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)

For filling:

  • 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


  1. Preheat oven to 375F
  2. 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
  3. Push each crust into the lining of your tart pan
  4. In a bowl whisk together all of the filling ingredients (save some cherry tomatoes for garnishing)
  5. Fill each tart almost to the top of the crust
  6. Place in the oven and bake for 15-20 minutes
  7. Garnish with cherry tomatoes and serve