Breakfast Meal

 

You can create a complete breakfast meal by adding one or more foods from the following categories to your pancakes. On the foods that have a * beside them, click on the name for the recipe below.

 

Milk/Cheese Meat/Eggs Fruit Fruit Juice or Drink
Cheese Omlet* Scrambled Eggs* Fruit Salad* Slushy Punch*
Glass (1 cup) of Milk (Skim, 1%, or 2%) Microwaved Bacon* Strawberry Pancake Topping* Fruit Smoothie*
Egg Breakfast Bake*

 

Cheese Omlet

Supplies

Instructions

  1. Combine eggs and water in a small bowl. Beat with a fork until combined, but not bubbly.
  2. Prepare a 8- or 10-inch skillet by spraying with a nonstick coating.
  3. Pour the egg mixture into the skillet.
  4. Cook over medium heat.
  5. As the eggs begin to set, take a spatula around the edge of the skillet and gently lift up. This allows the uncooked egg to run underneath.
  6. Then when the eggs are set, but still shiny sprinkle your choice of cheese in the middle.
  7. Using a spatula, gently fold one side over the filling. Then gently fold over the other side, overlapping the edges.
  8. Remove skillet from heat. Carefully transfer omlet to a plate. Serve.

 

Scrambled Eggs

Supplies

Instructions

  1. In a medium size bowl, mix eggs, milk, salt, and pepper together.
  2. Melt margarine or butter in a large skillet over medium heat.
  3. Pour egg mixture into skillet. Cook over medium heat without stirring.
  4. When egg mixture begins to set on the bottom and around the edges, use a spatula and gently lift and fold the eggs so the uncooked portion can run underneath.
  5. Cook for 2 to 3 minutes or until eggs are cooked through but still moist.
  6. Remove from heat and serve. Makes 3 servings.

 

Microwaved Bacon

Supplies

Instructions

  1. Spread bacon on a microwave-safe rack or plate lined with paper towels.
  2. Cook on 100% power until done.

     

 

Egg Breakfast Bake

Supplies

Instructions

  1. Using shortening, grease a 2-quart rectangular baking dish.
  2. Tear the bread slices into bite-size pieces.
  3. Spread half of the bread pieces into the baking dish.
  4. Sprinkle sliced ham and cheese over the bread. Then sprinkle the remaining bread pieces on top.
  5. Crack eggs into a medium size bowl. Add milk and pepper. Using a fork, mix together.
  6. Pour the egg mixture over the bread layers in the baking dish. Cover baking dish with plastic wrap.
  7. Place in the refrigerator for at least 2 hours, but no more than 24 hours.
  8. Preheat oven to 325°F. Remove plastic from baking dish and bake for 35 minutes.
  9. After 35 minutes, insert a toothpick or knife into the center of the bake. If it comes out clean, it is fully cooked. If it does not come out clean, bake for 2 or 3 more minutes and test again.
  10. Once fully cooked, carefully remove from oven. Let cool for 10 minutes. Remember to turn the oven off!
  11. After cooling, cut into squares to serve.

 

Fruit Salad

Supplies

Instructions

  1. Cut the pineapple into 1/2-inch slices. Be sure to cut off the skin and any spiky spots. Then cut each slice into wedges and place in a large serving bowl.
  2. Using a potato peeler, remove the skin off the kiwi fruit. Then cut in half legnthwise, then into wedges. Add the wedges to the serving bowl.
  3. Cut the mango lengthwise into quarters. Then cut around the large flat pit. Peel the mango flesh and cut into chunks. Add the mango chunks to the serving bowl.
  4. Cut the watermelon into slices. Be sure to cut off the skin and remove the seeds, then cut into chunks. Add to the serving bowl.
  5. Cut the peaches in half, remove the pits, then cut the flesh into wedges. Add the wedges to the bowl.
  6. Slice the bananas and add to the bowl.
  7. Gently stir fruit juice to the large serving bowl. Serve.

 

Strawberry Pancake Topping

Supplies

Instructions

  1. If you are using fresh strawberries, rinse with cold water and pat dry with paper towel.
  2. Remove the stems from the strawberries. Cut each strawberry into four pieces.
  3. In a medium size saucepan, mix the strawberries, jam, margarine, and water. Stir until well mixed.
  4. Continue stirring and cook over medium heat for 5 minutes or until bubbly.
  5. Remove from heat, pour into serving bowl or on top of your already made pancakes.

 

Slushy Punch

Supplies

Instructions

  1. In a large bowl, combine water and sugar until sugar dissolves.
  2. In an electric blender container, combine the bananas, 1/4 of the pineapple juice, and the orange juice concentrate.
  3. Cover the container and blend until smooth.
  4. Add blended mixture to sugar mixture in large bowl. Stir in the remainder of the pineapple juice and lemon juice.
  5. Put mixture in a 2 quart baking dish and freeze for 4 to 24 hours.
  6. When ready to serve, remove mixture from freezer and let stand 20 to 30 minutes.
  7. Slowly scrape mixture into a bowl using a spoon. After all of the mixture is in the bowl, pour the carbonated water in on the side of the bowl. Stir together.
  8. Serves approximately 4 6-ounce servings.

 

Fruit Smoothie

Supplies

Ingredients

  1. Cut the bananas into small chunks.
  2. Put the banana chunks, frozen strawberries, yogurt, and milk into an electric blender container.
  3. Cover container and blend for 1 minute on high speed or until mixture is smooth.
  4. Pour drink into 2 glasses. Serve.

 

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