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FITNESS

Wellness

7 egg recipes worth getting out of bed for

 

On weekdays, it can be tough enough to find the open box of cereal and pour a bowl. But on weekend mornings, it’s awesome to linger over a plate of tasty eggs. Whip up these easy brunch dishes for your fam, or treat your besties after an awesome sleepover. Pass the OJ!
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    Hashbrown & Egg Nest by Lauren’s Latest

    Last night’s leftover potatoes become this morning’s clever egg cups. A classic pairing, presented in a brilliant, bite-sized new way.

    What you’ll need:

    • 3 tablespoons butter
    • 1/3 cup diced onion
    • 2 leftover baked potatoes
    • 1 egg
    • salt & pepper 

    Directions

    1. Melt butter in a skillet and throw in some onions. When you are done put these to the side.
    2. Grate baked potatoes into a bowl.
    3. Add all ingredients together and mix well.
    4. Put the mix into seperate muffin tins. 
    5. Bake at 400 degrees for about 15 minutes. 
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    Bacon and Egg Crescent Squares by Table Spoon

    Yes, we’re fans of health food, but some days just beg for bacon. These squares look gourmet, but barely take more effort than popping open a tube of dough. Flat-out amazing with a side of fruit salad.

    What you’ll need:

    • 1 tube Pillsbury Crescents
    • 4 eggs
    • 6 slices bacon
    • 2 tablespoons Parmesan cheese
    • salt and pepper
    • 1 tablespoon fresh chopped basil or parsley

    Directions:

    1. Take the dough out of its package and unroll it on a flat-sheet pan.
    2. Crack open two eggs on each square of dough and sprinkle cheese, salt and pepper on top.
    3. Next add some strips of pre-cooked bacon on top.
    4. Bake until dough is a light golden brown.
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    Paleo-Powered Breakfast: Eggs Baked in Avocado by Fitsugar

    Jumpstart an active day with an open-faced avo, a huevo and a few spices, for a breakfast that’s loaded with protein and good fat. This would also be tasty with a dash of hot sauce or salsa.

    What you’ll need:

    • 2 ripe avocados
    • 4 fresh eggs
    • 1/8 teaspoon pepper
    • 1 tablespoon chopped chives

    Directions:

    1. Cut your avocado and remove the pit from the center.
    2. Scoop out some of the avocado from the center underneath where the pit was.
    3. Crack one egg into each half of the avocado.
    4. Place the avocados in a baking pan. Use a smaller baking pan so that avocados fit snug and won't move.
    5. Cook at 425 degrees for 15 minutes.
    6. Garnish your avocado with chives and pepper or whatever you would like.
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    Easy Oven Egg Sandwiches by Ella Claire

    Cuteness alert. These sweeties kinda look like your fave fast-food egg sandwich, but are way healthier because they’re baked by YOU. And, yeah, looking that those ripe strawberries just makes us hungry.

     

    What you’ll need:

    • 1 package English muffins
    • 6 eggs
    • sliced Havarti cheese (or whatever cheese you prefer)
    • butter
    • salt and pepper to taste

     

    Directions:

    1. Place each egg on a buttered muffin tin and back for 15 minutes at 350 degrees.
    2. Toast your english muffins while your eggs are in the oven.
    3. When the eggs are done, place them on your english muffin and add cheese.
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    Breakfast Biscuit Cups by Taste of home

    Meet the latest morning mash-up: a biscuit that looks like a muffin and contains three of breakfast’s best indulgences (that’d be eggs, cheese and sausage). They take a little time to make, but they’d add some wow-factor to a big brunch.

    What you’ll need:

    • 1/3 pound bulk pork sausage
    • 1 tablespoon all-purpose flour
    • 1/8 teaspoon salt
    • 1/2 teaspoon pepper
    • 1 tablespoon 2% milk
    • 1/2 cup frozen cubed hash brown potatoes, thawed
    • 1 tablespoon butter
    • 2 Eggland's Best Eggs
    • 1/8 teaspoon garlic salt
    • 1 can (16.3 ounces) large refrigerated flaky biscuits
    • 1/2 cup shredded Colby-Monterey Jack cheese
    •  

    Directions:

    1. On your stovetop over medium heat cook sausage.
    2. Slowly stir in flour and milk until its thick.
    3. In medium heat cook potaoes in butter.
    4. Whisk eggs and mix in salt.
    5. Mix all ingredients together and seperate into muffin cups.
    6. Bake at 375 degrees for 18-22 minutes. 
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    Saucy Bacon & Chorizo Baked Eggs by Lexi’s Clean Kitchen

    If you're a meat lover this one is sure to hit the stop. This breakfast dish is packed with protein and a great way to start off your day. 

    What you’ll need:

    • 2 garlic cloves
    • 1 tsp. extra-virgin olive oil
    • 1 onion, sliced
    • 2 handfuls spinach
    • 2 strips nitrate-free bacon, cooked
    • 3 organic chicken sausage chorizo, sliced
    • 1 can organic diced tomatoes
    • 2 tbsp. tomato paste
    • 1/2 tsp. paprika
    • 4 organic eggs
    • Himalayan sea salt, to taste
    • Freshly ground pepper, to taste
    • 1/2 tsp cumin

    Directions: 

    1. Preheat oven to 350 degrees,
    2. In a cast iron skillet pour the olive oil in and cook the chopped onion.
    3. Add spinach, chorizo, diced tomatoes and tomatoe paste. Stir until sauce is thick.
    4. Add bacon pieces.
    5. Make spaces for the eggs and crack the eggs where the spaces are.
    6. Place cast iron skillet in the oven and cook for 15-20 minutes.
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    Hole in the bread Eggs with Sweet Chilli Sauce by Donal Skehan

    This recipe has been around for ages. Might look a little weird but don't think twice about making this yummy egg creation! 

     

    What you’ll need:

    • 2 slices of bread
    • a knob of butter
    • 1 tbsp olive oil
    • 2 large free-range eggs
    • A little sweet chilli sauce, to serve

    Directions:

    1. Melt butter in a pan over medium heat.
    2. Cut out a circle in the middle of the bread where the egg will go.
    3. Once the pan is warm put the piece of bread on top of the melted butter.
    4. Let the bread turn golden brown and then flip it over.
    5. After the slice has been flipped, crack the egg where the hole in the bread is.
    6. Cook until egg is white.
    7. For that extra kick of flavor, add some chilli sauce on top. 

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by Yendi Reid | 2/1/2016
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