Category Archives: Breakfast

Skillet Huevos Rancheros

Alright everyone. If you make one dish from this blog, make this one. Seriously. I love this dish. It’s on the menu once every other month, it seems, which is a big deal in our house since as you can tell, I rarely make the same thing twice. The recipe is for Huevos Rancheros Skillet Eggs by, but for some reason I always just call these Skillet Huevos.

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The picture from the original blog shows these in cute little individual cast iron skillets, but let’s get real, who actually has multiple tiny cast iron skillets? Not me. I make this in a regular-sized cast iron skillet. If you don’t have a cast iron skillet, well, I highly suggest you get one. Hubby insisted that we start using one, and at first I was hesitant, but now I love it. Still, I make him handle it, usually. They can’t be cleaned with soap, they get crazy hot, and are super heavy. Even so, I love how the food comes out. Anyway, if you don’t have one but still want to make this recipe, you’ll need an oven-safe skillet.

Things I love about this dish:

  1. It’s crazy delicious
  2. It looks really fancy
  3. It’s actually really cheap to make
  4. It feeds a crowd – I love to serve this to friends, and they love to eat it

I do a lot of little variations on the original recipe now that I’ve made this a few times, but specifically I like to use cherry tomatoes instead of regular tomatoes (though that’s mostly because tomatoes are gross and cherry tomatoes are the most tolerable to me). I don’t get all fancy and cook my own heirloom beans as suggested, I just use canned black and pinto beans. I like to throw in extra veggies like zucchini, peppers, mushrooms, or kale. Whatever I’ve got on hand.

The one kind of annoying thing about making this is that it actually requires you to cook the beans/veggies in one skillet, then line the cast iron skillet with tortillas and transfer the bean/veggie mix to the cast iron skillet. But it’s so delicious that I do not care. It’s worth the extra dish.


Flavor: Five Stars –  The subtle Mexican spices mixed with delicious egg, cilantro, and lime juice are incredible.

Skill Level: Low – Despite looking so fancy, it’s really pretty easy. Sautee beans and veggies with spices. Line cast iron with tortillas. Dump beans/veggies into cast iron. Crack eggs into little wells you make with a spoon. Bake in oven until eggs are done. Easy peasy.

Overall: Five Stars – This is something Hubby asks for over and over again, and I love it, too. Easy, cheap, and delicious. And any leftovers are good for breakfast the next day, too! Make this, make this, make this!

Skillet Huevos 1
Ungarnished, straight out of the oven
Skillet Huevos 2
This time I had some pico de gallo and avocado yogurt sauce leftover from another recipe, so I garnished with that. So good!!

Easy Kale Feta Egg Toast

Hubby and I eat eggs and toast nearly every morning. And I’m some kind of freak who doesn’t really like scrambled eggs all that well, so we eat basted eggs and toast 95% of the time. It’s good, and I like it, but we’ve been getting sick of the usual routine.

This was just the thing we needed to liven up our routine!

Ok, so this recipe for Easy Kale Feta Egg Toast by Well Plated is so good, easy, and quick that we’ve added it to our usual breakfast rotation! And actually I didn’t have any feta the first time so we made it without and I honestly didn’t remember that it had feta in it until I went to write this post. I have some now, so I guess I’ll have to try it! Anyway, it’s good without, if you don’t have any on hand. I’m sure it’s good with it, too, though.

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We’ve even made this with a few different kinds of greens that we’ve had on hand-kale, Swiss chard, and spinach! Works well with all of them.

It’s really simple but packs a big flavor bang for your buck. Sauteed greens with garlic and crushed pepper flakes make this a zippy way to start the day. You’ll definitely want to make sure you brush well, though, before you step out the door!


Flavor: Five Stars – Tender, spicy greens on top of toast with runny yolk? Super yummy.

Skill Level: Low – This is super easy. Toast bread. Toss greens, garlic, crushed red pepper in a hot pan with oil. Top toast with greens once wilted. (Sprinkle on feta if you want). Cook up an egg. Place on top. Devour.

Overall: Five Stars – Easy peasy healthy and delicious breakfast. What more could you want?

Eggs Kale Toast
Om nom nom so yummy!


Blueberry Orange Oatmeal Muffins

Guys. I am serious about breakfast pastries. Nothing says “Leisurely weekend breakfast” to me more than muffins or croissants or cinnamon rolls, etc. I also am particular about my muffins because all too often they’re really just cupcakes masquerading as naked, fruity breakfast foods.

Not these bad boys. Blueberry Orange Oatmeal Muffins by are flavorful AND healthy!

blueberry muffins
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I’ll let you in a little secret. I have a lot of recipes pinned for muffins. Lots. But I keep coming back to this one. I’ve made it a few times now. It’s always great, and I like it, too, because when I make these I tend to wake up that morning (as I did this past weekend) and say, “I need muffins now” and I already have everything I need in my pantry!

I really love the oaty texture of these, and the orange zest (do not under any circumstances skip the orange zest in these!!) make them extra flavorful and bright. Second secret: I’ve made these with blueberries before, and they’re excellent. But this time I didn’t have blueberries, I only had a triple berry blend in my freezer (pretty sure it was blueberry, raspberry, and blackberry) so I used that instead. Still delicious! Pretty much any berry will work in these, though I wouldn’t recommend strawberries.


Flavor: Five Stars – Hearty, juicy berries, bright orange

Skill Level: Low – I mean, I guess it’s true that they aren’t easy easy as opening a package and mixing it up. But they’re still pretty easy and many people will find that they already have all or most of the ingredients in their pantries. Hardest part: zesting the orange.

Overall: Five Stars – Easy, delicious, and a perfect treat for a nice weekend breakfast. Plus they keep well for a few days to eat throughout the week, or you can freeze them and pop one in the microwave whenever you want.

Like I said, I keep coming back to these muffins. They’re so yummy!

Here’s how mine turned out. Yum!