Any chance I get a chance to go to Matt’s is a treat. They are now located in a bigger building a block away. At first I was a little hesitant because I loved the smaller feel of their old location, but they did a good job of keeping the same vibe to it. Matt’s serves up big portions of locally grown produce and is a huge local favorite. I took my fellow photographer friend here for her 30th birthday. I got the hog and chick with orange juice and she got the waffle with cherry bacon. We both agreed that Matt’s has the best bacon in town. The cherry bacon is amazing and a must try item.
You can check out my friend’s photography page here at Rux Photography. She does amazing work and is available to book for a session.
Best breakfast restaurant in San Diego in my opinion is Perry’s Cafe. It’s a tradition of mine to eat here every time I visit. This old school cafe serves big portions with some Mexican specialty dishes and piping hot coffee. I got the huevos rancheros plate with coffee – great way to start off the day!
This is actually a New Years Day tradition of mine because you can put it all together the night before and then just throw it in the oven the morning after (perfect after having a bit too much champagne the night before). I made it for church this morning and it was a hit.
1 Package (10 oz) frozen chopped spinach, thawed
4 large croissants
1 1/2 cups low-fat 1% (or other type) milk
1/4 teaspoon nutmeg (optional)
1/4 teaspoon pepper
6 oz grated Monterey Jack or Cheddar cheese
Four strips of bacon, chopped
Place thawed spinach in a large wad of a paper towels and squeeze out as much water as you can. Grease a 9 x 13 inch baking dish. Cut croissants in half and overlap them slightly in two rows in the dish. Beat eggs in a medium bowl. Stir in milk, spinach, nutmeg, pepper and chopped bacon. Pour over croissants and sprinkle with cheese. Cover and refrigerate for 8 hours, up to 24 hours. Preheat oven to 350 degrees. Uncover casserole and bake and bubbly and light brown around edges, 30 to 35 minutes.
Today I had a fun day doing a photo shoot at Chandler Municipal Airport. I’m practicing depth of field with various aperture settings. But one of my favorite things about this airport is the Hangar Cafe. I love this little place! It is set right next to the runway so you can watch all the planes take off as you eat. My dad was in the Airforce and so I was like a little kid watching all the planes. They are a breakfast and lunch cafe that serves great food. I had the Airport Burrito – a breakfast burrito loaded with hash browns and sausage smothered with white gravy. Wow – I was stuffed.
Ncounter was open by TC Eggington’s Tom Roker and his wife Kathy. TC Eggington’s has already won many awards in the past 20 years and this newest establishment will be no different. It is located right in the heart of Tempe on Mill Ave right next to a light rail stop. A great hang out for students, Ncounter uses fresh foods and is open for both breakfast and lunch. I enjoyed my plain n’ simple breakfast along with a great cup of coffee. Ncounter has a great atmosphere and feel to it and I like that it is located right in the middle of Sun Devil country.
Today we enjoyed a quiet Tuesday morning breakfast at The Egg and I Cafe off of Queen Creek Rd in Chandler. This breakfast eatery is located in an upscale plaza that includes restaurants like The Living Room and Sauce. It’s a nice establishment that serves both breakfast and lunch. I was in the mood for chorizo and got the South of the Border omelette. I had to take it home as they serve up pretty large portions in addition to fresh ingredients.
I can’t tell you how excited I was to finally bring Christin here. After a day of bike riding and looking at art, we decided to head over to Matt’s Big Breakfast. This place is one of my all time favorites! They use very simple ingredients with fresh items from the local area. They use cage-free eggs that come from humanely raise chickens, grain-fed natural Iowa pork, Angus beef and local organic produce. They were featured on Diner, Drive-In’s and Dives on the Food Network channel a couple years back. The wait is a little long because of how small it is, but it is worth it.