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.
Eggs, mushrooms, and asparagus bake into portable breakfast cups that are easy to make ahead of time and available whenever you need them!
Cook mode (prevents screen from going to sleep)
Ingredients
This link exits Teladoc Health's website. Instacart has its own privacy policies and terms.
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
A sturdy, oven‑baked frittata that serves up clean slices and works equally well for family breakfasts or leftover lunches.
Cook mode (prevents screen from going to sleep)
Ingredients
This link exits Teladoc Health's website. Instacart has its own privacy policies and terms.
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
Made ahead and baked in the morning, this overnight casserole is a no‑stress way to serve a warm, hearty breakfast to a crowd.
Cook mode (prevents screen from going to sleep)
Ingredients
This link exits Teladoc Health's website. Instacart has its own privacy policies and terms.
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
This customizable baked‑egg dish lets everyone build their own perfect combination, making it ideal for family breakfasts with mixed tastes.
Cook mode (prevents screen from going to sleep)
Ingredients
-
-
Optional toppings:
This link exits Teladoc Health's website. Instacart has its own privacy policies and terms.
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
Packed into individual portions, these egg muffins are a grab‑and‑reheat breakfast option that fits easily into busy mornings.
Cook mode (prevents screen from going to sleep)
Ingredients
This link exits Teladoc Health's website. Instacart has its own privacy policies and terms.
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
Was this article helpful?
Sign up to unlock your health, your way at no cost to you.
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.