Here is a wonderful and awesome,filing breakfast recipe apt for a nice morning treat.always enjoyed by my friends.

Tomato pancakes:
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Ingredients;
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2 cups maida (flour)
2 eggs
1/2 cup tomato puree
1/2 cup oil for making the pancakes
salt to taste

For filling:
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250 gm cottage cheese
1 cup peas (shelled)
1 tsp cumin seeds
2 green chillies (chopped)
1 tsp lemon juice
2 tbsp oil
salt to taste

method:
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For making the filling:
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Heat the oil add the cumin seeds and allow them to splutter. Crumble the paneer and add to the oil. Mix in the spices and stir,and cook for 2-3 minutes.
Remove and keep aside.

For making pancakes:
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Beat the eggs. slowly mix in the maida,taking care that no lumps are fored. Mix in the tomato puree and the salt to taste. Beat well. Take a non-stick frying pan and spread it evenly. Allow to cook over medium heat for 2 minutes. Gently remove the pancake and turn it over and cook the other side. Spread a portion of the prepared filing in the centre of the pancake and fold from both sides. Prepare all the pancakes in this way.
Serve hot with french fries,pastry or Swiss roll.

Some examples of easy, time-saving breakfast recipes are: Boiled eggs, casseroles, omelettes, Greek yogurt, muesli poached eggs, porridge, potato pancakes, sausage and mash, sausage cheese casserole and scrambled eggs. You can find more breakfast recipes here:

http://www.easy-special-health-recipes.com/healthy-breakfasts.html

Good for you breakfasts can be simple and easy to prepare. There are so many choices, but my choice is homemade granola with fruit sweetened yogurt. Try to buy local ingredients and if possible local yogurt! Of course it is easy to buy your granola already made but what a treat homemade granola can be.
Homemade granola is simply a mixture of rolled oats, nuts, seeds, and spices that are mixed with oil (or melted butter) and maple syrup and then baked until golden brown.

It is best to make the granola the night before and then store it in a glass, air -tight jar in a dark cupboard to retain the freshness. Make a large amount so that you have enough to last you for a week or so. Homemade Granola Recipe:
3 cups (300 grams) old-fashioned rolled oats (not instant)
3/4 cup (75 grams) sliced or slivered almonds
1/2 cup (45 grams) raw sunflower seeds
1/2 cup (45 grams) raw pumpkin seeds
1/2 tablespoon (5 grams) wheat germ (optional)
1/2 tablespoon ground cinnamon
1/4 teaspoon salt
2 tablespoons canola oil or 2 tablespoons (28 grams) unsalted butter, melted
1/2 cup (120 ml) pure maple syrup (preferably Grade A Dark Amber)
1 cup dried fruits (cranberries, cherries, apricots, dates, figs, and/or raisins) (optional)
Granola Recipe: Preheat oven to 325 degrees F (165 degrees C) and place rack in the center of the oven. Either butter or line a baking sheet with parchment paper.
In a large bowl combine the rolled oats, nuts, seeds, wheat germ, ground cinnamon, and salt.
In a small bowl, stir together the oil (or melted butter), and maple syrup. Pour this mixture over the dry ingredients and toss together, making sure all the dry ingredients are coated with the liquid. Spread onto the prepared baking sheet and bake for about 30 - 45 minutes or until golden brown, stirring occasionally so the mixture browns evenly. (The browner the granola gets (without burning) the crunchier the granola will be.) Place on a wire rack to cool. You will notice that the granola may still be sticky when it is removed from the oven but it will become crisp and dry as it cools. Make sure to break up any large clumps of granola while the mixture is still warm. Once the granola has completely cooled, store in an airtight container or plastic bag in the refrigerator. It will keep for several weeks.
Makes about 5 cups.
Note: Once the granola has cooled completely you can add a variety of dried fruits; cherries, cranberries, raisins, and apricots are popular choices

One of my favorite quick and easy breakfast recipes is for Monkey Bread. It is great because it can be made as the main dish or just as something sweet on the side if you have a larger meal. I actually just made it this week (took about 5-10 minutes plus cooking time) and it was a huge hit with the people who had it.

Monkey Bread

Ingredients:
4 cans refrigerated biscuits
1 cup packed brown sugar
1 1/2 sticks butter (3/4 cup)
1/2 cup white sugar
2 Tablespoons cinnamon

Directions:
1. Preheat oven to 350 degrees F and grease a bundt pan
2. Mix white sugar and cinnamon in a bowl. Cut the biscuits into quarters and roll them in the mix.
3. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan.
4. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits.

My favorite breakfast has to be a ham and cheese omelet and since it’s pretty easy to make, I can actually cook it too.

Ingredients:
Three Large Eggs
1 ½ teaspoons butter or margarine
Two ounces shredded cheese
Ham-chopped
¼ cup of milk

Directions:
1. Use a bowl and place the eggs, milk, and salt and pepper if desired
Using a fork, beat 25 to 30 strokes to make the mixture fluffy and blended well

2. Heat up skillet on medium heat and melt 1 ½ teaspoons of butter or margarine

3. When the butter stops sizzling, pour the egg mixture into the skillet

4. After it looks like the egg is starting to cook around the edges, (about 25 to 30 seconds) using a cooking sprayed spatula, carefully move the cooked egg toward the center, so the uncooked egg can reach the bottom of the skillet. Repeat this 6-8 times around the skillet, tilting when needed, 1 to 1 ½ minutes.

5. Continue to cook the egg until it is pretty well done but still slightly wet on top.

6. With the skillet handle facing you, sprinkle the shredded cheese and ham on one side of the omelet. Then with the spatula, fold over the unfilled egg side to the filled side.

7. Tip the omelet so that it slides onto a plate. Serve with toast if you desire.

Like you @edwardclint, I also am looking for quick and easy recipes for breakfast. It is because I really cannot spend too much time in the kitchen and esp. in the morning that kids need to get to school early. I am thankful that I am able to be a part of this site because I am able to learn plenty of recipes from different cultures and I’ve learned that I don’t need to stick to what my culture has practiced because there are really a lot to choose from. Actually, since I love oatmeal, I’m giving you the recipe for “Fruity Baked Oatmeal Recipe.”

So the ingredients you need to prepare are:
• 3 c. of quick-cooking oats
• 1 c. brown sugar
• 2 tsps. Baking powder
• 1 tsp. salt
• ½ tsp. ground cinnamon
• 2 eggs that are lightly beaten
• 1 c. fat-free milk
• ½ c. melted butter
• 3/4 c. chopped peeled tart apple
• ¾ c. chopped peaches (fresh or frozen)
• 1/3 c. blueberries (fresh/frozen)
• Additional fat-free milk (optional)

Instructions:
Combine the oats, brown sugar, baking powder, salt and cinnamon in a large bowl. In a separate bowl, combine also the eggs, milk and butter and then add the mixture to the dry ingredients. Stir in the fruits. Then pour the mixture into an 8-inch square baking dish coated with cooking spray and bake uncovered at 350°F for 35 to 40 minutes or until the inserted toothpick near the center comes out clean. Cut into squares and serve with milk. This can serve up to 9 persons.

There are more quick and easy recipes for breakfast that you can get at http://www.tasteofhome.com/Recipes/Holiday---Celebration-Recipes/Mother-s-Day-Recipes/Top-10-Easy-Breakfast-Recipes . Enjoy!

I enjoy pancakes and french toast for breakfast and found a good, quick and easy recipe from Rachael Ray of the Food Network for french toast. She calls it "French Toast Cups with Fruit and Cream''. It looks delicious and I will try it sometime soon!

Ingredients:

•Nonstick cooking spray
•3 eggs
•1 tablespoon milk
•2 teaspoons cinnamon
•Dash of vanilla extract (optional)
•Dash of fresh nutmeg (optional)
•8 slices white or wheat sandwich bread
•1 pint fresh berries, such as strawberries, blueberries, blackberries or raspberries
•Whipped cream

Directions:

PreparationPre-heat the oven to 375ºF.

Spray the inside of each cup of a 6-cup muffin tin with nonstick cooking spray and set aside.

In a medium size mixing bowl, whisk together the eggs, milk, cinnamon, vanilla and nutmeg. Cut slits in each slice of bread from the middle of the slice to each corner – this will make it easier to put the slices in the muffin cups without tearing.

Dip each slice of bread in the egg mixture, then lightly press them into the cups of the muffin tin, overlapping the pieces where you cut the slits to make them fit into the cup without tearing.

Bake the French toast cups for 12-14 minutes, until they're light golden brown.

Allow the cups to cool slightly in the muffin tin before removing them. To serve, arrange the cups on a platter and fill each one with fresh fruit and top with whipped cream.

http://media.rachaelrayshow.com/managed/recipes/2008/10/24/thumbs/3043FrenchToast7_final.jpg