Ingredients:
2 eggs
1 tomato
1 bell pepper
Butter
Salt and ground black pepper to taste
Leaf of fresh dill for decoration

How to prepare, step-by-step:

1.Prepare ingredients: pick big and wide bell pepper, smaller tomato and eggs
2.Rinse bell pepper, remove stem and seeds and cut 2 big rings about 1/3” thick. Warm up skillet over moderate low heat and grease it with butter, add them to the skillet and fry on one side for about 3 mins
3.Slice 2 thin circles of tomato and position them in the middle of the bell pepper rings and season with salt and fry for 1-2 mins more (btw, you will not need the remaining part of the bell pepper as well as tomato, you can use them for decoration however):
4.Carefully crack an egg into one of the bell pepper rings right over the tomato, don’t worry if a bit of egg white gets out, you can simply remove it later on (but if too much spills that is a sign to get bigger bell pepper, or slice rings thicker, or use smaller eggs):
5.And then repeat with another one
6.Season with salt and ground black pepper
7.Cook eggs under until cooked though the way you like (use lid if you want them medium or well done):
8.Turn heat off, carefully remove egg white around bell pepper rings with spatula, decorate with fresh dill and serve with toasts
Enjoy!
 

Ingredients:
1lb of zucchini
1 egg
1 garlic clove 
Fresh dill to taste
½ cup of all purpose flour
½ tbs of salt
¼ tbs of backing soda
Sunflower or olive oil

How to make, step-by-step:

1.You can use any other type of summer squash, pattypans or yellow summer squash, instead of zucchini, or combine different kinds of them. Also you may vary amount of dill and garlic to taste
2.Wash zucchini, if they are ripe enough to have hard seeds, then remove seeds and skin them, then grate on the medium slots of grater. Add salt, mix and leave for 10 minutes
3.Drain juice, you may also squash the mix a bit to remove redundant liquid. Add fine chopped dill, pressed garlic clove and an egg
4.Mix everything, add baking soda and flour (I usually put about half of cup of flour, but you may use more or less to taste) and prepare not stiff dough
5.Warm the frying pan with oil over moderate heat. Take a bit of dough with table spoon and ladle it on the warmed up frying pan to get a small pancake. Fry the pancake on each side for about 1-2 mins (till golden skin). Repeat the same procedure for the rest dough
6.Serve Zucchini Pancakes warm with sour cream. It is perfect dish for breakfast or lunch, easy and fast to do! Odds are your kids will love it (even though it is pure vegetables!):
Bon Appetit!
 

Here is an idea for a hot healthy budget friendly breakfast. Make your omelet in a mug. You can prepare the eggs the night before then ladle the servings into each mug in the morning.

Scramble up eggs and add small pieces of your favorite meats, cheese, and vegetables. Spray the microwave safe mug with a non stick coating before adding mixture. Don’t fill more than half the mug, your breakfast will rise while cooking. make each one individually if you need to vary the ingredients. Place mug in microwave on high for about a minute, take out and stir, then place back in for another 30 seconds to a minute till the eggs get firm. You will have a much healthier meal for your drive to work or school.
 

I made these for my mom,me & the baby it was a good breakfast
Sausage 'n' Egg Biscuits Recipe

Why pay restaurant prices when you can make it yourself at home? Our Test Kitchen created a savory breakfast sandwich so simple, you can whip it up on a weekday morning.

This recipe is:Quick

Prep/Total Time: 20 min.
Yield: 2 Servings

10 10 20
Ingredients

1/2 cup Quick Baking Mix (recipe also found in Recipe Finder)
2 tablespoons water
2 eggs
1 teaspoon minced chives
2 brown-and-serve sausage patties
2 slices process American cheese

Directions

In a small bowl, combine baking mix and water just until moistened. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 3-in. biscuit cutter.
Place on an ungreased baking sheet. Bake at 425° for 8-12 minutes or until golden brown.
Meanwhile, in a small bowl, whisk eggs and chives. Heat a small nonstick skillet coated with cooking spray over medium heat. Add egg mixture; cook and stir until set. Heat sausage patties according to package directions.
To assemble, split each biscuit; layer with a cheese slice, sausage patty and scrambled eggs. Replace tops. Yield: 2 servings.

Nutritional Facts 1 biscuit equals 405 calories, 28 g fat (10 g saturated fat), 244 mg cholesterol, 822 mg sodium, 22 g carbohydrate, 1 g fiber, 16 g protein.
 

Breakfast in a scone....how clever is that?!! Complete the "meal" with seasonal fresh fruit or juice, and a steaming cup of latte or cocoa. Great for brunch, too!
Bacon, Egg and Cheddar Scones

2 cups unbleached all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
5 tablespoons cold unsalted butter
3 large eggs
3/4 cup heavy cream
2 ounces cheddar cheese, shredded (1/2 cup)
2 large eggs, lightly scrambled and broken up into pieces about 1-inch square
3 strips bacon, partially cooked and cut into 1/2-inch-wide strips

Preheat oven to 450°F (230°C). Lightly butter a baking sheet or line it with parchment paper.
Sift the flour, baking powder and salt together. Place in either a medium bowl or the work bowl of a food processor fitted with a steel blade. Cut the butter into the flour so that it is completely incorporated, using two knives, a pastry blender, or your hands, or process until incorporated. Beat 2 of the raw eggs and the cream together and add to the dry ingredients. Mix or process just to incorporate the eggs into the flour and butter; do not overmix. If using the processor, transfer to a bowl. Fold the cheese, scrambled eggs, and bacon into the flour mixture. It will be sticky and chunky. Stir and knead the dough as little as possible while distributing the cheese, scrambled eggs, and bacon throughout.
Transfer the dough to a well-floured work surface. Pat the dough into a rectangle about 12 x 4 x 3/4-inch high. Cut the dough into three 4-inch squares. Cut the squares on the diagonal to form triangles.
Place the scones at least 1-inch apart on the baking sheet. Beat the remaining 1 egg with 2 tablespoons water and use this wash to brush the top of the scones.
Bake for 10 to 12 minutes, or until golden brown. Remove and serve warm. 

Makes 6 scones.
 

Adjust any of these ingredients to your preference—you could use almost any veggie or meat as long as you sauté it first with a bit of olive oil to bring out the flavor.



Serves 4



1 tbsp olive oil

2 medium yellow onions, sliced into half-moons

1 small jar sundried tomatoes, drained (or make your own) 

Handful of fresh basil leaves, roughly chopped

6 slices bacon or 3 slices ham, cooked and crumbled (optional)

6 eggs

1 oz. goat cheese



Preheat the oven to 350 degrees. Heat a splash of olive oil in a large skillet over medium heat, then add the onion, stirring frequently to coat in oil and caramelize. To help the process, cover the skillet with a lid between stirring. Remove from heat when deeply golden brown. 



Meanwhile, grease a pie dish or equivalently-sized cast-iron skillet with olive oil, and scatter the chunks of goat cheese, tomatoes, basil, and bacon in the bottom of the dish. When the onions are caramelized, add them too. Whisk the eggs together in a separate bowl, then pour into the pie pan or skillet with the other ingredients, briefly and gently mixing to combine. Insert the pie dish or skillet in the oven and bake for 20-30 minutes until a knife inserted near the center comes out clean. Let cool for five minutes, then slice into eighths and serve. 



Nutritional info (minus bacon or ham) : 194 calories, 13 g fat, 283 mg, 143 mg sodium, 206 mg potassium, 8 g carbohydrates, 1 g fiber, 1.7 g sugar, 11.5 g protein. 16% RDV Vitamin A, 26% RDV Vitamin C.
 

Scalloped Potatoes, defrosted
1 (10 to 12-ounce) package refrigerated biscuits
4 large eggs, slightly beaten
1 cup shredded cheddar cheese, divided use
1/2 teaspoon onion powder
1/8 teaspoon ground black pepper
1 pound bulk breakfast sausage, fully cooked, drained and crumble
Salsa for accompaniment (optional)

Press biscuits to 1/8-inch thickness in bottom of greased 9 x 13-inch pan to form bottom crust. Bake in preheated 400°F (205°C). oven for 6 to 7 minutes or until just set and lightly browned.
Combine potatoes, eggs, 1/2 cup cheese, onion powder and black pepper in medium bowl; spread over biscuits. Top with cooked sausage and remaining cheese.
Bake in preheated 400°F (205°C). oven for 25 to 30 minutes or until knife inserted in center comes out clean. Serve topped with salsa. 

Makes 6 servings.

*Defrost Scalloped Potatoes in microwave on 50% power for 5 to 6 minutes.
 

Ingredients:
•2 tablespoons butter
•6 large eggs
... •1/4 cup finely chopped green bell pepper
•1/3 cup finely chopped onion
•3/4 cup milk
•3/4 cup chopped cooked ham
•3/4 teaspoon salt
•dash pepper
•ketchup

Preparation:

In skillet melt butter. Beat eggs and whisk in remaining ingredients. Pour mixture into hot skillet. Cook, stirring to cook evenly. Turn and cook other side. Serve while still somewhat moist and creamy. Cook in smaller batches for Western sandwiches. Serve Western sandwiches and Western omelet with ketchup.
Serves 4 to 6.
 

Ingredients

1 egg
2 tbsp milk
1 (16.3-oz.) can Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits
1 (2.1-oz.) pkg. precooked bacon, cut into 1/2-inch pieces
3 oz. (3/4 cup) shredded Cheddar cheese or add any kind of shredded cheese you like :)
1/4 cup finely chopped green onions (4 medium) I make mine without onion :)
Directions

1 Heat oven to 350°F. Spray 11×7- or 12×8-inch (2-quart) glass baking dish with cooking spray. In large bowl, beat egg and milk with wire whisk until smooth.
2 Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in bacon, cheese and onions. Spoon mixture into sprayed dish; arrange biscuit pieces in single layer.
3 Bake at 350°F. for 23 to 28 minutes or until golden brown. Cut into squares