Bulk Breakfasts


This is one of my favorite things to make in bulk – pancakes, waffles and french toast. Keeping them separate is simple – just place a piece of wax paper in between each item and throw them in ziploc baggies!

When you’re ready to eat, just heat them up!

I like to do them in the toaster, to make them a bit crispier, but microwave works just as well! 🙂




1 3/4 cups all-purpose flour
2tbls. sugar
1tbls. baking powder
2 eggs
1 3/4 cups milk
1/2 cup cooking oil or melted butter
1tsp. vanilla (I add a bit more, I like vanilla!)
1/4tsp. salt

In a medium bowl, stir together flour, sugar, baking powder and 1/4 tsp. salt. Make a well in the center of flour mixture & set aside.

In another medium bowl, beat eggs slightly; stir in milk, oil and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy)

Pour 1 to 1 1/4 cups of batter onto waffle maker. Close lid and quickly, do not open until waffle(s) is/are done.

2 eggs
1 & 3/4 cup milk
1/2 cup
1/2 cup melted margarine
2 cup flour
4 tsp. baking powder
2 tbls. sugar
1/2 tsp. salt

Heat waffle iron

Beat eggs with whisk until light & fluffy

Whisk in remaining ingredients just until smooth

Pour approximately 1/2 cup of batter into waffle iron & cook (per waffle iron directions)

Store between wax paper in freezer bags in freezer – reheat in toaster oven.

6 eggs
6 tsp. milk
3 dashes Salt
3 tbs. butter
2 slices American cheese, ripped
Tony’s Cajun seasoning

Beat all ingredients in a bowl
Heat over a stove

PB&J French Toast Sticks


½ cup peanut butter
8 slices bread
½ cup jelly (any flavor)
5 large eggs
1/3 cup milk
2 tsp. pure vanilla extract
4 tbs. butter
½ cup maple syrup, warmed

Spread the peanut butter on 4 slices of bread and the jelly on the other 4 and put together     as a normal PB&J sandwich
In a wide, medium bowl, whisk together the eggs, milk and vanilla to make French toast     batter
In a large, non-stick skillet, heat 2 tbs. butter over medium heat
When butter is almost melted, dunk 2 of the sandwiches into French toast batter and let     excess drip off
Place into the pan and cook until golden brown (3-4 minutes/side)
Repeat with remaining 2 tbs. butter and 2 sandwiches
Let cool slightly and cut into sticks
Serve with the warm maple syrup

French Toast


3 eggs
1/3 cup milk
¼ tsp. vanilla extract
Pinch of salt
1-2 tbs. butter
4 sliced of bread
Powdered sugar and/or maple syrup

Mix eggs, milk, vanilla and salt in a small bowl
Melt 1 tbs. of butter in large skillet over medium-high heat until it foams
Dip a slice of bread into mixture, soaking for 5 second on each side
Place bread in skillet
Flip slices once they turn golden brown on the bottom – about 2 minutes
Cook for a minute and ½ on other side
If skillet is dry add 1 tbs. butter before adding more bread

Buttermilk Pancakes


1 cup flour
2 tbs. sugar
½ tsp. baking soda
¼ tsp. salt
2 eggs
1 cup buttermilk (to make buttermilk, mix ¾ cup milk and ¼ cup white vinegar)
2-4 tbs. vegetable oil
2-4 tsp. butter

Mix flour, sugar, baking soda and salt in a medium mixing bowl
In small bowl, beat eggs, buttermilk and vanilla
Pour egg mixture into dry mixture and stir until mostly smooth
Heat large skillet – add oil and butter
Ladle 1/3 cup of batter onto skillet
Cook until bubbles begin to pop on top and underside is golden, about 2 minutes
Flip pancakes and cook about 2 minutes

Old-Fashioned Coffee Cake


½ cup butter, softened
1 ¼ cups sugar, divided
1 egg
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 ½ tsp. ground nutmeg, divided
1 cup buttermilk (to make buttermilk, mix ¾ cup milk and ¼ cup white vinegar)

In a small mixing bowl, cream butter and 1 cup sugar until light and fluffy
Beat in egg
Combine flour, baking soda, baking powder and 1 tsp. nutmeg; add to creamed mixture     alternately with buttermilk
Pour into greased 9×9 inch baking pan (thick batter)
Combine remaining sugar and nutmeg; sprinkle over batter
Bake at 350 degrees for 30-35 minutes (or until toothpick comes out clean)
Cool on wire rack