spoil yourself with these easy breakfast recipes

Photo: 101Cookbooks

They're all quick and easy enough to squeeze into any morning routine.

Taste of Home's Cherry-Brandy Baked Brie makes a truly mouth-watering spread for your morning croissant or baguette. You simply mix together 1/2-cup each of dried cherries and dried walnuts with 1/4-cup each of brown sugar and brandy, then spoon this mixture over a round of Brie cheese in a pie dish. Bake it at 350°F for 15-20 minutes until the cheese is softened.

101Cookbooks' Warm and Nutty Cinnamon Quinoa recipe is so healthy, and so delicious! Here are the necessary ingredients:

1 cup organic 1% low fat milk
1 cup water
1 cup organic quinoa, (hs note: rinse quinoa)
2 cups fresh blackberries, organic preferred
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted*
4 teaspoons organic agave nectar, such as Madhava brand

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.

The next three recipes are courtesy of Women's Health Magazine. They're incredibly easy and incredibly delicious! For a Banana-Nut Waffle Sundae, first slice half a banana. Toast 2 whole-grain frozen waffles. Top with 1/4 cup of nonfat Greek yogurt, banana slices, and 2 tablespoons of toasted walnuts.

To make an Egg In a Nest, in a pan over medium-low heat, warm 1 tablespoon of oil. Place a slice of bread with a circle cut from the center in the pan. Crack 1 egg into the hole and cook for 3 to 4 minutes, until the egg is firm; add the cut-out bread circle to toast for the last 1 to 2 minutes (it'll be yummy when you remove it and eat it). Transfer everything to a plate and serve with avocado and tomato slices.

For Sweet and Spicy Quinoa Hash, in a skillet over medium heat, warm 1 teaspoon of coconut oil. Add a pinch of red pepper flakes and 1/2 cup cubed sweet potato, then saute for about 5 minutes. Stir in 1/3 cup of chopped kale, 1 clove of minced garlic, and a pinch of salt. Saute until kale has wilted, about 3 minutes. Add 1/2 cup cooked quinoa (you'll have to do this beforehand or separately) and heat through.