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Cheese, Sausage and Crescent Pizza for Breakfast!

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Lively Libations and Country Cuisine

The best and prettiest margarita ever

Article by Kathy McDaniel (Margarita) and Terry Davidson (Breakfast Pizza)

Photography by Kathy McDaniel and Karin Davidson

Originally published in Media City Lifestyle

This Pomegranate Margarita is a bit sweet, a little tart and absolutely perfect. This beautifully bright red and festive pomegranate cocktail is easy to make and one of my favorite margaritas hands down! Pomegranate Margarita Recipe Tips This cocktail is amazing just served as is however, it’s even better with salt on the rim. Sugar is also a great option if you like sweeter drinks.
--Adjust the ingredients to your taste. the beauty of making drinks at home is that you can adjust the flavors to your taste. More juice, less tequila, it’s all up to you.
--If this margarita is not sweet enough for you, you can add agave syrup or simple syrup.


 • Pomegranate Juice: I usually buy Pom. Keep it chilled in the fridge.
• Tequila: I usually make cocktails with tequila blanco, also known as silver tequila. I also make mixed drinks with tequila reposado, which is aged in oak barrels for as little as two months and up to a year.
• Triple Sec: Grand Marnier (orange liqueur) can also be used.
• Lime Juice: Fresh lime juice is a must.
• Garnishes: Salt, pomegranate seeds, lime wedges.

How To Make Pomegranate Margaritas
• Salt the Rims: Pour a small amount of pomegranate juice in a small shallow bowl or plate. Spread the salt on a small plate. Moisten the outer edges of the glasses with the pomegranate juice, then coat with the salt.
• Mix: In a small pitcher mix the chilled pomegranate juice, tequila, triple sec and lime juice. Mix to combine.
• Serve: Fill margarita glasses with ice cubes, pour the pomegranate margarita and garnish with lime wedges and pomegranate seeds.

  • 1 1/2 cups chilled pomegranate juice plus extra for the glass rims
  • Margarita Salt or Kosher Salt
  • 1 1/2 cups silver tequila
  • 1 cup triple sec
  • 2/3 cup fresh lime juice
  • Ice Cubes
  • Lime wedges
  • Pomegranate seeds

Easy Yummy Breakfast Pizza - Terry Davidson

“It became a tradition. The staff was hungry so I’d bring my breakfast pizza to the post office and everybody loved it.”  - Terry Davidson


·       8oz pkg crescent rolls

·       1 lb hot or mild sausage

·       1c shredded sharp cheddar cheese

·       5 eggs beaten

·       ¼ c milk

·       ½ tsp salt

·       2 Tbs grated parmesan cheese

·       1/8 tsp pepper

·       1 small onion chopped and sautéed

Cooking Instructions

1-     Cook sausage in a medium skillet until brown. Drain and set aside.

2-     Separate rolls into 8 triangles and place the crescent rolls with points into center of a 12 inch pizza pan. Press edges together to form the crust and seal perforations.

3-      Spoon sausage and onions over the dough.

4-     Sprinkle the cheddar cheese over the sausage.

5-     Mix all the other ingredients except parmesan cheese and pour over the top.

6-     Bake at 375 degrees for 25 minutes.

7-     Sprinkle parmesan cheese on the top and bake 5 more minutes.

“It became a tradition. The staff was hungry so I’d bring my breakfast pizza to the post office and everybody loved it.”  - Terry Davidson

  • So Inviting!
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  • Yum Yum
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  • Margarita Time!