Often times on a weekend morning you can find me making a quiche or egg bake or egg casserole. Glass pie plate, eggs, milk (or better yet cream) and cheese. 45 minutes later and I serve up a savory, delicious breakfast that fuels me (and my family) for the day. And usually on the weekends I need a hearty meal to start the day. Because I need to be on my A-game. I’ve got a whole day ahead with two little girls. And probably not a lot of sleep. So I need a good meal, like this sausage and egg casserole loaded with veggies. And coffee. Obvi. Lots of coffee.

This is my third post in my partnership with Lavazza coffee. Over the past 6 months my husband and I have not drank any other coffee at home. We’ve been spoiled. And I can honestly say we’re obsessed. Especially Erik, which is funny because he never used to be a huge coffee drinker. He’d drink it out of necessity but never for the pure and simple pleasure coffee brings. But since we’ve had Lavazza he is the first one to head downstairs in the morning and brews a big batch for us. By the time I head down with the kiddos he’s on his second cup. He loves it. The flavor is great and since we switched from using our one cup coffee maker to a slow drip machine, it tastes even better.

quich 4

This month, Lavazza is the official coffee of tennis lovers. They are an official promotional partner and exclusive coffee of the US Open Tennis Championship. I’m not actually a huge fan of tennis. Let’s face it. I don’t really exercise much these days (does carrying around a 3 year old and a baby count?). But if you’re a big fan, you can enter to win a trip to the Men’s Final at the US Open.

And while I don’t play tennis or even regularly exercise, I still need to eat healthy and fuel up for what is typically a busy day with two little kiddos. So I created this recipe with that in mind. It’s loaded with mushrooms, spinach, and broccoli…plus sausage and cheese to give it a savory, salty kick and of course bread, which is a staple for an egg casserole. To keep it on the healthy side I used multi-grain bread and swapped out heavy cream (which I usually use in my egg bakes) for milk.


quiche 2

Juliet liked this a lot. And I am bringing leftovers to work for breakfast. Because I need to be on my A-Game on Monday mornings at work, too!

Don’t forget to serve this egg casserole with a big ol’ mug of Lavazza coffee. Because who can be on their A-Game without coffee?!

Be sure to check out Lavazza coffee, you can purchase it online or at select retail locations. You can also follow Lavazza on Facebook, Twitter, Instagram.

broccoli, cheddar, and sausage egg casserole
  • 7 eggs
  • 1 cup milk
  • 1 cup frozen broccoli, thawed
  • 1 cup fresh spinach
  • 1 cup fresh mushrooms, chopped
  • 1 package ground breakfast sausage (I like Jimmy Deans natural)
  • 1 cup shredded cheddar
  • 4 slices of bread (I used whole wheat)
  • Pepper
  1. Preheat oven to 350 degrees
  2. Brown the breakfast sausage in a large skillet until fully cooked
  3. Add the mushrooms and spinach and cook for about 4 minutes
  4. Drain the excess liquid from the pan and set aside to cool to room temperature
  5. Slice the bread into cubes and add to a large bowl
  6. In a separate mixing bowl, add the eggs, milk and about a ½ teaspoon of pepper. Mix well
  7. Add the egg and milk mixture to the to the bread. Add the cooled sausage and veggie mixture and combine everything thoroughly
  8. Add in the cheese and broccoli and stir to combine
  9. Spray a pie dish with cooking spray and add the egg/sausage/veggie mixture.
  10. Place in oven for about 45 minutes. Begin checking at about 35 minutes and check every 5 minutes until top is lightly browned and center is firm to the touch.
  11. Let cool for 10 minutes.
  12. Optional: top with hot sauce

Disclosure: this post was sponsored by Lavazza and is a part of an annual Lavazza Passionista partnership I have with them. All opinions are my own.


IMG_4134This giveaway is closed – the winner is Kelly who said “My favorite coffee ritual is Saturday morning coffee with my husband (we both work M-F). It’s become tradition to make a pot of “Derek & Kelly” coffee which includes honey and vanilla flavored creamer”. Kelly, send me your address to eatdrinkpretty at gmail dot com and I will have the product pack sent to you. Congrats!

I’ve always been a huge coffee lover. As long as I can remember. My tastes have become more sophisticated over time (I think I stopped drinking cappuccino from gas stations in my early 20’s) and my love of coffee gets stronger over time. Maybe it directly correlates to getting older and having more responsibility (kiddos!) and becoming more and more sleep deprived.

But regardless, I love coffee. The hand warming mug, earthy smell as it brews and that first sip…oh it’s so good.

When I got pregnant (both times) I gave up caffeine for most of my pregnancies. Those were sad days (just the lack of caffeine, not the rest). I missed my caffeine boost like crazy but still continued having my coffee in the form of decaf because I love the taste so much. And that ritual of having my morning cup of joe…well, it’s pretty sacred. Going back to full caffeinated coffee (in my third trimester) was a serious cause of celebration. And now as a new momma to my 7 week old Rosie…one of the first things I do in the morning (after a diaper change and feeding the baby) is making my cup of coffee. I savor that cup so much. IMG_4149 So imagine my happiness when Lavazza invited me to become a member of their Passionistas network for the year. What an amazing partnership! I get free coffee (that is delicious by the way), get to talk about coffee and connect with other coffee lovers like myself (one blogger in particular is a new momma like myself). IMG_4156 Here’s a little history about Lavazza:

At the heart of Lavazza’s story is a single family’s passion for coffee. Beginning with Luigi Lavazza in 1895, four generations of the Lavazza family have devoted themselves to continuous improvement, innovation, and sharing of authentically Italian coffee experiences.

Luigi was the first to blend different types of coffees for distinctive taste and flavor consistency. Over 119 years later, Lavazza has perfected the art of coffee blending in order to offer a wide range of products suited to match every personal taste.

The #1 selling coffee in Italy, a global brand, and a recognized leader in Italian espresso – Lavazza is still family owned and operated, remaining as dedicated as ever to bringing people around the world the authentic Italian coffee experience.

IMG_4139 As soon as I received my welcome kit (I’m giving one away as well!! Be sure to enter at the end of this post.) from Lavazza, I knew I needed to have a friend over for breakfast and to share a cup of coffee with. A quiche recipe began forming in my mind and we got a date on the calendar.

On the menu:

Bacon, mushroom, spinach and potato quiche

Cinnamon coffee cake muffins

Lavazza coffee

I invited my good friend Libby as we’ve been talking about getting together and she’s been wanting to see Rosie. She helped me out and held my sweet girl while I got to work on breakfast. IMG_4159Baby smiles

IMG_4162My sleepy little Rosie-girl.

IMG_4169 In addition to coffee, a must-have on any breakfast menu of mine is always quiche. I am a huge fan of quiche. I love making it. I love eating it. I always order it when I’m out at restaurants. It’s easy, savory, filling and delicious. I kept this one crust less to save a few calories. Which were sort of negated when I added hashbrowns. IMG_4172 By the time the quiche was ready Libby and I had great conversation over our coffee, catching up on everything since we had seen each other last. IMG_4179This quiche was good. Crazy good. Just look at it. IMG_4184 Lavazza makes it easy to shop their products from drip coffee, espresso, K-Cups and equipment. If you spend $50 or more shipping is free.


Now for the good stuff…Lavazza is giving away the following product pack to one lucky coffee lover (:

– 4 bags of Lavazza coffee

– 8 K-Cups

– A French Press (in an ideal world this is how I would brew my coffee every day)

– A Lavazza mug

– A Lavazza tote

– $20 gift certificate to shop Lavazza

The giveaway is open to US residents only and I will run from February 27 – March 5, 2015. The winner will be chosen at random and announced on March 6, 2015. To enter please leave a comment on this post with one of the following:

– Your favorite coffee drink or flavor

– How coffee is a part of your day

– Your favorite way to enjoy coffee (i.e. by yourself in your kitchen in the morning, with a friend over brunch, in a travel mug on your way to work, etc).

– Your favorite food to pair with your coffee

5.0 from 1 reviews
bacon, mushroom, spinach and potato quiche
  • 5 eggs
  • 2 small shallots, diced
  • ¾ cup parmesan cheese
  • 1 cup milk
  • ⅓ cup heavy cream
  • 2 cups packed spinach
  • 1 package (about 9 oz) mushrooms, sliced
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ¾ cup hashbrowns
  • ½ teaspoon pepper
  1. Preheat the oven to 400 degrees
  2. Spray a pie/quiche baking dish with cooking spray
  3. Line a baking sheet with tinfoil and arrange the bacon closely together, but not touching. Bake for about 10-15 minutes until bacon is crisp. Remove and put on a paper towel lined plate.
  4. Reduce the oven to 375 degrees
  5. Add the olive oil to a large pan and sauté the shallots over medium heat until soft, for about 1. Add the mushrooms and sauté for 5 minutes, until softened. Add the spinach and stir until wilted. Remove from the heat and drain extra liquid.
  6. In a large bowl mix together the eggs, milk, cream, salt, pepper and parmesan cheese.
  7. To the quiche dish add the mushroom mixture, , add the hash browns, top with the bacon crumbles and then pour the egg mixture on top.
  8. Bake in the oven for 35-45 minutes until set.

Disclosure: this post is sponsored by Lavazza. All opinions are my own. Thank you for supporting the products and brands on Eat Drink Pretty! 



I made these little cutie donuts weeks ago, about a week before I had Rosalyn. So getting them on the blog has been on my mind but not a huge priority. Today I had some down time and finally uploaded the photos I took. They turned out so well (if I do say so myself)…and not only are these donuts adorable, but they were delicious. I sort of have a thing for mini baked donuts, I’m sure they would be amazing fried as well, but since baked is healthier and easier, I went that route.

The original recipe calls for dunking these bad boys in butter and then dipping them in cinnamon and sugar but instead I frosted them with (store-bought) vanilla frosting and then added festive sprinkles. Juliet definitely appreciated this departure from the original recipe.

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A couple weekends ago I took Juliet to the apple orchard with my sister Kat and her husband Drew (my sister is kind of an apple snob and knows of all the best orchards around the Twin Cities). It was a gorgeous day and Juliet had a blast walking between the apple trees and picking apples. They were only allowing picking of Cortland apples, which worked out well because they are delicious and perfect for baking (because they aren’t too juicy and are the prefect balance of tart and sweet).

So apple donuts were a natural baking adventure shortly after that orchard trip. We picked about 10 pounds of apples after all. Plus, as of last weekend, I still wasn’t quite ready to dive into all things pumpkin. I mean…technically fall didn’t even start until this week. And it is going to feel like summer this weekend in MN with temps in the 80’s. So pumpkin didn’t feel right yet. But I’m sure the craze will begin soon. read more



On Saturday morning I wanted a donut in a I MUST have a donut right now, kind of way. A chocolate donut to be specific. But I was feeling lazy and hadn’t showered and didn’t want to get in the car and go buy some. So I hung out on Pinterest for a while and found this amazing recipe for chocolate donuts. It looked easy enough and I had all the ingredients on-hand. I figured if I hurried I could have a delicious, homemade chocolate donut in about 20 minutes.

I was right.

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Many of you know my love for potatoes runs deep. So does my love for brunch. So on Saturday when Erik and I had my parents over for brunch I was on a quest to find an awesome cheesy hash brown recipe. But the challenge was the fact that I really didn’t want to use cream of chicken soup for the creaminess in the recipe. Do those recipes taste great? Oh yeah. But I’m not a huge fan of the ingredient list in those cans of creamy soup so I try to avoid it when I can (though I’ll admit there are still times around the holidays you’ll see a can or two in my shopping cart).

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