Breakfast Wreath

breakfast wreath4Breakfast Wreath

Ok, so when I first saw this on Pinterest, I knew I immediately had to make it for my Mother’s Day brunch. This wasn’t a typical, everyday, breakfast item and it turned out great!


  • 1 package of crescent rolls (8 in a pack)
  • Shredded colby and monterey jack cheese (a couple hand fulls)
  • 5 large eggs
  • sliced chicken sausage (I used roasted tomato and basil), the original recipe used bacon


  • Preheat oven according to the crescent roll directions on the package.
  • Scramble your 5 eggs (I added salt, pepper, and garlic) and cooking your sausage (or bacon) according to the package instructions.
  • Open the package of crescent rolls and separate the 8 slices. Lay them out on parchment paper in a star shape.
  • Add your sausage and layer with cheese. Then add your eggs and top with cheese.

breakfast wreath

  • Fold the tips (the ends) of the star up and over the filling, creating a wreath shape.

breakfast wreath1

  • Top the wreath with cheese.
  • Bake according to package instructions or until the crescent rolls are golden.

breakfast wreath3

Original recipe found on Bacon Time With the Hungry Hungry Hypo



Eggs with Spinach and Salsa


Eggs with Spinach and Pica de Gallo Salsa

Ok, I feel a little silly adding such an easy recipe to this blog, but it’s SO good and SO easy. It is also paleo diet friendly, which is a plus!


  • 3 eggs
  • fresh spinach
  • pico de gallo (I use the Goya brand)
  • garlic powder, salt, and pepper (to taste)


  1. Add extra virgin olive oil to your sauté pan. Add the spinach and cook on medium heat until lightly wilted.
  2. Add three eggs and spices. Mix while in pan and scramble.
  3. Once the eggs are completely cooked, add the pico de gallo.
  4. Serve and enjoy!