Mentor Kids’ Camp- Breakfast

Fudge Waffles

Fudge Waffles

We had a busy and very warm day today in camp. We made an assortment of breakfast foods. Didn’t get pictures of all of the things we made- but I have included all the recipes. The kids made oven egg “muffins”, fudge waffles, pumpkin pancakes and raisin scones. Hope you will give them a try. I think you’ll enjoy them as much as the kids did.

Fudge Waffles

2 eggs, room temperature

1/2 stick butter, melted and cooled

1 t. vanilla

1 c. buttermilk

1 c. flour

3/4 c. sugar

1/2 c. cocoa

1/2 t. each baking powder and baking soda

1/4 t. salt

1/4 t. nutmeg

1/2 c. chopped walnuts

1/2 c. chocolate chips


Beat first three ingredients until light and foamy, about 2 minutes. Stir in milk. Beat in dry ingredients just until blended. Stir in nuts and chips. Bake until waffles are cooked through. Makes 4 cups batter. Serve with whipped or sour cream and fresh fruit.

Egg "Muffins"

Oven Egg “Muffins”

Oven Egg “Muffins”

12 paper cupcake liners

6 T. butter, melted

12 eggs


1 c. spaghetti sauce*

1 c. grated mozzarella cheese


Place papers in muffin tins and divide the butter among them. Break an egg into each cup and salt lightly. Top each egg with a little sauce and then top with the cheese. Bake in a preheated 375 degree oven 15 minutes or until eggs are cooked. To serve, place eggs on serving plate in paper liners. To eat, turn upside down on toast slice and remove paper. Makes 12.

Variation: You can use half-and-half instead of the spaghetti sauce and cheddar cheese instead of the mozzarella.

* we omitted the spaghetti sauce and just topped the eggs with cheese.

Pumpkin Pancakes

2 c. baking mix- like Bisquick

3 T. brown sugar

2 t. cinnamon

1 t. nutmeg

1 1/2 c. evaporated milk

1 c. solid pack pumpkin

2 eggs, beaten

2 t. vanilla


Combine dry ingredients in mixing bowl and set aside. Whisk together wet ingredients and stir into dry ingredients. Lightly grease a skillet and cook over moderate heat. Use about 1/3 c. of batter per pancake. Turn when edges appear dry. Makes 16.

Raisin Scones


3 c. baking mix like Bisquick or Jiffy

1/2 c. raisins

1/3 c. sugar

4 eggs

Extra sugar for sprinkling


Combine baking mix, raisins, sugar and 3 eggs in a medium bowl and stir until dough forms. Knead on lightly floured board until dough just holds together. Roll or press dough into a 9-inch circle and cut into 12 wedges. Place wedges 2 inches apart on a baking sheet and brush with the remaining egg then sprinkle with sugar. Bake in a preheated 400-degree oven for 12-14 minutes. Makes 12.



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