8 Recipes That Make Egg-cellent Breakfasts
Eggs are a great way to start your morning. World’s Healthiest Foods says that eggs are a high-quality source of protein, are full of omega-3s, and are nutrient dense. For people who are looking for a breakfast that will keep them full and power them through their morning routine, eggs are a great choice. For people watching their cholesterol, eggs should be eaten sparingly, but as WebMD points out, even the American Heart Association has given people the green light for eggs if they limit their intake to one per day. So get ready to scramble and bake, because we’ve got eight egg breakfast recipes you need to wake and make.
1. Bacon and Cheddar Omelette
Feed the family this weekend with Williams-Sonoma’s cheesy omelette, which has a satisfyingly crunchy element from the crispy cooked bacon bits. You should be able to serve six with this omelette, but it may make more or less depending on how large you cut the omelette wedges.
- 12 eggs
- ⅓ cup water
- 3 tablespoons unsalted butter
- 4 green onions, thinly sliced diagonally
- 1 or 2 pinches of salt
- 1 cup grated cheddar cheese
- 8 ounces bacon, cooked until crispy and roughly chopped
Directions: In a bowl, lightly whisk the eggs and water until blended. Set aside. In a large nonstick fry pan over medium heat, melt 1 tablespoon of the butter. Add the green onions and sauté until soft, 2-3 minutes. Transfer to a bowl.
In the same pan, melt the remaining 2 tablespoons butter and swirl in the pan until it foams. When the foam subsides, add the eggs and season with salt. Using a spatula, quickly and lightly stir the eggs in a small circular motion until most of the liquid has cooked off but the eggs are not completely solidified, 7-10 minutes. Sprinkle the cheese, bacon, and green onions across half the omelette.
Holding the handle of the pan in one hand and a serving platter in the other hand, tip the pan forward, toward the platter. Slide the filled half of the omelette onto the platter, then invert the pan to fold the omelette in half. Cut into wedges and serve immediately.
2. Spinach Egg Wrap
For a nutritious breakfast for four, try Health‘s spinach and egg wrap. If you are using liquid egg whites instead of separating the egg yolk from the white, Pastry Scoop says that 1 large egg white fills approximately 2 tablespoons.
- nonstick cooking spray
- 1 (5-ounce) box or bag of baby spinach, chopped
- 4 eggs
- 4 egg whites
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 ounces shredded pepper jack cheese
- 1 avocado, sliced
- 4 whole-wheat tortillas
- hot sauce
Directions: Spray a nonstick skillet over medium-high heat. Add spinach and cook, stirring until wilted, 2 minutes. Whisk together eggs and egg whites in a small bowl. Add eggs to skillet and cook, stirring, until cooked through, 3-4 minutes. Season with salt and pepper. Place ¼ of egg mixture in the center of each tortilla and sprinkle with 1 ounce cheese. Top with 4 slices avocado and fold, burrito-style. Slice in half and serve.
3. Herb-Baked Eggs
You don’t have to slave over the stovetop to get your egg breakfast. With a little help from Ina Garten and the Food Network, you’ll have perfectly baked breakfast eggs seasoned with herbs.
- ¼ teaspoon minced fresh garlic
- ¼ teaspoon minced fresh thyme leaves
- ¼ teaspoon minced fresh rosemary leaves
- 1 tablespoon minced fresh parsley
- 1 tablespoon freshly grated Parmesan
- 6 extra-large eggs
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- kosher salt and freshly ground black pepper
- toasted French bread or brioche, for serving
Directions: Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat. Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won’t be baking them in these) without breaking the yolks. Have all of your eggs ready before you start cooking.
Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and ½ tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly but carefully pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5-6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once halfway through if they aren’t cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.
4. Microwave Coffee Mug Scramble
But maybe you have even less patience than what Garten’s stove-free recipe requires. For a fast, fuss-free egg breakfast, you can always turn to your microwave. Yes, your microwave. If you’ve never microwaved your eggs before, here is a basic recipe from Incredible Eggs to get you started. Always be aware that the power of your microwave may differ drastically from someone else’s, and you may need to adjust the amount of time spent zapping your eggs.
- 2 eggs
- 2 tablespoons milk
- 2 tablespoons shredded cheddar cheese
- salt and pepper
Directions: Coat a 12-ounce, microwave-safe coffee mug with cooking spray. Add eggs and milk; beat until blended. Microwave on high for 45 seconds; stir. Microwave until eggs are almost set, 30-45 seconds longer. Top with cheese; season with salt and pepper.
5. Creamy Scrambled Eggs
Not everyone will go for this style of egg or Gordon Ramsey’s technique, but for anyone who looks forward to a plate of creamy eggs in the morning, this has to be your go-to method. Ramsey cooks his eggs in a deep pan or pot, not a skillet (something demonstrated in the video). He also uses crème fraîche, but if you cannot find that, you can use sour cream instead. Food.com has this rundown of ingredients and preparation for Ramsey’s perfect scrambled eggs.
- 6 large eggs
- 3 tablespoons cold butter, diced
- 2 tablespoons crème fraîche
- freshly ground sea salt and pepper
- 3 chives or green onions, chopped (optional)
- 3 slices rustic bread, to serve
Directions: Break the eggs into a cold, heavy-based pan, place on the lowest heat possible, and add half the butter. Using a spatula, stir the eggs frequently to combine the yolks with the whites.
As the mixture begins to set, add the remaining butter. The eggs will take about 4-5 minutes to scramble — they should still be soft and quite lumpy. Don’t let them get too hot: keep moving the pan off and back on the heat (as the bottom of the pan stays heated even after taking it off of the stove). Meanwhile, toast the bread.
Add the crème fraîche (or sour cream) and season the eggs at the last minute, then add the snipped chives. Put the toast on warm plates, pile the softly scrambled eggs on top, and serve immediately.
6. Quinoa Spinach Bake
We’ll leave the scrambled eggs behind and return to baking with a breakfast to add to your set of quinoa recipes with The Healthy Apple‘s quinoa spinach bake. It serves eight, and since it is equally tasty at room temperature, you can prepare it ahead of time and easily transport it — ideal qualities in a dish for a late brunch with a group of friends.
- ¼ cup sesame seeds
- 1 pound fresh baby spinach
- 2 teaspoons extra-virgin olive oil
- 1 shallot, diced
- 2 cloves garlic, peeled and minced
- 1 tablespoon dried thyme
- ¼ teaspoon chili powder
- 2 cups cooked quinoa (about 1 cup uncooked quinoa)
- 1 cup Greek plain yogurt
- 2 large eggs, lightly beaten
- ¾ teaspoon sea salt
- ½ teaspoon freshly ground white pepper
Directions: Preheat oven to 350 degrees Fahrenheit. Coat an 8-by-8-inch baking dish with cooking spray, then coat with sesame seeds. Fill a large bowl with ice and water; set aside. Bring a large pot of water to a boil. Add spinach; blanch until bright green, approximately 8-10 seconds. Transfer hot spinach to the ice bath to cool for 30 seconds, then remove and drain water. Set aside spinach on a paper towel.
Heat olive oil in a medium skillet. Add shallot, garlic, thyme, and chili powder; sauté until translucent, approximately 8-10 minutes. Remove from heat and transfer to a medium-sized bowl.
Add spinach, cooked quinoa, yogurt, eggs, sea salt, and pepper to the onion mixture; mix well to combine. Transfer quinoa mixture into the prepared baking dish and place in the oven. Bake until set and golden brown, approximately 60 minutes. Remove from oven. Slice and serve warm or at room temperature.
7. Garden Vegetable Frittata
Kelsey Nixon’s frittata from the Cooking Channel will pump up your morning. With iron-packed spinach and 20 grams of protein per serving, you definitely won’t be hit with a mid-morning snack craving when you start your day off with a satisfying slice of frittata; this recipe serves six.
- 2 tablespoons olive oil, plus more for drizzling
- 5 small red potatoes, thinly sliced
- 1 bunch green onions, trimmed and sliced
- 1 cup grape tomatoes, sliced
- 1 cup baby spinach, torn
- 1 clove garlic, crushed
- 8 eggs
- 1 tablespoon chopped fresh basil, plus more for garnish
- 1 to 2 cups shredded Asiago cheese, plus more for garnish
- kosher salt and freshly ground black pepper
Directions: Preheat oven to 375 degrees Fahrenheit. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced potatoes to the skillet and sauté for about 6-8 minutes, until tender but firm. Remove the potatoes from the skillet. Add another tablespoon olive oil and add the green onions, tomatoes, spinach, and garlic. Sauté for an additional 1-2 minutes or just until the spinach is wilted. Season the vegetables with salt and pepper.
In a medium bowl, beat together the eggs, basil, cheese, salt, and pepper. Pour into the skillet over the vegetables. Reduce heat to medium-low and scramble the eggs for 1 minute. Return the potatoes to the skillet. Cook for an additional 2-3 minutes, or just until the eggs start to set around the edges. Drizzle olive oil around the edge of the pan to ensure easy removal.
Finish cooking in the oven for an additional 10-12 minutes, until the eggs have completely set in the center. Serve straight out of the skillet or flip onto a serving plate. Garnish with shredded Asiago cheese and fresh basil.
Take a classic egg-in-the-hole (toad-in-the-hole, bird nests, or whatever you called it growing up) breakfast to a new level by using high-quality ingredients. This Country Living recipe replaces your average bread with thick slices of sweet brioche. Similarly, you could use challah for a sweet taste or take it in another direction entirely with thick sourdough slices. You can also make breakfast whimsical by using cookie cutters to make shapes in the bread for the egg to be nestled into.
- 4 slices (1-inch thick) brioche
- 3 tablespoons unsalted butter, melted
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 4 jumbo eggs
Directions: Set the broiler to low. Punch out a 2½-inch hole from the center of each bread slice. Stir the melted butter, salt, and pepper together and brush the mixture on both sides of the bread slices and cutouts, including the inside of the hole.
Toast the slices and cutouts of bread on a large nonstick skillet over medium-low heat until golden. Flip the bread and crack an egg into each hole. Cover and cook until egg sets, about 1½-2 minutes. Place the skillet under broiler just until the white is fully cooked. Serve immediately.