Tired of scrambled eggs?
Switch up your go-to morning meal with these eggcellent breakfast ideas.
From our perspective, the best thing about eggs is that theyre nutrition MVPs.
Photo:Adobe Stock
Craving a protein boost first thing?
you’re able to also broil it in the oven until it’s heated through and slightly crispy.
Crack a large egg into the skillet and fry it to your desired doneness.
Add the fried egg and about 1.5 tablespoons of store-bought salsa verde.
Sprinkle with one tablespoon of chopped cilantro.
Add a thinly sliced radish and finish with a few grinds of fresh black pepper.
Preheat the oven to 375F.
Mix in the shaved asparagus and 2 ounces of grated Manchego cheese.
Heat a 10-inch cast-iron skillet over medium heat.
Add two tablespoons extra-virgin olive oil, swirling it to coat the pan.
Sprinkle with the green parts of the scallions, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Cook for 2 minutes.
Pour the egg and asparagus mixture into the skillet, arranging the asparagus evenly.
Press down gently with a spatula to ensure the asparagus is submerged.
Cook on the stove until the edges of the frittata begin to set, about 5 minutes.
A knife or fork should easily pierce through the frittata.
Allow to cool for 5 minutes before slicing into six wedges.
Add the egg on top of the vegetable hash and season with salt, pepper, and hot sauce.
Recipe courtesy ofEllie Krieger, RD, Food connection and PBS host, and James Beard Award-winning cookbook author.
Although the dish is vegetarian, it’s stuffed with spices that impart a smoky sausage-like flavor.
Spread a spoonful of the cashew cream between 2 slices of whole wheat sourdough bread, making a sandwich.
Dip the sandwich into the egg mixture until fully coated.
Set aside on a parchment-lined plate.
Repeat for another two slices of bread.
Heat a cast iron skillet over medium-high heat.
Remove and cook the other sandwich.
Drizzle with maple syrup and serve ketchup on the side.
Recipe from EATING FROM OUR ROOTS.
Copyright 2023 by Maya Feller.
Published by goop Press/Rodale Books, an imprint of Penguin Random House, LLC.
To make it more filling, serve with a slice of multigrain bread.
Break one egg into a coffee mug.
Cover the egg completely with water, about 1/2 cup.
Microwave for 90 seconds.
Drain off the water.
Recipe courtesy of Michelle Dudash, RDN, author ofThe Low-Carb Mediterranean Cookbook.
Baby Greens Omelet
Meet your greens quota for the day with this easy to make omelet.
Saute a big handful of babyspinachor arugula in a small saute pan with some oil over medium heat.
Crack in 2 whisked eggs with salt and pepper and stir occasionally until cooked.
Sprinkle with cheese once the eggs are set, if desired.
Good Morning Breakfast
Got company?
Theyll love these protein-rich burritos.
Add the egg mixture to the skillet and scramble with the veggies.
Spoon the eggs evenly over four whole-grain tortillas and roll up like a burrito.
Pumpkin Protein Pancakes
When fall rolls around, we cant get enough of pumpkin spice.
These tasty blender pancakes hit the spot on chilly fall mornings.
Pour into six generously greased muffin tins and bake at 325 F until just firm, about 30 minutes.
Optional to add a dollop of plain Greek yogurt, spicy green sauce, or chili crisp on top.
The full recipe appears in The MIND Diet: 2nd Edition, available for pre-order now.
Whisk together one egg, half a ripe mashed banana, and half a cup of rolled oats.
Flip and break it into granola-like chunks for 1-2 minutes.
Serve warm on plain Greek yogurt with berries.
Recipe courtesy ofDawn Jackson Blatner, RDN, author of The Superfood Swap.
Heat a skillet sprayed with cooking spray over medium-high heat.
Serve topped with sliced strawberries, cinnamon, and an extra dollop ofGreek yogurt.
This recipe makes six servings.
Recipe by Lauren Harris-Pincus, MS, RDN, founder ofNutritionStarringYOU.comand author of The Everything Easy Pre-Diabetes Cookbook.
Cheddar and Thyme Mini Frittatas
These little bites are amazing post-workout!
it’s possible for you to freeze them in a freezer-safe container for up to 3 months.
Preheat the oven to 350 F. Whisk eight large eggs together in a bowl.
Spray a muffin pan with cooking spray and pour the egg mixture evenly into the pan.
Bake for 28 minutes or until the frittatas are golden brown on top.
Cool slightly and serve.
Recipe from Everyday Snack Tray.
Copyright 2023 by Frances Largeman-Roth, RDN.
Published by Revel, a division of Baker Publishing Group.
Broccoli-Manchego Omelet
Perfect for feeding a crowd or brunch, this is a fully loaded omelet.
Its delicious with Manchego or cheddar cheese, but use whatever you have on hand.
Whisk six large eggs together in a bowl.
Add 14 cup milk and 14 tsp salt and pepper.
Coat a large skillet with 12 tsp melted butter and add the egg mixture.
Cook over medium heat for 4 minutes.
Add 1 cup of cooked broccoli and 12 cup of Manchego cheese to one side of the omelet.
Fold in half and cook until the edges are set.
Slice into six pieces and serve.
Huevos Rancheros
Thisspicy breakfastis guaranteed to wake you up!
Remove the seeds and ribs from the jalapeno for a less spicy version.
Preheat the broiler and coat a baking sheet with nonstick spray; set aside.
Heat one tablespoon of canola oil over medium-high heat in a large nonstick pan.
Cook for another 5 to 6 minutes.
In a separate skillet, scramble four eggs with one tablespoon of water and 14 teaspoon salt.
Return the pan to the oven and broil until the cheese melts.
Sliced Egg and Tomato Sandwich with Pesto Mayonnaise
This easy breakfast is a great at-work option.
Bring all the individual components and assemble them when you get to your desk.
Add some fresh baby arugula to the sandwich to make it even more nutritious.
Combine one tablespoon of mayo and 112 teaspoons of basil pesto.
Spread over oneslice of whole-grain bread.
Top with a sliced hard-boiled egg and a small sliced tomato.
Top with another slice of bread, or enjoy open-faced.
Scramble three egg whites in a nonstick pan with a bit of oil.
Place in the toaster oven until cheese is melted.
Top with the scrambled egg whites and a slice of tomato.
Fresh eggs work best for poaching.
Crack an egg into a small bowl.
Bring a medium saucepan of water to a boil; reduce heat to low.
Pour the egg into the center of the vortex and cook for 3 minutes.
Use a slotted spoon to remove it.
Heat one tablespoon of extra-virgin olive oil over medium-high heat in a large skillet.
Add two finely chopped onions and saute until soft, about 5 minutes.
Add 14 teaspoon dried rosemary and cook 1 minute more.
Add two medium peeled and cubed potatoes and 13 cup water to the skillet.
Reduce heat to low, cover, and cook for 10 minutes, until tender.
Stir occasionally, allowing the hash to brown evenly all over, about 10 minutes.
Transfer to a plate.
Heat one tablespoon of unsalted butter in the skillet.
Serve the eggs over the hash.
Skip the drive-through and make this breakfast classic yourself.
Note that this makes two sandwiches.
Microwave 2 strips of turkey bacon for 3 minutes or until crisp; set aside.
Whisk six eggs or 11/4 cups of egg whites with salt and pepper.
Coat a nonstick skillet with cooking spray and heat over medium-high heat.
Add the eggs and cook for about 11/2 minutes until set.
Divide the eggs over two slices of toasted whole-grain bread.
