Chocolate chip muffin in the microwave

Hard boil eggs in the oven

Muffins for breakfast

Crispy hash browns in a waffle iron

Dip apple rings in pancake batter

Freeze all the ingredients for a smoothie in a ziploc

Scrambled eggs in the microwave

Cheap cereal breakfast bars

Make oats overnight in your fridge

Make an egg casserole in a crock pot.

Make easy chocolate breakfast rolls

Make a decadent waffle out of brownie mix

Pour pancake batter over bacon

Use waffle iron to make cinnamon rolls

Use your keurig to make hot oatmeal

Make pancakes out of cake mix

Make crispy bacon in the microwave.

Make a spinach omelette in a panini press

Make 3-ingredient breakfast bars

Turn frozen biscuits into doughnuts

Make perfect steel-cut oats in a rice cooker

Use your sandwich maker to make fluffy pancakes

Make yogurt and fruit popsicles for a summer morning.

Via

Which flavor is your favorite?
































































































































Via

A reason why men don't belong in the kitchen

Discover the breakfasts of many countries. Which breakfast is your favorite?

America: Home made thick pancakes with bacon, syrup and blueberries.

Argentina: Usually consists of “mate” (an infusion drink made with leaves of “yerba”) or dulce de leche with “facturas,”a croissant-like typical pastry.

Australia: Only one crucial ingredient here, Vegemite. Traveling Aussies are often found with a sneaky pot of the sticky, salty brown stuff in their backpack. Just don’t get in the Vegemite vs Marmite war – everybody knows Marmite is better, but let them have their fun.

Bolivia: Saltenas are a bit like empanadas crossed with Cornish pasties. They’re the traditional option for a Bolivian breakfast and usually filled with meat and vegetables, and slightly sweetened with sugar.

Brazil: A selection of meats, cheeses and bread is the normal breakfast fare.

Canada: Perogies are boiled, baked or fried dumplings made from unleavened dough and traditionally stuffed with potato filling, sauerkraut, ground meat, cheese, or fruit. Then you’ve got some sausages and toast to mop it all up.

China: A lot like lunch and dinner in China. Expect noodles, rice, sticky coated chicken and fried veggies

Cuba: Usually consists of sweetened coffee with milk with a pinch of salt thrown in. The unique Cuban bread is toasted and buttered and cut into lengths to dunk in the coffee.

Egypt: The breakfast of choice here is Foul Madamas. It’s made from fava beans, chickpeas, garlic and lemon. Above you’ll see the dish topped with olive oil, cayenne, tahini sauce, a hard boiled egg, and some diced green veggies.

Estonia: Curd cheese on a wheat bloomer – known locally as ‘cheese on toast’. The creamy topping can be supplemented with ricotta or fromage fraiche instead, if you prefer.

France: Le croissant, plain or with crushed almonds, butter, chocolate or cream, and coffee of course.

Full-English: Sausages, bacon, eggs, grilled tomato, mushrooms, bread, black pudding and baked beans. Knocked back with a cup of tea.

Germany: Wursts, local cheeses and freshly baked bread, all washed back with a strong coffee.

Ghana: The most popular breakfast item in this African country is waakye. It’s basically rice cooked in beans and is found at all the street stalls in Ghana.

Italy: ‘Cappuccino e cornetto’ aka a cappuccino and croissant.

Japan: What do you mean you’ve never had tofu for breakfast? It’s a popular choice in Japan, along with fish and rice. Soak it in soya sauce and you’ve got yourself one delicious, and semi-healthy breakfast.

Mexico: The delightful plate above consists of beef tips, chilequiles and other assorted goodies eaten in Manzanillo. Nachos, cheese and beans always feature heavily and a delicious, spicy breakfast is the norm.

Mongolia: Generally consists of boiled mutton with lots of fat and flour and maybe some dairy products or rice. In western Mongolia they add variety to their diets with horsemeat.

Morocco: Usually consists of different breads with some chutney, jam, cheese or butter. They have a really delicious crumpet-style bread which they make in huge slabs for you to tear a bit off, and a semolina pancake bread called Baghir.

Pakistan: In Pakistan you’ll get Aloo Paratha for your breakfast. It’ s an Indian unleavened flatbread made by pan frying, wholewheat dough on a tava. The dough contains ghee and the bread is usually stuffed with vegetables. It’s best eaten with butter, chutney or some other spicy sauce. It’s not uncommon to roll it up and dip it in your tea.

Portugal: Delicious and simple, stuffed croissants and plenty of coffee served in the sun.

Thailand: Usually consists of some meaty treat dropped in a semolina/porridge mixture. What you see above is pork porridge. It features Chinese doughnuts, beansprouts, pork intestine stuffed with peppery pork mince, sliced pork heart, stomach slivers and blood pudding. A bit more interesting than toast and jam anyway.

Turkey: The full Turkish treatment usually consists of a few varieties of cheese, butter, olives, eggs, tomatoes, cucumbers, jam, honey, and spicy meat.

Venezuela: Empenadas are the order of the day. Fill the little pastries with fresh cheese, minced meat or any combination of veggies and beans.

Vietnam: Vietnamese noodle soup, made from beef bones, ginger, onions and lots of aromatic spices

The Vietnamese sandwich, a.k.a. bánh mì, is the epitome of cheap, good food. The name is a Vietnamised version of the French baguette. A crisp and fluffy baguette is filled with a variety of meat, vegetables, herbs and sauce. It is the ultimate street snack and it is absolutely delicious!