Meatball Sub Casserole

Like most people, I love a good meatball sub. Little balls of yummy goodness covered in marinara and melted cheese on a warm sub roll. MMMM… It doesn’t get much better than that. Sometimes you toast them, sometimes you steam them. It really depends on which part of the county you are from. Whichever you prefer nothing beats this sandwich when you have a craving for zesty goodness. This time around we are going to back them. Yes, I said bake them, and in a casserole no less. This is a great recipe for a family that doesn’t want to go to the trouble of making a bunch of individual subs for everyone. Now you can make one big one and cut it up for everyone to enjoy.

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Here’s how you do it.

What you need

1lb lean ground beef

1lb hot Italian sausage

1 cup Italian bread crumbs

1 small white onion (half finely chopped, half sliced)

1 small bell pepper (thinly sliced)

2 cloves garlic (finely chopped)

2 eggs

1 tsp salt

1 tsp black pepper

1 tbsp granulated garlic

1 cup grated Parmesan

2 tbsp crushed red pepper

2 tbsp olive oil

2 Pillsbury french bread tubes

8 oz fresh mozzarella  (the little balls packed in water work great)

1 24 oz jar of marinara sauce ( I used Rao’s Marinara)

Prep and cooking.

This recipe is a little involved but the results are pretty amazing.

Note. You can make the meatballs ahead of time and freeze them to use later.

Making the meatballs

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Thoroughly mix the ground beef, Italian sausage, bread crumbs, eggs, chopped onions, salt, pepper and garlic together in a large mixing bowl. Cover a baking sheet with aluminum foil and spray it with non stick cooking spray. This will help the meatballs not stick to the baking sheet. Now roll out the meatballs into small little balls about an inch and half around. You don’t want them too big because it is harder to get them cooked through properly, but you don’t want them too small either or they dry out easily. Once you have all of the mixture rolled out into little meatballs place them in a preheated (to 35o degrees) oven and bake for 20 minutes. You want them to start getting nice and brown on top.

Garlic Onions and Peppers

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While the meatballs are baking you can prep the onions, peppers and garlic. You want to saute them using the olive oil in a medium size pan over medium high heat. Saute them until the onions start to turn translucent. Set aside.

Assembling the casserole.

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Coat a large casserole dish with non stick cooking spray. Unroll one of the tubes of french bread and line the bottom of the dish. you want to cover the entire bottom. Now start placing the meatballs in a single layer on top of the bread. You can put them as close together as you like. Its really up to you how many you want in it. Next start placing the mozzarella in between the meatballs. You want to make sure you get them nice and evenly spaced throughout the meatballs so when they melt every bite will have some. Next you want to take the onions, peppers and garlic and spread it out evenly on top of the meatballs and mozzarella. Once that is done pour out the entire jar of marinara sauce and cover everything. Now take half of the Parmesan cheese and sprinkle evenly on top. Once that is all put together it is time to add the top layer of bread, roll out the second french bread and cover the top completely. For the final touch sprinkle the remaining Parmesan cheese and the red pepper flakes on top and cover with aluminum foil and place it in the center of a preheated (350 degrees) oven. Bake it for 30 minutes covered then another 15 uncovered to get a nice brown on the top.

And there you have it. Make several cuts all the way through to get individual servings and enjoy.

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Thanks for reading,


Poppers that Pop

If you are just in the mood for a bite sized treat or making something for the big game jalapeno poppers are sure to please. These little spicy bites of heaven have been passed around parties for as long as I can remember and since there never seem to be any leftover the next day I will go out on a limb and say that people must really like them. I know I do. I have tried many different varieties over the years and everyone seems to have their own special way of doing them. Some swear by the type of bacon you need or the size of the jalapeno and even the brand of cream cheese for the perfect flavor. For some its a science and for others its just something you throw together to please the party goers. Either way they always seem to turn out great. For this recipe I have taken a couple of elements from several different poppers that I have tried and come up with what I will now call my “go to popper”.

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What you need. (This is for a small batch to serve 3 to 4 people)

12 large raw jalapenos (whole)

1 8oz container of Philadelphia fat free cream cheese

1 lb hickory smoked bacon

1 lb maple breakfast sausage

at least 24 toothpicks

Prep and cooking.

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First get the sausage started cooking in a pan on the stove over medium heat. You want to get it nice and brown and crunchy for texture.

Now while the sausage is cooking, cut the stem end off of the peppers and then cut them in half long ways so it looks like you have a fleet of little green boats. Be sure to remove all of the seeds and white membrane inside.

The sausage should now be done and ready to drain any fat off of. Just line a bowl with paper towels and poor the sausage in. The paper towels will absorb most of the fat. Now gently pull the paper towels out from under the sausage and out of the bowl. You will leave a little fat in there but it will be fine because you have gotten most of it out. Now mix in the cream cheese with the sausage until you get a nicely mixed paste.

Now for the fun part.

With a spoon go ahead and start filling each jalapeno half to the top. You don’t want it to overflow that much but make sure it is full.

Once you have all of the halves full open the bacon and cut the entire slab in half. Half a slice of bacon is perfect to wrap around the center of the jalapeno. You will hold the bacon in place by sliding a toothpick through from one side to the other.

Now it is time to cook them. You can do this a couple of different ways. My preferred method is on the grill. Turn it on medium high heat and let the grill heat up. If you have a top rack I like to sit them up there for a few minutes with the grill closed but it is not needed. Place the poppers on the grill and cook until the bacon looks done. You don’t want to get it too crisp but you do want it to be thoroughly cooked. You will most likely get a few black ends but don’t worry, they taste better that way.

You may want to keep a spray bottle of water on hand while cooking these. The bacon is going to drip and it will cause flare ups when the grease catches on fire.

That is how you make poppers that pop. They turned out great and that is why these will now be my “go to poppers”. If you are feeling a little adventurous try sprinkling just a little garlic powder on top before sticking them on the grill.

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I hope that you all enjoy these.

Thanks for reading,


Breakfast Sandwiches

Everyone that knows me knows that breakfast is my favorite meal. So much so that I have been known to have breakfast for lunch and even dinner on more than one occasion. While I love all types of breakfast foods and combinations of them, one of my favorite things is breakfast sandwiches. Yes the kind you get from fast food restaurants (I am a sucker for a sausage McMuffin). I don’t now why but they are a guilty pleasure of mine that I tend to enjoy way to much. Oh and its not just one kind either, I enjoy the breakfast sandwiches from several different fast food restaurants. It just depends on my mood as to which one I go to.  This however does create a bit of a problem when it comes to trying to eat right and drop a few pounds, which is something I am working toward right now. So I set out to create my own breakfast sandwich that I can make at home that cuts out a lot of the fat that you get from fast food places but still tastes great.

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Here is what I did

What you need:

(this makes two sandwiches)

Butterball Smoked turkey sausage (one link)

2 slices Kraft fat free cheese

4 slices Natures Own White/Wheat bread

2 eggs

1 teaspoon smart balance heart right buttery spread

Non stick cooking spray

Here’s how to make it:

Coat a non stick skillet with the cooking spray and heat to medium high heat. Add a teaspoon of smart balance to the pan and let it melt while spreading it around with a spatula to coat the bottom of the pan. Take your bread and separate into two stacks so that it looks like you have two sandwiches with nothing in them. Put them in the pan and toast them on either side (leaving the middle part un-toasted. This step is just like making a grilled cheese with no cheese in between the two slices. Now put them on a plate and separate the pieces so you have 4 pieces of bread toasted side down on the plate in a big square. Two slices for the bottom of the sandwich and two for the top.

Cut the sausage link in half and then cut both halves in half long ways down the middle. Spray a little more non stick spray in the pan and place the sausage cut side down and cook to your desired amount of done-ness. I like mine cooked pretty well but some people like it just warmed up a little. Turn them once and cook on the other side. Now place them on the bread (two pieces for each sandwich). Then place a slice of cheese on each sandwich so it will start to melt.

Reduce the heat in the pan to medium and crack two eggs in it. Cook on one side a couple of minutes until the white starts to firm up. Now add a little salt and black pepper for flavor and flip both eggs over. Once flipped over gently pop the yolk so it runs out and starts to cook. As much as I love a runny yolk it doesn’t work to well on a sandwich.  Let the eggs cook for another minute or so and then place on top of the sausage and cheese and add the other piece of toasted bread on top to finish off the sandwich.

That my friends is how to make a tasty low fat breakfast sandwich. There are several reasons for doing it this way. Using the smart balance to toast the bread adds a little extra flavor that reduces the need for topping it off with Jelly, Mayo, ketchup or whatever you like to put on your sandwiches that tends to add extra fat or unwanted calories. The other ingredients are to me the best tasting brands out there for fat free and low fat food of its kind. When combined they taste great and make a great sandwich. While this is not 100% health food it is a lower fat alternative to the high fat and processed versions of what you will find in a fast food restaurant.


Thanks for Reading,


Mellow Mushroom

Great ***

Pretty Good


No Thanks


If there is one constant in this ever changing world it is that pretty much everyone likes pizza in some form or fashion. This is evident by the giant frozen pizza section in your local grocery store or by the fact that you cant hardly drive down a commercial street without seeing at least one pizza place. While I enjoy making my own pizza at home I also enjoy going out to a restaurant and getting a really great pizza from time to time. I discovered a great little place that makes excellent pizza a while back on a trip up to Austin TX and then found it again while on a trip to Fl. I was happy to see that it was a small franchise and doing well but was disappointed that they did not have a location in San Antonio. Well I found out recently that is no longer the case and a new location has in fact opened up here in SA. This of course made me very happy and got me out to the north side of the city near Stone Oak just off of 1604 to check out the latest location of the Mellow Mushroom.

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Walking in the door I saw that this newest location was a little bit nicer than the two I had been in before, not that those were bad by any means but you could definitely tell that this was a brand new restaraunt. It still has the same quirkiness of the older locations and even has a statue of the Mellow Mushroom mascot out front (a giant mushroom holding a slice of pizza). The inside is set up nicely with booths along the outer walls and plenty of tables in the middle that are nicely spaced and not crammed together. They also have an outside patio area for those that like to eat outside during the warmer months of the year and for those of you that love beer, you will not be disappointed with the selections at the bar. Throughout the restaurant are flat screen TV’s showing the latest games going on and they have music playing in the background to keep the mood upbeat.


Now when it comes down to the food they have a nice selection of “munchies”, calzones, hoagies and even salads but the real draw for me is the pizza. They have a number of playfully named pizzas such as the Kosmic Karma, Mighty Meaty, Magical Mystery Tour, or Bayou Bleu to name a few.  You can also choose to build your own if you have kids that don’t like a lot of toppings with you.

This trip I opted to start out with the bruschetta which is pretty amazing. They take a great garlic toast and top it with fresh tomatoes and basil and the drizzle it with olive oil and a balsamic glaze. The combination of these ingredients comes together wonderfully and will hold you over until your pizza gets to the table.

I only mention this because it does take a little time to get your pizza. It is called “Mellow” Mushroom after all. So don’t expect to run in for a quick bite. Sit back and relax and enjoy yourself. The pizza is well worth the wait.

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This brings me to the pizza. I ordered the Mighty Meaty. As you can guess this is a pizza loaded with meat and not just any meat but the best of the best. It has Pepperoni, Sausage, Beef, Ham and Applewood smoked bacon. Mmmm… Bacon… The crust on this pizza is one of my favorites and is one of the few crusts I actually eat at the end of a slice. Usually crust is too doughy and flavorless and ends up pushed to the side when the cheese and toppings are all gone but this one is nice and crunchy and is coated with a little Parmesan cheese sprinkle. The sauce is very flavorful but not overpowering and does not taste liked a generic canned sauce like a lot of pizza places tend to taste. All in all it is one of the best pizzas I have ever eaten and without a doubt plan to eat again.

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Overall I really enjoyed the Mellow Mushroom and will be going back in the near future. It is a quirky little pizza joint with a great atmosphere and great food. So the next time you are in the mood for pizza and want to get out for a nice dining experience go and check them out. You wont be disappointed. They are starting to pop up more and more with quite a few locations in the south east.

Thanks for reading,


Meaty Marinara

Today marks the one year anniversary of my blog. I want to thank everyone who has stopped by to read about my adventures and to get some recipe tips too. I hope that you all keep coming back and enjoying what you read. Thanks for Reading Everyone!!!

I thought a good recipe to put up for the one year anniversary would be my Meaty Marinara sauce.

Growing up I was never a huge fan of Italian food unless it came on a Pizza (yes I know that isn’t real Italian) or in a meatball sub, this was mostly because what I was used to eating usually came from some local pizza joint that used canned everything that always tasted the same. While my mother always made a sauce that I still love to this day and occasionally make myself it still wasn’t truly authentic Italian sauce. Don’t be mad Mom, I will always love your sauce.

As I grew older and even more so after I got married I started going to more authentic Italian restaurants and discovered more traditional Italian dishes. With this I started seeing how different ingredients that you never really thought of being in a sauce are what really makes it.  You don’t just toss a hand full of dried oregano in a pot with tomatoes and magically get sauce. There are many different ingredients and combinations to take into consideration for the flavor you want.

Over the weekend I decided to put together a more traditional marinara but of course I needed to add my own twist to it. So Here is what I came up with.

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1 lb Sweet Italian Sausage

1 medium white onion diced

1 large carrot finely diced

2 Celery stalks finely diced

2 28 oz cans crushed tomatoes

3 tablespoons of minced garlic

3 tablespoons of finely chopped fresh oregano

1 tablespoon of finely chopped fresh basil

1/4 cup grated Parmesan cheese


Black pepper

1 tablespoon crushed red pepper flakes

Extra Virgin Olive oil (about 1/4 cup)


In a large sauce pan heat the olive oil on medium high heat and add the garlic. Stir the garlic around a few times and then add the onions, carrots and celery and cook until the onions and celery start to turn clear. Now add the sweet Italian sausage and cook it nice and brown making sure to break it up into small pieces as it cooks.

Once the sausage has browned reduce the heat to medium and add both cans of crushed tomatoes and stir it all together. Let that start to simmer and then add the oregano, basil, and red pepper flakes. Now stir that all together and let it simmer a few more minutes. It is now time to add in the 1/4 cup of Parmesan cheese, 2 teaspoons of salt and a tablespoon of black pepper. Stir that all together and reduce heat to low and let simmer for about 45 minutes stirring occasionally.

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That is really all there is to it. Its a pretty simple recipe but all of the different ingredients really meld together well to create a very tasty sauce. For all of my vegetarian friends out there (yes I do have some) It is just as good if you leave the meat out.

All that is left now is to boil your favorite pasta and cover it with a nice helping of sauce and enjoy. Maybe even heat up a slice or two of Garlic bread to top it off.  This one came out really good and has that more authentic Italian flavor that you just don’t get from a jar.

As always

Thanks for Reading


Youz Guyz South Philly Cheese steaks

Great ***

Pretty Good


No Thanks

It has been a while since I’ve done a review, so what better place to review than Youz Guyz in Universal City on Pat Booker Road.

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Looking back over my reviews I was surprised to see that I had not done a review for Youz Guyz yet, especially seeing as how I have been a pretty frequent customer over the last few years. When it comes to subs or sandwiches I have always loved a good Philly Cheese steak. There is just something about the combination of the grilled steak, onions, and cheese on that long hoagie roll that screams perfection when you bite into it. I have had many different varieties over the years, some good and some bad. If I can give one piece of advice that you take to heart it is that you need to go to a local shop for the best food. Those guys are the ones that put love into every bite and specialize in making a couple of things really good instead of a bunch of stuff just ok. You aren’t going to find a truly great cheese steak at one of those sub chains. Go somewhere that makes it their specialty and if you are in the San Antonio area and over on the north east side near Universal City, Youz Guyz is the place that does just that.

Youz Guyz is the real deal folks. Owners Kathy and Jimmy are from South Philly and know how these sandwiches are supposed to taste and do them right with just the right combination of cheese and onions to compliment the steak. When you bite into one of their cheese steaks it melts in your mouth. You can add mushrooms or peppers and either have provolone cheese (the right way) or add cheese whiz if you want.

Now if you aren’t in the mood for a cheese steak you can get hoagies, Italian hot sausage, hot dogs or chicken fingers too but if you try the cheese steak first you probably wont ever look at the rest of the menu. You also have your choice of a variety of sides to choose from including Onion rings, fries, pizza fries, mozzarella sticks and home made potato chips. I tend to switch between the onion rings and the fries depending on my mood.


You can’t go wrong with any of it but I urge you to try the cheese steak first. You wont be disappointed. When you walk in look for the sign that tells you how to order your sandwich the right way and make sure you let them know if you want it “wit”. You will know what I am talking about once you get there.

Also if you are in a hurry you can do what I did this trip and get it to go. Since I live about 5 minutes away it was just a fresh and tasty as it would be if I were sitting there at the restaurant.

I can’t speak highly enough about this place. They have great food and are some of the nicest people you will ever meet. So go and give it a try. I hope you enjoy it as much as I do.

Thanks for reading


A new Year after a Holiday Scramble

Hello everyone. I am back for another great year of fun and food. I hope that you all had a great holiday season and are ready to get back into the swing of things.

I was on vacation over the Christmas break and I was faced with an unusual challenge while staying with my In-laws. What kind of challenge could this be you ask? No, it’s not the usual challenges people face when staying with In-laws because mine are great people and easy to get along with. I am very lucky in that respect.  It would instead be what to make for breakfast in a kitchen that is not really set up to be functional but more decorative and does not really have any two items that go together in the fridge. I love my in laws to death but they live very different lives in regards to food and don’t really have the variety in the fridge that I am used to. So like a contestant on Top Chef heading into a difficult quick fire challenge I started scouring the kitchen to see what I might be able to come up with. Trust me on this, it was no easy task.


After digging through the fridge, pantry, cabinets and drawers and looking under several rocks, here is what I was able to come up with.



Frozen Tater Tots

Frozen chopped onion

Sliced vegetarian cheese

Frozen Italian Meatballs

Black Pepper


Rubbed sage


I know that you just read that I thought to yourself “Maybe a couple of those items work together but certainly not all of them”. Well my brain made sense out of them and came up with something that was filling and quite delicious. Everyone involved was pleasantly surprised.

I started out by melting butter in a non stick pan and adding in the frozen onions and tater tots. My plan was to make a rough version of home fries/hashbrowns. While those were heating up I thawed out a couple of meatballs to test and see if I could do anything with them. They ended up being quite bland and I was about to toss the idea of using them when I remembered seeing rubbed sage in the pantry. Now is where the brain juices kicked in. I decided to thaw out a few more meatballs and chop them up into small pieces and toss them into the pan to brown. I started adding black pepper, salt and rubbed sage and to my surprise it started smelling like breakfast sausage. I know that some of you probably saw this coming, seeing as how sage is a component of most breakfast sausages but I was still very happy at how it was all coming together. By now the “sausage” has started to brown and crisp up and the tater tots have broken into smaller hashbrown like pieces. I added a little more sage and then stirred in the eggs that I had whisked up and ready to scramble. When the eggs were about done I added a piece of the vegetarian cheese and melted it through the entire scramble, just for a little extra consistency.

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I will admit to being pretty skeptical about trying this but I am so glad I did. The meal turned out great and if you had not known what was in it you would have sworn it was a breakfast sausage and egg scramble.  Keep this in mind that next time you are looking in your fridge and think to yourself that you have nothing to make. With a little thought and maybe even a little inspiration from MacGyver you never know what you can come up with.

Thanks for Reading


Italian Stuffed Peppers

As promised for my second Italian recipe of the week I give you my take on stuffed peppers.  I have not had stuffed peppers of any variety in quite some time and the ones that I have had in the past I was never a huge fan of, so I set out to make them in a way that I  would enjoy them. I think the one thing I have never cared for in stuffed peppers is the rice to meat ratio, so I cut out the middle man and this recipe goes riceless (I’m not sure if that is a word but it sounded good while I was writing it). The good news is that if you have read my recipe for lasagna you will be using most of the same ingredients. It worked out nice that way.

What you need:

1 lb ground beef

1 lb Italian sausage

1 medium white onion (diced)

3 garlic cloves (diced)

1 24 oz jar of your favorite marinara sauce (I used Rao’s Arabiata sauce)

1 pack of sliced fresh mozzarella

1 6 oz container of shredded Parmesan cheese.

olive oil (3 to 4 tablespoons

Garlic powder

red pepper flakes

Italian bread crumbs

4 large bell peppers (tops cut off and seeds and membranes removed)

First you will want heat the olive oil in a pan and then saute the onions and garlic in until they start to turn clear. Then add the meat (both sausage and beef) and cook until the are brown. Drain any excess fat from the pan and then pour cooked meat and onions into a large mixing bowl. Add in about half the jar of sauce, 1 cup of Italian bread crumbs and about half the container of Parmesan cheese and stir them all together.

Now place the 4 peppers in a baking dish and fill each one to just about 1/2 an inch from the top of the pepper with the meat mixture. The other half an inch will now be filled with the sauce. Now place a slice of the fresh mozzarella on top of each pepper. With the remaining sauce fill the bottom of the baking dish.  Now sprinkle a little garlic powder and red pepper flakes on the top of the whole thing.

Place the peppers is the oven on the middle rack (preheated to 375) and bake for an hour to an hour and half or until the peppers start to get soft but will still hold together.

You will want to let them cool a little before serving. Then you can put them on a plate and spoon on a little extra sauce and enjoy. The good thing about this recipe is you can prepare it ahead of time and store it in the fridge for a couple of days before you cook it.  It is a nice take on an old classic and should satisfy even the most die hard stuffed pepper lovers out there.

Thanks for reading.


Grumpy’s Mexican Cafe

Great ***

Pretty Good


No Thanks

Every now and then I get a taste for good ole home cooked food like I grew up on. I remember standing in my Grandma’s kitchen as she would cook breakfast and the smell of the bacon and eggs frying and the biscuits baking was almost too much to have to wait for but of course she would always slip me a piece of bacon when no one was looking. Every now and then I run across a place that brings those memories back and I am happy to say I can add another to my list. Grumpy’s Mexican Cafe is just that place. Located just outside of 1604 on Nacodoches near Garden Ridge this little place is just far enough off the radar to have almost escaped my site but not quite. I don’t know if you like more traditional San Antonio breakfast dishes like breakfast tacos and huevos rancheros or a more southern style like biscuits and gravy or chicken and waffles, but whatever your pleasure is you can be sure to find it at Grumpy’s. I have tried several different dishes over a few visits to Grumpy’s but kept forgetting to take pictures until I was about half way through the meal. Yes it is that good. But I was able to set my excitement aside on one trip and get a couple of pics of the biscuits and sausage gravy I finally decided to give a try. I only say finally because biscuits and sausage gravy are one of those dishes that I doubt I will ever find as good as Grandma used to make but do get brave enough to try every now and then just to see.

I will say that the gravy was great even though it was pretty different from Grandmas. I’m pretty sure they didn’t use a cast iron skillet to cook it in but it was tasty non the less. The biscuits on the other hand were just like she was back in the kitchen mixing them up herself. They were moist and flaky and not dry and crumbly like a lot of restaurants make them.  You can order a half order or a whole order. Half an order is one biscuit split in half and a whole order is two biscuits both split in half. I ordered a whole order and now know that next time I will get the half order. This is a lot of food.  The gravy has a nice texture and flavor that compliments the biscuits but needed a little more black pepper to get up to my standards. You can get the gravy with or without sausage, but whats the point of biscuits and gravy if you don’t have sausage in the gravy? This meal also comes with a side of hash browns that are pretty tasty with a hint of a butter flavor and two eggs however you want them cooked. I had mine over medium because I like the yellow runny but not the white.

Like I said earlier I have been back several times and tried multiple things on the menu but did not take pictures. I guess I will have to go back and try them all over again. It’s hard being me.

A couple of note worthy dishes to mention and ones I know I will be getting again is the chicken and waffles and the country fried steak. Great tasting fluffy waffle and had breaded chicken coated with powdered sugar and syrup and a large side of potato twisters which are kind of like a giant twisted potato chip that covers half the plate. This is one to try. And the country fried steak will take up most of your plate and can be cut with a fork it is so tender. Don’t forget to get a side of biscuits instead of toast. They just compliment everything.

Grumpy’s isn’t just a breakfast spot but also has a lunch menu that has quite a few great looking selections that I will have to try some day.

So you can guess that after reading this I will without a doubt be back for more. I hear they have a pretty incredible steak and eggs breakfast that is now on my list of dishes to try.

Thanks for reading


Lazy Day Recipe Help #2

I bet you get up some mornings and are getting ready for work and get stuck in that moment when you have to decide on making something at home or stopping and picking up something on the way in and in that moment you usually decide to pick something up because you don’t think there will be enough time to make something. Don’t fall for it! You are telling yourself a lie. Breakfast is a very important part of the day and is also very simple to make. The most important thing to do is plan ahead.

When I go for my weekly market trip I make sure to pick up various items to use throughout the week. This last trip I spotted some croissants in the bakery and picked up a pack of 8. I also try to keep things in the fridge like eggs and something easily microwavable like microwave bacon or sausage. You don’t always have to do everything fresh and elaborate. Most times the easy to put together stuff will taste better and leave you more satisfied than if you pick something up at a drive through.

Tip: Keep a pack of microwave bacon (or sausage)in your fridge. It lasts for a while and is quick and easy to prepare. If you are concerned about health then there are a couple of really good microwave turkey bacon’s available.

So for my lazy morning breakfast I pulled  a few items out of the fridge to get started. A few strips of microwave turkey bacon, a couple of slices of fat-free cheese, 2 microwave sausage patties and two eggs. I also set out two of the croissants I picked up earlier in the week.

Now I know you are thinking that sounds like a lot of work and that you would rather just hit a drive through. Well it is actually not a lot of work at all. The entire process took me less than 10 minutes. I got out a frying pan and turned on medium heat and sprayed it with non stick oil. While it is heating up I laid out the bacon on a paper towel and stuck it in the microwave for a minute. I then cracked the eggs in the pan and sprinkled with a little salt and black pepper. While those started cooking I removed the bacon and put in the sausage for a minute and a half. Then it was time to flip the eggs. Once I turned them over I used the spatula to pop the yolk. I know some people like it to be a little runny but if you plan to eat this in the car on your way to work you don’t want something drippy and runny in your hand. While the eggs were finishing up i cut the croissants in half for sandwiches and then scooped the eggs out on to a plate. I then laid the croissants cut side down in the pan to heat them up and give them just a little bit of toastiness. They only take about 45 seconds to warm up.

Tip: While croissants are always best fresh you can heat them up in a frying pan to give them back a little bit of the toasty, crunchy flakiness for your sandwich. This will allow you to buy a few more to keep throughout the week. Or you can just use toasted bread if you like.

Now it is time to assemble the sandwich. lay down egg on the bottom half of the croissant, place a slice of cheese then put down the bacon or sausage and cover with the other half of the croissant. There you have it. A quick simple and very tasty breakfast that will rival almost anything that you can be handed out of a window of a fast food place. You don’t have to use croissants either as a couple of slices of toast will work just as well.

Tip: It’s all in the seasoning. If for some reason you have a problem with making eggs that taste like the do in a restaurant remember these two things. Salt and Pepper. a few sprinkles of salt and black pepper go a long way to transform your eggs from bland into a taste sensation.
Well I hope that this can get some of you motivated in the mornings to treat yourself to a home-made delight instead of just heading off to the drive through.
Thanks for reading