Recipe

Breakfast Recipes from the Village Market

By Brianna Maggard at Kenyon College

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

  • Prep Time: 5 secs
  • Cook Time: 5 secs
  • Total Time: 10 secs
Ingredients
  • 1 ½ cups Flour
  • 4 Eggs
  • 2 cups Milk
  • 3 tablespoons melted Butter
  • Honey optional
  • Vanilla extract optional

Brianna Maggard

Step 1

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

Brianna Maggard

Step 2

Mix until a smooth consistency

Brianna Maggard

Step 3

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)

Brianna Maggard

Step 4

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)

Brianna Maggard

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

  • Prep Time: 10 secs
  • Cook Time: 20 secs
  • Total Time: 30 secs
  • Servings: 8
Ingredients
  • 2 ½ cups Flour
  • 1 tablespoon Sugar
  • 1 teaspoon Salt
  • 4 teaspoons Baking Powder
  • 2 cups heavy cream 1 pint or 2 cartons from the Market

Brianna Maggard

Step 1

Mix ingredients together in a bowl

Brianna Maggard

Step 2

Flour a surface. Flour the dough. Flour everything!

Katherine O'Malley

Step 3

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

Rica Beltran

Step 4

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

Brianna Maggard

Step 5

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

Brianna Maggard

**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

  • Prep Time: 5 secs
  • Cook Time: 5 secs
  • Total Time: 10 secs
Ingredients
  • Eggs
  • Mushrooms
  • Onions
  • Olive Oil

Brianna Maggard

Step 1

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

Brianna Maggard

Step 2

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

Brianna Maggard

Step 3

Set skillet on the stove and turn setting to medium heat

Brianna Maggard

Step 4

Pour olive oil on the skillet and wait until heated

Jessica Kelly

Step 5

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

Julia Gilman

Step 6

Serve on a plate and ENJOY!

Catherine Gouchoe

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!