Hi There, Today we will see 3 amazing and easy and delicious Breakfast Recipes

1 – Chicken and Asparagus Crepes

  • Preparation Time: 1 hour + chilling time 
  • Cooking Time: 20 minutes
  • Servings: 12

Ingredients

  • 2 tbsp butter, melted 
  • 3 eggs
  • 1 ½ cup 2% milk 
  • ¼ tsp salt
  • 1 cup all-purpose flour 

For the Filling:

  • 1 tsp canola oil
  • 1 ½ cup cut fresh asparagus (1-inch pieces) 
  • 1 small onion; chopped
  • 3 cup cubed rotisserie chicken 
  • 2 ½ cup sliced fresh mushrooms

For the sauce:

  • ⅛ tsp pepper
  • ¼ tsp salt
  • 1 ½ cup 2% milk
  • ¼ cup all-purpose flour⅔ cup part-skim shredded mozzarella cheese 
  • ¼ cup butter, cubed
  • 6 slices of Swiss cheese, halved

Directions

1. Whisk the milk, eggs, and butter in a large mixing bowl. Combine the flour and salt; add to the egg mixture and combine well. Refrigerate it for 1 hour.

2. Over medium heat, gently butter an 8-inch nonstick pan and pour ¼ cup of batter into the middle. Lift and tilt the pan to evenlyy coat the bottom. Cook until the top appears to be dry, then flip and cook for an additional 15-20 seconds. Place on a wire rack to cool. Continue with the remaining batter, re-greasing the skillet as necessary. When the crepes are cold, layer them with waxed paper/paper towels between them.

3. In a skillet, sauté the asparagus and onion with canola oil until they are soft. After adding the mushrooms, cook for another 2 minutes. Take the chickken out of the pann and set it aside. Set it aside.

4. Melt the butter in a small pot over medium heat for the sauce. Stir in the salt, flour, and pepper until smooth, then add the milk in a slow, steady stream. Bring to a boil, then reduce to low heat and simmer, constantly stirring, for 2 minutes, or until the sauce has thickened.

5. Fill each crepe halfway with filling, then top with the 2 tbsp sauce and 1 slice of Swiss cheese. Roll up and lay in 2 greased 11×7-inch baking trays, seam side down. Sprinkle Mozzarella cheese on top. Bake for 20–25 minutes, uncovered, at 350°F, or until bubbling.

Nutritions: 

Calories: 394.9; Protein: 22.3 g; Carbohydrates: 17.6 g; Fat: 23.1 g; Cholesterol: 140 mg; Fiber: 2 g50

2 – Banana Oat Breakfast Cookies

  • Preparation Time: 20 minutes 
  • Cooking Time: 15 minutes 
  • Servings: 12

Ingredients

  • ½ cup chunky peanut butter
  • One cup mashed ripe bananas (about Two mid ) 
  • ½ cup honey
  • 1 cup old-fashioned oats
  • 1 tsp vanilla extract
  • ¼ cup nonfat dry milk powder 
  • ½ cup whole wheat flour 
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • 1 cup dried cranberries/raisins 
  • ¼ tsp baking soda

Directions

1. Preheat the oven to 350°F. Blend bananas, honey, peanut butter, and vanilla in a mixing bowl until smooth. In a separate dish, whisk together dry ingredients; gradually fold into the wet mixture. Add the dried cranberries and mix well. Drop the dough by ¼ cupsful onto prepared baking sheets, 3 inches apart, and flatten to ½-inch thickness.

2. Bake for 14–16 minutes, or until golden brown. Allow 5 minutes for cooling on the pans. Place on wire racks to cool. Serve warm or at room temperature. Microwave the cookie on high for 15–20 seconds or until warm to reheat enough.

Nutritions: 

Calories: 212; Protein: 5 g; Carbohydrates: 38 g; Fat: 6 g; Cholesterol: 38 mg; Fiber: 4 g

3 – Focaccia

Preparation time: 30 minutes + 20 minutes baking time 

Ingredients

  • ½ cube of yeast
  • 250 grams of wheat flour 
  • 1 pinch of sugar
  • 250 grams of onions 
  • 2 sprigs of rosemary 
  • 7 tbsp olive oil
  • 1 tsp sea salt 

Preparation:

1. In a bowl, heap the flour and make a well in it. Add the crumbled yeast with a cup of lukewarm water and stir gently. Add a pinch of sugar. Allow the yeastt to foam for 10 min.

2. Mix 1 tbsp olive oil with 1 tsp sea salt and add to the yeast mixture. Then knead the entire dough vigorously until it is finally no longer sticky.

3. Cover with a damp cloth and let rise until it doubles in size.

4. Pluck rosemary needles from the sprigs. Peel onions and cut into fine rings. Heat the remaining olive oil in a pan and sauté the onions in it.

5.  Roll out the dough on a floured tray. Spread the onions with the oil 

from the pan over the dough, sprinkle with rosemary.

6.  Preheat the oven (225 degrees top/bottom heat). Bake the focaccia on the lower shelf for 5 minutes. Reduce the heat to 180 degrees Fahrenheit and bake for another 10 minutes. Leave in the switched-off oven for a further 5 minutes.