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And I got to thinking…breakfast casserole without bread is really just quiche that doesn’t have to hold up to being cut into the shape of pie So when I saw the July theme of The Recipe Redux was oven-free recipes (AND I was left with a whole lot of the Fairlife milk I bought for The Professor who opened it the day before leaving for two weeks #curses #thankgoodnessitslactosefree) I mean my slow cooker, the eggs, and I. It cooks in the time it would take you to shower, change, and get everything else ready to greet your guests Cook on high 2 hours, or until eggs are browning, puffed up, and pulling away from the side of the pot.

Such a long name for something so small. My goal for this month’s Recipe Redux [Small Bite Desserts] was the same as my goal for most of my cooking these days: “What can I eat in from the pantry/fridge/freezer that will then, consequently, NOT have to be thrown away nor moved with me in August?” The answer to that question varies, but the meals do sometimes end up a hot mess However, sometimes they end up pretty darn delicious

There have been many reasons to celebrate around here, lately: dissertation defenses, new jobs, birthdays, end-of-the-year BBQs, actually sleeping through the night every now and then (battling insomnia, not a newborn). Mine is not until August, but my dear friend and ‘bama little sister, Amanda, is graduating tomorrow, and I wanted to make a little treat for her to commemorate the occasion. And while there are “healthy birthday cake granola” recipes (or at least one), I figured, let’s just not even TRY to pretend like you want anything but butter and sugar and more sugar (sprinkles) and ACTUAL CRUMBLES OF FAUX BIRTHDAY CAKE. Adapted from this recipe by Sprinkle for Breakfast Mix together sugars, flour, baking powder, and salt in a mixing bowl.

I wanted to jump in this month to help The Recipe Redux bring attention to the problem of food waste (in honor of Earth Day). Now, my contribution is useful for using up leftovers–extra veggies, extra cooked grains, extra bites or bits of meat, or the last few eggs in the carton–but it is doubly effective at promoting conservation, because many of these “extras” are in my fridge because I purposely cook more than I need. All of these leftovers make for endless combinations of delicious and nutritious lunchtime (or dinner time) concoctions of happiness. The Professor isn’t down with leftovers, but I cook just so that I can HAVE leftovers.