and lunch…
and sometimes even dinner?
Let me explain.
This lovely little cheesy, potato-y egg bake has always been one of my favorite things to make for the family. Fast, easy, full of protein. In fact, it’s also one that my family chooses to make for their families a lot. I’m pretty confident when I say, that when you make this dish, it’s guaranteed to be gone in a flash.
Unless…
you live by yourself now and are cooking for one.
Don’t get me wrong, I’m not complaining. My cute kids are all exactly where they belong, doing exactly what they should be doing.
I’m just saying that it does change the dynamics of dinnertime around here when you don’t have five bear cubs or even one woolly mammoth to feed.
I am learning–slowly but surely…to adjust.
It used to make sense to have double batches of cookies and triple batches of Chex candy and ten-person servings of rice, around–at all times.
Yeaaah…not anymore. It’s taken me waaay too long to figure out that what I make now, I have to be prepared to eat entirely or it’s getting thrown out–or worse, applied directly to my hips. Not to mention that when you eat the same meal for three days in a row–in order not to waste it– that meal loses it’s ummm…charm–shall we say? Blaugh.
Incredibly not awesome.
What to do?
I have discovered that if I want to have nice meals I have to cook in much smaller batches or know that the dish can be easily frozen.
For instance, this breakfast bake can be cut up into single portions and frozen for a week or so. Turns out, it is particularly good being reheated in the air fryer. Yum!
I’ll figure it out. Just takes a bit of tweaking the recipe or finding more room in the freezer. I can always thaw out 3 or 4 portions at a time if the need arises.
I mean…I may just get a visit from a woolly mammoth or some bear cubs.
One never knows…does one?
