This week’s post is by Leah Kelley.
School has been in session for a little over a week now. I had envisioned waking up every morning making a nice hot breakfast and eating together as a family. Well, that has only happened twice so far. Between my husband’s schedule and Ivy just not wanting to wake up, it’s been hard to make breakfast every morning. I try to give the kids a healthy breakfast but sometimes you just have to give them something so they don’t go to school hungry. Hopefully as the weeks go on, we’ll have a better routine going. I thought I’d fess up and let you know what they had for breakfast last week.
Monday ~ Cereal
Tuesday ~ Pop Tarts
Wednesday ~ Scrambled Eggs and Sausage patties
Thursday ~ Cantaloupe and Toast
Friday ~ Ivy ate breakfast at school. It’s pizza day on Friday so she ate a breakfast pizza.
Saturday ~ Eggo Waffles
Sunday ~ Breakfast pizza. This was our first attempt making one. It was good but next time we’ll use a smaller pan. The eggs ran off the pizza so they didn’t set up nice and pretty like the picture showed.
Writing this post made me realize it’s okay that I’m not a perfect mom. I think women, especially moms, need to realize that. If you can’t cook three meals a day or you fall off the Meal Planning wagon, don’t beat yourself up! Stop; take a deep breath, and say, “It’s okay if they have Pop Tarts every now and then!” (Everything in moderation.)
Breakfast Pizza (From AllRecipes.com)
- 1 (8 ounce) can refrigerated crescent rolls
- 1 pound bulk pork sausage
- 1 cup frozen shredded hash brown potatoes, thawed
- 1 cup shredded Cheddar cheese
- 3 eggs
- 1/4 cup milk
- 1/4 teaspoon pepper
- 1/4 cup grated Parmesan cheese
- Unroll crescent dough and place on a greased 12-in. pizza pan; press seams together and press up sides of pan to form a crust. In a skillet, brown sausage over medium heat; drain and cool slightly.
- Sprinkle sausage, hash browns, and cheddar cheese over crust. In a bowl, beat eggs, milk, and pepper; pour over pizza. Sprinkle with Parmesan cheese.
- Bake at 375 degrees for 28-30 minutes or until golden brown. Let stand 10 minutes before cutting.