Category Archives: Breakfast

Chicken Apple Sausage Patties

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Well, we made it through another week!  Happy Friday!  I don’t know about you, but I am ready for the weekend. 

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Lazy weekends mornings are my favorite.  Waking up slowly, sipping coffee, sitting around in your PJs until…well, until whenever you feel like getting dressed, and most importantly, a delicious breakfast.

I rush around so much on the weekdays, grabbing a yogurt, cereal (side note: why is it telling me this isn’t how you spell cereal?  that is how you spell it, right?) or toast.  Whatever is fast and easy.  On the weekends, I like to take a little time to make something special.    What could be more special than homemade sausage?

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I know what you’re thinking…Uh-uh, no way.  I’m not making my own sausage!  But trust me, it is easy.  And you can control the amount of fat and salt and other ingredients that go in to it. 

And don’t worry, we aren’t making links that have to be stuffed or anything complicated like that.  If you can make a hamburger, you can make a sausage patty. 

And if you can make a sausage link, I’ll invite you over for breakfast.  You bring the sausage!

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Chicken Apple Sausage Patties

adapted from Rachael Ray’s recipe

makes 12-15 patties


  • 1 medium green apple
  • 1 small onion
  • 1 tbsp butter
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp fennel seed
  • 1 lb ground chicken breast
  • 1 tsp poultry seasoning
  • 1 tsp paprika
  • 1 tbsp olive oil


  1. Cut apple into quarters and remove the core.
  2. Using a box grater, grate the apple.
  3. Finely chop the onion.
  4. In a large skillet, melt the butter.  Saute the apple and onion until they are soft, but not brown (about 5 minutes).  Cool this mixture.
  5. In a large bowl, combine remaining ingredients and cooled apple mixture.  Mix well until seasonings are evenly distributed throughout.
  6. Divide sausage mixture into small patties (12-15 patties).
  7. Heat a large skillet or griddle.  Cook sausage patties for 2-3 minutes per side, or until patties are browned and cooked through.  

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Cinnamon Raisin Granola

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I think my kitchen was confused when I made this granola.

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To begin, it smelled just like oatmeal raisin cookies as it was baking.  I love oatmeal raisin cookies, so this made me very excited!  But alas, cookies will have to wait for another day.

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Another reason it was confusing?  The smell of cinnamon always, always makes me think of fall.  And it is far from fall in this neck of the woods. 

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Spring flowers are blooming all over the place, birds are chirping and allergies are acting up.  Nope, not a pumpkin in sight. 

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But don’t let these tricks deter you from making this crunchy granola!  I mean, is it really so bad to have your kitchen smell like you’re baking cookies?  Or to be slightly confused as to what time of year it is?

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I didn’t think so.

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Cinnamon Raisin Granola

makes 15 servings


  • 1/3 cup vegetable oil
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 3 tsp cinnamon
  • 1/2 tsp salt
  • 3-4 Tbsp very warm water
  • 4 cups rolled oats
  • 1 cup sliced almonds
  • 1 1/4 cup raisins


  1. Preheat oven to 325 degrees.
  2. In a large bowl, combine vegetable oil, honey, brown sugar, cinnamon and salt.  This mixture will clump together.
  3. Whisk in 3-4 tablespoons of very warm water to loosen the mixture.  Whisk until it is mostly smooth (there may still be some lumps).
  4. Add in rolled oats and mix until oats are coated evenly with sugar mixture.
  5. Spread in an even layer on a foil lined baking sheet that has been sprayed with vegetable spray.
  6. Bake for 30 minutes, tossing every 10 minutes.
  7. Add sliced almonds to the tray and bake for an additional 5-10 minutes until almonds are toasted.
  8. Cool granola completely and add raisins.  Mix to combine.
  9. Store in an air tight container for up to 4 weeks.

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Mini Frittata Muffins

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Its breakfast time!  And what a breakfast this is.

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I don’t know if I’ve discussed this, but I am in the savory breakfast camp.  While I enjoy the occasional pancake, waffle, or french toast breakfast, 8 out of 10 times, I’m going to pick eggs and bacon and hashbrowns.

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These mini Frittata muffins are great because you can totally customize the ingredients for each person.  Someone doesn’t like onions?  Leave them out!  Not a fan of ham?  No problemo.  You can mix and match ingredients to come up with your own favorite combinations.

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 These light and fluffy egg muffins make the perfect breakfast or brunch menu item.  And how fun would it be to get everyone in the kitchen together deciding on and adding their ingredients to the muffin pan? 

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 Mini Frittata Muffins

makes 6 muffins (double or triple recipe for more!)


  • 4 large eggs
  • 2/3 cup skim milk
  • 2 tbsp flour
  • 1 tsp baking soda
  • you favorite omlet toppings (I used green pepper, onion, ham and cheddar cheese), finely chopped
  • salt and pepper
  • Olive oil mister (or cooking spray)


  1. Preheat oven to 350 degrees.
  2. Spray 6 cups of a muffin tin with your oil mister (or cooking spray).
  3. Combine eggs, milk, flour and baking soda.  Whisk until most lumps are gone (some small lumps are OK).
  4. Add your toppings (excluding the cheese, if you are using ) to the muffin cups.
  5. Divide and pour egg mixture equally between the muffin cups.  They should be filled about 3/4 of the way full.
  6. Add your cheese ( if you are using) to the top of the egg mixture.
  7. Bake for 18-20 minutes, or until eggs are set.

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I went with some pretty “traditional” toppings for this version, but you can really try and experiment with a lot of different flavors.  Some I’ve thought of are:

  • Smoked salmon and goat cheese
  • Herbs and goat cheese
  • Spinach, mushrooms and feta
  • Sausage (pre-cooked) and onion
  • Bacon and cheddar

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What combinations would you try?


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Strawberries and Cream Stuffed French Toast

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Weekends are my favorite.  I really enjoy spending lazy Saturday and Sunday mornings with Chris and the dogs.  Taking our time to roll out of bed, enjoying a hot cup of coffee (me, not Chris), sitting around reading the paper and sometimes enjoying a special breakfast.

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Our weekday mornings are pretty rushed with both of us getting ready for work and taking care of the dogs.  His breakfasts consist of bagels, and I usually grab fruit and yogurt to eat at work.  Taking the time on the weekends to create a nice meal for the two of us to enjoy together is really special.  Usually I make some kind of eggs, as I think we both prefer savory breakfasts to sweet, but sometimes a sweet treat comes out of the kitchen and it is a nice change of pace.

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Strawberries and Cream Stuffed French Toast

Makes 6 servings


  • 1 crusty French baguette
  • 1/3 cup cream cheese
  • 2 tbsp powdered sugar
  • 3/4 tsp vanilla extract, divided
  • 6 strawberries, sliced
  • 2 eggs
  • 1/2 cup milk
  • 1/2 tsp cinnamon
  • butter (for cooking)
  • maple syrup


  1. Cut baguette into 1/3 inch slices on an angle.  You want to end up with an even number of slices, since it takes two slices per French toast.  I got 24 slices from my baguette.
  2. Combine cream cheese, powdered sugar, an 1/4 tsp of vanilla extract until well mixed. 
  3. Lay your pieces of bread out on a board.  I found it easiest to keep the two pieces that will be sandwiched together and flip them so the side that will be the inside face out.

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4. Spread each slice with about 1/2 tbsp of the cream cheese mixture.  You don’t want to use too much, or it will escape during the cooking.

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5. Place sliced strawberries onto half of the bread slices.  Top with the other side of the bread, creating a “sandwich.”

6. In a wide bowl, mix eggs, milk, remaining vanilla and cinnamon into a smooth batter.

7. Heat a pan over medium heat.  Melt butter in the pan.

8. Dip each “sandwich” into the batter.  Let it soak for a moment, then turn over to soak the other side.

9. Place each slice of French toast into the pan and cook until golden brown.  Flip and cook other side.

10.  Serve with additional sliced strawberries and maple syrup.

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Cranberry Orange Granola


My favorite breakfast is Greek yogurt, some kind of fruit and some kind of cereal/grain mixed together.  Often, that cereal is granola.  Until this day, I have never made my own granola, opting for the store bought kind for its ease and convenience.  Store-bought granola is easy, but sometimes has a questionable ingredient list and often has a lot of sugar and unnecessary calories.

I was inspired by the orange flavored dried cranberries I found at the grocery store.  I thought they would make a perfect addition to granola.  My first attempt at making my own granola resulted in a delicious, healthy alternative to my favorite store bought variety.



  • 4 cups raw rolled oats
  • 1 cup sliced almonds
  • 1/4 cup vegetable oil
  • 1/4 cup honey
  • Zest of 1 orange
  • 2 tbsp orange juice
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 1/2 cups dried cranberries (I used orange flavored cranberries, but plain works just as well)


  1. Pre-heat oven to 325 degrees.
  2. In a large bowl, mix oats and almonds together.
  3. In a small bowl, mix orange zest, oil, honey, orange juice, salt and cinnamon until combined.
  4. Add wet mixture to oat mixture and stir until oats are completely coated.
  5. Spread oat mixture into a single layer on a foil lined baking sheet.
  6. Bake for 35 minutes, stirring every 10 minutes to ensure even browning.
  7. When granola is cool, stir in cranberries.
  8. Let granola cool completely before storing in an airtight container.


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Pumpkin Waffles

What makes a better fall breakfast than waffles?  Pumpkin waffles!


These waffles are chewy and dense.  They make a perfect, warm and satisfying breakfast on a brisk autumn morning.  Topped with sweet maple syrup, they truly are delectable!

Pumpkin Waffles

Makes 4 large waffles

  • 1 cup white flour
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/4 cup vegetable oil
  • 1 3/4 cup milk
  • 1 cup pumpkin puree
  • Cooking spray
  1. Heat waffle iron on high.
  2. Combine dry ingredients (through salt) in a large bowl.
  3. Combine wet ingredients in a small bowl.
  4. DSCN12944.  Add pumpkin mixture to dry ingredients and stir well until combined.
  5. 5.  Spray waffle iron with cooking spray and pour batter onto iron.
  6. 6.  Close and cook 6-8 minutes or until waffles are cooked (this time will depend on your waffle iron).
  7. 7.  Serve with pure maple syrup.





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