Last week, I went through my supply of eggs and made some every day for breakfast.
Last week, I went through my supply of eggs and made some every day for breakfast.
Fluffy omelet with sausage links, mushrooms, green peppers, cheese, and homemade tomato salsa.
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I think I’m going back to egg-based breakfasts this week. Even though it’s not that cold in Texas, my body is not liking the continued cold breakfasts on chilly mornings.
I hardly ever eat cold breakfast. You talking like, avocado toast, or something? Fruit? I mean, in the summer, I’d eat some cold leftover bacon with an avocado and salsa, but no cold for me, otherwise!
In the summer I usually do yogurt + fruit. But July – September it’s easily over 80 degrees outside before 7:30 a.m., so I’m not usually motivated to cook a hot breakfast. I’ve been keeping up with it into fall because my body really likes the extra probiotics, but I realized last week it’s getting cold enough that I’m just not feeling it anymore.
I think if I lived where you are, I would, too.
Even on the hottest days here, the property shades this lot I’m on very well, and it’s cool until noon-ish. I actually get more sunlight in the fall/winter, because of the angle of the sun.
I get brown eggs from a local farmer. He only charges me 1.25 for a dozen eggs. If I return the egg carton; he charges me a dollar!
If I could do that, I would 🙂
I get (kinda) local eggs through my grocer, $1.48 for 18
I have a thing for brown eggs. In our grocery? They sell brown eggs only in organic form for 2.45 for a dozen.
Wow. Brown organic eggs here are almost $5 a dozen
Ohio must have cheap organic farmers.