STL food blogger Thyme4Breakfast, Lisa Annie, shares her favorite recipes!

Let’s talk about Lisa!! She’s a University City mom who has a knack for cooking up creative and delicious food, and she uses Instagram as her platform for sharing meals and mom life (go follow her @thyme4breakfast).

We started partnering with Lisa at the start of BCVF, and we’ve been drooling over her cooking ever since! That’s why we’ve invited her onto BCVF to share her favorite breakfast foods using Brush Creek Valley Farms pasture-raised meat and eggs! Okay Lisa, take it away:


I’m Lisa Annie.

I am currently in nursing school, am married, have an amazing little boy,  and LOVE to cook on my free time. I started my blog @thyme4breakfast  4 years ago and have been on a journey to learn as much as I can about cooking and food in general. Breakfast  is hands down my favorite meal of the day. #teambrekkie. Cooking is one of my love languages, and if we become friends chances are I will try to feed you all the time. I love and appreciate the  farm to table concept of cooking. It is going back to our roots, eating wholesome food, and sitting down at the table eating together as a family. 

I hope you enjoy my recipes and I can’t wait to connect with you.

Lisa Annie

Hashbrown egg muffins


  • 2 russet potatoes

  • 1 sweet potato

  • 1 tbsp garlic

  • 1 tbsp freeze dried onions

  • salt and pepper

  •  cheese (your favorite kind)

  • BCVF pasture-raised eggs (for filling the hashbrown egg muffins)

  • rosemary, parsley, or thyme ( fresh herb to put on top of eggs when cooked)


  1. Preheat the oven to 375  degrees. 

  2. Grate the potatoes. Throw them in a pot of boiling salted water for 1 minute. Drain thoroughly and use a cheese cloth ( paper towels if you don’t have a cloth) and squeeze all of the excess water out of the potatoes.

  3. In a bowl, mix the garlic, onions, salt, and pepper with the potatoes.
    Spray the pan with  some oil to avoid the hashbrowns from sticking. Line the muffin pan with the grated potatoes. Normal muffin pans will hold one egg. The larger sized muffin pan ( 6 to a tray not 12) will hold 2 eggs.

  4. Bake the hashbrowns until they are crispy and golden. 30-45 min. Add your fave cheese and eggs and bake until the eggs are cooked but the yolk is still runny. 15-20 minutes.

  5. Top with your favorite herb and serve!

  6. The hashbrown muffins can be made in advance and kept in the fridge. They just need to be reheated for a few minutes by themselves before adding the egg(s). 

Avocado and mango salsa Toast


  • BCVF Bacon

  • Prosciutto

  • 1/2 Avocado

  • Bread slice (whichever bread you normally use)

  • Mango salsa ( buy it or use the recipe for it below)

  • Pickled 6 min egg (recipe below)

  • 1/4 tbsp olive oil

  • 1/4 tsp of lemon juice

  • Sriracha granada (optional if you like spicy)

  • Red pepper hummus


  • Make your pickled 6 minute eggs and mango salsa (you can do this step the night before)

  • Toast your bread and layer it with red pepper hummus. Slice half of the avocado and place it on top of the hummus.

  • Cook the bacon until its cooked all the way through.

  • Cook the prosciutto with the bacon. This only takes 1-2 minutes because its such a thin slice of meat. 

  • Add the mango salsa  on top of the avocado. Drizzle the olive oil and lemon juice on top of the mango salsa.

  • Next add your prosciutto and top with an egg cut in half. If you want even more flavor and lovey spicy food, throw a little sriracha granada on top of the eggs.

  • Serve bacon on the side

Pickled 6 minute eggs 


  • 1/2 cup of apple cider vinegar 

  • 1/4 rice wine vinegar 

  • 1 beet (peeled and cut in cubes)

  • 1/2 red onion ( sliced)

  • 2 tbsp sugar 

  • 1 cup water 

  • 1 tablespoon of yellow and brown mustard seeds Simmer on medium for 3-4 minutes until sugar is melted 


  1.  Simmer on medium for 3-4 minutes until sugar is melted 
    Then cool completely for 15-30 min (putting it in the fridge is ideal)

  2. Boil water, place eggs in them for 6 minutes. Take eggs out and place in ice and water bath.. peel eggs.. and then place the eggs in a container with the pickling mix on top.

  3. Make sure it has a tight seal. 

  4. Leave for 2-3 days or longer for a stronger flavored pickled egg.

Mango Salsa

  • 1 mango- peeled and cubed

  • 1/4 fresh jalapeno

  • 2 tbsp raw honey

  • 2 tbsp red onion

  •  fresh mint (for garnish)

Mix it all together and serve! It is best if it can sit for a little while or even over night. The flavors really set in the longer it sits, but it can definitely be served right away.