Cream Cheese & Chive Omelet

This is a great quick breakfast for dinner meal. I love the creamy texture the cream cheese gives it but you could use cheddar instead if you like. Add some avocado & toast and you have yourself a meal! This recipe comes from Taste of Home.

Recipe Review:


  • Steps: 2
    • Rating: Easy
  • Involvement
    • 15 min. prep
    • Rating: Easy
  • Ingredients & availability
    • 7 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Easy

Equipment Required:

  • Large Skillet
  • Knife
  • Cutting board
  • Mixing bowl
  • Whisk
  • Measuring spoons
  • Spatula for flipping egg

The Recipe

Time: 15 min. prep

Servings: 2

Calories/serving: ~ 305


  • 1 tablespoon olive oil
  • 4 large eggs
  • 2 tablespoons minced chives
  • 2 tablespoons water
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 ounces cream cheese, cubed
  • Salsa


  1. In a large non-stick skillet, heat oil over medium-high heat. Whisk the eggs, chives, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
  2. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, sprinkle cream cheese on one side; fold other side over filling. Slide omelet onto a plate; cut in half. Serve with salsa.

Avocado Breakfast Pizza

I randomly came up with this pizza idea based on what I had on hand! And it turned out pretty great! Most people wouldn’t think of mixing breakfast and pizza but try it once and you’ll be hooked! I love the avocado base, it’s so savoury! This pizza is kind of of like Mexican meets Italian and breakfast at the same time…if that’s even a thing?? πŸ˜›

Time: 30 min prep + 20 min cook time

Servings: 8 slices

Calories/slice: ~364


  • 1 lb pizza dough, room temperature
  • 2 tbsp. olive oil
  • 4 cloves garlic, minced
  • 2 mini cups of Wholly Guacamole or an Avocado
  • 1 cup shredded Monterey jack
  • 1 cup shredded cheddar cheese
  • 3 crumbled cooked bacon slices
  • 8 cherry tomatoes, sliced in half
  • 3 eggs
  • 1 tbsp. chopped fresh chives
  • red pepper flakes


  1. Preheat oven to 450F. Lightly coat a baking sheet with olive oil.
  2. On a lightly floured surface, roll out the pizza into a 12-inch circle. Transfer to the prepared baking sheet.
  3. In a bowl combine olive oil, garlic and guacamole or a pitted and peeled avocado. Spread sauce over pizza dough.
  4. Top with cheese, bacon and cherry tomatoes, leaving 3 (3-inch rounds) for the eggs.
  5. Place in the oven and bake until edges begin to brown, about 10-12 minutes.
  6. Remove from oven. Add eggs, gently cracking the eggs in the 3-inch rounds and keeping yolk intact.
  7. Place into oven and bake until egg whites have set and crust is golden brown, an additional 8-10 minutes.
  8. Top with chives and red pepper flakes and serve.

Equipment Required:

  • Baking sheet or pizza stone
  • Rolling Pin
  • Bowl
  • Measuring cups/spoons
  • Cheese grater
  • Knife
  • Cutting board

Recipe Review:


  • Steps: 8
    • Rating: Moderate
  • Involvement
    • 30 min. of prep
    • Rating: Moderate
  • Ingredients & availability
    • 11 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Moderate

Cinnamon Sweet Potato Muffins

These muffins are surprisingly unexpected. At first you may think a sweet potato muffin sounds strange, and believe me so did I, but they are so moist and delicious! The cinnamon and sweet potato make for a delicious muffin and the glaze bumps it up another notch! This recipe is relatively simple to make and I have had lots of people ask for it. Once you make it you’ll know why!

Time: 20 min. – 1 hour + 15-18 min baking

Yield: 2 dozen

Calories/Muffin: 225


  • 2 cups self-rising flour*
  • 2 cups sugar
  • 2 teaspoons ground cinnamon
  • 1 egg
  • 2 cups mashed sweet potatoes (no added milk or butter)
  • 1 cup canola oil


  • 1 cup icing sugar
  • 2 tablespoons plus 1.5 teaspoons milk (sometimes I use cream if I don’t have milk)
  • 1.5 teaspoons butter, melted
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon ground cinnamon

*Can be substituted by placing 1.5 tsp baking powder and 0.5 tsp salt in a measuring cup and filling the rest with all-purpose flour to measure to 1 cup.

Notes: I have made this recipe with cold and hot mashed potatoes and the recipe worked out fine both times.

Link to recipe directions can be found here:

Equipment Required:

  • Mixing bowls
  • Mixing spoon
  • Whisk
  • Muffin tin
  • Cooking spray

Recipe Review:


  • Steps: 3
    • Rating: Easy
  • Involvement
    • 20 minutes – 1 hour (an hour if you haven’t made the mashed sweet potatoes)
    • Rating: Easy – Moderate
  • Ingredients & availability
    • 10 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Easy