In the Thick of It (and Finding Simplicity)

by Anna Hopkins

This past week felt like the definition of being in the thick of it — potty training for Gray, teething for Hadley, and lots of little sibling interactions that melt my heart (and sometimes test my patience).

Gray’s new favorite thing is to grab Hadley’s feet and say, “Hey Mr. Feets,” which makes her belly laugh in the sweetest way. Moments like that make the chaos worth it.

But if I’m honest, in this season of parenting two littles, I’ve been craving routines that make life feel simpler. One thing that has been a total game-changer? Meal prepping.

We started a rotating weekly dinner menu (taco night, pasta night, pizza/movie night…), and it’s taken so much stress out of evenings. And for mornings, I’ve leaned into prepping protein-packed breakfasts so Gray has something ready to eat the second he wakes up hungry.

Here’s my newest recipe find — and it’s quickly become a family favorite.


From My Kitchen: High Protein Egg Biscuits

These little broccoli cheddar egg biscuits are delicious, quick to make, and sneak in some veggies for the kids (and me). Gray wakes up starving, so having something ready to reheat has made mornings feel calmer.


The Recipe

Makes: 10 biscuits
Time: 30 minutes

Ingredients:

  • 6 large eggs

  • 1/2 cup diced yellow onion

  • 2 tsp minced garlic

  • 1 1/2 cups finely chopped broccoli (about 1 small head)

  • 3/4 cup almond flour

  • 1/4 cup coconut flour

  • 1/2 tsp baking powder

  • 1/2 cup cottage cheese or farmer’s cheese

  • 1/2 cup shredded mild cheddar

  • Salt + pepper to taste

Instructions:

  1. Preheat oven to 375°F and line a baking sheet with parchment paper.

  2. In a skillet, sauté onion, garlic, and broccoli in 1/2 tbsp avocado oil until softened.

  3. Whisk eggs until smooth, then stir in veggie mixture, almond flour, coconut flour, baking powder, collagen (if using), cottage cheese, and seasonings. Let batter rest 5 minutes.

  4. Scoop 2–3 tbsp batter onto the baking sheet per biscuit. Sprinkle with cheddar.

  5. Bake 18–25 minutes, until golden and firm. Store in fridge for 4–5 days.

Pro tip: These reheat beautifully for busy mornings — perfect for little hands (and moms on the go).


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