Mother’s Day

Muffin-Tin Omelets with Kale, Sundried Tomatoes, and Goat Cheese

When I started Whole30, it was a desperation move to see if I could find something that might speed up healing my plantar fasciitis so I could start running again.

It sounded like an okay-ish idea. Actually, that’s totally a pants-on-fire lying lie. I knew it was a terrible idea. That I would be miserable and that misery would suck the other innocent bystanders in this house into my miserable swirling vortex of the misery that is Miserable No-Sugar Shawnda.

Muffin-Tin Omelets with Kale, Sundried Tomatoes, and Goat Cheese

I feel like we have eaten the same 4 things over and over and over and over and over again. I have been completely uninspired (you’ve probably noticed how quiet it has been) and, in general, just a real [radio edit] “joy” to be around.

The WholeAlmost30 hasn’t been perfect. Or enjoyable (understatement of the [radio edit] year). But here we are, nearly a month later, and I’ve been jogging on the treadmill a few times a week.

With almost zero issues. Y’all. Zero. And that is totally not a pants-on-fire lying lie.

So I officially and permanently claimed back one of the forbidden fruits to help try to ease the misery. Because you know what I was totally sick of eating for breakfast? Eggs. You know what makes all the difference in the world and turns eggs back into a far less stabby breakfast option? Goat cheese.


Muffin-Tin Omelets with Kale, Sundried Tomatoes, and Goat Cheese

I whisked together the fixins for a mega-omelet and baked it in a cupcake pan. Re-heating 2-3 for breakfast every morning was a lot quicker, easier, and far more enjoyable than my standard eggs-over-green-things. It was also a great way to put a dent in the KalePocalypse™ that’s going down in the garden right now.

Here’s to goat cheese! And for “wogging” a 5k. And to more goat cheese!

Miffin-Tin Omelets with Kale, Sundried Tomatoes, and Goat Cheese

Miniature baked omelets loaded with fresh kale, sundried tomatoes, and tangy goat cheese.


  • 8 eggs
  • 1/4 cup milk
  • Salt
  • Pepper
  • 4 oz crumbled goat cheese
  • 1 Tbsp olive oil
  • 1/2 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 packed cups chopped kale (~8 large leaves)
  • Heaping 1/2 cup sundried tomatoes


  1. Preheat oven to 350.
  2. Whisk together the eggs, salt, pepper and goat cheese in a large bowl; set aside.
  3. Liberally (like, waaaay liberally) spray a muffin tin with cooking spray/olive oil. (You can also use paper liners - not my favorite, see the last paragraph above.)
  4. Heat olive oil in a skillet and saute the onion and garlic until translucent and softened.
  5. Add the chopped kale and tomatoes, stirring until the kale begins to wilt.
  6. Turn off heat and let sit about 10 minutes, stirring occasionally.
  7. Transfer the kale mixture to the eggs, stirring to mix.
  8. Using a 1/4-cup measure to fill each muffin cup.
  9. Bake for ~25 minutes, until the centers are set and not runny.
  10. Remove from oven and let sit 5 minutes.
  11. Run a knife around the edge of the omelets and then let cool another 5 minutes.
  12. Remove from pan - a fork is helpful for any that stuck at the bottom.
  13. Refrigerate leftovers and reheat in the microwave.


Yields: 12 individual omelets, or 4-6 servings

Source: Confections of a Foodie Bride

Estimated time: 45 minutes

*I’ve made individual omelets in cupcake liners and… well, it’s not my favorite. My paper liners always get soggy in the fridge over the course of the next 2-3 days and tear into small pieces. Which I feel is a bigger pain that using a fork to loosen the mini-omelets from the muffin pan. Totally your call, though. As long as the pan is well-sprayed with oil, you shouldn’t lose any to tearing.


Eggs Benedict con Queso

Hi, my name is–

Queso! QUESO!! KAY-SOOOO!!!!

That’s kind of what happens when we go to Austin. We stop by the original Kerbey Lane Cafe at least once… a day. And before the server can even get his or her name out, my husband is already reaching for his tranquilizer gun.

So maybe it’s not that bad, but I am a certifiable chile con queso junkie. And I’ve never really paid much attention to their menu. (Seriously, they have a menu! Who knew?)

Eggs Benedict con Queso

But a reader recently brought to my attention a dish from that alleged menu: “Eggs Francisco.” Eggs Francisco is an English muffin topped with scrambled eggs, tomatoes, bacon and a scoop of Kerbey queso.

That? That sounds like my kind of breakfast. (Or breakfast for dinner, as it turned out.)

We took a slightly different approach to Eggs Francisco, instead merging Eggs Benedict with a few TexMex and breakfast favorites to create a dish totally worthy of a fancy & pricey brunch: bacon, avocado, pico de gallo, and a generous spoonful of queso.

Eggs Benedict con queso y avocado y bacon y pico de gallo. But you can call ‘em Eggs Benedict con Queso.

Eggs Benedict con Queso

And then you can call it the best thing to happen to Eggs Benedict since butter and homemade English muffins.

I already had English muffins in the freezer and leftover pico and queso in the fridge from the night before, so I really only had to cook the bacon, poach the eggs, and toast the muffins. It took no time at all for it all to come together!

Eggs Benedict con Queso

Eggs Benedict, with a TexMex twist.


  • For the pico de gallo:
  • 2 roma tomatoes, seeded and chopped
  • 1/3 cup chopped red onion
  • 1 jalapeno, seeded and chopped
  • Handful of cilantro, chopped
  • Juice of half a lime
  • Salt
  • For each serving:
  • 1 toasted English muffin half
  • Sliced avocado
  • 1 slice of cooked bacon
  • 1 poached or fried egg
  • 1 scoop of warmed chile con queso (this is my favorite recipe)


  1. Stir the ingredients for the pico de gallo together in a small bowl and set aside.
  2. Build your Eggs Benedict con queso from the bottom-up: english muffin half, avocado, bacon (breaking the pieces as necessary to fit), egg, queso, and a generous scoop of pico de gallo.


Yields: Servings vary

Source: Confections of a Foodie Bride, Inspired by Kerbey Lane Cafe

Estimated time: 30 minutes


Waffles with Southern Comfort Praline Sauce

I’m sorry.

And you’re welcome.

You know how sometimes you run across a picture of a beautifully plated dish and think, “Man! I just have to make that!” And then other times, you run across a picture of a beautifully plated dish and think, “Man! I just have to make that RIGHT NOW!”

And then you have Praline Waffles for lunch? Yeah, I know you can relate :)

The Foodie Groom got a waffle maker for Christmas so we’ve been making a lightened version of Mark Bittman’s Overnight Yeasted Waffles for breakfast quite a bit over the last few weeks. You know, half the butter, half whole wheat flour, fat-free milk… it’s a delicious but responsible way to start the day. And then I saw this incredibly indulgent stack of waffles, with a sweet, sticky praline sauce running down the sides in the latest Williams-Sonoma mailer. Responsible choices could wait a couple of days because I’d just found a new delicious way to start they day.

The batter produces a waffle that is crispy on the outside and light and fluffy on the inside. Translation: perfect. I did cut the butter down by 25% and reduced the sugar by 66% in the waffle batter. Because I fully intended to go all-out on the praline sauce. We made the full, sinful batch of the sweet and sticky sauce and then threw in some Southern Comfort for a little punch – if you’ve ever had a bite of this pie, you know that SoCo and praline were meant to be together.

Kinda like us and these waffles.

Oh, and to “healthify” the waffles, try topping with sliced bananas before drizzling on the praline sauce. It’s makes a magical praline-bananas foster-ish breakfast-dessert hybrid.

I’m going to go run and have a bowl of plain lettuce now.

Waffles with Southern Comfort Praline Sauce

Light and fluffy Belgian waffles topped with an indulgent Southern Comfort Praline sauce.


  • For the waffles:
  • 3 eggs, separated
  • 1 1/2 cups buttermilk
  • 4 Tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • 1 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 Tbsp sugar
  • For the Praline sauce:
  • 1 cup firmly packed dark brown sugar
  • 1/2 cup maple syrup
  • 8 Tbsp unsalted butter, cut into cubes
  • 2 Tbsp Southern Comfort (optional)
  • 1 cup roughly chopped toasted pecans
  • 1/8 tsp salt


  1. Preheat your waffle maker according to its directions.
  2. Whisk the egg whites with a mixer to stiff peaks.
  3. Whisk together egg yolks, buttermilk, melted butter, and vanilla extract in a large bowl.
  4. In a smaller bowl, whisk the flour, baking powder, baking soda, salt, and sugar together.
  5. Add to the wet ingredients, stirring until smooth.
  6. Add the egg whites to the batter and gently fold in until well distributed.
  7. Pour waffle batter into the waffle maker and spread toward the edges and cook until done (My 4-square waffle maker takes 2-2.5 cups of batter at a time.)
  8. Make the sauce while the waffles are cooking: heat brown sugar, maple syrup, butter, Southern Comfort, and salt over medium heat.
  9. Stir until the butter is melted, the sugar is dissolved, and the sauce is smooth.
  10. Stir in the pecans and remove from heat. Serve immediately.
  11. Store leftover waffles in a gallon zipper bag and the sauce in a small bowl. To reheat the leftover sauce, scrape it out into a small sauce pan and heat on medium until smooth and pourable again.


Yields: 8 servings

Adapted from Williams-Sonoma

Estimated time: 30 minutes


Bacon Cheddar Scones

If I had to pick only one favorite recipe from The Pastry Queen, I’m not sure I could do it. I could narrow it down to three, maybe four… probably five. One things for sure: these scones would be in the top 3, (or 4… or 5). It’s my favorite omelet ingredients baked in a tender scone. It’s full of visible chunks of smoky bacon, green onions, and cheese – it really is an entire meal all on its own.

Bacon Cheddar Scones

The scones freeze well, too! I usually keep one or two out and then pop the rest into a freezer bag and pull one out for breakfast ’til they’re all gone.

I originally blogged these scones back in early 2007 (4 years ago!) and was excited to see that Mariana of Food Junky selected the recipe as this week’s Project Pastry Queen challenge. That old post needed a new picture!

Bacon Cheddar Scones

Bacon, Cheddar, and Green Onion Scones

A flavorful breakfast scone loaded with bacon, cheese, and green onions.


  • 3 cups all-purpose flour (I use half whole wheat pastry flour, half all-purpose)
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1 Tbsp freshly ground black pepper
  • 1 stick chilled unsalted butter, cut into small cubes
  • 1 1/2 cups grated Cheddar cheese
  • 4 green onions, thinly sliced
  • 10 slices bacon, cooked and chopped into 1 inch pieces
  • 3/4 to 1 1/2 cups buttermilk
  • heavy cream, optional (can substitute for half the buttermilk)
  • 1 large egg
  • 2 tsp water


  1. Preheat oven to 400.
  2. Grab your peppermill and start grinding - use a full tablespoon for a wonderfully peppery background or reduce by 1 tsp for less pepper flavor.
  3. Using a mixer fitted with a paddle attachment, combine flour, baking powder, salt, and black pepper in a large bowl on low speed.
  4. With mixer running, gradually add cubes of butter until the mixture is crumbly and studded with flour - butter bits about the size of small peas.
  5. Add grated cheese and mix just until blended. (This can also be done by hand: In a large bowl, stir together flour, baking powder, salt, and pepper.
  6. Gradually cut in butter with a pastry blender or two knives until mixture resembles small peas. Stir in cheese.)
  7. Add green onions, bacon and 3/4 cup of the buttermilk to flour and cheese mixture. Mix by hand just until all ingredients are incorporated. If dough is too dry to hold together, use remaining buttermilk, adding 1 tablespoon at a time, until dough is pliable and can be formed into a ball.
  8. Stir as lightly and as little as possible to ensure a lighter-textured scone.
  9. Remove dough from bowl and place it on a lightly floured flat surface.
  10. Pat dough into a ball. Using a well-floured rolling pin, flatten dough into a circle about 1/2 inch thick (the circle might be anywhere from 8-10 inches wide).
  11. Cut dough into 8 wedges, depending on size scone you prefer.
  12. Whisk egg and water in a small mixing bowl to combine.
  13. Brush each wedge with egg wash.
  14. Place scones on a Silpat-lined baking sheet and bake for 18 to 20 minutes, or until golden brown and no longer sticky in the middle. Serve warm.
  15. To freeze: Allow to cool completely and store in an airtight freezer bag (and reheat in the microwave for about 2 minutes on medium power).


Yields: 8 large scones

Adapted from The Pastry Queen

Estimated time: 35 minutes