What I Ate Wednesday: Breakfast recipe roundup

This week I’m linking up to What I Ate Wednesday to share some recipes for some of the things I’ve been eating in the last week.

I’ve been doing a lot of breakfast for dinner options — partially because it’s cold and breakfast food is typically comfort food, but also because I’m cheap, and typically always have bread and eggs on hand.

After the sugar (and booze) rush of the holidays, I decided that I should juice once a day again … that is until I realized that I lost the scrubber brush that came with my juicer, and not just any scrubber will do. I’m not in a huge rush to replace a stupid scrub brush, so juicing is on the back burner again. In addition, juicing is hella expensive, and I’m working to reduce my budget and get my finances back on track again, thanks to my Glorious Goal for January.

However, I made one delicious green juice, and used the pulp to make some Strange but Good muffins.

In the green juice was a generous handful of fresh parsley, 2-3 cups of mixed winter greens (kale, chard, etc.), 1/4 cup of fresh blueberries, half a lemon, an apple, and half a cucumber. The flavor of the blueberries and lemon really stood out, which made me think that the leavings from making the juice would be best put to use in some baked goods rather than in the compost bin.

Muffins were the ideal solution for the pulp: they’re small and portable, and perhaps most importantly, it’s hard to mess up a batch of muffins. I searched for a zucchini muffin recipe, since the pulp was essentially the same consistency as shredded zucchini, and found this recipe for zucchini chocolate chip muffins from Chocolate Covered Katie. As usual, I didn’t follow the recipe at all. Instead of coconut oil I used butter, I used about a cup of flour mixed with some ground flax and protein powder, I food processed a raw apple instead of using applesauce, I omitted the chocolate chips, and I added an egg in there just for fun. Surprisingly, the muffins not only looked edible, they turned out quite tasty. I was a bit worried that the greens and addition of parsley would make the muffins taste funny. This just goes to show you that lemon can basically mask any flavor (except maybe garlic).

At the culmination of the week in which I refused to purchase groceries, I made baked apple french toast. I combed the fridge, freezer, and pantry for something to make besides the turkey soup that I’ve been eating since Thanksgiving. I had bread, eggs, and apples. Instead of making French toast with apples on the side, I integrated apple into the toast. And I made the whole process of making French toast easier by eliminating the pesky flipping and checking for doneness.

Those of you who follow me on Instagram have probably noticed that I’ve been dabbling in runny(ish) egg yolks lately. Never in my life have I been a fan of runny eggs. In fact, there were years I refused to eat eggs in any form. They’re jiggly, slimy, and smell funny, so I didn’t get the appeal. However, I recently discovered that I do like eggs, in all forms, but that I’m just an egg snob. Eggs need to have a rich orange — not yellow — center for me to want to try the yolks runny, and even then, I need to taste a hard-cooked yolk before I decide to eat one runny.

That side note about eggs brings me to a glorious egg sandwich I made from this egg bake:

Yes. That is a runny yolk. And it was glorious.

The egg I used to make this sandwich were Schulz eggs from Minnesota … and I am now slightly horrified because when I googled the name of the eggs to link it up I was led to a bunch of articles about salmonella outbreaks being linked to these eggs … umm … so maybe I won’t be asking Mark to import these eggs when he comes to visit.

Salmonella or not, those eggs were amazing.

Finally, I broke down last night and bought some groceries. I was out of eggs, bread, and flax milk, so I kind of had to get some food. Since moving, I’ve been doing a bunch of stir fries, and what’s the breakfast equivalent of a stir fry? A hash. So I bought stuff to make a veggie hash: tofu, sweet potatoes, eggplant, mushrooms, greens, and mushrooms. I included a generous portion of home-grown garlic my mom gave me for Christmas, and some paprika and turmeric for color. There really is no recipe for this, other than cook the garlic first, and make sure the tofu is extra firm and drained well, or else you’ll end up with a sloppy mess (like I did this time I made this).

Do you do breakfast for dinner?