Buckwheat Pancakes by shevon

To make this recipe Vegan use an egg replacer made out of flax seeds or any egg replacer.) Flax egg recipe : 1 tablespoon ground flax seeds and 2 - 3 tablespoon of hot water mix with fork until it turns sort of a thick egg white consistency. Use almond, hemp, rice milk!

Canning Peaches by Jennifer

Home canned peaches taste better than the canned peaches you buy in the store.

Best Crispy Waffles by Salad Foodie

This is my favorite recipe for a crisp waffle. If that’s the way you like them, don’t reduce the oil, cause that’s what makes them crispy! Lazy soul that I am, I mix the batter in a blender and use that as a pitcher to pour them conveniently. I freeze extra waffles for a quick into-the-toaster breakfast. Just add maple syrup, butter…

Rhubarb Muffins by Robyn Savoie

This is a real simple recipe that I use my homemade strawberry jam with.

Chocolate Chip Banana Loaf with Brown Sugar Topping by Catherine Pappas

Cran-Orange Walnut Bread by myra byanka

Use an 8 1/2x4 bread pan.

Fluffy Frittata by Culinary Envy

A healthy Fluffy Frittata slow baked in the oven. It is packed with savory chicken sausage and a colorful, fresh vegetable medley!

Banana Cherry Custard Muffins by Culinary Envy

Banana Cherry Custard Muffins are the perfect quick breakfast or guilt-free healthy, 4 ingredient, sweet, lo-calorie snack!

Scottish Scones and Sausage Gravy by B Innes

I don't know why I haven't thought of this recipe before, 2 favorite breakfast items that do go pefectly together.

Hot Cros Buns by Barbara Beery

Chocolate Belgian Waffles by Micheline

These waffles are crispy on the outside and soft and chewy on the inside. Top them with sliced bananas, berries and whipped cream or with maple syrup. Delicious!

Apple Muffins ( no butter) by A Cook at Heart

These apple muffins are moist and mildly sweet. Oil is substituted for butter.

Simple Broccoli Cheddar Quiche by Catherine Pappas

Egg & Potato Frittata by Catherine Pappas