Breakfast Pizza

This was another great “make ahead” meal for Tahoe.  One of the things I truly love about this recipe is its versatility.  Don’t like sausage?  Add more bacon.  Or just leave it out completely.  Not a fan of meat in general?  Remove the meat and add mushrooms and shredded potatoes.  You can even go “traditional” dinner pizza by adding Canadian Bacon and Pineapple for a Hawaiian theme.  Add some of the vegetable bounties of summer, zucchini, yellow squash, tomatoes, etc.  Take any of your favorite omelets and, you guessed it, turn it into a breakfast pizza!


10 slices of bacon
10 links pork sausage
12 eggs, beaten
2 (8 oz) refrigerated crescent roll dough (such as Pillsbury)
1/2 cup salsa (such as Muir Glen)
2 cups shredded cheddar cheese


Dice bacon and cook in a large skillet heated to medium-high, until browned.  Transfer to a plate lined with paper towels to drain and cool.

Remove sausage from casing.  Crumble sausage in same skillet used for bacon.  Cook until no longer pink in the center.  Transfer to plate with bacon to drain and cool.

Drain most of the grease from the skillet and return pan to medium heat.  Cook and stir eggs until scrambled.  Season with salt and pepper.

Preheat oven to 350°.  Roll out crescent dough to cover bottom of 9×13 cookie sheet.  Bake dough until golden brown, about 10 minutes.

Let dough cool.  Spread a layer of salsa onto baked dough; top with scrambled eggs.  Sprinkle crumbled bacon and sausage over eggs.  Top entire pizza with cheese.

Bake until cheese is melted and beginning to brown, about 10 minutes.  Cool, cut, and serve!

Serves: 8
Total time: 50 minutes

Breakfast Pizza

*Derived from

French Toast Muffins

When I first looked at this recipe, I was hesitant.  I’m not a pup anymore.  Remember when you could eat a huge cinnamon roll donut as a kid and be just fine until lunch?  Ya, me, too.  Try that now and I feel heavy and sick to my stomach.  Don’t even get me started on the feeling like a nap is imminent.  These are the reasons I had to pause.  But, I was making this ahead for Tahoe, so coupled with some eggs, if just might work.  And I dare say, it did!


For muffins:

1 loaf French bread cut into 1/2″ cubes (challah is a great option here)
2 cups milk
6 eggs
1/2 cup sugar
1 1/2 tsp pure vanilla extract (such as Spice Island)

For streusel topping:

1/2 cup all purpose flour
1/2 cup packed brown sugar
1 tsp cinnamon
1/4 tsp salt
Pinch of nutmeg
1/2 cup cold butter, cut into pieces


Spray a 12-muffin pan with nonstick cooking spray.  Cut bread into cubes and completely fill each well with bread.  In a large bowl, whisk together milk, eggs, sugar, and vanilla.  Carefully pour mixture evenly over each muffin well, compressing the bread cubes to allow more liquid to be absorbed. Cover the tin with plastic wrap and refrigerate 2 – 12 hours.  (I refrigerated 2-3 hours and they were still amazing!)

Preheat oven to 350° and prepare streusel topping.  In a small bowl, combine flour, brown sugar, cinnamon, salt, nutmeg, and butter.  Use two forks or two knives to crumble mixture into coarse crumbs.  Sprinkle mixture evenly on muffins.

Bake muffins 20 – 25 minutes, or until tops are golden.  Let muffins cool about 5 minutes and serve warm.  These are great made ahead and then popped in the toaster oven.

Serves: 12 muffins
Total time: 2 hours, 40 minutes

*Derived from The Pioneer Woman

Cheater Cinnamon Roll Pull-Apart Cups

We live such a fast paced life: rushing the kids to school, then off to work ourselves, rush to pick-up the kids and off to their activities.  Next it’s home again for dinner, homework, and baths.  This is why I love Sundays.  A day to slow the pace, hold the world at the door and make it wait for us to wake at our own pace.  This past Sunday was no different, with the exception that the kids had horseback riding lessons late morning.  So, not quite a hustle and bustle, but not as leisurely as usual.  I also wanted to make them something special.  Surprising my family with tasty breakfasts make my day.  When I saw what it would take to make mini monkey bread, I knew I didn’t have time.  But I did have time to come up with a cheater version!  Served with scrambled eggs and bacon (and a LARGE coffee for me) makes this perfect special Sunday morning breakfast!


¼ cup melted butter
¼ cup packed brown sugar
2 large cans reduced fat Pillsbury Cinnabon Cinnamon Rolls
Cooking spray


Preheat oven to 350 °.  Spray 12 regular-size muffin cups.  In small pot set on medium heat, melt butter.  Mix in brown sugar and stir to combine completely.

Separate dough into individual rolls.  Cut each roll into 4 pieces.  Place pieces in muffin cups.  Lightly pour butter and brown sugar mixture over muffin cups.  Bake for 12 – 15 minutes until golden brown.  Enjoy!

Serves 12
Total time: 35 minutes

Cinnamon Pull-Apart Cups

*Original Serves4 Recipe



If you are a part of our house, you have to love crepes.  I’m trying to remember if Berto was 2 or 3 when we introduced crepes.  Actually, it doesn’t matter because once he was introduced, he was hooked.  And that has been passed down to Daniela.  Now, before you go to another post, crepes are ridiculously easy to make.  So easy that the Hubs has it memorized (this is the same guy that can’t find the milk in the refrigerator), which means if he knows how do it, so can you.  The best thing about crepes is we can fill them with eggs, cheese, and ham.  Once the kidlets have eaten two of those, then they can have the crepes that are just buttered with powdered sugar sprinkled in.  BUT, that is so boring compared to what you CAN do!  How about Nutella and bananas?  Awesome!  Oh, did you want strawberries and whipped cream with that?  Not a problem.  A Denver omelet stuffed in a crepe? We got it right here.  You name it,  you can do it.  Oh, I just thought of something!  A sausage with maple syrup stuffed in a crepe!  I’m seeing breakfast . . . 


2 cups all-purpose flour
2 cups milk (you can use soy, just keep in mind it does change the flavor slightly)
4 Tbs butter
4 eggs
1/4 tsp salt


In a small pot, or the microwave, melt the butter.

In a medium mixing bowl, sift flour and salt.  Add milk and eggs, then add melted butter.  Stir to combine.  In crepe pan or small fry pan heated to medium-low melt 1 tsp butter to coat pan evenly. Lift the pan to a slight angle and  pour approximately 3/8 of a cup of batter to the center, tilting the pan to spread the batter to the edges.

Return pan to heat and cook until crepe is golden brown underneath, approximately 1-2 minutes.  Flip crepe and cook for an additional 1-2 minutes.  Transfer to a plate and cover to keep warm, or if Berto and Daniela won’t wait, serve immediately with desired filling.

Serves about 16 crepes (they go fast)

Total time: 30 minutes


*Original Serves4 Recipe

Chai Spiced Banana Bread

Chai Spiced Banana Bread - Loaf

Sometimes you just know a recipe is going to be perfect. From that first moment you lay eyes on it. Maybe it’s the ingredients that are your favorites or bring special memories. Maybe it is the Chef. Someone that has a history of delighting your palate. In this case, it was both. When my eyes first danced upon Chai Spiced Banana Bread from Jennifer Segal of Once Upon a Chef, I had to stop as a quick breath escaped my lips. Chai? And banana bread? How can that be? How can that be!? I could hardly wait for everyone to fall asleep that night (there is some baking / cooking you want to do on your own. I can’t explain it.). As I was cleaning the dishes I assembled the ingredients. I would go in at bedtime as everyone was quietly snoring. As I sifted the spices: cardamom, cinnamon, ginger, and allspice, I knew this was going to be perfect. As I mashed the bananas and readied my inverted pumpkin loaf pan, I knew this was going perfect. My only hesitation, my only fear, came as the bread was baking and the most amazing aroma enveloped my home. Surely it was going to wake at least the family, and quite possible the whole sleepy neighborhood! No one awoke and I was able to get a few hours sleep before my youngest foodie made her appearance. “What is that amazing smell Mommy?” “Oh that? Just some bread I made last night. Would you like to try it?” And as I showed D the bread she started jumping up and down, licking her lips. I gave her a big, fat slice (it was breakfast time, after all). “Oh mommy, this is SO good. You are the best cooker ever! I love everything you cook. Can you cook this again?” And I knew it was perfect.


1 stick unsalted butter
1 cup granulated sugar
2 large eggs, at room temperature
1 1/2 cups all-purpose flour, spooned into measuring cup and leveled off with a knife
1 tsp baking soda
3/4 tsp ground cardamom
3/4 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp allspice
3/4 tsp salt
1 cup mashed very ripe bananas, from 2-3 bananas
1/2 cup sour cream
1 tsp vanilla
1/2 cup chopped walnuts


Preheat oven to 350°.  Grease a 9x5x3″ loaf pan with non-stick cooking spray.  In a large bowl or electric m ixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 2 minutes.  Beat in eggs one at a time, incorporating well after each addition.  Scrape down sides of bowl as necessary.

In a medium bowl, whisk together the flour, baking soda, cardamom, cinnamon, ginger, allspice, and salt.  Add to the butter mixture and beat gently until just combined.  Add bananas, sour cream and vanilla and mix on low speed until just combined.  Gently stir in nuts if using.

Pour batter into prepared loaf pan and bake until deep golden brown and cake tester inserted in the center comes out clean, 60 – 70 minutes.  Let rest for about 10 minutes, then turn out onto rack to cool completely.  Serve warm or even toasted.

Servings: One Loaf
Prep time: 10 minutes; Baking: 70 minutes

Chai Spiced Banana Bread - Slices

Courtesy:  Once Upon A Chef

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Stone fruit Cake

From the first bite, I had visions for this cake. I envisioned myself sitting on the deck, drinking my coffee, reading the Sunday paper, eating this cake still warm from the oven. Also, I envisioned myself inviting my best girlfriends over for brunch and serving this cake with a mimosa. Dust it with powdered sugar instead of the cinnamon and sugar and inviting friends over for the last BBQ of the season just got a little easier. No matter how you slice it (did I just really say that??) this cake deserves to be on your regular rotation. Oh, and don’t let me forget to me mention, my first bite of this cake was Thanks to my good friend Michele O. I’ve switched it up a little (because that’s what I do), but you can try her version, it was amazing!

photo (2)



1 stick butter, softened
3/4 cup sugar + 2 T divided
2 eggs at room temperature
1 tsp vanilla
1 cup flour
2 tsp baking powder
3-4 sliced peaches (or other ripened stone fruit, MO used nectarines)
1/2 cup raspberries
1 tsp cinnamon (MO used fresh grated nutmeg)


Preheat oven to 350.

Cream together butter and 3/4 cup of sugar; add 2 eggs, blending one at a time; add vanilla and beat until fluffy.

In separate bowl, whisk together flour with baking powder. Slowly add flour mixture to butter mixture, beat until just blended.

Spray pan with nonstick cooking spray (MO buttered her pan). Spread dough into pan. It’s going to look like there isn’t enough dough. Believe me, there is.

Top dough with fruit. In a small bowl, combine remaining 2 tablespoons sugar and cinnamon. Sprinkle over top of cake.

Bake for 45 minutes, or until inserted toothpick comes out clean.

Let cool for 10 minutes and remove from pan. Either serve immediately, or whenever the mood guests arrive.

Cook time: 45 minutes; Total time: 1 hour


Derived from: Michele Oeberst recipe

Danish Ebelskiver

I grew up eating these amazing, wonderful little morsels of goodness.  They are becoming more popular now, but back then, it was rare when I would find someone who knew what they were.  I welcomed by stepmom into the family with open arms when I found out she had a family recipe for ebelskivers, too!  This recipe is a compilation of the two.  My little foodie didn’t want to try them this weekend (she wanted crepes instead), but once she did, she ate her weight worth!  You can fill these with jam, small pieces of fresh fruit, ham or bacon, or (gasp!) a small dollop of nutella (it JUSt got interesting), or just eat them plain with syrup or dusted with powder sugar.  Once you make them, they just might become a breakfast staple in your home!



1 cup milk
1 cup flour
3 eggs, separated
2 tsp sugar
1 tsp salt
2 tsp baking powder
1 tsp baking soda


In a small bowl, sift together flour, baking powder and baking soda.  I simply do this with a fork once all ingredients are in a small bowl.  In a separate bowl, beat the egg whites to form stiff peaks.  In yet another bowl, beat yolks, sugar, salt, and milk.  Slowly add sifted drying ingredients.Gently fold in beaten egg whites.

Heat ebelskiver pan to medium.  Add a tiny amount of butter to each cup, when it sizzles, the pan is hot enough.  Fill each cup about half full (if adding fruit, jam, bacon, etc., to the batter, you’ll need a small dollop more to cover the addition).  When the batter is pulling away from the pan, use a spoon to turn them over, they should be a golden brown.  Serve while hot!

Serves 4

Prep time: 15 minutes; To use all of the batter: 15 minutes


*Serves4 Original Recipe

French Toast

I usually use brioche or french bread when making this French Toast.  This time, however, I used thick cinnamon swirl bread that I found at Lunardi’s when I went to pick up some salmon.  The kids had been begging me for french toast and the Hubs tried to make it one morning with just our regular wheat bread.  Their response?  “This is not how mom makes it!”  They were in for a treat!  And why not?  After crinkling their noses when comparing the Hubs’s to mine?  I would have given them the credit card!

French Toast bread


1 tsp ground cinnamon
1/4 tsp ground nutmeg
2 Tbs sugar
4 Tbs butter
4 eggs
1/4 cup of milk (can use soy, but will change flavor slightly)
1/2 tsp vanilla extract (such as Morton & Bassett Spices)
8 slices challah, brioche, or french bread


In a small bowl combine cinnamon, nutmeg, and sugar.  Set aside.

In a 10″ or 12″ skillet, melt butter over medium heat.  Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container.  Dip bread in egg mixture.  Fry slices until golden brown, then flip to cook other side.  Serve with warm preferred toppings such as syrup, fruit compote, or powder sugar.

Serves 4

Total time: 30 minutes

Finished French Toast

*Courtesy of Robert Irvine @ Foodnetwork

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Lemony Sour Cream Muffins


These quick, light, and tangy muffins are perfect for warm summer mornings!


2 cups all-purpose flour
2/3 cup sugar
2 tsp baking powder
¼ tsp baking soda
1 lemon, zested and juiced
¾ cup sour cream
2 large eggs
1 tsp vanilla extract
1/8 tsp lemon extract
1 stick unsalted butter, melted


Whisk dry ingredeints, including lemon zest, in a large bowl.  In another bowl, whisk remaining ingredients, including lemon juice.  Pour wet ingredients over dry.  Gentlystir everything together.  Don’t worry about lumps, they’re better than overmixed batter. 

Spoon batter into paper-lined muffin tins.  Bake 18-20 minutes until muffins are golden.

Serves 12

Prep Time: 20 minutes; Bake Time: 20 minutes

*derived from Parade Magazine


Bacon & Egg Crescent Breakfast Roll-Up

Nothing gets sleepy heads moving in the morning like the smell of breakfast.  This incorporates all of my favorite breakfast smells: eggs, bacon, and baking.  I love it when the house is quiet with the sounds of sleep and I’m enjoying my first cup of coffee as I’m scrambling the eggs and cooking the bacon.  When the crescent rolls with the eggs and bacon start baking, and the aroma makes its way up the stairs, I can hear the first rumblings of movement.  Next I hear the thump of feet hitting the floor and the clomp, clomp down the stairs.  Before I know it I’m being tackled in a bear hug from my Bubbliscious and then my Angel Girl.  A little bit later the Hubs makes an appearance and I hand him a steaming mug of coffee as everyone sits down to enjoy a wonderfully warm breakfast. 

PS – This is also the perfect meal to make ahead for quick on-the-go mornings or for the annual Tahoe trip.  This recipe was super easy and reheats perfectly.  You can also swap the bacon with sausage, or add no meat at all!


1 (8 oz) can refrigerated crescent dinner rolls (I used Pillsbury Grands)
8 slices bacon, chopped and crisply cooked (about 1/2 a cup)
4 eggs, scrambled
1/4 cup finely shredded Cheddar cheese (optional)


Heat oven to 350.  In large skillet, cook bacon until crisp.  Remove bacon from pan and drain on paper towel.  Remove grease from pan.  Pour scrambled egg mixture into pan and lightly scramble.  Unroll dough on work surface, separating into triangles.  Top each triangle with scrambled eggs and bacon.  Roll up loosely as directed on can.  Place on ungreased cookie sheet.

Bake 18-20 minutes or until golden brown.

Serves 8 (1 each)

Prep Time: 20 minutes; Cook Time: 20 minutes


*Derived from

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