I got this recipe off of http://www.therauberhouse.com.  It is Taylor's new favorite breakfast.  He will eat them until his stomach literally pops.  I admit it is one of my new top favorites as well.  The recipe is for one serving and then you just times it for how many servings you are making.  If I make 6 servings worth, I find that I end up with enough to really do 7 sandwiches.  I will warn you that these are not only scrumptius but very filling and fast to do - what's not to love?

2 slices bread
1/3 - 1/2 banana
peanut butter
mini chocolate chips or cinnamon chips optional

Make your peanut butter, banana sandwich.  Sprinkle on a few chips if you so desire.

Mix together in a pie plate:

1 egg
2 Tbsp orange juice
1/8 tsp cinnamon
1/8 tsp nutmeg
dash or cayenne pepper

Heat a skillet to medium high heat.  Brush with butter, oil, or cooking spray.  Dip your sandwich in the mixture so both sides are covered.  Cook in skillet till golden brown.  Top with syrup or powdered sugar.

We have pizza once a week.  That means that I have to add variety or I would go crazy although my kids could handle pepperoni pizza every day without complaint.

Breakfast Pizza
Pizza dough for 1 crust (I usually make the dough 1/2 whole wheat, 1/2 regular flour)
4 slices bacon, cooked and crumbled
1 c ricotta cheese
salt and pepper
2 c mozzarella cheese, shredded
2 green onions chopped
1/2 c spinach leaves optional
4 eggs

1. Roll the dough out into a pizza crust  and put into pizza pan.  Make sure the crust has a lip to it. Bake crust at 450 degrees till starting to lightly brown, about 8 minutes.
2. Spread ricotta cheese all over the crust.  Sprinkle with bacon, salt and pepper, cheese, green onions and spinach leaves.  Carefully crack the four eggs in the center of the pizza.  I like to crack the yolks just a little bit.
3. Cook for 10 more minutes or until eggs are firm.
4. Serve with salsa or hot sauce if desired.

This is easy to make but looks and tastes amazing.  We made it for General Conference morning this year to get us in the suitably food coma daze necessary for kids to sit and listen.  You can either make your own cream cheese mixture or I usually do the shortcut way.  We just keep a shaker full of cinnamon sugar mixture for our kid to make cinnamon toast with that I use.

1 loaf white sandwich bread
1 tub whipped white cream cheese
Cinnamon sugar sprinkle mixture in a shaker (1/4 c sugar with 1/2 tsp cinnamon and shake of nutmeg)
*Or you can mix 8 oz cream cheese with 1/4 c sugar, 1/2 tsp cinnamon and shake of nutmeg till smooth)
Jam if desired

Make cream cheese sandwiches.  Spread one piece of bread with the cream cheese and shake on the cinnamon sugar.  (Or spread on the cream cheese mixture if you are doing it that way).  If you want on another piece of bread spread jam.  Then put the two pieces of bread together.  Keep making sandwiches till you use up all the bread.  I usually get 8 sandwiches.

Mix in a shallow bowl like a pie pan:
2 c milk
4 Tbsp melted butter
2 egg
4 tsp vanilla extract
1/2 tsp salt
1 c flour
4 Tbsp sugar

Heat a skillet to medium heat.  Spray with oil.  Dip your sandwich in the batter till both sides are well coated, soak for a few seconds.
Lift sandwiches out of the batter and let any excess drip off for a moment.  Lay in skillet.  Cook till golden brown and then flip over, around 2 minutes per side. 
Serve with syrup and fruit.

I made this recipe once for a Stake Merry Miss dinner with my mom.  It felt like we made hundreds of these things.  But its an easy recipe, relatively healthy and quick. Goes great with french bread and salad for a dinner or with muffins and fruit for breakfast.  I cook up a package of bacon and then drain it and store half cup amounts in small bags in my freezer.  I have also used instead of bacon, turkey bacon pieces, canadian bacon that I have fried, and small pieces of ham.

Sprinkle into greased pie pan:
6 slices of bacon, cooked and crumbled
1 c swiss cheese shredded
1/2 c chopped green onion (1/2 of a bunch)

In a bowl combine:
2 c milk
3/4 c bisquick (at lower altitudes you can do 1/2 c)
1/8 tsp pepper
1/4 tsp salt
4 eggs

Pour mixture over ingredients in pan.  Bake for 50 minutes at 350 degrees.

This is our go-to breakfast for holiday mornings or for when company is over. You make it the night before, leave the butter out to soften and in the morning just mix the butter mixture together and you have a wonderful breakfast. This is Allison's favorite. When I make it for just my family I will leave the topping off and serve it with syrup and make it with a combination of whole and skim milk but when we have guests I go for the gusto.

Casserole:
1 loaf of white bread (don't do anything fancy, just the regular, cheap, white bread works the best)
8 large eggs
2 cups whole milk
2 cups half-and-half
1 Tbsp granulated sugar
2 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg

Topping:
12 Tbsp (1 1/2 sticks) butter softened
1 1/2 c packed (9 1/3 oz) light brown sugar
3 Tbsp corn syrup
1 c (4 oz) chopped pecans or walnuts

1. Toast the slices of white bread.
2. Grease a 9 x 13 inch baking dish. Make 2 layers of bread in the pan with the slices tight together. Whisk together the eggs, milk, half-and-half, sugar, vanilla, cinnamon and nutmeg and pour mixture over bread. Press lightly on bread to submerge in mixture if needed.
3. Cover with plastic wrap and refrigerate for at least 8 hours or up to 24 hours.
4. When ready to bake, heat the over to 325 degrees. Mix together the topping and spread over the casserole. Place the pan on a cookie sheet in case of spill overs and bake for 60 minutes. Let cool for 10 minutes before serving.

Serves 6 to 8 people

Every year for Valentine's Day we make waffles covered with strawberries and whipped cream. These are the most un-nutritious waffles ever but they are really, really good. They are great to make for company mornings as you do the work the night before, clean everything up and in the morning just pull out the batter and start cooking.

Makes 8 waffles

1 3/4 c milk (I use skim as the whole the recipe calls for is just more than I can justify!)
8 Tbsp (1 stick) butter
2 c flour
1 Tbsp sugar
1 1.2 tsp instant yeast
1 tsp salt
2 large eggs
1 tsp vanilla

Heat the butter and milk on low on the stove or in the microwave till butter is melted and then let cool till warm. Whisk in all the other ingredients. Scrape down the sides of the bowl, cover with plastic wrap and refrigerate for 12-24 hours. Cook on waffle iron.

We have made this several times in the past for Christmas morning. This is the boys favorite breakfast casserole.

12 oz lowfat breakfast sausage, cooked and cooled
3 thick slices white bread torn into pieces
1/2 c shredded Monterrey Jack Cheese
6 eggs
1 c milk
1/4 tsp salt
1/8 tsp pepper
1/2 c shredded Cheddar Cheese

Layer: bread, sausage, Jack cheese. Pour mix of eggs, milk, salt and pepper on top. Top with cheese. Cover and refrigerate overnight. Bake at 325 degrees for 40-45 min.

This is Spencer's favorite dinner. He likes it topped by salsa and sour cream. I prefer mago salsa and my neighbor does avocado, cheery tomatoes and picante. Its good any way you choose.

10 Eggs
1 tsp baking powder
1 pint small curd cottage
1/2 c melted butter
1/2 c flour
1/2 tsp salt
1 lb jack cheese, grated
4 oz can diced green chilies

Beat eggs in blender until light. Add flour, baking powder, salt and cottage cheese and blend. In large bowl mix egg mixture, cheese, butter and chilies. Pour into a 9x13 greased pan. Bake 35 minutes at 350 degrees. Serve warm.