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.

Mushroom & asparagus cups

Makes 6 servings | Prep: 10 min | Cook: 27 min

Ingredients

• Nonstick cooking spray
• 1 cup chopped asparagus
• 1 cup chopped mushrooms caps
• 6 eggs
• 4 egg whites
• ½ cup shredded low-fat Swiss cheese
• ¼ tsp salt
• ¼ tsp freshly ground pepper

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 

Serving size: 1 muffin

Calories: 121 | total fat: 7 g | saturated fat: 3 g | sodium: 221 mg | cholesterol: 194 mg | total carbs: 2 g | fiber: 1 g | sugars: 1 g | protein: 13 g | potassium: 213 mg

Broccoli frittata

Makes 4 servings | Prep: 10 min | Cook: 25 min

Ingredients

• Nonstick cooking spray
• 2 cups fresh grated potato
• 2 cups small broccoli florets, rinsed and drained
• 4 whole eggs
• 4 egg whites
• ¼ cup nonfat milk
• ¼ tsp black pepper
• ¼ tsp salt

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

Serving size: ¼ of frittata

Calories: 190 | total fat: 5 g | saturated fat: 2 g | sodium: 296 mg | cholesterol: 186 mg | total carbs: 22 g | fiber: 3 g | sugars: 3 g | protein: 13 g | potassium: 555 mg

Overnight egg & potato casserole

Makes 6 servings | Prep: 35 min | Cook: 30 min + overnight + 30 min (9 hours total)

Ingredients

• Nonstick cooking spray
• 1½ cups chopped onion
• 8 oz sliced mushroom caps
• 3 garlic cloves, minced
• 2 cups frozen shredded hash brown potatoes, defrosted
• 5 cups fresh baby spinach
• 2 Tbsp fresh basil, chopped, or 1 Tbsp dried
• ¼ tsp salt
• ½ tsp freshly ground black pepper, divided
• 3 oz reduced-fat Swiss cheese, finely chopped
• ½ cup nonfat milk
• 6 large eggs, lightly beaten

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 

Serving size: ⅙ casserole

Calories: 198 | total fat: 8 g | saturated fat: 3 g | sodium: 293 mg | cholesterol: 196 mg | total carbs: 18 g | fiber: 3 g | sugars: 4 g | protein: 14 g | potassium: 382 mg

Baked eggs, your way

Makes 6 servings | Prep: 5 min | Cook: 25 min

Ingredients

• Nonstick cooking spray
• 6 large eggs
• 1 tsp freshly ground black pepper
• ¼ tsp salt
• 2 Tbsp light whipping cream
• Optional toppings: salsa, nonfat Greek yogurt, hot sauce

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

Serving size: 1 ramekin

Calories: 87 | total fat: 6 g | saturated fat: 3 g | sodium: 170 mg | cholesterol: 192 mg | total carbs: 1 g | fiber: 0 g | sugars: 0 g | protein: 6 g | potassium: 74 mg

Veggie & turkey bacon egg muffins

Makes 6 servings (12 muffins) | Prep: 10 min | Cook: 55 min

Ingredients

• Nonstick cooking spray
• 3 slices low-sodium, low-fat turkey bacon
• 1 small yellow onion, chopped
• 1 red bell pepper, washed, seeded, and chopped
• 2 cups kale, chopped into small pieces, stems removed
• 6 large eggs
• 3 Tbsp nonfat milk
• ¼ tsp paprika
• ½ tsp garlic powder
• Freshly ground black pepper
• ½ cup shredded low-fat mozzarella cheese

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 

Serving size: 2 muffins

Calories: 138 | total fat: 8 g | saturated fat: 3 g | sodium: 241 mg | cholesterol: 204 mg | total carbs: 5 g | fiber: 1 g | sugars: 2 g | protein: 13 g | potassium: 205 mg