veganfeast:

Strawberry Cereal Milk Pop by Bitter-Sweet- on Flickr.
noms

veganfeast:

Strawberry Cereal Milk Pop by Bitter-Sweet- on Flickr.

noms

aperture24:

all in one: smoked turkey, mushrooms, peppers, egg and whole wheat toast cups

aperture24:

all in one: smoked turkey, mushrooms, peppers, egg and whole wheat toast cups

foodboners:

breakfast pizza!
recipe at the source!

foodboners:

breakfast pizza!

recipe at the source!

robotheartrecipes:

Robot Heart Recipes Test Kitchen: 10 Easy Vegetarian Breakfasts

So even though your kitchen may find itself abuzz with holiday food prep and cookie baking this week, you (and your house guests) still need to eat breakfast, right? Here is a list of Robot Heart Recipes Test Kitchen Approved quick, easy, and healthy vegetarian (some are vegan too!) breakfast ideas to keep your holiday motor running!

Berries with Cashew Cream and Granola

Breakfast Quinoa with Blueberries

Fig and Flax Muesli

Mediterranean Tofu Scramble

Millet with Pineapple, Coconut, and Flaxseed

Peanut Butter French Toast

Santa Fe Breakfast Burrito

Southwestern Style Breakfast Sweet Potatoes

Strawberry and Goat Cheese English Muffin

Toast with Cinnamon-Almond Butter and Sliced Pears

hellyeahrecipes:

Breakfast Banana Split
makes 1 serving
1 ripe yet firm banana, peeled 
1/2 cup Greek yogurt 
2 tablespoons fruit jam or preserves 
2 tablespoons sliced almonds or other nuts 
Handful fresh berries or cherries
Split the banana lengthwise and lay the two halves in a shallow bowl. Use an ice cream scoop to scoop out the yogurt and put it on top of the banana. Warm the jam in the microwave for 15 to 30 seconds or until it is very runny. Use a spoon to drizzle the jam over the yogurt, and sprinkle the nuts over everything. Top with the berries or cherries, and dig in!

hellyeahrecipes:

Breakfast Banana Split

makes 1 serving

  • 1 ripe yet firm banana, peeled
  • 1/2 cup Greek yogurt
  • 2 tablespoons fruit jam or preserves
  • 2 tablespoons sliced almonds or other nuts
  • Handful fresh berries or cherries
  1. Split the banana lengthwise and lay the two halves in a shallow bowl. Use an ice cream scoop to scoop out the yogurt and put it on top of the banana. Warm the jam in the microwave for 15 to 30 seconds or until it is very runny. Use a spoon to drizzle the jam over the yogurt, and sprinkle the nuts over everything. Top with the berries or cherries, and dig in!
breakfast-brunch-dessert:

Cinnamon-Crumble Jam Coffee CakeCrumb topping: 
1/4 cup all-purpose flour 
1/4 cup packed light brown sugar 
1 teaspoon ground ginger 
1 tablespoon ground cinnamon 
1/4 teaspoon salt 
2 tablespoons unsalted butter, cold and cut into small pieces
Directions
In a small bowl, whisk together the flour, brown sugar, spices and salt. Using a fork or two knives, cut the cold butter into the dry mixture until crumbs form. Set aside while you make the cake batter.
Cake:
1 1/4 cups all-purpose flour 
1/2 teaspoon baking powder 
1/4 teaspoon baking soda 
1/2 teaspoon kosher salt 
1/4 cup unsalted butter, softened 
2/3 cup powdered sugar 
1 large egg 
1/2 cup buttermilk, or 6 tablespoons milk plus 2 tablespoons lemon juice or vinegar 
1/4 cup jam of your choice
Directions
Preheat the oven to 350 degrees F. and grease an 8x8” square baking dish with nonstick cooking spray.  
In a small bowl, whisk together the flour, baking powder, baking soda and salt. In a larger bowl, cream together the butter and sugar, then add the egg. Add the dry ingredients and milk alternately, beginning and ending with the dry ingredients. Scrape half of the batter into the prepared pan and spread evenly. Spoon dollops of the jam over the batter and spread it as evenly as you can, then top with the rest of the batter. Sprinkle the reserved crumb mixture on top and bake until a toothpick inserted in the center comes out clean, about 30 to 40 minutes.  
Let cool completely before cutting into squares. Stored at room temperature, this cake keeps for 3 days.

breakfast-brunch-dessert:

Cinnamon-Crumble Jam Coffee Cake
Crumb topping: 

  • 1/4 cup all-purpose flour 
  • 1/4 cup packed light brown sugar 
  • 1 teaspoon ground ginger 
  • 1 tablespoon ground cinnamon 
  • 1/4 teaspoon salt 
  • 2 tablespoons unsalted butter, cold and cut into small pieces

Directions

  1. In a small bowl, whisk together the flour, brown sugar, spices and salt. Using a fork or two knives, cut the cold butter into the dry mixture until crumbs form. Set aside while you make the cake batter.

Cake:

  • 1 1/4 cups all-purpose flour 
  • 1/2 teaspoon baking powder 
  • 1/4 teaspoon baking soda 
  • 1/2 teaspoon kosher salt 
  • 1/4 cup unsalted butter, softened 
  • 2/3 cup powdered sugar 
  • 1 large egg 
  • 1/2 cup buttermilk, or 6 tablespoons milk plus 2 tablespoons lemon juice or vinegar 
  • 1/4 cup jam of your choice

Directions

  1. Preheat the oven to 350 degrees F. and grease an 8x8” square baking dish with nonstick cooking spray.  
  2. In a small bowl, whisk together the flour, baking powder, baking soda and salt. In a larger bowl, cream together the butter and sugar, then add the egg. Add the dry ingredients and milk alternately, beginning and ending with the dry ingredients. Scrape half of the batter into the prepared pan and spread evenly. Spoon dollops of the jam over the batter and spread it as evenly as you can, then top with the rest of the batter. Sprinkle the reserved crumb mixture on top and bake until a toothpick inserted in the center comes out clean, about 30 to 40 minutes.  
  3. Let cool completely before cutting into squares. Stored at room temperature, this cake keeps for 3 days.
gastrogirl:

spinach and mushroom scrambled egg wrap.

gastrogirl:

spinach and mushroom scrambled egg wrap.

foodopia:

ham and egg crepe squares: recipe here

foodopia:

ham and egg crepe squares: recipe here

gastrogirl:

smoked salmon, poached egg, and avocado english muffin.

gastrogirl:

smoked salmon, poached egg, and avocado english muffin.

gastrogirl:

double chocolate pancakes.

gastrogirl:

double chocolate pancakes.

gastrogirl:

vegan tempeh breakfast sandwich.

gastrogirl:

vegan tempeh breakfast sandwich.

gastrogirl:

pumpkin granola with cranberries and almonds.

gastrogirl:

pumpkin granola with cranberries and almonds.

thahamburgler:

New Favorite Breakfast 

Really simple, looks like…
Puff pastry base
Bacon strips
Egg
Salt & Pepper to taste

thahamburgler:

New Favorite Breakfast 

Really simple, looks like…

  1. Puff pastry base
  2. Bacon strips
  3. Egg
  4. Salt & Pepper to taste