Breakfast

It'll take ya about 25 minutes to prepare to make this delicous bread and it will take three and a half hours to make the bread. And here is how you make it.

  1. Combine whole-wheat flour, all-purpose flour, yeast and salt in a stand mixer with the dough-hook attachment. Add 2 eggs, milk, sugar (or honey) and 2 tablespoons softened butter. Mix on low speed until the dough has pulled together and is smooth and elastic, about 6 minutes.
  2. Coat a large bowl with cooking spray. Scrape the dough into the bowl (it will be sticky) and turn to coat. Cover with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.
  3. Punch the dough down and turn it out onto a lightly floured surface. Divide into 3 equal pieces. Roll each piece out into a 1-inch rope about 14 inches long. Loosely braid the 3 ropes together, leaving spaces for the 6 whole eggs.
  4. Transfer the braid to a baking sheet lined with parchment paper. Nestle the eggs into the braid, spacing evenly. Cover loosely with plastic wrap. Let rise in a warm place until doubled in bulk, about 45 minutes.
  5. Preheat oven to 350F.
  6. Melt the remaining 1 tablespoon butter and brush the dough with half of it. Bake the bread until golden brown, 30 to 45 minutes. Transfer to a wire rack, brush with the remaining melted butter and let cool for at least 30 minutes. Serve warm or at room temperature.
  7. Tip: Many farm-fresh eggs come in a variety of colors including blue, green and brown. If you can't find colored eggs, naturally dye your own
  8. Per serving: 179 calories; 6 g fat(3 g sat); 2 g fiber; 23 g carbohydrates; 8 g protein; 68 mcg folate; 133 mg cholesterol; 3 g sugars; 2 g added sugars; 294 IU vitamin A; 0 mg vitamin C; 38 mg calcium; 3 mg iron; 256 mg sodium; 102 mg potassium.

    This one will take about 40 minutes to get ready for making it and around 40 minutes to make.

  1. Whisk flour, baking soda and teaspoon salt in a medium bowl. Whisk milk, 1 egg and oil in a small bowl. Add the milk mixture to the dry ingredients and whisk until smooth.
  2. Coat a medium nonstick skillet with cooking spray; heat over medium heat. Ladle 1/3 cup batter into the center of the pan. Immediately tilt and rotate the pan to spread the batter evenly over the bottom. Cook until the underside is golden brown, 1 1/2 to 2 minutes. Using a heatproof silicone or rubber spatula, lift the edge, then quickly grab the pancake with your fingers and flip it over. Cook until the second side is golden brown, about 1 minute more. Slide onto a plate. Repeat with the remaining batter, spraying the pan as needed and stacking pancakes as you go, to make 8 pancakes total.
  3. Wipe out the skillet and lightly coat it with cooking spray; heat over medium heat. Whisk the remaining egg, the remaining pinch of salt, pepper and chives (if using) in a small bowl. Pour into the pan and cook, gently stirring, until set, 2 to 3 minutes.
  4. To assemble a wrap, layer the egg across the bottom third of 1 warm pancake. Top with bacon, drizzle with syrup and roll up. Save the remaining pancakes for another time.
  5. Per serving: 411 calories; 31 g fat(5 g sat); 2 g fiber; 19 g carbohydrates; 14 g protein; 31 mcg folate; 231 mg cholesterol; 7 g sugars; 4 g added sugars; 436 IU vitamin A; 0 mg vitamin C; 115 mg calcium; 3 mg iron; 685 mg sodium; 249 mg potassium.

    This recipe will take 30 minutes to prepare and 30 minutes to make.

  1. Position rack in upper third of oven; preheat to 450F.
  2. Whisk eggs, dill, salt and pepper in a medium bowl. Heat oil in a large ovenproof nonstick skillet over medium heat. Add leeks; cook, stirring, until softened, about 4 minutes. Add spinach and ham; cook, stirring, until the spinach is wilted, about 1 minute.
  3. Pour the egg mixture over the vegetables and cook, lifting the edges of the frittata so uncooked egg can flow underneath, until the bottom is light golden, 2 to 3 minutes. Sprinkle cheese on top, transfer the pan to the oven and bake until the eggs are set, 6 to 8 minutes. Let rest for about 3 minutes before serving. Serve hot or cold.
  4. Per serving: 217 calories; 15 g fat(5 g sat); 1 g fiber; 6 g carbohydrates; 14 g protein; 97 mcg folate; 262 mg cholesterol; 2 g sugars; 0 g added sugars; 3,206 IU vitamin A; 10 mg vitamin C; 145 mg calcium; 3 mg iron; 419 mg sodium; 324 mg potassium; Nutrition Bonus: Vitamin A (64% daily value), Folate (24% dv); Carbohydrate Servings: 1/2; exchanges: 1 vegetable, 1 medium-fat meat, 1 fat

Ready In 30 m

Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil. Brush a large nonstick skillet lightly with some of the remaining 1 tablespoon oil; heat over medium heat until hot (but not smoking). Cook 4 cakes at a time, using about cup batter for each, making them about 3 inches wide. Cook until the edges are dry, about 2 minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with the remaining oil and batter, making 10 cakes total. Reduce the heat as necessary to prevent burning. Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available in large supermarkets and at natural-foods stores. (Or find it online from bobsredmill.com or kingarthurflour.com.) Store it in the freezer. Tip: To cut kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife.

    This will take ya about ten minutes to get ready and ten minutes to make.

  1. Bring water with the salt in it to a boil in a medium saucepan
  2. Stir in oats, bring heat down to a medium, stir occasionally until most of the water is absorbed which should happen in about 5 minutes.
  3. After all the liquid is soaked up, remove from heat and let stand for about 2 to 3 minutes, then top with the berries, pecans, yogert and syrup
  4. Per serving: 291 calories; 8 g fat(1 g sat); 6 g fiber; 49 g carbohydrates; 9 g protein; 27 mcg folate; 1 mg cholesterol; 18 g sugars; 9 g added sugars; 45 IU vitamin A; 7 mg vitamin C; 61 mg calcium; 2 mg iron; 165 mg sodium; 298 mg potassium

    This will take ya about five minutes to prepare and suprisingly about 5 minutes to make.

  1. Combine peanut butter and honey in a small bowl. Spread the mixture evenly over tortilla. Place banana on the bottom third of the tortilla; being careful not to tear the tortilla, roll tightly. Slice crosswise into 8 pieces.
  2. Per serving: 476 calories; 18 g fat(3 g sat); 7 g fiber; 64 g carbohydrates; 12 g protein; 24 mcg folate; 0 cholesterol; 24 g sugars; 6 g added sugars; 76 IU vitamin A; 10 mg vitamin C; 106 mg calcium; 2 mg iron; 446 mg sodium; 426 mg potassium