Category Archives: breakfast

Pumpkin Bread

Naturally, this Smitten Kitchen recipe is a winner, and is officially my new go-to pumpkin bread recipe. John isn’t all that into pumpkin stuff and still ate the majority of this loaf. I forgot to take a picture, but note this makes an oversized loaf – a silicone loaf pan came in handy here.

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Filed under breakfast, desserts, Uncategorized, vegetarian

Quiche with Spinach, Bacon and Leeks

I can make quiche! I decided to try my hands at one to bring over to some friends hosting a garage sale. It turned out quite well. I’m pretty terrible at pie crusts, and even pressed into this pan sloppily, this one worked ok.

My original plan was to do a classic quiche lorraine, using this recipe, but the ham I defrosted seemed on the cusp of bad, so instead I adapted this and filled it with leeks, spinach, and bacon. Pro tip: MAKE SURE all that grit is out of your leeks, as I had a couple of eerily crunchy bites.

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More (Make Ahead) Green Smoothies

Smoothies have become a big part of my breakfast routine again now that I prep a week’s worth ahead of time in the fridge (I use a 1 quart Chinese food plastic container and just throw the contents of the whole thing into the blender with some ice). When I’m starting the day with 2-3 fruit/vegetable servings under my belt, I feel a bit more like a healthy-ish human, even if that’s debatable.

Here are two I’ve been making recently – one is brand new, the other is sort of a best-of-both-worlds recipe from previous smoothies I’ve made. These are especially good for me on weekends when I’m running out the door straight to the gym or yoga.

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Recipe Variation: Avocado Toast with Radish

Shaking up the typical avocado toast a bit.

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Avocado Toast with Fried Egg and Marcona Almonds

One more great way to make avocado toast.

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Mandy’s Egg Bake

This is a real MVP recipe from my sister. I’m pretty picky about egg casseroles and yet really love this one.

She’s made it for us a few times, and this is the first time we tried our own hands at it – John made it for Mother’s Day breakfast. It’s very forgiving. They tell you to assemble it the night before and bake it the next day. We baked it up to the step before putting the tomatoes on top, transported it, reheated it about 20 minutes and then proceeded from the tomato step on. Worked just as well.

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Avocado Toast for a Crowd

We helped put together a Mother’s Day brunch for John’s mother and our sister-in-law this weekend. It turned out so well – our favorite egg bake (recipe to follow), fruit, pastries, bacon, sausages, coffee, mimosas and bellini. Sort of by necessity, I figured out a way to easily make bacon avocado toast for a crowd, and I will definitely make it this way for entertaining in the future.

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