Pinterest
put bacon strips in muffin tin and then add whipped eggs with a little cheese about 3/4 full. Bake @ 350 degrees for 30-35 min. YUM!!!

put bacon strips in muffin tin and then add whipped eggs with a little cheese Bake @ 350 degrees for min. perfect lil breakfast put bacon strips in muffin tin and then add whipped eggs with a little cheese about full. Bake @ 350 degrees for min.

40 breakfast casseroles and brunch ideas, brilliant! Making christmas morning easier one casserole at a time!

40 Breakfast Casseroles {Holiday Christmas Brunch Recipes} Saturday Inspiration & Ideas

40 breakfast casseroles and brunch ideas, brilliant! Making Christmas morning easier one casserole at a time! 40 breakfast casseroles and brunch ideas, brilliant! Making Christmas morning easier one casserole at…

Healthy Pancakes made in the blender with oatmeal, yogurt, banana and an egg! Easy to make, filling and high in protein!

Oatmeal Blueberry Yogurt Pancakes (gluten free, high protein!)

Easy Cheesy Breakfast Casserole -- full of sausage, eggs, hash browns and cheese, and perfect for the weekend. (You can even prep it the night before!) gimmesomeoven.com #brunch #mothersday

Easy Cheesy Breakfast Casserole -- full of sausage, eggs, hash browns and cheese, and perfect for the weekends without friends to chill and eat. (You can even prep it the night before or eat it all because that is what true cheesy love is!

throw 2 sliced apples, 1/3 cup brown sugar, 1 tsp cinnamon in the bottom of the crock pot. Pour 2 cups of oatmeal and 4 cups of water on top. Do NOT stir. Cook overnight for 8 - 9 hours on low.

Breakfast Idea: Place 2 sliced apples, cup brown sugar, 1 tsp cinnamon, pinch salt in the bottom of the crock pot. Pour in 2 cups of oatmeal, 2 cups of milk and 2 cups water. Do NOT stir. Cook overnight for 8 - 9 hours on low.

Banana Oatmeal Breakfast Muffins...2.5 cups old fashioned oats 1 cup plain low fat greek yogurt 2 eggs 1/2 cup honey 2 tsp baking powder 1 tsp baking soda 2 TBSP ground flax seed 1 tsp vanilla 2 ripe bananas. http://www.annabelchaffer.co.uk/dining-accessories/

Healthy Banana Oatmeal Breakfast Muffins - NO flour. NO sugar: cups old fashioned oats 1 cup plain low fat greek yogurt 2 eggs cup honey 2 tsp baking powder 1 tsp baking soda 2 TBSP ground flax seed 1 tsp vanilla 2 ripe bananas.

Poached eggs with tomatoes, avocado & basil

Poached Eggs w/Tomato, Avocado & Basil This is so simple, yet the combination is fantastic. Try drizzling it with a bit of high quality oil or sprinkling with a pinch of Himalayan sea salt. It's great with a crusty baguette for breakfast.

Pumpkin Pie Protein Smoothie by willcookforfriends.

tastes JUST like pumpkin pie! Pumpkin Pie Protein Smoothie by willcookforfriends: Vegan, gluten-free, soy-free, nut-free, refined sugar-free.

Foolproof Crockpot Greek Yogurt {And I Mean FOOLPROOF!} | One Good Thing by Jillee

Foolproof Crockpot Greek Yogurt

Spinach Mushroom Bake by pepper.ph #Eggs #Spinach

Something Master Chefs Adore: Mushroom-Spinach Baked Eggs - Pepper.ph [I'd skip the bread]

Oatmeal Brulee by theviewfromgreatisland: Dessert for breakfast? Here's an easy way to treat yourself, or your guests in the morning! Just like with the dessert, you’ll have a crackly outer layer of ‘burnt’ sugar, but instead of custard underneath, you get creamy oatmeal mixing with the little melting shards of caramel in your mouth... #Oatmeal #Brulee

Oatmeal Brûlée ~ just like with the dessert, you’ll have a crackly outer layer of ‘burnt’ sugar, but instead of custard underneath, you get creamy oatmeal mixing with the little melting shards of caramel in your mouth.

Overnight Pumpkin Oatmeal with Cinnamon & Sugar Pecans by busy-mommy #Oatmeal #Overnight #Pumpkin

replace the sugar with pure maple syrup, honey or coconut nectar for a healthier meal. Overnight Pumpkin Oatmeal with Cinnamon and Sugar Pecans is the perfect start to a chilly fall day.

Mushroom and Spinach Egg Crepes

Mushroom and Spinach Egg Crepes Contributing chef and cookbook author Patricia Wells whips up a light and healthy entree for a postrun brunch. By Patricia Wells Image by Antonis Achilleos From the December 2010 issue of Runner's World