baking powder
1/4 cup white sugar
1/2 teaspoon salt
1/3 cup shortening
1/2 cup rice milk
1/4 cup applesauce
1/2 cup honey
1/2 teaspoon vanilla extract
Topping:
2 tablespoons butter, melted
1/4 cup brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
7/8 cup rice milk
1 enerG egg yolk
1 tbsp. margarine
1/4 cup sugar
1 tsp. salt
2 1/4 cup bread flour
2 tsp. yeast
Topping:
2 tbsp. margarine, melted
1 tsp. cinnamon
1/2 cup sugar
1/2 cup oats or chopped pecans
Measure all ingredients into bread pan of a bread machine.  Place on the dough setting.  Meanwhile, combine all topping ingredients.  When dough is done, pat dough into a greased 9" round pan.  Sprinkle topping over dough.  Cover and let rise in a warm place for 30 minutes.  Bake at 375 for 20-25 minutes until dough is cooked through.
7/8 cup rice milk
1 enerG egg yolk
1 tbsp. margarine
1/4 cup sugar
1 tsp. salt
2 1/4 cup bread flour
2 tsp. yeast
Topping:
2 tbsp. margarine, melted
1 tsp. cinnamon
1/2 cup sugar
1/2 cup oats or chopped pecans
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