Last year’s farm visit left me with more than memories—it gifted me baskets of golden-yolked inspiration. Today those eggs become a wholesome breakfast bite for our pups. Simple, protein-rich, and seasoned only with garden love, these treats prove you don’t need fancy ingredients to nourish a tail-wagging life.
🌿 Ingredients:
2 large eggs
1/4 cup cooked mashed sweet potato
1 tablespoon finely chopped fresh parsley
3–4 tablespoons chickpea or oat flour (add more if needed to thicken)
🧑🍳 Instructions:
Preheat oven to 350°F (175°C).
In a bowl, crack the eggs and stir them well with a fork.
Add sweet potato and parsley, and mix everything together.
Slowly stir in the flour until the mixture becomes thick and easy to scoop.
Drop small spoonfuls onto a parchment-lined baking sheet.
Bake for 12–14 minutes, until they’re firm and lightly golden.
Let them cool completely.
Store in the fridge for up to 4 days, or freeze for up to 1 month.