this is another “food i miss from michigan” post.  mcdonald’s breakfast down here excludes sausage, egg and cheese bagels on its menu.  the only good reason to have mcdonald’s breakfast is to splurge, and i think the bagel is the best way to do it.

this recipe may be slightly healthier than mcdonald’s.  i can tell you that it is pretty darn delicious and is available after 10:30 a.m. .

this recipe prepares two bagels.  you can adjust the recipe accordingly.

• 2 thomas bagel thins, toasted
• 2 slices of co-jack cheese, melted on bagels in toaster oven
• 6 oz. breakfast sausage (half a tube), quartered and formed into very thin patties, slightly larger than the bagel.
• 3 eggs
• salt and pepper to taste

1. cook the breakfast sausage patties until brown all of the way through. place on a paper-towel lined dish.
2. place bagels into the toaster oven, with cheese on one half.
3. whisk together eggs, salt and pepper.  place in medium sized frying pan and cook as if you are cooking an omelette, minus the filling and folding in half.
4. using spatula, cut the “omelette” in half. remove pan from heat.
5. place patty on bottom half of bagel, top with egg, folded into thirds and top bun.

enjoy!

as i have said before breakfast is our favorite meal of the day.  breakfast was served at our late morning wedding reception and i could go on and on about how much we LOVE breakfast.  but i won’t.  i’ll just share another shoemaker-approved breakfast dish.

Adapted from SmittenKitten

• 1 pizza crust (however you prefer to make it)*
• 1/4-1/2 lb. ground breakfast sausage
• 1/4 c grated parmigiano reggiano cheese
• 1 c grated mozzarella
• 3 eggs
• salt and pepper to taste
• green onion
• parsley flakes

* i picked up an awesome pre-made dough from publix that was just waiting to be kneaded and topped.

1. pull dough out of the fridge 1-2 hours before you want to start making pizza.
2. pre-heat oven to 500°.
3. brown sausage in a pan.  place on a paper towel lined dish to drain of excess grease.
4. knead out dough.  make sure the bottom of the crust is floured well.
5. t0p with parmigiano reggiano, mozzarella and sausage.
6. crack the three eggs over the top of the pizza and top with salt and pepper.
7. bake for 8-10 min. or until eggs are cooked to your liking.
8. remove from oven, top with green onion and parsley flakes.

enjoy!

bran sent me a link to this blog the other day.  i immediately fell in love.  it’s so cool to find another person who appreciates putting time into something that may be considered easy.   it’s so simple to run out to the store and buy a box of pop-tarts, but it’s so much cooler, tastier and healthier to make them on your own!

so i notified tom that i could make pop-tarts from scratch.  he had a reaction much like the blogger’s husband… “you can do what?!?”  next time, i’m planning on making a double (or triple batch) and freezing them to bake them when i want to.

so without further adieu, homemade pop-tarts.

pastry:

• 2 c all-purpose flour (substitute with whole-wheat for a slightly healthier version.)
• 1 tbsp sugar
• 1 tsp salt
• 1 c butter, cut into pats
• 1 large egg
• 2 tbsp milk
• 1 additional egg, to brush on pastry

cinnamon filling:

• 1/2 c brown sugar
• 1 – 1 1/2 tsp ground cinnamon
• 4 tsp all purpose flour

jam filling:

• 3/4 c jam
• 1 tbsp cornstarch mixed with 1 tbsp cold water

or you can try chocolate chips, cream cheese, nutella or whatever you think would go in a pop-tart…  maybe a pizza tart?

1. to make cinnamon filling: whisk together the sugar, cinnamon and flour.
2. to make jam filling: mix the jam with the cornstarch/water in a small saucepan.  bring the mixture to a boil, simmer and stir for two min.  remove from heat and set aside to cool.
3. make the dough: whisk together the flour, sugar and salt.  work in the butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible and the mixture holds together when you squeeze it.  if you’ve used a food processor, transfer the mixture to a large bowl.  whisk together the first egg and milk together and stir them into the dough, mixing just until everything is cohesive.
4. divide the dough in half, shape each half into a small rectangle, about 3″ x 5″.  you can roll this out immediately or wrap half in plastic and refrigerate for up to two days.
5. assemble the tarts: if the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15-30 min.  place one piece on a lightly flour work surface and roll it into a rectangle about 1/8″ thick, large enough that you can trim it into an even 9″ x 12″.  repeat with a second piece of dough.  set trimming aside.  cut each piece of dough into thirds, you’ll form 3″ x 4″ rectangles.
6. beat the additional egg and brush it over the entire surface of the first dough.  this will be the “inside” of the tart; the egg is to help glue the lid on.  place a heaping tablespoon of  filling into the center of each rectangle, keeping a bare 1/2″ perimeter around it.  place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides.  press a fork all around the edge of the rectangle.  repeat with remaining tarts.
7. gently place the tarts on a lightly greased or parchment-lined baking sheet.  prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become very billowy pillows, rather than flat toaster pastries.  refrigerate the tarts for 30 min, while you preheat your oven to 350°.
8. bake the tarts: remove the tarts from the fridge and bake them for 20-25 min., until they’re a light golden brown.  cool in pan on rack.
9. i frosted mine and topped them with sprinkles.  you could top them with just frosting, just sprinkles or leave them plain.  either way, they’re going to be delicious!

enjoy!