I’m not sure how common this is but I find that it is so much easier to stick to healthy eating when my husband is gone. Without someone saying “We should just get pizza/burritos/cashew chicken,” it’s really easy for me to just stick with the good stuff. Plus, I’ve told you guys before that when he’s gone, I’m very willing to sacrifice some of my food budget for clothes or makeup.

It is what it is.

So since he’s deployed, I’ve been sticking to pretty much paleo. I mean, besides the McDonald’s chicken nuggets I had for dinner last night. And the hot & spicy chicken sandwich I had for my pre-sleeping snack. But besides that, I’ve been doing the paleo thing.

I really love paleo. I find that I feel best when I’m doing it. But  – and this is a big but – it is so hard to come off paleo. I want to EAT ALL THE THINGS and DRINK ALL THE WINE and GO TO ALL THE RESTAURANTS. It’s bad. So I’m trying to do mostly paleo with some normal (McDonald’s) mixed in.

I make these Buffalo Chicken Egg Muffins about once a week. I just keep them in the fridge and reheat when I need quick and easy protein.

You guys know that I’m not good with spicy food but these really aren’t super spicy. You get the flavor of the buffalo sauce without much heat since there is such a small amount of the hot sauce. If you are into the spicy stuff, just sprinkle some over your muffins before you enjoy them.

Two years ago: Southwestern Deviled Eggs
Four years ago: Hot Cross Buns

Buffalo Chicken Egg Muffins


1 pound boneless, skinless chicken breasts
salt and pepper
1/4 cup hot sauce
1/4 cup coconut oil
12 eggs
1/4 cup green onions, sliced


  1. Preheat oven to 400F. Line a 12-cup muffin tin with papers (preferably parchment muffin papers).
  2. Arrange chicken breasts on a baking sheet and sprinkle salt and pepper on both sides. Bake for 25 - 30 minutes or until cooked through. Remove from oven and set aside to cool slightly.
  3. Once chicken is cool enough to handle, shred and place in a large bowl.
  4. In a separate small bowl, stir together coconut oil (melted if necessary) and hot sauce. Pour half of this mixture over the shredded chicken and stir.
  5. In another bowl, beat together eggs, remaining hot sauce mixture, and green onions. Season with salt and pepper.
  6. Fill muffin cups about 12 full with the egg mixture. Top each muffin with about 1/4 cup of shredded chicken.
  7. Bake about 20 minutes or until the eggs are set and the tops are golden brown. Cool slightly before serving.
  8. Store in the fridge and reheat when hunger strikes!


One of my husband’s favorite breakfasts is what he calls Eggs in a Cup. He just fries eggs, tears up some toast, and stirs it all together in a coffee mug. I seriously can’t even bring it up in conversation without him immediately needing to make it. He’s obsessed.

I have somehow also become a little obsessed with it. But I like to bake my eggs and add a bunch of yummy stuff. Because why have eggs when you can have cheesy eggs?

I used the Kraft Shredded Parmesan Cheese and some pesto for these eggs. It’s one of my favorite combinations for food in general but it’s definitely my number one when it comes to eggs.

If you have never baked eggs, it’s really simple and it’s especially great to do when you are making breakfast for a crowd. All you have to do it put your eggs in individual baking dishes and then broil them for about 5 minutes or to however doneness you like. It takes no time at all and really takes a little stress off you if you’re already got a couple pans going on the stove. It’s just one less thing to worry about it.

This recipe is for only 1 serving but if you wanted to makes more, just replicate the recipe in each of your ramekins.

Kraft is looking to help you out for the holidays with coupons worth up to $20 savings redeemable exclusively at Target. If you are a couponer like me, you know cheese coupons are hard to come by so be sure to check out the link! There are coupons for other Kraft products as well and you can find recipes to fit all your needs at Kraft.

Parmesan and Pesto Baked Eggs

1 serving


1/2 teaspoon olive oil
1 tablespoon prepared pesto
1 tablespoon heavy cream
salt and pepper
1/4 cup Kraft Shredded Parmesan
2 eggs


  1. Preheat broiler and place an oven rack about 6 inches away from the broiler.
  2. Brush olive oil onto bottom and sides of an oven-safe ramekin.
  3. Put pesto, heavy cream, salt, pepper, and about half the Parmesan into the ramekin and whisk to combine. Add eggs and stir gently – do no break the yolks!
  4. Broil for 5 – 6 minutes or until the whites are set the the yolks are done to your preference.
  5. Serve hot with toast on the side.


From shopping for gifts to planning family dinners, it’s hard to keep up with all your holiday to-do’s. This year, Kraft is helping out with great weeknight meals and entertaining ideas to make the season a little bit easier. Plus, Kraft is offering up to $20 in coupons, redeemable exclusively at Target, to make food shopping easier and to help you have a happy holiday season.

This is a sponsored conversation written by me on behalf of Kraft. The opinions and text are all mine.


More eggs, y’all!

I made a bunch of deviled egg recipes one day before my husband left (best day of his life) and this was his favorite. He loves everything spicy so of course I knew he would love it.

I did not, however, expect him to kill the whole batch within 30 minutes.

It’s a pretty basic deviled egg recipe but you add a bunch of minced pickled jalapenos and then top it with another jalapeno slice. If you’re looking for a way to spice up your eggs, this is perfect!

So who’s already dyed their eggs? We’re waiting until later this week, I think. Maybe sooner if I run out of ways to entertain the crazies. I had planned on doing the silk-dyed eggs but I never got around to searching for silk ties. Boo! Hopefully next year!

Southwestern Deviled Eggs

adapted from Southern Living


1 dozen large eggs, hard-boiled and peeled
6 tablespoons mayonnaise
2 to 4 tablespoons sliced pickled jalapeno peppers, minced
1 tablespoon mustard
½ teaspoon cumin
â…› teaspoon salt
pickled jalapeno slices, for garnish


  1. Cut eggs in half lengthwise; remove yolks. Place yolks, mayonnaise, minced jalapeno peppers, mustard, cumin, and salt in a bowl; mash everything together. Spoon or pipe the mixture into the egg whites. Garnish with sliced jalapenos. Refrigerate until serving.


If your house is anything like my house, you’re going to have A LOT of hard-boiled eggs hanging around soon. Since I have 2 kids who are old enough to dye eggs, I have to buy two kits because – help me – they can’t agree on which one they want. So that’s 2 dozen eggs. And then I have to dye my own, of course!

So what do you do with 3 dozen hard-boiled eggs if you aren’t really a fan? You make deviled eggs!

These are the weirdest eggs I’ve ever tried but also one of the best! It’s tastes just like caesar dressing – which duh, I should’ve expected since it’s all the same ingredients you use in caesar dressing, including the eggs!

One year ago: Toffee Bar Brownie Torte
Two years ago: Pretzel Bites
Three years ago: Chicken Shawarma

Caesar-Stuffed Eggs

6 - 8 servings

adapted from Rachael Ray


12 hard-boiled eggs
½ tablespoon worcestershire sauce
1 clove garlic, minced
3 tablespoons mayonnaise
1 teaspoon anchovy paste
¼ cup Parmesan, grated
juice of ½ lemon
salt and black pepper


  1. Slice the eggs in half. Place the whites on a serving platter and the yolks in a mixing bowl.
  2. To the bowl with the yolks, add the worcestershire sauce, garlic, mayonnaise, anchovy paste, Parmesan, and lemon juice. Add salt and pepper to taste.
  3. Spoon a bit of the mixture into each egg white. Garnish with extra Parmesan and black pepper. Store in refrigerator until ready to serve.


I was so excited for this week’s French Fridays with Dorie because uhhh, it gave me an excuse to eat potato chips for dinner! Not just chips but my favorite plain, greasy, overly salty potato chips!

This tortilla is a take-off of the traditional which uses cubed, fresh potatoes. It’s just eggs pretty much – they’re whisked with some green onions, fresh herbs, and in this recipe, potato chips before being cooked on the stove until almost set and then finished off in the oven. Dorie says that this is best cooled to room temperature and served as finger food so that’s exactly what I did.

I really enjoyed the recipe (and so did everyone else in my house) but I didn’t think the potato chips added much overall. They got mushy and you could hardly tell they were there. I think I would rather just have scrambled eggs with a side of crispy chips! It was a fun recipe to try – and quite tasty – but I won’t be “wasting” my precious plain potato chips on it again.

As always, the members of French Fridays with Dorie won’t be sharing the recipe since we want to encourage you to check out Around My French Table but a google search might turn up a few blog posts featuring the recipe. ;)

Two years ago: Snickerdoodles