Rise and shine!

According to moms everywhere, breakfast is the most important meal of the day. And since they're usually the ones who have to get up early enough to make it, they must be right.

They aren't alone.

According to WebMD, a healthy breakfast can help you have a more nutritionally complete diet, improved concentration, more strength and endurance and lower cholesterol levels.

Eating breakfast can also help you lose or maintain a healthy weight. Studies have shown that breakfast eaters don't get as hungry during the day and may even make healthier food choices at other meals.

The problem is, there are plenty of us who just don't feel like eating first thing in the morning. With a variety of tasty options, QVC's resident foodie and best-selling cookbook author, David Venable, may get you to change your mind.

Venable's recipes, from savory to protein-packed, just might get you out the door smiling and satisfied.

Warm Cinnamon Apple-Stuffed French Toast

Serves 4

"French toast doesn't have to be a guilty pleasure," says Venable. "This recipe calls for whole grain bread, egg whites, and protein-packed pecans. Just be sure to use thick, hearty slices of bread so you can make a sturdy pocket. Make sure the apples have cooled a bit before stuffing the bread."

Butter-flavored nonstick cooking spray

1-1/2 cups sliced apples

1 teaspoon ground cinnamon, divided

2 tablespoons light cream cheese

4 (1-1/2-inch thick) slices whole-grain bread

2 egg whites

1 whole egg

1 teaspoon vanilla extract

12 ounces medium-fine chopped pecans, lightly toasted

Confectioners' sugar

Maple syrup

Heat a nonstick griddle, or grill, over medium heat for 1 minute. Lightly spray the griddle with cooking spray. Grill each side of the apple slices for 30 seconds. Remove the apples from the heat and pour them into a medium-size bowl. Add the cream cheese and 1/2 teaspoon cinnamon and stir until melted.

Lay the bread on a cutting board and make a 2-inch incision into the side to form a pocket. Be careful not to pierce the other side. Repeat for each bread slice. Spoon 2 tablespoons of the apple mixture into each pocket and set aside.

Whisk together the egg whites, whole egg, remaining 1/2 teaspoon cinnamon and vanilla extract in a separate bowl. Transfer the egg mixture to a shallow 6-inch wide plate.

Take one stuffed French toast and lightly dip both sides into the egg mixture. Place it on the griddle or grill and cook for 1-1/2 minutes. Flip and cook for another 1-1/2 minutes. While each piece is cooking on its first side, repeat the dipping process with the next one.

Once the toast is golden brown, remove it from the heat. You can keep the toast warm in a low-temperature oven while making the rest. Serve with maple syrup. Top with toasted pecans and garnish with powdered sugar.

Loaded Breakfast Baked Potato

Serves 4

"By coating the potatoes in oil (or butter) and seasoning them with salt and pepper, it ensures a crispy, flavorful skin," says Venable. "Tightly wrapping them ensures the potatoes bake evenly."

Baked potatoes:

4 large russet potatoes

4 teaspoons vegetable oil

1 teaspoon salt, divided

1 teaspoon ground black pepper, divided

Filling:

8 tablespoons cream cheese, softened

12 tablespoons shredded cheddar cheese, divided

6 strips bacon, cooked and cut into 1/4-inch pieces, divided

2 finely chopped green onions, divided

4 eggs

Salt and ground black pepper, to taste

To prepare the baked potatoes, preheat the oven to 425 F and move one of your oven racks to the center.

Measure out 4 pieces of aluminum foil (be sure they're large enough to cover each potato) and pour a teaspoon of oil in the center of each piece. Place the potato in the center of the foil and rub it with the oil until completely coated. Evenly sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over each potato.

Tightly wrap the potato and repeat with the remaining potatoes. Bake for 1 hour, or until fork tender. (The baking time will vary based on the size of your potatoes.)

Remove the potatoes from the oven, unwrap them, and let them cool for 6-8 minutes. Cut off the top third of each potato. Then, use a spoon to carefully scoop out the inside flesh, leaving at least a 1/4-inch border. (Your potato should resemble a bowl or boat.)

To prepare the loaded breakfast potatoes, reduce the oven temperature to 350 F.

Spread 1 tablespoon of cream cheese on the bottom of each potato bowl. Sprinkle 2 tablespoons of cheddar cheese in each potato. Sprinkle half of the bacon and half of the green onions evenly between the 4 potatoes.

Then gently break an egg into each potato bowl, taking care to not break the yolk. Sprinkle a little salt and ground black pepper on top of the egg. Top each potato with the rest of the bacon, green onions, cream cheese, and cheddar cheese.

Place the filled potatoes onto a baking sheet and bake for 25-30 minutes, depending on how you like your eggs. Remove the potatoes from the oven and serve immediately.

Instant Apple-Snickerdoodle Oatmeal

Serves 8

"Store-bought instant oatmeal is heavy on the sugar and artificial flavors," says Venable. "Make a better, quick breakfast for your family and be creative with the add-ins.

Substitute the dried apple chips and cranberries for dried peach slices or omit the fruit and stir in maple syrup before serving."

4 cups instant oats

1/2 cup nonfat powdered milk

3/4 cup packed brown sugar

1 teaspoon salt

2 teaspoons ground cinnamon

2 cups chopped dried apple chips

1 cup dried cranberries

1 cup chopped toasted walnuts

Toss the oats, powdered milk, brown sugar, salt, and cinnamon in a large mixing bowl until evenly incorporated. Divide the mixture evenly into 8 sealable plastic bags. Place 1/4 cup apple chips, 1/8 cup cranberries, and 1/8 cup walnuts into each bag. Seal the bag and store in a cool, dry place.

When ready to make the oatmeal, pour the bag contents into a heat-tolerant mug. Add 8 ounces of boiling water.

Stir and let stand until thickened, about 1-2 minutes. Serve immediately.

Carrot Cake Doughnut Holes

Makes 32-34

"Turn your stove top to medium-high to get a temperature of 375 F. The best way to gauge and maintain the temperature of the oil is to invest in a candy or deep-frying thermometer.

Donuts:

1-2/3 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1-1/4 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

2 teaspoons unsalted butter, softened

1/2 cup sugar

1 egg

1 teaspoon vanilla extract

1/4 cup milk

1-1/4 cups finely chopped or shredded carrots

Oil, for deep frying

Icing:

8 ounces cream cheese, softened

3/4 cup confectioners' sugar, sifted

1 teaspoon vanilla extract

2 tablespoons milk

To prepare the doughnut holes, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium-size bowl. Set aside.

Fit a stand mixer with the paddle attachment and beat the butter, sugar, egg, and vanilla until creamy. Add the dry ingredients into the creamed mixture, alternating with the milk. Remove the bowl from the stand mixer and fold in the carrots with a spatula.

Pour 3 quarts of oil into a 5- or 6-quart sauce pot and heat to 375 F. With a small ice cream scoop, spoon a few doughnuts into the hot oil and fry for 2 to 2-1/2 minutes on each side, or until golden brown. Make sure to rotate them so they brown evenly. Place the fried doughnut holes onto a paper towel-lined plate.

To prepare the icing, cream together the cream cheese, confectioners' sugar, and vanilla extract in a medium bowl until smooth and free of any lumps.

Slowly add the milk until the mixture is thick but runny enough to coat the doughnuts. Dip the cooled doughnut holes into the icing and place them onto a wire cooling rack so the icing can harden.

David Venable is an author of several cookbooks and the program host of QVC's "In the Kitchen with David," which airs Wednesdays at 8 p.m. and Sundays at noon. Visit QVC.com/ITKWD for recipes and blog posts. Follow him on Twitter@DavidVenableQVC, Facebook at David Venable QVC, Pinterest at David Venable QVC and Instagram at David Venable QVC.