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

4 eggs
1/4 cup honey
1/2 cup canned coconut milk or sour cream
1/2 cup coconut oil
1 tsp. vanilla
3 tbsp. coconut flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
3 pears, cored and sliced (peeled if desired)
2 bananas
4 eggs
coconut oil or pam
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
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
2 1/2 cups cooked quinoa, cooled (about 1 cup uncooked)
4 eggs, beaten
1/3 cup rice milk
1/3 cup honey
1 tsp. vanilla
1 tbsp. honey
In a small bowl, whisk together eggs, rice milk, vanilla, and cinnamon until thoroughly combined.  Whisk in honey.  Add egg mixture to cooled quinoa and stir to combine.  Pour into a greased 8x8 or 11x7 baking dish.  Bake at 350 for 25-30 minutes or until cooked through.
2 1/2 cups cooked quinoa, cooled (about 1 cup uncooked)
4 eggs, beaten
1/3 cup rice milk
1/3 cup honey
1 tsp. vanilla
1 tbsp. honey
6 slices bacon
2 cups flour
1/2 tsp. baking powder
2 tsp. salt
10 medium potatoes, peeled and shredded
Start a large pot of water boiling.  Place bacon in a large skillet over medium high heat.  Remove bacon from the pan, and reserve the grease.  In a medium bowl, stir together the flour, salt, and baking powder.  Stir in potatoes to make a sticky dough.  Squeeze the potato mixture into baseball sized balls, wetting hands between each ball.  Drop carefully into the boiling water.  Simmer for 45-60 minutes.  Remove to a platter with a slotted spoon.  Serve with bacon grease brushed over the top and crumbled bacon.  These may also be sliced and fried the next day for another meal.
6 slices bacon
2 cups flour or flour substitute
1/2 tsp. baking powder
2 tsp. salt
10 medium potatoes, peeled and shredded
2 bananas, mashed
1/3 cup nut butter (peanut, almond, sunflower)
2/3 cup applesauce or pear puree
1 scoop rice protein powder (optional)
2 tsp. vanilla
1 1/2 cups oats
1/4 cup chopped nuts (optional)
1/4 cup carob or chocolate chips
In a large bowl, mix banana and nut butter until well combined.  Stir in applesauce, protein powder, and vanilla; mix well.  Add the oatmeal, nuts, and chocolate chips and stir to combine.  Let dough rest for 10 minutes.  Drop cookie dough by spoonfuls onto a baking stone.  Bake at 350 for 20-30 minutes or until golden brown and done.
2 bananas, mashed
1/3 cup nut butter (peanut, almond, sunflower)
2/3 cup applesauce or pear puree
1 scoop rice protein powder (optional)
2 tsp. vanilla
1 1/2 cups oats
1/4 cup chopped nuts (optional)
1/4 cup carob or chocolate chips
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
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