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

Blueberry Crumble Cake

Blueberry Crumble Cake

A couple weeks ago for the USC at Notre Dame Football game, my good friend hosted a Kegs & Egg tailgate party complete with a serve yourself Benedict Bar. First of all, if you’re a sane member of humanity, Benedict is the best and obviously your favorite egg breakfast option on any brunch menu anywhere ever. So when you hear Benedict bar, obviously there are few brunch items that will rival the best breakfast item ever. But this blueberry crumble cake comes pretty damn close. I shared this particular recipe a few years ago when I hosted a mimosa brunch for my roommate’s birthday. After making it a second time and getting multiple rave reviews, I decided this tasty baked good deserves its own post.

Blueberry Crumble Cake

ingredients:
1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour
For the cake:
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
Confectioners’ sugar for sprinkling

Blueberry Crumble Cake

directions:
For the cake:
Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.

For the streusel:
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.
For the cake:

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 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 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners’ sugar.

Recipe from Ina Garten.

Blueberry Crumble Cake

{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