Simple Egg Recipes For Breakfast That Will Boost Your Mornings

These are some of the simple egg recipes

Here are some of the simple egg recipes to break free from the usual sunny-side up and scramble eggs for your breakfast.

Try these simple egg recipes for you and for your loved ones.

Pimiento, Cheese, and Ham Scramble

INGREDIENTS: 8 large eggs, 1 tsp. hot sauce, kosher salt, Pepper, 1 tbsp. olive oil or unsalted butter, 3 oz. thinly sliced deli ham, 1 medium roasted red pepper, 2 scallions, 2 oz. extra-sharp Cheddar, 2 tbsp. cream cheese

DIRECTIONS

1. In a large bowl, whisk together the eggs, hot sauce, 1 tablespoon water, and 1/2 teaspoon each salt and pepper.
2. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the ham and cook, tossing occasionally, until beginning to brown around the edges, 2 to 3 minutes.
3. Add the roasted red pepper and cook, tossing, for 1 minute; transfer to a plate.
4. Add the eggs mixture to the skillet and cook, stirring every few seconds with a rubber spatula, to desired doneness, 2 to 3 minutes for medium-soft eggs.
5. Fold in the ham and peppers along with the scallions, Cheddar, and cream cheese.

Stewed Peppers and Tomatoes with Eggs

INGREDIENTS: 2 tbsp. olive oil, 1 medium onion, chopped, 1 red bell pepper, quartered lengthwise, then sliced crosswise, 1 orange bell pepper, quartered lengthwise, then sliced crosswise, salt, black pepper, 4 cloves garlic, finely chopped, 1 (28-oz.) can whole tomatoes, 8 large eggs, Chopped cilantro, for serving, 4 slices toasted bread

DIRECTIONS

1. Heat the oil in a large skillet, add the onion and cook, covered, for 4 minutes. Add the peppers, season with 1/2 teaspoon each salt and pepper and cook, covered, stirring occasionally, until just tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute.
2. Crush the tomatoes with your hands and add to the skillet along with their juices. Bring to a boil, then reduce heat and simmer until the mixture has slightly thickened, about 5 minutes.
3. Make 8 small wells in the sauce and carefully crack an egg into each one. Cover and gently simmer for 6 minutes. Uncover and cook until the whites are set and the yolks are cooked to desired doneness, 6 to 7 minutes for slightly runny yolks. Sprinkle with chopped cilantro, if desired, and serve with toast.

Smoky Red Pepper Crispy Egg Toast

INGREDIENTS: 5 tbsp. olive oil, 2 large eggs, 2 slices toast, 1/2 tsp. smoked paprika, Roasted red pepper hummus

DIRECTIONS

1. Crack 1 egg into each of 2 small cups. In 10-inch nonstick skillet, heat 3 tablespoons olive oil on medium-high until very hot. Carefully add eggs; stand back, as oil will sputter. Cook until whites are golden brown and crisp around edges and set around yolks, 2 minutes. If edges are dark but whites are not set, remove skillet from heat; cover 10 seconds or until whites are cooked. Season with pinch salt and pepper.
2. In small dry skillet on medium, toast smoked paprika until fragrant, 1 minute. Stir into 2 tablespoons olive oil and set aside. Toast 2 slices of bread. Top each with roasted red pepper hummus and 1crispy egg. Drizzle with smoked paprika oil.

Mexican Scrambled Eggs

INGREDIENTS: 3 large tomatoes, cut into 1/2-in. pieces, 1/2 avocado, cut into 1/2-in. pieces, 1/2 small red onion, finely chopped, 1 small jalapeno (seeded for less heat, if desired), thinly sliced, 1/2 c. cilantro, roughly chopped, 2 tbsp. fresh lime juice, salt, black pepper, 8 large egg whites, plus 4 yolks, 1 oz. low-salt tortilla chips (about 12), broken into small pieces, 1 tbsp. olive oil, 1/2 small head romaine lettuce, leaves torn

DIRECTIONS

1. In a medium bowl, toss together the tomatoes, avocado, onion, jalapeno, cilantro, lime juice, and 1/4 teaspoon each salt and pepper.
2. In a bowl, whisk the egg white and yolks with 2 tablespoons water, 1/4 teaspoon salt and 1/2 teaspoon pepper; mix in the chips.
3. Heat the oil in a large nonstick skillet over medium heat. Add the eggs and cook, stirring with a rubber spatula every few seconds, to desired doneness, 2 to 3 minutes for medium soft eggs. Serve with the greens and top with the salsa.

Low-Carb Breakfast Enchiladas

INGREDIENTS: Cooking spray, for pan, 8 large eggs, 1/4 c. milk, salt, Freshly ground black pepper, 4 tbsp. butter, divided, 6 slices bacon, chopped, 2 c. baby spinach, 1 1/2 c. black beans, 1 c. quartered cherry tomatoes, 1/2 c. enchilada sauce, 1/2 c. shredded cheddar cheese, 1/2 c. shredded Monterey Jack Cilantro, for serving, Chopped avocado, for serving, Pico de gallo, for serving

DIRECTIONS

1. Preheat oven to 350° and grease a square baking pan with cooking spray. In a large bowl, whisk together eggs and milk until very frothy. Season mixture with salt and pepper.
2. Make “tortillas”: In a small nonstick pan over medium heat, melt about a 1/2 tablespoon of butter. Add about 1/4 cup of egg mixture and swirl pan. Cover with a lid and cook for 3 to 5 minutes, until the middle of the eggs are set. Remove from heat and repeat, adding more butter as necessary.
3. Make filling: In a medium skillet over medium heat, cook bacon. Remove bacon pieces from skillet and drain most of fat, leaving about 2 tablespoons of bacon fat. Add spinach, black beans, and cherry tomatoes and cook, stirring occasionally until the spinach has wilted, about 3 minutes. Season with salt and pepper.
4. On a cutting board, lay out one egg tortilla. Top center with spinach filling and bacon, then roll up tightly. Repeat with other tortillas and filling.
5. Spread a thin layer of enchilada sauce in baking pan. Add enchiladas in a single layer. Drizzle more sauce on top, then top with cheddar and Monterey Jack. Bake until cheese has melted, about 15 minutes.
6. Garnish with cilantro, chopped avocado, and pico de gallo. Serve warm.

Low-Carb Breakfast Burritos

INGREDIENTS: 2 large eggs, 1 tbsp. skim milk, 1 tbsp. freshly chopped chives, salt, Freshly ground black pepper, 1 tbsp. butter, 4 slices cooked bacon, 1/2 c. black beans, 1 avocado, thinly sliced, 1/2 c. shredded Cheddar, Salsa, for serving

DIRECTIONS

1. In a small bowl, whisk together eggs, milk, and chives, and season with salt and pepper.
2. In a large nonstick skillet, melt butter. Once pan is completely coated, add the egg mixture. Tilt pan back and forth to make sure it’s completely coated, then let cook, 2 minutes. Once you can move egg back and forth, carefully flip and cook 2 minutes more.
3. Transfer to a plate and top with bacon, black beans, avocado, cheddar, and salsa. Roll up into a burrito and serve.

Clean Green Veggie Egg Muffins

INGREDIENTS: 6 whole eggs, 6 egg whites, 2 cups baby spinach, 1 cup zucchini, diced (about 2 small), 1 bell pepper, diced, ¼ cup green onions, sliced, ¼ cup parsley, chopped, ½ teaspoon salt, ¼ teaspoon pepper, ½ cup shredded Monterey jack cheese (optional)

DIRECTIONS:

1. Preheat the oven to 375 degrees.
2. In a skillet, sauté zucchini and bell pepper for about 5 minutes. Add the spinach and sauté until the spinach is wilted. Add the green onions and parsley and stir to combine. Remove from the heat.
3. In a mixing bowl, whisk together the eggs with the salt and pepper.
4. Spray a muffin tin pan with cooking spray. Evenly divide the veggie mixture among 10 muffin cups. Fill with the eggs until about ¾ full. Top with shredded cheese (optional).
5. Bake for 15 minutes, or until the eggs are cooked through. Remove from the oven and let cool. Store in an airtight container in the refrigerator for up to 4 days or in the freezer (individually wrapped in Saran wrap) for up to a month.

Enjoy these simple egg recipes.

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