Everyone has a different method for cooking an egg. Egg lovers, look no further! This is the proper technique to cook this superfood protein. This article shows you how to cook eggs in five different ways, including hard-cooked, poached, scrambled, over easy, and in an omelet.
7 Healthy Egg Breakfast Recipes
1. Calico Scrambled Eggs
When you’re pressed for time and need to get supper on the table quickly, this dish is ideal. The ingredient list is simple, and cooking is kept to a minimum. The green peppers and tomatoes provide color.
- 8 big eggs Ingredients
- a quarter cup of 2% milk
- 1/8 teaspoon to 1/4 teaspoon dill weed
- 1/8 teaspoon to 1/4 teaspoon salt
- 1/8 teaspoon to 1/4 teaspoon pepper
- 1 tablespoon melted butter
- 1/2 cup green pepper, chopped
- 14 cup finely chopped onion
- 1/2 cup fresh tomato, chopped
Directions :
In a mixing bowl, whisk together the first 5 ingredients until smooth. Melt butter in a 12-inch nonstick pan over medium-high heat. Cook and stir in the green pepper and onion until cooked. Take out of the pan.
Pour egg mixture into same pan; cook and whisk over medium heat until eggs begin to thicken. Cook, stirring gently, until the tomato and pepper combination is cooked through and no liquid egg remains.
2. Hash brown nests with portobellos and eggs
The crust for these individual egg quiches is made from hash browns. They appear elegant yet are simple to construct. They’ve been popular at Christmas brunches and other special events.
- 2 tbsp. melted butter
- 1/2 pound chopped sliced baby portobello mushrooms
- 1/4 cup shallots, chopped
- 1 minced garlic clove
- 1 teaspoon of salt
- 1/4 teaspoon black pepper
- a pinch of cayenne pepper
- 2 tbsp. soured cream
- 1 tablespoon fresh basil chopped or 1 teaspoon dried basil
- 7 big eggs, lightly beaten 4 cups frozen shredded hash brown potatoes (approximately 1 pound)
- 1/4 cup Swiss cheese, shredded
- 2 cooked and chopped bacon strips
Directions :
Preheat the oven to 400 degrees Fahrenheit. Melt butter in a large pan over medium-high heat and sauté mushrooms and shallots until soft. Cook and stir for 1 minute after adding the garlic and spices. Remove from the heat and mix in the sour cream and basil.
About 1/4 cup potatoes should be pressed into the bottom and up sides of each of 12 oiled muffin cups. Fill each with approximately 2 tablespoons beaten egg. Add the mushroom mixture, cheese, and bacon over top.
Bake for 15-18 minutes, or until the eggs are set.
3. Greek breakfast caserole
This meal is perfect for a Sunday brunch, or split it into six pieces and freeze it for a quick and simple breakfast any day of the week. I also like to add broccoli, carrots, green onions, Canadian bacon, and strong cheddar cheese to it; the possibilities are practically limitless!
- 1/2 pound casing-free Italian turkey sausage links
- 1/2 cup green pepper, chopped
- 1 chopped shallot
- 1 cup washed, drained, and diced water-packed artichoke hearts
- 1 cup fresh broccoli, chopped
- 1/3 cup chopped sun-dried tomatoes (not packaged in oil)
- six huge eggs
- 6 medium egg whites
- three tbsp fat-free milk
- a half teaspoon of Italian seasoning
- 1 tablespoon garlic powder
- 1/4 teaspoon black pepper
- 1/3 cup feta cheese, crumbled
Directions :
Preheat the oven to 350 degrees Fahrenheit. Cook sausage, green pepper, and shallot in a large pan over medium heat until sausage is no longer pink, 8-10 minutes, breaking sausage into chunks; drain. Pour the mixture into an 8-inch square baking dish sprayed with cooking spray. Serve with artichokes, broccoli, and sun-dried tomatoes on top.
In a large mixing bowl, combine eggs, egg whites, milk, and spices; pour over top. Garnish with feta.
45-50 minutes, uncovered, until a knife inserted into the middle comes out clean. Allow to stand for 10 minutes before serving.
4. Shaksuka
Shakshuka is an egg dish with tomatoes, onion, and cumin. I discovered it while abroad and it has since been my favourite way to eat eggs – Calgary, Alberta resident Ezra Weeks
- 2 tbsp of olive oil
- 1 medium sliced onion
- 1 minced garlic clove
- 1 teaspoon cumin powder
- 1 teaspoon black pepper
- 1 teaspoon to 1/2 teaspoon chilli powder
- 1 teaspoon of salt
- Optional: 1 teaspoon Sriracha chilli sauce or spicy pepper sauce
- 2 medium diced tomatoes 4 big eggs
- fresh cilantro, chopped
- Toasted whole pita breads
Directions :
Heat the oil in a big cast-iron or other heavy skillet over medium heat. Cook and stir until the onion is soft, about 4-6 minutes. Cook for 30 seconds more after adding garlic, spices, and, if preferred, chilli sauce. Cook until the mixture thickens, stirring regularly, for 3-5 minutes.
Make four wells in the vegetable mixture with the back of a spoon; crack an egg into each well. Cook, covered, for 4-6 minutes, or until the egg whites are completely set and the yolks begin to thicken but are not hard. Garnish with cilantro and serve with pita bread.
5. Herb breakfast frittata
On a snowy day, I came up with this dish using what I had in the fridge. The bottom crust of this frittata is made of Yukon Gold potatoes.
- 1/4 cup red onion, thinly sliced
- 1 tablespoon extra virgin olive oil
- 1 big peeled and thinly sliced Yukon Gold potato
- six huge eggs
- 1 teaspoon minced fresh rosemary or 1/4 teaspoon crushed dried rosemary
- 1 teaspoon fresh thyme chopped or 1/4 teaspoon dried thyme
- a quarter teaspoon of salt
- 1/8 teaspoon red pepper flakes, crushed
- 2 tablespoons shredded cheddar cheese 1/8 teaspoon pepper
Directions :
Sauté onion in oil in an 8-inch ovenproof pan until soft. Remove the onion with a slotted spoon and set aside to keep warm. Arrange potato slices in a single layer on the pan’s bottom. Preheat the oven to broil.
Whisk together the eggs, spices, and onion in a small dish; pour over potatoes. Cook, covered, for 4-6 minutes, or until nearly set.
Remove the lid from the skillet. Broil 3-4 inches from the flame for 2-3 minutes, or until the eggs are totally set. Garnish with cheese. Allow to stand for 5 minutes. Slice into wedges.
6. Potato omelette
Even folks who don’t care for eggs will enjoy this dish. The comforting tastes of potatoes, onions and garlic come through. —Edie DeSpain, Logan, Utah
- 2 medium peeled and chopped potatoes
- 2 tbsp of olive oil
- 1/2 cup green onions, sliced
- 1/4 cup fresh parsley, minced
- 1 minced garlic clove 6 big eggs
- 1/2 teaspoon salt 1/4 cup water
- 1/8 teaspoon black pepper
Directions :
Cook potatoes in oil in a 10-inch pan over medium-high heat for 10 minutes, or until golden brown, turning occasionally. Cook until the onions, parsley, and garlic are soft. Turn the heat down to medium.
In a mixing dish, combine the eggs, water, salt, and pepper. Cover and simmer for 8-10 minutes, or until the potato mixture is totally set. Slice into wedges. If desired, top with sour cream and bacon.
7. Sweet potato and egg skillet
I try to incorporate nutritious sweet potatoes in my meals as often as possible, especially with breakfast. I created this recipe with the purpose of feeding my family a healthy, hearty breakfast—and it worked! —Jeanne Larson, Mission Viejo, California
- 2 tbsp. melted butter
- 2 medium peeled and chopped sweet potatoes (about 4 cups)
- 1 minced garlic clove
- split 1/2 teaspoon salt
- a quarter teaspoon dried thyme
- 4 big eggs 2 cups fresh baby spinach
- 1/8 teaspoon black pepper, finely ground
Directions :
Melt the butter in a big cast-iron or other heavy pan over low heat. Add sweet potatoes, garlic, 1/4 teaspoon salt, and thyme; simmer, covered, for 4-5 minutes, or until potatoes are almost cooked, turning occasionally. Stir in spinach for 2-3 minutes, or until wilted.
Make four wells in the potato mixture with the back of a spoon. Fill each well with an egg. Sprinkle the eggs with the remaining 1/4 teaspoon salt and pepper. Cook, covered, over medium-low heat for 5-7 minutes, or until egg whites are completely set and yolks begin to thicken but are not hard.
