I have to say that my favorite breakfast is one someone else makes for me! Not that it happens very often. This fell into our weeknight rotation since I was in the mood for a good breakfast but schedules being what they are my husband and I rarely get to have a leisurely breakfast together. So why not just put breakfast later! I did cheat with some pre-made items such as the potatoes, they are Baby Cakes from McCain, we love them. And the breakfast sausage was just heated. But the rest of the meal was made from scratch (well almost) including the mushroom asparagus frittata, and the cinnamon chocolate chip waffles. Served with coffee and orange juice of course!
Frittata:
5 eggs
2 tablespoons of milk
1 tablespoon olive oil
3-4 stalks of asparagus sliced
4-5 baby bella mushrooms
1/4 onion chopped
1 teaspoon of Italian seasoning
1/2 cup shredded cheese (I used a blend of 5 Italian Cheese)
Preheat oven to 375 degrees. In pan heat olive oil. Cook onion until soft and golden add the asparagus and cook another 2 minutes. Add the Italian seasoning and mushrooms and cook until mushrooms begin to soften. Remove from heat.
In a bowl beat together eggs and milk. Season with salt and pepper. Heat an oven proof skillet over medium high heat and spray with cooking spray. Pour egg mixture into pan add the vegetable mixture to the eggs. Sprinkle cheese on top, allow bottom to set then place in oven and cook about 25 minutes or until eggs are set in the center. Remove from oven loosen with a spatula and slide on to a plate or place plate over pan and flip frittata out.
Cinnamon Chip Waffles:
waffle mix
1 tablespoon cinnamon
1/2 cup mini chocolate chips
1/2 chopped nuts (pecans or walnuts)
I cheated and used box mix. Prepare box mix according to package. Add in 1 tablespoon of cinnamon, 1/2 cup mini chocolate chips, 1/2 chopped nuts (pecans or walnuts) mix and prepare according to package. The waffles smelled amazing cooking and tasted great.
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