5 family-style breakfast recipes

Golden-brown broccoli and cheese quiche with a flaky crust, served on parchment paper atop a wooden cutting board, with fresh broccoli florets and peppercorns scattered around.

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.

Golden-brown broccoli and cheese quiche with a flaky crust, served on parchment paper atop a wooden cutting board, with fresh broccoli florets and peppercorns scattered around.
Mushroom & asparagus cups
Prep Time 10 minutes
Cook Time 27 minutes
Servings 6 servings
Serving Size 1 muffin

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Ingredients

Preparation

  1. Preheat the oven to 350°F. Coat 6 cups in muffin tin with cooking spray.
  2. 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.
  3. 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. 
  4. 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
  • 7 g Total Fat
  • 3 g Saturated Fat
  • 221 mg Sodium
  • 194 mg Cholesterol
  • 2 g Total Carbs
  • 1 g Fiber
  • 1 g Sugars
  • 13 g Protein
  • 213 mg Potassium
Golden-brown broccoli and cheese quiche with a flaky crust, served on parchment paper atop a wooden cutting board, with fresh broccoli florets and peppercorns scattered around.
Broccoli frittata
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 servings
Serving Size 1/4 of frittata

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Ingredients

Preparation

  1. Preheat the oven to 400°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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
  • 5 g Total Fat
  • 2 g Saturated Fat
  • 296 mg Sodium
  • 186 mg Cholesterol
  • 22 g Total Carbs
  • 3 g Fiber
  • 3 g Sugars
  • 13 g Protein
  • 555 mg Potassium
Golden-brown broccoli and cheese quiche with a flaky crust, served on parchment paper atop a wooden cutting board, with fresh broccoli florets and peppercorns scattered around.
Overnight egg & potato casserole
Prep Time 35 minutes
Cook Time 1 hour
Servings 6 servings
Serving Size 1/6 casserole

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Ingredients

Preparation

  1. 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.
  2. 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. 
  3. Remove from heat; let stand for 10 minutes. Stir in cheese. 
  4. Place mushroom mixture in an 11 x 7-inch broiler-safe glass or ceramic baking dish coated with cooking spray. Cover and refrigerate overnight.
  5. Preheat the oven to 350°F. 
  6. 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.
  7. Preheat broiler to high. Place casserole under broiler, uncovered. Broil for 3 minutes, or until top is browned and just set. 
  8. Let stand 5 minutes before slicing into 6 pieces. Serve or refrigerate pieces.

Nutrition

(per serving)
  • 198 Calories
  • 8 g Total Fat
  • 3 g Saturated Fat
  • 293 mg Sodium
  • 196 mg Cholesterol
  • 18 g Total Carbs
  • 3 g Fiber
  • 4 g Sugars
  • 14 g Protein
  • 382 mg Potassium
Golden-brown broccoli and cheese quiche with a flaky crust, served on parchment paper atop a wooden cutting board, with fresh broccoli florets and peppercorns scattered around.
Baked eggs, your way
Prep Time 5 minutes
Cook Time 25 minutes
Servings 6 servings
Serving Size 1 ramekin

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Ingredients

  • Optional toppings:

Preparation

  1. Preheat the oven to 350°F.
  2. 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.
  3. 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
  • 6 g Total Fat
  • 3 g Saturated Fat
  • 170 mg Sodium
  • 192 mg Cholesterol
  • 1 g Total Carbs
  • 0 g Fiber
  • 0 g Sugars
  • 6 g Protein
  • 74 mg Potassium
Golden-brown broccoli and cheese quiche with a flaky crust, served on parchment paper atop a wooden cutting board, with fresh broccoli florets and peppercorns scattered around.
Veggie & turkey bacon egg muffins
Prep Time 10 minutes
Cook Time 55 minutes
Servings 6 servings
Serving Size 2 muffins

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Ingredients

Preparation

  1. Preheat the oven to 350°F. Spray a 12-cup muffin tin with cooking spray.`
  2. 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. 
  3. Add onion and bell pepper to skillet and cook until soft, about 5 minutes. Add kale and cook until softened.
  4. 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.
  5. 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
  • 8 g Total Fat
  • 3 g Saturated Fat
  • 241 mg Sodium
  • 204 mg Cholesterol
  • 5 g Total Carbs
  • 1 g Fiber
  • 2 g Sugars
  • 13 g Protein
  • 205 mg Potassium

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