What a relaxing weekend. I'd been so busy with competitions and different events that I hadn't had a chance to just settle down and relax. I'll admit I'm not very good at that. I kept trying to find things to do and places to go, but I did chill out a little bit. Saturday I got to train with two of my favorite girls, Sara and Rose. We did some conditioning then enjoyed a nice lunch outside on the patio at Porters in Lodi. It's still 80 degrees here in California so I'm taking full advantage of it as long as possible. Winter and I aren't really friends. Then on Sunday I woke up and made these incredibly delicious breakfast tarts before heading up to Sacramento to watch some of my friends compete at the Women's Pro-Am Powerlifting competition. It was awesome! Maybe one of these days I'll sign up to compete at one. I need to suck less at deadlifting first though.
I also found out this week that I qualified to compete at the 2014 American Open Weightlifting Championships in Washington DC. I competed in my second weightlifting competition last weekend which raised my qualifying total and ranked me 15th in the US. Weightlifting is so different from CrossFit and I become a bit of a nervous reck when I step onto the platform knowing I only have three attempts to make a lift and everyone is starring at me. It has been tremendous for my confidence as an athlete though. I've been told several times that I'm capable of more then I realize, and it's time I start believing in myself just as much as those around me do. I'm just blessed to have such amazing friends, family, coaches and training partners to help get me where I need to be!
Alright, moving on to this little breakfast/brunch recipe. If you can't tell I'm a little obsessed with my new mini tart pan from Williams Sonoma. I realize this is the second recipe in a row I've posted using it. But it's just so cute isn't it? I can't wait to host a party (or be invited to one..hint hint) where I can serve these delicious little bite size snacks.
I'm also obsessed with these Cappellos lasagne sheets. They make anything with a little crust so easy, quick and convenient to make.
Mini Breakfast Tarts
Prep 20 min
Cooking 20 min
Servings 24 tarts
For the crust:
- 2 packages of Cappellos Lasagne Sheets (or you can make the pie crust from this recipe, I'd suggest making a couple batches, then rolling it out between two pieces of parchment paper)
- 6 eggs
- 1 small sweet potato, cooked and chopped into small cubes
- 4 slices of bacon, cooked and chopped into small pieces
- 2 cups of spinach, chopped
- 2 cups of cherry tomatoes, diced
- Salt and pepper
- Preheat oven to 375F
- Prepare and roll out your crust, or remove the Cappellos Lasagne sheets from their package, and use a round cookie cutter to make 24 separate crusts
- Push each crust into the lining of your tart pan
- In a bowl whisk together all of the filling ingredients (save some cherry tomatoes for garnishing)
- Fill each tart almost to the top of the crust
- Place in the oven and bake for 15-20 minutes
- Garnish with cherry tomatoes and serve