By Joel Furches

In the back-to-school season, it becomes ever more necessary to have a yummy, easy breakfast in mind for your kids. In order to face this concern – and to conquer it – we have sought out the advice of Miss Shirley’s Cafe. This local favorite is legendary specifically for its breakfast – a meal offered throughout the day because of its popularity. This seemed the obvious choice when it comes to asking questions about breakfast; who would know more about preparing a morning meal than one of the most popular early morning cafes in Baltimore?

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Chef Zuri Simone Coles
Miss Shirley’s Cafe
750 E. Pratt St.
Baltimore, MD 21202
410) 528-5373

With the imminent concern of back-to-school upon you, fear not: Chef Zuri Simone Coles is here to help. Miss Shirley’s is a local favorite, specifically for its large, tasty breakfasts, and Chef Coles is a crucial part of delivering this flavor to the loyal customers. Chef Coles has been working for Miss Shirley’s for close to 10 years, and in that time has served as the Sous Chef before graduating to Executive Chef – Zuri’s current position at the Cafe.

Baked Egg Cups With Ham, Broccoli And Cheddar

Makes about 6 egg cups


  • 1/4 pound diced ham
  • 4 ounces shredded mild cheddar cheese
  • 1/2 cup chopped cooked broccoli
  • 6 each large eggs
  • 1/4 cup milk
  • Salt/pepper
  • Pan spray


Any add in items can be substituted to fit your tastes

  • Sub spinach for broccoli
  • Sub bacon for ham
  • Sub swiss for cheddar
  • Sub egg whites etc.


  • Preheat oven to 350 degrees
  • Spray muffin pan well with pan spray
  • In a large bowl whisk together the egg, milk and a sprinkle of salt and pepper
  • Evenly divide the ham, broccoli, and cheese between each compartment in the muffin tin
  • Pour egg mix into each compartment of the muffin tin
  • Bake for about 8 to 10 minutes until egg is set
  • Remove from oven and let cool for 5 minutes
  • Remove from pan and serve

Home Made Granola Parfaits 

Makes about 4 cups of granola


  • 1/4 cup sunflower seeds-raw
  • 1/4 cup pumpkin seeds-raw
  • 1/4 cup sliced almonds-raw
  • 1/4 cup chopped pecans-raw
  • 2 tablespoons olive oil
  • 1/4 cup of honey
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup golden raisins
  • 1/4 cup craisins

Note: nuts can easily be removed for a nut free version and any dried fruits can be substituted


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  • Preheat oven to 350 degrees
  • Spray a sheet pan with pan spray
  • In large bowl place oats, nuts and seeds.
  • Add in oil, honey, cinnamon, nutmeg, vanilla and mix together until well coated.
  • Spread evenly onto sheet tray and place in oven
  • Toast until golden brown about 7 to 8 minutes, rotating pan and stirring about half way through cooking.
  • Let cool
  • Add the dried fruit and mix together well
  • Store in air tight container or ziplock bag.
  • Will last for up to 7 days.
  • To make parfaits layer vanilla yogurt, granola, and any fruit you may like such as berries, diced pineapple, diced mango, and banana slices etc.

S’Mores Dip


  • Semi sweet chocolate pieces or chips
  • Mini marshmallows
  • Assorted graham crackers – cinnamon, vanilla, chocolate


  1. Preheat oven to 350 degrees
  2. In individual oven safe dishes (small ramekins, or foil cups can work) Place semi sweet chocolate pieces or chips to cover bottom
  3. Top with mini marshmallows, staying away from the edges of the dish (not too many or they will puff over the sides of the dish)
  4. Place in oven and bake until melted and toasted about 5 to 8 minutes
  5. Remove from oven and use graham crackers for dipping

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Makes about 10 to 12 small pancakes/ 8-10 small waffles


  • 1 cup all purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk (can sub buttermilk)
  • 2 tablespoons vegetable oil (can sub melted butter)
  • 1 large egg
  • Food coloring
  • Assorted sprinkles
  • Fruit – berries, bananas
  • Chocolate/white chips


  1. Mix flour, sugar, salt, and baking powder in a medium bowl
  2. Add in milk, oil, and egg
  3. Mix together well
  4. If you would like to change the color of the batter add in food coloring now and mix well
  5. Heat pan or waffle iron over medium heat.
  6. Spray with cooking spray
  7. Drop batter in pan or iron by the spoonful
  8. Add in fruit, chips or sprinkles now
  9. Flip cakes, close lid on iron and cook until done
  10. Serve with more fruit or chips or sprinkles on top and butter and syrup

French Toast Sticks

Makes 4 to 6 servings


  • 4 large eggs
  • 1/2 cup whole milk
  • 1/4 cup heavy cream
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon brown sugar
  • 1 tablespoon granulated sugar
  • 5 slices of thick multigrain bread each cut into 4 strips (can sub any kind of bread)


  1. In a large bowl mix milk, cream, vanilla, cinnamon, nutmeg, and sugars with a wire whisk until well incorporated
  2. Heat a large pan over medium-low heat.
  3. Spray pan with pan spray
  4. Dip bread into mix well soaking each piece
  5. Place in pan and brown on all sides 1 to 2 minutes per side
  6. Remove from pan and serve
  7. Can dip in maple syrup, chocolate sauce, yogurt or berry compote*

*Easy Berry Compote – place 2 cups of mixed berries in a sauce pan with 1 teaspoon lemon juice and 2 tablespoons of sugar – heat over low heat stirring often until berries soften about 10 to 12 minutes. Let cool and serve.

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