Breakfast: Cheddar Egg Bites

Breakfast: Cheddar Egg Bites

Many coffee shops offer a variation of this breakfast staple. But why purchase a single premade egg bite that costs upwards of $4 when you could enjoy multiple egg bites, fresh out of the oven, for a fraction of the cost? I chose to garnish the fluffy egg bites with scallions before baking to add another umami layer to the taste. While eggs and cheese already make for a protein-filled breakfast, sprinkling in bacon flakes could provide more texture and flavor for those of us who aren’t vegetarian. According to the cookbook, the batter should be enough to fill six cups in a muffin tin, but the actual number can vary with the cups’ sizes. With larger cups, remember to let the egg bites bake for 1-2 minutes more in the oven before you take them out.

4 large eggs

1/3 cup small curd cottage cheese

¼ cup shredded sharp cheddar cheese

½ teaspoon salt

1. Heat oven to 350 degrees. Spray 6 cups of a muffin tin with nonstick cooking spray.

2. Place all ingredients into a blender. Blend on high for 20 seconds or until smooth. Pour egg mixture evenly into each prepared cup in the muffin tin; they will be about three-quarters full.

3. Place muffin tin in the oven and bake for 20 minutes. When done, egg bites will appear firm in the center and the edges will be slightly browned. Serve warm. Store leftover egg bites in an airtight container in the refrigerator for up to 3 days.

Lunch: Teriyaki Chicken Thighs

I’m the first person to proclaim my love for teriyaki sauce. But purchasing a very specific sauce just to let it sit in the drawer for ages isn’t for everyone. I tested the cookbook’s suggested substitute: brown sugar and soy sauce in equal portions. The mixture was a bit too savory and lacked the interesting nuances of teriyaki sauce. Chicken thighs are extremely versatile and go well with anything; pesto and tahini sauces would be great alternatives for this recipe. Chicken thighs should be quite filling for lunch, but for some carbohydrates, I prepared a pot of brown rice on the side. Fresh salad veggies would also add a bright crunch.

1 tablespoon vegetable oil

2 (4-ounce) boneless skinless chicken thighs

½ teaspoon salt

¼ cup Panda Express Chinese Kitchen Mandarin Teriyaki Sauce (or ¼ cup of soy sauce with equal amount brown sugar)

1. Warm vegetable oil in a skillet over medium heat for about 2 minutes. Sprinkle chicken thighs on both sides with salt. Place chicken into the skillet and sear on each side for 4 minutes.

2. Pour teriyaki into the skillet on top of chicken and flip so each side is well coated. Reduce the heat to a simmer and cook for 5 minutes, turning and rotating chicken occasionally.

3. When done, sauce in the skillet should be thickened and should coat the chicken in a shiny glaze. The internal temperature of the chicken should be at least 165 degrees and juices should run clear. Let stand for 5 minutes, then serve warm with any remaining pan sauce.