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Week 1: Breakfasts
1. PB&J Oatmeal
Cook 1/2 cup oats according to package directions, using milk or water. Top with 2 Tbsp peanut butter, 1 Tbsp all-fruit jam & 1/2 cup raspberries. Serve with milk, if desired. 

2. One-Minute Microwave Muffin
Toast 1 whole-grain English muffin, and place 1 egg in a small greased ramekin. Microwave on high for 30 seconds, then pierce the yolk with a fork and top with 1 slice ham or cooked bacon, 1 tomato slice & 1 slice cheddar cheese. Heat for another 30 seconds. Place cooked egg on the toasted muffin with condiments and spices of choice. Serve with 1 cup milk and an orange

3. Scrambled Breakfast Taco
Toast 1 tortilla while you scramble 1 egg. Top the tortilla with 2 Tbsp cooked black beans, 1 Tbsp shredded cheese, 2 Tbsp salsa & 1/2 cup chopped veggies of choice. Top with 1 Tbsp Greek yogurt and desired seasonings

4. Bacon 'n Cheese Oats
Cook 1/2 cup oats and top with 1 slice cooked bacon, 1 chopped green onion, 1/4 cup shredded cheese & a sprinkle of paprikablack pepper and salt.

5. Hash Brown Haystack
Cook 1 serving frozen hash brown according to package instructions. Meanwhile grease a small ramekin and place 1 egg in it. Microwave on high for 30 seconds, then top with 3 tomato slices and 1 slice cheese. Cook another 30 seconds. Top the hash brown with the egg mixture, seasoning as desired.

6. Rise & Shine Breakfast Sandwich
Spritz 1 slice whole-grain bread with cooking spray, then layer on 1 cooked egg, 1 slice deli ham & 1 slice cheese. Top with a second slice of bread, then toast on both sides until the cheese has melted and the sandwich is golden brown. Season as desired.

7. Berries & Cream French Toast
Combine 1 egg white, 2 Tbsp milk, 1 Tbsp orange juice & 1/2 tsp cinnamon in a shallow dish. Dip 2 slices whole-grain bread in the egg mixture, then cook on nonstick skillet until both sides are crispy. Combine 1 Tbsp OJ, 1 Tbsp low-fat cream cheese & 1 tsp powdered sugar, and spread on the slices of French toast. Top with 1/2 cup raspberries