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Chapter 4:

BREAKFASTS

Savory Breakfasts

One of the changes that came from consciously decreasing my sugar intake is a greater love for savory breakfasts. For most of my life, I would always choose something on the sweeter side to start my day—oatmeal, granola, smoothies, etc. While I still adore those foods (and have them often), I have a newfound love and respect for dishes like my Grain-Free Biscuits with Miso Mushroom Gravy, Sun-Dried Tomato & Broccoli Vegan Frittata, and, of course, eggs in various ways. Plus, my journey with intuitive eating has often led to later breakfasts, and these dishes make for lovely brunch options around 11 a.m.

Speaking of brunch, I’m particularly excited about my Chive & Goat Cheese Fluffy Baked Eggs. They’re perfect for a group, require very little prep or cleanup, and absolutely melt in your mouth. I also have an inkling that my Apple Sausage Breakfast Bake will become a go-to for weekends or holiday entertaining. If you’re someone who goes for a lil’ salt and a lil’ heat (spice or temperature) for your first meal, this chapter is dedicated to you. I get you!