As we all gear up to send our kiddos back to school, what better way to celebrate than a twist on a beloved classic! I always love looking for fun breakfast ideas for my kids and this one for sure hit the mark! So, grab your favorite pie crust and come along while we make our own version of the beloved toaster pastry!

Supplies:

• Parchment Paper
• Baking Sheet
• Sprinkles
• Rolling Pin/Glass

Ingredients:

• 2 Pie Crusts
• Strawberry Preserves
• 1 Egg
• Sprinkles of your choice
• 2 cups of Zero Calorie Powdered Sugar Substitute
• 3 Tbsp Milk
• 1 tsp Vanilla Extract
• Natural Food Coloring (Optional)

Directions:

1. Preheat your oven to 375 degrees.
2. Grab your parchment paper and roll out both of the pie crusts and cut into a rectangle. Place the bottom crust on your baking sheet.
3. Whisk an egg with 2 TBS of water. Brush on the outside edges of the pie crust.
4. Spread strawberry preserves on the bottom of the crust. Ensure you leave about an inch on all sides.
5. Cover the first pie crust with the second pie crust. Push down the edges with a fork. Also, poke the top of the pastry to allow air to escape while baking.
6. Brush with remaining egg white mixture.
7. Bake for about 20 minutes until pastry is golden brown.
8. Cool and make icing.
9. Combine 2 cups of powdered sugar substitute with 3 TBS of milk.
10. Add vanilla extract and Food Coloring (optional). Mix until smooth and well combined.
11. Pour over cooled pastry.
12. Add sprinkles!
13. Cut and enjoy!

Notes:

• You can use any kind of filling that you please! This would be fun to customize with different flavors of jams or preserves. You can also use Nutella or nut butters!
• I am currently in my PCS era so I used a glass/heavy metal tumbler to roll out the pie crust.
• My kids requested pink icing so I chose to use dye free food coloring to jazz the pastry up!
• You can also use regular powdered sugar if you don’t prefer the taste of the sugar free substitutes!

My kids had a blast with this recipe and I can’t wait to try it again with different flavors! This is a great way to close out summer with a back to school celebration or would make an amazing birthday breakfast for your breakfast pastry lover! Add some candles for extra fun! I hope you enjoy this recipe as much as we did and have a lot of fun finding the perfect flavor combination!

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Ingredients:

• 1 1/2 cups of flour
• 3 tablespoons of sugar
• 1 1/12 teaspoons of baking powder
• 1/2 teaspoon of salt
• 1 1/2 cups of milk
• 2 eggs
• 3 tablespoons of oil
• 3 tablespoons of Pepsi

 Directions:

• Heat and grease your griddle or skillet.

• Add your dry ingredients to a mixing bowl and whisk them together.

• In a different bowl, whisk your wet ingredients

• Pour the wet ingredients into the dry ingredients and whisk well.

• Once you are done mixing, let the batter sit for 5 minutes.

• Pour 1/3 cup of batter onto hot griddle or skillet.

• Wait until the there are bubbles on the pancake and then flip (approx. 2-3 min).
• Let them cook an additional 2-3 min on the other side.
• Take the pancakes off and place them on a plate.

Notes:

• You can use your favorite pancake recipe and add 3 tablespoons of Pepsi but if you don’t have one I will share mine.
• You can also make the batter the night before to allow the flavors to really mix.
• You can make any size of pancake that you family will eat! I know some kiddos prefer silver dollar sized!

These pancakes are great! The Pepsi gives them a great cinnamon flavor. They are light and fluffy and you will be sure to enjoy this recipe.

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The list of ingredients is short and simple. My favorite kind!

Ingredients:

1. 1 pound of breakfast sausage
2. 10 eggs
3. 2 tablespoons of heavy cream
4. 2 cups of your favorite shredded cheese
5. 1 cup of diced green chiles

That’s it! Go ahead and spray the Crockpot with nonstick spray and cook up the sausage over medium heat. While that is browning, shred your cheese, whisk your eggs with the cream and salt & pepper, and dice those chiles if you accidentally bought a can of whole chiles. Who me?

Layer your drained cooked sausage in the Crockpot. Add 1/2 the cheese (1 cup) and the chiles. Pour the whisked eggs on top. Cook on high for 2 hours and 15 minutes, until eggs are set. Do not lift the lid or mess with it at all. Turn off the Crockpot (or set to keep warm) and add the other cup of cheese on top. Put the lid back on and let it sit for 5 minutes until all the cheese is melted.

You can serve this casserole with anything! A fresh green salad, fruit salad, muffins, or even just by itself. My kids chose cherry tomatoes as their side. I ate mine with guacamole. Homemade salsa and sour cream would be fantastic as well! It reheats easily and serves 6-8 people, depending on your slices.

Look at that cheesy, eggy goodness! Enjoy!