GOOD AND CHEAP BREAKFAST RECIPES

FAST & EASY BREAKFAST RECIPES

Tomato Scrambled Eggs

For today’s breakfast, fluffy, creamy eggs hold together a mass of tangy, juicy, sweet tomatoes. Best enjoyed when tomatoes are in season.

Ingredients 

• ½ tbsp butter
• 4 cups fresh tomatoes or 2 cups canned 
• tomatoes, chopped
• 4 eggs
• salt and pepper

Additions

 fresh basil or other herbs, chopped

Recipe

1. Put a small pan on medium heat and melt the butter, then swirl it around to coat the pan. Add the tomatoes. 
2. Cook until the tomatoes release their juice and most of the juice evaporates, about 5 to 7 minutes.
3. Meanwhile, crack the eggs into a bowl and add a generous sprinkling of salt and pepper. 
4. Beat the eggs lightly with a fork.
5. Once most of the juice has cooked out of the tomatoes, turn the heat down to low and add the eggs to the pan. 
6. Using a spatula, gently mix the eggs and tomatoes. 
7. Carefully stir the eggs to keep them from forming chunks. 
8. Turn down the heat as low as possible; the slower your eggs cook, the creamier they’ll be. 
9. Once the eggs are done, turn off the heat and add any chopped herbs you have around. 
10. Basil is the best with tomatoes. If you have some around, serve over toast or a tortilla.

Omelette Always good as easy breakfast

I make this omelette at least once a week. It’s insanely delicious, whether laden with veggies or kept simpleI love it with dill, but it’s good with almost any herb or scallions.
Once you are a pro at making this, add any other cooked veggies you have around.

Ingredients 

• 4 eggs
• 2 tbsp fresh dill, finely chopped
•  salt and pepper
•  butter for the pan
• 1 shallot or ½ small red onion, 
• finely diced
• ¼ cup grated cheese

Recipe

1. Crack the eggs in a bowl. Add the dill, salt, pepper, and beat with a fork.
2. Put a big saucepan on medium-high heat. Melt a small blob of butter in the pan. 
3. Once the butter is sizzling, add the onion and sauté for about two minutes, until it’s translucent and smells great.
4. Add the egg to the hot pan and swirl it around to coat the surface evenly. If the center of the omelette cooks more quickly than the edge, use a spatula to pull any raw egg into the middle.
5. Then stop touching it.
6. After about 30 seconds, toss the cheese on top along with any other raw or cooked vegetable you feel like adding. 
7. Once none of the egg remains translucent, fold the omelette in half with your spatula, then lift it out of the pan. 
8. You don’t want any brown on your eggs.

If I’m serving two people, I usually cut one large omelette in half rather than making two omelettes. However, when you feel like being fancy, you can make a pair of two-egg omelettes simply by using half the ingredients for each.
For extra fanciness, roll up the omelette instead of folding it—that’s how the French do it, traditionally. The result will be quite thin and tender.

Good and Cheap Broiled Grapefruit For Breakfast

If your oven has a broiler, this is a fast and fun way to liven up a standard, healthy breakfast of grapefruit. This method produces a hot and sticky treat.

Ingredients 

• 2 grapefruit
• 2 tbsp brown sugar
•  salt

Recipe

1. Turn on the broiler in your oven.
2. Split a grapefruit in half and place it on a baking tray or in an oven-proof pan.
3. Sprinkle the pink halves evenly with sugar and top with just a tiny bit of salt to bring out the flavor.
4. Place the grapefruit halves under the broiler until they turn bubbly and a little brown (or even black) around the edges. 
5. This usually takes about 3 minutes, but monitor it because every broiler is different. Don’t get distracted!
6. Overbroiling ruins a good meal fast.

If you have maple syrup on hand, use it instead of sugar for even more flavor.
This breakfast will make a grapefruit lover out of you!C

The Sweat Banana Pancakes For Romantic Breakfasts

With the creamy texture and delicious flavor of bananas, these pancakes are stunningly good. You will be seriously popular if you feed these to your family or friends. Another plus: this is a great way to get rid of mushy bananas (that doesn’t involve making banana bread).

Ingredients 

• 2 cups all-purpose flour
• ¼ cup brown sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 bananas, mashed
• 2 eggs
• 1½ cups milk
• 1 tsp vanilla
• 2 bananas, sliced
• butter for cooking

Recipe

1. In a medium bowl, add the flour, brown sugar, baking powder, soda and salt. Mix thoroughly with a spoon.
2. In another bowl, add the mashed bananas (or just mash them in the bowl), eggs, milk, and vanilla, then mix. 
3. Add the dry mixture from the other bowl into the second bowl. 
4. Gently stir it with a spoon until everything just comes together. 
5. Tender pancakes come from not over-mixing the batter. If there are still a few pockets of flour, don’t worry about it. 
6. Let the mixture sit for 10 to 15 minutes.
7. Place a non-stick or cast-iron pan on medium heat. Once it’s hot, melt a small amount of butter, about ½ teaspoon, then ladle some pancake batter into the center of the pan. 
8. You can make your pancakes as large or small as you like. A normal amount is about 1/4 to 1/3 cup of batter. If it’s your first time making pancakes, make them smaller: they’ll be easier to flip.
9. As soon as the batter is in the pan, place 3 to 4 banana slices atop of the uncooked side of the pancake. 
10. Once the edges of the pancake start to dry up and you can see the middle start to bubble, flip the pancake over. 
11. Cook until it is browned on both sides. Stack the finished pancake on a plate in a warm oven and repeat the above process until you run out of batter. Serve hot, with butter and syrup.

WOW Get Chocolate Zucchini Muffins on your babies breakfast

Ingredients

2 cups grated zucchini
1½ cups all-purpose flour
1½ cups oats
½ cup cocoa powder
1½ cups sugar
1 tbsp cinnamon (optional)
2 tsp baking soda
1 tsp salt
4 eggs
1 cup plain yogurt
½ cup dark chocolate chips (optional)

Recipe

1. Preheat the oven to 350 °F. Cut off the round end of the zucchini (which is a little tough), but keep the stem to use as a handhold. 
2. Shred the zucchini with a box grater, stopping when you get to the stem. 
3. Butter or oil 24 muffin tins, or just line them with muffin cups.
4. Measure the dry ingredients (flour, oats, cocoa powder, sugar, cinnamon, baking soda, and salt) into a medium bowl.
5. Mix the zucchini, eggs, and yogurt in a larger bowl. Add the dry ingredients, then mix until everything is just combined. 
6. Add the chocolate chips if you’re using them, then stir once. 
7. With a spoon, dollop the batter into the muffin tins until each cup is about ¾ full and bake for 20 minutes. 
8. Pull the muffins out and poke with a toothpick or knife. If it comes out wet, bake the muffins for 5 more minutes.
9. Let the muffins cool in their tins for 20 to 30 minutes, then eat them warm!

Whole-Wheat Jalapeño Cheddar Scones

Ingredients

• ½ cup butter
• 2½ cups whole-wheat flour
• 1 tbsp baking powder
• 1 tsp salt
• 4 oz sharp cheddar, diced
• 1 jalapeño, finely diced
• 2 eggs, lightly beaten
• ½ cup milk
• e g g  wa s h
• 1 egg
•  salt and pepper

Directions

1. Place the butter in the freezer for 30 minutes.
2. Turn the oven to 400 °F. Line a baking sheet with parchment paper, or lightly grease the pan if you don’t have the paper.
3. In a large bowl, combine the flour, baking powder, and salt. 
4. Prepare your jalapeño and cheese. Cutting the cheese into cubes rather than grating it means you’ll have pockets of gooey cheese that contrast nicely with the scone. 
5. If you want the spice of the jalapeño, leave the seeds and membrane; if you like it milder, remove them and chop up only the pepper itself.
6. Remove the butter from the freezer and grate it directly into the flour mixture. (Use a cheese grater—it’s the best way to break up butter without melting it.) Using your hands, gently squish the butter into the flour until everything is incorporated but not smooth. 
7. The chunks of butter will create flaky scones. Add the jalapeño, cheese, eggs, and milk to the bowl, then use your hands to gently mix everything until it just comes together. It will probably be a little shaggy, but that’s just fine.
8. Sprinkle flour on a clean countertop and dump the dough onto it. Gently shape the dough into a disc about 1½” thick. Cut the dough into six triangles, like a pizza, and move them to the cookie sheet.
9. In a small bowl, gently beat the egg for the egg wash.
10. Brush it over the scones, then sprinkle salt and pepper over each one. Bake for 25 minutes or until the scones are golden brown.

Good and Cheap - Peanut Butter and Jelly Granola Bars For Breakfast

Ingredients

• 3 cups rolled oats (or 2 cups
• oats and 1 cup Rice Krispies)
• ½ cup peanut butter
• ½ cup jelly or jam
• ¼ cup hot water
• ¼ tsp salt
•  butter or vegetable oil

additions

•  nuts
•  coconut
•  dried fruit
•  honey

Directions

1. Heat the oven to 350 °F.
2. Butter or oil an 8” x 11” baking pan. If you have a different size pan, that’s fine—it’ll just change how thick the bars are.
3. Pour the oats into a large bowl. You can use quick oats if they’re all you have, but I prefer the bite and chew of rolled oats. 
4. For a different texture, you can also substitute a cup of oats with a cup of Rice Krispies, but the bars are great either way.
5. Add the peanut butter, half the jelly, the water, and the salt to a small pan. Stir over low heat until it’s smooth
6. Mix the peanut butter and jelly concoction into the oatuntil all the oats are coated and you have a sticky massDump the mixture into the oiled pan and press it into an even layer. Spread the remaining jelly over the top.
7. Pop the pan into the oven for 25 minutes, until it’s toasty and brown around the edges. Mmm. Crunchy.
8. Leave the bars in the pan until they cool completely, about an hour, then slice into 12 bars.

Good and Cheap - Egg Sandwich with Mushroom Hash 

Ingredients

2 tsp butter
1 small potato, diced
½ lb mushrooms,  sliced
2 cloves garlic, finely chopped
2 eggs
salt and pepper
2 rolls, 2 English muffins, or 4 slices of bread


a d d i t i o n s
tomato,  sliced avocado cheese

v a r i a t i o n s
potato and onion potato and pea collards and bacon zucchini chorizo  and green  chili

Recipe

1. Melt half the butter in a pan  on medium heat, then throw in the potato and cook for 5 minutes, stirring minimally. Season with salt and pepper. 
2. Add the mushrooms and garlic, as well as a splash  of water if the potatoes are getting stuck to the pan.  
3. Cook for another 5 minutes, until the mushrooms are brown and have shrunk down.
4. Test the potato by piercing one piece with a fork. If it goes through easily,  you’re done. If not, cook for a few more minutes. (The smaller the potatoes are chopped, the quicker they’ll cook.)
5. Taste and adjust the seasoning to your preferences.
6. Melt the other teaspoon of butter in another pan  on medium heat. Crack the eggs into the pan  and dust with salt and pepper again. Salt and pepper are critical to these ingredients, so don’t worry about overdoing it.
7. If you  like your eggs sunny-side up,  place a lid over the pan  to ensure the whites will cook through without making the yolks  hard. Once the whites are no longer translucent, take them off the heat.
8. If you  like eggs over-easy (my  favorite), wait until the yolks  are cooked but still look runny, then flip each egg with a spatula and let the other side cook for about 15 seconds.  That’ll  get your whites fully  cooked, but keep the yolks  runny—the best. If you  prefer hard yolks  (please no!), then cook for a little longer.
9. Toast the bread or bun,  then assemble  it into a sandwich, using any condiments you  like. Way  better than what you’ll  find at the corner deli.

Good and Cheap - Yogurt Smash!

There are so many types of yogurt in the grocery store: some low in fat and high  in sugar, some with cute animal pictures. Some are Greek. Some have chocolate shavings and candy. Some have names like key lime pie.

Now  forget about all of that. The best value  for your money are the big buckets of plain  yogurt. The fat content is your choice just check that it doesn't contain gelatin and you're all set. Starting with plain  yogurt, you can make  super flavors in your own kitchen, where you  know exactly whats going  into it.

If you  have kids, ask them what flavors they can imagine and go make it! It’s a lot more fun  than letting the supermarket choose for you. Try something new  and smash it in! Check out the ideas on the adjoining page.

If you  want a thicker Greek-style yogurt, all you  have to do is strain regular American yogurt through cheesecloth to remove the extra water.

Yogurts versatility makes  it a great staple to keep in the fridge. Mix it with some of the items you  see on the next page or turn it into a savory sauce like raita or tzatziki.

Good And cheap - Dal

This thick lentil soup is a flavor-packed staple of the Indian table. There are a ton of ways to prepare dal, but the core—beyond the lentils themselves—is usually ginger, garlic, and chili, along with some dry spices.

Ingredients

• 2 cups lentils
• 1 tbsp butter
• 1 onion, finely chopped
• 1 tsp cumin seeds
• 1 tsp black mustard seeds
• 1 tsp turmeric powder
• 2 cloves garlic, finely chopped
• 1 green chili, finely chopped
• ½ inch ginger root, grated
• salt and pepper

Recipes

1. You can use any type of lentil you like. If you’re using larger lentils (like chana dal, french lentils, or split mung beans), soak them for 30 minutes to start. If you’re using the small orange lentils, then don’t bother soaking them; they cook very quickly.
2. Melt butter in a saucepan on medium heat. Add the onion and let it cook for 1 minute, then add the cumin and mustard seeds and stir them around with the onions until they sizzle. 
3. Toss in the turmeric powder, garlic, and chili and cook for 3 to 4 more minutes. 
4. Add the ginger root and stir fry quickly for about 30 seconds. 
5. Add the lentils along with enough water to cover them, then place a lid on top. 
6. Let everything cook for 20 to 45 minutes, or until the lentils are tender. 
7. Taste the dal and add salt and pepper. You’ll probably need a fair bit of salt to bring out all the flavors—a teaspoon or so. If you have them available, top the dish with a splash of cream or some chopped fresh cilantro.