Chicken Sausage Breakfast Sandwich

Chicken Sausage Breakfast Sandwich

In my humble opinion, Sundays are the best day of the week. And I don’t like to waste a minute of it. My perfect Sunday starts with my favorite hike – a nice 5 mile loop near the former NIKE Missile Control Center – which earns me enough burned calories to splurge with a yummy breakfast sandwich, which is probably why my favorite meal is brunch. Whether it’s crispy buttered toast paired with a veggie scramble or a meaty, cheesy, breakfast sandwich with a dash of hot sauce, I am a happy gal. My signature breakfast sandwich includes a perfectly fried egg, just waiting for the yolk to crack. I mean what is more visually appealing than the ooey gooey yolk just waiting to be sopped up by the rest of your delicious sandwich.

Chicken Sausage Breakfast Sandwich

ingredients:
2 Jalapeno chicken sausages
2 Half-baked Panini Rolls
1/4 cup Mozzarella cheese
2 Eggs
2 teaspoon pesto
handful of arugula

Chicken Sausage Breakfast Sandwich

directions:
Preheat oven to 425 degrees. Bake panini rolls for 6 minutes. While panini rolls are baking, slice each sausage into 3 pieces. Warm precooked sausage in the oven for 6 minutes.

Once the rolls have finished baking, slice in half. Coat each cut side with pesto, sprinkle top half of the roll with mozzarella cheese and return both halves to the oven to toast and melt the cheese, about 2 minutes.

While the cheese is melting and rolls are toasting, fry two eggs over medium heat. Once the eggs are finished cooking, assemble your sandwich-add sausage on top of the pesto coated toast, top with fried egg. Sprinkle arugula on top of the melted cheese toast and combine halves to create one delicious sandwich.

Serves 2 // 380 calories

Chicken Sausage Breakfast Sandwich

Chocolate Chip Banana Bread Loaf

Chocolate Chip Banana Bread Loaf

If you’ve ever been labeled “the baker” at work you know that people come to expect baked goods around the holidays. This year my boss ever so sneakily bought a Santa Claus cookie tray to put on my desk and at least two of my other co-workers had left notes asking that something yummy be left on said plate. I finally took the holiday dessert hint when yet another coworker walked by my desk and left 4 browning bananas, mentioning that they looked perfect for a banana bread loaf. Okay, third times the charm. I can take a hint. So I went home and looked through my baking cabinet to see what kind of banana bread extras I had on hand. Normally, I would bake a nutty whiskey filled bread, but since I was bringing this treat into work, I opted for its sweeter friend – the chocolate chip banana bread loaf. Although I’m sure a boozey bread would be just as well received, the ooey gooey chocolate chips coupled with the banana chunks made for a perfect way to get through unread email messages and prepare the morning’s meetings.

Chocolate Chip Banana Bread Loaf

ingredients:
3/4 cup butter, melted
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 1/3 tablespoons milk
3 ripened bananas, mashed
2 cups flour
1 teaspoon baking soda
1/2 bag chocolate chips, more to decorate the top

Chocolate Chip Banana Bread Loaf

directions:
Preheat oven to 350 degrees.

In a large bowl, combine the sugar and the butter. Mix by hand until combined. Add eggs and blend. Add milk and the mashed bananas and mix for about 1 minute. Add the flour and the baking soda and mix until blended. Stir in the chocolate chips. If desired, decorate with a row of chocolate chips on top.

Spray loaf pan with non-cook spray and bake for 45 minutes. Remove from oven and let cool for 20 minutes.

Chocolate Chip Banana Bread Loaf

Easy Acai Bowl

Easy Acai Bowl

I have been casually obsessed with acai for about three years now. I love adding the sambazon smoothie packets to my ever changing green smoothie recipe. Not only do I feel extra healthy when I add this frozen packets, but the sweet tart berry taste covers pretty much any gross green flavors I add to the smoothie mix. Now that you understand my love for these packets and know that I buy them in bulk at Costco (at least 20 packets a month, don’t judge!), it was only a matter of time until I discovered the next level of acai – THE BOWL! I’ve enjoyed the culinary delights of an acai bowl several times at various southern California cafes, but up until now I hadn’t tried creating a bowl of my own at home. Let me tell you it took me a while to find the perfect ratio for a creamy yet, solid base, do not follow the acai bowl directions on the back of the sambazon bag – you will just end up with a soupy, smoothie mess. Feel free to update your bowl toppings based on your preferences and seasonality, of course! I love everything about this recipe, especially because the combinations are endless.

Easy Acai Bowl

ingredients:
2 acai smoothie packets
1 cup almond milk
2 bananas
2 cups frozen berries
1 fresh banana, sliced
1 cup granola, divided
1/2 cup fresh raspberries
1/2 cup fresh blackberries
1/4 cup raw almonds
2 Tbsp shredded coconut

Easy Acai Bowl

directions:
Combine the acai smoothie packets, almond milk, 2 bananas and frozen fruit ingredients in your blender and blend until smooth and creamy; the mixture should be thick. Even my vitamix had a difficult time powering through.

Add 1/4 cup of granola to the bottom of each bowl and sprinkle with one Tbsp almonds each. Divide smoothie mixture on top of the granola almond mix in each bowl and top with the remaining toppings.

Enjoy immediately, because no one likes a melty bowl.

Serves 2.

Easy Acai Bowl

{Green} Eggs & Bacon Breakfast Sandwich

{Green} Eggs & Bacon Breakfast Sandwich

Sunday Brunch is my favorite meal of the week, whether it’s a boozy brunch that turns into lunch with friends or a simple homemade breakfast sandwich while watching football, I love how easy Sunday morning meals are. You’re not slaving over the stove and counting down the seconds before you’re late for work. It’s one of those meals you can actually so at your own pace because Sunday morning is the last golden kernel of the weekend, before you’re battling dozens of grocery store goers trying to stock up for next week. Or at least that’s how I feel must Sundays…

{Green} Eggs & Bacon Breakfast Sandwich

ingredients:
2 English muffins
3 eggs
1 green onion, chopped
1 tbsp milk
your choice of cheese, I used pepper jack on one and mozzarella on the other
4 slices pepper bacon, baked
alfalfa sprouts, to top
salt and pepper, to taste

{Green} Eggs & Bacon Breakfast Sandwich

directions:
Using a grill pan or panini press, toast english muffin halves. Top with cheese of choice, continue to toast until cheese is melted and bubbly. Set aside.

Whisk eggs, green onions, milk, salt and pepper together in a small bowl. In a pan coated with cooking spray over medium low heat, add egg mixture, stirring until desired scramble consistently is reached.

Top English muffins with bacon, scrambled eggs and sprouts. Serve with hot sauce, if desired.

Serves 2.

{Green} Eggs & Bacon Breakfast Sandwich

Make Ahead Breakfast Burritos

Make Ahead Breakfast Burritos

Bill has always been enthusiastic about camping and taking long backpacking trips, meanwhile I am a complete newbie at understanding the logistics and planning of a true backpacking trip. I experienced my first backpacking trip last year in Havasupai Falls, near the Grand Canyon, but this was nothing compared to the John Muir Trail. Don’t worry, I’m not gearing up for the 211 mile trip, Bill and I simply met his sister and her fiance at the tail-end of their trip. Bill completed the trail about 5 years ago and knew what to expect. He made the executive decision to prepare some hearty options breakfast options since the two had been eating oatmeal for breakfast for weeks straight. We prepped these burritos the night before we left to go camping and they were an easy breakfast option and kept well in an ice-chest for 3 days. I’m sure these could be frozen and heated up at home too, we just didn’t have that luxury out in the Sierras.

Make Ahead Breakfast Burritos

ingredients:
8 extra large tortillas
16-24 slices of bacon (we love bacon, so we opted for each burrito to have 3 slices in it)
12 eggs
2 potatoes
1/2 onion, chopped
cheddar cheese, shredded
2 Tbsp olive oil, divided
Salt and Pepper, to taste
Foil, to wrap burritos

Make Ahead Breakfast Burritos

directions:
Lay strips of bacon on two foil lined baking pans. Cover with an extra layer of foil and bake at 425 degrees for 20-30 minutes. Do not preheat the oven, start the time as soon as the bacon enters the cold oven. Once bacon is cooked to your liking, remove from oven and drain strips on a paper towel lined plate.

While the bacon is cooking, thinly slice potatoes, alternatively, use a spriralizer to create thin potato ribbons. Heat a large pan over medium high heat and add 1 Tbsp of oil. Add half the chopped onions and half the potatoes to the pan and cook until crispy. Season with salt and pepper, to taste. Repeat with the remaining oil, onion and potatoes. Set cooked potatoes aside until it’s time to assemble the burritos.

Crack eggs in a large bowl, season with salt and pepper, then scramble to combine. Over medium low heat, spray a large pan with cooking spray and add egg mixture. Stir eggs until mixture is a soft scramble. Do not over cook the eggs, as they will be reheated prior to consumption.

Once all the components are cooked, it’s time to assemble the burritos. Warm the tortillas, one at a time, for easier burrito rolling. Add 1/8th of the potatoes, 2-3 slices of bacon, 1/8th of the eggs and a sprinkle of shredded cheddar cheese and roll into a burrito. If desired, sprinkle the open edge of the burrito with more cheddar cheese. Pan fry to melt and seal tortilla edge closed.

Wrap assembled burrito in foil. Let cool completely before refrigerating. To reheat, bake at 300 degrees for 10 minutes, then pan fry to crisp the tortillas.

Note: We prepped these for camping and reheated the burritos over the fire for about 15 minutes, then used a griddle over our camping stove to crisp the tortillas. The results were perfect and a welcome treat while camping 🙂

Rosinson Lake at Onion Valley Campground