Ingredients:

• 2 cups of Bisquick

• 1 1/3 cup milk (or water)

• 2 T vegetable oil

• 1 egg

Optional add ins:

• 2 tsp vanilla extract

• 2 T brown sugar

• 1 tsp cinnamon

Directions:

• Mix all ingredients together

• Pour batter in a waffle maker with a measuring cup (I used 1 cup)

• If freezing waffles, let cool completely. Transfer and store them in a freezer safe container or ziplock bags

• To reheat, microwave or toast in toaster

Freezer friendly, and perfect for mixing and matching!

Check out my video here!

Bread: bagel or English muffin

Egg: scrambled, fried, or over easy

Cheese: sharp cheddar, provolone, or American

Protein: bacon, sausage, fried salami

Ingredients:

• Smoothie of choice

• (Crunchy) peanut butter

• Granola

• Banana + other fruit

• Honey

• Chocolate chips

Directions:

1. Make smoothie of choice and put it in a bowl (specific smoothie recipes + tips coming soon!)

2. Add your favorite toppings; my favorites are peanut butter, chocolate chips and honey

Ingredients:

• 2 peaches, halved and hollowed out

• 1 cup granola

• 1 T butter

• 2 tsp Cinnamon Sugar

Toppings:

• Granola

• Heavy cream

• Honey

Directions:

1. Put granola, butter & cinnamon sugar in hollowed out halves of peaches,

2. Air fry @ 350° for 10 minutes

3. Top with the heavy cream, more granola and honey

Note:

This recipe is extremely versatile; replace granola with streusel, use brown sugar instead of cinnamon sugar, swap the heavy cream for yogurt, the list is endless!

Ingredients:

• 2 Russet potatoes

• 1 T oil

• 1 tsp paprika

• 2 tsp ranch seasoning

• 1 T Italian seasoning

• Salt and pepper, to taste

Directions:

1. Wash and dice your potatoes into small cubes

2. Toss in a bowl with paprika, ranch seasoning and Italian seasoning and oil

3. Air fry @ 370° for 15 minutes, shaking halfway

4. Eat plain, with ketchup or with your favorite breakfast

Stovetop Instructions:

1. Puncture holes into potatoes with a knife (to release steam) and microwave for 2 minutes on each side

2. Once cool enough to touch, dice into bite-sized cubes and add to an oiled pan. Add seasonings and mix

3. Cook for 15-20 minutes or until golden brown

Ingredients:

• 2 Cups breakfast potatoes (see recipe above)

• 2 T oil

• 1/2 onion, sliced

• 1 bell pepper, sliced

• 1 tsp garlic, minced

• 2 T butter

• 8 eggs

• 1/2 shredded cheese (I used fiesta blend)

• Salt and pepper, to taste

Directions:

1. Heat oil in a pan. Add onion and bell pepper and cook until vegetables are soft and onions are caramelized. Remove vegetables and set aside

2. Crack eggs into small bowl and whisk with favorite seasonings and/or milk (optional). Melt butter in the same pan. Add scrambled eggs and turn heat to low

3. Bring eggs on the edge towards the middle occasionally and cook until eggs are nearly cooked (a little shine). Turn off heat but keep the pan on the burner. The residual heat will cook the eggs the rest of the way

4. Assemble bowls! I put the breakfast potatoes into the smaller compartment and the veggies and eggs into the other. Top each serving of eggs with 1/8 cup of shredded cheese

5. Let everything cool to room temperature before sealing lids onto the container and storing in the fridge

Servings: 4