This document provides recipes and instructions for three breakfast options: an apple pie porridge made with oats, milk, apple and cinnamon; scrambled eggs made with eggs, milk and pepper served on toast; and a green smoothie made by blending mango, peach, spinach, banana and water. Each recipe lists the number of servings, preparation and cooking time, and calorie count. The document explains how to make scrambled eggs with soft curds, and that smoothies are a portable breakfast option that provide fruit and greens.