In the past I would make lots of mini quiches and freeze them for snack time or unexpected guests. These little baked egg cups have replaced those cute little quiches, no crust needed, thus no gluten. I prefer them purely vegetarian. Using up veggies from the previous nights meal (roasted asparagus, potatoes, broccoli, sauteed spinach, etc.) is right in line with my “no waste” philosophy. These are just another way to “re-purpose” staples and ingredients I already have on hand.
Generally, I like my eggs served with homemade salsa or onion marmalade on the side. Not only does it add so much more flavor, but it brings a bit of color to the plate. And think about the possibilities for your next brunch. Make these in advance, in a variety of flavor combos, leaving more room for Bloody Mary’s and conversation.
My favorite combo, so far, is this one or one made with blanced asparagus, goat cheese, and leeks. Make a double recipe. Keep them in the fridge for up to four days…that is, if they last that long.
Sweet tooth anyone? This will get you through, but you'll need milk or black coffee and then you'll be in your own swirly heaven. You'll need someone to save you.
I like Worcestershire Sauce. I admit it. One of the things I like about it is its name – how it was that extra thing in it – wor-cest-er-(shur)-ire sauce. I like the bottle, how it comes wrapped almost like a present. It’s almost a guilty pleasure, a secret ingredient that you don’t necessarily want to reveal, like sugar in spaghetti sauce, or sour cream in anything, or ketchup on a steak which I don’t feel guilty about, at all. 
When I asked what I could bring for dessert to a recent gathering, my friend told me that her husband loves “anything pumpkin” - particularly healthy recipes - but also a little decadent.