5 family-style breakfast recipes
These egg recipes are perfect to serve for your family, or to make on Sunday to have a delicious serving awaiting you each morning for the week ahead. Prepare the recipe once and the breakfast will keep in your fridge for up to a week. No matter which recipe you choose, you always have the option to select different veggies, spices, and toppings to customize your own flavor adventure.
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Ingredients
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Preparation
- Preheat the oven to 350°F. Coat 6 cups in muffin tin with cooking spray.
- Place asparagus and mushrooms in a microwave-safe bowl. Cover and steam in the microwave for about 90 seconds, or until veggies are tender. Set aside.
- In a medium-size bowl, whisk together eggs and egg whites. Mix in asparagus, mushrooms, Swiss cheese, salt, and pepper. Pour mixture into prepared muffin cups.
- Bake for 20-25 minutes, until eggs are set. Let cool, then store in the fridge in an airtight container until ready to eat.
Nutrition
(per serving)- 121 Calories
- 7g Total Fat
- 3g Saturated Fat
- 221mg Sodium
- 194mg Cholesterol
- 2g Total Carbs
- 1g Fiber
- 1g Sugars
- 13g Protein
- 213mg Potassium
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Ingredients
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Preparation
- Preheat the oven to 400°F.
- Lightly spray a medium ovenproof skillet with cooking spray and place over medium heat. Add the potatoes to the skillet. Lightly spray potatoes with cooking spray. Cook for 4-5 minutes, or until the potatoes are golden brown, stirring occasionally.
- While potatoes are cooking, put the broccoli in a microwaveable bowl. Cover and microwave for 4-5 minutes, or until tender, stirring halfway. Drain any excess water. Mix the broccoli into the potatoes.
- In a medium bowl, whisk together the eggs and egg whites. Whisk in the milk, pepper, and salt. Pour the mixture over the potatoes and broccoli, stirring well.
- Bake for 15-18 minutes, or until the eggs are set. Let cool for at least 10 minutes, then cut into 4 equal slices.
Nutrition
(per serving)- 190 Calories
- 5g Total Fat
- 2g Saturated Fat
- 296mg Sodium
- 186mg Cholesterol
- 22g Total Carbs
- 3g Fiber
- 3g Sugars
- 13g Protein
- 555mg Potassium
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Ingredients
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Preparation
- Spray a large nonstick skillet with cooking spray and place over medium-high heat. Add onions, mushrooms, and garlic to the pan. Sauté for 6 minutes.
- Add potatoes and continue to cook for 6 minutes, stirring frequently. Add spinach, basil, salt, and ¼ teaspoon pepper and cook for 2 minutes or until spinach wilts.
- Remove from heat; let stand for 10 minutes. Stir in cheese.
- Place mushroom mixture in an 11 x 7-inch broiler-safe glass or ceramic baking dish coated with cooking spray. Cover and refrigerate overnight.
- Preheat the oven to 350°F.
- Uncover dish. Combine remaining ¼ teaspoon pepper, milk, and eggs in a medium bowl. Pour egg mixture over mushroom mixture. Bake for 25-30 minutes. Remove from the oven.
- Preheat broiler to high. Place casserole under broiler, uncovered. Broil for 3 minutes, or until top is browned and just set.
- Let stand 5 minutes before slicing into 6 pieces. Serve or refrigerate pieces.
Nutrition
(per serving)- 198 Calories
- 8g Total Fat
- 3g Saturated Fat
- 293mg Sodium
- 196mg Cholesterol
- 18g Total Carbs
- 3g Fiber
- 4g Sugars
- 14g Protein
- 382mg Potassium
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Ingredients
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Optional toppings:
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Preparation
- Preheat the oven to 350°F.
- Coat six (6-ounce) ramekins or custard cups with cooking spray. Break 1 egg into each prepared ramekin. Sprinkle eggs evenly with pepper and salt. Spoon 1 teaspoon cream over each egg.
- Place ramekins in a 13 x 9-inch baking dish. Add hot water to the pan, filling to a depth of 1¼ inches. Bake for 25 minutes, or until eggs are set. Add your favorite toppings.
Nutrition
(per serving)- 87 Calories
- 6g Total Fat
- 3g Saturated Fat
- 170mg Sodium
- 192mg Cholesterol
- 1g Total Carbs
- 0g Fiber
- 0g Sugars
- 6g Protein
- 74mg Potassium
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Ingredients
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Preparation
- Preheat the oven to 350°F. Spray a 12-cup muffin tin with cooking spray.`
- Place a large nonstick skillet over medium heat. Add turkey bacon and cook until crispy, about 6-8 minutes. Drain on a paper towel-lined plate, then crumble.
- Add onion and bell pepper to skillet and cook until soft, about 5 minutes. Add kale and cook until softened.
- In a small bowl, whisk eggs, milk, paprika, garlic powder, and black pepper. Fold in cooked vegetable mixture, turkey bacon, and mozzarella. Pour mixture into the prepared muffin tin.
- Bake for 30-35 minutes, until set. Let cool, then store in the fridge in an airtight container until ready to eat.
Nutrition
(per serving)- 138 Calories
- 8g Total Fat
- 3g Saturated Fat
- 241mg Sodium
- 204mg Cholesterol
- 5g Total Carbs
- 1g Fiber
- 2g Sugars
- 13g Protein
- 205mg Potassium
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This content is not intended to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.