Breakfast recipe collection

This scrumptious appetizer is made with cornmeal, buttermilk and zucchini.

A scrumptious breakfast casserole made with hash brown potatoes, bacon and cheddar cheese. An American classic that's perfect when you have overnight guests.

A Chorizo sausage filled omelet.

Cheesy, refreshing flavor and meaty texture, you can find all of them in this quick and easy to make recipe.

Lisa's Best Pumpkin Bread recipe

Bacon glazed in maple syrup and bacon cooked perfectly crispy in the oven.

An Italian twist to Eggs Benedict. Pesto replaces the Hollandaise sauce, mozzarella and tomatoes replaces the ham.

This breakfast parfait is made with quinoa, yogurt, fresh blueberries and toasted almonds. You can make it one day ahead, put in the fridge, and enjoy this wholesome and delicious parfait next morning.

Easy and fun low-fat breakfast sandwich that can work for lunch or as a quick snack.

Forget the store-bought granola bars that are always way too sweet and not necessarily as healthy as you think. Making your own is always the way to go, these granol bars are made with almonds, almond butter, chocolate and oats; absolutely easy to make, and they can be a filling, nutritious and delicious grab-n-go breakfast or a handy snack.

Perfect for a fall or winter morning, a great way to use up any leftover pumpkin from pumpkin pie.

Quinoa is getting more and more popular because it's rich in protein and fiber, and it's versatile to cook. This recipe uses both whole wheat flour and quinoa flour to give the pancakes extra protein and fiber, they are delicious as well. Use fruit sauce, jam or fresh fruits as topping, an ideal breakfast to start the day.

Very tasty.

A plate full of variety for your morning breakfast. From avocado to hash browns, eggs, and meat, make this your breakfast treat!

Eggs are poached into assorted vegetables and tomato sauce, with the melted cheese on top. This is a quick, easy, delicious, healthy and economical dish!

Black rice, also known as forbidden rice, derives its name from when it was first cultivated for the sole consumption by the emperor in China. It is still cultivated in small quantities, and is not as popular as brown or white rice. However, studies have shown that the bran hull of black rice contains significantly more vitamin E than that of brown rice and more anthocyanin antioxidants than blueberries! It has a rich, nutty flavor and pairs beautifully in sweet dishes, such as this one where it is combined with coconut.