Weekend breakfasts are my favorite. We’ve usually (hopefully) slept in a little (and by that I mean 7:30am at the latest…), have the entire day ahead of us with minimal responsibility, and therefore are able to have a relatively leisurely breakfast. TJ usually makes pancakes and bacon for the girls (and sometimes Saturday morning donuts are ordered) and then we get creative with our breakfast. Last year we started making this delicious egg frittata and it’s become a frequent flier on our breakfast menu.

The beautiful thing about it is that you can customize it using whatever ingredients you have on hand… so if you’re wanting a veggie heavy breakfast, toss all your favorites into it. If you’re craving potatoes and meat, well, those are delicious. I’m including our favorite ingredients for the weekend in below recipes, but during the week we love tossing in spinach, tomatoes, and some turkey sausage for a delicious and filling start to the day.

If you try it, I hope you enjoy!

INGREDIENTS

5 eggs
Diced Green Bell Pepper
Diced Red Onion
1 Small Potato, Diced
2 Sausage Links (we like Organic Applegate Chicken Breakfast Sausages)
Diced Mushrooms

HOW-TO

Sauté potatoes in avocado oil for 8-10 minutes (medium heat).
Then toss in the sausage links and cook them with the potatoes, then cut them into small pieces.
Toss in the remaining ingredients, except the eggs, and sauté for 5 minutes (medium heat). Turn off the heat.
Whisk eggs in a separate bowl. Add to the pan with all the other ingredients.
Bake at 350 for 15 minutes.
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(Pan (non-toxic), linen dish towel)