Don’t Forget About Breakfast. Be Part of The Breakfast Club!

by Randi Shiver

I admit it. I have served detention in Saturday school, just like the characters did in one of the ’80s most memorable films—The Breakfast Club. In honor of National Breakfast Month in September and this totally tubular movie, I created a breakfast bio for each character. Who knew Saturday school could bond a bizarre group of teenagers together and inspire a really rad menu to keep the breakfast club vibes alive?

Let’s begin with The Princess. I am serving something fancy for this trendy teenager. This crustless quiche will help her watch her waistline and please her particular palate. Made in mason jars, this quiche is an elegant breakfast and perfectly portioned for a princess.

Spinach and Mushroom Quiche

(Makes seven half-pint mason jars)

1 tablespoon olive oil

8 oz white button mushrooms, sliced

1 bunch green onions, thinly sliced (discard green tops)

10 oz package frozen spinach, thawed and drained very well

4 eggs

16 oz cottage cheese

2 cups mild cheddar cheese, shredded

Salt and pepper

Sauté mushrooms in olive oil for 5 minutes. Add green onions and salt and pepper to taste. Cook 1 minute. In a bowl, combine the mushroom mixture with the spinach, eggs, cheeses, 1 teaspoon salt and ½ teaspoon pepper. Spray mason jars with cooking spray. Using an ice cream scoop, add ¾ cup of quiche mixture to each jar (about three scoops). Bake at 325 degrees for 35 to 40 minutes. To prepare this in advance, put the tops on the jars and refrigerate until ready to bake. Remove tops and add 5 to 10 minutes to cooking time. To prepare in a pie plate, spray pie plate before adding mixture and bake at 325 degrees for 1 hour.

Moving on to The Athlete—What this jock needs is a hearty, all-American breakfast to tide him over until his next meal and prepare him for football practice. These breakfast sliders are perfect to grab and go or when you need a big meal to feed the whole team.

Breakfast Sliders

12 slider buns, sliced in half

12 eggs, fried

8 pieces bacon, cooked

8 slices American cheese

¼ cup butter, melted

1 tablespoon minced onion (fresh or dried)

1 teaspoon Worcestershire sauce

Place the bottoms of the slider buns on a 13×9-inch pan. Layer eggs, bacon and cheese over the buns. Put the tops of the buns on. Stir melted butter, onion and Worcestershire sauce. Spoon over sliders. Cover with foil and bake for 10 minutes at 375 degrees. Uncover and cook 3 to 5 more minutes, until golden brown. Let cool slightly then cut sliders with a knife.

Frying your eggs in mason jar lids will form them to fit perfectly on the slider rolls. Spray a flat skillet with cooking spray. Put 2 or 3 mason jar lids upside down on the pan and spray with cooking spray. Crack one egg into each lid. Gently break the yolk and sprinkle with salt and pepper. When the egg starts to set around the edges, 1 to 2 minutes, use a spatula to carefully flip the egg over (with lid still on). Cook one minute longer and remove to a plate. When cool enough to handle, remove lids.

Last but not least, The Basket Case. What could be more perfect for her early morning meal than dough-“nuts”? She may be nuts in this movie, but by the end, she’s all sugar and spice—and everything nice. That’s what these doughnuts are made of!

Cinnamon-Sugar Dough-“Nuts”

1 tube refrigerated biscuits (Grands Homestyle or equivalent)

Vegetable oil

1 cup butter, melted

½ cup cinnamon-sugar (more as needed)

Cut out the middle of each biscuit using a small, circular cutter or bottle top. The top to an olive oil bottle works well. Roll the small pieces of dough into balls for doughnut holes.

Pour melted butter and cinnamon-sugar mixture into separate bowls.

Heat ¾ inch oil in a large frying pan. When hot, add 4 doughnuts (don’t overcrowd) and cook 1 to 2 minutes until the edges are golden brown. Carefully flip the doughnuts and cook 1 more minute until golden brown all over. Place doughnuts onto a plate lined with paper towels. Cool slightly. As soon as they are cool enough to handle, dip the doughnuts in butter on both sides then coat with cinnamon-sugar mixture. Serve immediately.

Cook the doughnut holes for about 30 seconds before flipping and cooking another 15-20 seconds until golden brown. Dip in melted butter and coat with cinnamon-sugar mixture.

Wondering what The Criminal and The Brain will have for their breakfast bio? Find the recipes online at talwoman.com.

Additional Recipes Only Found Here!

The Criminal

Hash Brown Skillet 

8 cups frozen shredded hash browns, thawed

1 cup chopped onion

1 cup green bell pepper

2 garlic cloves, minced

4 ounces ham, diced

¾ cup shredded cheddar cheese

2 teaspoons vegetable oil

2 teaspoons butter

½ teaspoon salt

½ teaspoon pepper

Heat oil and butter in a large, nonstick skillet over medium heat. Add onion and bell pepper, and cook 5 minutes. Add garlic and cook 2 more minutes. Add hash browns, ham, salt and pepper to pan. Cook 15-20 minutes, until the potatoes are golden brown, stirring occasionally. Top the potatoes with cheese, and cook 2 minutes or until cheese melts.

The Brain 

Yogurt Parfait

Prep these ahead of time and store in mason jars for busy mornings. Makes 4 jars.

2-3 cups yogurt

1-2 cups fresh fruit such as sliced strawberries or bananas, blueberries, blackberries, raspberries

1 cup granola

To prep in regular 8 ounce jars –

Layer ¼ cup yogurt, 1 tablespoon fruit, 1 tablespoon granola then repeat for a second layer.

To prep in short, wide-mouth 8 ounce jars using a plastic applesauce cup to keep the granola separate –

Add 1/2 cup yogurt to the jar and top with 2-3 tablespoons fruit. Store ¼ cup granola in a used plastic applesauce cup. Carefully place the sliver part of the lid over the opening of the applesauce cup and place it on top of the jar. Screw the lid on to hold the granola in place. When ready to serve, add the granola to the yogurt and fruit.

Randi Shiver, also known as Little Miss Mason Jar, is the mother of two busy boys,a cookbook author and kindergarten teacher at Kate Sullivan Elementary School.