I’ve had my fair share of sheet pan recipes on the blog, but none have made me quite as excited as this Sheet Pan Egg in a Hole with Sausage and Breakfast Potatoes. This could be because I love breakfast, but it could also be because egg in a hole was a childhood favorite of mine. Sometimes, especially on the weekends, I really want a hearty breakfast because I typically don’t eat so heavy during the week, but the idea of dirtying so many pots and dishes really turns me off from cooking. This sheet pan recipe makes it so easy to get breakfast or brunch on the table without all of the work. The best part is that it could also double as a quick and easy dinner recipe because there’s nothing I love more than breakfast for dinner. It reminds me of my childhood when my mom really wouldn’t feel like cooking and so she made us potatoes and scrambled eggs with bacon and we’d be so happy. To us, it was a treat to eat morning food at night, and to her it was great to whip up something quick. I hope you’ll give it a try this weekend. It’s also a great recipe for the upcoming holidays. You’ll love it.
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There’s absolutely nothing better than waking up on Saturday or Sunday morning and getting a breakfast burrito to wash away all of your previous nights’ drinking. I’ve eaten so many breakfast burritos (and often) throughout the years that I do believe myself to be a connoisseur on the subject. The best in the Los Angeles region are at Corner Cottage in Burbank. It’s potato heavy, which makes my potato loving heart so happy, and the salsa they serve it with is incredible. The second best is right down the street from me in Pasadena at a place called Tops and it’s really good. I like these because they’re made with crispy hash browns and they’re giant. I prefer bacon in my burritos but I’ll take them anyway I can get them. With all that being said, I wanted to create an easier way to serve breakfast burritos for a crowd. That’s where this Chorizo Breakfast Burrito Casserole comes into play. It’s perfect for the holidays and for breakfast and for brunch and for dinner. Basically, I’m saying it’s perfect all day every day of the year, and I hope you’ll give it a try!
They say that breakfast is the most important meal of the day, and I think that can definitely be said about these Pumpkin Pie Waffles with Pumpkin Granola. If you make these, it’ll be the most important meal of the day for sure. The one meal you’ll want to make over and over again. This is really, technically, a two in one post. And so with that being said, you can decide to make either one or both of the recipes at one time. They’re great together, but also amazing by themselves. It’s like if you were having pumpkin pie for breakfast, which is definitely allowed during this time of year, but in waffle form. Whether you make them for breakfast, brunch or even as a late midnight snack, just make them as soon as possible!
You can’t beat a classic buttermilk old fashioned doughnut, unless of course pistachios are involved and then it’s all over from there. Game set match. These Pistachio Buttermilk Old Fashioned Doughnuts are here to stay, and they just so happen to be the perfect weekend baking project. Of course, no baking is actually involved, because if I’m being 100% honest, fried doughnuts are a million times better than 
I grew up eating that Entenmann’s Cheese Danish Twist loaf from the grocery store all the time. I’m not sure if you’re familiar with it, but it’s like a coffee cake meets danish with a cream cheese filling and crumb topping and it was absolutely all I wanted as a child. That and the Entenmann’s Chocolate Cake, which was also so amazing. None of this is sponsored by the way, it’s just me reliving my childhood indulgence, but I digress. I’ve always wanted to try making that cheese danish twist at home, but really the thought of making a yeasted dough and then the filling and then the topping and then waiting for it to bake it all too much for me. I might as well just buy the darn thing and eat it in two seconds flat. It would be much simpler I guarantee you. That did get me thinking though, what if I made a danish using store-bought puff pastry instead and still filled it with a sweetened cream cheese mixture and a crumb topping? The peaches looked so good at the store that I figured why not throw those in as well and so that is how this “Peaches and Cream” Cheese Danish came to be. All thanks to that Entenmann’s childhood dream of mine. You are most very welcome.
When I was in high school, I was involved in a culinary arts program called 
