Wow I can’t believe it is 2020! I haven’t written in so long because Zemirah and I had the flu over the holidays, and I am just now feeling better after a month of the yuckies. Technical term. Anyways, I certainly hope everyone’s new year is off to a great start! Now that I’m finally feeling better, I am turning my attention to the baby’s room because she will be here in about 2.5 months! *insert shocked face* I hope to give you all a few more new recipes before I take an extended break, but as always, follow along on social media (clickable links on the sidebar or at the bottom of this page) to keep up with the fun/craziness!
Okay, so back to the new year. More often than not, the new year comes with resolutions to declutter, eat healthier, get into the gym more, and all that good stuff. (My resolution/word for this year is to “release” AKA stop being a control freak. Oops.) I want to help people with their eating habits because I truly believe what we put in our bodies is the most important thing for our physical, mental, and emotional health. Breakfast is “the most important meal of the day” yet so often rushed and overlooked. These Hash Brown Cups are the perfect breakfast recipe to make ahead of time, pack up to take to work, or even eat on the road, and you can top them with avocados or veggies for extra nutrients. I think these little breakfast cups (and, of course, coffee!) will get your mornings off to a happy, healthy start!
Hash Brown Cups
- 1/2 lb of frozen, shredded hash browns
- 3 tbsp of your favorite cooking oil (such as avocado oil)
- Desired seasonings (I used salt, pepper, and spicy garlic salt)
- 10 eggs
- Desired toppings (greens, avocado slices, tomato slices, cheese, etc.)
- Line or grease 10 muffin tins.
- Pre-heat oven to 350 F
- Heat oil in a medium skillet over medium-high heat.
- Cook hash browns until brown and slightly crispy.
- Season as desired.
- Press the hash browns down into muffin tins.
- Crack eggs on top of the hash browns and season as desired.
- Bake for 20-25 minutes until whites are set, and the yolk is the way you like it.
- Once cooled, store covered in the fridge, top with desired toppings, and heat to enjoy for an easy, filling breakfast!
For more breakfast recipes you can prep ahead of time, check out my Peanut Butter and Chocolate Overnight Oats, Breakfast Bites, Chocolate Covered Strawberry Chia Pudding, and Fruit and Nut Granola. Let me know what your goals are for 2020 (and if it’s just to make it or stop being a control freak like me, that is a-okay!), and what kinds of foods you want to eat more of this year! Soak up this fresh start, set realistic goals, eat your breakfast…and enjoy your pinch of crazy!
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Ding! The toaster sends two pieces of toast bouncing up, ready to be slathered with butter and jelly – a welcome sound to your grumbling tummy. Mornings are usually fairly frantic for people (myself included); trying to get yourself plus a child or two (or three or four) ready to get out the door on time for school/work/morning activities, and breakfast is usually a sad afterthought. It may be quick and easy to grab a yogurt or some toast, but your hunger will return with a vengeance for a nice mid-morning slump, and leave you scourging the office for snacks. I have a great solution for both the harried mornings and the pre-lunch slump: Breakfast Bites!
With just a little before hand prep, you can have a quick, healthy breakfast on hand to grab and go out the door. This is such a versatile recipe – you can use your favorite breakfast meat(s) and vegetables, cheese or no cheese – whatever you have on hand. They reheat great, and are delicious served with Spicy Garlic Salsa or hot sauce. I sent two (with salsa) plus some fruit for my husband’s breakfast, and Zemirah and I each ate one with a small glass of Berries and Greens Smoothie, and we were full until lunch! Do yourself (and your office’s snack supply) a favor, and make a batch or two of these Breakfast Bites!
- 1 cup of chopped breakfast meat (I used sausage)
- 1 tbsp of olive oil
- 1.5 cups of desired vegetables (I used spinach and onions)
- 9 eggs, beaten well
- 1/3 cup of cheese, chopped or shredded
- 1/2 tsp of salt
- 1/2 tsp of pepper
- Preheat oven to 350 F.
- In a large skillet, cook your breakfast meat over medium heat.
- Remove cooked meat and set aside.
- In the same pan, add olive oil and vegetables.
- Lightly sautee vegetables – for about 3-5 minutes.
- Remove vegetables from pan and set aside.
- Grease a 12 count muffin tin with coconut oil.
- In a large bowl, beat your eggs until whites and yolks are combined.
- Add salt, pepper, cooked meat and veggies, and cheese to scrambled eggs.
- Pour egg mixture into muffin tins, filling each cup about 3/4 full.
- Bake for 15-18 minutes, until risen with the edges slightly browned.
- Store leftovers covered in the fridge for up to a week.
For more breakfast prep ideas, check out my Turkey Sausage Breakfast Bake, Fruit and Nut Granola, Peanut Butter and Chocolate Overnight Oats, and Chocolate Covered Strawberry Chia Pudding. Get your mornings off to a good start, ditch that mid-morning slump…and enjoy your pinch of crazy!
This post contains affiliate links. If you purchase using these links, it is of no extra cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!
Just in time for Easter: deviled eggs. But with a twist! Made even more “devilish” (why are they actually called “deviled”???) with pickled jalapenos and cayenne pepper. Use some of my homemade aioli or store bought avocado oil mayonnaise for healthier mayo options. The ingredients in those dips are simply vinegar (or lemon juice), egg, and a healthy oil – nothing to be afraid of! The only thing you should be afraid of is how devilish these are *insert evil laugh*!!! No, but really, these are pretty spicy and my two-year-old couldn’t handle them, so scale back if you wish, but they are the perfect spicy appetizer to bring to the Easter potluck!
Spicy Deviled Eggs
Makes 12 deviled egg halves.
- 6 Perfect Boiled Eggs, peeled
- 3 tsp mayo (healthy options linked above)
- 2 tsp yellow mustard
- 1/4-1/2 tsp salt (I made them with about a 1/2 tsp and found them too salty, but my husband didn’t think so; adjust to your taste)
- 1/2 tsp black pepper
- 1/4 tsp paprika
- 1/4-1/2 tsp cayenne pepper (to taste)
- 8-10 pickled jalapeno slices, diced
- Optional toppings:
- sliced fresh jalapeno
- sliced pickled jalapeno
- a sprinkling of paprika
- chopped cilantro
- With a sharp knife, cut boiled eggs in half length-wise
- Scoop out yolks and place in a small mixing bowl
- Add remaining ingredients (besides toppings) to the bowl
- Mix/mash until combined
- Evenly scoop filling back into egg whites
- Refrigerate for a few hours or overnight until ready to serve
- Top with desired toppings just before serving
- Keep leftover eggs covered in the fridge for 3-5 days
For other Easter/spring time meal ideas, check out my Mustard Potato Salad, Crispy Brussels Sprouts, and Roasted Potatoes for sides dishes, and my Ghee, Garlic, and Herb Turkey with Gravy or Celebration Steaks with Pan Sauce for main dishes. For spring-y desserts, check out my No Bake Cheesecake with Chocolate Crust or No Bake Chocolate Date Cake. I know you’ll find something you and your family will love! Bring these Spicy Deviled Eggs to the Easter potluck, spice it up…and enjoy your pinch of crazy!
This post contains affiliate links. If you purchase using the link, it is of no extra cost to you – just a small commission for me. Thank you for supporting A Pinch of Crazy!
Breakfast is important, but hard to make time for, so every Sunday night I do breakfast “prep”, which usually includes boiled eggs, overnight oats, and some form of breakfast casserole. It helps us get our days off on the right start nutritionally, without making us run late! I’ll admit it – I used to hate hard boiled eggs. The chalky texture, the gray ring around the yolk, the smell… yuck! Turns out, that was the wrong way to boil eggs! Well, unless you are trying to boil them to death… then that would be the correct method. So here it is, just in time for Easter, the perfect (in my opinion) way to boil eggs!
Perfect Boiled Eggs
Use as many eggs as desired. I usually do 6-8 for weekly meal prep.
- Eggs – as many as you need
- Water – enough to cover all your eggs
- A bowl of iced water
- In a large pot, bring water to a gentle boil
- Just as it starts bubbling, gently add your eggs
- Cover and let the eggs boil for 8 minutes
- After 8 minutes, immediately submerge your eggs in the iced water to prevent them cooking further
- Store eggs in fridge until ready to use
There you have it; a simple way to make tasty eggs with jammy yolks, not that chalky gray stuff. These are easy to peel, too! Eat them with a sprinkling of salt and pepper – perfect for breakfast meal prep or a quick snack on-the-go. For more breakfast prep ideas, check out my Peanut Butter and Chocolate Overnight Oats, Turkey Sausage Breakfast Bake, or Fruit and Nut Granola. You can eat your most important meal of the day and still get out the door on time! Drink some coffee, get a nutritious breakfast, slay that morning carpool or meeting…and enjoy your pinch of crazy!
This post contains affiliate links and a promo code. If you purchase using the links, it is of no extra cost to you, just a small pantry fund for me!
The Early Bird gets the Quiet Time
I’ve talked in my other breakfast posts about the morning rush. I feel like I just don’t have time to cook an actual breakfast before my husband leaves for work (around 6 AM), and Zemirah and I head out for morning errands and activities. I try and wake up 30 minutes before Zemirah for just a little quiet mommy time, because once she’s up, we hit the ground running! Because of that, meal prep for breakfasts has become necessary around here; it saves time (and money!), and our days start off on the right track!
This breakfast hash comes together in one skillet with salty bacon, tender potatoes, and crispy kale; all ready in about 30 minutes! It reheats wonderfully, and you can simply top with eggs of your choice the morning of! Or eat it by itself, topped with hot sauce, for a spicy, egg-less breakfast. I made this hash for dinner one night, then the next morning, I quickly scrambled some eggs to go with the leftovers.
If you have the time, it would also be amazing with some gluten free biscuits or toast. This gluten free flour is currently 20% off! I’m sure your family would love some tasty biscuits or even some gluten free treats like my Banana Bread with Granola Crumble; I mean, who doesn’t love bread?! 😉
I hope this delicious skillet breakfast hash satisfies all of your family’s breakfast cravings, while saving you time and sanity!
Whole30 Breakfast Hash
- 6 pieces of bacon, cut into strips (my favorite Whole30 bacon)
- 5 small potatoes (I did a mix of sweet potatoes and russet potatoes; either works, or you can do a mix, too!), cut into one-inch pieces
- Half of a yellow onion, diced
- 3 cloves of garlic, minced
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp paprkia
- 1/2 tsp cumin
- 2 cups roughly chopped kale, stems removed
- Eggs cooked to your liking
- Heat a large oven proof skillet over medium heat
- Cook bacon until nearly done
- While bacon is cooking, heat oven to 425 F
- When bacon is finished, drain off some of the grease
- Add potatoes, onion, garlic, and seasonings to skillet
- Stir to combine
- Place skillet in pre-heated oven for 20 minutes, the potatoes should be tender
- Add chopped kale to skillet, stirring to combine
- Cook for an additional 5 minutes until kale is softened (but it gets a little crispy, too!)
- Top with eggs of your choice (I prefer fried medium or poached)
- Store leftovers covered in the refrigerator for up to 5 days
If you need some more breakfast meal prep ideas, be sure to check out my Peanut Butter and Chocolate Overnight Oats and my Turkey Sausage Breakfast Bake. Anything to save time yet be healthy in the morning is so helpful; I’d love to hear what you do to get your morning off to a healthy start! If you make this breakfast hash, let me know by tagging me on Instagram (mrsmollymills). Have a calm, healthy morning…and enjoy your pinch of crazy!
The Most Important Meal of the Day
Mornings around here are always “A Pinch of Crazy”. My husband and I wake up around 5:30, and I try and sneak in some Bible reading time and possibly some stretchy yoga before Zemirah wakes up. When she wakes up around 6 (6:30 if I’m lucky, 7 if I’ve won the lottery), she hits the ground running; full of energy and immediately squealing “eeeat eeeat” over and over again, as I’m shuffling around in my slippers, gulping down my coffee, and trying to get us a healthy breakfast pulled together.
Breakfast meal prep helps us make wise choices even on the early, busy mornings. A lot of times I prep mason jars full of Peanut Butter and Chocolate Overnight Oats for David to grab and go…and to eliminate cooking from my morning, as I probably should not be trusted with flames before I finish my coffee. However, if we are craving something more hearty, I like to make a big breakfast bake to last all week. It keeps well in the fridge and reheats in the microwave! You can change it up by topping it with avocado, salsa, or hot sauce.
This can be made with a variety of vegetables, but I always like to include potatoes to help fill us up, and some form of greens. It’s always good to start your day with veggies! If made in an ovenproof skillet, it is a one pan meal, which is definitely a bonus! However, I have also cooked the filling separately, then transferred it all to a 9×9 baking pan. Either way, this healthy, hearty, on-the-go breakfast is fast, easy, and has minimal clean up!
Turkey Sausage Breakfast Bake
- Half a pound of turkey breakfast sausage (I like Jennie-O because there is not much sugar in it)
- Half an onion, diced
- Two cloves of garlic, minced
- Three medium/large red potatoes
- One cup (packed down) of chopped spinach
- 6 eggs
- 1/4 cup full fat coconut milk
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 1 tsp dried rosemary
- 1/2 tsp rubbed sage
- Preheat oven to 375 F
- Grease pan heavily with cooking spray/butter/coconut oil (we all know what a pain baked eggs are to clean)
- Cook turkey sausage, crumbling as you cook
- When almost cooked through, add potatoes, onion, and garlic
- Season with salt, pepper, and dried herbs
- Cover and cook on medium-low until potatoes are soft and onions are tender, stirring occasionally
- In a separate bowl, combine eggs and coconut milk, whisk until well combined
- Whisk in remaining salt and pepper and chopped spinach
- Pour over cooked sausage/potato mixture
- Bake at 375 for 15-20 minutes until the eggs are set
I hope this helps make your mornings run smoother and gets everyone off to a healthy start. Drink that second cup of coffee…and enjoy your pinch of crazy!