Ahhh, what to do when you are scraping at the bottom of the barrel… errr.. fridge on the night before your grocery run? Kitchen-Sink Egg Bake!!! …. which in this case, turned into Eggs in a Nest!


As a kid, breakfast for dinner was a huge treat (and usually pancakes), but this big kid still loves her some breakfast-y goods after the sun sets.

Here’s what I found in my fridge….

  • 2 medium yellow potatoes (that were on their last legs, TBH)
  • Leftover roasted bell peppers and onions (super simple, just sliced onions and peppers, tossed with a bit of olive oil, salt and pepper and roasted at 375* until they are soft and have a little char on them)
  • Grated Parmesan cheese
  • 2 eggs

And what I did with it…

Serves 2

  • Preheat oven to 375*F
  • Fill a large bowl with cold water, set aside
  • Grate potatoes on a box grater. Place grated potatoes in the bowl with cold water. Let sit for 5-10 minutes.
  • Drain potatoes and place on a clean kitchen towel… ring out excess moisture.
  • Place potatoes in a dry bowl and season with salt and pepper, to taste
  • Spray a small cast iron skillet (or other oven safe dish) with oil and pre-heat (medium heat) on stovetop (watch the handle if you’re using cast iron — always use an oven mitt!!)
  • Once hot, spread potatoes in an even layer (you’ll hear the telltale *sizzle*) and let the bottom brown for 4-5 minutes


  • Then (carefully — *caution hot*) place pan in the oven for 10-15 minutes until potatoes are cooked through and slightly brown
  • Spread onion and pepper mixture on top of the potatoes and sprinkle with Parmesan cheese


  • Place back in over to warm through and brown cheese
  • Once cheese is browned, crack two eggs over the top and sprinkle lightly with salt
  • Cook until egg whites are set (10-12 minutes)
  • Sprinkle with extra Parm & serve!

This crispy dish will definitely find its way to my brunch (and dinner) table again soon! The best part? Like pretty much everything I make… everything is customizable! Want to get rid of some spinach and feta? Boom. Delicious. Extra deli meat? Bacon? Mozz? Tomatoes? It all works! The possibilities are endless!!

… and making me hungry!

Signed, sealed, delivered… overnight

Overnight oats aren’t necessarily new — but they are nutritious, delicious, filling…and easy (which is the main selling point for me!)

As someone who is not necessarily a breakfast … or morning… person (brunch is a different story…), this makes getting something into my system in the morning really simple. My priorities lie with coffee.  And, sure, you can fill these things with anything your heart desires, but I love to keep it simple.


In an 8 oz mason jar, I combine:

  • 1/3 cup of skim milk (you can use any kind of milk – or even water)
  • 2 Tbsp of PB2 or Chocolate PB2 (I used chocolate)
  • 1/2 of a medium banana, mashed (used more for texture and its natural sweetness than for banana flavor — if you have a banana that isn’t super ripe, adding a sweetener might be necessary, to taste)
  • 9 grams of chia seeds
  • 1/3 cup of whole, non-quick cook oats (rolled or steel cut are my preferences)

*Note: Feel free to add an additional sweetener and any other add ins to create an infinite number of flavor combinations — I think next time, I’m going let my inner kiddo have some fun and add some jam for a PB&J jar.

This morning, while making my usual cup of coffee, I used a bit of extra foamed skim milk and a few raw cacao nibs to make it a little prettier… and a little less beige. haha Fruit, chocolate, nuts, granola, honey….all would be amazing topping options.


Honestly, this is a DENSE breakfast This morning, I only ate half of the jar (it’s that filling). But the good thing is that, refrigerated, I can come back to the rest of the mix any time today (or tomorrow morning!).

I personally wouldn’t let it go for longer than a day or two in the fridge before eating.

Do you have any overnight oats combos that you love? Get creative!