Holy smokes this summer is FLYING by. I can’t believe we are nearing the end of August! It has been a jammed-packed few months full of cabin weekends, road trips, girls weekends, weddings, and nearly a dozen baseball games. And boy, has pickled & poached felt it. It has been WAY too long since my last post. I must admit, the guilt is real.
I am back at it with another installation of Recipe Redux – this month’s theme is savory breakfasts! Typically I go one of two ways for breakfast; over-easy egg on 1/2 of an everything bagel (with extra everything bagel seasoning on top – I may have a problem) or half an English muffin with PB&J. The recurring theme here? Assemble and eat on the go.
To continue with my typical requirement of an on-the-go breakfast, I thought these make-ahead spaghetti squash breakfast cakes would be perfect savory breakfast. These cakes can be quickly reheated and gobbled up on the go.