Summer Breakfasts

6 July 2022

Those hearty bowls of oatmeal that you would have on winter mornings, just won’t work with the heat of summer.

Smoothies are one of the best choices for a quick, nutritious breakfast. Fill the blender with Greek yogurt, a frozen banana, and whatever fresh berries you have on hand. Very uncomplicated and very tasty. Another fun option is adding granola to any combination of fruits for a morning “salad”. If you need something a little more substantive, open a pack of blueberry muffin mix, add one egg and ¾ cup of milk and cook up some pancakes.

Summer Scrambled Eggs


  • 3 large eggs
  • Salt and pepper to taste
  • 9 cherry or grape tomatoes, halved
  • 2 tablespoons crumbled feta cheese
  • 1 tablespoon very thinly sliced fresh basil leaves
  • Olive oil 


  • Beat eggs, salt, and pepper together in a bowl. Stir tomatoes, feta, and basil leaves into egg mixture.
  • Heat olive oil in a nonstick skillet over high heat until oil starts to shimmer. Pour egg mixture into hot oil and cook, without stirring, for 5 seconds.
  • Cook and stir egg mixture until eggs are scrambled and set. 

Southwest Breakfast Pizza


  • 3 sausage patties, pork or turkey
  • 1 large flour tortilla
  • ½ cup shredded asadero, Monterey Jack, provolone, queso, etc. cheese, divided
  • ⅓ cup salsa
  • 1 medium egg
  • 4 slices avocado
  • 1 tablespoon chopped fresh cilantro or parsley, or to taste
  • 1 tablespoon bell or poblano peppers
  • Salt and pepper to taste


  • Preheat the oven to 350 degrees F.
  • Crumble sausage into a large skillet and cook until browned over medium-high heat, Drain grease and remove browned pork to a plate. Clean out skillet.
  • Place flour tortilla into the skillet. Sprinkle 1/2 of the cheese onto the tortilla and spread salsa over the cheese. Top with sausage crumbles and remaining cheese.
  • Crack open the egg and carefully add to the middle of the pizza; cook for 12 minutes.
  • Top pizza with avocado slices, chopped herbs, crema con sal, and black pepper.


Breakfast Egg Cups

Grease the muffin tin so the eggs won’t stick to the bottom. If you allow them to cool 5 or 10 minutes, they will deflate a bit, pulling away from the sides slightly, and make them easier to remove from the baking tin. You can also use liners. Don’t fill the cups to the very top because they will expand as they bake.

Vary the ingredients to include fresh spinach, sun-dried tomatoes, or bell peppers. Some vegetables will add water to the mix, so pre-cooking them is recommended.

These cups will store in the fridge for several days and then be microwaved for a quick getaway.


  • 2 medium potatoes, peeled and shredded, or frozen hash browns thawed
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 12 fully-cooked breakfast sausage links or package of breakfast sausage cooked and drained
  • 8 large eggs
  • 1/4 cup milk
  • 1/3 cup shredded colby jack cheese


  • Preheat oven to 350°F and spray or grease a 12-cup muffin tin.
  • Peel 2 potatoes and then shred with a cheese grater. Place shredded potato on top of a thin rag, cheesecloth, or paper towel and squeeze out as much excess moisture as possible. Place into a small bowl and season with garlic powder, salt, and pepper. Then, spread evenly among the 12 cups.
  • Chop 12 fully-cooked breakfast sausage links and then add to the top of shredded potatoes.
  • In a medium bowl, whisk together eggs and milk. Then, pour egg mixture evenly on top of veggies in order to fill each cup around 3/4 of the way full. Use a fork or knife to mix in order to make sure the veggies are evenly distributed within the egg.
  • Season the top of each egg cup with salt and pepper, to taste, and then sprinkle on cheese.
  • Bake at 350°F for around 18-22 minutes. 
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