Banana Pancakes

If you frequent Pinterest or Facebook, you may have seen posts about 2-ingredient banana pancakes and wondered if they were the real deal. We’re here to ease your mind and let you know that yes, you really can make pancakes with just 2 ingredients. You can prepare this recipe exactly how it appears below or customize it with a few extra ingredients, such as mini chocolate chips, crushed pecans, or fresh blueberries. The pancakes taste incredible plain, but you can also top them with butter, syrup, and powdered sugar.

Ingredients

• 2 bananas, mashed
• 4 eggs, beaten

Preparation

1. Combine beaten eggs and mashed bananas.
2. Pour batter into small circles on a greased griddle or nonstick skillet.
3. Heat until golden brown, flipping after a minute or two to ensure even cooking.

Avocado Eggs

Creamy avocado surrounds protein-packed eggs in this easy, heart-healthy breakfast recipe. If you’ve got a few extra minutes, add chopped tomatoes, bacon, or green onions to your avocado eggs.

Ingredients

• 1 avocado, halved and deseeded
• 2 eggs
• Pepper

Preparation

1. Place avocados on a tray and crack 1 egg inside each avocado half.
2. Bake for 15 to 20 minutes at 425 degrees Fahrenheit.

Cheese and Bacon Omelette

Gooey cheese enhances the salty, satisfying crunch of crispy bacon in this cheese and bacon omelette.

Ingredients

• 2 eggs, beaten
• 4 strips of bacon, cooked and crumbled
• ½ cup of shredded cheddar cheese

Preparation

1. Pour eggs in a nonstick skillet and heat over medium heat, using a spatula to lift the edges occasionally.
2. Add cheese and bacon in the center of the omelette, then fold in half and top with additional bacon and cheese.

Egg Pepper Rings

Colorful pepper rings transform ordinary fried eggs into a fun, flavorful breakfast that kids (and adults) will love.

Ingredients

• 1 bell pepper, sliced into rings and deseeded
• 3 eggs, cracked into individual bowls
• 2 teaspoons olive oil

Preparation

1. Coat a skillet with olive oil and heat pepper rings over medium heat, 1 minute on each side.
2. Place 1 egg inside each pepper ring and cook for an additional 3 to 5 minutes.

Waffle Sandwich

Most waffle sandwiches we’ve seen are stuffed with eggs, cheese, and bacon. We decided to try something new and whip up this peanut butter and jelly waffle sandwich.

Ingredients

• 2 waffles, toasted
• Peanut butter
• Jelly or preserves, any variety

Preparation

Cover waffles with peanut butter and jelly. Slice in half, if desired.

Cheese Grits

Grits: Either you love ‘em or you hate ‘em. We love them, and we love them even more when they’re filled with creamy cheddar cheese and tangy hot sauce.

Ingredients

• 2 cups of grits
• ½ cup cheddar cheese
• Dash of hot sauce

Preparation

1. Prepare grits according to package instructions.
2. Add cheese and a dash of hot sauce.
3. Top with butter, salt, and pepper, if desired.

Strawberry Smoothie

This strawberry smoothie is one of the easiest smoothies you’ll ever make.

Ingredients

• 10 strawberries, stems removed
• 1 cup of almond milk, chilled
• ½ cup of ice

Preparation

Pulse all ingredients in a blender until smooth.

Egg on a Muffin

If you love the McMuffin McDonald’s sells but don’t want to load up on trans fats or wait in a long drive-thru line, try this egg on a muffin.

Ingredients

• 1 English muffin, halved
• 1 slice of American cheese
• 1 egg, fried

Preparation

Place slice of cheese on bottom of English muffin and top with egg. Cover with muffin top.

Blueberry Cream Cheese Sandwich

Antioxidant-rich blueberries are cloaked in soft, smooth cream cheese on this blueberry and cream cheese sandwich.

Ingredients

• ⅛ cup fresh blueberries
• 2 tablespoons cream cheese, softened
• 2 slices of bread, toasted

Preparation

Coat toasted bread with cream cheese and blueberries.

Hashbrown Cups

Preparing hashbrowns in a skillet takes forever. Make these hashbrown cups in a muffin tin and pack a few in your purse or backpack for on-the-go eating.

Ingredients

• 12 eggs
• 1 bag of refrigerated hashbrowns, thawed
• 2 tablespoons olive oil

Preparation

1. Coat 12 slots in a muffin tin with olive oil or canola oil.
2. Press hashbrowns in muffin slots and top each hashbrown with a cracked egg.
3. Bake at 400 degrees Fahrenheit for 15 to 20 minutes.