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Breakfast Recipes

Recipes -Breakfast: Eggs – French toast -Pancakes – Waffles - Granola – Sausages and Hashes


​ Hard boiled eggs:

1.      boil water to high
2.      put eggs in boiling water
3.      keep eggs in for 14 min
4.      peel under cold water


Egg Puff

Puree 2-3 cups cottage cheese

Mix in 10-12 eggs

¼ to ½ cup flour

1-2 t baking powder

Sprinkle top with cheese (I do this just to lessen the cost and calories, it is of course much tastier with a ton of cheese added!)

At this point you can bake this in a greased 13. 9. 2. or thinner pan like a jelly roll…don’t bake too thick or it will take too long. I have not perfected the exact time yet. If you get to this before me let me know. Bake this off and serve with salsa and sour cream etc. or add any ingredients below:


To this add:

t-1 cups Monterey jack, cheddar or mozzarella cheese

½ -1 cup green chilis




• 12 eggs
• 2 Tablespoons cream (or use milk or nut milk )
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups fresh baby spinach, packed down a little
• 1/2 cup goat cheese
1. Preheat oven to 350 degrees. Grease a 12- cup muffin tin.
2. In a large bowl, whisk eggs with cream or milk. Add salt and pepper and mix well. Gently stir in spinach.
3. Crumble goat cheese into egg mixture. Mix gently until cheese is mixed in well.
4. Fill each muffin cup in the tin with 1/3 cup egg mixture.
5. Bake egg muffins for 20-25 minutes until a toothpick inserted into the center comes out clean.
6. Let rest in pan 10 minutes before removing, if you don’t want the muffins to fall.

To freeze: Lightly grease a cookie sheet. Place egg muffins on top of cookie sheet
and freeze until muffins are solid. Store frozen muffins in a labeled Ziploc bag in
the freezer. In the morning, just pull out as many as you need, and keep the rest
in the freezer.


French Toast – Waffles- Pancakes oh my!


Crème brulee French toast
½ cup butter

2/3 cup brown sugar

3 T maple syrup

12 pieces bread (crust removed)

Melt butter, brown sugar and syrup together. When just boiling, pour into a 9x9 greased baking dish. Arrange bread atop.


Whisk together:

6 eggs

1 cup ½ and ½ or whole milk

2 tsp vanilla

¼ tsp salt

¼ cup orange juice

½ cup sugar

Pour over break and let soak for 10 min. bake 35 minutes or until light brown and no longer runny.

Serve with berries and whipped cream.


Soaked Flour Waffles


Page in NT: 98


2 1/2 cups freshly ground spelt, kamut, or whole wheat flour
2 cups clabbered milk, yogurt, buttermilk or kefir
2 egg yolks, lightly beaten
2-4 Tablespoons grade B maple syrup
2 Tablespoons melted butter
1 teaspoon sea salt
4 egg whites
pinch of sea salt
small amount of coconut oil for oiling the waffle iron (if needed for your brand)



Soak flour in the clabbered milk, buttermilk, kefir, or yogurt in a warm place for 12 to 24 hours. Stir in egg yolks, syrup, melted butter, and salt. In a clean bowl, beat egg whites with pinch of salt until stiff. Fold into batter. Cook in a hot, well-oiled waffle iron. Serve with melted butter and maple or sorghum syrup, raw honey, berry preserves, apricot butter or sweet cheese topping.


Note: These waffles are softer than those made with white flour. However, they will become crisp if kept in a warm oven for several hours.



Soaked Pancakes


Page in NT: 478


Makes 16-20 pancakes


2 cups freshly ground whole wheat pastry flour (or spelt, kamut flour)

2 cups yogurt, buttermilk or kefir

2 eggs

1/2 teaspoon salt

1 teaspoon baking soda

2 T melted butter


Soak flour in yogurt (or buttermilk/kefir) in warm place for 12-24 hours. After soaking time, stir in other ingredients and add water to obtain the desired thinness. Cook on a hot, oiled griddle or cast-iron skillet. The pancakes cook longer than regular pancakes and have a slightly chewy texture and mild sour taste, which is very pleasing. Serve with melted butter, real grade B maple syrup, raw honey, berry syrup, or fruit butter.



Gems pancakes

Blend in blender or bowel:


-2.5 cups liquid of buttermilk, yogurt (watered to equal this amount), kefir, coconut milk, etc., (any kind of liquid essentially)


-2 t olive oil

-2 teaspoons vanilla

- 1 cup oats

-1 cup millet or other grain like rice

Blend and let sit for several hours or overnight,


Just before baking, blend up and add:

-2 eggs

-2 Tables flax meal

-More liquid if needed

Blend in thoroughly but briefly:

-½ tsp. baking soda

- 1 tsp. salt

-1 tsp. baking powder



Dornay Pancakes:


Sauté in brown sugar, butter, a little maple syrup and lots of cinnamon. - Then mix into batter along with oatmeal.


6 T butter

3T brown sugar

3T rapidura (1/6 cup)

6T (1/3 cup) maple

1 T cinn

3 baking applies thinly sliced (or bananas)

1 ½ cup dry oats,

1 cup quino flakes

½ cup flax

6 cups instat hot

6 eggs

3 ¾ cup milk/whole/coconut milk/yogurt/kefir

1 cup ww flour

2 cups white or any mix

2 T baking soda

1 T salt (sea)


Gem and Tess pancakes



3 cups kefir (dairy)

2 cup water

1/3 c oil

½ cup sugar or any sweetener

1 T salt

1 T coconut flour

1/3 cup flax

1T hemp

1 T chia

1 C applesauce


Take above and mix in:

1 cup quinoa flakes

2c rice flour

1 ½ cups buckwheat flour

1 1/2c oat flour

1 ½ cup oatmeal


Pour about ¼ cup onto hot buttered/oiled griddle.



Mom and Gem’s Pancakes:

Blend in blender or bowel:


-2.5 cups liquid of buttermilk, yogurt (watered to equal this amount), kefir, coconut milk, etc., (any kind of liquid essentially)

-2 t olive oi

-2 teaspoons vanilla

- 1 cup oats

-1 cup millet or other grain like rice


Blend and let sit for several hours or overnight,


Just before baking, blend up and add:

-2 eggs

-2 Tables flax meal

-More liquid if needed

Blend in thoroughly but briefly:

-½ tsp baking soda

- 1 tsp salt

-1 tsp baking powder




24 eggs divided

2 cups cottage cheese

4 scoops protein

2c oatmeal

1 cup flax

3 cup quinoa

2T baking powder

4 T canola oil

5 T cinnamon

1 T vanilla



Plain ol’ pancakes


1 ¼ flour

2 tsp. baking powder

1 egg

1 cup milk

T TB oil

Make 10-12




1 1/2 cups flour

1 TA sugar (we omit)

1/2 teas. Baking powder

1/2 teas. Salt (we omit)

2 cups milk

2 eggs

1/2 teas. Vanilla

2 TA oil


Beat until smooth - fry on non-stick pan - makes about 12 crepes (that’s what the recipe says, and since we make 5 or 6 times this amount, I don't know exactly how many a single batch makes.



Makes: 12-16 crepes    

Time: 30 mins


1 cup flour.

Pinch of salt.

1¼ cups milk.

2 eggs.

2 tablespoons melted and cooled butter, canola, or other neutral oil, plus more (unmelted) for cooking.

1 tablespoon sugar.



Combine the flour, salt, and milk and beat until smooth (you can do this in a blender if you like, but do not over blend). Beat or blend in the eggs and stir in the melted butter or oil. If time allows, refrigerate for an hour and beat again.

Place a small non-stick skillet with shallow sides over a medium heat. When a drop of water skitters across the surface before evaporating add ½ teaspoon of butter. Ladle about 1 tablespoon of batter in the skillet and swirl it around so that it forms a thin layer in the bottom of the pan. Pour excess batter back into the bow or blender container.

The batter will dry before your eyes; when the top is no liquid, less than a minute, turn the crepe and cook the other side for about 15 seconds. The crepe should brown only very slightly and not become crisp. Repeat the process adding butter to the skillet (if you use a non-stick skillet, you won’t need any at all) and adjusting the heat as needed. Stack the finished crapes on a plate; you will usually need to reheat before serving.



Irene’ Cahill’s pancakes:

Add some baking soda in the morning

But night before:


Equal parts grain to buttermilk (or whey) overnight. I add an egg and softened butter in the morning. (About 1/2 stick per 4 cups batter) I usually use whole wheat, but buckwheat is good as well, or a mix of both. If I have the cheese from the raw milk I add it too, since my kids don't like anything else I’ve tried with it so far.


Blender Pancake and Waffle Batter: Amannda Schneider

AMOUNT: 3 - 4 Servings (8--6" pancakes or 3 to 4--7" waffles)

1. Place in blender; blend at highest speed 3 minutes (less in a Vita-Mix or Bosch), while adding enough liquid to maintain a vortex:

   1 cup buttermilk or yogurt thinned with water to same 
      consistency or 1 1/4+ cups for waffles--a thinner batter is best 
      (Non-dairy allergy alternatives: rice, coconut, almond milk, 
       apple juice or apple sauce + 1 Tbsp. vinegar)
    1 tablespoon olive oil  (optional, but recommended)
    1 teaspoon vanilla extract (optional for flavor, omit with buckwheat)
    1/2 cup uncooked rolled oats or whole oats or other grain
    1/2 cup buckwheat, brown rice, corn, millet, or other grain 

   These are raw whole uncooked grains, not flour!

2. Cover blender and let stand at room temperature several hours or overnight for improved nutrition. Optional but recommended: See the Two Stage Process.

3. Preheat griddle on medium-high (until water drops sizzle on surface), 
   or waffle iron at highest temperature.

4. Just before baking, add and reblend for 1 to 3 or more minutes until smooth:

    1 egg (or alternative)
    1 tablespoon flax seed (Optional for added nutritional value)
   additional liquid (as needed to keep batter churning)

5. Blend in thoroughly, but briefly, "sifting" these through a small strainer 
  (assist with rubber spatula, if needed):

  1/4 teaspoon baking soda
  1/2 teaspoon salt, to taste (Believe it or not, a little salt enhances a 
    sense of sweetness in whole grain baking It overcomes the "flat" taste feeling.) 
  1 teaspoon baking powder (Optional: With the Two Stage Process the baking 
    powder can be omitted, and the baking soda increased to 1/2 to 1 teaspoon as needed).  
   Technique tip: If you can successfully drop the soda & salt into the spinning blades at the bottom of the vortex, you can omit sifting.

6. Bake on hot griddle or in waffle iron (3 to 5 minutes until crisp), lightly 
  sprayed with non-stick olive oil spray as needed.




Pancakes w/ coconut flour

2 eggs

2 tablespoons coconut oil or butter melted

2 tablespoons coconut milk or whole milk

1 tsp. sugar

1/8 tsp. salt

2 Tables coconut flour

1/8 tsp. baking powder


Blend eggs through salt. Combine coconut flour and baking powder and mix into batter. Heat 1 Tbsp. of coconut oil in skillet, spoons batter to make 2 ½ inch pancakes, batter will be thick but will flatten out when cooking. Makes about 8 pancakes.


Add in blueberries etc.


You can add extras like pepitas, flax seeds, hemp hearts, chia seeds, etc. You can even leave out the nuts

2 cups GF rolled oats
1 cup unsweetened shredded coconut
1 cup pecan, roughly chopped (I add sliced almonds too)
1/3 cup almond meal
1/2 cup maple syrup
1/4 cup virgin coconut oil melted
2 teaspoons pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon sea salt

Preheat oven to 350 degrees. Line a baking sheet with foil or parchment, or a silicone mat
In a large bowl stir together: oats, coconut, pecans, and almond meal
In a small bowl, stir together, maple syrup, oil, vanilla, cinnamon and salt. Pour the maple mixture over the oats mixture and stir well to coat everything. Spread the mixture in an even layer on the prepared baking sheet.
Bake for 10 minutes, then stir, spread again in an even layer and bake for 10 - 15 more minutes or until everything is golden and toasted.
Let cool completely. Transfer cooled granola to an airtight container and store at room temperature.


30 cups depending on how dry you want it

8 cups quinoa

6 c oil

4 c honey

8 T cinn or 2 heaping lids of Costco container

3 cups flax meal

4 c coconut

3 -6c almonds (2 trader Joes bags/1/2 cash carry bag), sunflower seeds, walnuts, sesame seeds etc.

1-4 cups chopped papaya, raisins, dried fruit add after cooking

350 stir every 10 min till done; I dump into brown grocery bags to cool. Freeze in gallon bags.






2 Costco bag c oats (20-30 cups depending on how dry you want it…less oatmeal more clumps of ‘sugar’!)

2 c oil

2 c honey

1-3c dry milk

8 T cinn or 2 heaping lids of Costco container

3 cups flax meal

3 c coconut3 -6c almonds (2 trader Joes bags/1/2 cash carry bag), sunflower seeds, walnuts, sesame seeds etc.

1-4 cups chopped papaya, raisins, dried fruit add after cooking

350 stir every 10 min till done; I dump into brown grocery bags to cool. Freeze in gallon bags.


Cold Breakfast Cereal

6 cups freshly ground flour
3 cups plain yogurt, kefir, buttermilk, or clabbered milk (use 3 cups water plus 2 TBL lemon juice or apple cider vinegar for dairy allergies)

Mix fresh flour and soaking medium of choice in a large, glass bowl.    Cover with a clean cloth and rubber band and leave on the counter for 24 hours.

After soaking is complete mix the following into the batter:

3/4 cup coconut or palm oil
1 cup Grade B maple syrup or honey (1/2 cup sweetener plus 5 drops stevia may be substituted)
1 Tsp sea salt
2 Tsp baking soda
1 Tsp vanilla extract
1 Tsp maple flavoring
1 TBL ground cinnamon

Mix these ingredients well into the soaked batter.   Pour into 2 - 9X13 pans and bake at 350F for about 30 minutes until a toothpick inserted in the center comes out clean.   Do not overbake.

Let cool and crumble the coffee cake into small pieces (see video for ideal size) and dehydrate on cookie sheets at 200F for about 12-18 hours.    Turn cereal pieces every few hours to dry evenly. 

Store in airtight containers in the refrigerator


Breakfast sausage:


1 lb. pork, turkey or beef

1 tsp. sage

½ tsp. salt

½ tsp. thyme

½ tsp. pepper

½ tsp. fennel

¼ tsp. nutmeg

1/8 tsp. cloves

1/8 tsp. cayenne

(Consider adding: ½ cup chopped onion, bell peppers 2 tsp. cilantro, 2 tsp. cumin, ½ tsp. red pepper flakes or any combination above)


Mix all.

Form into 12 patties or balls.

Fry in skillet or bake at 350 for 20 minutes till brown.


Mexican Breakfast Salad!
Serves 6 - Prep time 10 min, cook time 15 min
A fabulous Mexican salad fine-tuned for breakfast, made with eggs, chorizo, veggies, and baked tortillas.
• 8 ounces romaine lettuce, chopped (or you could use mixed greens)
• 12 ounces chorizo sausage
• 12 large eggs
• 2 avocados, peeled and sliced
• 15 ounce can black beans, drained
• 1 pint grape tomatoes, halved
• 1 cup crumbled queso fresco, feta, kefir cheese or goat cheese (you decide)
• 1 cup Fresh Salsa
• 4 Whole Grain Flour Tortillas
• 1 tablespoon butter, melted
• Ground cumin
• Garlic salt
1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. Cut each tortilla into 6 equal wedges. Lay them flat on the baking sheet and brush with melted butter. Then lightly sprinkle the tortilla wedges with cumin and garlic salt. Bake for 7-10 minutes until golden.
2. Meanwhile, cook the chorizo in a large skillet over medium heat. Break into small pieces with a wooden spoon and remove from heat once slightly brown.
3. Pile the chopped lettuce in a large serving bowl. Top with tomatoes, beans, sliced avocado, cooked chorizo and queso
fresco. Feel free to add even more veggies like red onions, jicama, peppers, and even pan-fried sweet potatoes!
4. Cook the eggs to order. For sunny side up, place a large skillet over medium heat. Brush the skillet with oil and crack 2-4 eggs directly over the pan. Cook for 2-3 minutes until the whites are cooked through, then remove and repeat. For
scrambled eggs, whisk the eggs until very frothy, then pour into a large nonstick skillet over medium-low heat. Move
around the pan to ensure they do not turn brown on the bottom. Season with salt and pepper. Remove from heat once the eggs are mostly firm. Place the eggs on top of the salad.
5. Serve with crispy tortilla wedges and use Fresh Salsa as the dressing.



2 tablespoons coconut oil
1 large yellow onion, diced
2 medium sweet potatoes, diced
3 cloves garlic, minced
2 teaspoons paprika (sweet or smoked)
Pinch cayenne, to taste
Sea salt and pepper, to taste
2 cups kale, stems removed, cut into ribbons
2-4 fried eggs, for serving
Red pepper flakes or hot sauce, for serving

1. Heat a large non-stick or cast-iron skillet over medium high heat. Add the oil to the pan and let it heat for 30-60 seconds, or until shimmering. Add the diced onion and sprinkle with a little sea salt. Cook, stirring frequently, until onion starts to soften and turn golden on edges.
2. Add the diced sweet potatoes. Season well with sea salt and pepper. Cook, turning them over frequently for even browning. When sweet potatoes are almost cooked through, add the minced garlic, paprika, and cayenne. Cook, turning frequently.
3. Add the kale and gently turn everything over to mix well. Cook until kale has wilted and sweet potatoes are completely tender. Taste and add more sea salt, pepper, and cayenne, to taste.

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