Crispy Broccoli Egg Toasts

If you’ve never thought of broccoli as breakfast appropriate, I’m here to change your mind. I’ve never claimed to be healthy recipe creator, but a recent, ongoing acid reflux flare-up (my first ever) made me take a hard look at my eating habits, and has also given me the creativity to create delicious meals using…

Sausage, Pepper and Spinach Whole 30 Egg Cups

Here’s another Whole 30 egg cups variation I made for a function with friends who are eating clean! We each made a dish for a potluck brunch and even us non-Whole 30 eaters left feeling full and satisfied. Unlike the other Whole 30 egg cups I made earlier this month, this version whisks the eggs…

Breakfast Potato Skins

Love this sports bar appetizer and want an excuse to eat them before noon? #PutAnEggOnIt! I did, and I highly recommend it. Full disclosure: this breakfast takes a long time to make right, so I strongly suggest saving it for a slow, luxurious weekend morning. I made it on Thanksgiving to tide us over until…

Spinach & Bean Egg Toasts with Red Pepper Flakes

This was a spontaneous idea inspired by a can of beans that has lived in my pantry forever – how’s that for food blog glamour? I didn’t know what to expect with this one, but I had a feeling throwing red pepper flakes on it would make it taste good, no matter what. It turns…

Spiralized Butternut Squash Egg Nests

I’ve wanted to make a nest breakfast for a long time, but I don’t own a spiralizer, and they (possibly irrationally) scare me. So I asked my boyfriend to grab me whatever pre-spiralized item our grocery store happened to be selling one day, which varies from zucchini, to sweet potato, to other squashes. Butternut squash-oodles…

Shakshuka

My version starts with everything I could find in the refrigerator on a hungry weekend morning: a combination of pasta sauces, hot sauce, sausage, olives, parmesan, and tomatoes. But you can substitute a lot of other ingredients, too. Shakshuka, a traditionally Israeli dish, is a brunch meant for sharing on a cozy Sunday. If you…

Pink Deviled Eggs at Seasons 52 Support National Breast Cancer Foundation

One in eight women in the United States will be diagnosed with breast cancer in her lifetime. That’s a daunting number. How can we contribute to research and help change that rate in the future? It’s Breast Cancer Awareness Month, and food businesses have come up with creative ways to help customers contribute to the…

Savory Sausage Baked Eggs Pastry

Puff pastry eggsperiment round two, this time with meat! Things went so well the first time I tried this with just veggies, so I finally got around to making them again – but with slices of asiago spinach sausage. This is a recipe you can definitely fit in before work, as long as you remember…

Eggs on Eggplant Slices

This was EGGScellent. Sorry, had to. But really, after a bit of prep work (see: pre-salting eggplant the night before), the cooking part of this recipe is too easy. And the result is a delicious, super healthy meal. Why pre-salt the eggplant? By using salt to expel moisture from the eggplant before cooking, you prevent…

Smoked Salmon Avocado Toast with Soft Boiled Eggs

I had extra smoked salmon from a previous recipe, so I created this quick, dressed up avocado toast to use it! If you make a similar avo toast, tag me, and you might be featured in the Yolk Lover’s Guide! Ingredients: 2 pieces of bread 1 avocado About 2 slices of smoked salmon (I used…

Savory Tomato Waffle “Hash” with Eggs

I’ve made a lot of breakfasts with savory waffles, so this time I tried something new: using chopped-up plant-based tomato waffles like hashbrowns and frying an egg in them. Specifically, I used swapples, made by a local DC startup that makes amazing healthy frozen waffles, but you could try this with other thick, Belgian-style waffles,…