Start your school week off right with breakfast! National School Breakfast Week runs the first full week in March. This week increases awareness of school breakfast programs and all of the reasons why a nutritious breakfast keeps us running strong all day long. Can’t make it to the school for breakfast? Try these delicious, school breakfast inspired recipes.

Recipes wanted! Submitted recipes will be accepted at [email protected], or you can stop by the Albion office and drop a copy off up front. If you don’t have a recipe to submit right now, but there is a recipe you’re desperately seeking, feel free to email or drop off a note for a “Recipe Request.” I’m still requesting recipes that highlight local agriculture as well as your favorite apple pie recipes!


School Breakfast Pizza


1 16oz. package pork breakfast sausage

1 11oz. tube refrigerated thin crust pizza dough

4oz. cream cheese, softened

6 eggs

1C shredded cheddar cheese

Salt and pepper, optional


Preheat the oven to 400 degrees. Cook and crumble the sausage according to the package instructions.

Unroll the pizza crust onto a baking sheet. Bake the crust for 5 minutes. Remove from the oven and set aside.

Once the sausage is cooked through, drain it and return it to the pan. Add the cream cheese and stir until the cheese is melted and the mixture is combined. Spread the mixture onto the prepared pizza crust. Return to the oven for 8 minutes.

Meanwhile, scramble the eggs on the stove top, adding salt and pepper if you wish. Set aside.

Remove the pizza from the oven and sprinkle with the scrambled eggs. Sprinkle cheese the cheese on top. Return to the oven for 3 minutes or until the cheese is just melted.

Note: Add freshly chopped tomatoes, green peppers, onions or olives with your scrambled eggs, or sprinkle on top before or after baking.

***Recipe courtesy of Stacey of “Southern Bites” blog.***


French Toast Sticks with Syrup


2 large eggs

1/2C whole milk

1 tsp vanilla

4 slices bread

2 Tbsp butter

confectioners' sugar, optional

cinnamon sugar, optional

syrup, for serving


In a medium bowl, whisk together the eggs, milk, and vanilla.

Cut each slice of bread into four strips. Melt butter in skillet over medium heat. Dip the bread strips in the bowl to soak briefly. When the butter is hot, add a batch of soaked bread strips to the skillet and cook until golden brown, turning to brown both sides.

Sprinkle with a little confectioners' sugar or a sugar and cinnamon blend and serve with butter and maple syrup. Or top with maple butter or powdered sugar.

Note: for sweeter French toast, add a teaspoon or two of sugar to the egg batter.

***Recipe courtesy of Diana Rattray, of “The Spruce Eats” blog.***


Blueberry Crumb Cake


For the streusel:

1/4C granulated sugar

1/3C light brown sugar, lightly packed

1 tsp ground cinnamon

1/8 tsp ground nutmeg

1/4lb. unsalted butter, melted

1 1/3C all-purpose flour

For the cake:

6 Tbsp unsalted butter, at room temperature (3/4 stick)

3/4C granulated sugar

2 extra-large eggs, at room temperature

1 tsp pure vanilla extract

1/2 tsp grated lemon zest

2/3C sour cream

1 1/4C all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp kosher salt

1C fresh blueberries


Preheat the oven to 350 degrees. Butter and flour a 9-in. round baking pan.

Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4-5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. Bake for 40-50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

Confectioners' sugar for sprinkling

***Recipe courtesy of Ina Garten of the Food Network.***