The holidays are here – are you ready for the craziness? I decided I needed a little peace before the storm so I decided to invite a few girlfriends I don’t get to see very often over for a pre-holiday breakfast this past weekend.
Everytime I do something like this I end up asking myself – “Why don’t I do this more often?” It really doesn’t get much better than a table surrounded by good friends, good food, good conversation and laughter.
It is one of the details of life that I love. It is during that time at the table that life seems to slow down, almost come to a stop and you can just soak up all the goodness that comes with good friends, good food and good conversation.
I am just as guilty as the next person when it comes to checking things off the list, rushing to the next event or project. Especially during the holiday season. How often do we take the time out of that craziness to truly stop and enjoy the details of our life? Because they are there. I am a firm believer that life is in the details. When we take time to slow down long enough to see and appreciate the details of our life, life becomes more meaningful and more beautiful. I spent a whole year of my life looking for the pretty in each and every day and it has now become a habit. The pretty is there, each and every day if we will only take the time to stop, notice it and enjoy it!
I am grateful that this weekend I was able to stop and enjoy some of the amazing women that are in my life. I was able to prepare some yummy food, set a pretty table and enjoy time with them. Soaking in their goodness and their light.
The menu included a bowl of vanilla bean yogurt, granola and fresh berries.
Breakfast was a selection of yummy egg dishes. I tried out a new recipe I found over at Johnsonville for Amazing Muffin Cups .
They were delicious and my husband loved them! He is looking forward to taking some of the leftover ones in his lunch this week. They are made in a muffin tin and are just the perfect size to add into a lunch or a breakfast on the go.
Sugared bacon is always a hit!
My sweet friend Karen brought a delicious coffee cake which I didn’t get a picture of. It is one of my favorite coffee cakes and I have a recipe here on the blog for it – Raspberry Cream Cheese Coffeecake.
I also fixed our family’s favorite breakfast recipe and a must have every Christmas morning – Breakfast Pizza.
Breakfast pizza is made with a crust of the crescent roll dough that comes in the tube. I just spread it out on a cookie sheet. I used a half size cookie sheet that measures 9 x 12 inches.
You can use a full size cookie sheet, the dough just won’t fill the space. Press the dough to fill the cookie sheet and be sure there are no holes or perforations in the dough.
Sprinkle with cooked Johnsonville Breakfast Sausage. I used the round patties and then just broke them up so they were like ground sausage.
I then added a layer of thawed Ore Ida hashbrowns and grated cheese.
Next the egg mixture is poured over the top. You may need to tilt the pan a bit to make sure that the egg mixture fills the entire space.
Then top it off with a sprinkle of grated Parmesan Cheese (yes the stuff out of the green can!)
It is then ready to go into the oven and bake!
It bakes for about 20-25 minutes or until golden brown.
Then just slice it up and it’s ready to go.
For other delicious breakfast recipes check out these:
- 1 pkg. Johnsonville breakfast sausage patties
- 1 pkg. (8) refrigerated crescent rolls
- 1 cup frozen loose pack cubed hash brown potatoes, thawed (I put in the refrigerator and let thaw overnight)
- 1 cup shredded cheddar cheese
- 5 eggs
- 1/4 cup milk
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 2 Tbsp. grated Parmesan cheese (I use Kraft)
- Cook sausage until well browned, drain fat. Break it up as you cook it so it is like ground sausage.
- Press crescent roll dough into a 9 x 12 cookie sheet or an ungreased 12 inch pizza pan with points toward the center. Press over bottom and up sides to form a crust; seal perforations (important) Spoon sausage over the crust.
- Sprinkle with potatoes and top with cheddar cheese. (You can make it to this point the night ahead of time, cover with plastic and refrigerate)
- In a bowl beat together eggs, milk, salt and pepper.
- Pour over crust in the middle – it will seep out to the edges on its own. If you pour it near the edges it may overflow.
- Sprinkle with Parmesan cheese over all.
- Bake at 375 oven for 25-30 minutes.