Simple 6 . . . BREAKFAST
Breakfast recipes to fuel your day with 6* ingredients or less. 
Appetizers  |  Breakfast  |  Main Course  |  Cocktails  |  Desserts  |  Holiday  |  Sides  |  Snacks  |  Vegan |  Vegetarian 
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Honey Fig Goat Cheese Sandwich
  • 2 tsp honey
  • 1/4 tsp grated lemon rind
  • 4 oz Old Windmill Dairy Original Goat Cheese
  • 8 slices cinnamon-raisin bread
  • 2 Tbsp fig preserves
  • 2 tsp thinly sliced fresh basil
  • Cooking spray
  • OPTIONAL: 1 tsp powdered sugar

Heat a large nonstick skillet over medium heat. Add 2 sandwiches to pan. Place a cast-iron or heavy skillet on top of sandwiches; press gently to flatten. Cook 3 minutes on each side or until bread is lightly toasted (leave cast-iron skillet on sandwiches while they cook). Repeat with remaining sandwiches. Sprinkle with sugar, if desired.


Serves  4

. . . Recipe & Photo from MyRecipes.com
Sunrise Poppy Seed Dreams
  • 1 Tbsp BRIANNAS Poppy Seed Dressing
  • 1 slice whole grain bread
  • Small amount of butter or olive oil
  • 1/2 avocado
  • 1 egg 

Put butter in skillet on medium. When the butter has melted, fry the egg slowly. You may need to reduce the heat. Cook the egg sunny-side-up, or turn it over. While the egg is cooking, toast the bread. While the bread is toasting, mash the avocado. Spread the mashed avocado on the toasted bread. Put a tablespoon of BRIANNAS Poppyseed Dressing on the avocado, and put the fried egg on top. 

Serves  1

. . . Recipe by Linda Lockyer from Arroyo Grande, CA. Photo from BRIANNAS
Bacon Cranberry & Brie Toast
  • 1 slice bread, toasted
  • 1 oz Brie cheese, softened
  • 1-2 Tbsp Stonewall Kitchen New England Cranberry Relish
  • 1 slice cooked bacon, crumbled
  • 1 sprig fresh rosemary for garnish, optional

​Mix Brie and New England Cranberry Relish slightly and spread on toast. Sprinkle bacon over toast and garnish with fresh rosemary, if desired.
Serves  1

. . . Recipe & Photo from Stonewall Kitchen
Pecan Caramel Sticky Buns
  • 1 (1-pound) Loaf of unbaked bread dough (found in your groceries frozen food section)
  • 1 Tablespoon butter, melted
  • 2 Tablespoons granulated sugar
  • 1/4 teaspoon cinnamon
  • 3/4 cup Stonewall Kitchen Coffee Caramel Sauce (Or Choose Your Favorite Flavor) 
  • 1/4 cup pecans, chopped and toasted

To toast the pecans, place the pecans in a pan and bake in a 350° F oven approximately 5 minutes until the nuts are golden brown. Thaw frozen dough according to package directions. Preheat oven to 350° F. Grease a deep-dish 9-inch pie pan. Roll dough into a rectangle approximately 10x6-inches. Brush surface of the dough with melted butter. Combine the sugar and cinnamon and sprinkle over dough. Roll up the dough forming a 10-inch long roll. Cut into ten rounds about 1 inch thick. Sprinkle toasted pecans over the bottom of the pie plate. Spread the dessert sauce of your choice over the nuts. Place the dough rounds, spiral side up, over the sauce. Let the dough rise in a warm place 30 minutes or until it doubles in size. Bake in the preheated oven for 30 minutes or until cooked through and golden brown. Remove from oven and cool 5-10 minutes. Turn pie pan over onto a serving dish. Serve buns warm.

Serves  8

. . . Recipe & Photo from Stonewall Kitchen
Breakfast Banana Split
  • 1 banana, cut in half lengthwise
  • 1/2 cup to 2/3 cup cottage cheese
  • 1 -2 Tbsp Oregon Growers Triple Berry Jam or other favorite Oregon Growers Jam
  • 1 tsp ground flaxseed
  • 1 tsp chia seed
  • 1 – 2 Tbsp chopped walnuts 

Place two banana halves in serving dish or bowl. Add scoops of cottage cheese on top of banana. Drizzle with fruit preserves and garnish with flax, chia and chopped nuts. 

Serves  1

. . . Recipe & Photo from Natural Noshing.
* We all have salt, pepper and olive oil in our pantries and water in our sinks; those staples are just the extras for these simple recipes and don't count towards the 6 ingredients you may have to purchase. Great taste doesn't have to be complicated.