“The book is called opportunity and it’s first chapter is New Year’s Day.” ~ Edith Lovejoy Pierce

I have another breakfast idea for you!

I had actually made the Sausage and Gravy Biscuit Casserole I posted last not too long before Christmas morning so I decided to try something else that morning.

It was so, so simple and delicious! I would highly recommend this for any morning that you are short on time or dragging about – especially if you were up late and not feeling up to doing much cooking. Would have been great for New Years Day morning but I was a slacker and didn’t get it up on the blog in time! 😉

Deep Dish Breakfast Bake

(adapted from Bran Appetit)

  • 1/2 lb sausage (mild or hot – your preference)
  • 1 package crescent rolls
  • 1 cup shredded cheddar cheese
  • 5 eggs
  • 1/4 cup milk
  • 1 tsp rosemary
  • 1/2 tsp salt
  • 1/4 tsp pepper

Preheat oven to 400 degrees

Brown sausage over medium high heat, breaking it up as it cooks.

Roll out crescent rolls into a 9×13 pan sprayed with cooking spray. Press seams together as so to make a whole sheet of pastry.

Sprinkle cooked sausage over dough, followed by cheddar cheese

In a medium bowl, whisk eggs with milk and add in rosemary, salt and pepper.

Pour egg mixture over the cheese.

Bake for 15-20 minutes, until eggs are set and the crust is a golden color.

***This can be made with bacon and diced ham in place of the sausage as well***

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“Without an open-minded mind, you can never be a great success.” ~ Martha Stewart

I have always loved omelets but have also been afraid of them.  It was always easier just to scramble the eggs.

So when I told my husband I would be attempting an omelet for dinner, I warned him that he would more than likely end up with scrambled eggs.

But alas! It worked and I must say I’m pretty proud of myself.

When contemplating making omelets, I have always envisioned the good old hearty cowboy omelet with tons of cheese, onion, ham, bacon, tomatoes etc. because that’s how I always order my omelets (i.e. IHOP). But my health conscious better half (my husband) always liked the lighter style with no cheese and just herbs – he ordered one in NYC this past June, shared with me and I have to admit – you don’t need all the hoopla to be good.

So, when perusing one of my Martha Stewart mags – I came across the recipe “The French Omelet” and I just knew this would score me brownie points with the hubs. But to do so, I must first overcome my fear of omelet making.

The fear is now gone, which is a good thing because I have a feeling this will be requested frequently.

The French Omelet

(adapted from Martha Stewart Magazine)

  • 3 large eggs (room temperature)
  • 1 teaspoon water
  • Large pinch of coarse salt
  • 1 Tablespoon unsalted butter – ½ cut into small cubes
  • 1 Tablespoon fresh tarragon, chives, chervil (or other fresh herbs you may have), finely chopped (I used chives and parsley)
  • Freshly ground pepper, to taste

1. Add eggs, water and salt to bowl and whisk with fork until blended.

2. Add cubed butter, herbs and pepper. Stir to combine.

3. Heat a non-stick 10 skillet over medium-high heat for 30 seconds.  Add butter, melt, swirl to coat pan.

4. Add egg mixture and let sit for about 15 seconds or until edges start to set.

5. (Here’s the tricky part) Holding a fork flat, stir the eggs (not touching bottom) in a figure 8 pattern with one hand while shaking the skillet back and forth with the other. Keep incorporating edges into running center until almost completely set.

6.  Turn off heat, tilt skillet away from you and roll the omelet onto itself, then fold in the other side. Press slightly to seal and slide onto plate.

7. Garnish with extra herbs.

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See – that wasn’t so bad. 😉

-abp