Creamy Avocado Chicken Salad

Creamy Avocado Chicken Salad

This creamy Avocado Chicken Salad is to die for!

Good morning! Today begins the April A-Z Challenge and this is my 2nd year. I had so much fun last year.  And only missed two days total. I would like to take a moment and give a special shout out to founder Arlee Bird over at Tossing It out. Without the genius that is his mind, we wouldn’t be doing this fun challenge. So a very special thank you goes out to you Arlee, I am so glad I saw this the first year (even if it was too late to participate – I caught on last year and I’m on board for as long as it goes).

So what is the A-Z challenge? In case you are just joining me today for the first time, I’ll explain briefly what it is. It’s a month long challenge where we post daily (except Sunday’s… we get those off) and we post in A-Z fashion. Obviously for this blog, it’s pretty easy to just come up with recipes that follow the A-Z theme and that is exactly what I’ve done. Any type of blog can participate in the A-Z challenge and it was started mostly for writers where they think of a word that begins with that letter and write about it. I’ve seen cleaning blogs, cooking blogs, crafting blogs, writing blogs and everything in between participate. Are you participating in the A-Z challenge this month? If so, leave me a comment below so I can come check our your posts and add you to my daily list of blogs to visit. I love comments, so I always leave comments on others.

So yep, that means you’re going to see a recipe from me every single day this month. Monday through Saturday is the Challenge and Sunday’s are always dedicated to #SundaySupper. So, you know. I’ve been busy!

Today is the Letter A and that brings me straight to Avocado’s which are my favorite fruit and I could eat them morning, noon and night. I chose a wonderfully, creamy Avocado Chicken Salad that I played around with until I got the flavor exactly right. You are sure to love it. And it can be changed and added to, to suit your needs. In fact, we usually add Black Beans to it, but I didn’t have any the day I decided to make this up to blog it. So feel free to add 1 cup of black beans if you’d like.

Last year I kicked off the challenge with an Avocado recipe as well.  I made my  wonderfully popular Avocado Fries with a Garlic Chili Lime Aioli. I had no idea last year when I made them, that they would take off like wildfire, but that they did. Consistently in my top recipes on my blog.

5.0 from 1 reviews
Creamy Avocado Chicken Salad
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A wonderfully refreshing chicken salad with a twist. Full of rich flavor and healthy fats, you can't ask for much more.
Recipe type: Brunch
Cuisine: American
Serves: 2-4 servings
  • 4 large avocados (2 for the recipe, 2 for serving, if desired)
  • 1 fresh lemon
  • 1 6 oz container of plain yogurt (I used [Chobani Non Fat Plain|] )
  • ¼ cup green onions, chopped
  • 2 Tablespoons garlic, minced
  • ¼ cup cilantro, chopped
  • 1½ cups of cooked chicken breast, shredded
  • ¼ cup of cooked bacon, chopped
  • Salt and pepper, to taste
  • shredded cheese for garnish, if desired
  1. In a large mixing bowl, stir the yogurt, green onions, garlic and cilantro together. (I used my stand mixer bowl)
  2. Slice two large avocados in half. Remove the pits. Scoop the avocado flesh out of the shells and add to the yogurt mixture. Discard the avocado shells and the pits.
  3. Slice the lemon in half. Squeeze one half into the avocado/yogurt to keep it from browning. (you want about 2-3 tablespoons of lemon juice)
  4. Add a pinch or so of salt & pepper.
  5. I used my mixer to blend it all together. Just blend until creamy.
  6. Gently stir in the chicken breast and the bacon.
  7. Slice the last two avocados in half. Remove the pits and discard. You might want to scoop out a little of the avocado flesh to make it more like a "bowl". I just added it to my chicken salad. Use the second half of the lemon to squeeze into the avocados and kinda spread it all around with my finger to make sure that wouldn't brown either.
  8. Scoop the chicken salad into the avocado "bowls" and garnish with some shredded cheese if desired.
  9. Serve and Enjoy!


Creamy Avocado Chicken Salad


I really hope you love all the recipes I’ve put together for this month, I know I am excited to share them with you. I am also participating over on Crazed Mom where I will NOT be blogging recipes, but instead following the original intention of coming up with a word and blogging about it.

Check out my other recipes posted for the A-Z Challenge:

A – Creamy Avocado Chicken Salad

B – Buffalo Wing Snack Mix

C – Chocolate Hazelnut Mousse

D – Chocolate Rum Donuts with Chocolate Rum Ganache Glaze

E – Green Onion, Egg & Toast Tarts (or cups)

F – Fruit Tarts (Mini)

G – Grapefruit Smoothie

H – Ham and Pasta Salad

I – Creamy Coconut Pineapple Ice Cream

J – Spicy Jalapeno Bacon Deviled Eggs

K – Key Lime Cookies

L – Lemon Donuts

M – Minny’s Chocolate Pie

N – Italian Nachos

O – Blood Orange Marmalade

Grilled Roast Beef and Bacon Club Sandwich

Roast Beef? Check. Bacon? Check. Creamy Melty Cheese?  Check. Olive Oil Grilled Sandwich Bread? Check.

This lunch is a favorite around here and is ridiculously easy, even though it tastes like a gourmet sandwich shop landed in your kitchen. These are also great for dinner and we will often serve them with a fresh tossed salad or a pasta or potato salad. So good!

I mean, super amazing, I could eat them all day long and never tire of their delicious roast beef flavor. Though, I’m pretty sure that’s just because there’s bacon, roast beef and bacon…but bacon … and well, really… who can resist bacon? And gooey white cheese? And…. okay I’ll just move on with the recipe because all I am doing is making myself hungry. And now I want a grilled roast beef and bacon club sandwich. Do you?

roast beef and bacon grilled sandwich 1

4.7 from 3 reviews
Grilled Roast Beef and Bacon Club Sandwich
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A gourmet deli sandwich served right in your kitchen.
Serves: 4
  • 1 pound of deli roast beef, thinly sliced
  • 8 pieces of bread, we use regular old sandwich bread, but you can mix it up with ciabatta, french or even Italian.
  • 2 teaspoons olive oil
  • 4 ounces of white cheese – this goes really well with Havarti (what we used), Provolone or Mozzarella
  • ¼ cup finely chopped fresh green onions or fresh chives
  • Mayonnaise
  • 12 slices of bacon, cooked
  • Fresh ground black pepper to taste
  1. Preheat your griddle or a large pan on the stove over medium heat. Brush each slice of bread with olive oil on one side. Place 4 of the slices down in the pan.
  2. Begin building your sandwich. Place a piece of cheese on each of those 4 slices. Add the fresh chopped green onions or chives and some pepper on top of each slice of cheese.
  3. Add about 4 ounces of the roast beef on top of that per slice of bread, and 3 piece of cooked bacon. With the remaining pieces of bread, on the side opposite the olive oil, spread a thin layer of mayonnaise and place mayo side down on top of the roast beef and bacon.
  4. Grill sandwich about 3-5 minutes per side. You want the bread to be crisp and the cheese to be melted.
  5. Slice each sandwich in half and serve with a fresh salad.
  6. *Note: Sometimes we even add avocado slices to this – so good!



Look at that yummy-ness. That bacon, that roast beef and all that melty cheese. Yum!

roast beef and bacon grilled sandwich 3

There is nothing I love more than grilled sandwiches for a quick, but hearty lunch. This grilled roast beef and bacon sandwich is special in that it tastes so much like a gourmet deli sandwich from somewhere special.

Roasted Garlic Bacon Dip for Tailgating #SundaySupper

Roasted Garlic Bacon Dip

Roasted Garlic Bacon Dip

Roasted Garlic? Check. Bacon? Check. It’s a Roasted Garlic Bacon Dip to die for!

I’m a little bit of a garlic addict, roasted garlic is the best. And if you’ve been following my blog for any length of time, you already totally know I’m a bacon addict. When you combine the two together, you get this amazing roasted garlic bacon dip that goes so beautifully with chunks of bread, fresh veggies, pretzels and crackers. We also make homemade tortilla chips to enjoy with the dip.

It doesn’t really matter what you serve with it, because this dip is just gooood.  I mean, knock your socks off, eat it all at one time and look around to see if anyone has anything else to dip in it because you ran out of stuff so you just start using your finger to get it all out of the bowl, good.

It has an extremely strong roasted garlic flavor, paired beautifully with the savory bacon flavor. Add in some green onions and you’ve got a great flavor combination that just intermingles together on your tongue and leaves you begging for more. You know the potato chips you can’t eat just one of? Yeah… you won’t be dipping just one of anything in there. I promise.

See all that bread in the photo? Two minutes. Gone.

We smothered each piece as deep into the dip as we could, submerging our finger tips and then of course you couldn’t let that dip on our fingers go to waste so we sat sucking our fingers between each bite. Too much? Unfortunately it’s true. ha!

It’s just good. You need to make it. Soon.

Roasted Garlic Bacon Dip

This week our #SundaySupper team got together and created some great Tailgating recipes for you. I’m not a huge sports fan *gasp* I know, I know. In fact, quite frankly I really could live without them almost completely. But, I do enjoy going to the tailgating parties… why? The food! It’s the best! (Super Bowl Parties rock too!)

There are tons of recipes to check out, so just scroll after my Roasted Garlic and Bacon Dip recipe and you can see them all.

And Now…. the Roasted Garlic Bacon Dip Recipe

Roasted Garlic Bacon Dip for Tailgating #SundaySupper
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What’s better than Roasted Garlic and a Bacon combo? Amazing dip that tastes good for any event or just because… definitely just because it’s good!
Serves: 2 Cups
  • 2 heads of garlic
  • olive oil for roasting the garlic
  • 8 slices of bacon
  • 1½ cups of sour cream
  • ¾ cup of mayonnaise
  • 3 tablespoons (or more) of finely chopped green onions
  • 1 Tablespoons of Worcestershire Sauce
  • ¼ teaspoon of salt and ¼ teaspoon of pepper
  1. Using a knife, cut the tops off the two heads of garlic. Put the garlic inside tinfoil wrap, drizzle with some olive oil and the close the foil completely. Bake at 400 degrees for about 45 minutes or until a fork mashed on top of the garlic smashes it.
  2. Crisp the bacon and crumble using a food processor so the bacon is finely chopped.
  3. In a large bowl, mix the sour cream and mayonnaise together well. Add the finely chopped green onions, the finely chopped bacon and and blend together.
  4. Mix in the Worcestershire sauce, the salt and the pepper.
  5. Eat. But not all at once. Like I did.



It’s amazing. All that roasted garlic flavor and everything is better with bacon. ha!

Don’t you agree that roasted garlic really does add something to dips, spreads, etc. Oh and what we had leftover? Which wasn’t a lot I might add. We smothered all over a sub sandwich the next day. I do this with almost every dip. If it can pass the “I’ll eat it all in one sitting test” and then I have enough to spread on a sandwich and it tastes good, I know it’s a keeper and will be made again and again.

Roasted Garlic Bacon Dip

Join us this evening, Sunday September 9, 2012 as we share our favorite tailgate recipes and tips. Hop on twitter at 7pm EST for the live #SundaySupper chat. In fact, you can catch us EVERY Sunday at 7pmEST for a live twitter chat, and we’d really love to have you!

The Football Tailgating Menu Lineup

Pre Game Warm-ups:

On the Sidelines:

Main Events:


From the Cooler:

Wine Pairings by Wine Everyday

Cheddar Bacon Ranch Dip

Cheddar Bacon Ranch Dip
It’s my 2nd recipe for SRC this week. What? There’s two? Yes. It’s a long story. Short version, Jane contacted me and asked if I could take on another blog, I said yes and the rest as they say, is history. See, it didn’t take me even a second to think about taking this blog. This is my friend Wendy’s blog. She blogs at The Weekend Gourmet. We are part of another close knit group together and I have many a time wandered through her blog, and made notes about what I wanted to make. When given the chance to make something from her blog for Secret Recipe Club, I needed only to go into my folder and see what I’d kept from her – which was quite a bit. I actually didn’t go very far back to choose a recipe though.

Cheddar Bacon Ranch Dip

A couple of weeks ago Wendy posted this Cheddar Bacon Ranch Dip and I knew as soon as I saw it, I wanted to try it. This weekend provided just the chance. We have company staying with us, and I am a firm believer of keeping my company well fed, which means lots of snacks and options throughout the day. This was a fantastic before our late lunch and after lunch into dinner dip. In fact, something we sort of figured out on accident. It makes a great Sandwich Spread too. Just saying. But as a dip, Wendy has come up with a great recipe!

Cheddar Bacon Ranch Dip
  • 8 ounces light sour cream
  • 1 7-ounce container of fat-free Greek yogurt
  • ½ cup of shredded sharp cheddar cheese
  • 2-3 slices of crumbled bacon
  • 2 sliced green onions
  • half a finely diced shallot
  • 1 tsp. hot sauce
  • 1 package of ranch dip mix
  1. Dump every single thing in a bowl and combine well. Yep, that’s essentially it.
  2. Wendy suggested refrigerating for a half hour. We let it sit in the fridge for the initial half hour. But later that day it went back in covered until we were ready for a little more.
  3. The flavor just got better as the day went on. So if you can handle not eating it for an hour or two… I definitely recommend it.
  4. That’s it! Serve with some crusty bread, veggies, crackers and pretzel sticks.



Cheddar Bacon Ranch DipThank you so much Wendy for such a fabulous, fun and very easy recipe! We all loved it so much!

Lunchbox California Wraps #SundaySupper

California Wrap

Back to school has arrived here at our house, and filling lunch boxes take up our mornings and the scramble to get dinner on the table in the evening has reared it’s ugly head. It’s never been a real comforting time for me. I absolutely hate rushing and just don’t like not having time to play in my kitchen. {I’m a foodie, what do you expect?} I still make fabulous meals, but often we have a time crunch because of school activities or whatever else is going on. I need to be more prepared and find meals that take less time.

Besides stressing about dinner though, filling lunch boxes has been loads of fun. Everyone likes something different and I feel like my grocery bill goes up when school starts because I have to stock so many different items instead of being able to make healthy homemade lunches.

In our house, wraps are a super popular lunchbox treat. The teens don’t think the food at school is all that great and wraps can be filled with anything they feel like stuffing inside. We often make our own flour tortillas even adding flavors to the mix. They are delicious. Wraps are perfect for us, because with five busy teenagers who all have different taste buds, they can customize their lunch to suit their tastes. I love that!

This one is pretty popular with two of my teenagers who love veggies, but this is my favorite wrap. I make this all the time for lunch when they are off at school.

This week for #SundaySupper we are working with Katie Workman and The Mom 100 Cookbook for the last time. I’m actually a little sad, but with that said, this cookbook will continue to be a companion in our kitchen. My daughter who is now food blogging, has discovered it and loves it! The pages are dog eared already and there are tiny pieces of paper stuck all over the place with notes of what she plans to make and even a few that I still plan to do. So many delicious foods. You won’t find this recipe in Katie’s Cookbook but you will find some absolutely wonderful recipes and even some for a few wraps including her Blueprint for making a wrap complete with plenty of filling suggestions. You really need this cookbook. I have a link to it in my sidebar so you can get it on Amazon.

Lunchbox California Wraps #SundaySupper
  • Flour Tortillas (I used Sun Dried Tomatoes and Basil)
  • ¼ C. of thin slices of avocado or Guacamole
  • 2 Strips of Cooked Bacon
  • Deli Turkey (I used 4 pieces)
  • 2 slices of cheese
  • 2 thin slices of tomato
  • 2-3 pcs. thinly sliced cucumber
  • 1 Tablespoon of mayo
  • 1 piece of lettuce shredded
  1. Lay your flour tortilla out on a flat surface.
  2. If you're using guacamole spread your guacamole across the whole tortilla. (if you're using avocado that comes in a moment)
  3. If you're not using guacamole, start with this step. Add your strips of bacon. You can cut them up if you want, I just use them whole. I cross them into an X.
  4. Layer your pieces of turkey across the entire tortilla.
  5. Add your cheese.
  6. Add the tomato.
  7. Add the shredded lettuce.
  8. Add the cucumber slices.
  9. If you didn't use guacamole, add the avocado now. If you did use guacamole and you want to add some mayo - add that now.
  10. Roll it all up and secure with a toothpick in several spots to hold it together. Wrap up in some parchment paper or place in a baggie and pack in a lunch box, or just eat immediately. Nice and totally healthy if you leave off the bacon but who wants to do that? It's bacon!



California Wrap

I hope you’ll join us tonight at 7pmEST, 6pmCST with  Katie Workman and our #SundaySupper team as we tweet advice for busy back to school meals and great lunch and breakfast ideas too! Don’t miss it, join us using hashtag #SundaySupper. We’ll be talking with Katie about her ideas and her great meals that she has in The Mom 100 Cookbook!

Check out all the other great recipes everyone made!

Easy Breakfast ideas:

Lunchbox Wraps:
Easy Weekday Suppers:
After School Snacks:

We will be sharing great family recipes all day and want you to share yours with us! Join us at 7pm ET for our #SundaySupper Chat with Katie Workman.   Follow us on twitter by using hashtag #Sundaysupper or using Tweetchat.  We love to feature your recipes on our #sundaysupper pinterest board and share them with all our followers.

The Mom 100 Cookbook

Spicy Ranch Bacon Avocado Quesadilla #SundaySupper

Spicy Ranch Bacon Avocado Quesadilla

Spicy Ranch Bacon Avocado Quesadilla

Who doesn’t love Quesadilla’s? One of the things I love about them is how versatile they are. You can change the ingredients to suit anyone’s taste. Even picky eaters will eat Quesadilla’s if you put the right ingredients inside. My children all happen to love this Spicy Ranch Bacon Avocado Quesadilla, but a few don’t want the Avocado, so I just take it out for them. Voila! Easy!

Today we are celebrating #SundaySupper with Katie Workman for the second time. Last month she joined our team on twitter to have a fun, action packed hour of Q&A with Katie. So fun! We shared a whole bunch of recipes from her very awesome cookbook The Mom 100 Cookbook.

This month our challenge was a little different. We were asked to show off different versions of the last group of recipes. We were also given the option of putting our own spin on Katie’s Quesadillas or Grilled Pizza. As you can see I chose the Quesadillas and came up with a Spicy Ranch Bacon Avocado Quesadilla. It was fantastic in case you were wondering. Really. In fact, we’ve had three times since the original creation. Don’t judge. We like bacon. And Avocado. And Spicy Ranch.

Moving on, I bet you want to know how to make your own Spicy Ranch Bacon Avocado Quesadilla, right?

It’s ridiculously easy, actually.

5.0 from 4 reviews
Spicy Ranch Bacon Avocado Quesadilla #SundaySupper
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These delicious quesadillas are the perfect summertime meal or snack and keep the kitchen nice and cool.
Serves: 1 Quesadilla
  • 2 Flour Tortillas per Quesadilla
  • Spicy Ranch (we make our own from scratch but you can use the Spicy Ranch mix packets found in the salad dressing aisle)
  • 1 c. chopped or thinly sliced avocado
  • 4 bacon strips, cooked and cut into pieces
  • 1 c. cheese, we use Monterrey Jack or pepper jack for an extra kick
  • cooking spray
  1. I’ll be honest, we use our George Foreman 360 Grill because it has a Quesadilla plate and it’s easy for the kids to help. But you can do this on the stovetop.
  2. Basically we spread a layer of spicy ranch across the top of one of the tortillas.
  3. Add the cheese and spread it outward towards the edges but not all the way to the edge or you’ll make a huge mess when it melts.
  4. Add the bacon pieces. I’m not gonna lie, we use a lot of bacon. I really don’t remember how many pieces we used, mostly because we cut it all up and then pile it on after it’s cut up. So I have no clue. It was at least 4 pcs. We like bacon.
  5. Top with the avocado.
  6. Take the other Quesadilla and spread some spicy ranch dressing on that one too. Now put the spicy ranch face down on the avocado layer.
  7. Put the whole thing in a frying pan on the stove, use a griddle or play with the george foreman. Obviously each of these, the cooking times will differ. Mine took less than 5 minutes in the George Foreman on high.
  8. Serve with a side of spicy ranch dipping sauce. Enjoy!



I added some chopped onion, black olives and herbs to mine, but my kids ate theirs as is. So good, so easy and one of our new favorites – our Spicy Ranch Bacon Avocado Quesadilla.

Make sure you stop by the rest of the team and check out their awesome recipes for this #SundaySupper!


Main Dish:


Wine pairing Wine Everyday  @wineeveryday

The Mom 100We will be sharing great family recipes all afternoon and want you to share yours with us! #SundaySupper starts every week at 3:00pm EST by showcasing fabulous recipes.  Follow us on twitter by using hashtag #Sundaysupper or using Tweetchat.  We love to feature your recipes on our #sundaysupper pinterest board and share them with all our followers.

Ranch BLT Sandwich

This Ranch BLT Sandwich is AMAZING! It’s like a Salad in a Sandwich!

Ranch BLT Sandwich

Ranch BLT Sandwich

Who’s hungry? Sometimes you just need an easy recipe for lunch. This Ranch BLT sandwich is a wonderful summer lunch – doesn’t require a ton of heat and is delicious and loaded with great veggies. The other thing I love about this, is that you can change it up and make it what you want. Perfect for us!

It’s hot. I mean, it’s really hot. It’s not even comfortable just going from the car to a location. It’s miserable. And the midwest is in the middle of a drought. I’ve never really cared whether it rained or not, but here I am hoping and wishing for some of that wet stuff to fall from the sky. It would cool it off, the farmers maybe wouldn’t lose their crops and perhaps we could come out of this declared disaster situation. It’s been fun. Not.

My garden hasn’t suffered much, because I am out there daily, sometimes twice a day watering it. And I will keep doing that. In fact, I don’t normally flood my garden, but I’ve been doing that lately. My tomatoes are thrilled. I however, am not.

We’ve been making these sandwiches for years, but until yesterday I  hadn’t ever considered putting it on  my blog. Why? Well – who doesn’t know how to make a BLT sandwich right? But then I got to thinking – we don’t make them like a normal BLT sandwich, which makes it shareworthy in my book. So you’re seeing it, in all it’s glory.

Ranch BLT Sandwich
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This BLT sandwich isn’t like all the rest. Loaded with veggies and topped with ranch, you’ve got yourself a salad in a sandwich.
  • 2 pcs. of bread, your choice and toasted
  • 1-2 Tbs. ranch dressing (we use the homemade kind)
  • 2 strips of bacon (or if you’re like me, you add all the broken pieces too!)
  • 1-2 Tbs. shredded cheese
  • 2 pcs. of lettuce
  • 1 slice of tomato (or more if you can fit it!)
  • 1 whole slice of onion, cut into strips
  • 1 slice of green pepper
  • 2-3 pcs. of baby spinach
  1. Toast up your bread. Microwave the bacon (I do this because I’m not heating anything extra in the summer). TIP: If you want to keep the bacon straight and flat, when you put the bacon on the plate, cover with a paper towel and then place another plate on top to press down on it. Yes it works, usually requiring no extra time.
  2. Once your bread is toasted, layer the ingredients on the bread, starting with the ranch dressing. I spread the ranch on both sides and usually sprinkle a little pepper on each side also.
  3. Top with the remaining ingredients, smoosh down a little and eat! Yum!



See, I told you it wasn’t the typical BLT sandwich and my friend Jen is probably laughing since I added Ranch (because I add Ranch to everything) but I added Ranch because I really truly wanted to make this BLT sandwich more like a salad on a sandwich and I think I did!

Ranch BLT sandwich

Ranch BLT Sandwich or Salad in a Sandwich

Bacon Egg and Sausage Breakfast Cups for Kids in the Kitchen #SundaySupper

Bacon Egg and Sausage Breakfast Cups for Kids in the Kitchen #SundaySupper

Every week I am very excited for #SundaySupper because it is a time for family and friends. {plus it’s a time for me to share these yummy little Bacon Egg and Sausage Breakfast Cups with you} It’s also a time to get together and celebrate our relationships with our loved ones. Which this week, is all about our children.

Bacon Egg and Sausage Breakfast Cups

For each person, how they spend time together, or who they spend time with, is different. For me, I am always with my children. We cook dinner together almost every night of the week, but Sundays tend to be a bit more elaborate.

Except today. Today I am sadly cooking #SundaySupper with only three of my five – without my mini-chef and her sister. Why? Because they are both “mock Freshman” at Truman State University, participating in *JBA {Joseph Baldwin Academy}. You can read more about that at the bottom of the page.

It isn’t such a huge deal that I only have three helping me – they are great helpers and they enjoy it. But there is such a loss in the house when even one is gone, and this time there are two missing. We dropped them off yesterday and I’ve felt like crying ever since. I’ll be fine, but it really does remind me how much I have in life and how rich and rewarding my kids are to me. {and how freakin’ lonely I’ll be when they’re all grown up and gone and it’s so close it scares me.}

Knowing that this week was Kids in the Kitchen for #SundaySupper I was not missing out. My kids are always in the kitchen with me so we planned ahead and a few nights ago, we decided to have our final #SundaySupper together for the next three weeks, before they left town.

We chose this recipe from one of my best friends blogs. Sheri from Me and My Tadpole made these a few weeks ago and as soon as my daughter saw them she wanted to make them. They remind me of these fun Bacon and Egg Muffin Cups I made a few months ago. Brielle usually helps me choose what we make and helps me create recipes – she’s my mini-chef – she absolutely loves to be in the kitchen. She is definitely my mini-me.  Ever since we made Sheri’s Bacon Egg and Sausage Breakfast Cups the first time, they are her favorite thing to make and all the kids just love them! Sheri thank you for sharing such a great recipe that made my kids all enjoy stepping up and helping in the kitchen. Everyone had their touch on the meal.

Brielle made the Bacon Egg and Sausage Breakfast Cups. Ryan made the pancakes {yes, my 17 year old son has been taught to cook from scratch, and actually can!} . Jessica made the bacon for the breakfast cups. Vanessa and Melissa helped with the fruit salad we made, which you can find here. We had a lot of fun, and I am thankful for this time we shared before Brielle & Melissa left.

Bacon Egg and Sausage Breakfast Cups

4.5 from 2 reviews
Bacon Egg and Sausage Breakfast Cups for Kids in the Kitchen #SundaySupper
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These Bacon Egg & Sausage Breakfast Cups are the perfect way to start the day and are a totally fun way to get the kids involved in making breakfast!
Serves: 1 dozen
  • 24 oz. bag of shredded hashbrowns
  • 2 tsp. salt
  • 1 tsp. pepper
  • 2 TBLS. olive oil
  • 1 cup shredded cheddar cheese
  • 8 – 10 pieces of bacon, cooked crisp and crumbled
  • 1 roll of sausage (we used Jimmy Deans)
  • 12 eggs
  1. Preheat oven to 425 degrees.
  2. Mix hashbrowns with salt, pepper and ½ cup of the shredded cheese.Equally divide among standard sized (lightly sprayed or greased) muffin pan.
  3. Bake for 15 – 18 minutes.
  4. Remove from oven and lower the oven temperature to 350 degrees.
  5. Crack an egg into each of the cups. Top with bacon, sausage and remaining cheese.
  6. Bake for another 13 – 16 minutes or until the eggs are how you like them.
  7. Slide a knife along the edges of the muffin cups to remove.

Be sure and get your kids in the kitchen and let them help you cook!

*JBA is a program for 7th-9th graders where for 3 weeks they live as freshmen in college, take a college level course and have a bit more freedom and learn to live away from home. It takes a lot to get into the program and it goes beyond the nomination they receive from a teacher or administrator at the school they attend. They have to write essays, taking the ACT test with a bunch of college age kids and have high grades and high standardized test scores. For one of my girls it’s her third and final time. For the other, it is her first.

Please be sure and check out the rest of our #SundaySupper Crew and their amazing recipes for today’s Kid’s in the Kitchen #SundaySupper

My friend Brenda is co-hosting this special event with our fearless founder and my good friend Isabel and we would love for you to join us on the #SundaySupper hashtag.  We will be sharing great family recipes all afternoon and want you to share yours with us! Our #SundaySupper live chat will start at 3 pm EST.

We love to feature your recipes on our #sundaysupper pinterest board and share them with all our followers.

Start your day:

Healthy Snackers:
Main Squeeze:

Sweet Treats:

Please come join us!

This post linked here.

BLT Egg Bake and Featured Friday at Mommas Meals

BLT Egg Bake from Momma’s Meals

BLT Egg Bake

When my friend Tammi from Momma’s Meals contacted me to be a part of her Featured Fridays, I agreed immediately. First of all, Tammi has quickly become a great friend and I wasn’t passing up a chance to chat with her more.  So, Featured Fridays on her blog is where she features other bloggers and then she highlights a recipe that she made from their blog.

At that point, there was nothing more for me to do. Except I wanted to do something more. I wanted to make something from her blog and highlight it here. I chose her delicious BLT Egg Bake and we are not sorry we did. There were a lot of choices and we had a rather long list originally, but my daughter made the final decision and we went with this one. And it was the perfect one – it was delicious!

Now, about Tammi – Tammi and I have been friend for a few months now, she’s a stay at home mom with the sweetest little girl, named Maddi. Tammi started blogging to find other moms to connect with, share stories and trade and swap recipes with. Her blog covers a lot of different subjects, but of course my favorite area is her food. Tammi has loads of yummy recipes on her blog.
Today I am going to feature this one. I only made a few changes and it was to make it serve more since there were six of us eating. If you want the recipe for 4, visit Tammi’s recipe.
BLT Egg Bake and Featured Friday at Mommas Meals
Hearty Breakfast that would be good any time of day. Delicious!
Serves: 6
  • ¼ cup mayonnaise
  • 6 slices bread, toasted
  • 6 slices Monterey Jack
  • 1 pkg. of bacon, cooked and crumbled
  • 6 eggs
  • 1 large tomato, halved and sliced
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 cup milk {we used skim}
  • 1 cup shredded cheddar cheese
  • 2 green onions, sliced
  1. Spread mayonnaise on one side of each slice of toast and cut into small pieces. Arrange toast, mayonnaise side up, in a greased 8-in. square baking dish. Top with cheese slices and bacon.
  2. In a large skillet, fry eggs over medium heat until completely set; place over bacon. Top with tomato slices; set aside.
  3. In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  4. Pour over tomatoes. Sprinkle with cheddar cheese and onions. Bake, uncovered, at 325° for 10 minutes. Cut in squares; serve with shredded lettuce.
I cannot even begin to tell you how wonderful these were.
What’s your favorite breakfast or brunch meal? I hope you’ll share in the comments below.