An easy and versatile blueberry cake you’ll want to make over and over again! I’ve made this cake so often recently, my friends and family must be sick of it. It can as easily be served in the morning with … Continue reading
Besides eating more veggies this summer, we also want to eat better breakfasts–more protein, more veggies, fewer carbs. The problem is this: our mornings start really early, and my brain isn’t functioning at full capacity. Breakfast needs to be easy and require little in the way of brain power.
Pinterest to the rescue! These eggs cups are pretty to make, keep well, and are a cinch to warm up in the morning. Each contains one egg and a bit of sausage, onion, and green pepper, with some garlic for added flavor. Make ahead on the weekend for easy grab and go weekday morning nutrition!
And they’re so easy. Have I mentioned that? Sautee up the sausage and veggies…
Dish it into a muffin tin, and pour on whisked eggs….
Grate some cheese on top (obviously)…
How do you cram more nutrients into your busy mornings? Share in the comments!
Making a blueberry compote takes pancakes from here to here, if you know what I mean. Syrup is great. Peanut butter is fine. Powdered sugar is delicious. But none of it will compare to this simple compote.
Serves 2. Multiply as needed.
- 1 cup frozen blueberries
- 1 Tbs. sugar or honey
- 1 tsp. lemon juice
1. Add all ingredients to a small saucepan over medium high heat.
2. Stirring regularly, cook until desired consistency is reached, approximately 10 minutes. Serve warm on top of whatever your heart desires.
This recipe makes a great addition to ice cream, waffles, shortcake, french toast, cheesecake, and crepes.