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15+ Instant Breakfast Recipes Ideas Tasty and Easy

Turkey Breakfast Sausage


  • 3 pounds turkey legs, de-boned (do not skin or trim fat)
  • 1/2 tablespoon coarse kosher salt
  • 1 tablespoon ground sage
  • 1/2 teaspoon freshly-ground black pepper
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons water


Put turkey through a meat grinder, using the disc with the largest holes. Add remaining ingredients to ground turkey and mix thoroughly by hand. Form mixture into patties, using about 1/4 cup for each. The turkey sausage will keep for up to 5 days in the refrigerator or for 6 months, uncooked, in the freezer. Makes 12 to 14 patties.

To use, preheat a nonstick fry pan over medium-low heat. Cover and cook for about 10 minutes, flipping the patties after 5 minutes until they are brown and crusty on both sides.

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Pat O’Brien’s Favorite Irish Brown Bread

Source: Eloise O’Brien (his wife)


  • 4 cups whole-wheat flour
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon sugar (optional)
  • About 1 1/4 cups buttermilk


Mix together all the dry ingredients; add enough buttermilk to form a soft dough. Turn out on a lightly floured board; knead lightly. Form dough into a circle; place in a greased 9-inch baking pan or on greased baking sheet. The dough should be about 1 1/2 to 2 inches high. Cut a cross 1/2 inch deep over the top with a floured knife. This helps bread cook more evenly.

Bake in preheated 400 degrees F oven for 40 minutes, or until loaf sounds hollow when rapped lightly on the base with the knuckles. Remove bread from pan; cool on a wire cake rack. Bread should not be cut until it firms up. Toast it for breakfast or tea; spread lavishly with butter.

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Peach Cream Breakfast Cake


  • 1 (29 ounces) can peach halves in a heavy syrup, undrained
  • 8 ounces cream cheese softened
  • 1/4 cup apricot or peach preserves
  • 2 tablespoons butter or margarine
  • 1 (9 ounces) box yellow cake mix
  • 2 tablespoons vegetable oil
  • 1 egg
  • 1 teaspoon ginger


Preheat oven to 350 degrees F. Drain peaches, reserving 1/2 cup syrup. Place sliced peaches in an 8-inch square pan.

Beat cheese, preserves, and butter in a mixing bowl. Pour over peaches. Beat cake mix, reserved syrup, oil, egg, and ginger. Pour over peaches. Bake 35 to 40 minutes.

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French Vanilla Breakfast Cake


  • 1 (18.25 ounce) box cake mix (butter)
  • 1 package instant French vanilla pudding
  • 3/4 cup water
  • 3/4 cup vegetable oil
  • 1/2 cup nuts
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter extract
  • 1/4 cup granulated sugar
  • 2 teaspoons cinnamon


Preheat oven to 350 degrees F. Grease and flour a Bundt pan. Mix cake mix, vanilla pudding, water, and oil. Add eggs, vanilla extract, and butter extract. Beat 8 minutes at high speed.

Put 1/4 cup nuts in the bottom of the Bundt pan, then sprinkle with the sugar and cinnamon. Layer cake mix and cinnamon and nuts, topping with nuts. Bake for 45 to 50 minutes.

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Z Tejas Grill Breakfast Quesadillas


  • 3 eggs, whipped
  • 2 ounces sausage, cooked and chopped
  • 2 ounces bacon, cooked and chopped
  • 2 ounces salsa Fresca
  • 2 ounces potatoes, fried and chopped
  • 2 ounces jack cheese, grated
  • 1 (9-inch) flour tortilla
  • 1 cup sour cream
  • 2 ounces chipotle peppers
  • 2 ounces milk


In a food processor, combine chipotle peppers, sour cream, and milk; process until peppers have been finely chopped. Pour mixture through a sieve. Set aside.

Brush a large nonstick skillet with butter or oil. Place skillet over medium heat. Add sausage, bacon, and potatoes; heat 30 seconds. Add eggs; cook until almost done. Add salsa Fresca; continue cooking until eggs are done.

Butter one side of the flour tortilla. Add egg mixture and jack cheese to tortilla fold over to crisp up. Cook tortilla on each side until crisp. Serve with sour cream mixture.

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Apple Buttermilk Bread

A quick-bread recipe especially suited to breakfast; make it the night before for best flavor.

Serves 8 (1 loaf)


  • 1 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup natural bran cereal
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground ginger
  • 1 1/3 cups buttermilk
  • 3/4 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon grated orange zest
  • 2 Gala or Golden Delicious apples, cored and chopped


Heat oven to 350 degrees F. Grease a 9 x 5-inch loaf pan. In a medium bowl, combine both flours, the bran cereal, baking soda, baking powder, and ginger. In a large bowl, beat buttermilk, sugar, vegetable oil, egg, and orange zest.

Add flour mixture to buttermilk mixture, stirring just until combined. Fold in apples. Spread batter in prepared pan and bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool bread in pan for 10 minutes. Cool completely before serving.

Nutrition information per serving: Protein: 7g; Fat: 8g; Carbohydrate: 57g; Fiber: 5g; Sodium: 236mg; Cholesterol: 27mg; Calories: 323

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Breakfast Pizza


  • 1 (10 ounces) can refrigerated pizza crust
  • 8 eggs
  • 1/4 cup half-and-half or milk
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons butter or margarine
  • 1 (8 ounces) container chive, vegetable or regular cream cheese
  • 8 slices crisply-cooked bacon
  • Scallions, if desired


Preheat oven to 425 degrees F. Grease a 12-inch pizza pan. Unroll dough; place in greased pan. Starting at the center, press out dough with your hands. Bake for 6 to 7 minutes or until crust begins to brown.

Meanwhile, in a medium bowl, combine eggs, half-and-half, salt, and pepper; beat well. In a large skillet, melt butter over medium heat. Add egg mixture; cook and stir until thoroughly cooked but still moist. Remove from heat. Spoon cooked egg mixture over partially baked crust. Drop cream cheese by teaspoonsful over eggs. Arrange bacon in spoke fashion on top of pizza. Bake for an additional 8 to 12 minutes or until toppings are thoroughly heated and crust is deep golden brown. Garnish with scallions. Makes 8 servings.

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Breakfast Pizza With Sausage


  • 1 pound bulk pork sausage
  • 1 package (8) refrigerated crescent rolls
  • 1 cup frozen loose pack hash brown potatoes, thawed
  • 1 cup shredded Cheddar cheese
  • 5 eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons grated Parmesan cheese


Cook sausage until browned; drain well. Separate dough into 8 triangles. Place in lightly greased 12-inch pizza pan, with points toward the center. Press over bottom and up sides to form crust. Seal perforations. Spoon sausage over crust. Sprinkle with potatoes. Top with Cheddar cheese.

In a bowl, beat together eggs, milk, salt, and pepper. Pour into crust. Sprinkle Parmesan cheese overall. Bake at 375 degrees F for 25 to 30 minutes. You can use Monterey Jack or Swiss cheese. Also, you can use about 1 1/2 cups of potatoes instead of 1 cup.

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Breakfast Sausage Pizza


  • 1 pound hot or mild pork sausage
  • 1 (8 counts) package refrigerated crescent rolls
  • 1 cup frozen loose-pack hash browns, thawed
  • 1 cup shredded sharp Cheddar cheese
  • 5 eggs
  • 1/4 cup milk
  • 1/8 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 tablespoons grated Parmesan cheese


Preheat oven to 375 degrees F. Cook and drain sausage, breaking up lumps. Separate rolls and fan out to cover the bottom of the ungreased 12-inch pizza pan. Press over bottom; seal any cracks. Sprinkle with sausage, potatoes, and cheese.

Beat eggs and spices and pour over sausage mixture. Sprinkle with Parmesan. Bake 25 to 30 minutes. Serves 4 to 6.

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Blueberry-Oatmeal Breakfast Cake


  • 1/2 cup brown sugar
  • 1 cup oatmeal
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 cup buttermilk
  • 1 cup blueberries


Combine sugar, oatmeal, flour, baking powder, baking soda, and salt. Add oil, egg, and buttermilk; mix well. Pour into a greased 8-inch square pan; sprinkle with blueberries. Bake at 375 degrees F for 35 to 45 minutes or until brown. Serve with syrup.

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Sour Cream Breakfast Cake


  • 1/2 cup butter or margarine
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 2 eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1 teaspoon vanilla extract


Cream first four ingredients well. Add baking powder, baking soda, flour, and vanilla extract. Combine thoroughly. Pour half the batter into a greased Bundt pan. Sprinkle half the topping over the batter in the pan. Pour on the remaining batter and remaining Topping. Bake at 350 degrees F for 45 minutes. Cool in the pan for 10 minutes.


  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 cup chopped nuts

Combine all ingredients.

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Cajun Country Breakfast


  • 1/4 pound lean bulk sausage
  • 2 eggs, beaten
  • 1/2 cup chopped mushrooms
  • Tony Chachere’s Dirty Rice Mix
  • 2 1/4 cups water


In a large skillet, brown sausage. Drain fat. Add eggs and cook until firm. Add remaining ingredients and stir well to blend. Bring to a boil. Reduce heat, cover, and simmer 25 minutes, stirring occasionally. Yields 6 servings.

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Pecan Pie Breakfast Squares

Crescent roll dough in a tube makes for a tasty crust that holds sweet, crunchy toasted pecans.


  • 1 (8 ounces) tube crescent dinner roll dough
  • 1 egg
  • 1/2 cup chopped pecans
  • 1/2 cup granulated sugar
  • 1/2 cup corn syrup
  • 1 tablespoon butter softened
  • 1/2 teaspoon vanilla extract


Heat oven to 375 degrees. Butter a 9 x 13-inch baking pan. Unroll dough from tube and place in a buttered pan. With fingers, pinch together seams and press dough onto the bottom of the pan, coming up the sides just a little. Bake 5 minutes in the oven just to set the dough. It will not yet be done.

Meanwhile, in a medium bowl, combine the remaining ingredients. Pour over partially baked crust and spread almost to the edges with a spoon. Return to oven and bake about 20 minutes more until deep golden brown (top will be soft and bubbly). Allow cooling before cutting into squares. Makes about 20.

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Banana-Oatmeal Breakfast

For 8 months or older


  • 1/4 cup rolled oats
  • 1/2 cup formula or breast milk
  • 1/3 whole banana
  • 1/4 cup formula or breast milk


Combine oats and 1/2 cup formula. Bring to a boil, and simmer 5 minutes, stirring occasionally. Meanwhile, mash banana and 1/4 cup formula. Combine banana and oatmeal mixtures.

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Breakfast Beef Burritos

Serves 50.


  • 50 (10-inch) flour tortillas
  • 6 pounds 4 ounces large eggs, scrambled, warm
  • 9 pounds 4 ounces corned beef hash
  • 3 quarts 1/2 cup Ortega Picante Sauce
  • 3 pounds 2 ounces Cheddar cheese, grated


Portion 2 ounces of egg, 3 ounces of hash, 2 ounces of Picante sauce and 1 an ounce of cheese into each tortilla. Fold burrito style and serve.

NOTE: Can be prepared ahead and held on a steam table or individually wrapped, held under refrigeration and microwaved to order.

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Breakfast Pizza

Breakfast Eggs Pizza


  • 1 ready-made pizza crust
  • 8 eggs
  • 1/4 cup cream or half-and-half
  • Salt and pepper
  • Onion salt
  • Garlic salt
  • Vegetable oil
  • 6 tablespoons cream cheese
  • Bacon bits
  • 1 cup grated jack cheese
  • Salsa


Preheat oven to 425 degrees F. Place pizza crust on cookie sheet. Mix eggs, salt, pepper, onion salt, garlic salt and cream or half-and-half together. Heat oil in a saucepan. Scramble the egg mixture. Spread over pizza crust. Drop teaspoonsful of cream cheese over eggs. Sprinkle grated jack evenly over eggs. Top with bacon bits. Bake 10 minutes. Cut into 8 servings. Serve with salsa.

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Apple Breakfast Cake

Serves 100.


  • 8 pounds golden delicious apples
  • 1 cup lemon juice
  • 7 pounds oat bran muffin mix
  • 16 large eggs
  • 1-quart cold water
  • 1 1/4 cups brown sugar
  • 1 1/4 quarts all-purpose flour
  • 3 tablespoons cinnamon
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt
  • 2 1/4 cups butter or margarine
  • 1 1/2 cups walnuts
  • 1 cup butter or margarine, melted


Peel and core apples. Finely chop and slice 2 quarts. Place in separate containers and sprinkle with lemon juice.

Place muffin mix in the mixer. Combine eggs and water. Gradually add to dry ingredients while mixing on low. Mix until dry ingredients are moistened. Add chopped apples.

For the topping, combine and mix together brown sugar, flour, cinnamon, vanilla, salt, 2 1/4 cups butter, and walnuts until crumbly. Portion one half of batter (3 quarts) into each of two 18 x 26 x 1-inch sheet pans. Evenly sprinkle batter with 2 1/2 cups topping, top with 1-quart sliced apples, 1/2 cup melted butter, and 1 1/2 cups topping. Bake at 375 degrees F for 30 minutes or until lightly browned. Cut each pan into 50 portions.

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