Don't have a lot of time to whip up breakfast—or simply don't want to spend forever making something delicious? No problem. Check out these quick and easy breakfast recipes:
Heat 2 to 3 inches of water in large saucepan or deep skillet to boiling. Adjust heat to keep liquid simmering gently.
Break 2 eggs, 1 at a time, into custard cup or saucer. Holding dish close to surface, slip egg into water.
Cook the eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Do not stir. Lift the eggs from water with slotted spoon. Drain in a spoon or on paper towels. Trim any rough edges, if desired.
Sprinkle with salt and pepper. Serve immediately.
Heat the oven to 500°F.
12 Beat eggs and half a cup of milk in large bowl until blended. Pour 1/2 of the egg mixture into 13 x 9 x 2-inch baking pan. Place 6 bread slices in pan; turn slices over and let stand until egg mixture is absorbed. Place bread in single layer on well-greased baking sheet.
Repeat with remaining egg mixture and bread, using a second baking sheet.
Bake in 500°F oven 6 minutes.
Turn the slices over; spread with butter, if desired. Bake until golden brown and no visible liquid egg remains, 3 to 4 minutes longer. Serve or Freeze for later.
Preheat the oven to 425 degrees.
Sift together 3 cups of flour, 1 tbsp baking powder, 3 tbsps of sugar, and a bit of salt. Set aside.
Stir together two and a half cups of milk and 1 tbsp of vinegar and let it sit for 1 minute. Whisk in 2 eggs and 1 tbsp of vanilla extract.
Combine dry ingredients and wet ingredients, then stir in 4 tbsps of melted butter. If batter is too thick, stir in a little milk.
Spray a mini-muffin pan generously with baking spray. Fill cups 2/3 full. If you’re using blueberries, drop 2 to 3 blueberries into each cup.
Bake for 8 to 9 minutes, or until golden brown on top. Let sit in the pan for 1 to 2 minutes, then turn them out of the pan.
Serve warm with warm syrup!
Tell us, what are your favorite easy breakfast recipe?