I’m a big fan of muffin tin breakfasts. They are so portable and individually sized, and are perfect for large batches made in advance.
Shredded sweet potatoes and grated parmesan cheese form a hashbrown “nest” surrounding soft baked eggs – giving you two breakfast favourites in one convenient portion.
These cute little Sweet Potato Egg Nests get to join the other muffin tin breakfasts in the recipe index already:
See? That muffin tray is versatile for more than just muffins!
An omelette is the perfect breakfast for dinner food. Just about anything in your pantry or refrigerator will make a beautiful omelette filling – they are that versatile! Omelettes are also quick, filling, and rounded out with a fresh green salad, they make the perfect dinner. Or breakfast. Or brunch.
In this Sundried Tomato and Goat Cheese omelette, I’ve paired bold, flavourful whole sundried tomatoes with crumbles of creamy goat cheese. The eggs are seasoned with finely chopped chives, and the whole omelette is garnished with fresh radish sprouts.
That’s a whole lotta delicousness – makes me want to climb in and wrap the omelette around myself like a giant sleeping bag.
To pair with avocado toast, I like to add a hard boiled egg. Along with the healthy fats in the avocado, eggs provide tons of protein, vitamin D, B vitamins, and minerals such as zinc, iron and copper. Which means that Hard Boiled Eggs with Avocado Toast will keep you full, and doubles as a quick lunch.