Breakfast Club!

10/26 Quiche

Bacon and cheese quiche recipe

10/19 Knife Safety & Skills + Making a Fruit Salad

Banana, Apple, Lemon, Mango, Pineapple

I used my fruit salad leftovers to make an easier smoothie.

I am going to find berries to have a more well rounded fruit salad.

Next Monday: Quiche!

10/12 Biscuits & Gravy

You are welcome to use any biscuits you would like (I found some refrigerated can biscuits at Grocery Outlet a week or so ago).  As for the gravy, feel free to make substitutions or adjustments.

Makes 6 Servings; cut the recipe(s) in half to reduce leftovers.



  • 2 Cups All Purpose Flour
  • 1 Tablespoon Baking Powder
  • 1 Teaspoon Sugar
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Garlic Powder
  • 1 Stick Butter, Melted
  • 3/4 Cup Milk


  • The first step is, of course, to preheat your oven to 425 degrees.  Prepare a large baking sheet with either butter, non-stick spray, or parchment paper.
  • Next, I like to go ahead and cut my stick of butter into cubes, then melt it in the microwave.
  • While the butter is melting, I whisk together the flour, baking powder, salt, sugar, and garlic powder in a large bowl.
  • Then, add the milk and butter to the flour mixture and stir just until all of the flour is moistened.
  • Drop the dough by heaping Tablespoons onto your prepared baking sheet and bake for 8-11 minutes until they are golden.
  • Optional:  If you choose you can brush these with extra melted butter right when they come out of the oven!



  • 1 Pound Ground Pork Sausage
  • 2 Tablespoons Butter
  • 1/3 Cup Flour
  • 3 Cups Milk
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Seasoned Salt (I had to look this up.)
  • 1/4 teaspoon Salt, More to taste
  • 1 teaspoon Black Pepper, More to taste


  • The first step to making this gravy is to cook one pound of pork breakfast sausage.  You can use mild, hot, maple, or any type of pork sausage that you prefer.
  • Once the sausage is browned through with no pink remaining you will add two tablespoons of butter directly to the cooked sausage and allow it to melt.
  • Next, sprinkle your flour over the sausage.  You will stir the flour into the sausage for 1-2 minutes until that “raw flour” smell is gone.  The flour and fat mixture is what will allow your gravy to thicken.
  • Pour in the milk slowly while whisking.  Your gravy will continue to thicken and bubble as your pour in the milk.
  • Once the milk has all been added to the skillet, you will add your seasonings.  Allow the gravy to simmer for 2-3 minutes until thickened, then serve right away.
  • This gravy can be made in advance and stored in the refrigerator for up to 4 days for best results.








10/5  Pancakes and/or Waffles (feel free to personalize)


Measurements for just ONE batch of pancake or waffle mix

  • 187 g flour 1.5 cups
  • 25 g confectioner’s sugar 1/4 cup
  • 75 g cornstarch 1/2 cup
  • 4 1/2 tsp baking powder
  • 1/2 tsp kosher salt

Homemade Pancake Mix / Waffle Mix

  • Place all the ingredients in a food processor or blender. Pulse to blend well.
  • Alternatively, SIFT all the ingredients into a very large bowl. Use a whisk to thoroughly mix the ingredients.
  • Place all the ingredients in an air-tight jar or container. Store in a cool, dark place until needed.
  • Print the label (click here for the label), that you can stick on your Pancake Mix / Waffle Mix jar.

CHOOSE YOUR BATTER’S PATH: Pancakes or Waffles!


1 Batch of Pancakes – feeds 4 people (about 10 – 12 pancakes)

  • 310 g homemade pancake mix / waffle mix (1 batch) 2 ⅓ cups + 1 tbsp (please see recipe notes)
  • 2 eggs
  • 1 ½ cups buttermilk or full cream milk (+ 1 tsp vinegar)
  • ¼ cup melted butter
  • ½ tsp vanilla

1 Batch of Pancakes

  • Place the pancake mix in a bowl. Create a well in the center. Add the milk, vanilla, butter and eggs.
  • Stir just until you get a smooth, thick batter. DO NOT OVER-MIX.
  • Heat a griddle or non-stick pan over medium heat. Add some oil to the heated pan. When the pan is hot, place ¼ cup of the pancake mix on the hot pan. Cook for a few minutes, until the edges are set, and you can see the bubbles on the surface.
  • Carefully flip the pancake over and cook for a further few minutes until cooked through and they are dark golden brown in color.
  • Serve with butter and maple syrup or anyway you prefer.


1 Batch of Waffles – feeds 4 people (about 5 large, round waffles)

  • 310 g homemade pancake mix / waffle mix (1 batch) 2 ⅓ cups + 1 tbsp (please see recipe notes)
  • 2 eggs
  • 1 ½ cups buttermilk or full cream milk (+ 1 tsp vinegar)
  • 3 tbsp melted butter
  • ¼ cup oil a neutral oil like vegetable oil
  • ½ tsp vanilla

1 Batch of Waffles

  • Place the waffle mix in a bowl. Create a well in the center. Add the milk, vanilla, oil, butter and eggs.
  • Stir just until you get a smooth batter. DO NOT OVER-MIX. Add up to 2 tbsp  of extra water if the batter is too thick.
  • Preheat waffle iron, and brush the iron with vegetable oil.
  • Once heated, fill ¾ of the waffle iron with the waffle mix. Cook according to the waffle iron instructions.
  • Serve with butter, maple syrup, or anyway you prefer.





This Monday (9/28) the class decided that for next week we will make Pancakes and/or Waffles.

I found a perfect recipe for making your own pancake and waffle mix.  It is homemade, so it doesn’t have any preservatives in it.  The “mix” or the dry ingredients can be made in advance and saved for anytime you want a go-to breakfast.

The link for the recipe is here.  It is a good explanation, but a lot of words.  Sometimes, I have my computer read text aloud to me.  Let me know if you want help with figuring out how to have your computer read text to you.


On the recipe website is further instructions on how to use this mix to make either pancakes or waffles.  Would this mean that making pancake/waffle mix is all of our collective homework? 

Feel free to adjust the recipe with what ingredients you have available. 

The reason for confectioner’s sugar is because it does not sink to the bottom of the dry mixture.   I would not have known to try that!  You learn something knew everyday.  :]




Welcome to the Breakfast Club Orientation!   

Below is a recipe: (links at the bottom)

Nutrition Info:

One egg has only 75 calories but 7 grams of high-quality protein, 5 grams of fat, and 1.6 grams of saturated fat, along with iron, vitamins, minerals, and carotenoids. The egg is a powerhouse of disease-fighting nutrients like lutein and zeaxanthin.

Basic Omelette 

Omelettes are infinitely customizable! This recipe is perfect for busy weekdays, but below we offer a few variations that can be delicious when you have some more time to play around in the kitchen.

Prep Time: 2 min    Cook Time: 4 min


  • 2eggs
  • 2 tbsp (30 mL)water
  • Pinch salt
  • Pinch pepper
  • Filling ingredients

Step 1: Whisk eggs, water, salt and pepper.

Step 2: Spray 8-inch (20 cm) non-stick skillet with cooking spray. Heat over medium heat. Pour in egg mixture. As eggs set around edge of skillet, with spatula, gently push cooked portions toward centre of skillet. Tilt and rotate skillet to allow uncooked egg to flow into empty spaces.

Step 3: When eggs are almost set on surface but still look moist, cover half of omelette with filling. Slip spatula under unfilled side; fold over onto filled half.

Step 4: Cook for a minute, then slide omelette onto plate.

Check out the website for this recipe here

For a photo by photo recipe, check out a very similar omelet recipe here

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