Midnight Breakfast

Midnight Breakfast is an annual fall semester tradition that invites students to take a break from studying for final exams to enjoy some food and fun! Thank you to everyone who participated in our 2020 virtual events, from game nights and yoga, to cooking demonstrations and a celebrity chef - we can't wait to celebrate with you again in fall 2021. 

Screenshot of the Midnight Breakfast Home Edition Facebook Live event with 4 individuals on a Zoom call

Watch: Midnight Breakfast Facebook Live

Our favorite GW students, staff and faculty joined our livestream to share how they celebrated Midnight Breakfast at home! This livestream event was hosted on GW's Facebook page.

Midnight Breakfast: Home Edition Recipes

The celebrations may have ended, but you can still cook these amazing recipes anytime at home! 

Ingredients 

  • 2 bags frozen shredded potatoes (i.e. hash brown mix)
  • 1 onion
  • olive oil
  • salt, pepper, and any other spices of your choice
  • 1 bag shredded carrots
  • 3-4 eggs
  • honey

Supplies

  • baking pan (any size will do but leave more cooking time for deeper pans)
  • large mixing bowl
  • strainer (but you can make do without)
  • frying pan
  • knife + cutting board (and any other utensils you can use to mix with)

Directions

In advance: leave shredded potatoes in fridge (overnight) or on countertop (for 3-4 hours) to defrost

1: preheat oven to 375 and spray baking pan

2: With hands or in a strainer, squeeze out any remaining liquid from potatoes and set aside

3: dice onion and saute in pan with olive oil and any other seasonings of your choice (be generous, as this will season the full dish!); once onion is translucent, add in half bag of shredded carrots

4: In large mixing bowl, beat eggs; add potatoes and veggies, and mix to combine (feel free to add more seasoning if you think it's needed)

5: place all ingredients in pan; bake, covered for 20-30 minutes and then uncover for 10-15 more (or until golden and crispy on top)

6: Immediately upon pulling pan out of oven when potatoes are HOT, drizzle honey all over top of latke bake 

7: ENJOY with any favorite latke toppings (easy to make 'latke bar' with applesauce, sour cream, eggs, etc - get creative!)

  • 1 loaf of brioche bread
  • 1.5 cup of milk
  • 2 eggs
  • 2 Tbs vanilla
  • 2 Tsp ground cinnamon 
  • a dash of nutmeg
  • 1 Tbs orange zest

 

Toppings:

  • butter
  • powder sugar
  • maple syrup
  • whip cream
  • fresh fruit: blueberries, blackberries, raspberries, banana

 

Instructions:

  1. Whip eggs, milk, vanilla, cinnamon, nutmeg and orange zest.
  2. Soak the brioche slices in the mixture
  3. Prep a hot griddle pan and rub down with butter
  4. Once hot, place the brioche on the griddle pan, cook each side for 4 minutes
  5. Remove from pan and place on the plate top with a pat of butter and toppings of your choosing.

Enjoy!

  • 4 large eggs, well beaten
  • 1 cup sugar
  • 1 cup Splenda (or similar)
  • 1/2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cloves
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 2/3 cup water
  • 1/2 cup unsweetened applesauce (one individual serving container)
  • 1/4 cup canola oil  and ¼ cup virgin coconut oil (total ½ cup)
  • 2 1/2  cups whole white or whole wheat flour
  • 1  cup white, unbleached flour
  • 1 15oz can pumpkin
  • 1 cup semi sweet chocolate chips (or bittersweet – I’ve used 60% and 72% cocoa chips


Preheat oven to 350 deg. Mix ingredients in order (do not sift flour).
Pour into two lightly greased(spray Pam or equivalent works great) 9x5 baking pans or 6 mini loaf pans.
Bake ~ 1 hour for larger pans, or about 30-35 minutes for the small pans.
Should be lightly browned, and toothpick comes out clean (except for the chocolate).

Notes from my experience:

 

I measure everything out ahead of time, it makes it a lot easier to put together.

I suggest large or extra large eggs.  Mediums are a little too small, jumbos too big.


If you don't like Splenda, you can just replace it with sugar.  However, I find
replacing all the sugar with Splenda changes the texture, so I have remained at half -n- half.


I mix all the spices (plus baking powder, salt, baking soda) together before I add them in.

You can use all canola oil or all coconut oil. King Arthur brand makes "whole white flour" which is whole wheat flour, but a lighter type of wheat grain, so the intensity of the whole wheat flour flavor is reduced. You can substitute regular whole wheat or just plain white flour.

I like the Ghiradelli semi sweet chips best - actually they make a 60% cocoa
bittersweet chip that is AWESOME.  If you don’t like chocolate, just leave them out.
 

Ingredients:

  • 4 corn tortillas
  • 2 eggs
  • 1/2 tablespoon butter
  • 1/2 cup salsa
  • 1/2 cup grated cheese

Optional:

  • avocado
  • fresh cilantro

 

  1. Melt butter over medium heat in small frying pan. Add eggs. Cover. When the egg whites have set, sprinkle with cheese. Re-cover frying pan and cook yolks to desired firmness.
  2. While eggs are cooking, stack corn tortillas on a plate and cover with a paper towel. Heat in the microwave for 30 seconds. Separate and spread out on plate when done.
  3. When eggs are cooked, use spatula to slice into four strips and put one strip on each tortilla. Spoon salsa over eggs. Add avocado and/or fresh cilantro if desired. Roll up and enjoy!
  • Two eggs
  • 1 turkey sausage patty
  • ¼ avocado
  • Slice of favorite cheese
  • Salt and pepper
  • Bagel or soft roll
  • Mikes hot honey or Siracha

 

  1. Toast bagel
  2. Either scramble egg or fry over hard
  3. Spread avocado on toasted bagel
  4. Stack egg, cheese and sausage on bagel
  5. Sprinkle with salt and pepper
  6. Drizzle hot honey or Siracha on bagel
  • 1 ½ cups all-purpose flour
  • 3 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 ¼ cup milk
  • 1 egg
  • 3 tablespoons butter, melted

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

  • 2 lbs. venison roast, shoulder, ham… whatever you got
  • 1 tablespoon salt
  • 2 tablespoons of course black pepper
  • ½ cup flour
  • 1 tablespoon olive oil
  • ½  cup butter
  • 1 cup diced onions
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1/2 cup red wine
  • One bay leaf
  • 1 can of cream of mushroom soup
  • 1 can of cream of celery soup

 

Directions:

  1. Rub in the olive oil
  2. Mix the spices and rub in the salt, pepper, flour
  3. Brown the meat in a skillet
  4. Brown in a pot with a cover
  5. Brown or sear it under the broiler (this is my favorite)
  6. Reduce temperature and add the butter and vegetables and saute  
  7. Pour in a little red wine.(not a requirement, it’s a little too refined for my inner lumberjack)
  8. Increase the heat for a minute or two.
  9. Place the meat in a slow cooker, cover it with everything in the pan
  10. Add one cup of water to the two cans of soup and mix up well
  11. Six hours later… backwoods heaven

Crumble Topping

  • 2 tablespoons of spelt or coconut flour
  • 2 tablespoons of coconut sugar
  • 1/4 cup chopped pecans or walnuts
  • 1/4 teaspoon ground cardamon
  • 1 tablespoon of melted coconut or grapeseed oil

Muffin Mix

  • 1 tablespoon ground flaxseed meal
  • 1 1/2 cups spelt flour (all purpose flour also works!)
  • 1/4 cupe of coconut sugar or cane sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 3/4 cup plain unsweetened nondairy milk
  • 1/4 cup of melted coconut or grapeseed oil
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 3/4 cup thawed frozen peaches, chopped

Instructions

  1. Preheat oven to 305F. Line the cups of a muffin pan and set aside
  2. Make the topping: In a small bowl, mix together the flour, sugar, nuts, cardamom, and oil until well combined. Set aside until ready to use.
  3. In a large bowl, stir together the flaxseed meal and 2 tablespoons water. Set it aside to thicken for at least 3 minutes
  4. In another large bowl, whisk together the flour sugar, baking powder, cinnamon, cardamom, and salt
  5. Add the milk, oil, vinegar, and vanilla to the bowl with the flaxseed meal mixture and whisk well to combine. Pour the wet mixture into the dry and stir together until just combined. Do not overmix. Gently fold the chopped peaches into the batter
  6. Spoon the batter into the muffin cups, filling each one halfway. Sprinkle about 1 tablespoon of toping on each muffin. Bake for 30 minutes or until toothpick comes out clean. 
  • Banana
  • Berries
  • Yogurt or Cottage Cheese
  • Granola and/or nuts
  • Jelly, Nutella, Chocolate Sauce, Peanut Butter, etc (optional)

 

  1. Cut a banana in half lengthwise and place in the dish.
  2. Add a layer of strawberries, blackberries or any of your favorite fruits between the banana slices. This helps to hold them up and forms the base of the banana split.
  3. Add a few scoops of cottage cheese (or your favorite yogurt) and top with fruit jelly (or even chocolate sauce if you like) granola and nuts.