Your momma probably told you there'd be days like this.

For most of the week, half of my kitchen floor has been under repair. So we've been eating leftovers and cleaning. I even cleaned the things that clean.

So you can appreciate that I was really ready to get out to the farmers market and the grocery store when the temperatures finally warmed.

In my cleaning, I ran across recipes for two of my favorite bite-sized breakfasts — Roasted Broccoli Crustless Quiche and Bacon, Herb and Cheese Savory Muffins.

Broccoli is in season now, so that's a big plus for this quiche, and the other is made with hardy fresh herbs that survived the big chill of 2018. Honestly, the only plants I have left are parsley and rosemary (and the parsley may very well be on life support).

These breakfasts can be made ahead, frozen and then heated up when you’re in need of something quick and delicious as you scurry out the door on busy mornings. Both recipes take a little time to prepare, so making ahead is ideal, but worth it for their layers of flavor.

Now that the kitchen is on the mend and everything else is clean, I’m ready to tackle my newly organized cookbooks. Cleaning out my pantry and freezer left me with a good inventory of ingredients I have and ideas for plenty of new dishes and old favorites to make.

Teresa B. Day is a local food writer and author of the “I Eat BR” blog. You can reach her at