Recipe ideas for breakfast.
I have posted Instagram stories of my soft boiled eggs approximately 18,000 times, so I decided, why not actually write it down and put it in a blog post? It’s so simple, it almost doesn’t even need a post — and that’s why I made it into a reel earlier today too! But without further ado: The perfect soft-boiled egg.
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Oh man, I am such a fan of chia pudding! It’s such an easy make-ahead breakfast, and, most importantly, it keeps me full all morning. I already shared a recipe for traditional chia pudding, but now I wanted to share all of the different chia pudding flavors I make.
Chocolate Chia Pudding
If you’re someone who likes sweet breakfasts, this is a great option for you. And, believe it or not, because the chocolate flavor comes from cocoa powder, it’s actually not even “bad for you”, so you don’t need to have any guilt about eating it for breakfast. That being said, this makes a great dessert as well!
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Oh, Canada!
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Christmas is a time for joy, for presents, for family, and of course, for EATING. I have to admit, out of all of the ways to celebrate the season, eating good food was at the top of my list. I was lucky enough to host my inlaws this Christmas, and I couldn’t resist planning a set of delicious meals for them while they were here. I’m sharing everything I cooked for Christmas in this blog post.
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It’s Sunday, and for me, that means getting prepared for the work week ahead, and one of the major ways I do that is by meal planning.
To prep for my week ahead, on Sundays, I like to visit my Pinterest board, instagram, and other bookmarked websites, and pick out which meals I want to cook for the week. I usually cook one or two new meals each week, and then mix it in with tried-and-true meals, such as repeat meals from my blog, or recipes I know that I love. I type up an email with the meals planned for each day of the week, adding a link to the recipe. Then I go into my shopping list app (I use AnyList, which I love), and add all the ingredients I need for each of the recipes. Then, grocery shopping is quick and easy.
Taking this extra step of planning my meals means that I don’t ever have to make last-minute runs to the grocery store after work, and it also means I waste less food, because I have a plan for everything that I buy.
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This is one of my favorite recent recipes I’ve found lately. I’ve already mentioned in a previous post that I love following Australian food photographer/blogger/chef Cook Republic. She mentioned recently that her most popular recipe on her blog is this recipe for blackberry overnight oats. So since I love all of her other recipes that I’ve tried, I figured I should give this one a try.
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Fall is here! The temperature has finally dropped for the first real time in Texas and I’m so incredibly excited. Now that it’s less than 95 degrees, it’s officially ok to say that it’s fall. And if it’s fall, then it’s time for pumpkin stuff!
I made these pumpkin pancakes on a whim this past weekend. I had leftover pumpkin in the fridge (leftover from making these pumpkin cookies), and thought I’d whip up some festive pancakes.
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As I’m writing this post, I just finished a very different post about a very different breakfast. In my post about banana nut bread pudding, I talk about how it’s very unlike me to make a dish that takes such preparation and has a long baking time; the default option for me for breakfast is something quick! Yep, these breakfast quesadillas are a much more traditional “Emily” breakfast.
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Have I ever mentioned that I am a huuuuuge breakfast fan? (I mean huge!) I absolutely am — but — believe it or not, decadent, bread-y breakfasts aren’t usually my go-to. Much to Mitcher’s dismay, I don’t regularly make french toast, pancakes, crepes, or waffles — I tend to lean more toward savory dishes. So the fact that I decided to make a bread pudding is certainly a bit out of the ordinary.
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I am a member of a book club, and we often meet on Sunday around brunch time. I’m always looking for a dish to bring with me, but finding portable brunch food is often difficult! Pancakes require so much work; scrambled eggs cool down too quickly; bacon will get limp after sitting around for a while… Luckily for me, egg souffle is an exception to that rule.
This egg souffle hits all of the check-boxes that make it a good option to bring to a brunch potluck event:
On top of being a good solution for potluck breakfasts, it’s also just really yummy.
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Oyster & Onion 