Who loves breakfast for dinner? These recipes are easy and good for you. Eggs pack a punch when it comes to protein, which keeps you fuller for longer, helps build muscle and aids in regulating blood sugar. Plus, with all three of these options, you can throw more of your favorite veggies in the dish without ruining the dish or changing the flavor too much. Whether it’s breakfast, lunch, or dinner, these dishes make any meal eggstraordinary. We’ve been known to eat them at brunch and linner also!
Egg White Breakfast Skillet
Prep time: 5 min
Cook time: 20 min
Serves: 4
1 (20 oz) package Simply Potatoes Shredded Hash Browns
1 package chicken, turkey or veggie "bacon"
1 package chicken sausage
1 cup egg whites
1/2 orange bell pepper, diced
1/2 red bell pepper, diced
1/2 roma tomato, diced
1/2 avocado
1/3 onion, diced
to taste salt
(optional addition of sharp cheddar cheese)
Instructions:
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In a small skillet, start browning your hash browns according to the package.
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Cook your chicken bacon and chicken sausage until thoroughly heated then chop and set aside.
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Dice up your fresh vegetables.
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Once your meat is cooked, start cooking egg whites.
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Once the eggs are cooked, add in the rest of the ingredients and place on low. Allow this to get warm for 3-4 minutes. If you are adding cheese, stir this in now as well.
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Remove from heat. Top with cheese and fresh sliced avocado. Serve and enjoy!
Brunch frittata with feta
Prep time: 25 min
Cook time: 15 min
Serves: 6 pieces
1 c grape tomatoes
Olive oil
Dried oregano
Salt
Black pepper
10-12 thick asparagus stalks
8 eggs
½ c feta crumbles
¼ c milk (feel free to sub for a plant-based version)
½ tsp salt
Black pepper
½ tbsp butter
Instructions:
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Preheat oven to 400.
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Slice the tomatoes in half. Line a baking sheet with parchment paper and place them on top. Drizzle the tomatoes with olive oil and sprinkle with oregano, salt, and pepper. Roast the tomatoes 22-25 minutes until tender and slightly browned.
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Wash the asparagus and chop off the tough ends. Lay asparagus spears on a flat surface. With a vegetable peeler, shave each pear from the bottom up. Remove the tips if desired. Measure out 1c of ribbons.
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Whisk the eggs together with ¼ c of feta cheese, milk, salt, and pepper.
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In a 10-inch ovenproof skillet, melt the butter and coat the skillet. Pour in the egg mixture and cook over medium heat for 3-4 minutes until the edges are set.
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Top with the tomatoes and asparagus ribbons, then sprinkle with the remaining ¼ c feta.
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Place the skillet in the oven and bake for 10-12 minutes until the center is firm. Cool for a few minutes before serving.
Healthy Egg Salad
Prep time: 15 min
Cook time: 0 min
Serves: 3
4 hard cooked eggs plus 2 hard cooked egg whites (save the extra yolks for another use or discard)
¾ c diced celery, about 3 medium stalks
¼ c plain non-fat Greek yogurt
1 tsp dijon mustard
½ tsp kosher salt
¼ tsp black pepper
1 tbsp chopped fresh dill
1 c arugula
½ c cherry tomatoes
Instructions:
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Hard boil the eggs and chill them.
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Chop the eggs in a mixing bowl.
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Add the celery, Greek yogurt, mustard, salt, pepper, and dill. Stir to combine.
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Serve on arugula, add tomatoes on top with a little more dill for garnish.