Breakfast recipes

Artichoke bruschetta with marinated artichoke hearts, Romano cheese, red onion and mayo on baguette slices. Easy broiled appetizer ready in 12 minutes.

Make the tastiest cinnamon rolls in the world with this simple recipe that will find its place in your cookbook.

Easy whole wheat bran muffins sweetened naturally with apple juice and raisins instead of sugar. No added fat, no oil, high fiber. A clean-eating breakfast muffin made in one bowl.

Whole wheat cranberry bran bread folds chopped cranberries, raisin bran cereal, and orange juice into a moist, high-fiber quickbread loaf. Freezes well, perfect for breakfast or snacks.

Yeast tea ring filled with apricots, pecans, brown sugar, and cinnamon, rolled and shaped into a glazed coffee cake. The classic slit-and-turn technique shows off the swirled interior.

Mushroom oven omelet bakes sauteed mushrooms, bacon and sharp cheddar into fluffy eggs, no flipping or fussing at the stove. A make-it-once dish that slices into squares for breakfast, brunch or supper.

Bread machine oatmeal whole wheat loaf with molasses and instant oats. A hearty, slightly sweet sandwich bread with nutty flavor and soft crumb.

Turkish lamb pita burgers blend ground lamb and turkey with bulgur, toasted coriander and cumin, allspice, and cinnamon. Tucked into warm whole-wheat pitas with herbed yogurt and tomato-onion salad. Eastern Mediterranean flavors for 6.

Multi-grain seed bread for the bread machine with whole wheat, rye, cornmeal, bran, poppy seeds, caraway, pecans, and raisins. Dense, nutty, and packed with texture.

It's like pumpkin pie for breakfast! It's the taste of fall!

These delicious, moist yet nutritious muffins are packed with goodness. They are perfect for breakfast.

Fresh fruit salad, you can eat it at breakfast, after meals, any time, it is an excellent option.

Batch-cook and freeze individual hot cereal portions for instant microwave breakfasts. Endless topping options from maple syrup to sautéed apples.

It is an easy and nice peach french toast, I always make them for breakfasts, or desserts between the meals, they taste very great.

Low-fat oatmeal loaded with fresh apple chunks, raisins, walnuts, brown sugar, and cinnamon. A warm, naturally sweetened breakfast bowl that's also diabetic-friendly.

Scrambled eggs with tortilla pieces, shredded meat, chili powder, and cumin, plated with fanned avocado and fresh tomato. A hearty Mexican breakfast or brunch that satisfies.