Cornmeal buttermilk pancakes by Dinners For Winners

Egg and Toast Muffins by Some The Wiser


1 package stuffing mix (6 oz)
1/2 cup butter 
12 eggs
5 tablespoons sausage, or veggie sausage, crumbled
1/2 cup Monterey Jack Cheese, shredded (optional)


Preheat oven to 400 degrees Fahrenheit.  Grease a 12 cup muffin tin.

Prepare stuffing, with butter, according to package instructions, skipping stand time and cooking instructions.  Press approximately 1/4 cup stuffing into the bottom and sides of muffin cups.   Sprinkle sausage into each cup.  Crack an egg into each cup, then sprinkle with cheese.

Bake for 20 minutes, or until yolks are set.  Let stand 5 to 7 minutes before removing from tin and serving.  Serve as is, or with a drizzle of real maple syrup.  Makes 12 muffins.

Hello Kitty

Perfect baked potatoes by Crepes of Wrath 

Lemon pancakes by Disgustingly Good

Baked egg with spicy beans by FussFreeCooking

Breakfast pizza by JoCooks


  • 1/3 pizza dough (recipe here)
  • 1 cup mozzarella cheese
  • 1/4 cup Parmesan cheese, freshly grated
  • 1 tomato, chopped in small pieces
  • 4 slices of bacon, cooked and cut into small pieces
  • 4 eggs
  • chives and parsley for garnish


  1. Preheat oven to 500 F degrees.
  2. Spray the pizza baking dish with cooking spray.
  3. Roll out the pizza dough and place it on the pizza baking dish.
  4. Arrange the mozzarella cheese evenly over the dough. Add the Parmesan cheese.
  5. Add the bacon and tomatoes to the pizza, making sure they’re spread evenly over the pizza.
  6. Crack 4 eggs on the pizza and bake for 10 to 15 minutes.
  7. Garnish with chives and parsley.

Parmesan baked egg by Pinch Of Yum

Whole Wheat Oatmeal Pancakes by The View From Great Island

1 cup oat flour
1 cup white whole wheat flour
2 tsp baking soda
2 tsp baking powder
2 large eggs 
3 packed Tbsp brown sugar
1 1/2 cups buttermilk
4 Tbsp melted butter, cooled
a splash of vanilla

  • Mix the flours and the baking soda and powder together.
  • Whisk the eggs and brown sugar together, then add the buttermilk, cooled butter and vanilla.
  • Fold the dry into the wet, and mix just until combined.  Lumps are good.  Add more milk or buttermilk if the batter seems too thick.
  • Cook on a lightly greased hot skillet.  With whole grain pancakes you can’t rely on the bubbles rising and popping in the batter to tell you when they’re done on the first side, the batter is too thick for that.  Go by your instincts…after a pancake or two you’ll have figured out how long they take.  Don’t overcook.

Pancakes with Blueberry Maple Syrup by Honey and Jam

Yellow Squash and Eggs by Snap Food

Salmon egg benedict by Apron & Sneakers

Crash hot potatoes by Sea Salt With Food

Blueberry banana French toast with maple syrup by A Splash Of Vanilla