In the spirit of giving oneself a little grace, I’ll say yes, I did make good on my goal of eating more breakfasts this year. I’ve been making this baked oatmeal and this rice-cooker oatmeal on a loop, changing up my add-ins each time, and these two make-ahead breakfasts have kept me fed and full in the mornings.
But I think I need something new. Also, I’m out of oats.
Hello, cottage cheese egg bites! The recipe for these adorable little protein-rich snacks from Naz Deravian blends eggs with cottage cheese and shredded Cheddar (or Monterey Jack or Gruyère) to create a smooth batter that holds raw or cooked chopped vegetables and cooked meat. In other words: This recipe is how you turn those random leftovers in your fridge — some roasted broccoli, a lone chicken drumstick and a half-bunch of parsley — into a perfect grab-and-go breakfast.
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Cottage Cheese Egg Bites
Three more easy breakfasts:
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I never don’t want a smoothie, especially this happy pink strawberry smoothie.
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Make Lidey Heuck’s French toast casserole for dessert; eat leftovers for breakfast. We love a twofer.
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The actual name of this five-star recipe is unmeasured crepes, and that’s about as much math as I want on a weekend morning.
Weekends are the time for good breakfasts, and they’re also good for a little bit of meal prep and planning. April showers bring May sniffles, so I’m eyeing this ginger-spiced chicken broth from Kristina Felix, a boldly flavored elixir that can sit ready in my freezer for that inevitable springtime cold.
Ali Slagle has a fun new guide to building better lunches, with three clever recipes: tinned fish hand rolls, spinach and feta lentil bowls and tortellini pasta salad. And because even the most carefully planned, pride-inducing lunch can be ruined by leaks, here’s Wirecutter’s guide to the best food storage containers.
I don’t have to tell you, New York Times Cooking reader, that a big batch of weekend chicken pays weekday dividends. But I’ll leave Sam Sifton’s miso chicken here anyway.
And for dessert, how about a hefty slice of old-fashioned coconut cake? Lisa Donovan’s recipe is the stuff spring birthday dreams are made of — three layers of tall, soft white cake held together with Swiss buttercream, each element confidently coconutty.
The post Cottage Cheese Egg Bites Are Versatile and Handy appeared first on New York Times.
