It’s a good thing I (unintentionally) had a backup plan.
The other night I decided to try a new recipe that I didn’t think was all that risky. Perhaps I should have been nervous about a hasbrown, spinach and tomato pie, but I love all of those things. I thought it would almost be like a caprese bake with hashbrowns. Or like a skillet with different toppings.
And I can tell you where it went wrong, too. First, the amount of egg was ridiculous. I get that that’s what you need to make it all stick together so it’s like a pie (at least that’s what I do with spaghetti pie)…but four eggs? It was overkill. And that was after I doubled the amount of hashbrowns in the recipe. I can only imagine how much the eggs would dominate if I’d only used two cups.
The other mistake (at least from my perspective) was nutmeg. It seemed a little strange for a seasoning but I thought I’d give it a shot, especially since it wasn’t a ton. I probably could have tolerated it had it not been for the egg overload. Two bites in and I’d had enough.
Feeling hungry and frustrated at 8 p.m. on Monday night, I turned to something I knew I loved: whole wheat pumpkin muffins. Who needs dinner when you can have two muffins and greek yogurt?
I was thankful I made those suckers on Sunday evening. They were the perfect snack (or dinner in my case) for fall, although I do love all things pumpkin. The chocolate chips definitely add to it. One slightly bad thing is that they started to turn yesterday, so they’re only good for about three days (thankfully I handed some off to the middle). Had I not doubled the recipe, though (I didn’t want to have half a can of pumpkin leftover), it would have been perfect.
At least once recipe turned out well for me this week!