Category Archives: Breakfast

Strawberry Nutella Stuffed French Toast

Me and my mom! photo

I really love brunch! My best friend Shannon showed me the idea for this recipe and I’ve taken it and adapted it a bit. I love the combination I do of soaking the Texas toast in Vanilla and cinnamon egg mixture before searing off and stuffing. This recipe is so special and perfect to say “I Love You” to your mom this weekend for Mother’s Day! My mom lives near Nashville. Me and my family flew in this week from Orange County to visit and I made sure I surprised her with this “Mother’s Day Breakfast” (observed) being that it is Mother’s Day week! She loved it and so will your momma! Enjoy all you hard working momma’s out there and Happy Mother’s Day!




Strawberry Nutella Stuffed French Toast

1/2 loaf thick Texas Toast (in CA it’s called California Bread at Ralph’s)

3 Tablespoons butter

7 eggs

1/2 cup half n half

2 teaspoons vanilla

1 teaspoon vanilla

6 Tablespoons Nutella spread

1 lb strawberries, hulled and sliced

2 Tablespoons sugar

1 Tablespoon lemon juice

Clean, hull, and slice strawberries. Place in a bowl, add sugar and lemon juice and let sit while you cook the french toast.

Whip the eggs with a wire whisk, add in vanilla, cinnamon, and half n half and mix well. Melt the butter in a sauté pan. Soak bread in egg mixture for about 30 seconds and transfer to hot buttered pan and brown well on both sides. Spread a layer of Nutella on half of the  french toast pieces while hot and stack another piece of bread on top. Generously top with strawberries and sprinkle with powdered sugar. (Optional). Repeat until, you have cooked all the pieces of bread.






Mother’s Day Brunch

What girl doesn’t love a good brunch? I do! I am a mom to a baby and a preschool aged kiddo right now and I can assure you that my family treating me to an “out to eat” meal on Mother’s Day is bound to be bonkers….here’s why…poopy diapers, toddler needs 4-5 bathroom runs, the wait is outrageous (especially here in Orange County), the kids need snacks while we wait, we get a table and the kids are bored, oh and need a couple more bathroom runs. lol You get the picture. So, me and one of my gorgeous, brilliant friends came up with a winning plan to have our hubbies take us on a Mother’s Day date. Dinner with just us and them. A quaint, lowly lit, gorgeous, Italian joint where you can barely speak cause every bite you put into your mouth is bliss. After this night, which we chose to be Friday, we came up with a couple yummy, do-ahead, brunch casseroles and hung out on Sunday afternoon while the oven did the work and the kids could run wild and play together hardly noticing we were there. I’m telling you moms, it was genius!

Try out my Bacon & Egg Brunch Bake below and enjoy some relax time. After all, we have one of the hardest and most rewarding jobs in the world so take a little time to relax once in a while.


Bacon & Egg Brunch Bake

12 eggs, beaten

1 cup heavy whipping cream or 2% milk

1 onion, chopped and sauted

8 oz or about 10 slices bacon, cooked and crumbled

1 teaspoon ground mustard

2 cloves garlic, minced

salt and pepper

2 cups shredded sharp cheddar cheese

4 cups cubed french bread

1/2 stick butter

Put minced garlic and 1/2 stick of butter in a microwave safe dish for 30 seconds and let melt. Place cubed bread on a cookie sheet and preheat the oven to *350. Pour garlic butter over bread and toss lightly salt and pepper the bread as well and bake for 12 minutes.

Saute onion in a little bit of olive oil or butter on medium high heat until translucent. (about 6 minutes) Next, in a stand mixer or large bowl, beat the eggs, add in the milk and onion, the ground mustard and a little salt and pepper. Next, grate cheddar cheese.

Grease a 9×13 glass baking dish. place baked bread cubes in the bottom, crumble cooked bacon over the bread, next pour in egg mixture, and finally top with cheese. Refrigerate for 3 hours or even up to overnight! Bake for 50-60 minutes until center is set in a *350 oven and enjoy a heavenly brunch!

Chocolate Chip Pumpkin Muffins

Thanks to Kelli for the heads up on this recipe! These muffins are so incredible! Make this recipe at your own risk cause once you do, you’ll always want your kitchen stocked with them. Definitely a Fall staple for sure!

3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
4 large eggs, slightly beaten
2 cups sugar
1 can (15oz) 100% pure pumpkin
1 cup vegetable oil
1 cups (12oz package) chocolate chips

Preheat oven to 350* Combine flour, baking soda, baking powder, cinnamon, and salt in a large bowl. Combine eggs and sugar in a large bowl. Add pumpkin and oil; mix well. Stir in flour mixture until moistened. Stir in chocolate chips. Pour into muffin cups. I suggest using liners for no sticking. Bake for 20-25 minutes. Makes 36 muffins.


Olallieberry Pancakes & Sweet Ollallieberry Syrup Reduction

ImageMeet the Olallieberry. It’s season is only 4-6 weeks long and it’s primarily only able to grow in California. It’s a cross between the loganberry and youngberry each of which are half blackberry and there’s some crosses of raspberry in there too. It’s oh so yummy and was the star of our breakfast here at home this morning! I love being able to enjoy a June California day by stopping off at a local farmer stand and picking up some fresh berries to bring home! It’s one of my favorite things!

I rinsed the berries and just used a complete pancake mix where I just added water, to save time. I put about 2 teaspoons vegetable oil in the bottom of my skillet and gently pressed some olallieberry’s into the batter then flipped once bubbles formed.

Sweet Ollallieberry Syrup Reduction

1/2 cup water

3/4 a pint of Olallieberry (or your favorite berry that’s in season)

3 heaping tablespoons sugar

1 teaspoon lemon zest

Bring all ingredients to a boil in a small saucepan, then turn to simmer on low and let reduce for 15 minutes. Serve syrup warm over pancakes.


Strawberry-Banana Sweetheart Pancakes

I made these for my son Bennett’s preschool for tomorrow and they turned out super cute. I doctored up the recipe to make it my own and it’s yummy! Try them for your sweethearts as a special surprise tomorrow morning! A great way to say Happy Valentine’s Day!!


1 1/2 cups all purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon cinnamon

1/2 cup sugar

1 banana, mashed

1/2 cup chopped strawberries

1 large egg

1 cup whole milk

2 tablespoons butter, melted

*vegetable oil or butter for pan

*1 cup fresh strawberries for garnish

*powdered sugar for dusting

You’ll also need a 3 to 3 1/2 inch metal heart shaped cookie cutter. Combine all dry ingredients in your stand up mixer or a large mixing bowl. Add in mashed banana, egg, milk, and butter and beat with an electric mixer on medium then high for 1 minute. Add in chopped strawberries and mix again. The batter should be thick. Grease pan and pour pancake batter into two large circles in the pan. Cook until bubbles form then flip. Side two always cooks more quickly. Let cool a bit on a large cookie sheet or cutting board then firmly press heart cookie cutter into each pancake. Reheat in oven at 300*. Makes 12. Arrange some strawberries and cut to resemble arrows and dust with powdered sugar.

3 Min Brown Sugar Sticky Buns

I just came up with these this morning! They are awesome for a little something special on a weekend morning but better yet, they were in the oven in 3 minutes flat! Not joking! This is so simple and tastes so special!

3 Minute Brown Sugar Sticky Buns

Prep: 3 minutes

Bake: 10-11 mintues

Makes: 8

2 tablespoons butter

1/3 cup breakfast syrup

1/3 cup brown sugar

1 teaspoon cinnamon

1 can crescent rounds ( I used Pillsbury)

**Notice this is not the rolls but rounds, they are new but in every grocery store so keep an eye out and pick some up with a coupon deal.


In a small spouted measuring cup throw in butter, syrup, brown sugar and cinnamon. Microwave for 45 seconds. and stir. make sure everything is melted. Pour about 1/2 inch into each bottom of a sprayed cup cake pan. Pop open can of crescent rounds and put into pan. Bake at 350 for 10-11 minutes and garnish with leftover brown sugar sauce on top. Serve warm.



Anybody out there have a juicer? We bought one last Saturday and it’s changed our lives! I am so happy to say I will never again give my two year old store bought juice with so many grams of sugar it will make your head spin! I had always been bothered by it anyway but didn’t explore other options. I’m so glad that has changed in the Harrison house! We are juicing carrots, peaches, grapes, oranges, apples, strawberries. The juices we are coming up with are killer! This morning after my run I made Orange Peach juice on the rocks! It was so refreshing, crisp, cold and sweet! Ahh! I want another glass right now!


My Morning Delight:

1 orange

2 peaches

7 cubes of ice

Remove orange rind and cut into slices, feed into the juicer. Slice peaches thick and feed into juicer. (Make sure produce stickers get removed) lol  you can leave the skin on the peaches thought just make sure you take the pit out. Enjoy all my peeps with juicers, enjoy!