breakfast taco best


Happy New Year My Friends!

I know  it has been way too long. I have missed all of you and your fabulous support, but the break has been much needed. And I am not officially coming back! I just thought I would share this great breakfast taco recipe with ya’ll.

Andy and I went to Curacao in December and oh was it fabulous! I am staring out at a very snowy sky right now and so wishing I was at the National Park in there right now instead–I am sure I would be equally as happy as I look here.

Happy Winter Day to you!


Here’s What You Need: (For you!)
1 cup (aka large handful of kale, chopped)*
2 TBS salsa + more for serving
1 egg whisked w/ff milk (Season with salt + pepper)
Forward seasoning from Penzey’s (or any favorite seasoning of yours)
1/4 cup (or so of cooked quinoa*)
Extra virgin olive oil
Corn Tortillas
Salt and Pepper to taste

breakfast taco4

Here’s What You Do:
Heat Evoo in a medium high pan and add the kale, seasoning it generously. Stir it frequently until it starts to wilt slightly (2 minutes or so). Add the quinoa and the salsa and stir for about a minute, adding the egg mixture. Cook for about 2-3 minutes or until the egg is down to your liking-I like mine “well done”. (I usually throw the tortilla on the top to warm it through) Scoop the kale quinoa mixture into the tortilla and top with more salsa. Enjoy starting your day healthfully!
breakfast taco5

*I love the frozen quinoa mixtures from Target! I make one in the microwave at the beginning of the week and toss it into everything as the week goes on. Also, here I used lacinto kale, which I have come to prefer or the green leafy kind.

There are a whole class of people who get embarassingly excited when Starbucks adds,
” Pumpkin Spice is Back!”
to their chalkboard.
I am definitely in that class.
This time of year I love all things pumpkin.

So, when Thomas’ asked me if I wanted to try their new, limited edition of Pumpkin flavored products, I was like,

“Hello! Of course!”

The bagels and english muffins have been great on their own-the perfect combo of sweet and savory.
But this Pumpkin Spice French Toast Strata really takes the cake. (Sans sugar or cream!)
I came up with it on a lazy weekend morning with my two little guys and they both asked for seconds.
Perhaps some pumpkin spice lovers in the making 😉

Enjoy my friends  and happy early weekend!



**Please note that this recipe was originally published in 2012 but I tweaked a few things and wanted to share again! :)

Here’s What You Need: (Serves 4)
3 Thomas’ Pumpkin Spice bagels cut into about 1″ pcs
1 tsp vanilla
1 tsp Pumpkin Pie Seasoning (I  used Penzey’s)
3/4 cup of ff milk
3/4 cup of ff 1/2 & 1/2
2 TBS of pumpkin puree*
1/4 tsp of pecan or walnut pieces (found in the bakers aisle)
4 eggs
1 tsp honey
dash of salt
100% pure maple syrup

Here’s What You Do:
Whisk the eggs together, stirring in milk, half and half, the pumpkin spice, salt and the honey. Stir in the pumpkin  puree and walnuts. Pour the milk mixture over the top of the bagels and use a spatula to press them down so the milk is soaked in. Give a big generous dash of cinnamon over the top. Cover and refrigerate over night.
Preheat the oven to 400. Spray a 8×8 pan with non-stick generously. (Don’t forget the sides!)Stir the bagels up very well and bake for about 30-35 minutes. Serve warm with maple syrup.

Kid Tip:
I don’t think you really need one. This one got the two thumbs up and requests for seconds– even by my picky little one!

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Morning Sunshines!
While you are reading this I will be at one of my favorite places on earth-Garden City Beach, South Carolina. The house we stay in is far from fancy, we get a little crowded, and my kids probably drive the adults crazy, but there’s nothing closer to God then looking out and seeing the water of the ocean lapping up along the marsh that’s the most brilliant green and dotted with slender white birds, squawking into the blue sky. The salt water seasons the air that’s already thick with humidity and I rock back and forth on my worn out rocking chair, watching boats splash seawater  as laughter resounds.
I bury my head in a book, I put my feet in the sand, and I put my face to the sun.
South Carolina etc 124 South Carolina etc 171 south carolina2

Hope you are finding your peace today too!
xo, Bree

PS–This breakfast is so easy, healthy and delicious. Great combo, right?!

Here’s What You Need: (Serves 1)
1 piece hearty bread (I love the ones from Clasen’s Bakery)
1/2 ripe avocado
Salt + pepper
1/2 tomato, sliced
1 egg
Spring greens, optional egg4

Here’s What You Do: Preheat a pan coated with non-stick over medium and crack in an egg and cook until set. If you like, you can fold, over the egg during cooking. A couple of minutes should be good. Toast the bread. Salt and pepper the avocado, tomato, and the egg and build the sandwich with the egg on the side. Pile it with the spring greens. Make sure to get each thing in every might. Yum!


Kid Tip: Toast, scrambled eggs, and a side of avocado? My kids sure are not into runny eggs they way I adore them! Can we be friends? LIKE Skinny Mommy on Facebook!



When I cracked my egg, there were two. Kind of crazy!

quiche4I am pretty confident I have the best mom in the world. Sorry to those other moms out there, but it is so true.
My mom is gentle and generous and kind. She puts others above herself-almost to a fault.
In addition to still parenting my teenage siblings, she is a full time professor and gives all her extra time to volunteering in the inner city.
She’s famous for writing us “love letters” for every holiday, telling us every way in which we are special.
I have felt loved beyond belief ever day of my 37 years thanks to my mom.

Mothers Day week! 028

Happy Mother’s Day Mom! I can only aspire to be as kind as you are someday…

 We were often short on money, but never on attention or adoration or laughter.
I think she reminds everyone who is blessed by her presence to speak their truth.
I know she taught my siblings and me that love was colorblind by watching her unabashed compassion for humanity regardless of race, sexual orientation, or tax bracket.
I hope I pass this wisdom on to my own children and  that they always feel as cared for as I have.
A Happy Mother’s Day to my Mom and to all you Loves out there!
I hope you feel absolutely blessed and special on your special day.

Skinnier Quiche Lorraine (Serves 5-6)
4 slices of nitrate free bacon* (Find out why is important to go nitrate free.)
3 eggs
1/2 cup of fat free half and half
1/2 cup fat free milk
1/4 teaspoon each nutmeg, salt, and pepper
3 wedges of Laughing Cow Light Creamy Swiss
1/4 cup low-fat 4 Italian Cheese (shredded)
1 cup chopped kale
3/4 cup chopped green onions

Here’s What You Do:
Preheat the oven to 375°F. Cook the slices of bacon over medium heat until done. Drain the bacon and wipe the pan, saving a tiny bit of the oil in the pan for flavor only. (To remove extra fat, wrap the bacon in a paper towel to absorb the remaining oil).Add the green onions stirring for about a minute. Meanwhile, whisk the eggs with the half and half and the milk. Stir in the wedges of Laughing Cow really using your fork to blend it well and then whisk in the seasonings.Add the kale to the pan along with some salt and pepper. As soon as the kale starts wilting, remove the pan from the heat. Spray a pie pan with non-stick spray (preferably organic) and then stir the vegetables and bacon (chopped) into the egg mixture to coat.Add everything to the pie pan. Bake for 35-45 minutes or until the top starts turning a golden brown and the egg sets. (If  you like a very golden top  you can also broil it for the last minute.)

*Feel free to sub in turkey bacon if you like. I went with real bacon that was nitrate free since the version I chose was only 2 grams of fat more than the turkey one and packs a bunch more flavor.

Serve it with a great salad like this Arugula, Shaved Parmesan and Mushroom one.

This “Special Occassion Salad” is pretty great too.

You choose 😉

Want to serve a sweet treat for Mother’s Day?

This Baked French Toast Casserole is fabulous!
And even better with a side of these Skinnier Cheesy Potatoes

fajita frittata5

It just dawned on me this morning that next month it will be 12 years that I have run Futura Language Professionals. When I started it, I had 6 students (one of whom was my little sister whow as going free ;)) in a tiny one room office where I taught them Spanish on Saturday afternoons. I soon closed the office and started collaborating with schools to bring Spanish to the families.
It is with such a full heart that I reflect on the thousands of children who have been touched by Spanish over these twelve years.
I am humbled and grateful to do something I love and to be able to make  (albeit small) a difference in my community.

Learning how to make chocolate in Panama last year!

Learning how to make chocolate in Panama last year!

As I get ready to embark on my annual trip to Latin America this June, I am also reminded of the root of why I stated this business.
I love Spanish.
I love travel.
I love culture.

I don't know where I found this quote, but I love it!

I don’t know where I found this quote, but I love it!

And of course, I love eating foods of different cultures while speaking Spanish while traveling, so I am certain Ecuador will be a dream come true.

Did I mention I like trying beers in other countries too?!

Did I mention I like trying beers in other countries too?!

 In the meantime, I came up with this Fajita Frittata after a great night out with my best friend Kim where we shared chisme and micheladas over big plates of fajitas…

fajita frittata

Here’s What You Need: (Serves 2)
1 cup of leftover fajitas (I had veggie ones, but you can use any kind)
2 eggs whisked with a dash of milk and sprinkled with taco seasoning and/or salt and pepper
Shredded cheese (About 2 TBS)

Here’s What You Do:
Preheat the oven to broil. Spray a small pan with non-stick spray generously and heat over medium high. Add the veggies and cook for about 2 minutes. Add the egg mixture, being sure the veggies are coated and cook for 2 more minutes until the egg is about set. Add the cheese to the top sprinkling it over the egg mixture evenly. Broil for two minutes. Give a good dash of salt and pepper and serve with salsa or hot sauce.

fajita frittata3
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It was one of those weekends.
Sprinkled with fun—
And dashed with a few snafus.
Then the sun came out after an entire week
and I kissed my friend’s new baby on the head.
– We ended Sunday with a fun dinner at another friend’s where our kids ran around laughing and causing havoc while we simultaneously laughed and drank white wine.
We went to bed much too late and so I sit in my pajamas getting a slow start this Monday morning.
This Power Breakfast, however, will help kickstart another busy week.
power -Probably sprinkled with fun and dashed with snafus, because-
Such is life, right?
A tiny little roller coaster of ups and downs and upside downs….
How was your weekend my friends?

Have a great day!


Here’s What You Need: (For 1)
1 organic, cage free egg
1 piece of hearty bread
1 small tomato, sliced
Handful of kale (I like lacinto)
Extra virgin olive oil
Salt + Pepper

Here’s What You Do:
Spray a pan with non-stick and then cook an egg sunny side up while toasting your bread. Add the tomato, seasoned with salt and pepper, to the toast, followed by the egg also seasoned. Keeping the pan still hot, add the kale, season it and cook, tossing constantly for about 30 seconds until it starts to soften up. Serve on top of or next to the toast/egg combo.

Kid Tip:
Scramble the egg with the kale, which you have diced finely and top with a dash of shredded cheese. Serve like this or create a breakfast sandwich with a whole wheat bagel or two pieces of toast.

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Two weekends ago my adorable friend Jaime got married in an Asian Fusion style wedding.
It was elegant.
It was fancy.

I was honored to be in the bridal party. I am on the left.

I was honored to be in the bridal party. I am on the left.

And it was so stinkin’ fun.
I for one, had too much fun.
It may have been the shot of tequila that my friends and I capped the night off with at midnight.
Note to self for future events:
You are a 37 year old mom who is an official light weight.
SKIP the tequila.
Especially when you have a 7:30am t.v. appearance the next day.

OH my.
I think I still felt crappy two days later, but there’s nothing like a night of laughing with your friends…

Oh and this breakfast quesadilla will surely make anyone feel better…




Here’s What You Need: (For 1)
2 corn tortillas (You will never want to eat another one again after trying the Hand Made Style ones from La Tortilla Factory!)
1 egg whisked lightly with a dash of ff milk or ff half and half
1 wedge Laughing Cow Light Queso Fresco & Chipotle
1-2 TBS of mango salsa (I used the Peach mango salsa from Chachies)
1 TBS of shredded cheese (I like the all natural Andrew & Everett)
Chipotle seasoning
Small handful of spinach.

Here’s What You Do:
Preheat your Panini maker. Heat a non-stick pan coated with organic non-stick or grapeseed oil spray over medium high heat. Whisk the Laughing Cow into the egg mixture and sprinkle with the chipotle to your taste. Add the egg mixture to the pan for 1 minute and then add the spinach. Let the egg “set” then flip. Spread the egg mixture out over one of the tortillas and then smooth the salsa over the top. Add the shredded cheese and top with the other tortilla. Cook for 4-5 minutes in the Panini maker. Delicioso!

Kid Tip:
Your kids should love these! I suggest leaving out the chipotle seasoning to keep it really mild. You can also cut the spinach really small to hide it from them. 😉 Two kids can definitely split one of these.

Why can’t we be friends?!

grn eggs and ham2Are you a St. Patty’s person? As in do you drink green beer, wear green t-s and sport plastic necklaces and silly hats?
Do you indulge in Irish food and kiss your fellow Irishmen?!
It’s been many moons since I have had a St. Pat’s like that! Which may be explaining why I am completely stretching to call this a St. Patrick’s Day recipe.
It’s on a Sunday for crying out loud.
I am pretty sure a green beer is not in my future.
But a breakfast sandwich with some greens? You bet ya.
I am sorry to cut this clever post 😉 so short, but I better run–Off to get my hair colored. I curently look like I used a box of color from Walgreens (even though I paid $150!!)  and I have YELLOW hair.
Not cute, not cute at all. …
Talk to you later!


grn eggs and ham

Here’s What You Need: (For 1)
1 egg whisked with a dash of milk
1 wedge Laughing Cow Cheese (I like Creamy Swiss Light)
Handful of baby spinach
1 piece of nitrate free ham
1 Thomas 100% Whole Wheat English Muffin
½ piece sharp cheddar
Dijon mustard
Salt + Pepper
grn eggs and ham4

Here’s What You Do:
Toast the English muffin. Scramble the egg lightly, adding in the cheese that you have broken up into pieces. Spread some dijon onto the English muffin and top it with the egg. Put the ham in the still warm pan for about 30 seconds. Add the ham and the spinach to the sandwich and then grab a green beer to go along with it. Just kidding 😉
grn eggs and ham3

Kid Tip:
I suggest really playing up Green Eggs and Ham the book! You may need to mix the greens right into the eggs along with the ham.

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*Note: The English muffins were provided to me by Thomas’ by the opinions are all my own!

pizzabest2By all accounts, my kind of glorious morning.
I lingered in bed past seven am. (Which never happens), while Andy rangled our rowdy boys and new puppy downstairs. I made myself a cup of coffee and ate it-in silence-while watching TWO episodes of the Property Brothers on HGTV. Then my little guys bellied up to the breakfast bar for waffles while I made Andy and myself this Mexican Breakfast Pizza. Seriously delish.
Guess What? The party continued when Andy took the boys and the dog out for 3 hours. Woo woo!
winter winter4  winter2

Who would have thought time for myself would be so coveted?!

I hope you too enjoy some much deserved time to yourself this week too….



Here’s What You Need*:
1 flat bread (I like Archer Farm’s garlic naan at Target)
Leftover taco meat, preferably  chicken with veggies like the kind using my Busy Bree’s Healthful Mexican
Sharp cheddar, shredded
1-2 eggs whisked with a dash of milk and lightly scrambled (Add salt + pepper if you like!)
1 wedge Laughing Cow (I used French Onion, but you can use any flavor)

*The next time I made this I used black beans and tomatoes too and added a dash of spinach on the top. Yum!


Here’s What You Do:
Preheat oven to 400. Spread cheese over the top and add the meat and the eggs. Sprinkle lightly with the cheese and bake for 10 minutes.
Sprinkle with salt and pepper and enjoy!

Kid Tip:
Make the kids waffles and save this for yourself ;).

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FRITTATAOKFridays are hands down my favorite days.
My Spanish school is closed.
My office phone is not going to ring.
Andy is usually in town and takes the boys to school.
I linger in my pjs and pony tail, grateful that I don’t have a video camera on my computer, because I look bad, but feel happy.
I pour myself a cup of coffee.
I watch bad morning television.

And most importantly I hang out in my kitchen, creating and tasting.

This morning I made this Roast Broccoli, Bacon, & Bella Frittata.
It was so good that I literally said, “Oh my God,” when I bit into it.
Too bad it is a gloomy Wisconsin day and so my pictures don’t do it justice.  Make it on a weekend for breakfast or brunch or serve it at dinner along side a green salad.
Let me know if you get dreamy eyed when you bite into it…

Best wishes for a great day,


Here’s What You Need:
1 head of broccoli, cut into florets
3 pieces of turkey bacon (nitrate free please!), chopped
3 TBS of extra virgin olive oil
1 tsp of a favorite seasoning (I used Penzey’s Cajun)
Baby bella mushrooms (I used about 6, quartered)
4 eggs
3 wedges of Laughing Cow Light Swiss
1/4 cup of mixed Italian cheese blend
3 TBS of ff milk
Salt + Pepper

Here’s What You Do:
Preheat your oven to 450. Mix the broccoli, bacon, and mushrooms along with the evoo and the seasoning. Roast for 8-10 minutes. Lower the oven to 350. Whisk the milk and the eggs. Stir in the Laughing Cow, breaking it  up with a spoon. Season with salt and pepper. Coat a pie pan with non stick and add in the broccoli mixture. Pour over the egg blend, stirring to make sure all the broccoli is coated. Bake for 15 minutes. Add the cheese over the top and bake 10 minutes more. Turn to broil and broil about 1 minute. Pour a cup of coffee and sit back and relax!
Note: There’s a lot of broccoli in a head of broccoli, so feel free to cut it in half!

Kid Tip:
Egg pie! Call this something fun, get your kids involved in making it or worst case scenario, bribe them to take a bite. It’s good. They should like it :)

Psssst..The winner of the Lynnae’s Gourmet Pickle Giveaway is Marty!

Let’s be friends!