Eggs in Root Vegetable Baskets (Whole30) (Dairy Free) (Grain Free)

Simple, stunning eggs for your breakfast table.
Eggs in Root Vegetable Baskets

Pretty little baskets of root vegetable breakfast goodness are so, so easy and yet pretty enough to impress company!

Whole30 goodness has inspired me to make these delightful little whole food “baskets” with baked eggs. They couldn’t be easier – or more impressive. They take just a few minutes of prep, and that includes spiralizing the veggies.

So, I like omlettes as much as the next person. But. They can get boring. Making these little root vegetable baskets of goodness are just the ticket out of Boredomville.

All you do is spiralize the veggies, toss them in a little olive oil and press them into large muffin tins. If you don’t have a spiralizer, my first suggestion is GO BUY ONE! This is one of the best kitchen gadgets I have purchased. Ever. So, so easy to use and results in so much adventurousness in the kitchen! While you’re waiting for your spiralizer to arrive, you can make this recipe by grating the veggies on the large holes of a box grater. This won’t be a s pretty as the effect you get with a spiralizer, but it will work.

This dish just takes minutes of prep and then about 40 minutes total in the oven.

One tip: if you like your veggies crunchy, use very few veggies. If you like your veggies a little softer, use more veggies per muffin tin. That way, the veggies are more crowded and tend to steam more. I like the crunch factor, so you can see in the photos that the veggies are pretty crisp.

This is so easy and fun that I will make these pretty much every weekend. For the rest of my life.

Root Vegetable Eggs

Eggs in Root Vegetable Baskets

Serves 6

1 large Russet potato, peeled
1 large sweet potato, peeled
1 large beet, peeled
2 tablespoons of olive oil
6 large eggs
A sprinkle of Salt and pepper

Preheat oven to 400 degrees.

Spiralize the veggies on a thin setting, so that veggies are about the size of spaghetti noodles. (NOTE: If you don’t have a spiralizer, grate the veggies on the large holes of a box grater.

Toss veggies in oil and then press them into 6 tins of a large muffin tin. You could also use one-cup ramekins. Bake for 20 minutes. Check frequently every 2 minutes until vegetables are almost done to your liking. (They will cook a little more with the eggs added, so you let them be at least a little al dente.)

Remove from oven and crack one egg into the well of each muffin tin. Bake for another 10 to 12 minutes, depending on how you like your eggs.

Remove from oven and sprinkle with salt and pepper. Let cool for just a minute or two and then run a knife around the edges of each baked egg bundle. Remove carefully and set on serving plates. Serve immediately.

Root Vegetable Eggs

Whole30 Perfect Scrambled Eggs

Whole30 Perfect Scrambled Eggs

Apron Strings has joined the Whole30 revolution!

For the month of January, we are enthusiastically doing the Whole30 program and will share with you our journey, and of course the delicious dishes we create. The key for me has been the cookbook. I have now read it through three times, and love, love, love it. The Whole30 cookbook is so aptly named: The Whole30: 30-Day Guide to Total Health & Food Freedom.

Whole30 Perfect Scrambled Eggs

I became a Whole30 convert through a friend of mine, who is approaching day 365 of her Whole30 lifestyle. It has changed her life. She has not only lost weight but has eliminated all medications she was taking, she has begun sleeping soundly for the first time in decades, she has abundant energy and increased happiness and, best of all, she raves about how truly easy Whole30 is to follow.

This way of life reduces inflammation in your body, revs up your metabolism and eliminates your cravings for unhealthy foods. So that means no sugar, no alcohol, no dairy, no grains, no legumes. But here’s what you focus on: vegetables, fruits, meats, seafood, healthy fats.

I have been doing Whole30 for every day of 2016 (I know, so far just a few days), and because the Whole30 program recommends that you do not weigh yourself during the 30 days, I do not know how much weight I have lost. What I can tell you is this: I am not hungry at all. I feel less bloated and my clothes are loosening. I slept soundly last night for the first time in a very long time. I have so much energy that I stayed up one night until 3 a.m. cleaning out my pantry. I feel in control. I feel great. At my age, all of these things are just as important as losing weight.

This program is similar in some ways to the Paleo Diet, but does not focus on what humans ate eons ago, but on what science has shown to cause health problems today. This way of eating is also anti-cancer, anti-heart disease and anti-inflammation.

I am thrilled.

I am a food lover, as you might already know, and thus I just cannot do a diet that requires you to eat boring food. I am done with broiled chicken breasts, folks. So far, the food that I have cooked on the Whole30 so far has been Amazing, Adventurous, Flavorful.

But this first Whole30 post is something very, very simple: scrambled eggs. I know. I just raved about delicious, adventurous food. But here’s the thing: you have to have a few Go-To’s. You have to have a dish you can make for those late-night desperation moments when you are dead tired and have few almost nothing in your fridge.

These scrambled eggs are the best scrambled eggs I have ever eaten. Not kidding. There is something about the coconut milk and the slow cooking method that makes these eggs creamy and yet fluffy at the same time. Like little scrambled egg clouds!

Whole30 Perfect Scrambled Eggs
Prep time
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Recipe type: Breakfast
Cuisine: Whole30
Serves: 2 servings
  • 4 large eggs
  • 2 tablespoons coconut milk
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons cooking oil
  1. Whisk together eggs, coconut milk, salt and pepper.
  2. Heat oil in a small skillet to medium heat.
  3. Cook egg mixture by using a spatula and folding the egg mixtgure gently while forming large curds. Cook just until egg mixture is solid.

STAY TUNED for lots of Whole30 genius recipes this month!

You can find tons of recipes on the Nom Nom Paleo blog.

Other food bloggers do Whole30:

Whole3o Mexican Chicken Soup, I Heart Naptime
Whole30 Roundup, I Breathe, I’m Hungry
Whole30 Stuffed Peppers, Some the Wiser
Whole30 Spiralized Recipe Roundup, Inspiralized

One Pot Breakfast Skillet: Italian Chicken Sausage, Peppers and More

This One Pot Italian Chicken Sausage & Peppers (& Parsnips & Fennel) Skillet is both protein AND veggie packed. What a start to your day!

One Pot Chicken Sausage Breakfast Skillet #Paleo #Whole30 #Dairyfree #Glutenfree

One Pot Chicken Sausage & Peppers (& more) Breakfast Skillet

I love any recipe that incorporates a hearty helping veggies into my morning along with the usual breakfast proteins; eggs and sausages, etc. A recipe for an awesome Southwestern skillet in The 21 Day Sugar Detox Cookbook (that’s an affiliate link) inspired this variation. It is, of course, ideal fresh out of the oven, but if you don’t happen to have a crowd of 6 joining you for breakfast or brunch, don’t worry – it actually reheats quite well.

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Easy Sauteed Apple Oatmeal Breakfast Roses

Sauteed Apple Oatmeal Breakfast Roses

Stunning, simple and super easy to make – isn’t that what breakfast is all about?

I just love oatmeal – any time, really, drizzled with a little milk and sweetener – especially in the fall, when mornings are chilly. Try this for your next Meatless Monday breakfast – so hearty and filling, no need for meat!

So, my inspiration for this new creation came from that video on the world wide web showing how to make pie crust apple roses. My son made them for me for my birthday this year – such a fun and sweet surprise! I tried making them and they were very fun, but a lot of work and not a healthy breakfast. More of a dessert, really. Here’s what my pie crust apple roses looked like:

Pie Crust Apple roses

So, I decided the idea of apple slices as rose petals might work for a delicious and easy breakfast.

This really is easy enough for a weekday breakfast, yet stunning enough for company. This could easily work for a crowd because you just spoon oatmeal into ramekins and then top with sauteed apple slices. Just set them in the oven on a baking sheet to warm while you make the rest of your breakfast or brunch and sit back and wait for the oooh’s and aaa’hs!

Use any type of oatmeal you like cooked as you normally would. I used steel-cut oats, but use any you like. Then, saute apple slices in a little oil and cinnamon until they are softened. Place the softened apple slices on top of the oatmeal in your ramekins and – Voila! – breakfast apple roses!

Sauteed Apple Oatmeal Breakfast Roses (vegan) (whole 30)
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Recipe type: Breakfast
Serves: 6 servings
  • Two cups hot cooked oatmeal, any variety
  • Three large red apples, such as gala or Braeburn
  • A little oil for sauteing
  • A sprinkle of cinnamon
  1. Spoon oatmeal into six 1-cup ramekins, about ¾ full. Keep oatmeal warm while sauteing apple slices.
  2. Cut apples in half and then remove core with a melon baller or round teaspoon measure. Place apple cut side down on a cutting board and cut in ¼ inch slices.
  3. Saute in a large skillet over medium high heat in a single layer with the oil, turning to make sure both sides of apple slices are lightly browned and slices are softened but not mushy.Sprinkle with a little cinnamon toward end of cooking. Let slices cool to warm.
  4. Using smallest slices first, bend a slice into a round shape and place cut side down into the center of a ramekin with oatmeal. Continue bending and placing apple slices around the center slice, forming a rose shape.

Other genius apple-oatmeal combinations:

Crock Pot Apple Pie Oatmeal, Kalyn’s Kitchen
Apple Cinnamon Oatmeal, Barefeet in the Kitchen
Apple Cinnamon Baked Oatmeal, Annie’s Eats
Overnight Baked Apple Oatmeal, A Farm Girl Dabbles
Oatmeal Apple Blender Pancakes, Some the Wiser
Oatmeal Apple Rice Krispie Treats, Foodie Crush

Six Weeks Raisin Bran Muffin Mix (and Zucchini Bran Muffins)

Bran Muffins

When my kids were little guys, I sometimes kept a container of bran muffin batter stashed in my fridge. I had forgotten about this until recently when I had a craving for these homey comforting muffin.

This mix is perfect for those hectic weekday mornings – you just scoop the ready made batter into muffin tins and bake for 20 minutes. So, while you are getting ready (and if you have kids, you might be looking under couches and in corners for missing shoes and socks), the house fills with cinnamon-y delicious smells.

You can add grated veggies or fruits to me muffins easily. This time of year, I am looking to using up zucchini from my garden. I peel and grate the zucchini and then squeeze it dry with a kitchen towel. You don’t have to peel the zucchini, but it does help lessen the vegetable taste of your muffins. You could also use grated carrots, sweet potatoes or apples.

Then, your reward: you have warm, moist, delicious muffins ready to go with you on your morning drive.

Bran Muffins


Retro Recipe - Six Weeks Raisin Bran Muffin Mix
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  • 5 cups flour
  • 1 teaspoon salt
  • 2 tablespoons cinnamon
  • 4 cups All Bran cereal
  • 2 cups Raisin Bran cereal
  • 1 cup diced walnuts
  • 2 cups boiling water
  • 2 tablespoons baking soda
  • 1 cup sugar
  • 1 cup butter
  • 4 large eggs
  • 1 quart buttermilk
  • For zucchini version - 8 ounces peeled and grated zucchini
  1. Whisk together the flour, salt, cinnamon, cereals and walnuts. Stir together boiling water and baking soda. Cream the sugar and butter and then slowly add eggs one at a time. Slowly stir in the buttermilk. Stir the wet ingredients into the dry ingredients. Let chill in refrigerator for at least 12 hours. Will keep in an airtight container up to 6 weeks.
  2. Preheat oven to 375 degrees.
  3. Butter muffin tins and place ½ cup of batter in each tin. Bake for 20 minutes, or until firm. Let cool to warm.
  4. For zucchini version, place peeled and grated zucchini in a kitchen towel and squeeze as much water out as possible. Stir the grated zucchini into 6 cups of bran muffin batter.


Red White and Blueberry Dessert Waffle Stacks – and the Sweet Secret to Crispy, Crunchy Waffles

Waffle Stacks

Waffle stacks – for dessert or breakfast? You decide!

A great way to start the day on the Fourth of July. But then again, a great way to END the day on the Fourth of July.

In the Pancakes vs. Waffles debate, I stand firmly on the side of waffles. I mean, C’mon, all that crispy goodness of the waffle surfaces,  just empty little squares waiting to be filled with butter and syrup. What’s better than that???

I have recently been making dessert waffles. There is one trick to making them with the perfect crispy crunch on the outside: sugar.  Yes, just plain old regular sugar. You just sprinkle a tiny bit on the surface of your waffle iron right before spooning in the batter and – my oh my! – this adds the perfect sweet crust! Trust me on this one and just try it! Turns waffles into sweet crispy desserts!

Red White and Blueberry Dessert Waffles Stacks
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Dessert or Breakfast? You decide!
Recipe type: Dessert
Serves: 4 servings
  • 1¼ cups all purpose flour
  • ½ cup sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup milk
  • 3 large eggs
  • 4 tablespoons butter, melted
  • 1 teaspoon almond extract
  • Additional sugar for sprinkling on waffle iron
  • 2 cups sliced strawberries
  • ¼ cup strawberry jam
  • 2 cups blueberries
  • ¼ cup blueberry jam
  • Whipped cream (as much as desired!)
  1. Whisk together the flour, sugar, baking powder and salt. Whisk together the milk, eggs, butter and almond extract. Combine the wet and dry ingredients with minimal stirring.
  2. Blend in blender the strawberries and strawberry jam. Blend together the blueberries and blueberry jam.
  3. When ready to pour into a waffle iron, sprinkle a little sugar on surface of waffle iron. Then ladle in the waffle batter and cook to desired color and texture.
  4. Layer the waffles with whipped cream, strawberry mixture and blueberry mixture.

Other bloggers do dessert waffles:

Chocolate Raspberry Waffles, Lovely Little Kitchen
Sweet Potato Dessert Waffles, Ally’s Kitchen
Chocolate Waffle Ice Cream Sandwiches, Dessert for Two

Egg in the Hole Stacked Enchiladas with Guajillo Sauce

Egg Stacked Enchiladas

Enchiladas are the favorite dish of my favorite male on this planet: my husband. If you ask him his favorite thing for breakfast, lunch or dinner, 99 out of 100 times he will say enchiladas.

That’s why I will be making these for Father’s Day breakfast this year. No other present necessary.

Stacked enchiladas are the way to go if you’re looking for less time and mess – no rolling required. All you do is layer the tortillas, cheese mixture and sauce and bake.

This guajillo sauce is my very favorite red enchilada sauce of all time. It is packed with flavor but has very little heat, just a kick of heat to spice things up. Just the way I like my dishes – enough heat to make things interesting, but not enough to blast your taste buds. I want to taste the dish, not just be overwhelmed with heat. It is very Old School Mexican, but so easy.

This dish takes me back to our “starving student” days – when I was a law student and The Hubs was a young newspaper editor. In the late 1970’s, not too many people had microwave ovens, but we did. Neighbors would stop by just to OOOh and AAAh at how fast the microwave cooked things. Never mind that we exploded our share of food – including eggs in their shells. And yes, there was the time we cooked a piece of meat for 2 hours in the microwave. Let’s just say it resembled a brick in more ways than the color. So, we made stacked enchiladas. A lot. Once or twice a week. They were cheap, easy and so perfect for the microwave oven that made us the envy of our friends.

I love the addition of eggs to this enchilada recipe. Eggs are a traditional addition to enchiladas, so are perfect for Breakfast Stacked Enchiladas. It is a perfect way to start the day – especially on Father’s Day!


Egg Stacked Enchiladas

Egg in the Hole Stacked Enchiladas with Guajillo Sauce
  • Egg in the Hole Stacked Enchiladas with Guajillo Enchilada Sauce
  • For the sauce:
  • 2 ounces dried guajillo peppers, stem and seeds removed
  • 3 cups vegetable broth
  • 2 tablespoons butter
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 sweet onion, diced (such as Vidalia or Walla Walla)
  • 3 cloves garlic, minced
  • 1 can (6 ounces) tomato paste
  • 1 tablespoon soy sauce
  • 1 tablespoon cayenne pepper sauce
  • For the enchiladas:
  • 4 strips bacon
  • 4 large kale leaves, stems removed
  • 2 green onions, thinly sliced, plus more for garnish
  • 8 ounces medium Cheddar cheese
  • 12 corn tortillas
  • 3 tablespoons butter
  • For the garnish:
  • 4 jalapeno peppers, stem and seeds removed
  • 1 cup buttermilk
  • 1 cup oyster crackers
  • Peanut oil for frying
  1. Heat a medium skillet to high heat. Add peppers to dry skillet and toast for a minute or two on each side of peppers, until browned and fragrant. Add broth and bring to a boil. Turn off heat and let sit for 30 minutes, up to overnight.
  2. Pour peppers and broth into a blender. Wipe out skillet and heat to medium high heat. Add butter, salt, pepper and onions and cook 3 to 5 minutes, until onions are translucent. Add garlic and cook another minute. Add skillet mixture to blender. Blend the peppers and onion mixture until very smooth.
  3. Return the blender mixture to skillet and whisk in the tomato paste, soy sauce and cayenne pepper sauce. Simmer for 30 minutes, stirring occasionally.
  4. Cut bacon into thin matchstick pieces. Cook bacon in a skillet until browned. Pulse the kale in a food processor until small bits. Add kale to skillet and cook until softened. Let skillet mixture cool. Toss in green onions and cheese.
  5. With a 3 inch round cookie cutter, cut a hole in the center of each tortilla. In a small skillet, sauté the corn tortillas in butter on both sides until pliable, but not crisp. Spoon a little warm sauce into four oven safe round dishes that are the width of the corn tortillas. Place a corn tortilla on top of sauce. Spoon a layer of warm sauce on top of corn tortilla. Sprinkle generously with a layer of cheese mixture. Repeat two times, for a total of 3 corn tortillas in each dish. Crack an egg into the center of each dish. Microwave each dish for 90 seconds. Check doneness of eggs and continue to microwave each dish for 20 seconds at a time, until egg whites are done, but yolks are soft.
  6. Place oyster cracks in a zip top bag and smash to very fine crumbs. Heat a small saucepan with the peanut oil to medium heat, 350 degrees. Cut jalapenos into round slices. Dip the slices into the buttermilk and then coat with the oyster cracker crumbs. Fry the jalapeno rings in batches until they are golden brown. Drain on paper towels. Use for a garnish on the enchiladas.

Other blogger do southwest breakfasts:

Huevos El Diablo, Everyday Southwest
Egg Enchiladas in Pipian
, Closet Cooking
Breakfast Enchiladas, Cocina de Leslie
Huevos Rancheros Enchiladas, Ambitious Kitchen

Breakfast Berry Smoothie Bowl

 This berry smoothie bowl (with or without acai) is amazing for breakfast or any time of day.

Breakfast Berry Smoothie Bowl

Breakfast Berry Smoothie Bowl

Have you tried an acai bowl yet? It’s something of a cross between a smoothie and a fruit salad and a parfait, powered by the superfood acai berry in puree form, and growing in popularity all over the place. I recently became obsessed with them at a Portland juice bar called Kure. Pricey treat habit, though, so I naturally endeavored to start making them at home instead.

The recipe here is just a template, of course! If you don’t have acai, just substitute another 1/4 cup berries, and experiment with whatever else you like. For the crunchy granola topping, you can obviously make your own, or any store-bought kind you like. Lots of great gluten-free options out there these days; I especially like Steve’s Paleo Krunch. Enjoy for breakfast, or a hearty snack, or even dessert. …

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Frozen Grapefruit Mimosa for Mother’s Day Brunch

Variation on the classic, perfect for a Mother’s Day brunch.

Frozen Grapefruit Mimosa

Frozen Grapefruit Mimosa for a Mother’s Day (or any) Brunch

I have a confession. The standard mimosa? Orange juice and champagne? Beloved by all Basic Girls? I’ve never really cared for it. Orange juice in any cocktail, really. (Okay, so it probably has something to do with too many cheap screwdrivers in college, if I’m being truly honest.) At brunches past, if I felt like something stronger than coffee, I usually went for a bloody mary instead.

UNTIL! Until I discovered one very simple change: using grapefruit juice instead of orange. What a contrast! No longer too sweet, just a touch of tart and sour while still retaining the brightness of citrus – this made all the difference. For this coming Sunday, I decided to use this new-to-me variation and experiment with making it frozen as well. I do love any excuse to use the amazing Ninja, though any high-speed blender will do the job. If you’re looking for something that nods to the classics but adds something fresh and new, this could be just the thing! …

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Spinach Souffle Hash Brown Nests

Surprise mom with these easy spinach souffle bites for brunch on Mother’s Day.
Spinach Souffle Hash Brown Nests

Don’t you just love recipes that make it look like you have slaved for hours but in reality take only minutes to put together? These spinach souffle bites do exactly that. They are so, well Martha like – so pretty on a platter.

Brunch is my favorite meal – what’s better than spending a leisurely morning with friends or family and excellent food? I can’t think of a single thing.

That’s why I am a fan of Mother’s Day brunch. Gone are the days when my kids “surprise” me with breakfast in bed. Burnt toast. Rubbery eggs. A dandelion garnish. A mom’s pay day! But now that my kids are all grown, my mom’s day treat of choice is brunch.

These are the perfect brunch bite – creamy eggs and spinach in the middle with a crispy crunchy hash brown shell. This is two bites of heaven!

A whole dozen of these takes only a few minutes of prep time and will earn you huge oooh’s and aaah’s from mom.

1.0 from 1 reviews
Spinach Souffle Hash brown Nests
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Mother's Day is coming up - and these easy spinach souffle bites make you look like a chef!
Recipe type: Brunch
Serves: 12
  • For potato crust:
  • 2 cups grated Russet potato
  • 2 tablespoons olive oil
  • For the souffle:
  • 10 ounces box of frozen chopped spinach, thawed and squeezed dry
  • 3 eggs, separated
  • ¼ teaspoon cream of tartar
  • ¼ cup finely grated Parmesan cheese
  • ¼ teaspoon nutmeg
  1. Preheat oven to 450 degrees.
  2. Brush a 12-muffin tin with oil.
  3. Place the russet potato in a thin kitchen towel and squeeze liquid from the potatoes. Press the grated potato shreds into the muffin tins in a thin layer, forming a potato crust. Brush the tops of the potato crust with oil. Baker at top of oven for 12 to 15 minutes, until golden brown.
  4. Reduce oven heat to 350 degrees.
  5. Whip the egg whites and cream of tartar until stiff peaks. Mix together in a mixing bowl the spinach, egg yolks, cheese and nutmeg. Fold in the egg whites. Spoon the spinch mixture into the potato nests. Bake for 15 to 18 inutes, until set in centers.

other spinach brunch dishes:

Mushroom Spinach Strata, Whipped
Hashbrown, Spinach and Tomato Pie, Diethood
Strawberry Spinach Salad, Jeanette’s Healthy Living