Breakfast on the weekends is a pretty big deal in our household. Not that we plan it this way, but it seems my husband and I take turns cooking and choosing the menu. I think he usually ends up cooking breakfast more often than I do, but for the most part cooking is a joint effort in our household. It goes without saying, if you didn’t help cook, you’re probably on cleanup duty. My hubby loves to make his homemade waffles or pancakes with bacon or sausage. But when it’s my turn, I typically choose to make a savory egg dish with a sweet bakery item on the side.
We had a lot of random odds and ends from recipes throughout the week in our fridge that I wanted to use up, so I ended up making what I’d like to call a Santa Fe Omelet. I sauteed portabella mushrooms, fresh chopped tomatoes, and chicken in coconut oil and then whisked up three large eggs with a dash of whole milk and salt. Filling the omelets with plenty of Mexican cheeses and the sauteed yumminess from the other pan, I folded them over and topped them with sliced avocado and more cheese. What can I say?! I’m from Wisconsin! We love cheese.
I spread Door County jam on cinnamon raisin english muffins, sliced up an apple and scooped up some salsa on the side. We sat around our cozy kitchen table, said our prayers for the meal and dug in. Served with hot coffee, this breakfast was delicious. I will definintly make this again.
What is your favorite weekend breakfast? Please do share your recipe link below if you have one!
- Whole milk
- Chopped tomato
- Sliced portabello mushrooms
- Chopped chicken
- Coconut oil
- Garlic powder
- Salt & pepper
- Sauté tomatoes, mushrooms and chicken in coconut oil on medium heat and season with salt, pepper and garlic powder.
- Whisk 3 eggs and a dash of milk and salt for one omelet.
- Heat coconut oil on medium heat and pour eggs onto pan.
- Let cook slowly. When there is just a thin layer of uncooked eggs on top of the mostly cooked omelet add cheese and saute mixture.
- Fold over, finish cooking and plate. Top with cheese and sliced avacado. Yum!