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11 Easy New Egg Recipes You May Have Not Yet Tried

by
author image Jess Barron
Jess Barron is head of editorial at LIVESTRONG.COM.She has appeared on MSNBC's "The Most," ABC News Now, and XM satellite radio. Barron's writing has appeared on Wired.com, Yahoo! and Poprocks.com.

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11 Easy New Egg Recipes You May Have Not Yet Tried
Betsie Van Der Meer/Getty Images

Among the millions of LIVESTRONG.COM members using our free MyPlate Calorie Tracker app, eggs are one of the most popular foods tracked. And it makes sense -- eggs are a nutritious, versatile and easy-to-prepare source of high-quality protein. It's seems everyone is always on the lookout for new recipes to keep breakfast tasty, healthy and quick. Read on for 11 easy egg recipes the LIVESTRONG.COM team has been enjoying.

1. Microwave Egg & Veggie Breakfast Bowl
Photo courtesy of the American Egg Board

1 MICROWAVE EGG & VEGGIE BREAKFAST BOWL

You can make this 5-minute Italian-inspired eggs Florentine in the microwave. In addition to the protein-packed eggs, you’re getting all the nutritional strength of spinach. As a dark leafy green, spinach contains several important phytochemicals, including lutein, which helps prevent age-related macular degeneration. Spinach also contains lipoic acid, which helps antioxidant vitamins C and E regenerate. Because of its role in energy production, lipoic acid is being investigated for regulating blood sugar levels. INGREDIENTS: 1 egg, 1 tablespoon water, 2 tbsp thinly sliced baby spinach, 2 tablespoons chopped mushrooms, shredded mozzarella cheese, sliced grape or cherry tomatoes and 1 teaspoon coconut oil. DIRECTIONS: 1. Coat 8-oz. ramekin or custard cup with coconut oil. 2. Add egg, water, spinach and mushrooms; beat until blended. 3. Microwave on HIGH 30 seconds; stir. Microwave until egg is almost set, 30 to 45 seconds longer. 4. Top with cheese and tomatoes.

Related: See complete recipe and nutritional info

2. Three-Minute Breakfast Burrito
Cate Norian

2 THREE-MINUTE BREAKFAST BURRITO

This three-minute breakfast burrito will cost you about $1.99 per serving to make. It’s healthier, faster and more affordable than anything than you can grab at the drive-through window. SERVES: 1. CALORIES: 495. FAT: 21 grams. CARBOHYDRATES: 43 grams. PROTEIN: 26 grams. INGREDIENTS: 2 whole eggs, 1 whole-wheat tortilla, 1/8 cup salsa, 1/4 cup black beans, 2 slices avocado, 2 tablespoons nonfat milk, 2 tablespoons shredded cheddar cheese. DIRECTIONS: 1. Coat 2-oz. microwave-safe coffee mug with cooking spray. 2. Add eggs and milk; beat until blended. 3. Microwave on HIGH 45 seconds; stir. 4. Add in black beans and stir again. 5. Microwave until eggs and beans are almost set, 30 to 45 seconds longer. 6. When the eggs and bean mixture is hot, spoon it out onto the tortilla and top with shredded cheese, chopped avocado and salsa. 7. Wrap it up and eat it!

Related: See complete recipe and nutritional info

3. Twice Baked Sweet Potato and Egg
Cate Norian

3 TWICE BAKED SWEET POTATO AND EGG

These baked, stuffed sweet potatoes are so easy, healthy, satisfying and flavorful. SERVES: 4. CALORIES: 206. FAT: 12 grams. CARBOHYDRATES: 17 grams. PROTEIN: 7 grams. INGREDIENTS: 2 medium sweet potatoes, 1 yellow onion (diced), 4 eggs, 4 raw cloves of garlic, 4 teaspoons Greek yogurt, 2 tablespoons olive oil, 1 tablespoon chives (chopped), 1 dash salt and pepper. DIRECTIONS: 1. Preheat oven to 400°F (200°C). Scrub potatoes, pierce them with a fork and put them on the oven rack for 30-40 minutes until soft. 2. In a large frying pan, heat oil over medium-high heat. Sauté the onion with garlic for about 5 minutes until soft. 3. When the potatoes are cool enough to handle, cut potatoes in half, lengthwise, scoop the interior out of each, leaving about a quarter-inch shell of potato flesh and skin. Add the scooped-out potato flesh, Greek yogurt, salt and pepper into the pan and stir well to combine. 4. Place the potato shells on the baking sheet and fill them with the mixture. Press the mixture with a spoon so a hole is formed to make space for the eggs. Sprinkle chives on top and crack an egg on top of each stuffed potato. 5. Cook at 400°F (200°C) for 10-15 minutes until the egg is set. The whites will be set while the yolks are a bit runny.

Related: See complete recipe and nutritional info

4. Ring Around an Egg
IngridHS/iStock/Getty Images

4 RING AROUND AN EGG

These are healthy, easy-to-make and they look pretty, too. SERVES: 2. SERVING SIZE: 2 rings. CALORIES: 305. FAT: 24 grams. CARBOHYDRATES: 10 grams. PROTEIN: 14 grams. INGREDIENTS: 4 eggs, 1 red bell pepper, 1 medium avocado, 1 teaspoon coconut oil, 1 dash salt and pepper. DIRECTIONS: 1. Heat 1 teaspoon coconut oil in a skillet over medium heat. 2. Slice a red or green bell pepper, and place four 3/4-inch-thick pepper rings in skillet. 3. Flip the rings a few times so that they cook evenly. 4. Crack an egg into the center of each ring and cook until the white is just firm, 1 to 2 minutes. 5. Serve each with 1/4 avocado, thinly sliced. If you like, you can enjoy with 1 slice whole-grain or gluten-free bread.

Related: See complete recipe and nutritional info

5. Microwave Veggie Nut Coffee Cup Scramble
Photo courtesy of the American Egg Board

5 MICROWAVE VEGGIE NUT COFFEE CUP SCRAMBLE

Nuts and eggs? This one-cup breakfast scramble combines veggies, eggs and nuts for a quick and delicious breakfast. INGREDIENTS: 1 egg, 1 tablespoon water, 1/4 cup chopped broccoli, 1/4 cup chopped mushrooms, shredded mozzarella or fontina cheese, chopped, toasted walnuts, coconut oil. DIRECTIONS: 1. Coat 12-oz. microwave-safe coffee mug with coconut oil. 2. Add egg, water, broccoli and mushrooms; beat until blended. 3. Microwave on HIGH 30 seconds; stir. Microwave until egg is almost set, 30 to 45 seconds longer. 4. Season with salt and pepper, if desired. 5. Top with cheese and walnuts.

Related: See complete recipe and nutritional info

6. Gluten-Free 2-Minute Microwave Blueberry Muffin
A_Lein/iStock/Getty Images

6 GLUTEN-FREE 2-MINUTE MICROWAVE BLUEBERRY MUFFIN

Here is a healthier one-serving version of a blueberry muffin that's easy to make, nutritious, tasty and filling. With just 340 calories and 12 grams of protein, this muffin is grain-free, gluten-free, Paleo-friendly and full of protein. The egg alone boasts 6 grams of protein and 13 essential vitamins and minerals and all 9 essential amino acids. SERVES: 1. CALORIES: 340. FAT: 19 grams. CARBOHYDRATES: 18 grams. PROTEIN: 12 grams. INGREDIENTS: 1 egg, 3/4 cup frozen blueberries, 2 tablespoons ground flaxseed meal, 1 tablespoon chia seeds, 1 1/2 teaspoons organic raw honey, 1 teaspoon organic coconut oil, 1 teaspoon organic vanilla extract, 1 dash sea salt. DIRECTIONS: 1. Break egg into large, microwave-safe mug and stir with a fork until lightly beaten. 2. Stir in honey, vanilla extract, salt, flaxseed and chia seed until blended into a "batter." 3. Gently fold in the blueberries until distributed evenly. 4. Microwave on high for 2 minutes. (Check the muffin's consistency; if it hasn't "set," put it in for 30 more seconds.) 5. Turn the mug upside down over a small plate and gently tap the bottom so that the muffin falls onto the plate. Top it with a few spare blueberries and/or another drizzle of honey. Or, eat it out of the mug on the go.

Related: See complete recipe and nutritional info

7. Rainbow Sandwich Pinwheels
Cate Norian

7 RAINBOW SANDWICH PINWHEELS

This is a fun-to-eat sandwich that one of our LIVESTRONG team members made for her son to bring to school with him. SERVES: 2. CALORIES: 402. FAT: 29 grams. CARBOHYDRATES: 19 grams. PROTEIN: 26 grams. INGREDIENTS: 3 whole-wheat wraps, 2 large hard-boiled eggs (sliced), 2 slices of cheddar cheese, 1/4 avocado OR 2 tablespoons pesto sauce, 1 dash salt and pepper. DIRECTIONS: 1. Take the first wrap and smear with avocado or pesto sauce. Add a slice of cheese on the layer. 2. Take the next bread slice and smear with some ketchup and add the sliced hard-boiled eggs. 3. Take the third slice of bread and layer with the slices of cheese so that the whole layer is covered with cheese. 4. Put the 3 slices on top of each other and then roll up into a roll. 5. Cut in the center and you will see that you have a bottom white, middle layer of red and white, and third green layer. It's a rainbow roll!

Related: See complete recipe and nutritional info

8. Magic Gluten-Free Banana & Egg Pancakes
Photo courtesy of the American Egg Board

8 MAGIC GLUTEN-FREE BANANA & EGG PANCAKES

Here’s our magical recipe for gluten-free Paleo pancakes. The eggs provide practically all the protein for these pancakes (12 grams of protein — 6 grams of which are found in the yolks!) SERVES: 1. CALORIES: 285. FAT: 15 grams. CARBOHYDRATES: 27 grams. PROTEIN: 13 grams. INGREDIENTS: 2 eggs, 1 banana (ripe), 1 teaspoon olive oil. DIRECTIONS: (Be sure to use a ripe and mushy banana). 1. Peel banana and put it into a mug or small bowl. 2. Mash the banana with a fork until it has achieved a smooth, gooey consistency. 3. Crack and stir in the eggs and make sure the whole mixture is blended and smooth without any large banana chunks -- this is your pancake batter! 4. Heat a griddle or non-stick pan on medium heat. 5. Grease griddle with olive oil, coconut oil or nonstick cooking spray. 6. Pour the batter onto the griddle in small pancake circles, the size of silver dollars. After approximately one minute of cooking, flip your pancakes. 7. Enjoy them plain or add a small drizzle of pure maple syrup, honey or agave nectar.

Related: See complete recipe and nutritional info

9. Kelly’s Sweet Potato-Avocado-Eggs
Kelly Plowe

9 KELLY’S SWEET POTATO-AVOCADO-EGGS

This is an easy, delicious recipe from our nutritionist. SERVES: 1. CALORIES: 466. FAT: 38 grams. CARBOHYDRATES: 22 grams. PROTEIN: 15 grams. INGREDIENTS: 2 eggs, 1/2 medium sweet potato (cut into one-inch cubes), 1/3 medium avocado (sliced), 1 tablespoon olive oil, 1 teaspoon paprika, 1/4 teaspoon cayenne pepper, 1/4 teaspoon black pepper, 1/4 teaspoon salt, 1 teaspoon coconut oil. DIRECTIONS: 1. Preheat oven to 350°F. 2. Peel and cut half a sweet potato into 1-inch cubes. 3. Toss with olive oil, paprika, cayenne pepper, salt and pepper. 4. Bake on a roasting pan for approximately 40 minutes at 350°F. 5. Once done, top with 1/3 sliced avocado and 1 or 2 eggs, cooked your favorite way. (Kelly likes hers over easy so the egg soaks into the potato).

Related: See complete recipe and nutritional info

10. Easy Hard-Boiled Eggs
Photo courtesy of the American Egg Board

10 EASY HARD-BOILED EGGS

For easier peeling, use eggs that are 7 to 10 days old. Put eggs in a pot in one layer (avoid stacking them), and try to put them in a pot that just fits the number of eggs. In other words, don’t use a huge pot to boil four eggs. Add enough cool water into the pot to just cover the eggs. The reason you do this is so the eggs don’t bubble up during the boil and smash into the pan or other eggs, causing them to crack their shells. Put the pot on high heat. When the water just reaches the boiling point, put a lid onto the pot, move the eggs off the heat, set a timer for 10 minutes. After 10 minutes, carefully pour out the hot water and place the eggs in ice water to stop the cooking. If you get a greenish ring around the yolk, don't worry: This harmless discoloration results from a reaction between sulfur in the egg white and iron in the yolk. It occurs when eggs have been cooked for too long or at too high a temperature. This method -- cooking eggs in hot, not boiling, water, then cooling immediately -- minimizes the green ring. SERVING SIZE: 1 egg. CALORIES: 70. FAT: 4 grams. CARBOHYDRATES: 1 gram. PROTEIN: 6 grams.

Related: See full instructions and complete nutritional info

11. Spicy Sriracha and Egg Oatmeal
Cate Norian

11 SPICY SRIRACHA AND EGG OATMEAL

If you're getting bored with your regular old oatmeal and you want to try something new, check out this spicy and savory recipe. SERVES: 1. CALORIES: 316. FAT: 12 grams. CARBOHYDRATES: 37 grams. PROTEIN: 16 grams. INGREDIENTS: 1/2 cup dry oatmeal, 1 cup water, 1 egg, 1 tablespoon chia seeds, 1 tablespoon soy sauce, 1 tablespoon hot chili sauce, such as Sriracha, 1/4 teaspoon black pepper, 1 pinch sea salt. DIRECTIONS: 1. Cook the oatmeal according to the package directions. 2. When the oatmeal is a few minutes away from being ready, crack and stir in one egg. 3. Stir in tamari or soy sauce, chia seeds and Sriracha sauce (if you like things spicy!). 4. Add salt and pepper to taste and enjoy!

Related: See complete recipe and nutritional info

What Do YOU Think?
Stígur Karlsson/Vetta/Getty Images

WHAT DO YOU THINK?

What’s your favorite egg recipe? Leave a comment below and share it. Have you tried any of the recipes mentioned in these slides? Which one looks the best to you? Let us know.

Related: Eggs or Cereal -- Which is a Better Breakfast for Weight Loss?

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