Breakfast Recipes

• 1/2 cup gluten free rolled oats
• 1/2 teaspoon baking soda
• 1 container (5.3 oz) siggi's blueberry or vanilla bean yogurt
• 1/2 medium ripe banana
• 1 egg
• 1/2 teaspoon vanilla
• 1/3 cup fresh or frozen blueberries, plus more for serving

1. Place all ingredients except fresh blueberries into a blender: blend until smooth. You may need to add a teaspoon or two of almond milk if batter is way too thick. Set batter aside to thicken up for a few minutes. If batter is too thin, add a tablespoon of two or more oats and blend again
2. Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium low heat. From batter by 1/4 cup onto skillet. Add a few blueberries on top. Cook until bubbles appear on top. Flip cakes and cook until golden brown on underside. Flip skillet clean and repeat with more coking spray and remaining batter. Makes 4 pancakes.

• 8 sliced thick - Texas toast
• 4 large eggs
• 1 cup heavy cream
• 2 1/2 teaspoon cinnamon
• 1 tablespoon sugar
• 1 tablespoon vanilla extract
• Unsalted butter, for cooking
• Maple syrup, for serving

1. Cut each slice of Texas toast into four sticks. Set aside
2. In a large bowl, whisk together the eggs, heavy cream, cinnamon, sugar and vanilla. Dip each piece of bread in the egg mixture, turning to coat it on all sides so that its well-saturated with the custard
3. Shake off any of the excess and place the coated bread on a large plate or baking dish. Repeat the dipping process with the remaining pieces of bread.
4. Heat a large sauté pan over medium heat and add 2 to 3 tablespoons of butter. Once the butter has melted, place several of the coated sticks in a single layer in the pan (Do not overcrowd the pan.) Cook until golden brown on one side then flip and continue until the sticks are golden brown and slightly crisped on the edges.
5. Serve immediately with maple syrup for dipping.

• 2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls
• 8 eggs
• 12 sliced cooked bacon
• 1/4 cup Parmesan cheese
• Salt and pepper
• 2 tablespoons fresh chopped basil, parsley, or Italian parsley

1. Preheat oven to 400 F. open and unroll the crescents onto a parchment-lined baking sheet. Split each sheet of dough right down the middle, so you have a total of 4 large squares of dough. Pinch perforations together in each square to seal dough seams.
2.  Fold up the edges of the dough (about 11/2 inch of the edge around each square). Crack two eggs' into the center of each dough square. Sprinkle with a bit of Parmesan and smidgen of salt and pepper.
3. Place three slices of bacon across the eggs on each square. Sprinkle with remaining Parmesan cheese, and additional salt and pepper if desired
4. Bake in oven for 10-12 minutes, until the edges of the dough are golden brown and the eggs are cooked to your preference
5. Garnish with basil just before serving, and enjoy!