Good morning! Today we have for you:
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Egg muffins and more make-ahead breakfasts
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A lemon garlic roast chicken for date night at home
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And, a versatile roasted squash recipe, because it is very much butternut squash season
I’m going to start with the last step for Lidey Heuck’s egg muffins, since — as they are a terrific make-ahead breakfast option — you might be most curious about how these keep:
To store egg muffins, allow them to cool completely before transferring to an airtight container and refrigerating for up to 2 days. To reheat, bake the muffins, covered, at 350 degrees for 10 minutes, or until heated through.
And then, because nobody knows how to hack New York Times Cooking recipes like dedicated New York Times Cooking readers, I scanned the comments for helpful tips:
“I’ve made similar egg bite recipes: silicone muffin ‘tins’ are your friend here.”
“I use sharp Cheddar instead of feta and swapped the bacon for cut up breakfast sausage links. YUM!! They freeze well and after thawing you can microwave them for 30 seconds.”
“And in case you are wondering these little guys sail through the airport TSA screening process. Best ever carry on breakfast!!”
There you have it: versatile, protein-packed egg muffins, a perfect little weekend morning project for weekday breakfast time-saving. Be sure to share your own tips and ingredient swaps in the comments, please!
Featured Recipe
Egg Muffins
Today’s specials
Lemon garlic roast chicken with squash: This David Tanis recipe, both seasonal and showstopping, is exactly the sort of dish I’d make for a Saturday night date night at home. And if friends were coming over, I’d add his persimmon salad with glazed walnuts and feta and plum-cardamom upside-down cake to knock everyone’s socks off (now that it’s chilly enough for socks).
Shrimp in kadhi (shrimp in yogurt curry): Let’s stay in the sunny hues established by the chicken above and turn now to Zaynab Issa’s cheerful shrimp in kadhi, which pairs everyone’s favorite freezer staple with a yogurt-based sauce thickened with chickpea flour. As Zaynab notes, if you don’t have black mustard seeds, then whole cumin or crushed coriander seeds will work just fine.
Roasted squash with turmeric-ginger chickpeas: And because we’re squarely in butternut squash season, I’m sharing this weeknight-friendly recipe from Yewande Komolafe. This dish is a lovely combination of textures and flavors: sweet, custardy squash; snappy marinated chickpeas; tender, leafy herbs. To make the dish vegan, skip the swipe of yogurt at the end or use your favorite coconut yogurt.
And for dessert
Sure, Naz Deravian’s chocolate chia pudding is probably best suited for the make-ahead breakfast section above. But look me in the eyes and tell me that, if there was a container of this in your fridge, you wouldn’t be tempted to sneak several spoonfuls after dinner and the dishes are done.
Thanks for reading!
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