Eggs have to be done just right for Leo to eat them. He’s perfectly happy with scrambled eggs or egg ribbons, where the yolk is incorporated in with the whites. Forget about a dry, crumbly hard-boiled egg yolk. I was surprised when he asked for, and then devoured sunny side up eggs, but I’m happy to oblige.
During the school year I have zero time to make breakfast, but making sure kids have a good, protein-filled breakfast can make a big difference in their school day.
These egg cups are easy to make ahead of time and reheat in the morning, and because they’re made in individual portions, they can be customized for individual tastes. At their base, they’re nothing more than eggs, milk, and cheese. Add leftover veggies, caramelized onions, jalapeños, or whatever you like for the grown-ups.
After years of using the pancake recipe from the red plaid Better Homes & Gardens cookbook I got in college, I decided to look for a recipe that was a little more special. These pancakes are truly fluffy and delicious. The recipe makes a big batch, which is great if you have houseguests, or you can refrigerate leftovers and heat them in the toaster later in the week.
We didn’t host Thanksgiving this year, and we were only traveling locally, so we had time in the morning to try a special dessert. These pumpkin pancakes laced with chocolate were easy and delicious. I admit to using more chocolate chips than the recipe called for.