5-Ingredient Breakfast Recipes

From the Recipe Creator: I thought everyone knew how to make sawmill gravy until my husband, George, and I served it for a breakfast we hosted. It disappeared quickly, and everyone who tried it asked for the recipe. —Joan Daumeyer, Blanchester, Ohio

From the Recipe Creator: My husband grew up in Southern California and loves chorizo. We use the spicy sausage in these chorizo and egg wraps that our children call Daddy's Eggs.—April Nissen, Yankton, South Dakota

From the Recipe Creator: Save your leftover stuffing to make shells for holding baked eggs. This is a hearty breakfast that keeps us going for the marathon shopping trips. —Karen Deaver, Babylon, New York

From the Recipe Creator: Start your day with a smile. This fruit, yogurt and granola parfait is so easy to make. If you like, use whatever favorite fresh fruits are in season and are looking best at the supermarket. —Diana Laskaris, Chicago, Illinois

From the Recipe Creator: Loaded with sweet onions, this creamy pie makes a scrumptious addition to the brunch buffet. By using less butter to cook the onions and substituting lighter ingredients, I cut calories and fat from the tasty dish. —Barbara Reese, Catawissa, Pennsylvania

From the Recipe Creator: These breakfast-in-a-biscuit goodies will appeal to the young...and the young at heart. It's one of my favorite recipes because it doesn't require any special ingredients. —Marlene Neideigh, Myrtle Point, Oregon

From the Recipe Creator: There's just something extra special about a homemade applesauce recipe like this one. This simple dish is tart and not too sweet. It makes the perfect side, especially with pork chops or a pork roast. —Deborah Amrine, Grand Haven, Michigan

From the Recipe Creator: The best part about these creative and convenient bread bowls is that you can fill them with whatever you want. This is one of our favorite breakfasts. —Patrick Lavin, Jr., Birdsboro, Pennsylvania

From the Recipe Creator: I threw this hash together last minute for a church brunch. Folks liked it so much they asked me for the recipe, so I scrambled to write it down. —Paulette Heisler, Tampa, Florida

From the Recipe Creator: These melt-in-your-mouth waffles are so tender that you can skip butter and syrup, but why would you want to? —James Schend, Pleasant Prairie, Wisconsin

From the Recipe Creator: This is a fun bacon and eggs recipe! It can easily be doubled for a larger group. Make sure to use high-quality bacon so it doesn't fall apart in the muffin tin. —Edith Landinger, Longview, Texas

From the Recipe Creator: Crispy, sweet bacon dresses up any breakfast. When my girls see this, they call it "special breakfast." The big flavor punch just may surprise you. —Catherine Ann Goza, Charlotte, North Carolina

From the Recipe Creator: At the holidays, I'd rather spend time with family and friends than be stuck in the kitchen, so I rely on easy-to-fix recipes like this. No one can resist Canadian bacon and apples coated with a brown sugar glaze. —Paula Marchesi, Lenhartsville, Pennsylvania

From the Recipe Creator: This biscuits and sausage gravy is an old southern recipe that I've adapted. Homemade sausage gravy is a classic, hearty breakfast that takes you on a trip to the South every time it's served. —Sue Baker, Jonesboro, Arkansas

From the Recipe Creator: Get the morning started right with this super simple four-ingredient parfait. Try chunky or flavored applesauce for an easy variation. —Rebekah Radewahn, Wauwatosa, Wisconsin

From the Recipe Creator: These easy, healthy sausages taste great, and they make an elegant brunch dish. The recipe is also very versatile: It can be doubled or tripled for a crowd, and the sausages freeze well either cooked or raw. —Angela Buchanan, Longmont, Colorado

From the Recipe Creator: I used to make this bacon breakfast pizza for my morning drivers when I worked at a delivery place. And they just loved it. Breakfast pizza is a quick and easy eye-opener that appeals to all ages. —Cathy Shortall, Easton, Maryland

From the Recipe Creator: The first bite of creamy filling lets you know this isn’t any old omelet. Make it once, and we suspect you’ll be fixing it often. —Anne Troise, Manalapan, New Jersey

From the Recipe Creator: This meal-in-a-pan breakfast is ideal for busy weekday mornings. I just add fresh fruit and beverages. —Michelle Plumb, Montrose, Colorado

From the Recipe Creator: I made this tasty sausage and crescent roll breakfast casserole for a baby shower. It saved the day: Preparing it ahead gave me more time to finish decorating for the party. —Melody Craft, Conroe, Texas

From the Recipe Creator: American Toad in a hole is one of the first recipes I had my children prepare when they were learning to cook. Much easier than the European version, this fun egg-in-a-hole is sure to please. My "little ones" are now grown (and have advanced to more difficult recipes!), but this continues to be a traditional standby in my home and theirs. —Ruth Lechleiter, Breckenridge, Minnesota

From the Recipe Creator: I’m a night-shift nurse. When I get home, I make a crunchy parfait with yogurt for a protein boost before heading off to a good day’s sleep. —Meredith Brazinski, Neptune, New Jersey

From the Recipe Creator: Add some sparkle to your next get-together or church supper with these sunny citrus treats. The refreshing cups burst with color and flavor, plus they look so cute served in shiny foil containers. —Sue Ross, Casa Grande, Arizona

From the Recipe Creator: “These little treats are super-easy to make and perfect for a special breakfast. They’re also very nice for a casual dinner. The smoky cheese and bacon elevate eggs to another level!” Catherine Wilkinson — Dewey, Arizona

From the Recipe Creator: A baked omelet is a deliciously different way to serve eggs. The eggs bake in the oven, so you don't have to keep a constant eye on them like omelets made in a frying pan on the stove.

From the Recipe Creator: Because these sweet treats are so easy, I'm almost embarrassed when people ask me for the recipe. They're a snap to make with refrigerated buttermilk biscuits, sugar, cinnamon and your favorite fruit preserves. —Ione Burham, Washington, Iowa

From the Recipe Creator: My son and I eat this peanut butter oatmeal recipe every day for breakfast. It's a hearty, healthy way to jump start our morning. — Elisabeth Reitenbach, Terryville, Connecticut

From the Recipe Creator: Zap one of these frozen burritos in the microwave and you'll stave off hunger all morning. This recipe is my family’s favorite combo, but I sometimes use breakfast sausage instead of bacon. —Audra Niederman, Aberdeen, South Dakota

From the Recipe Creator: My husband and I had breakfast at a hotel and enjoyed an amazing mushroom and egg dish. As soon as I got home, I made my own rendition. —Rachelle McCalla, Batesville, Arkansas

From the Recipe Creator: This easy omelet will be a snap to fix for breakfast or dinner. —Agnes Ward, Stratford, Ontario

From the Recipe Creator: I have fond memories of my grandmother’s Yorkshire pudding wrapped around sausages, a puffy dish my kids called The Boat. Slather it with butter and maple syrup. —Susan Kieboam, Streetsboro, Ohio

From the Recipe Creator: I change up these warm, filling sandwiches to be sweet or savory but always a treat. All it takes is a different jelly or jam. Try hot pepper jelly when you want a little sizzle. —Danielle Loring, Lewiston, Maine

From the Recipe Creator: I was never a fan of grapefruit until I had it broiled at a restaurant—it was so tangy and delicious! I finally got the recipe and now I make it often for my whole family. —Terry Bray, Auburndale, Florida

From the Recipe Creator: A friend gave me this recipe to use at a bridal shower brunch, and the sweet chewy bacon strips were a big hit. Lining the pan with foil before baking helps cut down on cleanup. —Jane Paschke, University Park, Florida

From the Recipe Creator: My Grandma Dot used to make rhubarb compote and always had some in the freezer when I came to visit. This breakfast is a tribute to her. No two stalks of rhubarb are exactly alike, so make sure to taste the compote before you chill it. It should be tart, but sometimes it needs a little extra sugar. —Michael Hoffman, Brooklyn, New York

From the Recipe Creator: When our son, Chris, wants something other than cold cereal in the morning, he whips up these eggs. Cheese and evaporated milk make them especially good. They're easy to make when you're camping too. —Chris Pfleghaar, Elk River, Minnesota

From the Recipe Creator: These country-style patties are so simple to prepare. You'll never again settle for store-bought versions that are loaded with preservatives and not as good. —Bertha Bench, Mineral Wells, Texas

From the Recipe Creator: My daughter jokes that I am so predictable when it comes to dining out. I always order chicken souvlaki. So I thought, why not incorporate my favorite Greek dish into a breakfast wrap? It's healthy, tasty and easy to make.—Mary Jo Kempf, West Seneca, New York

From the Recipe Creator: My 13-year-old daughter and her friends asked for French toast at a sleepover, but we were out of bread. I used muffins instead, and they loved it. Double or triple this recipe for a holiday brunch. —Bonnie Geavaras-Bootz, Scottsdale, Arizona

From the Recipe Creator: My kids love loaded potatoes in restaurants, so I modified them to make at home. Using the microwave for the potatoes will save you about 10 minutes. I also use thin-skinned red potatoes instead of russets to save on peeling time. —Tena Kropp, Aurora, Illinois

From the Recipe Creator: Start off your day on a hearty note. This one-dish wonder will easily keep your busy family satisfied until lunch. —Jeannette Westphal, Gettysburg, South Dakota

From the Recipe Creator: Here’s my version of a deconstructed breakfast burrito that’s actually good for you. Go for hefty corn tortillas in this recipe. Flour ones can get lost in the scramble. —Christine Schenher, Exeter, California

From the Recipe Creator: Looking for a wonderful way to impress guests? You’ve got it—and you need only five ingredients to make these tasty apps! —Josephine Piro, Easton, Pennsylvania

From the Recipe Creator: Yogurt, cream, brown sugar and fresh fruit are all you need to wake up your taste buds on mornings you'd rather sleep in. Save time by having guests assemble their own parfaits. —Michelle Stillman, Lancaster, Pennsylvania

From the Recipe Creator: I throw in homegrown corn and from-scratch salsa when I make this super summertime omelet. Sprinkle on onions, mushrooms, peppers and breakfast meat to customize it. —William Stone, Robson, West Virginia

From the Recipe Creator: I have eggs every morning, and this is a delightful change from the classic scrambled egg meal. I like to add sliced peppers on top if I have them on hand. —Valerie Belley, St. Louis, Missouri