Second Breakfast

I remember sitting in the midwife’s office, six weeks or so after having my first child, and incredulously stating that I felt hungrier than I did while I was pregnant. The midwife’s answer was straightforward: “You should be. And you should be eating more than when you were pregnant.”

There’s something about the enormity of creating an entire tiny human that seems like it should be a bigger energy draw than feeding that tiny human, but it turns out not to work that way. Breastfeeding can give you a deficit of up to 1,000 calories a day to work with, according to some sources I’ve read, and experientially, that hunger is REAL. It is also sudden. This leads me to my hobbit-like “second breakfast” from this morning.

I came home from a trip to the library with Littlest Chef and found that I was starving, despite it only being 10:30 in the morning. I’m still in a winter funk of wanting junk, processed food all the time, so I talked myself out of some patently unhealthy options and split the difference. Eggs. I was going to make myself some eggs, and I could use the deli meat we had in the fridge to satisfy the part of me that wanted junk food.

Now, these aren’t just any eggs. These are homestead eggs from Chelsa. Not only do I know that these chickens are leading a very comfortable life, but they also make the most delicious eggs, because their diet is so good. The yolks are richer and the eggs are bigger than anything you’ll find in the store.

I cooked two eggs up in a small frying pan with some olive oil – over easy, because I wanted super runny yolks. I then put these eggs on toast with ham and cheese, topped the whole thing off with a generous grind of himalayan salt and multicolored pepper, and put pickled mushrooms from Picklelicious on the side.

I realized afterward that I had microgreens in my fridge that I could have used, but again, I’m out of practice. It was still delicious.

Easter Leftovers I – Breakfast Muffins

I had a very large quantity of ham left over from Easter, by design. As I mentioned in my last post, I’ve been cooking for a few additional people outside of my family, and due to the logistics of handing off the food, I’ve been utilizing a lot of my freezer-friendly recipes. This is one of them.

These  “Breakfast Muffins” are basically mini crustless quiches. Here’s what you do:

Spray a muffin tin with cooking spray. Then place any of the chunky fillings you intend to use – in this case, ham, but it could be sausage, mushrooms, potatoes, onions – in each of the cups.

In a mixing bowl, beat some eggs. I used 10 eggs, which actually turned out to be a little too much. For a standard-sized tray of muffin tins, 8 is probably the sweet spot. Add some milk – non-dairy works fine if you’re avoiding dairy – and any spices you wish to add. Then, whisk in any cheese you plan to add, as well as any greens you wish to include. In this case, I used kale that I froze back in July.

Pour the egg mixture into the muffin tins and bake at 375 or so for … longer than you’d expect. I checked these three times before they were really done. Depending on how evenly your oven heats and whether or not your add-ins were frozen, the range could be from 20 to 40 minutes. Eyeball it. Check with a knife – if it comes out clean, you’re good. You’ve got this.

Once they cool, these muffins can be eaten right away, but I like to wrap them up and freeze them. They’re super convenient for mornings where you’re in a rush but need a hearty breakfast.

I somehow managed to fail to get a picture of the finished product, sorry! Next time.

Surprise Bonus Eggs

For anyone who follows my twitter (@omgcsa), this post is not a surprise and is largely repeating myself.

This week, we got a 4-pack of colorful eggs along with our microgreens!

I immediately wanted to implement them for breakfast on Tuesday, so I planned to make a fritatta. Fritattas are super versatile and easy. I’ve always loved omelettes, but I’m hopeless at flipping them without making a mess. Fritattas are the answer.

To build any fritatta, scramble your desired number of eggs with some milk (non-dairy milk works fine, too, if you have some degree of lactose intolerance, like myself). Whisk in spices and herbs of your choice. Cheese as well, if you’re so inclined. If you’re using large greens, onions, etc, saute them in the pan first. With the microgreens, I added them directly to the egg mixture – I didn’t want them to overcook. Dump everything in a frying pan and cook, without touching anything, until the eggs are mostly solid with some puddles on top. Transfer the pan to the broiler and cook until lightly brown on top.

Fritattas hold up well as leftovers, so often, during regular CSA season, I  often make them on Tuesday nights for the next couple of days’ breakfasts. When we have a large influx of greens, it’s a good way to get a head start on using them.

My plan for this fritatta was to use the remaining beet microgreens and the new Genovese basil microgreens, along with some soy cheese, garlic, and black pepper. I did end up doing this with three out of the four eggs…


…after my preschool-age son demanded, at eight o’clock at night, that I scramble  the blue egg for him. He ate it all, so I’m glad that I agreed to this out-of-the-ordinary snack.



Sausage Crustless Mini-quiches

Of course, when any of us hears “CSA,” the vegetables are the first thing that come to mind. I can’t speak for every CSA out there, but in the case of mine, there are also shares available in fruit, poultry, eggs, and individual orders of meats and one-off crops, like blueberries. I’m ambitious (and have ample freezer space), so I get a dozen eggs, a package of apple chicken sausage, 2 lb of ground turkey, and a whole broiler chicken on alternate weeks. Today’s breakfast (made last night) showcases this side of my share. I made muffin-tin chicken sausage crustless mini-quiches. That’s a mouthful.

First, the prep. I cut up some red onion and red potato into small pieces. What’s pictured ended up being way too much – the remainder of the onion went into last night’s salad, and the potatoes went into the freezer to be hash browns on some winter morning. I also chopped up the greens from the radishes we got this week, and a few cloves of German White garlic, still hanging around from the garlic festival.

I squeezed the sausage out of its casings into a hot pan with a turn of olive oil. As it browned, I crumbled up the pieces.

When the sausage was mostly done, but not quite, I added the onions and potatoes. I let that cook for a couple of minutes, then added the garlic. Again, a pause for a couple of minutes, and then the greens, which I allowed to wilt and then I turned off the heat. Along the way, I chose to add some smoked paprika, but you could really season it any way you prefer.


This mixture got equally divided among 12 muffin tins.

I scrambled some eggs with some milk and parmesan cheese. I estimated six eggs (what I usually use for a fritatta), but ended up needing to add a seventh. I poured the scrambled egg mixture into each of the cups, filling  each most of the way. Next time, I plan to scramble the eggs in my big glass measuring cup – pouring out of the bowl into the small targets was tougher than I expected.

I baked them at 375 for somewhere around half an hour. The trick is to keep an eye on them and test them when they start to brown on top. If you can stick a knife into the center of the center-most quiche and it comes out clean, then they’re done.

These were a delicious and filling breakfast this morning, along with some applesauce and toast. Even my toddler cleared his plate!