Blueberry Breakfast Pie

End of September approaching. Food supplies running low. Overspending food budget imminent, or….not?

I made a list of meals we could make with food we still had. A bit of a challenge, with no milk or butter left, minimal cheese and fresh produce, and not many eggs. But I came up with quite a few things that will be tasty as well as nourishing, like rice and beans, potato soup, pork curry, hamburgers (I’m trying out a new bun recipe!), cozy lentils, and oatmeal.

Obviously, we have more food than I thought. I even made coconut pie the other day, subbing watered-down yogurt for the milk! As I considered these things, an interesting concept surfaced: People like me probably think that when the fridge looks empty, a trip to the store is imperative, when in fact they can find all they need for dozens of meals in the pantry and freezer.

In the freezer, I had chopped squash and ginger, hamburger meat, a few pork cutlets, dried coconut, and plenty of chicken broth. In the pantry, there were plenty of potatoes, dried beans, flour, oats, and a few boxes of pasta. It takes some foresight to imagine how individual ingredients can turn into complete, tasty meals, but the combinations are in fact as endless as a Dickens novel, and can be equally satisfying.

Did I mention that I had blueberries in the freezer too? You should’ve guessed, in light of that post I did a while back, in my early days of blogging (i.e. two months ago). I used some blueberries to create this blueberry breakfast pie, which you can make too using just two eggs, plus pantry staples and (hopefully) those berries you froze after summer’s picking spree.

More blueberry recipes to try:

Blueberry French Toast

Lemon Blueberry Ice

Blueberry Cordial

Lemon Blueberry Buttermilk Muffins

Oat and Blueberry Muffins

Find all my recipes in the Recipe Index