Fast and Easy Salsa Verde Eggs

Salsa verde eggs are a quick and easy meal that’s spicy and satisfying. It’s a healthy, simple and low-calorie treat for any time of day!

Salsa Verde Eggs

Salsa Verde Eggs

Course Breakfast
Servings 1
Calories 173 kcal

Ingredients
  

  • ¼ cup fresh salsa
  • 1 egg
  • Salt and pepper to taste
  • 2 tbsp mozzarella cheese, shredded

Instructions
 

  • Coat small saute pan with cooking spray.
  • Add salsa to pan and over medium heat until simmering. Push salsa to the sides of the pan, making a “well” for the egg.
  • Crack the egg into well. Cover and cook for 2-3 minutes to the desired doneness. Season with salt and pepper to taste.
  • Remove from heat. Sprinkle with mozzarella and cover until cheese melts. Serve immediately.
Keyword breakfast, breakfast ideas, cooking for one, eggs, fast and easy, healthy, keto, low calorie, low carb, meal for one, one pan meal, one skillet meal, quick and easy, salsa

Did you know?  Despite the negative press that eggs have received in the past, they can absolutely be a part of a healthy diet!

Suggestion:  Serve this over a slice of simple white toast!

Sausage Egg Breakfast Cups

Sausage egg breakfast cups serve up a complete and nutritious breakfast in one handy portion. It makes a great buffet selection or grab-and-go breakfast.

Sausage Egg Breakfast Cups

Sausage Egg Breakfast Cups

(Courtesy: Penny Jacques)
Course Breakfast
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 lb ground pork
  • 1 tsp ground sage
  • ½ tsp ground thyme
  • ¼ tsp paprika
  • ¼ tsp cumin
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp brown sugar
  • ¾ cup freshly minced onion and green pepper
  • ¾ cup shredded cheddar cheese
  • 6 eggs, beaten

Instructions
 

  • Preheat oven to 400℉.  Coat the wells of a 12ct muffin tin with cooking spray.
  • In a large bowl, combine ground pork, sage, thyme, paprika, cumin, salt, pepper and brown sugar. Mix thoroughly and put equal amounts into 12 muffin cups. Mold mixture along the bottom and up sides to form cups.
  • Add one tablespoon onion/pepper mix and one tablespoon cheese to each cup. Fill each cup with egg and sprinkle with cheese.
  • Bake for 20-25 minutes until eggs are set and slightly browned on top.
  • Hack: Feel free to use your favorite vegetales and/or cheese in this recipe or whatever you have on hand!
  • Hack: Frozen vegetables can be used in this recipe.
  • Hack: To prevent sticking, immediately run a knife around the edge of the cups after removing them from the oven and gently loosen the sides and bottom from the cup. Allow to sit for 5 minutes and remove from the cup.
  • Hack: Leftovers can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. To reheat, thaw in refrigerator overnight and microwave at 20-second intervals just until heated through.
  • Hack: Some egg cup recipes suggest that you just crack an egg over the top. Yolks and whites require different reheating times, resulting in (either) dried-out whites or unheated yolks. Using beaten eggs will alleviate this problem.
Keyword brunch, buffet, cooking for one, cooking for singles, make ahead, make ahead breakfast, muffin tin meals, quick and easy, sausage egg cups, single serving meal

Did you know?  Despite the negative press that eggs have received in the past, they can absolutely be a part of a healthy diet!

Baked cauliflower casserole is another great option if you’re looking for make-ahead, grab-and-go breakfasts!

Crustless Vegetarian Quiche

Crustless vegetarian quiche is easy to put tother and is very versatile. Eat it hot, eat it cold, eat it for any meal at any time of day!

Crustless Vegetarian Quiche

Crustless Vegetarian Quiche

Course Breakfast
Servings 6
Calories 121 kcal

Ingredients
  

  • 1 tbsp olive oil
  • ½ cup chopped onion
  • 2 cloves garlic, minced (2 tsp)
  • ½ cup chopped red bell pepper
  • ½ cup chopped green bell pepper
  • 6 chopped broccoli florets
  • ½ cup chopped tomato
  • 6 large eggs
  • 2 tbsp milk
  • 1 tsp dried oregano
  • ½ tsp black pepper
  • ½ tsp salt
  • cup parmesan cheese

Instructions
 

  • Preheat oven to 425℉.
  • Place oil to a large saute pan and heat over medium-low. Add onion, garlic, peppers, broccoli and tomato. Saute until tender, about 4 minutes.
  • Spread vegetables in the bottom of a lightly greased 9” pie pan.
  • Wisk together eggs, milk, spices and ¼ cup parmesan cheese. Pour egg mixture over vegetables in pie pan.
  • Cover pan loosely with foil and bake for 10 minutes at 425͒. Turn the heat back to 350͒ and bake for an additional 15 minutes.
  • Remove foil, sprinkle with remaining cheese. Bake for an additional 5-10 minutes until a knife inserted in the center comes out clean.
  • Serve warm or cold.
  • Hack: Leftovers can be stored in the refrigerator for up to 5 days.
  • Hack: Cut leftovers into serving-size pieces. Place on a cookie sheet and put in the freezer until solid. Move to a freezer bag or container and store in the freezer for up to 3 months.
Keyword breakfast, breakfast bakes, brunch, buffet, buffet food, eggs, gluten-free, healthy, keto, low calorie, low carb, meatless, quiche, vegetable quiche, vegetarian

Did you know?  Despite the negative press that eggs have received in the past, they can absolutely be a part of a healthy diet!

Hack:  Frozen or dehydrated vegetables can be used in this recipe.

Strawberry Banana Yogurt Smoothie

This super quick and easy strawberry banana yogurt smoothie makes breakfast a breeze! Pack an extra punch by adding greens such as kale, spinach or chard!

Strawberry Banana Yogurt Smoothie

Strawberry Banana Yogurt Smoothie

Course Breakfast
Servings 1
Calories 250 kcal

Ingredients
  

  • 1 banana
  • 6 strawberries
  • 5.3 oz Chobani less sugar Madagascar vanilla and cinnamon Greek Yogurt
  • 1 tsp fresh ginger, grated

Instructions
 

  • Blend in blender until smooth. Add milk or water to thin, if necessary.
  • Hack:  Mix it up by trying different kinds of fruit, greens and/or seeds!
  • Hack:  Frozen fruit can be used in this recipe.
  • Hack:  Make this vegan and/or lactose-free by using soy or nut yogurts.
  • Hack: Leftover fresh strawberries can be stored in the freezer. Spread in a single layer on a cookie sheet and place in the freezer until solid. Place in a sealable freezer bag and store in the freezer for use in recipes that call for mashed or pureed strawberries.
  • Hack: If your bananas have reached maximum ripeness, remove peels and place them on a cookie sheet in the freezer. Once solid, place in a sealable freezer bag and store in the freezer for use in recipes that call for mashed or pureed banana.
  • Hack: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place it in a sealed freezer bag or container and pop it in the freezer.
Keyword banana smoothie, breakfast smoothie, greek yogurt, strawberry banana yogurt smoothie, strawberry smoothie, vegetarian, yogurt smoothie

Did you know?  Greek yogurt has a number of advantages over regular yogurt including more protein and less carbohydrates.  Check out the facts here.

Overnight oats is another fast, easy and nutritious breakfast recipe using Greek yogurt!

Easy Eggs Florentine

Creamed spinach gives this vegetarian version of easy eggs florentine a great twist. It pulls together in a jiffy for a super easy breakfast, brunch or supper!

Easy Eggs Florentine

Easy Eggs Florentine

Course Breakfast
Cuisine French
Servings 1
Calories 175 kcal

Ingredients
  

Instructions
 

  • Toast English muffin. Spread creamed spinach over the top and place under broiler.  While muffin is cooking, fry an egg to the desired doneness. When spinach begins to brown, top with Parmesan cheese and continue broiling until melted.  Remove from broiler and top with the fried egg. Add salt and pepper to taste.
  • Hack:  Slice English muffins in half horizontally and return to original packing.  Place in sealable bag and place in freezer for up to 3 months.
  • Hack:  Make more than one egg and store them for later use.  For the best quality, I suggest cooking scrambled eggs in an egg ring as this provides for uniform cooking and reheating.  Cook just until set. These eggs can be stored in the refrigerator for up to 3 days or in the freezer for up to 6 months. To freeze eggs, place on a cookie sheet and place in the freezer until firm.  Seal in a freezer bag or container and store in the freezer. To reheat, thaw or remove from refrigerator and microwave at 20-second intervals just until heated through.
Keyword breakfast, breakfast ideas, brunch, creamed spinach, eggs, Eggs Florentine, vegetarian

Did you know?  Despite the negative press that eggs have received in the past, they can absolutely be a part of a healthy diet!

Basic Overnight Oats Recipe

This basic overnight oats recipe is a do-ahead recipe that will make your mornings stress-free!! Oats are loaded with good-for-you nutrients to start your day.  Switch things up by replacing the oats with homemade granola.

Basic Overnight Oats Recipe

Basic Overnight Oats Recipe

Course Breakfast
Cuisine American
Servings 2 people
Calories 175 kcal

Ingredients
  

  • cup plain Greek yogurt
  • ½ cup rolled oats
  • cup milk (dairy or unsweetened non-dairy)
  • ½ tsp vanilla
  • pinch of salt
  • 1-2 tbsp honey or preferred sweetener

Stir-in Suggestions:

  • Peanut butter and sliced strawberries
  • Chopped apples, pecans and cinnamon (⅛ tsp).
  • Mashed banana, sliced strawberries and Nutella
  • Pitted cherries and shredded coconut
  • Dried cranberries and freshly grated ginger
  • Use your imagination. The possibilities are endless!

Instructions
 

  • Mix the first 6 ingredients (yogurt through sweetener) together until well blended. Add desired stir-ins. Separate into two containers with tightly fitting lids.
  • Refrigerate overnight. Stir before serving.
  • Hack: Use granola instead of rolled oats!
  • Hack: The basic overnight oats recipe can be stored, tightly sealed, in the refrigerator for up to 5 days. The overnight oats with stir-ins can be stored for up to 3 days.
  • Hack: Take advantage of the wide variety of fruits and berries that can be found in the frozen foods section of the grocery store. If the pieces are too large for your liking, simply let a few thaw so you can mash them or puree the desired amount in a blender.
  • Hack: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it!  Simply place it in a sealed freezer bag or container and pop it in the freezer.
  • Hack: If your bananas have reached maximum ripeness, remove peels and place them on a cookie sheet in the freezer. Once solid, place in a sealable freezer bag and store in the freezer for use in recipes that call for mashed or pureed banana.
  • Hack: Use any leftover Greek yogurt to make this versatile Dill Greek Yogurt Dip!
Keyword breakfast, make ahead breakfast, oatmeal, overnight breakfast, overnight oats, rolled oats, vegan, vegetarian

Did you know?   Oats are a great way to start your day.  They’re packed with nutrition that combats heart disease and diabetes while helping control your weight and digestive health.  Check out the facts here!

Scrambled Egg with Spinach, Tomato and Onion

Scrambled Egg with Spinach, Tomato and Onion make a fast and easy low-carb breakfast, packed with protein to start your day off strong!

Scrambled Egg with Spinach, Tomato and Onion

Scrambled Egg with Spinach, Tomato and Onion

Course Breakfast
Cuisine American
Servings 1 person
Calories 297 kcal

Ingredients
  

  • ½ cup sweet onion, chopped
  • ¾ cup vegetable broth
  • 8 oz frozen spinach
  • 1 tomato, chopped
  • Balsamic Vinegar to taste
  • Salt to taste
  • 2 eggs
  • Splash of milk

Instructions
 

  • Place onion in a saute pan with ¼ cup broth. Cook over medium-low heat until onions are soft and golden. Add vegetable broth as needed, ¼ cup at a time. Add spinach and tomato. Turn up the heat to medium and simmer until most of the liquid is gone. Add balsamic vinegar and salt to taste. Remove to plate.
  • Add eggs and milk to a small bowl and scramble with a fork. Spray saute pan with cooking spray. Add eggs and cook to desired doneness. Add salt and pepper to taste. Remove to plate with spinach mixture and enjoy!
Keyword breakfast, eggs, gluten-free, keto, low carb, scrambled eggs, skillet breakfast, stir fry, vegetarian, veggie egg skillet

Did you know?  Despite the negative press that eggs have received in the past, they can absolutely be a part of a healthy diet!

Suggestion:  If you want to add a few carbs to your breakfast, try pairing this with a gourmet veggie bagel!

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