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

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
2 egg replacers
2 cups unsweetened applesauce
1 banana, mashed
1/2 cup sugar (or 1 1/2 tsp. stevia powder)
1 tsp. vanilla
5 cups oats
1/4 cup flaxseed
1 tbsp. cinnamon
1 tbsp. baking powder
1 tsp. salt
2 3/4 cup rice milk
optional toppings: raisins, walnuts, chocolate chips, coconut, brown sugar
Mix egg replacers, applesauce, banana, sugar, and vanilla together in a bowl.  Stir in oats, flax, cinnamon, baking powder, and salt; mix well.  Pour in rice milk and stir to combine.  Spray 12 muffin tin cups with cooking spray and pour mixture in evenly.  If using toppings, add to tops of muffins.  Bake at 350 for 30 minutes or until a toothpick comes out clean.  Cool and enjoy or freeze them in freezer bags.
2 cups unsweetened applesauce
1 banana, mashed
1/2 cup sugar (or 1 1/2 tsp. stevia powder)
1 tsp. vanilla
5 cups oats
1/4 cup flaxseed
1 tbsp. cinnamon
1 tbsp. baking powder
1 tsp. salt
2 3/4 cup rice milk
optional toppings: raisins, walnuts, chocolate chips, coconut, brown sugar
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
1 1/4 cups boiling water
1 cup quick cooking oats
1/2 cup margarine
3/4 cup brown sugar
3/4 cup sugar
2 egg replacers
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 1/2 cups flour
1/2 cup raisins
Pour the boiling water over the quick oats and let stand for 20 minutes.  Spray 9x13 pan.  Cream the margarine with the sugars until light.  Beat in the egg replacers.  Add the oats and vanilla, mixing well.  Combine the baking soda, salt, cinnamon, and flour.  Mix until combined.  Add the raisins to the flour mixture and coat well.  Add the dry ingredients to the wet ingredients.  Bake at 350 for 25 minutes or until a toothpick comes out clean.
1 1/4 cups boiling water
1 cup quick cooking oats
1/2 cup margarine
3/4 cup brown sugar
3/4 cup sugar
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 1/2 cups flour
1/2 cup raisins
1 cup bisquick
2/3 cup water
1/2 cup maple syrup or agave
Toppings: bananas, blueberries, chocolate chips, pecans, sausage, bacon, sprinkes, etc.
Mix bisquick, water, and syrup.  Pour into greased muffin pan.  Top with chosen toppings.  Bake at 350 for 12-14 mintues.
1 cup bisquick
2/3 cup water
1/2 cup maple syrup or agave
1 cup warm water
1 1/2 tsp. salt
2 tbsp. sugar
3 cups bread flour
2 1/4 tsp. yeast
3 quarts boiling water
3 tbsp. sugar
Place warm water, salt, 2 tbsp. sugar, flour, and yeast in the bread machine pan in the order recommended by the manufacturer.  Select dough setting and press start.  When the cycle is complete, let dough rest on a lightly floured surface.  Meanwhile, in a large pot, bring water to a boil.  Stir in 3 tbsp. of sugar.  Cut dough into 8-9 pieces, and roll each piece into a small ball.  Flatten balls.  Poke a hole in the middle of each with your thumb.  Twirl the dough on your finger to enlarge the hole, and to even the dough around the hole.  Cover bagels with a clean cloth and let rest for 10 minutes.  Transfer bagels to pot of boiling water.  Boil for 1 minute, turning halfway through.  Drain briefly on a clean towel.  Once drained, arrange boiled bagels on a baking stone.  Bake at 375 for 20-25 minutes until golden.
1 cup warm water
1 1/2 tsp. salt
2 tbsp. sugar
3 cups bread flour
2 1/4 tsp. yeast
3 quarts boiling water
3 tbsp. sugar
1 cup warm rice milk
2 egg replacers
1/3 cup margarine, melted
4 1/2 cups bread flour
1 tsp. salt
1/2 cup sugar
2 1/2 tsp. yeast
Filling:
1 cup brown sugar
2 1/2 tbsp. cinnamon
1/3 cup margarine, softened
Glaze:
1 tsp. rice milk
1 1/2 cups powdered sugar
4 tbsp. margarine, softened
1 tsp. vanilla
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.  Select dough cycle; press start.  Once done, turn onto a lightly floured surface, cover, and let rise for 10 minutes.  In a small bowl, combine brown sugar and cinnamon.  Roll dough into a 16x21 rectangle.  Spread dough with 1/3 cup margarine and sprinkle evenly with cinnamon sugar.  Roll up dough and cut itno 12 rolls.  Place in greased 9x13 pan.  Cover and let rise until nearly doubled, about 30 minutes.  Bake at 400 for 15 minutes or until golden.  To make glaze, mix the milk, powdered sugar, softened margarine, and vanilla in a small bowl.  Spread over warm rolls.
1 cup warm rice milk
1/3 cup margarine, melted
4 1/2 cups bread flour
1 tsp. salt
1/2 cup sugar
2 1/2 tsp. yeast
Filling:
1 cup brown sugar
2 1/2 tbsp. cinnamon
1/3 cup margarine, softened
Glaze:
1 tsp. rice milk
1 1/2 cups powdered sugar
4 tbsp. margarine, softened
1 tsp. vanilla
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