In a large bowl combine the first 5 ingredients; whisk until sugar is dissolved. Add radishes, carrot and red pepper; let stand until serving. Meanwhile, in a large nonstick skillet, cook and stir sausage over medium-high heat until browned, 6-8 minutes. Remove and keep warm. Reduce heat to low. In the same pan, cook eggs until whites are set and yolks begin to thicken, turning once if desired. Keep warm.
Drain vegetable mixture. Spread naan with relish. Top with sausage, eggs, pickled vegetables, cucumber, red onion and cilantro.
Editor’s Note This recipe was tested with Mezzetta brand bell pepper relish.
Summer time! Don’t you love it? We do! Summer means lots of fresh fruits, yay! Fresh fruits are a delicious way to end a meal or make a great snack. That’s why I love this Tropical Strawberry Salad, I could eat it all summer!
This delicious salad is packed with healthy fruits. Strawberries are high in fiber, who would have thought right? Bananas are considered a super food, they’re heart healthy, high in fiber, packed with vitamins and minerals including potassium! And then there’s mango, many times called “the king of fruits”. This delicious fruit is packed with antioxidants and vitamins; it’s heart healthy, helps lower cholesterol, helps in weight loss, good for digestion, helps fight cancer, is good for the eyes and teeth, and much more. So packed together these three fruits don’t only taste great, they’re good for you! Oh and it’s low in calories too! So eat up!
Tropical Strawberry Salad
12 Large Strawberries, washed, hulled, and quartered
1 Large Banana, sliced
1 Large Ripe Mango, peeled and cubed
1 Tsp. Sugar
Place strawberries in a bowl.
Sprinkle sugar over all and gently toss.
Add mango cubes and banana slices.
Gently toss together.
Serve right away or store covered in the fridge for a few hours.
Now that life seems to be getting back to normal, or as they say our “new normal”, I find that we’re getting out more. With summer vacation in full swing the grandkids and I have been busy doing outdoor things; and we try to get out early enough to beat the crowds! So this means breakfast isn’t the huge meals we’ve been making during the past year’s lock downs. This is a good thing! It’s practice for school day breakfasts, something that seems to be in our distant past. Now since breakfast is the best way to start your day it shouldn’t be skipped, but a bowl of cereal or a pop tart don’t exactly rank high on my list. That’s why these Grilled Breakfast Burritos have become a big hit at our house!
These breakfast burritos pretty much have all the things one would consider breakfast food; eggs and potatoes. I make mine meatless, but you can easily add sausage or bacon if you like. The best thing about these burritos are that they can be made ahead of time and frozen. Just heat them up when you need them. They can also be eaten on the go which makes them very convenient, specially when you’re running late on a school day!
Of course if you want to be fancy you can plate them and top them with your favorite condiments. I love mine with sour cream, salsa, and a creamy lime cilantro sauce I find at Costco. I also use low carb tortillas but you can use whatever flour tortilla you prefer.
Here’s my recipe for Homemade Grilled Breakfast Burritos! Mix up a big batch today!
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Grilled Breakfast Burrito
6 Medium Yukon Gold Potatoes (you can use any type of potato). Scrubbed and cubed, leave skin on.
Add potatoes and cook until tender. Be sure to keep stirring so they don't burn.
When potatoes are almost done add peppers.
Sprinkle in spices and cook until everything is done. Set Aside.
Melt Butter in a skillet and scramble the eggs. Set Aside.
Place one tortilla on a flat surface.
Spoon some potato mixture across the center.
Add scrambled eggs over the potatoes.
Sprinkle cheese over all.
Roll burrito. Repeat until you've used all the fillings.
Spray a pan or griddle with cooking spray and heat up.
Place burritos in the pan and cook until the cheese melts.
Serve with with your favorite toppings.
To Freeze: Place burritos in a large freezer bag. Date and seal bag. It will be fine in the freezer for about a month. When ready to use you can thaw it out and grill on the stove or if you're in a rush wrap a burrito in a slightly damp paper towel and microwave on high for about 2 minutes or until it's heated.
What’s better than pizza? A patriotic flag pizza, of course! Baked in the shape of a flag with pepperoni slices for stripes and purple potatoes for the sky, you’ll find yourself saluting with every slice.
Prep: 20 mins Cook: 40 mins Total: 1 hr Servings: 8 Yield: 8 servings
Wouldn’t it be fun to wake up on the 4th to a delicious and healthy 4th of July Breakfast like this? I saw this idea last year on Back to Her Roots and knew my family would just love this fun breakfast toast.
And talk about easy! All you need to make this patriotic toast are blueberries, jam, bananas and your favorite toast. PS… this would also be PERFECT for Memorial Day or Labor Day.
4TH OF JULY BREAKFAST
2 sliceds of toast
2 TB strawberry or raspberry jam
1 large banana
1/3 cup fresh blueberries
1. Spread 1 TB of jam on each piece of toast. Arrange blueberries and banana slices on toast to from a flag. Enjoy!
True story: We are ALL about make-ahead meals here at B+C. If you’re cooking for a crowd, they’re an easy way to keep your get-togethers fun and stress-free. Our newest favorite? Sheet pan eggs! Read on to see how to make ’em for your next brunch party or busy work week.
— 12 eggs
— 1/4 cup whole milk
— salt and pepper, to taste
— 1 cup zucchini, chopped and sauteed in olive oil (we used leftovers!)
— 1 cup cherry tomatoes, sliced
— 5-6 pieces of prosciutto, crisped
— 1/3 cup kalamata olives, sliced
— 1-2 Tablespoons chopped oregano, thyme and parsley
— 1/2 cup feta cheese
— toast, for serving
1. Preheat oven to 300 degrees Fahrenheit. Coat a sheet pan with cooking spray. In a large bowl, whisk together eggs, milk, salt and pepper.
2. Add zucchini, tomatoes, prosciutto, olives and herbs to the egg mixture. Stir to combine. Pour egg mixture onto baking sheet. Top with feta cheese. Bake for 20-25 minutes, until set.
3. Remove eggs from the oven and cut into squares. Serve on toast with a sprinkle of fresh herbs and sea salt. Enjoy!
Preheat oven to 300 degrees Fahrenheit. Coat a sheet pan with cooking spray. In a large bowl, whisk together eggs, milk, salt and pepper.
Add zucchini, tomatoes, prosciutto, olives and herbs to the egg mixture. Stir to combine. Pour egg mixture onto baking sheet. Top with feta cheese. Bake for 20-25 minutes, until set.
Pour egg mixture onto baking sheet. Top with feta cheese.
Bake for 20-25 minutes, until set.
How gorgeous is that?!
Cut your sheet pan eggs into squares. Serve on toast with a sprinkle of fresh herbs and sea salt.
The perfect make-ahead breakfast or brunch for a crowd!
You could also pack these babies up for on-the-go snacking.
Make-Ahead Breakfast Hack: How to Make Sheet Pan Eggs