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Recipes

Breakfast Recipes from the Village Market

This article is written by a student writer from the Spoon University at Kenyon chapter.

Need a new recipe to cook with ingredients you can find on campus? Last Sunday, Spoon University cooked some easy and delicious breakfast recipes after taking a quick trip to the Market! Breakfast can be eaten for breakfast, lunch, or (my favorite) for dinner, so check out these simple recipes that you can cook anytime. 

Sweet or Savory Crepes

Difficulty:BeginnerPrep time: minutesCook time: minutesTotal time: minutesServings: servings

Ingredients

Instructions

  1. Brianna Maggard

    In a bowl, combine your ingredients! (Milk, Eggs, Butter, Sugar, Vanilla, and Flour)

  2. Brianna Maggard

    Mix until a smooth consistency

  3. Brianna Maggard

    Coat a frying pan with nonstick spray or a little butter, and then add as much batter as you want for your crepe size! (We used about 1/4 cup of batter)

  4. Brianna Maggard

    Turn the pan from side to side so that the crepe is an even circle and cook over medium to low heat for 1-2 minutes per side (or until as crispy as you like)

The best thing about crepes is that you can customize them with all your favorite toppings and go for either sweet or savory! Wondering how?

Sweet ideas: Peanut Butter, Nutella, Cinnamon and Sugar, Bananas, Strawberries, Chocolate Chips, Brown Sugar and Apples

Savory ideas: Cherry tomatoes, Avocado, Brie and Apples, Mushrooms and Onions, Ham and Cheese

Can’t use eggs, milk, or butter? Check out this article for a vegan crepe recipe!

(S/O to our Spoon member Robbin for the inspiration)

Buttery Biscuits

Difficulty:BeginnerPrep time: minutesCook time: minutesTotal time: minutesServings:8 servings

Ingredients

Instructions

  1. Brianna Maggard

    Mix ingredients together in a bowl

  2. Katherine O'Malley

    Flour a surface. Flour the dough. Flour everything!

  3. Rica Beltran

    Knead the dough, folding and flattening repeatedly. Form it into a 1” thick square, rectangle or shape of choice

  4. Brianna Maggard

    Cut into squares. Wrap in plastic/put in bag and put into the freezer until you want them

  5. Brianna Maggard

    To bake, put the dough squares on parchment/paper towels on a baking sheet; bake in a preheated 400F oven for 18-20 minutes

**If you’re feeling daring and/or impatient, you can instead microwave them at 80% power for ~3 minutes– however, they turn out softer when oven-baked. Be careful not to microwave for too long!

The best thing about these biscuits is that they’re easy, storable, and they taste just like the ones from a restaurant!

Want meat and cheese in your biscuit? You can make your biscuits with bacon, egg, and cheese

(S/O to our Spoon Member Andy for the inspiration) 

Egg Scramble

Difficulty:BeginnerPrep time: minutesCook time: minutesTotal time: minutesServings: servings

Ingredients

Instructions

  1. Brianna Maggard

    Cut mushrooms and onions (Pro tip: Cut the onions on the lines of the skin for a perfectly thin onion slice)

  2. Brianna Maggard

    Crack egg and whisk together (If you do not have access to a whisk a fork works just as well!)

  3. Brianna Maggard

    Set skillet on the stove and turn setting to medium heat

  4. Jessica Kelly

    Pour olive oil on the skillet and wait until heated

  5. Julia Gilman

    Add whisked eggs, mushrooms, and onions and sift around with spatula until all the eggs are cooked

  6. Catherine Gouchoe

    Serve on a plate and ENJOY!

This scramble is a simple, nutritious and delicious start to your morning!

And for those vegans out there, this vegan tofu scramble is a great alternative!  

Take a break from studying this week and head to the Market to try out one of these breakfast recipes!