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Hey, hey, and welcome to Thursday! Raise your hand if you've had a challenging time finding eggs at your grocery store (raises hand HIGH)! Our local Costco hasn’t had eggs for 3 weeks. That's a long time, guys. I keep checking my local grocery store and their egg case has consistently been wiped out as well. The U.S. has been experiencing enormous egg shortages thanks to major bird flu outbreaks. I'm hoping it doesn't last too much longer (I miss my favorite egg cups and frittata), but in the meantime, I'm trying to be crafty and have found some workarounds that I wanted to share. So if you’re like me and you’ve had to hunt around for eggs at various stores, here are some options… I recently wrote about increasing my fiber intake, so I've also been having more oatmeal and overnight oats for breakfast. Both are so satisfying and filling. Lately, I've been making scrambles using tofu (and lots of yummy roasted veggies) and some liquid egg whites (but you can make a scramble with just the tofu). Just be sure to use firm tofu and drain it well. I've also been leaning more on liquid egg whites and have been making this favorite breakfast sammy and this spinach and mushroom frittata. Bonus, no eggs to crack and a good source of low-fat protein. On the weekends, I'm looking forward to toasted everything bagels with cream cheese, capers, red onions, and smoked salmon. THE BEST. This caprese avocado toast has been my ride-or-die for years now. Cottage cheese packs a nice protein punch that keeps me full until lunchtime. For a heartier weekend breakfast, this biscuits and gravy hits the spot (especially on a cold January morning). Typically I'll use an egg wash on top of the biscuits, but there's really no need. You can just brush them with a little buttermilk.
The filling, fiber-packed breakfast I always come back toOatmeal is arguably the best winter breakfast there is. It's hearty, warm, and can be dressed up sweet or savory, with as few or as many toppings as your heart desires. I prefer making oatmeal in the Instant Pot rather than over the stovetop because cooking steel-cut oats the traditional way can take up to 30 to 40 minutes of cooking time. With the Instant Pot, you simply set it and walk away until the timer rings (no stove babysitting!). And even better, it’s awesome for making a big batch to keep in the fridge and warm up anytime with your favorite fixins’.
Don't ignore getting that breakfast into the schedule, even when it doesn't include eggs. Enjoy! Heidi P.O. Box 91036, Salt Lake City, Utah 84109 You received this email because you signed up for newsletters from FoodieCrush.com. This email may contain affiliate links. Read my disclosure policy. To stop receiving emails, unsubscribe here. |
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