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

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
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 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
1 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/3 cup margarine, melted
1/2 cup sugar
1 egg replacer
1/2 cup rice milk
Topping:
1/4 cup sugar
1/4 cup margarine, melted
1 tsp. cinnamon
Combine dry ingredients.  Add wet ingredients and stir until combined, but still a little lumpy.  Pour into 12 sprayed muffin tins.  Bake at 350 for 20-25 minutes or until a toothpick comes out clean.  For the topping, mix cinnamon and sugar in a small bowl.  Melt margarine in another small bowl.  Dip the tops of the warm muffins into the margarine, then in the sugar.  Place on a rack to cool.
1 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/3 cup margarine, melted
1/2 cup sugar
1/2 cup rice milk
Topping:
1/4 cup sugar
1/4 cup margarine, melted
1 tsp. cinnamon
taco size tortillas
margarine
raisins
walnuts, chopped
bananas, sliced
cinnamon sugar
agave nectar
Spread a small tortilla with a thin layer of margarine.  Add your choice of toppings such as raisns, walnuts, bananas, and cinnamon sugar.
Wrap up and grill on a skillet on the stove with a small amount of margarine.  Serve drizzled with agave nectar.
taco size tortillas
margarine
raisins
walnuts, chopped
bananas, sliced
cinnamon sugar
agave nectar
1 lb. bulk sausage
3 tbsp. oil
4 cups shredded hash browns
1/4 cup onion, chopped
1/2 cup bell pepper, chopped
1 jalapeno pepper, seeded and chopped
1/4 tsp. salt
1/4 tsp. pepper
1 cup shredded cheese (optional)
In a large skillet, brown and crumble sausage.  Remove from pan.  Add hashbrowns, onions, peppers, salt, and pepper.  Cook for about 10 minutes until hashbrowns are lightly browned and tender.  Return sausage to skillet and sprinkle with cheese if using.  Cover for 2 minutes until cheese is melted.
1 lb. bulk sausage
3 tbsp. oil
4 cups shredded hash browns
1/4 cup onion, chopped
1/2 cup bell pepper, chopped
1 jalapeno pepper, seeded and chopped
1/4 tsp. salt
1/4 tsp. pepper
1 cup shredded cheese (optional)
12 oz. package breakfast sausage links
2 cans crescent rolls
1/2 tsp. cinnamon
2 tbsp. sugar
Prepare sausage according to package directions; drain and set aside.  Unroll cresent roll dough.  Place cooked sausage onto one end of a dough triangle.  Roll dough around sausage and place on a baking stone, seam side down.  Repeat with remaining sausage (there will be 4 cresent rolls left over).  Mix cinnamon and sugar together.  Sprinkle evenly over roll ups.  Bake at 375 for 12-15 minutes or until golden brown.
12 oz. package breakfast sausage links
2 cans crescent rolls
1/2 tsp. cinnamon
2 tbsp. sugar
2 cups flour
1/2 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
3/4 cup rice milk
1/3 cup oil
1 egg replacer
3/4 cup chocolate chips
3 tbsp. sugar
2 tbsp. brown sugar
Grease bottoms of 12 muffin cups.  In a medium bowl, combine flour, 1/2 cup sugar, baking powder, salt, and chocolate chips; mix well.  In a large bowl, combine rice milk, oil and egg replacer; blend well.  Add dry ingredients to wet ingredients until just moistened.  Fill cups 2/3 full.  Sprinkle tops of muffins before baking with a combination of white and brown sugars.  Bake for 20-25 minutes or until a toothpick comes out clean.
2 cups flour
1/2 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
3/4 cup rice milk
1/3 cup oil
3/4 cup chocolate chips
3 tbsp. sugar
2 tbsp. brown sugar
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