Three Egg-cellent Recipes to Start the Day
If you’re looking for a few egg-cellent ways to start your day with eggs, look no further! Packed with protein and quick to whip up, these egg recipes offer the fuel your body needs for those eggs-tra busy days!
Classic Egg Sandwich
Start your day with a quick and easy egg and whole-grain English muffin and you’ll have plenty of protein to keep you going until lunchtime.
PREP TIME: 15 mins | TOTAL TIME: 15 mins
SERVINGS: 2
KITCHEN GEAR
- Small bowl
- Small nonstick skillet
- Spatula
- Plates
INGREDIENTS
- 2 large eggs
- 2 tsp vegetable or olive oil
- 2 whole-wheat English
- muffins, split and toasted
Instructions
- Preheat a small skillet over medium heat for about 2 minutes, then add the oil.
- Crack one egg on the rim of the bowl, then empty it into the bowl. Throw away or compost the shell.
- Slowly slide the egg from the bowl to one side of the skillet.
- Crack the second egg into the bowl, then slide it onto the other side of the skillet.
- When the eggs start to set and the edges are solid, use the spatula to flip the first egg, then the second egg.
- Continue to cook the eggs until the yolks are firm.
- Put an English muffin half on each plate. Slide an egg onto each muffin, then top with the other muffin halves. Serve right away.
Make it your own!
Scramble your egg, if you prefer, and/or add any of the following to your sandwich:
- Sliced low-fat cheese (the heat from the egg will melt it a little)
- A handful of baby spinach (the heat from the egg will cook it a little)
- A couple slices of avocado and/or tomato
- Hot sauce
Egg Quesadilla
This protein-packed breakfast dish is a mix between a grilled cheese sandwich and a scrambled egg.
PREP TIME: 10 mins | TOTAL TIME: 10 mins
SERVINGS: 1
KITCHEN GEAR
- Small bowl
- Fork
- Measuring spoons
- Small pan
- Spatula
INGREDIENTS
- 1 large egg
- salt
- 1 teaspoon olive or vegetable oil
- 1 6-inch corn tortilla
- 1 tablespoon grated cheddar or Monterey Jack cheese
- Salsa for topping (if you like)
Instructions
-
Preheat pan over medium heat.
When the pan is hot, add oil, and heat for about 30 seconds. - Crack egg into the bowl, add a pinch of salt, then use fork to beat well until the yolk and white are evenly yellow.
- Add the egg to the pan and let it set for around 10-15 seconds.
- Put the tortilla on top of the egg and press it down a little — the egg should still be soft enough that the tortilla will stick to it. Let the egg set until it doesn’t look runny, then use the spatula to flip so the tortilla is now on the bottom.
- Sprinkle cheese over the egg.
- Cook until cheese is melted, egg is set, and tortilla is nicely browned. Fold in half with egg and cheese on the inside, topped with salsa, if you like, and serve right away.
Get Creative!
Try adding:
- a cup of diced green, yellow, or red bell peppers
- a spoonful of plain yogurt
- a dash of hot sauce
- a sprinkle of fresh, leafy herbs such as cilantro, basil, or chives
- a handful of baby spinach
Green Egg Bake
Give this baked egg dish a try and let the oven do a lot of the cooking for you! This is an easy breakfast, lunch, or dinner casserole that’s just as good cold as it is hot.
PREP TIME: 30 mins | TOTAL TIME: 1 hour
SERVINGS: 8
KITCHEN GEAR
- Cutting board
- Sharp knife (adult needed)
- Measuring cup
- Measuring spoons
- 8 x 8-inch baking pan, or 9-inch pie pan
- Medium-sized skillet
- Heatproof spatula
- Medium-sized bowl
- Fork or whisk
- Pot holders
INGREDIENTS
- 3 tablespoons vegetable oil
- 1 onion, peeled and chopped
- 4 cups (packed) spinach leaves, chopped
- 8 large eggs
- 1⁄2 cup shredded or crumbled cheese, such as cheddar, Swiss, feta, or Parmesan
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon black pepper
Instructions
- Preheat oven to 350 degrees. Use a clean hand or a paper towel to grease a baking pan with 1 teaspoon oil.
- Preheat a skillet on the stove over medium heat, and carefully add the remaining 2 teaspoons oil.
- When the oil is hot, add onion and cook, stirring occasionally, until golden and softened, about 7 minutes.
- Add the spinach, and cook until just wilted, about 2 minutes. Set aside until cool, about 10 minutes.
- Put the eggs, salt, and pepper in bowl and use fork or whisk to mix well.
- Add the cooled spinach mixture and cheese, mix well.
- Pour the mixture into the pan and carefully move it to the oven.
- Bake until the top is golden and eggs are set, 25–30 minutes. To see if the eggs are set, use pot holders to jiggle the pan back and forth: you should not see the eggs moving around as if they’re still liquid in the center.
- Serve warm or at room temperature, or cover and refrigerate up to 2 days.
Add in More Flavors!
- Instead of spinach, add other favorite greens like shredded kale, chard, or mustard greens.
- You can also add 1 cup chopped asparagus (raw or cooked), shredded zucchini, diced cooked sweet potatoes, or fresh or frozen corn kernels.
- Add 1/4 cup chopped fresh basil or flat-leaf parsley leaves, 2 tablespoons chopped cilantro or mint leaves, or 1 tablespoon chopped dill.
