Tag archives for Egg Recipes

3 Healthy Baked Egg Recipes | Better Breakfasts

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Shakshuka Baked Eggs
1 teaspoon oil
1 cup strained tomatoes
1/2 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon red pepper flakes
1 garlic clove, minced
2 large eggs
2 tablespoons crumbled feta
Salt and freshly cracked black pepper

Preheat the oven to 425ºF. Lightly grease two ramekins with oil. Set them aside.
In a small bowl, mix together the strained tomatoes, smoked paprika, cumin, coriander, red pepper flakes, garlic, salt and pepper.
Divide the mixture between the two ramekins and crack an egg into the centre of each. Bake the eggs until they are cooked to your liking, about 12 to 15 minutes.
Serve immediately with fresh bread.

Kielbasa Hash Brown Baked Eggs
1 teaspoon oil
1/2 cup diced turkey kielbasa
1/2 cup frozen hash brown potatoes
1/4 cup shredded white cheddar cheese
4 large eggs
1 tablespoon chopped chives

Preheat the oven to 425ºF. Lightly grease two ramekins with oil. Set them aside.
Divide the kielbasa, hash browns and cheddar cheese between the two ramekins. Create a well in the centre of each ramekin and crack two eggs into each. Bake the eggs until they are cooked to your liking, about 12 to 15 minutes.
Serve immediately topped with fresh chives.

Go Green Baked Eggs
1 teaspoon oil
1/2 cup finely chopped broccoli
1/2 cup chopped asparagus
1/2 cup finely chopped kale
1/2 teaspoon garlic powder
1/4 cup crumbled goat cheese
4 large eggs
1 tablespoon chopped chives

Preheat the oven to 425ºF. Lightly grease two ramekins with oil.
Divide the broccoli, asparagus, kale, garlic powder and goat cheese between the ramekins. Create a small well in the centre of each ramekin and crack two eggs into each well. Season the eggs with salt and pepper to taste. Bake the eggs until they are cooked to your liking, about 12 to 15 minutes.
Serve immediately with freshly chopped chives.

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5 Egg-celent Omelette Recipes!

Cooking Instructions:
In a small bowl, whisk eggs. Heat up a nonstick pan over medium-low heat and add butter. Once butter is melted, pour in eggs and stir constantly with a rubber spatula. Once eggs begin to solidify, swirl the pan to fill in any gaps. Run the spatula along the edge of the pan to make sure i doesn’t stick. When eggs have set in an even layer, add toppings of choice. Carefully, by tipping the pan slightly, fold the omelette over on itself.
Enjoy!

Spring Herb & Parmesan Omelette

2 eggs
1 tsp chives, chopped
1 tsp parsley, chopped
1 tsp basil, chopped
2-3 tbsp parmesan cheese, freshly grated
Salt and pepper to taste
Butter

Asparagus & Roasted Red Pepper Omelette

2 eggs
3 asparagus spears, steamed
3 tbsp roasted red pepper, chopped
1 tbsp feta, crumbled
Salt and pepper to taste
Butter

Broccolini Cheddar Omelette

2 eggs
2 broccolini spears, blanched
3 tbsp cheddar cheese
Salt and pepper to taste
Butter

Mushroom & Goat Cheese Omelette

2 eggs
5 mushrooms, sautéed
2 tbsp goat cheese, crumbled
Salt and pepper to taste
Butter

Spinach, Sundried Tomato and Feta Omelette

2 eggs
¼ cup spinach, chopped
2 sundried tomato halves, thinly sliced
2 tbsp feta, crumbled
Butter

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