Photo credit: Jennifer Manalili.
Photo credit: Jennifer Manalili.

A Tribute to Breakfast

How does that old saying go? Breakfast is supposed to be the most important meal of the day, but with busy schedules at work and at school, it may feel too difficult to have a good meal.

Here are a few recipes that will help fill that void, whether it’s a smoothie that can be made ahead of time and enjoyed on the run, a quiche that can be eaten throughout the week or a plate of pancakes that can be made on the weekend, there’s something for everyone. Breakfast no longer has to be the forgotten meal!


Smoothies make great grab and go meals and can be a vehicle for packing in fruits and veggies. Ground flaxseed or nuts can also be added to either of these smoothies for a more filling meal.

Ginger and Peach Green Smoothie

From Martha Stewart’s “Everyday Food”

2 handfuls baby spinach

1 teaspoon peeled and grated fresh ginger

2 cups frozen sliced peaches

2 teaspoons honey

1 ¼ cups water

1. Place all of the ingredients in a blender. Blend until smooth.

Easy Fruit Smoothie

Adapted from

1 frozen banana

Five or six strawberries, frozen or fresh

½ cup frozen blueberries

½ cup frozen sliced peaches

½ teaspoon cinnamon

1 cup of vanilla soy milk (or milk of choice, plus a few drops of vanilla extract)

Drizzle of honey

1. Place frozen banana, strawberries, blueberries and peaches in a blender. Drizzle honey over the fruit. Add the milk and cinnamon.

2. Blend until smooth, adding more liquid if needed.


Quiche is a great treat to make on the weekend. Like the smoothie, it’s an innovative way to pack in a lot of vegetables and also a clever way to clean out the fridge. Feel free to add bacon or ham instead of sausage or make it vegetarian. Cherry tomatoes, chives or mushrooms make good additions. The crust is flakey and warm, and one that doesn’t need a rolling pin. Slice the quiche into desired portions to enjoy for breakfast throughout the week or pair slices with a salad and some bread for an easy lunch.

Alice’s No Roll Pie Crust


1 ½ cups of all-purpose flour

½ stick of cold butter (or four tablespoons), cubed

4 tablespoons shortening

Pinch of salt

1 teaspoon white vinegar

2 to 4 tablespoons of ice water, if needed

1. Use a fork, pastry cutter or clean fingers (my preferred method) to mix the flour, butter, shortening, salt and sugar together until it resembles corn meal. Alternately, a food processor can be used.

2. Add vinegar to the mixture and stir. Add ½ tablespoon of ice water at a time until a workable dough forms. What is a workable dough? When the dough has enough elasticity that it can be rolled out on a floured surface without crumbling or being too wet. Be careful to only add ½ tablespoon at a time, the dough should not be too wet. Add just enough water to form dough so it’s workable.

3. Instead of rolling the dough out, grab a handful dough and pat it into a pie pan coated with non-stick cooking spray. Pat dough as evenly as possible.

4. The crust should be approximately ⅛ inch high. Use any remaining dough to make dough “strands” to attach to the edge. To do this, take a ball of dough and rub palms together back and forth to make a ¼ inch thick strand. Place the strand around the edge of the pie plate and work up.

5. Crimp the edges of the pie crust with a fork or fingers. Use this crust for any recipe calling for a savory pie crust (1 tablespoon of sugar can be added if making a sweet pie). Enjoy!

Sausage and Vegetable Quiche

Adapted from

1 pound bulk sausage (Recommended: Jimmy Dean brand.)

1 10-ounce package of chopped frozen spinach, thawed and drained well

1 bell pepper, seeded and chopped

3 to 5 cloves of garlic, chopped

1 zucchini, chopped

1 head of broccoli, chopped

1 to 1 ½ cups shredded cheese (Mozzarella, Monterey Jack or Cheddar work best)

Sprinkling of grated Parmesan cheese

⅛ teaspoon nutmeg

4 eggs

1 cup milk

Pinch of salt and pepper

2 to 3 pie shells, frozen or pre-made (Depending on how much filling is leftover)

1. Crumble sausage into a medium skillet. Add onion and garlic. Cook over medium heat until sausage is browned, stirring occasionally.

2. Add the vegetables to the sausage mixture in batches, first the broccoli, zucchini, bell pepper, and then the spinach, cooking for at least 5 to 7 minutes each time. Sprinkle with salt and pepper to taste and cook until all veggies have softened.

3. Poke holes all over the bottom of the crust with a fork. Sprinkle some cheese evenly on the bottom of the shell, this will ensure a crispy crust. Fill the shell with some of the sausage mix, about a cup or so, and spread evenly. Sprinkle with more cheese.

4. In a separate bowl, stir the the eggs, milk, nutmeg and a pinch of salt and pepper together. Pour the egg mixture over the sausage mix. (the egg mixture can easily be doubled for another quiche)

5. Bake in an oven at 375 degrees F for 45 minutes. Take the quiche out of the oven and let it cool in the pan for at least 10 minutes before serving. Slice and enjoy.


Pancakes are the ultimate weekend treat, the perfect dish to make when there are a few more minutes to spare. Fluffy and moist, and utilizing ingredients that are probably already on hand, these are much better than anything that comes out of a box. They are great paired with sliced bananas and strawberries and a favorite syrup. Making them can also be a great way to get kids involved in cooking. Leftovers make a great treat for later in the day. Breakfast for dinner anyone?

Fluffy Pancakes

Adapted from

¾ cup milk

2 tablespoons white vinegar

1 teaspoon vanilla extract

1 cup all-purpose flour

2 tablespoons white sugar

1 teaspoon baking powder

½ teaspoon of baking soda

½ teaspoon salt

1 egg

2 tablespoons butter, melted

Cooking spray

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour” (basically making buttermilk).

2. Combine flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Whisk egg, butter and vanilla into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.

3. Heat a large skillet over medium heat and coat with cooking spray. Pour ¼ cupfuls of batter onto the skillet and cook until bubbles appear on the surface. Flip with a spatula and cook until browned on the other site. Continue to cook in batches until all of the batter is gone.

4. Top with fruit, syrup, whipped cream, whatever you like. Enjoy!

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A Tribute to Breakfast